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Ingredients
Instructions
-
Wear rubber gloves or your hands will be toxic!!
-
Cut peppers into 2 (lengthwise)
-
Scrape out insides of peppers (the ribs are the hot part)
-
Firmly pack each side with Feta cheese
-
Top with shredded cheese mixture
-
Place on cookie sheet (lined with foil makes cleanup a breeze)
-
Bake at 350 for 20 minutes
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Ingredients
-
2 large fresh (or from a jar) oysters removed from shell
-
2 Tblsp prepared cocktail sauce
-
¼ tsp Horseradish (to taste)
-
1 or 2 drops of Tabasco Sauce (to taste)
-
1 tsp Lemon Juice (to taste)
Instructions
-
Rinse well and cut oysters into small(ish) pieces (to make it
easier to swallow)
-
Mix all ingredients in a measuring cup (easy to pour)
-
Pour into (large) shot glasses
-
Garnish with a green onion stalk… for looks… and to help get
everything out of the glass
Ingredients
Instructions
-
Mix
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Ingredients
Instructions
-
Mix
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Ingredients
-
1 Tblsp
chopped/minced garlic (fresh or from a jar)
-
1/4 lb of butter
-
1/8 cup of white
wine (not sweet, just a normal table wine like Chardonnay)
Instructions
-
Sautee garlic in
butter
-
Add wine
-
Simmer for a couple
of minutes (to burn off the alcohol)
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Ingredients
-
1 lb cooked shrimp (or uncooked then steam)
-
2 Celery sticks (and leaves) chopped
-
¼ cup of ketchup
-
¼ cup of hot sauce (like Tabasco, Louisiana… or the one with the chicken
on the label)
-
Zest from 1 lemon
-
Juice from 1 lemon
-
Fresh ground black pepper
-
Chopped parsley (to garnish)
Instructions
-
Steam shrimp to cook (leave it a little underdone)
-
Add the rest of the ingredients
-
Garnish with chopped parsley
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Ingredients
Instructions
-
Mix all at once
-
Place in a large
covered bowl and let sit overnight
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Ingredients
-
1 package of ramen noodles (any brand, any flavor)
-
1 cup water
-
1 (14 oz) can chicken (or beef) broth
-
Flavor packet (it comes with the noodles)
-
1 cup frozen mixed vegetables
-
Chopped Napa cabbage (about a cup)
-
Soy sauce (to taste)
-
1 Tblsp salsa (from a jar… fresh… doesn’t matter)
-
1 or 2 drops of Sesame oil (not critical… but yummy)
-
Chopped green onions
Instructions
-
Combine broth, flavor packet and water in a large saucepan
-
Bring to a boil
-
Break up Ramen noodles (before opening the package – not as
messy)
-
Add noodles and everything else
If you have any leftover chicken, pork or beef cut into bite size
pieces and add now
Bring to a boil then turn down the flame and simmer for 5 minutes
Add chopped green onions as a garnish
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Ingredients
-
7 pounds Fresh
Zucchini (sliced
-
2 (14 oz) cans of
chicken broth
-
1 medium
onion - diced
-
2 cloves of garlic -
chopped
-
1/4 cup olive oil
-
Black pepper (fresh
ground is best
Instructions
-
Sautee onions and
garlic in olive oil
-
Add broth, bring to
a boil
-
Add zuchinni, cook
until clear (falling apart-ish)
-
Puree with upright
blender (see pic)
-
Pepper to taste
Option - add cooked
broccoli (yummm)
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Ingredients
-
3 14oz
cans of low-salt chicken broth
-
Premade/fresh tortellini (any flavor works)
-
2 Tblsp of
fresh rosemary (stuff into a teaball)
Instructions
-
Put broth
into a saucepan, drop in the teaball filled with fresh rosemary
-
Bring to a
boil, let reduce until the house smells like rosemary (or until you like the flavor)
-
Drop in
tortellini, cook til tender (about 5 minutes)
-
Remove
teaball, throw away rosemary
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Ingredients
-
4 medium yellow onions
-
2 Tblsp butter
-
2 (14 oz) cans of beef broth
-
1 (14 oz) can of chicken broth
-
1 Tblsp Worcestershire sauce
-
½ cup red cooking wine
Instructions
-
Microwave onion and butter in large bowl until onions are clear.
-
Add broths and wine
-
Cook on high for 5 minutes
-
Pour over crusty bread in individual serving (oven safe) bowls
-
Top with mozzarella or jack cheese
-
Bake at 350 or broil until cheese melts
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Ingredients
-
1 can Nalley Noodles
& Chicken (pic)
-
1 can of tuna (in
water) drained
-
1 small jar of diced
pimento (don't drain)
-
1/2 tsp Spike
-
Fresh ground pepper
(to taste)
-
1 cup of crunchy
Cheetos (pic)
Instructions
-
Mix the noodles and
chicken with tuna, pimento and Spike
-
Stir in about 1/2 of
the Cheetos
-
Microwave for 3
minutes
-
Remove from
microwave and add the rest of the Cheetos
This recipe is designed
after my father's version or a recipe my grandfather used to make.
It only works with Nalley Noodles & Chicken... they're hard to
find... but oh so worth the effort!
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This recipe will save
the day if you’ve got a sickie in the house, if you’re not
feeling well yourself… or even if you’re just lazy and want a
warm, brothy meal in a hurry!
The prepackaged,
frozen pasta dinners come with everything you need. I embellish
with mushrooms and cabbage, you can add whatever you like (think
spinach, mixed-frozen veggies or leftovers from the fridge). Or
just mix the broth with the bagged dinner and serve.
Ingredients:
-
1lb sliced white
mushrooms (or your favorite)
-
Butter
-
1/4 cup white
wine
-
One packaged,
frozen chicken with pasta meal. I like Bertolli Rosemary
Chicken with Linguine and Cherry Tomators or Macaroni Grill
Chicken Florentine (see pictures below)
-
Two 48-oz cans or
boxes of Chicken Broth (or fresh/frozen if you have it)
-
Two cups of
Shredded, Mixed Cabbage (found in the produce section,
usually packaged for cole slaw)
Instructions
-
Saute the
mushrooms in butter, when totally limp, add the white wine.
Simmer for about 5 minutes.
-
Add the rest of
the ingredients, bring to a boil then simmer until the
cabbage is limp.
Serves 4ish
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Ingredients
Instructions
-
Coat chicken with olive oil and place in a microwave safe dish
-
Sprinkle one side with Spike (not too heavy)
-
Add fresh ground black pepper (not too light)
-
Microwave on high for 3 to 4 minutes (more if the pieces are
huge)
-
Turn chicken over, season and return to microwave
-
Microwave on high for another 3 to 4 minutes (or until done)
This dish goes really well with saffron rice and
Microwave Broccoli. And… save the drippings, freeze in a
small (Pyrex) dish then add to
Ramen Noodles in place
of the seasoning packet.
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Ingredients
-
¼ cup Olive Oil
-
6 to 8 pieces of Chicken (with bones)
-
1 Large yellow onion (ringed, thin)
-
2 cloves of fresh Garlic, minced
-
1
28 oz Canned diced (or crushed) tomatoes
-
15 oz Tomato sauce
-
½ tsp Celery salt
-
1 tsp Oregano
-
2 Bay leaves
-
1 tsp Salt
-
¼ tsp Black Pepper
-
¼ cup of Sauterne wine (sweet, white cooking wine)
Instructions
-
Brown chicken (both sides) in olive oil
-
Remove chicken from pan
-
Add onion and garlic, cook til onion is clear
-
Put chicken back into the pan
-
Add other ingredients
-
Simmer for 45 minutes
-
Add Sauterne wine, simmer for 5 or 10 minutes
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Ingredients
-
Margarine or butter
-
½ cup seasoned breadcrumbs
-
½ cup grated parmesan cheese
-
1 egg – beaten
-
4 chicken breasts
-
1/8 tsp pepper
-
¼ cup white wine
-
1 Lb or 1 pkg fresh sliced mushrooms
-
Cooking sherry
-
1 pkg frozen spinach
Instructions
-
Mix bread crumbs, cheese and pepper
-
Dip chicken in egg, then into crumb mixture
-
Arrange on a plate and refrigerate for 30 minutes
-
Melt 1 Tblsp butter in frying pan, add chicken, brown both
sides.
-
Turn down heat, turn chicken again
-
Add wine and cook for a few minutes then turn again.
-
In a separate pan - sauté mushrooms in 1 Tblsp butter til limp,
add sherry, cook for 5 more minutes.
-
Defrost spinach in microwave. Don’t season (add butter once
defrosted… if you like)
Make a nest of spinach on a plate, place cooked chicken in the
middle.
Top with cooked mushrooms, pour butter/sherry sauce over all.
Sprinkle parmesan cheese and fresh ground pepper.
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This is especially rewarding when whole chickens go on sale. at .89
cents per pound you can make this recipe, which yields meat and
broth for several meals, for around $4.
Ingredients
Instructions (chicken)
-
Unwrap the chicken,
remove the bag from the cavity and give the chicken a quick
rinse.
-
After rinsing the
chicken, place in a crock pot that has been sprayed with
non-stick
(no need to put any liquid in the pot, just the chicken).
-
Sprinkle your
favorite spices on the chicken
(garlic, paprika, something premixed like Montreal Chicken
Spice, whatever you love)
-
Place the lid on the
crock pot, set it on low and walk away for about 7 hours.
-
Remove the chicken
from the crock pot.
(DO NOT TOSS THE LIQUID IN THE CROCK POT)
Instructions (home-made broth)
-
Allow the chicken to
cool, then remove the meat from the bones
-
Once you have
removed all the meat from the bones, put the bones and skin back
in the crock pot and add 5 cups of water and (optional) whatever
vegetables you like (carrots, celery, parsley, etc.).
-
Set the crock pot on
low and cover. Leave overnight. In the morning you'll have a
crock pot full of bones and fabulous chicken broth.
-
Strain and freeze
for future soup recipes
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Ingredients
-
4 Halibut fillets
(any firm white fish will do)
-
Salt
-
Fresh ground black
pepper
-
1 Tblsp extra virgin
olive oil
-
1 can artichoke
hearts (drained and quartered)
-
3/4 cup low-salt
chicken broth
-
1 tsp saffron
threads
Instructions
-
Season both sides of
fish with salt and pepper
-
Heat oil in a large
skillet over medium-high heat
-
Add fish, cook about
2 minutes per side (less for thin fillets) or until golden brown
-
Remove fish from
pan, set aside
-
To the same pan, add
artichoke hearts, broth and saffron, bring to a simmer
-
Return fish to pan
and simmer 2 minutes (or until fish is fork-tender)
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Okay, so this recipe isn’t as quick and easy as some of the others…
but… when I’m craving this “dish from home,” I’ll do anything to get
it. And… although it’s not exactly the same as my dad’s… he is
definitely the inspiration!
Ingredients
The Meat
·
3
lb Beef (top sirloin butt, top round, or bottom round) Roast (with
lots of marbling) — Frozen.
The Rub (Note: Dad doesn't do this part)
·
2
tsp garlic powder
·
1
tsp onion powder
·
1
tsp dried oregano
·
1
tsp dried basil
·
1
tsp fresh ground pepper
·
½
tsp crushed red pepper
The Juice
·
2
quarts of water (more water to taste if the juice gets too salty)
·
4
beef bouillon cubes
·
½
tsp garlic powder (more if you love garlic)
·
½
tsp onion powder
·
1
Tblsp dried oregano
·
1
tsp dried basil
·
½
tsp ground black pepper
·
½
tsp dried red pepper flakes
·
½
tsp Italian seasoning
·
1
bay leaf
·
2
Tblsp Worcestershire sauce
·
1
large or 2 small green bell pepper cut into strips
·
1
(bottled) roasted red pepper, cut into strips
The Bread
·
A
dense, crusty bread roll is required. French bread is too soft and
will instantly fall apart when the juices get absorbed. If you live
in the Chicagoland area… Gonella brand bread is the only way to go!
Instructions
-
Preheat oven to 300 degrees
-
Rub the seasoning onto the (frozen) roast. The recipe probably
works if the roast isn’t frozen, but I can vouch for how rare
the center will be… and you do want it RARE! (Note: My dad
doesn’t put any seasoning on the meat when he makes this dish…
it still tastes fabulous.)
-
Place the seasoned
roast into a roasting pan (or a bread baking pan is fine too)
-
As soon as you can… put a meat thermometer into the beef. Cook
until the center reaches a temperature of 125.
-
While the beef is cooking… or any time before serving, put all
the ingredients for “The Juice” into a saucepan. Simmer until
the peppers are really limp. You can actually make this at any
time… but the house will smell wonderful if you cook the beef
while making the juice.
-
Remove the beef from the oven. Tent with foil for 30 minutes,
then put it in the refrigerator overnight. This last part is
most important because you want the beef to stop cooking
(keeping the center nice and rare), AND… it’s easier to get thin
slices when the roast is cold.
-
Add the meat drippings to The Juice. This step isn’t critical.
-
Slice the bread and toast.
-
Slice the beef as thin as possible. I recommend using an
electric knife or getting your butcher to do it for you.
However… don’t buy your beef from one store and then ask another
to slice it. That’s just bad form!
Serving: Heat up the juice, drop in the beef
slices to warm them a bit. Put the sliced meat and some of the (by
this time… really limp) peppers onto the bread. Ladle some of the
juice onto the whole thing and enjoy. Tip: Put some of the juice
into individual bowls so everyone can dip at their own rate.
This recipe makes (about) 5 or 6 sandwiches.
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Ingredients
-
3 Lbs Corned beef
(flat cut, not point cut) with plenty of fat marbled in beef
-
1 large yellow onion
-
6 large cloves of
garlic
-
3 Tblsp yellow
mustard
-
1 head of cabbage
cut into 6 sections
-
4 or 5 Red potatoes
(optional)
Instructions
-
Cover meat with
plenty of water
-
Add onion, garlic
and mustard
-
Bring to a full boil
-
Simmer 1 hour per
pound
-
If broth becomes
salty, add 4 or 5 quartered potatoes in the last hour
-
Add cabbage to broth
and meat for the last 15 minutes
-
Remove meat, let it
rest for 15 minutes
-
Slice into 1/4 inch
slabs (against the grain)
-
Place slices into
bowl, top with broth and cabbage
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Ingredients
-
1 lb ground beef
-
1 yellow onion
(diced)
-
1 Tblsp vegetable
oil (any kind is fine)
-
1 (29 oz) can of
diced tomatoes
-
1 (15 oz) can of
kidney beans
-
1 (15) can of black
beans
-
1 package of chili
seasoning (any kind)
-
Cumin (a bunch...
really... like 4 tablespoons... maybe more!)
Instructions
-
Sautee onions in oil
-
Add ground beef,
cook till brown (not toasty)
-
Add everything else
-
Simmer for 10
minutes
You can either use all
kidney beans, all black beans or or one can kidney and one can
white... any kind of beans taste good.
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Ingredients
Instructions
-
Place ham in a shallow baking dish (like a cookie sheet)
-
Put a couple pads of butter here and there
-
Pour some of the
juice from the pineapple can on top
-
Broil for 5 minutes
-
Flip ham
-
Add more butter
-
Place rings on ham (as many as will fit)
-
Pour some Ginger Ale on the whole thing (reduces saltiness)
-
Broil for 5 minutes
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Mongolian Beef
(print just this recipe)
Ingredients
-
1/4 cup chicken stock
-
1 1/2 tablespoons
cornstarch
-
3 tablespoons hot chili oil
-
2 tablespoons hoisin sauce
-
1 tablespoon oyster sauce
-
1 tablespoon dry sherry
-
2 teaspoons sugar
-
2 teaspoons soy sauce
-
2 teaspoons crushed red
pepper flakes
-
1 pound flank steak, thinly
sliced (see notes under Instructions)
-
2 tablespoons peanut oil
-
2 tablespoons chopped
garlic
-
1 bunch Swiss chard -
rinsed, stems removed and cut into 1/2 inch slices
-
2 green onions, cut into
thin slivers about 2 inches long
-
1 teaspoon salt
-
1/4 teaspoon black pepper
Instructions
-
Whisk the
chicken stock and cornstarch in a freezer safe bowl until
smooth; whisk in the hot chili oil, hoisin sauce, oyster
sauce, sherry, sugar, soy sauce, and crushed red pepper
flakes. Place the beef into the sauce, stir to coat well.
Cover and freeze until frozen, about 1 hour. Remove from the
freezer and allow to defrost, about 30 minutes.
-
Heat a wok
over high heat until very hot, and pour in the peanut oil.
Immediately add garlic, cook and stir in the hot oil until
fragrant, about 15 seconds. Mix in the Swiss chard and green
onions; cook and stir the vegetables until they turn bright
green and limp, about 3 minutes, and then remove from the
wok.
-
Pour the
defrosted beef mixture into the hot wok; cook and stir until
the meat browns and the sauce forms a glaze, 3 to 5 minutes.
Return the cooked vegetables to the wok, sprinkle with salt
and pepper, mix to combine well; serve hot.
Note:
Spread
the flank steak out flat, cover with plastic wrap, and place in
the freezer until partially frozen, 20 to 30 minutes. Remove
from the freezer and slice the beef across the grain into very
thin slices.
Serve with
white or fried rice.
Makes enough for 2 hungry people, or 3 with small appetites.
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Ingredients
-
12
oz "small" shell pasta
-
2 cans crabmeat (sift/sort to remove any shell)
-
1 (4 oz) jar of diced Pimento
-
1 Green pepper (diced)
-
Bestfoods/Hellman’s mayo (about 3 heaping tablespoons, or to taste)
-
1/2 tsp celery seed
-
1 1/2 tsp garlic salt
-
1 tsp Accent (msg)
Instructions
-
Cook and drain pasta, rinse with cold water
-
Add all ingredients
For leftovers, add more mayo to remoisten
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Ingredients
-
1 can or jar of artichoke hearts (quartered)
-
2 cans of Italian or Mexican style stewed tomatoes
-
1 tsp pesto
-
Angelhair pasta (enough for 2)
-
2 Tblsp Parmesan cheese (fresh grated or dry... save some
for presentation)
-
2 Tblsp Garlic/Basil Schilling seasoning
-
1 tsp Spike
-
¼ tsp Fresh ground pepper
-
¼ cup Extra Virgin Olive oil (or to taste)
Instructions
-
Cook and drain pasta, rinse with cold water
-
Rinse artichoke hearts
-
Add all ingredients
-
Sprinkle with extra Parmesan cheese and fresh pepper
Serve warm or cold… it’s all good!
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Ingredients
-
2 cans of white beans
-
Olive Oil
-
4 to 5 Tblsp balsamic vinegar
-
1 red onion, peeled, halved and thinly sliced
-
1 Tblsp fresh, chopped thyme leaves
-
Salt and fresh ground black pepper
-
2 (8-oz) Tuna steaks (or more small ones)
-
1 head of radicchio, halved
-
Coarsely chopped fresh parsley
Instructions
-
Place the beans in a bowl and toss with a couple tablespoons
each of olive oil and balsamic vinegar
-
Fold in the red onion and thyme
-
Season with salt and pepper to taste
-
Preheat grill to high
-
Brush tuna and radicchio with oil and season with salt and
pepper
-
Grill the tuna for 2 to 3 minutes per side or until slightly
charred and cooked to medium-rare doneness
-
Grill the radicchio, cut-side down until slightly charred and
wilted
-
Dice tuna into bite-size pieces and drizzle with balsamic
vinegar
-
Slice radicchio into ¼ inch thick slices
-
Fold tuna and radicchio into white bean mixture
-
Sprinkle with chopped parsley
Serve warm or at room temperature
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Ingredients
-
Red potatoes (quartered, skins on)
-
¼ pound (1 stick) of Butter
-
½ to ¾ cup of Whole milk
-
½ cup Parmesan cheese (fresh, grated)
-
½ tsp Spike
-
Pepper to taste
Instructions
-
Boil potatoes until “fork” soft
-
Drain, return potatoes to pan
-
Add milk and butter
-
Mash with hand masher
-
Stir in Parmesan cheese, salt and pepper
-
Add additional milk or butter if necessary (to taste)
-
Mix/whip with electric blender
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Ingredients
-
Fresh Asparagus
-
Extra Virgin Olive Oil
-
Spike
Instructions
-
Cut hard ends off of spears
-
Lay in microwave safe dish
-
Drizzle with olive oil
-
Sprinkle with Spike (mix everything up)
-
Microwave on high for 6 minutes or until fork tender
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Ingredients
Instructions
-
Cut hard ends off of each piece
-
Place in microwave safe dish
-
Microwave on high for 8-9 minutes or until fork tender
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Ingredients
-
1 large egg
-
½ tsp salt
-
½ tsp dry mustard
-
¾ cup vegetable oil – divided into ¼ cup and ½ cup
-
2 Tblsp fresh lemon juice
-
¼ tsp crushed garlic (optional)
Instructions
-
Don’t even think about making mayo if it’s raining outside
-
Add egg, salt, mustard, garlic and ¼ cup oil into food processor
-
Process while pouring lemon juice through top hole. Begin to add
remaining oil pouring into processing container in a thin
stream.
-
When mayo starts to thicken, quickly pour in all remaining oil
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Ingredients
Instructions
-
Mix everything
together (shaking in a bottle works best)
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Ingredients
-
1 ½ cup mayonnaise
-
1/3 cup buttermilk
-
¼ cup sour cream
-
2 Tblsp Worcestershire sauce
-
¼ tsp Tabasco (to taste)
-
5 oz Roquefort, crumbled coarse (about 1 cup)
-
Salt and fresh ground pepper
Instructions
-
Mix everything BUT the Roquefort in a bowl.
-
Whisk until smooth
-
Stir in Roquefort (you might need to mash it a bit)
-
Salt and pepper to taste
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Ingredients
-
½ cup butter
-
1 (4oz) cup of chopped walnuts
-
½ cup light corn syrup
-
½ can sweetened condensed milk, about ¾ cup
-
1 cup packed light or dark brown sugar
-
½ tsp vanilla extract
Instructions
-
Generously butter bottom of an 8-inch square micro-safe baking
pan
-
Add nuts
-
Shake pan to settle nuts into an even layer
-
Put remaining butter and corn syrup in a 2-quart micro-safe bowl
-
Microwave on high for 2 minutes or until butter melts
-
Add condensed milk, brown sugar and vanilla
-
Stir to smoothly blend
-
Microwave at medium power for 8-10 minutes (stirring well every
minute or so until the mixture has a thick, caramel consistency.
-
Pour mixture over nuts in pan.
-
Tilt pan so caramel flows over nuts in an even layer
-
Let cool for 2 hours before cutting into squares
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Ingredients
-
3 cups white flour
-
½ cup vegetable oil (a little less)
-
1 cup sugar
-
1 Tblsp Baking Powder
-
1 Tblsp Anise Seed (more if you really like licorice)
-
1 tsp vanilla
-
3 eggs
-
(option) 1/2 oz of Galliano liquor (add to vegetable oil to
level out the 1/2 cup of fluid)
Instructions
-
Mix all ingredients (with greased hands is best)
-
Hand shape 3 (flat-ish)a slightly rounded 4 x 12 inch loaf that
is about 1/2" to 3/4" thick on a greased cookie sheet
(see pic)
-
Bake in 350 degree oven for 15 to 20 minutes
-
Slice into individual cookies while still soft/warm
-
Place cookies on their sides and toast in oven (5-6 minutes per
side...
see
pic)
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