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Here they are...*** This Weeks Winners ***
# 1 - These are the recipes from Trev's birthday party as that is
all the cooking I did for the day.
Here are the recipes for the cake mix, the cake, and the turkey
chili:
* Exported from MasterCook *
Vegetable & Turkey Sausage Chili
Recipe By : The Soap Opera Cafe by Robin Mattson
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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1 1/2 med onion -- chopped
6 cloves garlic -- minced
3 lg carrots -- peeled/thinly sliced
3 med zucchini -- halved lengthwise
thinly sliced
1 1/2 lg red bell pepper -- cut in 3/4" pieces
2 1/4 c fresh or frozen corn kernels
3 14.5 oz cans diced tomates in juice
1 1/2 15 oz can tomato puree
1 1/2 lb Italian-style or mild turkey sausage -- remove casings
1 1/2 tbsp chili powder
1 tbsp ground cumin
1 1/2 tsp dried basil
1 tbsp sugar
1 1/2 tsp salt
3/4 tsp freshly ground black pepper
3/8 tsp crushed red pepper flakes
nonfat sour cream
fresh cilantro -- chopped
scallions -- chopped
Coat the bottom of a large, nonstick Dutch oven with olive oil cooking spray. Add the onion, garlic, carrots, zucchini, bell pepper, and corn. Cook over medium heat, stirring often, until the vegetables are softened, 7-10 minutes. Do not allow the vegetables to brown.
Add the tomatoes with their juices to the pot. Stir in the tomato puree. Bring to a boil, reduce the heat to medium-low, partially cover, and simmer for 20 minutes.
Meanwhile, coat a large nonstick skillet with nonstick spray. Crumble the sausage into the pan and cook over medium heat, stirring to bread up any large clumps of meat, until the sausage is cooked through with no traces of pink, about 10 minutes. Drain on paper towels.
Add the sausage to the vegetables in the Dutch oven. Stir in the chili powder, cumin, basil, sugar, salt, pepper and hot pepper flakes. Stir to mix well. Cover and continue to cook over medium-low heat for 45 minutes. Serve with a dollop of sour cream and a generous sprinkling of chopped cilantro, and/or scallions.
Nutritional analysis: 231 calories, 8g fat, 54mg chol per serving.
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All-Purpose Cake Mix
Recipe By : Make-A-Mix
Serving Size : 2 Preparation Time :0:00
Categories : Misc
Amount Measure Ingredient -- Preparation Method
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10 cups all-purpose flour
6 1/4 cups sugar
1 cup cornstarch
5 tbsp baking powder
1 tbsp salt
2 1/2 cups vegetable shortening -- * see note
In a large sifter, combine flour, sugar, cornstarch, baking powder and salt. Sift, in batches, into a large bowl (I used a large pot). Use a pastry blender or a heavy-duty mixer (or a large food processor), to blend in shortening until mixture resembles cornmeal in texture. Spoon into a 20 cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 10-12 weeks. Makes about 17 cups of mix, enough for 2 cakes. - - - - - - - - - - - - - - - - - -
NOTES : * I did not have shortening. I made the mix w/o the shortening and when I made the cake, I added the same amount of butter to the dry ingredients in a food processor until I had it completely mixed and it looked like crumbs. Then I added the liquid ingredients and baked the cake.
Risa's notes: I made 1/2 the mix and kept it in a ziploc bag in the refrigerator until I was ready to use it. Then I poured it into a large capacity food processor, added the fat, processed until crumbs formed. It made just enough for 1 cake and 6 cupcakes. * Exported from MasterCook *
Yellow Cake (or White Cake)
Recipe By : Make-A-Mix
Serving Size : 10 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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5 cups All Purpose Cake Mix
1 1/4 cups milk
1 tsp vanilla extract
3 eggs (or egg whites for white cake)
Preheat oven to 350°F. Generously grease and lightly flour two 8-9" round cake pans or one 13x9" baking pan; set aside. In a large bowl, combine All-Purpose Cake Mix, milk and vanilla. Beat with electric mixer on high speed 1 minute. Scrape batter from side of bowl with a rubber spatula. Beat on high 1 minute longer. Add eggs 1 at a time (or egg whites a little at a time), beating well after each addition until batter is creamy. Pour into prepared pans.
Bake 30-35 minutes for 8-9" round cake pans; bake 13x9" baking pan 35-40 minutes, until a wooden pick inserted in center comes out clean. Cool on a rack 10 minutes. Invert onto rack and remove pan, if desired. Frost, if desired, when cake is completely cool. Makes 1-2 cakes (or 1 cake and some cupcakes).
Small Cake: Use half the ingredients (using 2 egg yolks or whites) and bake in 8" square pan.
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NOTES : I used food coloring and made the cake itself blue and then I used food coloring in the frosting to make blue frosting (Blues Clues).# 2 - Pasta dinner
This was a great dinner. A pot of penne pasta with a fabulously easy
sauce. Another from Mark Peel & Nancy Silverton's book. Fabulous book
if you can find it.
* Exported from MasterCook *
Penne Tossed with Fresh Herbs & Tapenade
Recipe By : Mark Peel & Nancy Silverton at Home
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1/2 cup fresh flat-leaf parsley -- chopped
1/4 cup fresh basil -- chopped
2 tbsp fresh mint -- chopped
3/4 lb dried penne pasta
1/4 cup extra-virgin olive oil
1/4 tsp freshly ground black pepper
3/4 cup tapenade -- * see note
juice of 1/2 lemon -- 1 tbsp
4 oz Parmesan cheese -- in 1 piece OR
1/2 cup Parboiled rice -- freshly grated
Combine the parsley and basil in a small bowl with the mint and set aside.
In a large pot of boiling salted water cook the penne until al dente and drain. Pour the pasta into a medium bowl and toss with the olive oil, pepper, and lemon juice. Sprinkle with the chopped herbs and gently combine.
My change to recipe:
Mix in tapenade (or olive pesto), and sprinkle some parmesan on. Add salt and pepper to taste. Serve mounded in center of plate and with a peeler, strip off 4-5 shards of parmesan cheese and arrange on top of pasta. Serve immediately.
Original recipe:
On each of 4 plates, make a circle of Tapenade around the edge, using about 3 tbsp for each. Mound penne into the center of each circle. With a vegetable peeler or sharp knive, strip off 4-5 shards of Parmesan and arrange on top of pasta. Serve immediately.
Serve with warm bread or breadsticks.
Serves 4 as a first course (I made 2 servings for an entree).
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NOTES : * I did not have Tapenade but I did have Olive Pesto so I used that.
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# 3 - Creamy Sauce & Rice
I adapted a recipe from the September issue of Vegetarian Times for the
microwave and the stovetop. Pretty thick and yummy. I gave the original
directions too. I think mine is quicker. The only thing I would change
is I would add a green vegetable or a salad. Very tasty.
* Exported from MasterCook *
Creamy Mushroom Ragu w/Rice (adapted for Micro/Stovetop)
Recipe By : Vegetarian Times, September 1999, p. 48
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Mushrooms
Sauces
Amount Measure Ingredient -- Preparation Method
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1/2 cup unbleached all-purpose flour
3 whole cloves
3 lg shallots -- peeled
1 tbsp vegetable oil
1 lb mixed mushrooms such as cremini & shiitake -- sliced
1 tsp salt
1 qt low fat milk
1 sm bay leaf
pinch ground nutmeg
In heavy medium saucepan, cook flour over medium heat, whisking constantly, until light tan all over (the color of an almond shell), about 5 minutes. Immediately remove from heat and continue whisking until flour cools slightly, 2-3 minutes. Set aside to cool completely.
Meanwhile, stick cloves in 1 shallot and set aside. Thinly slice remaining 2 shallots. In heavy large skillet, heat oil over high heat. Add sliced shallots and cook stirring, until golden brown, about 3 minutes. Add mushrooms and 1/2 tsp salt and cook, stirring, until tender and they begin to release their juices, about 3 minutes. Remove from heat and set aside (may take longer).
Microwave directions: Place cooled flour in microwave-safe bowl. Gradually whisk in 3/4 cup milk and whisk until smooth paste forms. Add 1-1/4 cups milk, gradually, and whisk until no lumps remain. Place in microwave and cook on HIGH for 2 minutes, covered. Take out and whisk again. Place back in microwave, cook on HIGH, covered, for another 2 minutes. Take out, whisk and add 1/2 tsp salt, whole shallot with cloves, bay leaf and nutmeg. Cook on HIGH for another 4 minutes, covered, until the mixture boils and thickens. Remove from microwave and stir for a moment. Remove shallot with cloves and bay leaf. Stir mushroom mixture into milk mixture and briefly warm through in microwave, on MEDIUM or 50% power, for 1 minute. Serve hot.
For stovetop directions:
Gradually whisk in 3/4 cup milk to cooled flour in saucepan until smooth paste forms; then gradually whisk in remaining 1-1/4 cups milk until no lumps remain. Add remaining 1/2 tsp salt, whole shallot with cloves, bay leaf and nutmeg. Place over medium-high heat and bring to a boil, whisking constantly. Boil until thickened, whisking constantly, about 5 minutes.
Reduce heat to low and simmer, whisking occasionally, until flavors have blended, about 15 minutes. Discard whole shallot with cloves and bay leaf. Stir mushroom mixture into milk mixture and briefly warm through. Serve hot.
Nutritional information: Per cup, 323 calories, 16g protein, 8g total fat (2g sat fat), 47g carbo, 10mg chol, 669mg sodium and 7g fiber.
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# 4 - Eggplant
Usually I cook low fat (or try to) but I saw this and had to make it.
Eggplant Parmesan but not the usual way. Deep-fried and served with
a terrific sauce of tomatoes and capers. Eat low fat (or non fat) all
day and then treat yourself to something like this. So good.
* Exported from MasterCook *
Eggplant Parmigiano-Reggiano w/Tomato & Caper Sauce
Recipe By : Dean & DeLuca Cookbook by David Rosengarten
Serving Size : 4 Preparation Time :0:00
Categories : Cheese Eggplant
Amount Measure Ingredient -- Preparation Method
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3 cups olive oil -- for frying
1 1/4 lb eggplant
2 lg cloves garlic
1/2 tsp salt + add'l to taste
1/2 cup flour
freshly ground black pepper -- to taste
2 eggs -- lightly beaten
1/2 cup bread crumbs -- freshly made*
6 tbsp Parmigiano-Reggiano cheese -- grated +
Parmigiano-Reggiano thinly sliced -- for garnish
1 tbsp rubbed sage (dry) -- + fresh for garnish
8 canned tomatoes
1 tbsp capers -- + 1 tsp
1 tsp extra-virgin olive oil
dash grated nutmeg
Put olive oil in a large, heavy pan over moderate heat. Bring to 365°F. (see Other Notes).
cut 1/2 inch off eggplant at both eneds. Cut two long sides to remove the "bulge," turning eggplant into a fairly regular rectangular block. Cut off skin on all sides. Reserve all cuttings for another use. Slice the rectangular block lengthwise into 4 long "cutlets," each about 1/2" thick.
Smash the garlic cloves with the flat side of a knife on a counter, remove the peel, and sprinkle the garlic with 1/2 tsp salt. Rub the garlic well against the eggplant slices, then discard.
Season the flour with salt and pepper. Coat the eggplant slices with flour. Dip each slice in the eggs. Mix together the bread crumbs, the 6 tbsp Parmigiano-Reggiano and the rubbed sage. Coat the eggplant slices with the bread-crumb mixture.
When oil has reached 365°F, immerse eggplant slices, 2 at a time. (Try to keep temperature constant.) Cook for 3 minutes, or until eggplant is golden brown outside, soft inside. Drain and dab on paper towels while the other 2 slices are cooking. Remove them when done, drain, and dab.
Prepare sauce: Squeeze the juice from the canned tomatoes, then place in blender, along with the capers. Puree. Pour into small bowl, whisk in the extra-virgin olive oil, and season with salt and pepper.
Pour the sauce onto 4 dinner plates, distributing evenly. Top with eggplant cutlets. Season with salt, pepper and a dash of nutmeg. Immediately top each hot cutlet with thinly shaved slices of Parmigiano-Reggiano. Garnish with fresh sage leaves.
Risa's directions:
I sauced the plates but I put some brown rice on top of it and then placed the cutlets on top of that, poured a bit of sauce on each and around the edges of the plate too. Sprinkled some Parmigiano-Reggiano on top and a few shreds of fresh basil.
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NOTES : * I used some Roasted Garlic flavored dry breadcrumbs. You could use panko. Would be nice.
Other Notes: I used my electric wok to fry the eggplant. It has a temperature dial and I don't have a candy thermometer so I set it for 365°F on the dial and let the oil heat for a few moments and then fried the eggplant. It worked very well.
I used egg substitute for the eggs. I used a seasoned parmesan cheese mixture for the parmigiano-reggiano. I used less of it (about 4 tbsp less) and I used only 1 cup of olive oil for the 3 cups. Fried just fine.
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# 5 - Burritos
* Exported from MasterCook *
RisaG's Friday Night Burritos
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Chicken &Turkey Chiles
Amount Measure Ingredient -- Preparation Method
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2 flour tortillas (10 inch or larger) -- softened
1 1/2 cups chili -- leftovers are best
1/2 cup Monterey jack cheese -- shredded
1/4 cup fresh cilantro -- chopped
1/4 scallions -- chopped
1 cup tomato sauce
sprinkle chile powder -- or chopped chiles
Garnish:
Fat-Free Sour Cream
Salsa -- your favorite
scallions -- chopped
fresh cilantro -- chopped
Preheat oven to 350°F.
Spray some nonstick cooking spray on a 9x13" baking pan.
Make an assembly line to fill burritos:
1 - chili
2 - cheese
3 - cilantro
4 - scallions
5 - chopped chiles or sprinkle of chile powder (optional)
6 - Prepared pan
7 - tomato sauce
Fold tortillas like an eggroll. Place in prepared pan. Bake at 350°F for 10 minutes (chili mixture is already cooked). This is just to melt the cheese and to heat the filling. When done, remove to plate and put a dollop of sour cream, a sprinkle of chopped scallions and chopped cilantro. Also, some salsa, if you wish.
Serve with rice, and a vegetable or some refried beans. Some cornbread would be good too.
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