Friday, March 28, 2008

Fried Ravioli.

I have a friend here who is a great cook. This is one of hers. Definitely one you make when having company over. It has three parts. One of them I'm not giving because it's the ravioli and it's just easier to buy a bag of ravioli. I bought a bag at Costco and it made tons.

Essence (this spice combination can be used as a meat rub as well)
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. tyme

Hot sausage ragu
2 tsp. olive oil
1/2 lb. hot italian sausage
1/2 c. chopped yellow onion
3/4 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. crushed red pepper (I used ground red pepper and was just fine)
1/8 tsp dried oregano
1/8 tsp. ground black pepper
1 bay leaf
2 15 oz. cans whole tomatoes, chopped, keep juice
1 8 oz. can tomato sauce
1 T. tomato paste
1/4 cup dry red wine (found near vinegars, cooking wine will work)
1/4 c. heavy cream
pinch sugar

In a medim pot,heat oil over medium heat. Add sausage and cook, stirring until brown and the fat is rendered, about 4 minutes. Add onions, garlic, red pepper, salt, basil, oregano, black pepper and bay leaf and cook, stirring, until soft, about 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick. Remove from heat and cover until needed.

Ravioli
1 lg. egg
2 T. water

Combine to make egg wash

1/2 c. dry bread crumbs
1 1/2 tsp. essence

Dip thawed ravioli into egg wash and then into bread crumb mixture. fry.

Heat 2 cups oil into a large pot and fry ravioli until golden brown. Be careful with the hot oil, I really recommend a large pot. I used a medium pot and the oil came out of the pot and scared me because I was afraid of a fire. This meal is really yummy. I served it with garlic bread and salad.

Tuesday, March 25, 2008

Frog's Eye Salad, or Ancini De Pepe Salad

This is my variation on Grandma's recipe.

Boil and Cool:
1 3/4 Cups Ancini De Pepe Pasta

Boil until thick then cool:
2 cups sugar
1 3/4 cups pineapple juice
4 Tbsp. flour
Mix with pasta and chill overnight.

at least an hour before serving add:
1/2 -whole package of french vanilla instant pudding, mix well
At this time usually add the rest of the ingredients, except for bananas, which don't get added until you serve it to avoid them turning brown.

Add:
2 cans mandarin oranges
1 large can pineapple tidbits
1 large can crushed pineapple
maraschino cherries (optional)
large handful of mini marshmallows (optional)
1 large container Cool Whip
5 bananas (I don't think I ever add that many though)

Market Street Clam Chowder

1 cup potatoes, diced 1/2 in
1 cup celery, diced 1/2 in
1 cup onion, diced 1/2 in
1 cup green pepper, diced 1/2 in
1 cup leeks, diced 1/2 in
3/4 cup chopped clams (canned or fresh)
3/4 tbsp. ground black pepper
1 1/2 tbsp. salt
3/4 tablespoon whole thyme
6 bay leaves
1 tsp tabasco
3/4 sherry wine, optional (I use 2 tbsp. red wine vinegar instead)
2 cups water
3/4 cup clam juice (drained from canned clams, or purchased seperately in can)
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof cotainer and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Serves Twelve

This is one of Devin's Favorites!!!

Raspberry Cream Cheese Bars

This is a great cream cheese bar recipe because it doesn't seem too heavy for a cream cheese dessert.










(Makes 9" x 13" pan)

Preheat oven to 350 degrees. Butter a 9" x13" baking pan.

In a large bowl stir together:
· 2 cups all purpose flour
· 1 1/4 cups quick cooking rolled oats
· 3/4 cups brown sugar

Using a mixer or your hands, add: 1 cup butter

Blend until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumb mixture. Press remaining mixture in the bottom of prepared baking pan. Bake 15 minutes (You want it to be barely golden because you will be baking again for 30 minutes)

Using an electric mixer, in a medium mixing bowl, beat on medium speed until light and fluffy:
· 12 oz. cream cheese, softened
· 1/2 cup granulated sugar

Beat in:
· 2 large eggs, or 3 medium eggs
· 2 teaspoons Lemon Juice
· 1 teaspoon Vanilla

Preparation:
Spread cream cheese mixture over cooled, baked crust.

Stir together in a small bowl:
· 16 oz. Raspberry sauce or pie filling
· 2 t. cornstarch, if needed (I didn't add and it came out fine)

Preparation:
Spoon mixture carefully over cream cheese layer. Swirling mixture into cream cheese layer as you go. Sprinkle with reserved crumbs. Bake 30 minutes or until set.

You could use any variation of fruit you like. I made them with raspberries and it was yummy!

Monday, March 24, 2008

Strawberry Spinach Salad

1 Bag baby spinach salad
fresh strawberries (sliced)
fresh blackberries
2 kiwi, cut into bite sized pieces

1/2 cup chopped almonds (or more if you prefer)
caramelized in 1/4 cup sugar

Dressing:

1/4 C. sugar
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1/2 C. canola oil
1/4 C. sweet rice wine vinegar
dash of paprika
1/4 tsp. Worcestershire sauce

Blend all dressing ingredients. Do not refrigerate

Toss caramelized almonds and dressing on the salad
just before serving!

You may substitute any fruit you prefer....

This is just another fun twist on a spinach salad. I love putting fresh berries such as blueberries,
raspberries, and blackberries in the salad. Enjoy!

Friday, March 21, 2008

Spaghetti and Meatballs

1 lb. spaghetti (or other pasta)
Salt, for water

Meatballs:
1 1/4 lbs ground beef (I used the super lean or even ground turkey)
2 tps Worchestershire sauce, eye ball it
1 egg, beaten
1/2 C. Italian bread crumbs (a couple of handfulls)
1/4 C. parmesan cheese
2 cloves garlic, chopped
salt and pepper

Sauce:
2 tbsp. extra-virgin olive oil
1 small onion, chopped
1/2 tsp. crushed red pepper flakes (I use a dash of Tabasco)
4 cloves garlic, chopped
1 C. beef stock (this is in carton's in the soup aisle, I only use 1/2 cup or sauce is more runny than I prefer)
1 28 oz. can of crushed tomatoes
10 leaves fresh basil, chopped (If you don't care for the taste of basil a whole lot just do a tsp of dried)
A handful of chopped parsley (I sometimes just use a Tbsp of dried)
More Parmesan cheese to top

Preheat oven to 425

Place a large pot of water to boil pasta. Add salt to water and cook pasta according to directions

mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll Meat into 1 1/2 in. balls and place on nonstick cookie sheet or a cookie sheet greased. Bake balls 10-12 minutes, till no longer pink.

Heat a deep skillet or medium pot over medium heat. Add oil, and saute onion and garlic with the Tabasco or red pepper flakes until onions are translucent (add garlic last and be careful not to burn it!). Add beef stock crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

this makes quite a bit, so I hope your hungry!!!

Chicken Enchiladas

This recipe is really yummy! They are more like chicken chalupas than chicken enchiladas, but it is definately my favorite recipe that I've tried for either. They are also really good because you make the sauce from scratch instead of using cream of chicken soup.

Ingredients

8-10 tortillas, flour or corn, I like the uncooked flour tortillas from Costco
½ cup chopped onions
4 cloves garlic, minced
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , I used two
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional)
Jalapenos, diced (optional) I only used half of one and thought it added a lot of flavor without being too hot.

Directions

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.For Sauce: In a saucepan, cook onion, garlic, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.Stir in broth and chili peppers all at once. (and jalapenos if adding)Cook and stir until thick and bubbly.Remove from heat; stir in 1 C of the cheese.For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.Top with remaining sauce.Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.If Desired: garnish tops with olives, tomatoes, and cheese.

Thursday, March 20, 2008

Our Favorite Pizza

Crust:

2 Cups Warm Water
2 Packets or Tbsp. Yeast
2 Tbsp. Honey
2 tsp. Salt
5 Cups Flour

Dissolve yeast in water. Add Honey, Salt, and 3 cups of flour. Mix until combined then continue mixing for 2 mins. Add the rest of the flour (may need more, make a stiff dough) and knead for 5 - 6 mins. more (I do this in the mixer). Put into an oiled bowl, cover and let rise till doubled (about 40 mins). Put stone in oven and preheat to 450 degrees.

While dough is rising prepare toppings. You can do whatever you want. We usually do:
Green peppers
Pineapple tidbits
olives
pepperoni
Canadian bacon
mushrooms (Camille I know will appreciate)
tomatoes

For sauce I've made several kinds, but I did Barilla's mushroom and garlic sauce, and added 1 clove crushed garlic and lemon pepper, and liked it the best.

or for homemade: (do this while dough is raising)
1 14.5 oz can diced Italian style tomates
1 small can tomato paste
1/2 c. diced onion
2 cloves garlic, minced
1 tsp. dried basil, or 1/8 c. fresh
1 tsp. dried oregano
If I have it I also like to sometimes add fresh rosemary (about 1 tsp.)
Salt and pepper to taste

Saute onion in olive oil in medium sized sauce pan until translucent. Then add garlic and cook for 30 seconds more. Add tomatoes and tomato paste and spices. put in blender at this point and blend until smooth. Put back into pan and let simmer uncovered for about 30 mins.


Also, I just used a pizza cheese blend.

To bake roll out dough as thin as you can, place on heated pizza stone and put toppings on. Cook about 10-12 min. After you take the pizza off, immediately put stone back in oven and let it heat up for a few minutes before cooking next pizza or the crust won't be crisp on the outside.

Yields 3 large pizza's, or 4 medium pizza's

We love it, hopefully you will too!

The new blog

Okay, so Camille suggested that we should do a blog that has our recipes on it. So please feel free to add any recipes on this blog. I've added you all as author so that you can post on here. I'm going to ask that we only put tried and true recipes. Also, let me know if something on here including the name should be different. Hopefully you all will add to this!!!