Dinner for my mum's birthday, help!?!
It's my mum's birthday today and i need to cook dinner for my immediate family, because my sister can't anymore, i was thinking of making a rissoto, but really open to anything, it's winter where i live, so nothing to summery!. If anyone has any simple tasty recipes it would be a great help!. Thanks!Www@FoodAQ@Com
Answers:
Here are my fav!. recipes: (including a beverage, main dish, a side dish, and dessert)
**************************************!.!.!.
_Beverage:
*Strawberry Smoothie:
Makes 8 servings
Essential Equipment: Blender
Ingredients:
*4 cups strawberries
*2 cups milk
*4 containers strawberry yogurt
Directions:
1!. Reserve 4 strawberries for the garnish!. Cut out the hull!. 'or "cap", from the remaining strawberries w/ the point of a paring knife!.
2!. Place the strawberries, milk, and yogurt in a blender!. Cover and blend on high speed for 30 seconds or until it's smooth!.
3!. Pour mixtures into glasses!. Garnish each with a strawberry
(Add sugar until it's sweet enough for you)
**************************************!.!.!.
_Main:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
**************************************!.!.!.
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
**************************************!.!.!.
_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
**************************************!.!.!.
_Beverage:
*Strawberry Smoothie:
Makes 8 servings
Essential Equipment: Blender
Ingredients:
*4 cups strawberries
*2 cups milk
*4 containers strawberry yogurt
Directions:
1!. Reserve 4 strawberries for the garnish!. Cut out the hull!. 'or "cap", from the remaining strawberries w/ the point of a paring knife!.
2!. Place the strawberries, milk, and yogurt in a blender!. Cover and blend on high speed for 30 seconds or until it's smooth!.
3!. Pour mixtures into glasses!. Garnish each with a strawberry
(Add sugar until it's sweet enough for you)
**************************************!.!.!.
_Main:
*Fettuccine Alfredo:
The recipe I'm giving you makes 6 servings!. Cook: 15 Mins!.
Essential Equipment: Dutch oven (about 4-quart size); medium saucepan (about 2-quart size)
*8 ounces uncooked fettuccine
*1/2 cup (1 stick) margarine or butter
*1/2 cup whipping (heavy) cream
*3/4 cup grated Parmesan cheese
*1/2 teaspoon salt
*Dash of pepper
*Chopped fresh parsley
Directions:
_1!. Fill the dutch oven half full of water!. Add 1/2 teaspoon of salt!. Cover & heat over high heat until the water is boiling rapidly!. Add the fettuccine!. Heat to boiling again!. Boil uncovered 11 to 13 min!., stirring frequently, until tender!. To test fettuccine for doneness, cut a strand of fettuccine on the side of the dutch oven!. While fettuccine is cooking, continue with the recipe to make the Alfredo sauce!.
_2!.Heat the Margarine & whipping cream in the saucepan over low heat, stirring constantly, until margarine is melted!. Stir in the cheese, salt & pepper until the mixture is smooth!.
_3!.Drain the fettuccine in a strainer or colander, & place in a large serving bowl or back in the dutch oven!. Poor the sauce over the hot fettuccine, & stir until fettuccine is well coated!. Sprinkle with parsley!.
**************************************!.!.!.
_Side:
*Garlic Bread:
The recipe I am giving you makes about 18 slices!. Bake: 20 mins!.
Essential Equipement:
Heavy duty aluminum foil
*1 clove garlic or 1/4 teaspoon garlic powder
*1/3 cup of magarine or butter @ room temp!.
*1 loaf (1 pond) french bread
Directions:
_1!.Heat the oven to 400 degrees!.
_2!.Peel & finely chop the garlic!. Mix the garlic & margaine!.
_3!.Cut the bread crosswise into 1-inch slices!. Spread margarine mixture over 1 side of each bread slice!. Reeasemble the loaf, & wrap securley in heavy duty aluminum foil!.
_4!.Bake 15 to 20 mins!. or until hot!.
**************************************!.!.!.
_Dessert:
*Tiramisu:
This makes 9 servings!. Refrigerate for 4 hours!.
Essential Equipement:
Electric Mixer or hand beater; 8-inch square pan or 9-inch round pan!.
*1 cup whipping (heavy) cream
*1 package (8 ounces) cream cheese
*1/2 cup powdered sugar
*2 tablespoons light rum extract or 1/2 teaspoon rum extract
*1 package (3 ounces) lady fingers (12 ladyfingers)
*1/2 cup cold prepared espresso
*2 teaspoons baking cocoa
*Cherries with stems (if desired)
Directions:
_1!.pour whipping cream into a medium bowl, & place in fridge to chill!. the cream will whip better in a cold fridge!.
_2!.beat the cream cheese & powdered sugar in another medium bowl w/ the electric mixer on medium speed until smooth!. Beat the rum on low speed, & set aside!.
_3!.beat the whipping cream on highe speed until stiff peaks form!. Gently sppon the whipped cream onto the cream cheese mixer!. To fold together; use a rubber spatula to cut down vertically through the mixtures, then slide the spatula across the bottom of the bowl & up the side, turning the mixtures over!.Rotate the bowl 1/4 turn, & repeat this down-across-up motion!.Continue mixing in this way just until ingredients are blended!.
_4!.Split each ladyfinger horzontally in half!. Arrange halfof them, cut sides up, over the bottom of the ungreased pan!. Drizzle 1/4 cup of the cold espresso over the ladyfingers!. Spread half of the cream cheese mixture over ladyfingers!.
_5!.Arrange the remaining ladyfingers,cuts sides up, over the cream cheese mixture!. Drizzle the remaining cup of cold espresso, & spread the remaining cream cheese mixture!.
_6!.Sprinkle the cocoa over the top of the dessert!. If you have a small strainer, place the cocoain the strainer & shake it over the dessert!. Otherwise!. Shake the cocoa from a spoon!. Cover & refrigerate for about 4 hours!. If you want to, you can garnish each serving with a cherry!.
*Hope This Helps*Www@FoodAQ@Com
Chicken parmesan
cut chicken in half lengthwise!. put flower on chicken, fry in a saucepan until golden brown, place in a baking pan!.!.!.cover with HUNTS 4 cheese speghetti sauce, top with mozarella cheese, bake in a preheated oven at 350* for 30 mins!. boil noodles until cooked, put noodles on a plate, top with chicken and sauce! enjoy the easy tasty meal!Www@FoodAQ@Com
cut chicken in half lengthwise!. put flower on chicken, fry in a saucepan until golden brown, place in a baking pan!.!.!.cover with HUNTS 4 cheese speghetti sauce, top with mozarella cheese, bake in a preheated oven at 350* for 30 mins!. boil noodles until cooked, put noodles on a plate, top with chicken and sauce! enjoy the easy tasty meal!Www@FoodAQ@Com
psata with homemade meatballs and sauce-- easy and deliciousWww@FoodAQ@Com
THE VERY BEST Lasagna
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
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Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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GRAHAM CRACKER CRUMB CAKE
Makes one 3 layer cake!.:
1/2 lb!. butter
2 c!. sugar
5 eggs
2 tbsp!. baking powder
4 c!. graham cracker crumbs
1 c!. evaporated milk
2 tsp!. vanilla
1 1/2 c!. shredded coconut
Cream butter and gradually add sugar beating constantly!. Add eggs and beat well!. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition!. Beat 2 minutes!. Add vanilla and coconut!. Pour into 3 greased and floured 8 inch cake pans!. Bake at 350 degrees for 30 to 35 minutes!. Cool!.
ICING:
1/2 c!. butter
1 can (8 oz!.) crushed pineapple, well drained
2 tbsp!. flour
1 lb!. powdered sugar
1 c!. shredded coconut
1/2 c!. chopped pecans
Melt butter in saucepan!. Add flour and stir well!. Add pineapple!. Cook until thickened!. Add sugar, nuts and coconut!. Spread between and on top and sides of each layer cake!.
Cracked Pepper Ceddar Muffins
2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup (4oz) shredded cheddar cheese
In a large bowl, combine the flour, sugar, baking powder, and pepper!. In another bowl, whisk the egg, milk and oil!. Stir into dry ingredientsjust until moistened!. Fold in cheese!.
Fill greased muffin cups two-thirds full!. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean!. Cool for five minutes before removing from pan to a wire rack!. Serve Warm!.
Cranberry Fluff
4 cups fresh or frozen cranberries
3 cups minature marshmellows
3/4 cups sugar
2 cups finely chopped apples
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Place cranberries in a food processor, cover and process until finely chopped!. Transfer to a large bowl, stir in marshmallows and sugar!. cover and refrigerate overnight!.
Just before serving, stir in the apples, grapes, walnuts, and salt!. Fold in whipped cream!.Www@FoodAQ@Com
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
--------
Unforgettable Chicken Casserole
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
-----------------------------
Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
---------------------------------
Beef With Red Wine Sauce
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
----------------------------
Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
--------
Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!.
-------------
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
-------
Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
---------
GRAHAM CRACKER CRUMB CAKE
Makes one 3 layer cake!.:
1/2 lb!. butter
2 c!. sugar
5 eggs
2 tbsp!. baking powder
4 c!. graham cracker crumbs
1 c!. evaporated milk
2 tsp!. vanilla
1 1/2 c!. shredded coconut
Cream butter and gradually add sugar beating constantly!. Add eggs and beat well!. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition!. Beat 2 minutes!. Add vanilla and coconut!. Pour into 3 greased and floured 8 inch cake pans!. Bake at 350 degrees for 30 to 35 minutes!. Cool!.
ICING:
1/2 c!. butter
1 can (8 oz!.) crushed pineapple, well drained
2 tbsp!. flour
1 lb!. powdered sugar
1 c!. shredded coconut
1/2 c!. chopped pecans
Melt butter in saucepan!. Add flour and stir well!. Add pineapple!. Cook until thickened!. Add sugar, nuts and coconut!. Spread between and on top and sides of each layer cake!.
Cracked Pepper Ceddar Muffins
2 cups all purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon coarsely ground pepper
1 egg
1 1/4 cups milk
2 tablespoons vegetable oil
1 cup (4oz) shredded cheddar cheese
In a large bowl, combine the flour, sugar, baking powder, and pepper!. In another bowl, whisk the egg, milk and oil!. Stir into dry ingredientsjust until moistened!. Fold in cheese!.
Fill greased muffin cups two-thirds full!. Bake at 375 degrees for 25-30 minutes or until a toothpick comes out clean!. Cool for five minutes before removing from pan to a wire rack!. Serve Warm!.
Cranberry Fluff
4 cups fresh or frozen cranberries
3 cups minature marshmellows
3/4 cups sugar
2 cups finely chopped apples
1/2 cup green grapes, quartered
1/2 cup chopped walnuts
1/4 teaspoon salt
1 cup heavy whipping cream, whipped
Place cranberries in a food processor, cover and process until finely chopped!. Transfer to a large bowl, stir in marshmallows and sugar!. cover and refrigerate overnight!.
Just before serving, stir in the apples, grapes, walnuts, and salt!. Fold in whipped cream!.Www@FoodAQ@Com