Month: February 2011

Nutty Broccoli Slaw

Here is a great favorite recipe for an interestingly different slaw. Bring this to your next potluck or family get together. It’s a big recipe, but you won’t have any leftovers.

Ingredients

  • 1 package chicken ramen noodles (3 ounces)
  • 1 package broccoli slaw mix (16 ounces)
  • 2 cups sliced green onions
  • 1 1/2 cups broccoli florets
  • 1 can ripe olives, drained and halved (6 ounces)
  • 1 cup sunflower kernels, toasted
  • 1/2 cup slivered almonds, toasted
  • 1/2 cup sugar
  • 1/2 cup balsamic vinegar
  • 1/2 cup olive oil

Directions
Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onion, broccoli, olives, sunflower kernels and almonds. In a jar, combine the sugar, vinegar, oil and contents of the seasoning packet. Shake well. Drizzle over salad and toss to coat. Serve immediately.

 

Categories
My Favorite Recipes

Wild Mushroom Risotto

Here is a wonderful favorite recipe for a vegetarian risotto. This is really delicious, even the meat lovers will enjoy it.

Ingredients

  • 2 ounces dried porcinis
  • 1 quart mushroom broth or vegetable stock
  • 1 Tablespoon extra-virgin olive oil
  • 1 Tablespoon butter
  • 1 shallot, finely chopped
  • 1 cup Arborio rice
  • 1/2 cup dry Sherry
  • 4 sprigs fresh thyme leaves, chopped to about 2 Tablespoons
  • 1/2 cup freshly grated Parmesan cheese
  • salt and pepper

Directions
Place dried porcinis and broth in a saucepan and bring to a boil. Reduce heat to simmer. In a large skillet, heat oil and butter over medium high heat. Add shallots and saute 2 minutes. Add Arborio rice and saute, 2 to 3 minutes more. Add sherry and cook until the liquid is absorbed. Add several ladles of hot broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed. Remove mushrooms from water and reserve cooking liquid. Coarsely chop the porcinis and add them to the rice. Continue to ladle broth into Arborio, half the remaining amount at a time. Stir mixture each time you add broth and remove from heat when the rice is cooked to al dente. Cool and store remaining liquid if there is some left. The ideal cooking time for perfect risotto is 22 minutes. The consistency should be creamy. Stir in thyme and the cheese. Season with salt and pepper to taste.

Om Ali Egyptian Pastry

All the news about Egypt recently reminded me of this recipe that a friend gave me. This is an Egyptian sweet dessert made with puff pastry. It is very sweet and very good. It is served in many restaurants in Egypt. Make this treat for your family in honor of Egypt and thier struggles.

Ingredients

  • 1/2 large package puff pastry
  • 1/2 cup flaked coconut
  • 1/2 cup hazelnuts, toasted and crushed
  • 1/2 cup raisins
  • 2 cups sugar
  • 4 cups warm milk
  • 1 cup fresh cream
  • extra sugar

Directions
Divide the pastry into 4 pieces. Roll each piece flat, bake at 350 degrees until golden brown. It should be very, very crispy. Break into small pieces and place half of the broken pastry in a pyrex dish. Sprinkle the pastry layer with half of the coconut, half of the hazelnuts, and half of the raisins. Add the second pastry layer and sprinkle with remaining coconut, hazelnuts and raisins. Dissolve sugar in the warm milk. Pour over the pastry. Pour the fresh cream all over the top. Sprinkle the extra sugar over the cream. This will taste like caramel when baked. Bake @ 350 degrees 30 to 45 minutes, until the top is golden brown. Serve immediately.

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Eight Layer Bars

Everyone loves 7 layer bars, here’s a great variation of that recipe, using 8 ingredients. Oreo cookie crumbs adds a great new taste. The method of putting them together is a bit different than the usual 7 layer bars. Try these and they will soon be one of your family’s favorite.

Ingredients

  • 1/2 cup butter, melted
  • 3/4 cup graham cracker crumbs
  • 3/4 cup Oreo cookie crumbs
  • 1 can sweetened condensed milk (14 ounces)
  • 3/4 cup chocolate chips
  • 1/4 cup white chocolate chips
  • 1 cup flaked coconut
  • 2/3 cup chopped nuts

Directions
Combine graham cracker and Oreo crumbs and butter, mix well. Press crumb mixture on bottom of 9×13 inch pan. Slowly pour milk evenly over crust. Sprinkle chips, coconut and nuts over the milk and press down gently. Bake 25 to 30 minutes at 350 degrees or until lightly browned. Cool.

Pecan Crusted Turkey Tenderloins

Here is a favorite recipe from the files of Mount Olivet Retreat Center in Farmington, Mn. These are so easy, healthy and good. Your family will love them.

Ingredients

  • 4 marinated turkey tenderloins, 6 ounces each
  • 1 cup crushed croutons
  • 1 cup finely crushed pecans
  • 1/4 cup mayonnaise
  • melted butter

Directions
Mix th crushed croutons and pecans together. Spread the mayonnaise on each of the tenderloins, both sides. Cover them with the crouton mixture. Lay on a sheet pan and drizzle with butter. Bake @ 350 degrees for approximately 30 minutes or until cooked through.

Categories
My Favorite Recipes

Tuna-Noodle Casserole

Here is a real old recipe from a Better Homes and Garden all-time favorite cookbook. Nothing can be more comforting than a good old fashioned tuna casserole. This is a perfect recipe for these cold, snowy nights.

Ingredients

  • 3 cups dried medium noodles
  • 1/2 cup soft bread crumbs
  • 1 Tablespoon butter
  • 1 cup celery, chopped
  • 1/4 cup onion, choppped
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • 1 9 ounce can tuna, drained
  • 1 cup cheddar cheese cubes
  • 1/4 cup chopped roasted red pepper or pimento

Directions
Cook noodles according to package directions. Combine bread crumbs and 1 Tablespoon butter and set aside. For sauce, use a medium saucepan and cook celery and onion in 1/4 cup butter over medium heat until tender. Stir in four, salt, dry mustard, and black pepper. Add milk all at once and cook and stir until slightly thickened and bubbly. In a large bowl, stir together sauce, tuna, cheese cubes, roasted pepper or pimento and cooked noodles. Transfer to a
1 1/2 quart casserole. Sprinkle with the crumb mixture. Bake uncovered for 20 to 25 minutes or until bubbly and top is golden at 375 degrees.