Technorati search

Monday, March 27, 2006

Billy Bob's Stuffed Cabbage

Ingredients:
8 large cabbage leaves
1 can tomato soup
1 pound ground beef
1 cup cooked rice
1/4 cup chopped onion
1 egg, slightly beaten
1 tsp salt
1/4 tsp pepper

Method:

Cook cabbage leaves in boiling water for about 10 minutes to soften. Drain. Mix 2 tablespoons of the soup and rest of ingredients. Divide the mixture among cabbage leaves. Fold the sides in, roll up, and secure with toothpicks.

In large skillet, place rolls, seam side down. Add rest of soup to pan, cover, and simmer for 40 minutes, stirring often to avoid sticking. Spoon soup over cabbage rolls often while stirring.

Tuesday, March 21, 2006

Chicken Tikka Masala

An Indian Dish sure to perk your taste buds.

Ingredients:

1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
salt to taste
boneless skinless chicken breasts: cut into bite-size pieces
skewers for the chicken
1 tablespoon butter
1 clove garlic minced
1 jalapeno pepper: finely chopped
2 teaspoons ground cumin
2 teaspoons paprika
1 can tomato sauce
1 cup heavy cream

Method:

In a bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne,black pepper, ginger, and 4 teaspoons salt.

Stir in chicken, cover, and refrigerate for 1 hour.

Prepare Barbeque grill for a hot fire.

Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 60 seconds. Season with 2 teaspoons cumin, paprika, salt to taste.

Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes.

Monday, March 20, 2006

Crusted honey mustard chicken

Crusted honey mustard chicken

2/3 cup lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup corn flakes crumbs
1 pound uncooked chicken breast, boneless and skinless, four 4 oz pieces


Preheat oven to 425°F. In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside. Place corn flake crumbs in a shallow bowl. Dip chicken breasts into dressing mixture, then corn flake crumbs. Place into shallow baking pan coated with cooking spray. Bake until chicken is golden and no longer pink, about 25 minutes. Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Serves 4

Viva Madrid Spanish Chicken

This dish has a very unique yet delicious flavor. My kids even ate it!

Viva Madrid Spanish Chicken

3 tablespoons olive oil, divided
4 skinless, boneless chicken breast halves - pounded thin
1/2 cup all-purpose flour
6 slices bacon, chopped
2 onions, chopped
4 cloves garlic, minced
6 dates, pitted and chopped
3 T flour
2 cups chicken stock
2 teaspoons chili powder
1 teaspoon garlic powder
salt and pepper to taste
dried thyme to taste


Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about two minutes on each side. Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Sprinkle with flour and cook for two more minutes. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer ten minutes. Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking fifteen minutes over low heat, or until chicken juices run clear.

Serve over egg noodles,couscous, or rice.

Thursday, March 16, 2006

Beef and Guinness Pie

Beef and Guinness Pie
Serves 6

1 lb lean stew meat, cut into cubes
flour, salt and pepper for dredging meat (also used Cavender’s Greek Seasoning)
2 T vegetable oil
1 can Guinness Stout (the alcohol cooks out, leaving just the flavor-yum!)
3-4 large carrots, cut up
1 medium onion, cut up
1 T corn starch for thickening stew, pre-mixed into 2 Tbsp. cold water
1 pkg Pepperidge Farm frozen pastry dough (2 sheets)

Dredge stew meat in flour and sauté in hot skillet until meat turns brown on all sides. Place browned meat in crock pot or Dutch oven and cover with Guinness. Let cook, the time depending on setting of crock pot or oven...usually at least 4 hours or so (if using an oven, set at 250). An hour before serving, thaw dough and add vegetables to crock pot. Thicken stew with cornstarch mixture. Place 1 layer of dough into a sprayed 9x13 casserole dish and bake at 350 for 10 minutes or until golden, puffy and flaky. Pour (ladle) stew mixture onto baked pastry and cover with second layer of dough. Place in a 350 oven until top layer of dough becomes a puffy flaky pastry.

Sandy’s recipe and Notes: Doubled the meat and carrots, cooked in slow cooker on Low for 6 hours. Didn’t need the cornstarch.

Irish Stirabout (Oatmeal)

You can do without the whiskey soaked raisins here, it's just has yummy with plain raisins or any other dried fruit.

Irish Stirabout (Oatmeal)


Steel cut Irish oats have an unparalleled texture and flavor, but do take more time to cook. Start this luxurious version the night before for quick bowl of the best oats you ever tasted!

4 cups water
1/4 tsp salt
1 cup Irish steel cut oats
1/3 cup light corn syrup
1/4 cup Irish whiskey or brandy
1 cup raisins
8 T cream
4 T brown sugar
4 T butter
2 cups fresh berries

The night before, boil four cups of water and salt, add oatmeal, stir and turn off the heat. Cover the pot and leave overnight. In a second pan, bring corn syrup and brandy to a simmer over medium heat. Add raisins and simmer 3 to 5 minutes. Cover and set-aside until morning.

The next morning, bring oats to a brisk boil and cook until they are just tender. Meanwhile, place 2 TBS of cream, 1 TBS brown sugar, 1 TBS butter, and 1 TBS drained raisins in each bowl. Add hot cooked oats and top with fresh berries. Serve, allowing each person to unveil the tasty surprise awaiting below. Sandy's recipe

Irish Soda Bread

A Taste of Ireland...Soda Bread
by Bridget Haggerty
Taken from www.irishcultureandcustoms.com

There's an ancient Irish proverb that says one should serve only "the newest of food and the oldest of drink." This illustrates exceedingly well the Irish attitude toward baking and distilling or brewing.

In old Ireland, the woman of the house made a variety of breads and cakes which she baked every day in a bastible or pot oven beside the open fire. Whatever she created - from griddle cakes to barm brack, it was seen as a sign of great respect to offer her guests bread that was still warm and uncut.

Soda bread first appeared in the 19th century, when baking soda was introduced as a leavening agent. Combined with flour and buttermilk, as well as salt, it's very easy to make. Served, still warm from the oven with, as the Irish say, "lashings of butter", the aroma and taste are unique to Ireland and it's become the established favorite with tourists and locals alike. As for the cross that usually appears on the top, you may be surprised to learn that it isn't a religious symbol at all. In the old days, it was simply a practical method of dividing the baked bread into four quarters; for large appetites, one quarter might be served as a single portion.

I've seen and tasted dozens of variations for soda bread, including one in which raisins are added to a white flour mixture. The end result is sometimes called "spotted dog" (not the same as the suet pudding I remember as a child). By far and away, my favorite is the following, which my friend, Jane FitzGerald, graciously allowed me to share with you. It's so good that it has won first place and other awards in several of the baking contests held during Cincinnati Irish Dancing competitions.

Irish Soda Bread

3 cups sifted all purpose flour
3 tablespoons sugar (for dough)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins (can sub currants or you can omit them all together)
1 1/3 cups buttermilk

2 tablespoons sugar for glaze
2 tablespoons very hot water

Sift the flour, sugar, baking powder, soda, and salt into a bowl. Add raisins, then buttermilk and mix until blended. The dough will be very sticky. Turn out onto a floured surface and knead 10 times. Shape into an 8 inch round loaf. Place on a greased cookie sheet. Cut a cross on top with a sharp knife. Bake in a 375 degree oven for 45 minutes. Remove from oven. Dissolve the 2 tablespoons of sugar in the 2 tablespoons of very hot water to make a glaze. Brush the glaze over the loaf and return it to the oven for 15 more minutes. Remove from the oven and immediately cover with a towel while the loaf cools. This will ensure a chewy crust.

Irish Apple Cake

Food historian and cookbook author Theodora Fitzgibbon once said, "All Irish people have a very sweet tooth," and if you grew up in an Irish household you know this to be true. In the earliest times, the sweet was a simple concoction of fruit and honey: later cooks found that fruit and berries were equally delicious baked in pies, puddings, and cakes. Legendary Irish cook Myrtle Allen of Ballymaloe House, County Cork, says, "Homemade apple cakes are the most popular sweet in Ireland," and apples in general are the basis of many traditional and contemporary Irish desserts.

4 tablespoons butter
1 cup granulated sugar
1 egg, beaten
4 Granny Smith apples, cored, peeled, and diced
1/4 cup chopped walnuts
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup all-purpose flour
Whipped cream or vanilla ice cream for serving


Preheat the oven to 350°F. Generously grease an 8-inch square cake pan. In a large bowl, cream the butter and sugar together until light and fluffy. Add the egg, apples, nuts, and vanilla and stir well. Sift in the dry ingredients and mix well. Pour the batter into the prepared pan and bake until the cake is lightly browned and a skewer inserted into the center comes out clean, about 45 minutes. Let cool in the pan for 5 minutes, then unmold and serve warm or at room temperature with whipped cream or vanilla ice cream.

Serves 10 to 12.
From a friend Sandy

Monday, March 06, 2006

Kim’s Pumpkin Muffins

So very good! I like to make them in the mini muffin pan and bake about 12-15 minutes, you'll notice when they are done.


Kim’s Pumpkin Muffins

1½ cups flour
½ tsp salt
1 cup sugar
1 tsp baking soda
½ cup oil
2 eggs
1 cup pumpkin
½ tsp nutmeg
½ tsp cinnamon
½ tsp allspice

Preheat oven to 350 degrees. Sift together dry ingredients. In separate bowl, beat eggs, then add oil, pumpkin and spices. Mix together with dry ingredients. Spoon into greased muffin tins. If you fill them halfway, bake for 20 minutes and you’ll get 16 muffins. If you fill each muffin tin full, you’ll get only 12 muffins and will need to bake them for 25 minutes. If you want to make this as a bread, lightly grease a loaf pan and bake for 55 minutes or until a wooden pick inserted in center comes out clean.

Friday, March 03, 2006

ZESTY GRILLED TUNA

ZESTY GRILLED TUNA (can be charcoal grilled, gas grilled or broiled)


1/4 cup lime juice
2 Tbsp. olive oil
1 Tbsp. soy sauce
1 garlic clove, minced
1 tsp. prepared white horseradish
1 tsp. prepared Dijon-style mustard
1/4 tsp. salt (optional)
1/4 tsp. black pepper
6 (5-ounce) tuna steaks

Heat charcoal grill until coals form white ash OR preheat gas grill to medium OR preheat broiler.

In small bowl, whisk together lime juice, oil, soy sauce, garlic, horseradish, mustard, salt & pepper. Transfer 1/2 cup of mixture to a small bowl and reserve. Marinate tuna steaks in remaining mixture for 10 minutes. Place tuna steaks on grill or in a broiler pan; grill or broil until steaks are browned & cooked to taste, 4 -5 minutes per side. Drizzle steaks with reserved dressing mixture. Serve immediately.

Ten-minute Crusted Fish

Ten-minute Crusted Fish

4 fish filets (about 6 oz. each)
1/3 cup light Mayo
1 Tbs. fresh lemon juice
1 clove garlic, minced
1 tsp. dried dill weed
1/4 tsp. salt
1/4 tsp. coarse black pepper

Preheat broiler. Coat broiler pan or rimmed baking sheet with nonstick cooking spray. Place fish on pan. In small bowl, combine the remaining ingredients; mix well. Spread evenly over the top of fish, then broil for 10 minutes or until fish flakes easily with a fork and topping is golden.

Bowties with Sausage Cream Sauce

Very easy dish to make and it tastes fantastic!

Bowties with Sausage Cream Sauce


1 package Bowtie pasta
2 tablespoons olive oil
1 pound sweet or hot (your choice) Italian sausage, casings removed and crumbled
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, minced
1/2 cup diced onion
1 (28 ounce) can Italian-style plum tomatoes,
drained and coarsely chopped
1 1/2 cups heavy cream (I've also used half & half)
1/2 teaspoon salt
3 tablespoons minced fresh basil

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain and set aside. Heat oil in a large, skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, cook until onion is tender. Add tomatoes, half & half, and salt. Simmer until sauce thickens, about 10 minutes. Stir cooked pasta into sauce, and heat through. Sprinkle with basil and serve.