Month: September 2010

Roasted Beet Salad with Oranges and Pecans

I was at a potluck and this salad was served.It has become a favorite recipe when I want to make something unique. Everyone always requests the recipe. It is wonderful and perfect for this time of the year when the beets are ready to be harvested.

Ingredients

  • 2 lbs red beets, peeled and diced
  • olive oil
  • salt
  • 1/2 small red onion, thinly sliced
  • 1 large navel orange, quartered and sliced crosswise
  • 1/2 cup flat leaf parsley, coarsely chopped
  • 4 ounces feta cheese
  • 1/2 cup pecans, toasted
  • 4 handfuls salad spinach or other greens

Dressing

  • 4 – 5 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/4 cup pitted Kalamata olives, coarsely chopped
  • 1 small clove garlic
  • pinch pepper

Instructions

  1. Toss beets in olive oil to coat lightly.
  2. Spread them over a baking dish, sprinkle with salt and roast @ 375 degrees for 30 to 35 minutes, so they are tender but still firm.
  3. Remove from oven and cool.
  4. In a large bowl, combine beets, oranges, feta, parsley, onions, and pecans.
  5. Mix dressing ingredients and pour over salad and toss.

Serve on a bed or spinach or other greens.

Best Ever Lasagna

Best Ever Lasagna
Best Ever Lasagna
I think I got this recipe off the web, but have no idea who originally posted it. It is excellent. Although it takes a little time to put together, your family and friends will love you for it! It is my favorite recipe for lasagna.

Ingredients

  • 1 lb sweet Italian sausage, cut into bite size pieces and casing removed. (Turkey sausage works well too.)
  • 3/4 lb. lean ground beef
  • 1/2 cup onion, chopped
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (12 ounce) can tomato paste
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp dried basil
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasonings
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles, cooked
  • 16 ounces ricotta cheese
  • 1 egg, beaten
  • 3/4 lb mozzarella cheese, sliced (fresh is best)
  • 3/4 cup grated parmesan cheese

Directions

  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned.
  2. Stir in crushed tomatoes,tomato paste, tomato sauce, and water.
  3. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, 2 tbsp parsley.
  4. Simmer covered for about 1 1/2 hours, stirring occasionally.
  5. In a mixing bowl, combine ricotta cheese, egg, remaining parsley and a dash of salt.
  6. Spread 1 1/2 cups meat sauce in bottom of 9×13 inch pan.
  7. Arrange 1/2 of noodles lengthwise over meat sauce.
  8. Spread with 1/2 of ricotta cheese mixture.
  9. Top with 1/3 of mozzarella slices.
  10. Spoon 1 1/2 cups meat sauce over mozzarella and sprinkle with 1/4 cup Parmesan cheese.
  11. Repeat layers and top with remaining mozzarella and Parmesan.
  12. Cover with foil that has been sprayed with cooking spray.
  13. Bake @ 375 degrees for 25 minutes, remove foil and bake for 25 minutes more.
  14. Cool for 10 minutes.
Categories
My Favorite Recipes

Luscious Vegetarian Lasagna


I have tried many vegetarian lasagna recipes over the years, but this one is my favorite recipe for vegetarian lasagna. The men in my family love it too, and will sometimes request it over meat lasagna. This dish takes a little extra prep time, but is definitely worth the effort. (Tomorrow I will post my family’s favorite meat lasagna.)

Ingredients

  • 1 can (14 1/2 oz) tomatoes, undrained
  • 1 can (12 oz) tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp black pepper
  • 1 onion, chopped
  • 1 1/2 tsp minced garlic
  • 1 tbsp olive oil
  • 2 small zucchini, chopped
  • 8 oz mushrooms, sliced
  • 1 large carrots, chopped
  • 1 green pepper, chopped
  • 1 cup (4 oz) shredded mozzarella cheese
  • 2 cups cottage cheese
  • 1 cup grated Parmesan or Romano cheese
  • 8 ounces lasagna noodles, cooked

Directions

  1. Simmer tomatoes with juice, tomato sauce, oregano, basil, and pepper in medium saucepan over low heat.
  2. Cook and stir onion and garlic in hot oil in large skillet over med-high heat until onion is golden.
  3. Add zucchini, mushrooms, carrot, and green pepper.
  4. Cook and stir until vegetables are tender, 5 to 10 min.
  5. Stir vegetables into tomato mixture, simmer 15 minutes.
  6. Combine mozzarella, cottage cheese, and Parmesan cheese in large bowl. Blend well.
  7. Spoon about 1 cup sauce in bottom of 12×8 inch pan.
  8. Place a layer of noodles over sauce, then 1/2 of the cheese mixture and 1/2 of the remaining sauce.
  9. Repeat layers of noodles, cheese mixture, and sauce.

Bake in 350 degree oven for 30 to 45 minutes. Let stand for 10 minutes before serving.

Pizza Burgers

Here’s another old family favorite recipe. This was the recipe to fix when the kids had friends over. Everybody loves these easy to make pizza burgers.

Ingredients

  • 1 lb hamburger
  • 1 medium onion, chopped
  • 1 tsp oregano
  • 1 tsp sweet basil
  • salt, pepper, garlic to taste
  • 1 can tomato soup
  • 1 pkg (8 oz) shredded mozzarella cheese
  • 1 pkg hamburger buns, halved

Directions

  1. Brown together the hamburger, onion, oregano and basil.
  2. When browned, add the salt, pepper, garlic, and tomato soup.
  3. Cook over low hear for 20 min.
  4. Let cool slightly and add cheese.
  5. Spoon pizza mixture open-faced on buns.
  6. Bake for 15 to 20 min @ 350 degrees.
Categories
Cookies

Original Toll House Cookies with Oatmeal

Chocolate Chip Cookies
Chocolate Chip Cookies
This is the original chocolate chip cookie recipe, probably everybodies favorite recipe for chocolate chip cookies. This is the cookie that many of us grew up on, I’m sure. So here it is in it’s original form from my much used and stained recipe card. I will admit that I really prefer Ghiradelli chocolate chips to Toll House. I think the Toll House hold their shape better, but the Ghiradelli are richer tasting. If using Ghiradelli, you will need to let them cool a little longer before removing from the cookie sheet.

Ingredients

  • 1 1/2 cups flour
  • 1 tsp soda
  • 1 tsp salt
  • 1 cup shortening
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 2 eggs, unbeaten
  • 1 tsp hot water
  • 1 cup nuts, chopped fine
  • 2 pkg (14 0z) semi-sweet chocolate chips
  • 2 cups oatmeal (not quick cooking or instant)
  • 1 tsp vanilla

Instructions

  1. Combine flour with soda and salt, set aside.
  2. Cream shortening until soft.
  3. Add sugars gradually, creaming until light and fluffy.
  4. Add eggs one at a time, beating after each addition.
  5. Add hot water to creamed mixture.
  6. Then add dry ingredients.
  7. Add nuts, chocolate chips, oatmeal and mix thoroughly.
  8. Add vanilla and blend well.

Drop by 1/2 tsps on a greased cookie sheet. Bake @ 375 degrees for 8 minutes. Yields : 100 cookies.

NOTE: I have never made mine as small as the recipe says, therefore mine have never been done in 8 min. I probably use about 2 tablespoons and they take 12 mins or so. Just watch carefully while baking.

Curried Pork With Vindaloo Over Rice

Spices
Spices
Here is another recipe that I recently found in the Penzey Newsletter that has become a favorite recipe of mine. I had never heard of Vindaloo seasoning before, but I will never be without it now. It is the perfect combination of seasonings. This recipe was contributed by Catherine Clark and it is fantastic. I made it once adding green beans and once adding potatoes. I think cauliflower would be good, too. I also have made it with chicken instead of pork. Also I increased the amount of coconut milk to 1 cup from the original recipe of 2/3 cup. If you add extra ingredients, you will need the increased amount of milk.

Ingredients

  • 1 lb boneless pork tenderloin, cut into 1/2 to 1 inch cubes
  • 2-3 Tablespoons Vindaloo Seasonings
  • 1/4 cup cider vinegar
  • 1 tsp salt
  • 2 tablespoon oil
  • 1 onion, chopped
  • 4 cloves fresh garlic, minced
  • 1 cup unsweetened coconut milk
  • Vegetables (optional)
  • Cooked rice

Directions

  1. Mix together the Vindaloo, vinegar, and salt into a paste and set aside.
  2. In a large skillet, heat the oil, add the onions and garlic and lightly brown.
  3. Add the Vindaloo paste and stir for about 3 to 5 minutes. This will become thicker.
  4. Add the meat , stirring to cover it with the paste and searing it for 2 minutes.
  5. Add the coconut milk and stir to deglaze the pan.
  6. Reduce heat to a low simmer (this is where you can add vegetables) and stir occasionally, until the meat is cooked and tender, about 7 to 10 minutes.
  7. Serve over rice.

Cajun Chicken and Pasta

This is a new favorite recipe that I just recently found in the Penzey Spice Newsletter. It was contributed by Debbie Alexander. I really enjoyed the flavors and the ease of preparation. I did increase some of the spice amounts.

Cajun Chicken and Pasta
Cajun Chicken and Pasta

  • 4 boneless skinless chicken breasts, cut into thin strips
  • 2-4 Tablespoons Cajun Seasoning
  • 2 Tablespoons butter or margarine
  • 1 red pepper, cut into thin strips (can use green or 1/2 of each kind)
  • 6 large mushrooms, thinly sliced
  • 3-4 green onions, thinly sliced
  • 1 1/2 cups half and half
  • 1 tsp dried basil
  • 1/2 tsp minced lemon peel
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 8 oz broad egg noodles, cooked and drained. Other pastas work, but I really liked it with the egg noodles.

    • Instructions

    1. Place the chicken and the Cajun Seasoning in a plastic bag and shake to coat.
    2. Melt butter in large skillet over medium heat.
    3. Add the chicken and cook 5-7 minutes or until chicken loses it’s pink color.
    4. Add the peppers, onions, and mushrooms and stir for another 3-4 minutes.
    5. Add the half & half and the remaining seasonings and heat through.
    6. Serve the chicken over the cooked egg noodles or pasta.

    Bourbon Pecan Pie

    Pecans
    Pecans
    Pecan Pie is one of my favorite desserts and this is one of my favorite recipes for it. I like this recipe, because the addition of bourbon cuts the sweetness.

    Ingredients

    • 3 eggs,beaten
    • 1 cup sugar
    • 1/2 cup light corn syrup
    • 1/2 cup dark corn syrup
    • 2 Tablespoons bourbon
    • 1/8 tsp salt
    • 1 cup chopped pecans
    • 1 unbaked 9 inch shell

    Directions

    Combine the first 7 ingredients, mix well. Place pecans in bottom of pastry shell. Pour the sugar mixture over pecans. Bake @ 375 degrees for 35 to 40 minutes or until set.

    Fantastic Fruit Pizza

    Fruit Pizza
    Fruit Pizza
    This is a really great dessert recipe, certainly a favorite recipe of mine. It is easy and refreshing and always a hit!

    Ingredients

    • 8 oz Cream Cheese
    • 3/4 cup sugar
    • 1/2 cup orange or apple juice
    • 1 pkg Pillsbury Sugar Cookie Dough
    • Sliced Fruit for toppings (strawberries, blueberries, peaches, raspberries, mango, etc)
    • 1 cup whipping cream, whipped
    • 1 tsp vanilla
    • 1/2 cup water
    • 2 tsp cornstarch
    • 1/2 cup sugar

    Directions

    Slice cookie dough into 1/4 ” pieces. Lay them on pizza pan then press edges together to seal. Bake at 350 degrees for 10 min. Cream the vanilla, cream cheese and 3/4 cup sugar then add the whipped cream. Spread over cooled crust. Arrange sliced fruit on top. Cook the orange juice, cornstarch, and 1/2 cup sugar until thick. Cool, then drizzle over fruit.