Recipe: Main Dish Recipes (13) - 05-21-00 Recipe Swap (updated)
Recipe Collections13 MAIN DISH RECIPES
May 21-28, 2000 Recipe Swap
RECIPES IN THIS FILE:
Sausage Bake
Bbq Beef Brisket
Codfish Spanish Malaguena Style
Deluxe Chicken Supper With Biscuits
Glazed Sausage Striped Meat Loaf
Chinese Chicken Wings
Stuffed Chicken Breasts A La Gina
Rigatoni with Sausage and Broccoli Rabe
Chicken with Asiago and Bowties
Impossible Chicken Pesto Pie
Layered Tostada Bake
Summer Pasta with Grilled Shrimp
Baked Potato Toppings
SAUSAGE BAKE
From: julie,s.c.
1 lb. Polish sausage, cut into 1-inch pieces
1 cup shredded cheese
1 cup sliced celery
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
Combine all ingredients and place in 2 quart casserole.
Cover and bake at 350 degrees F for 45 minutes.
Enjoy Your Meal!!!
BBQ BEEF BRISKET
From: Gina,Fla
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty.
1 (4-5 lb.) well trimmed brisket
1 1/2 tsp. salt
1/2 cup ketchup
1/4 cup vinegar
1/2 cup finely chopped onion
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1 bay leaf, crumbled
1/4 tsp. ground black pepper
Rolls (for serving)
Rub meat with salt and place in a 13x9x2-inch baking pan.
Stir together the other ingredients and pour over the meat.
Cover the pan well with foil bake at 325 degrees F for 3 1/2 hours. When done, remove foil carefully so steam does not burn you.
Shred meat with two forks, it will be fork tender. Serve over rolls.
CODFISH SPANISH MALAGUENA STYLE
(Bacalao Malaguena a la Aimee)
From: Gina,Fla
This makes 2 pies (9x13 pan and a round pie dish one).
2 lbs. bacalao without bones in a package
1 large onion, cut in slices
3 to 4 garlic cloves, minced
1 large green bell pepper
1/2 can tomato puree
1 packet of Sazon Golla
1 tsp. Badia sazon completa
1 tsp. oregano
1 tsp. ground black pepper
2 to 3 Tbsp. apple cider vinegar
2 to 3 Tbsp. Vino seco (dry white wine)
Paprika
Parmesan cheese
5 lbs. potatoes, washed, peeled and diced
Boil potatoes in salted water until tender, drain and mash into mashed potatoes using a little bit of butter, milk, salt and pepper, set aside.
Make a good sofrito and add the bacaloa after you have prepared it and de-salted it night before.
When the bacaloa is done, add 1 small can peas, pimientos morones, handful of green pitted olives, and mix well. Cook for 5 mts. more.
Make a crust of the mashed potatoes by layering in a 9x13 pan, layer the bacaloa mixture over evenly and top with mashed potatoes like a Shepherd's Pie. Sprinkle paprika on top and parmesan cheese.
Bake in oven at 350 degrees F for 25 minutes.
DELUXE CHICKEN SUPPER WITH BISCUITS
Source: Bette Leland
Makes 6-8 servings
3 bacon slices
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 (4 ounce) can sliced mushrooms, drained
1 (10 3/4 ounce) can condensed cream of celery soup
3 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoon milk
FOR THE BISCUITS:
2 cups Bisquick Baking Mix
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon chopped pimiento
1 cup shredded cheddar cheese
Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble.
Saute onion, celery, green pepper and mushrooms in bacon drippings until tender.
Combine (undiluted) soup and sour cream in a bowl. Add chicken, salt, Worcestershire sauce, pepper, 1 tablepoons milk, bacon and sauteed vegetables; mix well. Turn into greased 2-quart casserole.
Combine biscuit mix, eggs, 1/2 cup milk, pimientos and cheese; mix until just blended. Drop by spoonfuls on top of chicken mixture.
Bake 350 degrees F for 45 minutes or until biscuits are golden.
GLAZED SAUSAGE STRIPED MEAT LOAF
Source: Carole Walberg
Makes 8 servings
3/4 pound mild Italian sausages
FOR THE MEAT LOAF MIXTURE:
2 eggs
1/2 cup milk
2 slices bread
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon beef stock base
1 small onion
1 1/2 pounds ground beef chuck
FOR THE GLAZE:
1/4 cup catsup
1 teaspoon Dijon-style mustard
1 1/2 tablespoons brown sugar
FOR THE POTATOES:
4 large boiling potatoes
2 teaspoons butter, softened
Simmer sausages in water to cover 10 minutes. Drain.
Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onion in blender container. Cover. Blend until smooth.
Place ground beef in mixing bowl. Pour in blender contents; mix until smooth.
Pat half of meat loaf mixture in bottom of crock pot. Cover with sausages. Top with remaining meat loaf mixture; pat to seal.
Combine catsup, mustard, and brown sugar. Spread over meat.
Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat.
Cover crock pot and cook on HIGH for 1 hour. Reduce to LOW and continue cooking for 6 hours.
CHINESE CHICKEN WINGS
Source: Among Friends by by Martin Verneil, Rotary International, 1993
3 lbs. chicken wings
1 cup soy sauce
1/2 cup honey
3 tbsp. vegetable oil
2 garlic cloves, crushed
1 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. ground black pepper
Cut chicken wings in 3 parts (use tips for soup). This will leave you with two pieces from each wing.
Mix soy sauce with remaining ingredients. Brush all sides of chicken. Refrigerate for 3-4 hours brushing frequently with sauce. (Try to keep well coated).
Put chicken on rack in shallow pan.
Bake at 350 degrees F for 50 minutes or until tender. Brush with the sauce often during baking.
This recipe freezes well and can be re-heated for serving or left cold.
STUFFED CHICKEN BREASTS A LA GINA
From: Gina,Fla
FOR THE CHICKEN:
4 to 6 boneless, skinless chicken breasts
1/4 cup olive oil
3 garlic cloves, pressed
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/2 tsp. ground coriander
1/2 tsp. paprika
FOR THE STUFFING:
1 stick (1/2 cup) butter, melted
1 small onion, chopped
1/2 cup fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 cup fresh chopped parsley
1 (14 oz.) package of Pepperidge Farm Herb Stuffing
1 McIntosh apple, peeled, cored and chopped
1/2 cup golden raisins
1 cup chicken broth (using Superior Touch Better than Bouillon)
Salt and pepper to taste
FOR THE GRAVY:
Pan drippings
1 cup chicken broth
1 cup water
1 tablespoon cornstarch
TO MARINATE THE CHICKEN:
Drizzle olive oil over breasts and sprinkle with the remaining ingredients for the marinade. Cover and chill for at least 2 hours.
TO PREPARE THE STUFFING:
Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes.
In a bowl, add the (dry) stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with 1 cup chicken broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.
TO STUFF AND BAKE THE CHICKEN:
Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9-baking dish.
Bake at 350 degrees F for 1 hour.
TO MAKE THE GRAVY:
With the pan drippings, make a gravy by adding 1 cup chicken bouillon and scraping up the bits. Add 1 cup water mixed with 1 tablespoon cornstarch and stir until nice and thick. Season with salt and pepper if needed.
RIGATONI WITH SAUSAGE AND BROCCOLI RABE
From: Gina,Fla
Makes 4-6 servings
7 medium cloves garlic, 3 quartered and 4 crushed
3 tablespoons extra-virgin olive oil
Coarse salt
1 pound rigatoni, uncooked
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
1/4 cup olive oil
1 dried red pepper, crushed (or 1/4 teaspoon hot red-pepper flakes)
1 pound sweet sausage with fennel, chopped into 1/2-inch pieces
12 medium plum tomatoes, seeded and quartered (or 4 cups drained and seeded canned plum tomatoes, quartered)
Heat oven to 350 degrees F.
Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet.
Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool.
Cook pasta according to package directions.
Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside.
In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes.
Add pureed sun-dried tomatoes, plum tomatoes and broccoli rabe to skillet. Cook until liquid is reduced, 10 to 12 minutes more.
Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.
CHICKEN WITH ASIAGO AND BOWTIES
From: Gina,Fla
FOR THE ASIAGO SAUCE:
4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cup grated Asiago cheese
1 Tbsp. cornstarch
1/4 cup water
FOR THE CHICKEN AND PASTA:
2 lb. farfalle (bow-tie pasta), uncooked
1/2 stick (1/4 cup) butter
1/2 cup diced red onion
1/2 cup pancetta (Italian smoked bacon), drained and chopped
1 tbsp. chopped garlic
3/4 cup sliced green onion, tops only
3/4 lb sliced grilled chicken
8 oz. heavy whipping cream
1 tbsp. chopped fresh parsley (for garnish)
TO MAKE THE ASIAGO SAUCE:
Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
TO PREPARE THE CHICKEN AND PASTA:
Cook the pasta according to package directions; drain.
Meanwhile, saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the heavy cream.
Add Asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
IMPOSSIBLE CHICKEN PESTO PIE
Source: Tampa Tribune, August 31, 1995
2 cups cut up cooked chicken
1/2 cup Bisquick Baking Mix
1 cup milk
2 eggs
1/2 cup pesto sauce
1/2 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle chicken in plate.
Stir Bisquick, milk, eggs and pesto sauce with a fork until blended. Pour into plate.
Bake 30-35 minutes or until it tests done.
Sprinkle with cheese. Bake 1-2 minutes longer or until cheese melts.
LAYERED TOSTADA BAKE
Source: rec.food.recipes, 1-9-99
1 lb. ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 (8 oz.) can tomato sauce
1 (16 oz.) can refried beans
1 (4 oz.) can chopped green chiles, drained
1/2 cup sliced ripe olives
1 cup Bisquick Baking Mix
1/2 cup cornmeal
1/4 cup milk
2 eggs, divided use
2 Tbsp. vegetable oil
2 cups shredded cheddar cheese
1 cup sour cream
Preheat oven to 375 degrees F. Grease rectangular baking dish (12 x 7 1/2 x 2-inches).
Combine ground beef and onions in skillet; saute until meat is brown and onion is tender; drain.
Stir in seasoning mix, tomato sauce, beans, chiles, and olives; set aside.
Mix Bisquick, cornmeal, milk, 1 egg, and oil until moistened; beat vigorously 30 seconds. Spread in prepared baking dish. Spoon beef mixture over dough.
Mix cheese, sour cream and remaining egg together; spoon over beef mixture.
Bake uncovered for 30 minutes. Let stand 10 minutes before cutting.
SUMMER PASTA WITH GRILLED SHRIMP
Source: The Washington Post, July, 1996
1 lb. medium shrimp
7 tbsp. olive oil, divided use
2 garlic cloves, minced, divided use
Salt and freshly ground black pepper to taste
1 1/2 lbs. tomatoes (about 3) cut in to 1/2-inch dice
3/4 cup chopped fresh basil
2 tsp. balsamic or red wine vinegar
3/4 lb. uncooked linguine or other pasta
In medium bowl combine shrimp, 1 tablespoon olive oil, half the minced garlic and the salt and pepper to taste. Thread the shrimp on skewers.
Light the grill.
In a large bowl, combine tomatoes, remaining 6 tablespoons olive oil and remaining garlic, basil, vinegar and salt and pepper to taste; set aside.
In a large pot of boiling salted water, cook pasta until just done. Drain.
Grill shrimp, turning once, until just done, about 3 minutes in all. Toss pasta with the shrimp and tomato mixture and serve.
BAKED POTATO TOPPINGS
Source: Waldine Van Geffen
BROCCOLI AND CHEESE:
1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) jar cheese whiz
1 tablespoon dry minced onion
1 (10 oz) pkg frozen chopped broccoli, cooked and drained
CHILI AND CHEESE:
1 can chili-beef soup (or chili)
Shredded cheddar cheese
SOUR CREAM AND CHIVES:
2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream
2 tablespoons dry minced chives
GROUND BEEF TOPPING:
1 pound ground round
2 tablespoons oil
1 envelope dry onion soup mix
1 teaspoon paprika
8 ounces sour cream
BROCCOLI AND CHEESE:
In top of double boiler combine (undiluted) soup, Cheese Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.
CHILI AND CHEESE:
Warm soup (or chili) until piping hot. Spoon over baked potatoes and top with cheese.
SOUR CREAM AND CHIVES:
Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.
GROUND BEEF TOPPING:
Brown beef in oil, crumbling beef with a fork until all pink disappears. Add (dry) onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.
May 21-28, 2000 Recipe Swap
RECIPES IN THIS FILE:
Sausage Bake
Bbq Beef Brisket
Codfish Spanish Malaguena Style
Deluxe Chicken Supper With Biscuits
Glazed Sausage Striped Meat Loaf
Chinese Chicken Wings
Stuffed Chicken Breasts A La Gina
Rigatoni with Sausage and Broccoli Rabe
Chicken with Asiago and Bowties
Impossible Chicken Pesto Pie
Layered Tostada Bake
Summer Pasta with Grilled Shrimp
Baked Potato Toppings
SAUSAGE BAKE
From: julie,s.c.
1 lb. Polish sausage, cut into 1-inch pieces
1 cup shredded cheese
1 cup sliced celery
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
Combine all ingredients and place in 2 quart casserole.
Cover and bake at 350 degrees F for 45 minutes.
Enjoy Your Meal!!!
BBQ BEEF BRISKET
From: Gina,Fla
This is a great dish for cookouts because it makes itself in the oven, and it's so tasty.
1 (4-5 lb.) well trimmed brisket
1 1/2 tsp. salt
1/2 cup ketchup
1/4 cup vinegar
1/2 cup finely chopped onion
1 Tbsp. Worcestershire sauce
1 1/2 tsp. liquid smoke
1 bay leaf, crumbled
1/4 tsp. ground black pepper
Rolls (for serving)
Rub meat with salt and place in a 13x9x2-inch baking pan.
Stir together the other ingredients and pour over the meat.
Cover the pan well with foil bake at 325 degrees F for 3 1/2 hours. When done, remove foil carefully so steam does not burn you.
Shred meat with two forks, it will be fork tender. Serve over rolls.
CODFISH SPANISH MALAGUENA STYLE
(Bacalao Malaguena a la Aimee)
From: Gina,Fla
This makes 2 pies (9x13 pan and a round pie dish one).
2 lbs. bacalao without bones in a package
1 large onion, cut in slices
3 to 4 garlic cloves, minced
1 large green bell pepper
1/2 can tomato puree
1 packet of Sazon Golla
1 tsp. Badia sazon completa
1 tsp. oregano
1 tsp. ground black pepper
2 to 3 Tbsp. apple cider vinegar
2 to 3 Tbsp. Vino seco (dry white wine)
Paprika
Parmesan cheese
5 lbs. potatoes, washed, peeled and diced
Boil potatoes in salted water until tender, drain and mash into mashed potatoes using a little bit of butter, milk, salt and pepper, set aside.
Make a good sofrito and add the bacaloa after you have prepared it and de-salted it night before.
When the bacaloa is done, add 1 small can peas, pimientos morones, handful of green pitted olives, and mix well. Cook for 5 mts. more.
Make a crust of the mashed potatoes by layering in a 9x13 pan, layer the bacaloa mixture over evenly and top with mashed potatoes like a Shepherd's Pie. Sprinkle paprika on top and parmesan cheese.
Bake in oven at 350 degrees F for 25 minutes.
DELUXE CHICKEN SUPPER WITH BISCUITS
Source: Bette Leland
Makes 6-8 servings
3 bacon slices
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1 (4 ounce) can sliced mushrooms, drained
1 (10 3/4 ounce) can condensed cream of celery soup
3 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons Worcestershire sauce
1 tablespoon milk
FOR THE BISCUITS:
2 cups Bisquick Baking Mix
2 eggs, slightly beaten
1/2 cup milk
1 tablespoon chopped pimiento
1 cup shredded cheddar cheese
Fry bacon in skillet until crisp. Remove and drain on paper towels. Crumble.
Saute onion, celery, green pepper and mushrooms in bacon drippings until tender.
Combine (undiluted) soup and sour cream in a bowl. Add chicken, salt, Worcestershire sauce, pepper, 1 tablepoons milk, bacon and sauteed vegetables; mix well. Turn into greased 2-quart casserole.
Combine biscuit mix, eggs, 1/2 cup milk, pimientos and cheese; mix until just blended. Drop by spoonfuls on top of chicken mixture.
Bake 350 degrees F for 45 minutes or until biscuits are golden.
GLAZED SAUSAGE STRIPED MEAT LOAF
Source: Carole Walberg
Makes 8 servings
3/4 pound mild Italian sausages
FOR THE MEAT LOAF MIXTURE:
2 eggs
1/2 cup milk
2 slices bread
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon beef stock base
1 small onion
1 1/2 pounds ground beef chuck
FOR THE GLAZE:
1/4 cup catsup
1 teaspoon Dijon-style mustard
1 1/2 tablespoons brown sugar
FOR THE POTATOES:
4 large boiling potatoes
2 teaspoons butter, softened
Simmer sausages in water to cover 10 minutes. Drain.
Place eggs, milk, bread, salt, Worcestershire, dry mustard, stock base and onion in blender container. Cover. Blend until smooth.
Place ground beef in mixing bowl. Pour in blender contents; mix until smooth.
Pat half of meat loaf mixture in bottom of crock pot. Cover with sausages. Top with remaining meat loaf mixture; pat to seal.
Combine catsup, mustard, and brown sugar. Spread over meat.
Peel potatoes. Cut in strips (French Fry style). Coat well with butter and place around meat.
Cover crock pot and cook on HIGH for 1 hour. Reduce to LOW and continue cooking for 6 hours.
CHINESE CHICKEN WINGS
Source: Among Friends by by Martin Verneil, Rotary International, 1993
3 lbs. chicken wings
1 cup soy sauce
1/2 cup honey
3 tbsp. vegetable oil
2 garlic cloves, crushed
1 tsp. ground ginger
1 tsp. dry mustard
1/4 tsp. ground black pepper
Cut chicken wings in 3 parts (use tips for soup). This will leave you with two pieces from each wing.
Mix soy sauce with remaining ingredients. Brush all sides of chicken. Refrigerate for 3-4 hours brushing frequently with sauce. (Try to keep well coated).
Put chicken on rack in shallow pan.
Bake at 350 degrees F for 50 minutes or until tender. Brush with the sauce often during baking.
This recipe freezes well and can be re-heated for serving or left cold.
STUFFED CHICKEN BREASTS A LA GINA
From: Gina,Fla
FOR THE CHICKEN:
4 to 6 boneless, skinless chicken breasts
1/4 cup olive oil
3 garlic cloves, pressed
1/2 tsp. dried oregano
1/4 tsp. ground black pepper
1/2 tsp. ground coriander
1/2 tsp. paprika
FOR THE STUFFING:
1 stick (1/2 cup) butter, melted
1 small onion, chopped
1/2 cup fresh sliced mushrooms
1/2 cup chopped celery
1 garlic clove, minced
1/4 cup fresh chopped parsley
1 (14 oz.) package of Pepperidge Farm Herb Stuffing
1 McIntosh apple, peeled, cored and chopped
1/2 cup golden raisins
1 cup chicken broth (using Superior Touch Better than Bouillon)
Salt and pepper to taste
FOR THE GRAVY:
Pan drippings
1 cup chicken broth
1 cup water
1 tablespoon cornstarch
TO MARINATE THE CHICKEN:
Drizzle olive oil over breasts and sprinkle with the remaining ingredients for the marinade. Cover and chill for at least 2 hours.
TO PREPARE THE STUFFING:
Melt the butter in a skillet and saute the onion, mushrooms and celery until golden, add the garlic and parsley at the last minute and cook for 1-2 minutes.
In a bowl, add the (dry) stuffing and mix with the sauteed veggies, add the chopped apples and raisins along with 1 cup chicken broth until you get the consistency you want, sort of mushy. Taste for seasoning and adjust with salt and pepper to taste.
TO STUFF AND BAKE THE CHICKEN:
Make a horizontal slit in each chicken breast, stuff with stuffing. Put them in a greased 13x9-baking dish.
Bake at 350 degrees F for 1 hour.
TO MAKE THE GRAVY:
With the pan drippings, make a gravy by adding 1 cup chicken bouillon and scraping up the bits. Add 1 cup water mixed with 1 tablespoon cornstarch and stir until nice and thick. Season with salt and pepper if needed.
RIGATONI WITH SAUSAGE AND BROCCOLI RABE
From: Gina,Fla
Makes 4-6 servings
7 medium cloves garlic, 3 quartered and 4 crushed
3 tablespoons extra-virgin olive oil
Coarse salt
1 pound rigatoni, uncooked
1 medium bunch broccoli rabe (about 1 pound), trimmed
1/2 cup sun-dried tomatoes in olive oil (about 12 halves)
1/4 cup olive oil
1 dried red pepper, crushed (or 1/4 teaspoon hot red-pepper flakes)
1 pound sweet sausage with fennel, chopped into 1/2-inch pieces
12 medium plum tomatoes, seeded and quartered (or 4 cups drained and seeded canned plum tomatoes, quartered)
Heat oven to 350 degrees F.
Place 3 cloves quartered garlic in the center of a small piece of aluminum foil lined with parchment paper. Fold up edges to form sides. Drizzle with 3 tablespoons extra-virgin olive oil, and sprinkle with salt. Fold aluminum foil and parchment over garlic to enclose. Place on a small baking sheet.
Transfer to oven, and bake until golden brown and soft, about 20 minutes. Remove from oven, and set aside to cool.
Cook pasta according to package directions.
Meanwhile, bring a large pot of lightly salted water to a boil. Add broccoli rabe, and cook until bright green, 1 to 2 minutes. Drain well. Cut crosswise into 1-inch pieces; set aside.
In a blender, puree sun-dried tomatoes. Transfer to a small bowl; set aside.
In a large skillet, combine 1/4 cup olive oil, 4 cloves crushed garlic, dried red pepper, and a pinch of salt over medium heat. Cook until fragrant, 1 to 2 minutes. Add sausage and cook, stirring frequently until brown, about 10 minutes.
Add pureed sun-dried tomatoes, plum tomatoes and broccoli rabe to skillet. Cook until liquid is reduced, 10 to 12 minutes more.
Toss cooked pasta with roasted garlic, and add to sauce. Stir to combine. Taste and adjust for seasoning. Serve immediately.
CHICKEN WITH ASIAGO AND BOWTIES
From: Gina,Fla
FOR THE ASIAGO SAUCE:
4 cups heavy whipping cream
1/8 tsp. paste or dried chicken base
1 1/4 cup grated Asiago cheese
1 Tbsp. cornstarch
1/4 cup water
FOR THE CHICKEN AND PASTA:
2 lb. farfalle (bow-tie pasta), uncooked
1/2 stick (1/4 cup) butter
1/2 cup diced red onion
1/2 cup pancetta (Italian smoked bacon), drained and chopped
1 tbsp. chopped garlic
3/4 cup sliced green onion, tops only
3/4 lb sliced grilled chicken
8 oz. heavy whipping cream
1 tbsp. chopped fresh parsley (for garnish)
TO MAKE THE ASIAGO SAUCE:
Heat cream to very hot and just bubbly (but not a boil). Add chicken base and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly.
Dissolve cornstarch in the cold water and add to sauce. Bring to a slow simmer to cook out starch.
Transfer sauce to a container, cover and refrigerate until needed.
TO PREPARE THE CHICKEN AND PASTA:
Cook the pasta according to package directions; drain.
Meanwhile, saute red onion in butter for a few seconds then add pancetta and garlic. Add chicken, green onions and pasta. Deglaze the pan with the heavy cream.
Add Asiago cream sauce. Heat thoroughly. Garnish with parsley and serve.
IMPOSSIBLE CHICKEN PESTO PIE
Source: Tampa Tribune, August 31, 1995
2 cups cut up cooked chicken
1/2 cup Bisquick Baking Mix
1 cup milk
2 eggs
1/2 cup pesto sauce
1/2 cup shredded mozzarella cheese
Heat oven to 400 degrees F. Grease a 9-inch pie plate.
Sprinkle chicken in plate.
Stir Bisquick, milk, eggs and pesto sauce with a fork until blended. Pour into plate.
Bake 30-35 minutes or until it tests done.
Sprinkle with cheese. Bake 1-2 minutes longer or until cheese melts.
LAYERED TOSTADA BAKE
Source: rec.food.recipes, 1-9-99
1 lb. ground beef
1 onion, chopped
1 envelope taco seasoning mix
1 (8 oz.) can tomato sauce
1 (16 oz.) can refried beans
1 (4 oz.) can chopped green chiles, drained
1/2 cup sliced ripe olives
1 cup Bisquick Baking Mix
1/2 cup cornmeal
1/4 cup milk
2 eggs, divided use
2 Tbsp. vegetable oil
2 cups shredded cheddar cheese
1 cup sour cream
Preheat oven to 375 degrees F. Grease rectangular baking dish (12 x 7 1/2 x 2-inches).
Combine ground beef and onions in skillet; saute until meat is brown and onion is tender; drain.
Stir in seasoning mix, tomato sauce, beans, chiles, and olives; set aside.
Mix Bisquick, cornmeal, milk, 1 egg, and oil until moistened; beat vigorously 30 seconds. Spread in prepared baking dish. Spoon beef mixture over dough.
Mix cheese, sour cream and remaining egg together; spoon over beef mixture.
Bake uncovered for 30 minutes. Let stand 10 minutes before cutting.
SUMMER PASTA WITH GRILLED SHRIMP
Source: The Washington Post, July, 1996
1 lb. medium shrimp
7 tbsp. olive oil, divided use
2 garlic cloves, minced, divided use
Salt and freshly ground black pepper to taste
1 1/2 lbs. tomatoes (about 3) cut in to 1/2-inch dice
3/4 cup chopped fresh basil
2 tsp. balsamic or red wine vinegar
3/4 lb. uncooked linguine or other pasta
In medium bowl combine shrimp, 1 tablespoon olive oil, half the minced garlic and the salt and pepper to taste. Thread the shrimp on skewers.
Light the grill.
In a large bowl, combine tomatoes, remaining 6 tablespoons olive oil and remaining garlic, basil, vinegar and salt and pepper to taste; set aside.
In a large pot of boiling salted water, cook pasta until just done. Drain.
Grill shrimp, turning once, until just done, about 3 minutes in all. Toss pasta with the shrimp and tomato mixture and serve.
BAKED POTATO TOPPINGS
Source: Waldine Van Geffen
BROCCOLI AND CHEESE:
1 (10 3/4 ounce) can condensed cream of celery soup
1 (8 ounce) jar cheese whiz
1 tablespoon dry minced onion
1 (10 oz) pkg frozen chopped broccoli, cooked and drained
CHILI AND CHEESE:
1 can chili-beef soup (or chili)
Shredded cheddar cheese
SOUR CREAM AND CHIVES:
2 tablespoons mayonnaise
8 ounces onion chip dip
8 ounces sour cream
2 tablespoons dry minced chives
GROUND BEEF TOPPING:
1 pound ground round
2 tablespoons oil
1 envelope dry onion soup mix
1 teaspoon paprika
8 ounces sour cream
BROCCOLI AND CHEESE:
In top of double boiler combine (undiluted) soup, Cheese Whiz, and minced onion, stirring until smooth. Stir broccoli into cheese sauce. Spoon over baked potatoes. Refrigerate leftover sauce to use within a week or freeze to use within 6 months.
CHILI AND CHEESE:
Warm soup (or chili) until piping hot. Spoon over baked potatoes and top with cheese.
SOUR CREAM AND CHIVES:
Stir together mayonnaise, onion chip dip and sour cream. Fold in minced chives and spoon over baked potatoes.
GROUND BEEF TOPPING:
Brown beef in oil, crumbling beef with a fork until all pink disappears. Add (dry) onion soup. Remove from heat and stir in paprika and sour cream. Spoon over baked potatoes.
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