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Category: Starches

Patti’s Potato Salad

Patti’s Potato Salad

3 lb. red-skinned potatoes, well scrubbed Salted water to cover

6 large hard-cooked eggs, divided

1 medium red onion, peeled, finely chopped

1 medium green bell pepper, seeded and finely chopped

2 medium celery ribs, washed, finely chopped

2 tsp. celery seeds or more to taste

2/3 C. mayonnaise

2 T. yellow mustard

3 T. sweet pickle relish

2 jalapeno peppers, seeded and minced, optional

Salt and freshly ground black pepper to taste

Paprika for sprinkling

 

Place the potatoes in a large pot.  Add enough salted water to cover them by 1 inch.  Bring to a boil over high heat. Reduce the heat to medium-low and simmer the potatoes until tender, but not mushy, about 20 minutes, depending on the size of the potatoes. Pour out most of the water and place the pot in the sink. Run cold water over the potatoes for about 2 minutes or until they are cool enough to handle. Drain well. Peel the potatoes and cut them into 1/2-inch cubes. Place in a large bowl. Chop 4 of the hard-cooked eggs and add to the potatoes along with the red onion, green pepper and celery. Sprinkle with celery seeds. Gradually stir in the mayonnaise, mustard, relish and, if desired, minced jalapeno, being careful not to smash the potatoes. Season with salt and pepper to taste. Transfer to a large serving bowl. Slice the remaining 2 hard-cooked eggs and arrange on top of the salad. Sprinkle the top with paprika.  Serve immediately, or chill, tightly covered, in the refrigerator, about 2 hours.

 

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Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

Fat Smash Lentils with Grilled Mushrooms, Asparagus and Asparagus Broth

2 C. Mushrooms

3 tsp. Olive Oil

3 C. Cooked Lentils

1 clove Garlic, minced

1 C. steamed and chopped Asparagus (save woody ends for broth)

2 tsp. Basil, chiffonade (reserve stems for broth)

Salt and Pepper

 

Broth:

2 tsp. Olive Oil

1/4 C. each diced carrot, onion and celery

2 cloves Garlic, whole

2 tsp. White Wine

1/2 C. asparagus ends, roughly chopped

3 C. Vegetable Broth

1 Bay Leaf

Basil Stems

Salt and Pepper

 

Broth: Heat olive oil over medium heat and sweat carrot, onion, celery and garlic for two minutes. Add white wine and cook another minute. Add asparagus, broth, basil, and bay leaf. Reduce heat and simmer 20 minutes. Strain and set aside.  Meanwhile toss mushrooms with 2 tsp. olive oil and grill them on medium heat for two minutes per side. Let mushrooms cool, then slice. Heat one tsp. olive oil in sauté pan over high heat; add garlic and sweat until aromas are released. Add lentils, mushrooms and asparagus and cook for one minute over high heat. Add asparagus broth and bring to a summer. Heat through until all ingredients are hot. Remove from heat; add fresh basil; season to taste with salt and pepper and serve.

Cheesy Potato Fans

Cheesy Potato Fans

Peel or leave the skins on medium size baking potatoes. Slice them into about one-quarter inch thick slices, without going all the way through. Put a thin slice of onion and a small piece of cheese between the potato slices, give a brushing with some melted butter and sprinkle with salt and pepper. Wrap tightly in foil and place on the grill about an hour and a half before serving time. When the potato feels soft through the foil, it’s done.

 

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Fat Smash Blueberry Banana Bread

Fat Smash Blueberry Banana Bread

2 Egg Whites

1 Large Egg

1-3/4 C. Gold Medal Enriched Flour

1 C. Mashed Banana

1-1/4 C. Blueberries

2 tsp.  Baking Powder

1/4 tsp. Baking Soda

1/4 tsp. Salt

5 tsp. Salted Butter

1/2 C. Sugar

 

Preheat oven to 350°F. Sift flour, salt, baking soda and baking powder together in mixing bowl. Set aside. In a large mixing bowl, cream butter and gradually beat in sugar until light and fluffy. Beat in eggs and whites one at a time. Slowly add part of the flour mixture to butter mixture and mix thoroughly. Add part of the mashed banana mixture and mix well. Repeat process with flour and bananas until all is mixed together. Gently stir in fresh blueberries. Transfer to a greased 9″x5″ loaf pan. Bake 65-70 minutes. Remove from pan and cool before serving.

Bloomin’ Onion Bread

Bloomin’ Onion Bread

Bloomin’ Onion Bread1 unsliced loaf sourdough bread
12-16 ounces Monterey Jack cheese, thinly sliced
1/2 C. butter, melted
1/2 C. finely diced green onion
2 tsp. poppy seeds

Preheat oven to 350 degrees. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving. Place on a foil-lined baking sheet. Insert cheese slices between cuts. Combine butter, onion, and poppy seeds. Drizzle over bread. Wrap in foil; place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Bacon and Scallion Corn Muffins

Bacon and Scallion Corn Muffins

1/4 lb sliced lean bacon

1/3 C. thinly sliced scallion

1 C. yellow cornmeal

2/3 C. all-purpose flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1/2 tsp. salt

2 large eggs

3 T. unsalted butter, melted and cooled

1 1/2 C. sour cream

1/4 C. milk

 

Cook bacon until it is crispy. Blot with paper towels& crumble it. Drain off all but 1 T. of the fat from the skillet, and use remaining bacon grease to cook the onion over moderately low heat, stirring, until it is softened. Into a bowl sift together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl whisk together the eggs, butter, sour cream, and milk. Stir in bacon, onion, and cornmeal mixture, and beat the batter well. Divide the batter among 12 well-buttered 1/3-C. muffin tins and bake the muffins in the middle of a preheated 425 degree F. oven for 20 minutes, or until they are golden. Turn the muffins out onto a rack and let them cool.

 

 

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Fat Smash Lentils

Fat Smash Lentils

1 1/2 C. French Lentils

1 tsp. diced Carrot

1 tsp. diced Celery

1 tsp. diced Onion

1 clove Garlic, minced

1 tsp. diced Mushrooms

1 tsp. EVOO

2 tsp. Red Wine

2 1/2 C. Chicken Stock

1 Bay Leaf

Salt and Pepper

 

In saucepan over medium heat sweat lentils, carrot, celery, onion, garlic and mushrooms in olive oil. Add red wine and cook for two minutes. Add chicken stock and bay leaf. Simmer under tender and liquid is absorbed, approximately 60-90 minutes. Remove Bay Leaf and serve.

Lemongrass Rice

Lemongrass Rice

Lemongrass Rice

 

1 cup basmati rice

handful of lemongrass stalks obtained from 1 to 2 lemon grass stems

1.75 cups to 2 of water

salt (optional)

a few drops of sesame oil (optional)

 

Clean wash and soak the rice in water for 15 to 20 mins. Then drain the rice and keep aside. Rinse the lemongrass stem first. Chop the lemon grass stem. In a pressure cooker add the rice and lemongrass stalks. Add water, salt and sesame oil. Pressure cook for 2 to 3 whistles on a low to medium flame. I have kept the rice grains slightly sticky as that’s how we like this rice with Thai curries. If you want separate grains then cook for 2 whistles. When the pressure settles on its own, remove the lid. Fluff and discard the lemongrass stalks before serving. Serve the aromatic lemongrass rice hot with your choice of any Thai vegetable dish or stir fried dish.

 

Polenta with Tomatoes

Polenta with Tomatoes

1/2 C. Yellow Cornmeal

1/2 C. Cold Water

1 1/2 C. Boiling Water

1/2 tsp. Salt

1/4 C. chopped Onion

1 clove Garlic, minced

2 T. chopped fresh Marjoram, divided

1 Tomato, cut into 6 slices

2 T. finely crumbled Bleu Cheese or Gorgonzola

 

Mix cornmeal and cold water in 2 quart nonstick saucepan.  Stir in boiling water and salt.   Cook, stirring constantly, until mixture thickens and boils; reduce heat.  Cover and simmer 10 minutes, stirring occasionally; remove from heat.  Cool to room temperature.  Spray a 11 x 7″ baking dish with nonstick cooking spray.  Stir onion and garlic into cornmeal mixture.  Spread in baking dish.  Sprinkle with half the marjoram.  Cover and refrigerate at least 6 hours.  Heat oven to 425 degrees.  Spray cookie sheet with  nonstick cooking spray.  Cut cornmeal mixture into 6 rectangles; place on cookie sheet.   Bake 5 minutes.  Place tomato slice on each rectangle.  Sprinkle with remaining marjoram and cheese.  Bake 5 – 7 minutes longer or until tomato is hot and cheese begins to melt.

 

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Marble Potatoes

Marble Potatoes

1 can whole potatoes, well drained

1 tsp. Olive oil

1 tsp. Butter

1 Garlic clove, chopped finely

Kosher salt

Black pepper, freshly cracked

Parsley, chopped finely

 

Using a melon baller, make rounded balls from the potatoes. They can be made the day before, covered and refrigerated. When ready to cook the potato balls, heat skillet on medium heat, add an equal amount of olive oil and butter. Sauté the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 5 to 10 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add parsley leaves and serve.

 

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Bacon Cheddar Bread

Bacon Cheddar Bread

Cheddar-Bacon-Bread6 cups all purpose flour

3 1/4 cups warm water

2 tsp. instant yeast

2 tsp. salt

2 tsp. sugar

2 3/4 cup grated cheddar cheese

10 strips cooked bacon, chopped and divided

fresh ground black pepper to taste

In a large mixing bowl combine water, yeast, salt and sugar. Allow mixture to sit for several minutes.  Add flour, two cups of cheese, 1/2 bacon and fresh ground black pepper. Stir with spoon until combined. Dough will be shaggy. Don’t stress if it looks messy. It will come together in the end.  Cover with a towel and allow to rise in a warm place for an hour.  After an hour, turn dough out onto a floured board and knead for a few minutes. It does not need to be completely smooth. Just knead it long enough to come together and place dough into a loaf pan.  Cover loaf with remaining cheese and bacon. Cover with towel and allow to rest for thirty minutes.  Bake in a 400º oven for fifteen minutes. Cover loosely with foil and reduce heat to 350º and continue baking for another 25 minutes. Remove foil and allow to bake for another 5 minutes.   NOTE! Readers have alerted me that the pan I use is apparently larger than the standard 9×5. Therefore, either divide the batch in half and make two smaller loaves, or cut off about 1 1/2 cups of the dough for a taller loaf. Use the leftovers to make a couple of mini loaves or bake in muffin cups.

Angel Hair Pasta – Summer

Angel Hair Pasta – Summer

2 lb. fresh plum tomatoes, peeled, seeded and coarsely chopped

1 C. coarsely chopped fresh basil leaves

3 T. sherry vinegar

1 3-1/4 oz jar capers, drained and rinsed

salt and pepper to taste

1 lb. capellini or angel hair pasta

1/4 to 1/2 C. olive oil (preferably extra-virgin)

 

Combine tomatoes and basil. Marinate at room temperature 1 to 2 hours or overnight in refrigerator. Blend vinegar, capers, salt and pepper into tomato mixture. Bring large amount of salted water to rapid boil. Add pasta and cook until just tender but still firm to bite; drain well. Transfer to platter. Add enough oil to coat. Mix in tomato sauce. Let stand 5 minutes before serving.

Ann’s Craisin Muffins

Ann’s Craisin Muffins

4 eggs

2 C. sugar

2 C. milk

2-3 C. Craisins

1 C. vegetable oil

4 C. stirred flour

4-1/2 tsp. baking powder

 

Preheat oven to 350 degrees. In a large bowl, whip eggs, oil and milk until liquids are frothy. Stir together flour, baking powder and sugar; stir gently into liquid mixture. Add Craisins all at once. Stir gently but do not over mix. Spray two 12-cup muffin tins with vegetable coating, covering very well. Heap batter to top of C. s. Bake 30 minutes or until muffins are light brown and a toothpick comes out just moist. Makes 18 to 24 muffins.

Angel Biscuits

Angel Biscuits

2 packages dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

2 cups buttermilk

5 cups all-purpose flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

 

Combine yeast and warm water; let stand 5 minutes. Add buttermilk to yeast mixture, and set aside. Combine all remaining ingredients except shortening in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. Add buttermilk mixture, stirring with a fork until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead lightly 4 or 5 times.  Roll dough to 1/2-inch thickness; cut with a 2 1/2-inch biscuit cutter. Place on lightly greased baking sheets. Cover and let rise in a warm place (85 degrees), free from drafts, for 1 hour. Bake at 450 degrees for 10 to 12 minutes or until browned.

Amish Onion Cake

Amish Onion Cake

 

3-4 medium white onions, chopped

2 cups cold butter or margarine, divided

1 tablespoon poppy seed

1 1/2 teaspoons salt

1 1/2 teaspoons paprika

1 teaspoon fresh coarse ground black pepper

4 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon baking powder

1 tablespoon sugar

1 tablespoon brown sugar

5 eggs

3/4 cup milk

3/4 cup sour cream

 

In a large skillet, cook onions in 1/2 cup butter over low heat for 10 minutes. Stir in the poppy seeds, salt, paprika and pepper; cook until golden brown, stirring occasionally. Remove from the heat; set aside. In a bowl, combine the flour, cornstarch, baking powder and sugars. Cut in 1-1/4 cups butter until mixture resembles coarse crumbs. Melt the remaining butter. In a bowl, whisk the eggs, milk, sour cream and melted butter. Make a well in dry ingredients; stir in egg mixture just until moistened. Spread into a greased 10-inch springform pan. Spoon onion mixture over the dough. Place pan on a baking sheet. Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Serve warm.

Amish Friendship Bread

Amish Friendship Bread

Starter:
1/3 cup flour
1/3 cup sugar
1/3 cup milk
Bread:
3 eggs

2/3 cup oil

2 cups Flour

1 C. Sugar

1 1/4 tsp. baking powder

1 1/2 tsp. Cinnamon

1/4 tsp. Salt

1/2 tsp. baking soda

1 cup Chopped nuts or raisins, (optional)

Pour starter into plastic container and cover loosely. Do not refrigerate. Days 2, 3 and 4, Stir Day 5: Add 1 cup EACH of flour, sugar and milk. Stir. Day 6, 7, and 8: Stir. Day 9 Add 1 cup each of flour, sugar and milk. Pour out one cup of starter, and divide remainder into three portions. Add remaining ingredients to your portion of starter that you are using. Pour into well greased and sugared loaf pans. Bake at 350 degrees for 50 to 55 minutes. Check after 45 minutes. Will fit in three small loaf pans.

Alton Brown’s Baked Macaroni and Cheese

Alton Brown’s Baked Macaroni and Cheese

 

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

Topping:

3 tablespoons butter

1 cup panko bread crumbs

 

Preheat oven to 350 degrees F.  In a large pot of boiling, salted water cook the pasta to al dente.  While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.  Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.  Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.  Remember to save leftovers for fried Macaroni and Cheese.

Alton Brown’s Next Day Mac and Cheese “Toast”

Alton Brown’s Next Day Mac and Cheese “Toast”

 

Leftover baked macaroni and cheese, refrigerated for at least overnight

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon cayenne

1 egg beaten with 2 ounces water

1 cup panko bread crumbs

Oil for deep frying, preheated to 375 degrees

 

Cut refrigerated macaroni and cheese into slices or bite size pieces.  Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.

Alton Brown‘s Stove Top Mac-n-Cheese

Alton Brown‘s Stove Top Mac-n-Cheese

 

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Acorn Squash Stuffed with Apple Couscous

Acorn Squash Stuffed with Apple Couscous

 

1 C. couscous

1 C. apple juice

1/4 C. prunes, pitted & chopped

1/4 C. dried cranberries

1/4 C. dried apple

 

1/4 C. apple juice concentrate, thawed

1/4 tsp. cardamom, ground

1 T. maple syrup

4 acorn squash, halved and seeded

1/4 C. pecans, toasted and chopped, optional

 

Place couscous in a small mixing bowl. Set aside.  Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.  Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside.  Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve.

ABM French Honey Bread

ABM French Honey Bread

 

2 tsp. honey

2 tsp. olive oil

2 C. bread flour

3/4 C. water

2/3 tsp. salt

2/3 tsp. sugar

1 1/2 tsp. salt

 

Add the ingredients according to your Bread machine instructions.

ABM California Dip Bread

ABM California Dip Bread

 

1 package yeast

3 1/3 C. flour

1/4 tsp. baking soda

1 egg, room temperature

 

Mix together and bring to room temperature.

 

3/4 C. cottage cheese

3/4 C. sour cream

3 T. sugar

1 1/2 T. butter

1/4 C. water

1 package Lipton’s onion soup mix

Yeast Mixture, above

 

Place ingredients in bread pan in order recommended by bread machine manual.  Bake on normal setting.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

Orange Glazed Sweet Potatoes

Orange Glazed Sweet Potatoes

1 lb. Sweet potatoes

3/4 C. Orange juice

1/2 C. Firmly packed brown sugar

1/4 T. Wheat germ

1 T. Margarine

2 T. Grated orange peel

1 tsp. Cinnamon

1/4 tsp. Fresh grated nutmeg

 

Heat oven to 350 degrees. Slice potatoes about 1/8 inch thick; spread evenly in an 8-inch square dish. Combine orange juice, brown sugar, wheat germ, margarine, orange peel, cinnamon and nutmeg. Cover dish with foil or lid. Bake 1 hour, until potatoes are tender.

 

Ma’s Butter Dips

Ma’s Butter Dips

1/3 C. Margarine or Butter

21/4 C. Flour

1 T. Sugar

3 1/2 tsp. Baking Powder

1 1/2 tsp. Salt

1 C. Milk

 

Heat oven to 450. Melt butter in 9×13 pan.  Mix flour, sugar, baking powder, salt, and milk. Stir slowly with fork.  Turn on to floured board.  Knead about 30 stroke, pat 1/2″ thick and cut into 1″ strips. Turn in melted butter.  Lay strips close together. Bake 15-20 minutes.  Can add cheese, garlic, paprika, celery salt, poppy seeds, etc for change of taste.

 

Green Lentil and Bulgur Salad

Green Lentil and Bulgur Salad

1/2 C. green lentils, preferably French

1 1/2 C. water

1 C. fine bulgur, available in most supermarkets and health food stores

3 T. lemon juice

3 T. extra virgin olive oil

1 garlic clove, minced

3 scallions, finely sliced

1/2 C. chopped roasted red pepper from a jar, drained

1/2 C. pitted and chopped Kalamata olives

1/4 C. chopped fresh parsley

Salt and pepper

1/2 C. crumbled Feta cheese

 

In a small saucepan combine lentils with enough water to cover the lentils by 2-inches. Bring the lentils to a boil, reduce the heat to moderate and simmer until the lentils are tender, but not falling apart, about 15 to 20 minutes. Drain the lentils and allow to cool.  In a small saucepan bring the water to a boil, stir in the bulgur and simmer, covered, until the water is absorbed, about 12 to 15 minutes. Transfer to a bowl, fluff with a fork and allow to cool, stirring occasionally.  In a large bowl whisk together olive oil and lemon juice. Stir in garlic, scallions, roasted red pepper, olives, parsley, salt and pepper. Add bulgur and lentils and toss to combine. Transfer salad to a serving dish and garnish with crumbled Feta.

 

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Easy Italian Pinwheels

Easy Italian Pinwheels

1/2 C. Shredded Mozzarella Cheese

1/2 C. Sliced Pepperoni, finely chopped

1/4 tsp. Dried Oregano Leaves

1 Egg Yolk

1 Can Crescent Roll Dough

1 Egg White, Beaten

 

Heat oven to 375.  In small bowl, combine cheese, pepperoni, oregano, and egg yolk; mix well.  Separate dough into 4 rectangles.  Firmly press perforations to seal.  Spread each rectangle with 3 tsp. pepperoni mixture.  Starting at shortest side roll up each rectangle; pinch edges to seal.  Cut each roll into 6 slices.  Place, cut side down, 1” apart on ungreased cookie sheet.  Brush with beaten egg white. Bake for 12-15 minutes or until golden brown.  Serve warm.

 

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin

French Onion Potatoes Au Gratin3/4 C. water

1/2 C. purchased French onion sour cream dip

1 C. Mashed Potato Flakes

1 T. Chopped Green Chiles

1 to 2 T. butter, melted

1 oz. (1/4 C.) shredded Cheddar cheese

Shredded Cheddar cheese, if desired

 

Spray 8-inch cast iron skillet or 9-inch pie pan with nonstick cooking spray.  In medium saucepan, bring water to a boil. Stir in dip; mix well. Remove from heat. Add potato flakes and green chiles; mix well. Spoon potato mixture evenly into sprayed skillet. Top with melted butter and 1/4 C. cheese. Broil 4 to 6 inches from heat for 3 to 4 minutes or until cheese is bubbly and golden brown. Sprinkle with additional cheese. To serve, cut into wedges if desired.

 

Garlic Potato Wedges

Garlic Potato Wedges

2 Cloves Garlic, minced

1/2 T. Pepper

2 T. Olive Oil

4 tsp. Soy Sauce

1 T. Paprika

8 Medium Potatoes

 

in a 9×14 baking dish mix all ingredients but potatoes.  Mix and microwave 30 seconds.  Cut potatoes into 6 wedges each.  Stir potatoes into the oil mix and return to microwave, covered with waxed paper.  Microwave until tender.  For crispy potatoes, bake in oven at 375 until desired doneness.

Potato Risotto

Potato Risotto

4 Idaho potatoes, peeled and finely diced

1 T. chopped shallots

1 T. olive oil

3 C. heavy cream

2 T. Parmesan cheese

1/2 T. fresh chopped lemon thyme

Salt and pepper, to taste

 

Blanch Idaho Potatoes by boiling for seven minutes, then drain and set aside.  Saute shallots in olive oil over medium heat three minutes or until soft.  Add cream and boil rapidly until mixture thickens and is reduced by 1/4.  Stir in cheese, potatoes, thyme, salt and pepper to taste.

 

Corn Puff

Corn Puff

1 can cream style corn

1 can whole kernel corn, drained

 

Mix above together and add:

 

1 package Jiffy corn muffin mix

1 egg, beaten

1/3 C. milk

1 (8 oz.) sour cream

 

Mix well and put in a 9x9x2 pan. Bake uncovered at 350o for 25-30 minutes or until center is firm and toothpick inserted near center comes out clean. Top with shredded Colby cheese and return to oven for 3 minutes to melt.

 

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Dinner Rolls

Dinner Rolls

4 1/4 – 4 3/4 C. Flour

1 pkg. Dry Yeast

1 C. Milk

1/3 C. Sugar

1/3 C. Shortening or Butter

1/2 tsp. Salt

2 Eggs

 

Combine 2 C. of flour and the yeast; Set aside.  Heat and stir milk, sugar, shortening, and salt just until warm and shortening almost melts.  Add to flour mixture along with the eggs.  Beat with an electric mixer on low speed  30 seconds, scraping bowl constantly.  Beat on high 3 minutes. Using spoon, stir in as much flour as you can.

 

Turn dough on lightly floured surface and knead enough remaining dough to make the dough stiff and elastic.  Shape dough into ball.  Place into greased ball and turn to coat.  Cover and let rise until double.  Punch dough down.  Turn onto lightly floured surface.  Divide dough in half and allow to rest 10 minutes.  Shape dough into desired rolls.  Cover and allow to rise in a warm place until nearly double.

 

Butterhorns: roll dough into circle.   Cut like a pizza, and roll crescents up.  Brush with melted butter

 

Rosettes:  Divide each dough half into 16 pieces.  Roll each piece on lightly floured surface.  Roll into 12” rope.  Tie in loose knot.  Leaving 2 long ends.  Tuck top end under roll.  Bring bottom up and tuck into center.

 

Parker House Rolls:  Roll dough and cut into round pieces.  Make an off-center partial cut with a dull knife.  Fold so larger piece hangs over the lower.

 

Cloverleafs:  Roll small pieces into small balls.  Place 3 in greased muffin cup.

 

Bake 12-15 minutes or until golden brown

 

Three Cheese Potatoes

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes

1 medium onion, chopped

3 tsp. grated Parmesan cheese

1T. minced chives

1/2 tsp. seasoned salt

1/4 tsp. pepper

2 tsp. butter

1/2 C. crumbled cooked bacon

1/2 C. shredded part-skim mozzarella cheese

1/2 C. shredded cheddar cheese

 

In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter. Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 30-35 minutes or until potatoes are tender, turning once. Carefully open foil. Sprinkle the bacon, mozzarella and cheddar cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted .

 

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Easy Batter Bread

Easy Batter Bread

Easy Batter Bread

1 pkg. Dry Yeast

1 1/4 C. Water, warm

2 T. Honey

2 T. Butter

1 tsp. Salt

3 C. Flour

 

Combine Yeast, water and honey in small bowl; stir slightly.  Let stand until doubled in size, about 10 minutes.  In large bowl, combine yeast mixture, butter, salt, and 2 C. flour.  Beat on low until blended.  Beat at medium at medium speed about a minute.  Stir in last cup of flour by hand.  Cover and let rise in warm place about 1 hour or until doubled in size.  Stir batter down; spoon into greased 9×5″ loaf pan.  Cover and let rise in warm place, about 45 minutes or until doubled in size again.  Bake at 375 for 35-45 minutes or until browned and bread sounds hollow when tapped.  Remove from pan and cool.

Rye: mix with 2 cups white flour, then add 1/2 cup white flour and 1 cup rye flour.

Whole Wheat: Mix with 1 1/2 C. white flour and 1/2 Wheat flour, then add 1 cup wheat flour

Cheese: Add 1 cup grated cheddar cheese along with remaining cup flour.

Cheddar Potato Slices

Cheddar Potato Slices

1 10 3/4 ounce can condensed cream of mushroom soup

1/2 tsp. paprika

1/2 tsp. pepper

4 russet potatoes, sliced

1 C. shredded low-fat cheddar cheese

In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender.

Vegetable Fried Rice

Vegetable Fried Rice

1 egg 

2 T. chicken broth or water 

1 1/2 tsp. soy sauce 

1 tsp. toasted sesame oil 

2 tsp. canola oil 

1/3 C. finely chopped onion 

1/3 C. shredded carrots 

1/3 C. frozen baby peas 

1 1/2 C. cold cooked brown rice 

 

In a small bowl, combine the egg, broth or water, soy sauce, and sesame oil. Beat with a fork until smooth. Set aside. Set a nonstick skillet over high heat for 1 minute. Add the canola oil and swirl to coat the pan bottom. Heat for 30 seconds. Add the onion, carrots, and peas. Toss. Reduce the heat to medium-high. Cook, tossing occasionally, for 1 minute, or until sizzling. Add the rice. Toss and cook for 1 minute, or until sizzling. Reduce the heat to medium. Scrape the rice mixture to the sides of the pan. Pour the egg mixture into the well. Cook, stirring the egg mixture into the rice mixture, for 1 to 2 minutes, or until the eggs are cooked.

 

Yield: 4 servings

Calories: 152

Fat: 6g

Fiber: 2g

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

Herby Lentil Salad with Canadian Bacon

 

Olive Oil Pan Spray

1 clove Garlic, crushed

4 Scallions, sliced

2 13oz. cans Green Lentils, rinsed

2 T. Balsamic Vinegar

3 T. chopped herbs of choice

1 C. cherry Tomatoes, halved

3 ¼ oz. Canadian Bacon, sliced

 

Quick sauté the scallions and garlic in olive oil spray.  Stir in lentils, vinegar, herbs and tomatoes and set aside.  Broil the bacon until crisp, place on top of salad and serve.

 

Yield: 4 servings

Calories: 313

Fat: 12g

Fiber:

Parmesan Triangles

Parmesan Triangles

1 T. olive oil

1 T. water

1 garlic clove, minced

1 tsp. Italian seasoning

25 wonton wrappers, cut in half to form triangles

2 T. grated Parmesan cheese

 

Preheat the oven to 400 degrees. Spray a large baking sheet with nonstick spray coating. Set aside. In a small bowl, stir together the oil, water, garlic, and Italian seasoning. Set the wonton wrappers on the baking sheet in a single layer. With your fingers, spread the oil mixture over the wonton triangles. (If the mixture begins to separate, stir again.) Sprinkle with the cheese. Bake for 3 to 4 minutes until the triangles have crisped.  Cool in pan on a wire rack, or serve warm. Triangles will keep for up to a week in an airtight container.

 

Yield:

Calories:

Fat:

Fiber:

Angel Hair Pasta – Winter

Angel Hair Pasta – Winter

3/4 lb. capellini or angel hair pasta

1 large can (15-16 oz) whole tomatoes

1 very small Onion, chopped

1-2 cloves garlic, crushed

Extra Virgin olive oil

2 T. Crushed basil leaves

1/4 tsp. Oregano

Salt and Pepper to taste

Imported Romano Cheese

 

Cover the bottom of a medium saucepan with olive oil approximately 1/4inch. Sauté chopped onion, basil and oregano until onion is light golden brown. Add garlic and sauté a minute or two–DO NOT LET GARLIC BROWN. Add crushed tomatoes, salt and pepper, and simmer 20-30 minutes until flavors cook through. Cook pasta according to package directions. Serve with fresh grated Romano.

Cheese-Stuffed Bread

Cheese-Stuffed Bread

1 lb round or oval French bread, unsliced

12 oz cheese, shredded or diced

1 oz blue or any soft cheese, crumbled

1/4 cup chopped fresh (or 1-2 TBS dried) herbs (basil, rosemary, oregano, thyme, dill and/or parsley)

1/4 cup green onion, finely chopped

 

With curved knife, remove center from loaf of bread in one piece, leaving 1-inch shell; set aside. In bowl combine cheeses, herbs and onion and mix thoroughly. Spoon about 1/3 mix in bottom of bread shell. Using serrated knife, carefully cut reserved center of bread into 2-inch squares, keeping shape intact. Replace in bread shell. Press remaining cheese into all openings between pieces. Place on baking sheet and heat in 325F oven for 15 minutes or until cheese melts.