NEED:
3 14.5-ounce cans diced tomatoes with basil, oregano, and garlic
2 14-ounce cans artichoke hearts, drained and quartered
6 cloves garlic, minced
1/2 cup whipping cream
12 ounce dried linguine, fettucine, or other favorite pasta
Sliced pimiento-stuffed green olives and/or sliced pitted ripe olives (optional)
Crumbled feta cheese or finely shredded Parmesan cheese (optional)
Coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. Drain two of the cans of diced tomatoes (do not drain remaining can). In the prepared cooker, stir together drained and undrained tomatoes, the artichoke hearts, and garlic.
Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir in whipping cream; let stand about 5 minutes to heat through.
Meanwhile, cook pasta according to package directions; drain. Serve sauce over hot cooked pasta. If desired, top with olives and/or cheese.
Makes 6 servings.
ENJOY!
Monday, November 30, 2009
Saturday, November 28, 2009
Round Steak - in the Crock Pot
I am not a fan of steak..but I made this and WOW..so easy..so tender.
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
NEED:
1 round steak - size of your choice
5 to 6 medium potatoes - peeled and quartered
3 to 4 carrots - peeled and cut into 1 inch pieces
1 medium onion - diced
1 can of Creamed soup - flavor of your choice
3/4 cup of water
salt and pepper to taste
Place potatoes, onion and carrots in the bottom of the crock pot. Lay the steak on top of the veggies. ** you can cut into serving sizes or leave whole.**
mix soup with the water and pour over the meat.
Cook for 6 to 7 hours on high - depending on how large of a steak you have.
ENJOY!
Thursday, November 26, 2009
Creamy Mexican Crockpot Chicken or Turkey
NEED:
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
10 ounce can condensed cream of chicken soup
10 ounce can condensed cream of mushroom soup
1 cup green or red salsa
1 cup sour cream
1 Tablespoon chili powder
1 onion, finely chopped
3 cloves garlic, minced
1 Tablespoon olive oil
12 corn tortillas, torn into pieces
4 cups chopped cooked chicken or turkey
1-1/2 cups shredded Cojack cheese
1/3 cup chopped fresh cilantro
Spray inside of crock pot liner with nonstick cooking spray. In large bowl, mix soups, salsa, sour cream, and chili powder.
Cook onion and garlic in oil in small saucepan until tender, about 4 minutes. Add to soup mixture along with chopped cooked chicken or turkey. Layer tortillas and soup mixture in crock pot.
Cover crock pot and cook on LOW for 4-5 hours until bubbly. Sprinkle with cheese, cover and let stand until cheese melts. Top with cilantro and serve.
Makes 8 servings.
ENJOY!
Turkey Pesto Casserole
NEED:
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
2 tablespoons butter
2 onions, chopped
3 cloves garlic, minced
1 (8-ounce) package sliced mushrooms
2 cups frozen hash brown potatoes, thawed
3 cups cubed cooked turkey
1 (3-ounce) jar basil pesto
1 (16-ounce) jar four cheese Alfredo sauce
1-1/2 cups frozen baby peas
1 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
Preheat oven to 350 degrees F. Spray a 9" x 13" pan with nonstick cooking spray and set aside.
In large saucepan, melt butter and cook onions, garlic, and mushrooms until vegetables are tender, about 8-9 minutes. Add potatoes and turkey and stir.
Add pesto, Alfredo sauce, peas, and Swiss cheese and stir. Pour into prepared casserole and sprinkle with Parmesan cheese.
Bake for 35-45 minutes until casserole is hot and bubbly.
Serves 8
ENJOY!
Leftover Turkey Special Recipe
NEED:
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
***1st Layer***
2 boxes dry stuffing mix -- with seasoning
1/2 cup melted butter
1 cup water
***2nd Layer***
2 1/2 cups cooked cut up turkey
1/2 cup finely chopped onion
1/2 cup finely sliced celery
1/4 cup chopped green pepper
3/4 cup mayonnaise
3/4 teaspoon salt
2 eggs
1 1/2 cup milk
***3rd Layer***
1 can cream of mushroom soup
1 can water
1 cup shredded mozzarella cheese
Combine 1st layer ingredients, toss until moist, and spoon half of mixture into 13x9 pan, setting other half of mixture aside. Combine chicken, onion, celery, green pepper, mayo, and salt in a bowl until it is well mixed. Place on top of stuffing in pan; top with remaining stuffing. Beat together eggs and milk. Pour over ingredients in pan, and refrigerate several hours or overnight.
One hour before serving, pour soup diluted with water over chicken and stuffing in pan. Bake in pre-heated 350F oven for 50 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted.
ENJOY!
Almond Turkey Bake ( use leftover Turkey)
A great recipe for some of that leftover Thanksgiving Day Turkey.
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
NEED:
4 ounces shredded Cheddar
1 tablespoon flour
1 cup slivered almonds, toasted
3 cups cooked chopped turkey
1 1/2 cup celery slices
1 tablespoon lemon juice
1 cup mayonnaise
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon red pepper
1 Pastry for 2-crust 9 inch pie
Toss cheese in flour. Combine 3/4 C. cheese, 1/2 C. almonds, and remaining ingredients except pie pastry; mix well. Roll out pastry into a rectangle large enough to line a 12x8 inch baking dish.
Fit pastry into dish and flute edge. Fill with turkey mixture. Top with remaining cheese and almonds.
Bake at 400 degrees for 30-35 minutes.
ENJOY!
Monday, November 23, 2009
7 Grain Cereal Muffins
NEED:
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
1 cup seven-grain cereal
1 cup dried tart red cherries - can use cranberries
1/2 cup packed brown sugar
1/4 cup cooking oil
1-1/4 cups buttermilk
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger or 1 tablespoon crystallized ginger, finely chopped
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 egg, slightly beaten
Grease 12 muffin-top cups, six 3-1/4-inch (jumbo) muffin cups, or sixteen 2-1/2-inch muffin cups. (Or, line standard muffin cups with paper bake cups.) Set aside. In a medium bowl combine seven-grain cereal, dried cherries, brown sugar, and oil. Pour buttermilk over mixture; let stand for 30 minutes. Meanwhile, in a large bowl combine whole wheat flour, baking powder, ginger, baking soda, salt, and nutmeg. Make a well in the center of dry mixture; set aside.
Stir beaten egg into buttermilk mixture. Add buttermilk mixture all at once to dry mixture. Stir just until moistened. Fill the muffin-top cups almost full or other muffin cups three-fourths full of batter.
Bake in a 400 degree F oven about 12 minutes for muffin-top cups, about 20 minutes for 3-1/4-inch muffins, or 15 to 18 minutes for 2-1/2-inch muffins or until golden. Cool on a wire rack 5 minutes. Remove from cups; serve immediately.
Makes 12 muffin tops, six 3-1/4-inch muffins, or sixteen 2-1/2-inch muffins,
ENJOY!
Toffee Bars
NEED:
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces - you can crush a Health Bar for this.
Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
Spread dough evenly in an non-greased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.
Makes 36 bars
ENJOY!
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
3/4 cup semisweet chocolate pieces
1/3 cup chopped walnuts or pecans
1/3 cup chocolate-covered toffee pieces - you can crush a Health Bar for this.
Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl. Beat in flour and salt until combined.
Spread dough evenly in an non-greased 13x9x2-inch baking pan. Bake for about 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on wire rack 30 minutes. Cut into bars.
Makes 36 bars
ENJOY!
Saturday, November 21, 2009
Super Potato Soup
This is a recipe from someone I work with. Terra didn't have exact measurements but I added ( without measuring) the ingredients according to my taste. It came out so good. I'll give a general idea of the amounts but you can adjust it according to your taste.
NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes
** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**
In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.
ENJOY!
NEED:
6 Yukon Gold potatoes ( the type is very important) peeled and diced-exact number
3 cans of chicken broth - exact number
1 loosely filled cup of shredded carrots. I used the pre cut carrot sticks, so not a "full" cup of shredded carrots.
3/4 cup chopped celery
3/4 cup diced onion
salt
pepper
garlic powder
Milk
2 heaping serving spoons of sour cream
3 slices of bacon, diced
Instant mashed potatoes
** Terra added leaks toward the end. She also used heavy cream instead of the sour cream and she adds a lot of cheese to the soup while making it**
In large pot, place diced bacon in bottom until browned. Drain off fat. Add carrots, celery, onion, potatoes and chicken broth. Season to taste. Bring to boil then reduce and cook for approximately 20 minutes. Potatoes should be tender by then.
While stirring pour in milk. I used between 1/2 to 3/4 cup. You will have to judge the amount. You want it to make a "white" base for the soup. Stir in the sour cream until it is blended.
Add instant potatoes. Add them at a 1/2 cup at a time. The potatoes act as a thickening agent. So add until you have reached your desired thickness. Reduce the heat to as low as possible and let it warm through.
I like to serve my potato soup garnished with finely shredded cheese and chopped green onion tops.
ENJOY!
Sunday, November 15, 2009
Marshmallow Truffles
Just one thing to say about these..TDF ( to die for).
NEED:
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted
Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.
Makes about 40 truffles.
ENJOY!
NEED:
1 7-ounce jar marshmallow creme
1/3 cup butter, softened
1/4 teaspoon almond extract or vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
Toasted whole almonds, toasted pecan halves, toasted macadamia nuts, toasted hazelnuts (filberts), quartered pitted dates, and/or dried cherries
Powdered sugar
8 ounces semisweet chocolate squares, chopped
1 tablespoon shortening
Finely chopped toasted nuts, toasted coconut, or candy sprinkles
White baking chocolate, melted
Line a large baking sheet with waxed paper; butter the paper. Set aside. In a large bowl, combine marshmallow creme, butter, almond extract, and salt. Beat with an electric mixer until smooth. Gradually add the 3 cups powdered sugar, beating until well mixed. Cover and chill about 1 hour or until mixture is easy to handle.
Lightly dust your hands with additional powdered sugar; shape marshmallow mixture into 1-inch balls, forming the mixture around a whole almond, pecan half, macadamia nut, hazelnut (filbert), date piece, or dried cherry (you may need more marshmallow mixture to completely cover the pecan halves and almonds). Place balls on prepared baking sheet. Cover lightly; freeze for 20 minutes.
Meanwhile, in a small saucepan, combine semisweet chocolate and shortening. Heat and stir over low heat until melted and smooth. Remove from heat.
Line another large baking sheet with waxed paper; set aside. Remove balls, a few at a time, from the freezer; dip balls in chocolate and use a fork to lift balls out of chocolate, drawing the fork across the rim of the saucepan to remove excess chocolate. Place balls on waxed-paper-lined baking sheet. Immediately sprinkle tops with finely chopped nuts, toasted coconut, or candy sprinkles. Let stand at room temperature about 15 minutes or until completely set. If desired, drizzle truffles with melted white chocolate.
Makes about 40 truffles.
ENJOY!
Saturday, November 14, 2009
Beer-Battered Tilapia with Mango Salsa
NEED:
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa (recipe follows)
Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning.
Serve immediately with Mango Salsa**
**Mango Salsa
3/4 cup prepared tomato salsa
1 large ripe mango, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, or to taste
In a small bowl, combine salsa, mango, lime juice and cilantro
ENJOY!
3 tablespoons whole-wheat flour
2 tablespoons all-purpose flour
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste
1/8-1/4 teaspoon cayenne pepper
1/2 cup beer
1 pound tilapia fillets (about 3), cut in half lengthwise
4 teaspoons canola oil, divided
Mango Salsa (recipe follows)
Combine whole-wheat flour, all-purpose flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
Coat half the tilapia pieces in the batter. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Transfer to a plate and loosely cover with foil. Coat the remaining fish with batter and cook in the remaining 2 teaspoons oil; adjust heat as necessary for even browning.
Serve immediately with Mango Salsa**
**Mango Salsa
3/4 cup prepared tomato salsa
1 large ripe mango, peeled and diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro, or to taste
In a small bowl, combine salsa, mango, lime juice and cilantro
ENJOY!
Chili-Rubbed Tilapia with Asparagus and Lemon
NEED:
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.
ENJOY!
2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, divided
1 pound tilapia, Pacific sole or other firm white fish fillets
2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
Bring 1 inch of water to a boil in a large saucepan. Put asparagus in a steamer basket, place in the pan, cover and steam until tender-crisp, about 4 minutes. Transfer to a large plate, spreading out to cool.
Combine chili powder, garlic powder and 1/4 teaspoon salt on a plate. Dredge fillets in the spice mixture to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just opaque in the center, gently turning halfway, 5 to 7 minutes total. Divide among 4 plates. Immediately add lemon juice, the remaining 1/4 teaspoon salt and asparagus to the pan and cook, stirring constantly, until the asparagus is coated and heated through, about 2 minutes.
Serve the asparagus with the fish.
ENJOY!
Wednesday, November 11, 2009
Macaroon-Chocolate Bars
NEED:
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
2 cups crushed chocolate sandwich cookies with white filling (about 20 cookies)
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1/2 cup butter, melted
1 teaspoon vanilla
2/3 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon salt
2-3/4 cups flaked coconut
3 egg whites, lightly beaten
1/2 teaspoon vanilla
1/2 cup semisweet chocolate pieces
1 teaspoon shortening
Toasted whole almonds (optional)
Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the pan edges. Lightly grease foil. Set aside.
In a large bowl, stir together crushed cookies, 1/2 cup sugar, and cocoa powder. Stir melted butter and 1 teaspoon vanilla into the crushed cookie mixture until combined. Firmly press cookie mixture into the bottom of the prepared pan. Bake in a preheated oven for 8 minutes.
Meanwhile, in a large bowl, combine flour, 1/3 cup sugar, and salt. Stir in flaked coconut. Stir egg whites and vanilla into coconut mixture until combined. Spoon coconut mixture over crust. Using wet hands, carefully press the coconut mixture to edges of pan.
Bake for 25 to 28 minutes or until macaroon layer is set and lightly browned. Cool in pan on a wire rack.
In a small saucepan, combine chocolate pieces and shortening. Heat over low heat until melted, stirring constantly. Drizzle chocolate mixture over bars. Chill about 30 minutes or until chocolate sets. Using the edges of the foil, lift the uncut bars out of the pan. Cut into 24 bars. Cut each bar diagonally to make 48 triangles. If desired, place a whole almond atop each bar.
Makes 48 bars
ENJOY!
Tuesday, November 10, 2009
Apple Mango Crisp
NEED:
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Nonstick cooking spray
3/4 cup all-purpose flour
3/4 cup rolled oats
1/2 cup toasted wheat germ
1/2 cup packed brown sugar or brown sugar substitute equivalent to 1/2 cup brown sugar
1-1/2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted
4 green cooking apples (such as Granny Smith)
2 red cooking apples (such as Gala, Rome Beauty, or Fuji)
3 tablespoons lime juice
2 medium mangoes, pitted, peeled, and chopped
1/3 cup chopped pecans
Frozen light whipped dessert topping, thawed (optional)
Preheat oven to 375 degree F. Coat two 1-1/2- or 2-quart baking dishes or a 3-quart rectangular baking dish with nonstick cooking spray.
For topping, in a medium bowl, stir together 1/2 cup of the flour, the oats, wheat germ, brown sugar or substitute, and cinnamon. Stir in butter; set aside.
Core and chop apples; place in a very large bowl. Stir in lime juice. Stir in remaining 1/4 cup flour. Fold in mango.
Place apple-mango mixture in the baking dish(es). Top with oat topping. Bake, uncovered, for 30 minutes. Sprinkle with pecans; bake for 10 to 15 minutes more or until apples are tender.
Cool slightly. Serve warm. If desired, top with dessert topping.
Makes 16 (3/4-cup) servings.
ENJOY!
Cappuccino Cookie Bites
NEED:
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.
Makes 48 cookies
ENJOY!
1 cup butter-flavor shortening
1-1/2 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 tablespoon coffee-flavor liqueur or milk
1 teaspoon vanilla
2-1/4 cups all-purpose flour
2 tablespoons instant coffee crystals
48 milk chocolate kisses with stripes or almonds
Beat shortening in a large bowl with an electric mixer on medium to high speed for 30seconds. Add 1 cup sugar, baking powder, and salt. Beat until mixture is combined, scraping side of bowl occasionally. Beat in egg, liqueur, and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator about 1 hour or until easy to handle.
Preheat oven to 350F. Lightly grease cookie sheets; set aside. Shape dough into 1-inch balls. Combine remaining 1/2 cup sugar and coffee crystals. Roll dough balls in sugar mixture. Place balls 2 inches apart on prepared cookie sheets.
Bake in preheated oven about 10 minutes or until tops are cracked and sides are set; do not let edges brown. Immediately press a chocolate kiss into the center of each cookie. If desired, while chocolate is still warm, swirl it gently using your finger or with a knife. Transfer cookies to wire racks and cool completely.
Makes 48 cookies
ENJOY!
Monday, November 9, 2009
Chocolate Bombs
NEED:
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
1 cup butter
3 eggs
1 cup sugar
1 teaspoon vanilla
2/3 cup all purpose flour
1/3 cup cocoa powder
Preheat oven to 350 degrees. Melt the butter in a saucepan at low temp. In a bowl, mix the eggs, sugar and vanilla thoroughly. Sift the flour and cocoa into the sugar mixture and the add the melted butter - mix well. Pour the mixture into 12 - 1/2 cup non-stick muffin tins and bake for 15 minutes or until the muffins are cooked in the middle (poke with a toothpick and if comes out clean they are done). Cool them in the tins.
ENJOY!
Tortilla Soup with Grilled Chicken
NEED:
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
2 tablespoons corn oil
1 cup frozen diced onions or fresh cut onions
1 carton (32-oz.) chicken broth - low sodium or regular
1 can (14.5-oz.) diced tomatoes with roasted garlic
1 can (4-oz.) diced green chiles, drained
1/4 cup lime juice
2 cups shredded grilled chicken breast
Salt and pepper
2 cups broken tortilla chips
Chopped avocado, cilantro, and green onions
In a large saucepan, heat oil over medium-high heat. Add onions and cook for minutes, stirring occasionally. Add broth, tomatoes, chiles, and lime juice. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in chicken and cook just until heated through, about 2 minutes. Season to taste with salt and pepper.
Ladle soup equally into bowls. Top each with tortilla chips. Serve with bowls of avocado, cilantro, and green onions to add as desired.
Makes 4 to 6 servings
ENJOY!
Chicken Butternut Squash Soup
NEED:
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
1-1/4 pound butternut squash, peeled, seeded, and cut in 3/4-inch pieces (4 cups)
1 small red onion, cut in 1/2-inch wedges
1 Tablespoon curry powder
1 Tablespoon olive oil
3 14-ounce cans reduced-sodium chicken broth
1 15- to 16-ounce can garbanzo beans (chickpeas), rinsed and drained
1/3 cup dried apricots, snipped
1/2 cup chopped walnuts
1 teaspoon olive oil
1/4 teaspoon freshly grated or ground nutmeg
1 deli-roasted chicken, cut up **also good way to use left over chicken..or roast your own.
Fresh cilantro leaves
Preheat oven to 425 degrees F. In shallow roasting pan toss squash and onion with curry powder and the 1 tablespoon oil. Roast, uncovered, 20 minutes or until tender. Reduce oven temperature to 350 degrees F.
In 4-quart Dutch oven combine roasted vegetables, broth, beans, and apricots. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Cook about 5 minutes. Transfer half the soup to food processor or blender. Cover; process or blend until smooth. Return to Dutch oven; heat through.
Meanwhile, in bowl toss walnuts with 1 teaspoon oil and the nutmeg. Spread nuts on baking sheet. Bake 7 minutes or until golden and toasted. Reheat chicken according to package directions, if needed.
To serve, top soup with nuts, chicken, and cilantro.
ENJOY!
Wednesday, November 4, 2009
Leftover Roast Beef Soup (Leftover Steak Too!)
NEED:
2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or olive oil
3-4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
ENJOY!
2 medium yellow onions, cut into small wedges
2 stalks celery, chopped
2 cups sliced fresh mushrooms
2 tablespoons butter or olive oil
3-4 cloves garlic, minced
1 1/2 lbs leftover cooked beef, chopped (or may use thinly sliced leftover steak)
64 ounces beef stock or beef broth
1 tablespoon Worcestershire sauce
salt, to taste
black pepper, to taste
8 ounces uncooked egg noodles
In a large pot, cook onions, celery, mushrooms and garlic in butter or oil until onions are golden.
Stir in the chopped cooked beef.
Add the beef broth, and the Worcestershire, stirring to mix, and seasoning to taste with salt and pepper (how much you add will depend on how seasoned the beef and broth already are, so be careful here).
Bring mixture to a boil and stir in uncooked egg noodles.
Reduce heat and cook, stirring occasionally, for 10-12 minutes or until noodles are tender.
ENJOY!
Monday, November 2, 2009
Creme Brulee French Toast
Now, doesn't that sound yummy?
NEED:
Plastic slow cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed
Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.
ENJOY!
NEED:
Plastic slow cooker liner
12 ounces challah or sweet bread (such as Portuguese or Hawaiian sweet bread), cut into 1-inch cubes (about 9 cups)
4 cups milk
1/2 cup sugar
3 eggs, or 3/4 cup refrigerated or frozen egg product, thawed
1 teaspoon vanilla
1/4 teaspoon salt
Caramel ice cream topping, warmed
Line a 3-1/2- or 4-quart slow cooker with a plastic slow cooker liner. Place bread cubes in prepared slow cooker.
In a large mixing bowl, whisk together milk, sugar, eggs, vanilla, and salt. Pour over bread cubes in cooker. Press bread lightly with back of a large spoon to moisten bread completely. Cover and chill in the refrigerator for 4 to 24 hours.
Remove from refrigerator. Cover and cook on low-heat setting for 7 to 8 hours or until a knife inserted in the center comes out clean. Turn off cooker. Let stand for 30 minutes. Carefully lift plastic liner from cooker, using a plate to transfer French toast to a cutting board. If desired, slice French toast to serve or spoon it into serving dishes. Top with ice cream topping. Makes 12 servings.
ENJOY!
Southern Fried Sweet Potatoes
NEED:
3 medium cooked sweet potatoes, cooled
salt - to taste
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil
Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.
Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.
ENJOY!
3 medium cooked sweet potatoes, cooled
salt - to taste
2 eggs
2 tablespoons water
1 cup fine dry bread crumbs
vegetable oil
Peel and cut potatoes into 1/4-inch slices. Sprinkle lightly with salt. Beat eggs with water in a shallow bowl or pie plate. Put bread crumbs in shallow bowl or spread out on waxed paper. Dip potatoes in beaten eggs, then in crumbs.
Pour about 2 inches of oil into a heavy skillet and heat to 370°, or use a deep fryer. Fry the prepared potato slices, a few at a time, until golden. Drain briefly on paper toweling and serve hot.
ENJOY!
Sweet Potato and Sausage Casserole
NEED:
6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked
Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.
ENJOY!
6 baked sweet potatoes
1/4 cup granulated sugar
juice and zest of 1 lemon
1 teaspoon ground cinnamon
1 pound cooked link sausages or sausage patties, cooked
Scoop sweet potato pulp out of shells into a mixing bowl. Blend with sugar and the juice and zest of lemon, along with cinnamon.Beat until light; spoon into a buttered baking dish. Top with sausage patties or links.
Bake at 450° for 10 minutes.
ENJOY!
Baked Stuffed Sweet Potatoes
NEED:
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows - large
Bake sweet potatoes at 450° until soft.
Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.
ENJOY!
4 medium sweet potatoes
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon milk
1 can (8 ounces) crushed pineapple, drained and reserve liquid
6 marshmallows - large
Bake sweet potatoes at 450° until soft.
Cut each sweet potato in half lengthwise and scoop out potato, leaving shell intact. Mash sweet potatoes with butter, salt and milk, along with 1/2 cup crushed pineapple. Add a little more milk or butter if necessary. Fill sweet potato shells. Slice marshmallows in half and top each sweet potato with two halves. Top with a spoonful of crushed pineapple. Put reserved pineapple syrup or juice in a saucepan and bring to a boil. Drizzle each sweet potato with a little of the juice. Place sweet potatoes under broiler and broil until browned.
Serves 4 to 6.
ENJOY!
Easy Glazed Sweet Potatoes
NEED:
2 pounds medium sweet potatoes, cooked, peeled, and cut up
1/4 cup butter
1/4 cup maple syrup
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
Place cut up sweet potatoes in a buttered 2-quart baking dish. In a saucepan, combine remaining ingredients; cook until mixture boils. Pour over potatoes; bake at 350° for 30 minutes, or until hot and nicely glazed.
ENJOY!
2 pounds medium sweet potatoes, cooked, peeled, and cut up
1/4 cup butter
1/4 cup maple syrup
1/4 cup light brown sugar, firmly packed
1/4 teaspoon cinnamon
Place cut up sweet potatoes in a buttered 2-quart baking dish. In a saucepan, combine remaining ingredients; cook until mixture boils. Pour over potatoes; bake at 350° for 30 minutes, or until hot and nicely glazed.
ENJOY!
Sunday, November 1, 2009
Caramelized Onion Flatbread
A nice change up from the typical garlic bread side.
NEED:
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound bakery pizza dough
1 1/4 teaspoons kosher salt or regular salt
1 teaspoon chopped rosemary
Preheat oven to 425°.
Sauté onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.
Press dough into a 15- x 10-inch pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 tablespoon oil, and sprinkle with salt, rosemary, and caramelized onions.
Bake at 425° on lowest oven rack 20 minutes or until lightly browned.
ENJOY!
NEED:
1 large sweet onion, sliced
3 tablespoons olive oil, divided
1 pound bakery pizza dough
1 1/4 teaspoons kosher salt or regular salt
1 teaspoon chopped rosemary
Preheat oven to 425°.
Sauté onion in 1 tablespoon hot oil over medium-high heat 15 minutes or until golden brown.
Press dough into a 15- x 10-inch pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 tablespoon oil, and sprinkle with salt, rosemary, and caramelized onions.
Bake at 425° on lowest oven rack 20 minutes or until lightly browned.
ENJOY!
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