Theresa shares her recipe round robin.
Direct any questions to the "poster of the recipe"
{1} Lemon Garlic Artichoke Soup, submitted by Theresa in Bardstown, Kentucky, careese-forever@hotmail.com
facebook: http://www.facebook.com/#!/profile.php?id=578064083
1 Tbsp butter
1 can (13.75 oz) of artichoke hearts drained
1/4 or less cup chopped celery
1/4 or less cup chopped or canned carrots
1 Tbsp minced garlic
1 1/2 cups of chicken stock (less if you want it a little thicker)
1 medium sized lemon (half juiced, the other half left alone)
1/2 cup whole milk
salt and pepper to taste
(optional) cayenne pepper to taste
In a saucepan, melt butter over medium heat.
Add minced garlic, celery, and carrots; cook until soft.
Add chicken stock, artichoke hearts, salt and pepper to the pan.
Lower the heat and let the loveliness simmer for about 10 minutes.
Use an immersion blender, (or transfer to a blender) and puree until smooth.
Add in the lemon juice from the half of the lemon, squeeze the other lemon
slightly and just drop it into the pan. Let this come to a boil, and then simmer
for about 5-10 minutes.
Add in milk and let it heat through. Top with cayenne pepper.
Serves: 2
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Sweet Potato Casserole with Marshmallow Topping, submitted by Theresa, careese-forever@hotmail.com
5 sweet potatoes, sliced
1/4 cup reduced fat margarine
1/2 cup packed brown sugar
3 tablespoons orange juice
1 pinch ground cinnamon
1 (10.5 ounce) package miniature marshmallows
Preheat oven to 350 degrees F (175 degrees C).
Place sweet potatoes in a large saucepan with enough water to cover.
Bring to a boil, and cook until tender, about 15 minutes.
Remove from heat, drain, and mash.
Place mashed sweet potatoes in large bowl, and use an electric mixer to
blend with the margarine, brown sugar, orange juice, and cinnamon.
Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
Bake for 25 to 30 minutes in the preheated oven, or until heated through,
and marshmallows are puffed and golden brown.
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Orange Chicken, submitted by Theresa, careese-forever@hotmail.com
Serves 8
3 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3/4 cup low-sodium chicken stock
3/4 cup freshly squeezed orange juice
1 1/2 teaspoons finely grated zest
6 tablespoons distilled white vinegar
1/4 cup soy sauce
1/2 cup packed dark brown sugar
1 tablespoon minced garlic
1 tablespoon freshly grated ginger
1/4 teaspoon cayenne pepper
3 tablespoons cornstarch
3 tablespoons cold water
Scallions for garnish
In a large saucepan combine the chicken stock, orange juice, orange zest,
vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper.
Bring to boil, whisking to dissolve sugar; reduce heat to low until you're
ready to thicken the sauce (have cornstarch and water nearby and ready
to combine into a "slurry" when needed).
Meanwhile, in a large skillet, sauté chicken pieces in a little canola oil until
nicely browned and cooked through (do this in several batches if necessary).
Remove chicken to a platter; reserve.
To finish the sauce, bring mixture back up to a boil.
Make a slurry by mixing 3 tablespoons cornstarch with 3 tablespoons water;
add slurry to boiling sauce and whisk until thick and glossy, about 1-2 minutes;
remove from heat. Combine cooked chicken and sauce and serve over rice.
Garnish with Scallions.
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Spicy Roasted Brussels Sprouts, submitted by Theresa, careese-forever@hotmail.com
Makes 4 to 6 side-dish servings
Start to Finish: 50 minutes
Ingredients
11/2 pounds Brussels sprouts
1/2 cup extra-virgin olive oil
1/4 cup rice-wine vinegar
1/4 cup honey
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 400°F. Trim the base away from the Brussels sprouts and discard.
Cut the sprouts in half.
In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine.
Add the Brussels sprouts and toss until they are fully coated.
Season with salt and pepper to taste.
Spread the Brussels sprouts on a baking sheet, cut sides down.
Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.
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{2} Double Decker Tater Tot Tacos with Queso Sauce?, submitted by John in New York
Serves 4
1 28-oz. bag Ore-Ida Extra Crispy Tater Tots
2 hard and soft taco shell boxes (I used Mission, which had 6 soft and 6 hard)
1 16-oz. can pinto beans, drained and rinsed
1 16-oz. can black beans, drained and rinsed
1 packet taco seasoning
1 cup water
toppings of choice: shredded lettuce, salsa, black olives, shredded
cheddar cheese, taco sauce
For the Queso :
3 Tbsp. butter
2 tsp. minced garlic
3 Tbsp. all-purpose flour
4 cups heavy cream
12 oz. pepper jack cheese, shredded
4 oz. sharp cheddar cheese, shredded
1/2 tsp. salt
Preheat oven to 425º F.
Spray a 9×13 inch pan with nonstick spray.
Spread tater tots out in an even layer and bake until golden brown and
crisp, about 30 minutes.
Meanwhile, bring a large skillet to medium heat.
Add both beans, water, and taco seasoning.
Stir until evenly mixed and let simmer for 10 minutes, stirring occasionally.
Turn heat down to low and let thicken.
Make the queso :
Melt butter in a medium saucepan.
Add garlic and whisk in flour until free of lumps.
Whisk in cream until well-combined.
Cover and simmer until thickened, stirring occasionally, about 10 minutes.
Do not boil.
Whisk in cheeses and salt until cheese is completely melted.
Spread a few spoonfuls of queso on a soft taco shell.
Stick a hard shell on top and wrap the soft shell around it, using the
queso like glue.
Stuff shells with bean mixture, tater tots, and whatever toppings you like.
Drizzle with more queso.
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{3} Broccoli with Mustard Sauce for Four, submitted by Claudette in CA
4 cups fresh or frozen broccoli florets
1/2 cup water
1/2 teaspoon salt, divided
1 tablespoon butter
1 tablespoon King Arthur Unbleached All-Purpose Flour
1/2 cup plus 2 tablespoons milk
1-1/2 teaspoons prepared mustard
1/4 teaspoon dill weed
In a large saucepan, bring the broccoli, water and 1/4 teaspoon salt to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until broccoli is crisp-tender.
In a small saucepan, melt butter. Stir in flour until smooth.
Gradually stir in milk. bring to a boil; cook and stir for 2 minutes or until thickened.
Stir in the mustard, dill and remaining salt.
Drain broccoli; drizzle with the mustard sauce.
Yield: 4 servings
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{4} Molten Chocolate-Nutella Pudding Cakes, submitted by Pam in Kentucky
Yield: Serves 6
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
4 ounces semisweet chocolate, finely chopped
8 tablespoons (1 stick) unsalted butter, cut into pieces
4 large eggs
1 teaspoon vanilla extract
1 cup sugar
1/4 teaspoon salt
6 tablespoons Nutella
Preheat oven to 350ºF. Mist 6 6-oz. ramekins with cooking spray.
Place a roasting pan in oven; pour in 1/2 inch of hot water.
In a bowl, whisk flour, cocoa and baking powder.
Combine chocolate and butter in a microwave-safe bowl; cook on high,
stirring once or twice, until almost melted, 1 to 2 minutes.
Whisk until smooth.
In a bowl, with an electric mixer on medium-high speed, beat eggs, vanilla,
sugar and salt until pale yellow, about 5 minutes.
Beat in melted chocolate mixture. Stir in flour mixture.
Spoon half of batter into ramekins.
Drop 1 Tbsp. of Nutella into center of each. Cover with remaining batter.
Transfer ramekins to roasting pan.
Bake until cakes have risen and are cracked on top, about 30 minutes.
Let cool for 5 minutes. Serve warm.
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{5} Betty's Rich and Creamy Broccoli Bake, submitted by Sally in Idaho, grandmasal@gmail.com
8 servings as a light dinner entree
10 to 12 servings as a side-dish casserole
3 to 4 cups chopped broccoli, lightly steamed to just tender and set aside
2 Tbsp. olive oil
1 medium onion, chopped
1 clove garlic, mashed and minced
8 eggs
1 cup heavy cream (also known as Whipping Cream)
1 cup shredded gruyere cheese (or cheese of choice)
Salt and pepper to taste
In a sauté pan, in heated olive oil, sauté onion and garlic just until soft;
set aside to cool slightly.
Meanwhile beat eggs, along with the cream, in a large bowl.
Fold in the cooked broccoli, the onion mixture, and the shredded cheese.
Season lightly with salt and pepper.
Transfer to a buttered 9 x 13 -inch baking dish and bake at 375 degrees for
45 to 50 minutes, or until center is set.
TIP: You can vary the flavor of this dish with any cheese you like, depending on
your mood. Sometimes I use Cheddar and other times Swiss. The gruyere cheese
lends a creamy flavor that was the favorite of my Grandmother, Betty.
My friend Sara uses a hot pepper Monterey Jack, to give this basic recipe a South
of the Border taste!
This dish makes a lovely light entree, served with a nice salad of mixed greens or fresh
fruit for a summer dinner. If you wish, you can add a cup of diced cooked ham or turkey
before baking the casserole; or, at end of cooking, sprinkle crumbled crisp-cooked bacon
on the top, along with a drizzle of melted butter and a sprinkling of Parmesan cheese.
Pop under the broiler or back in the oven for an
extra minute or two just to brown the top.
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{6} Cheese Soufflé, submitted by Laurel in Australia, tomee@ozemail.com.au
60g butter
60g plain flour (all purpose flour)
6 eggs, separated
1/2 liter of milk
200g good quality gruyere cheese, grated
Nutmeg, black pepper, pinch of salt
Preheat oven to 200 degrees Celsius. Butter a large soufflé dish.
To make the roux, melt butter in a heavy bottom saucepan over low heat
and add flour, stirring with a wooden spoon until the mixture foams.
Add cold milk in small amounts and stir with a wooden spoon or a whisk
until the mixture is homogenous and thickens. Add cheese and season with
salt, pepper and nutmeg to taste. Remove pan from heat and stir in egg
yolks. In a glass bowl, beat egg whites with a pinch of salt until stiff
peaks form - firm but not dry. With a large metal spoon gently add a small
amount of eggwhite to the cheese mixture.
Pour remaining cheese mixture into eggwhites and mix gently.
Pour into buttered soufflé dish and flatten top with the back of a spoon.
Bake on the centre shelf for 10 mins.
Turn oven down to 180oC and continue to cook for another 25 to 30 minutes
until well risen and golden brown. Serve immediately.
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{7} Bocca Di Dama, (Lips of the Lady), submitted by Diane in Bucks County, PA, dsg49@aol.com
From "Food & Wine" Fall 2014
5 eggs, separate yolks from whites
1 cup sugar
2 Tbsp oil
2 tsp almond extract
Zest from 1 big lemon skin
3 cups fine-ground white almonds
1/4 cup sugar
3 Tbsp white flour
Preheat oven to 350 degrees F. and grease a round cake pan.
Mix egg yolks in a mixer or food processor at high speed,
slowly adding cup of sugar while mixing.
Reduce speed and add oil and zest.
Add almond extract and ground almonds.
In a clean bowl, whip egg whites and add 1/4 cup sugar while mixing.
Fold the mixed egg-yolk mixture into whipped egg whites.
Fold the mixture into the flour.
Pour batter into baking pan an d bake for 15 minutes.
Cover with aluminum foil, reduce heat by 10 degrees F.,
and bake for an additional 35 minutes.
Remove and let cool. Ice the cake and decorate with seasonal fruit
and nuts.
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{8} Homemade Pumpkin Pie Spice Mix, submitted by Hilda in Ezel, KY, hpalfrey@mrtc.com
4 PARTS ground cinnamon
2 PARTS ground ginger
1 PART ground allspice
1 PART ground nutmeg
1 PART ground cloves
Mix throughly together [ I sift mine 3 times] and store in
air tight container or plastic bag
I do mine by measuring cup ounces
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{9} Cheesy Chicken Casserole, submitted by Micki in Toledo, Ohio, schmitkin@buckeye-express.com
3 to 4 cooked chicken breasts, chopped
16 oz. Pkg. Wide egg noodles, cooked
2-10-3/4 oz. Can cream of chicken soup
8 oz. Pkg. Shredded cheddar cheese
8 oz. Pkg. Shredded mozzarella cheese
24 oz. Container sour cream
1 sleeve round buttery crackers, crushed
1/4 c. Margarine, melted
2 T. Poppy seed
Combine chicken, noodles, soup, cheeses and sour cream in a large bowl.
Pour into a lightly greased 13x9" baking pan. Mix together cracker crumbs
and margarine; sprinkle over top. Sprinkle poppy seed over cracker crumbs.
Bake, uncovered at 350 degrees for 25 to 30 minutes until crackers are crispy
and golden and cheese is melted.
Serves 8 to 10.
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{10} Cream Chicken, submitted by Lin in Piney Woods of East Texas, apollo@consolidated.net
2 c cooked cubed chicken
1 c drained English peas
salt and pepper
1/2 c finely chopped onion
2 T pimento
1 -101/2 oz cream of celery or chicken or mushroom soup
Combine all ingredients except ;soup. Let stand in fridge about an hour.
Pour undiluted soup in large sauce pan.
Add chicken mixture, blend together cover and heat, serve piping hot on top of toast.
Makes 6 servings.
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{11} Cocktail Meatballs with Grape Jelly Sauce, submitted by SunDance in Sterling, VA, sundnz@comcast.net
12 oz. grape Jelly
2 bottles of chili sauce
2 T. Lemon juice
Heat grape jelly until melted and smooth.
Add chili sauce and lemon juice.
Heat through and add frozen meatballs.
Heat through and simmer for at least one hour.
Make sure all meatballs get covered and simmer in sauce.
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{12} Gift Pecan Logs, submitted by Nance Ward in Highgate, Vermont
3 c. powdered sugar
1 7-oz. jar marshmallow cream
1 tsp. vanilla
14 oz. caramels
3 Tbsp. water
1 1/2 chopped Pecans
In a bowl, mix powdered sugar, cream and vanilla.
Knead until smooth (mix will be dry)
Shape into six 4 1/2 by 1 1/4 inch logs. Chill overnight.
In the top of double boiler over boiling water,
Cook and stir caramels and 3 Tbsp. water until
smooth. Dip logs into caramel, roll in pecans. Chill 2
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{13} Blanche's Mini Cherry Muffins, submitted by Freddie in San Antonio, Texas, freddiebjohnson@prodigy.net
1/4 cup butter -- room temp, + more for greasing pan
1/2 cup brown sugar
1/2 cup granulated sugar
2 egg yolks -- well beaten
1 cup all-purpose flour
1/4 t. baking powder
10 jars maraschino cherries -- drained, juices reserved
2 egg white -- stiffly beaten
1/2 cup pecans -- chopped
powdered sugar -- for dusting board
Preheat oven to 400. Grease the cups of muffin tin and set aside.
Cream the butter and sugars together. Add beaten egg yolks, flour,
baking powder and 3 T. cherry juice, blending well. Fold in the egg whites.
Springle 1/4 t. of chopped pecans in the bottom of each muffin cup.
Spoon in 2 t. of batter, then place half a cherry in the center of the batter.
Sprinkle a few pieces of pecans pieces on top of each muffin.
Bake for 10 minutes, then remove from the tins and dust with powdered
sugar while hot so the sugar melts in.
*NOTE: I made these Christmas Day, 2014. I must have been too generous
with the chopped pecans because I used about 1 cup. This batter is very stiff but It
didn't take much time for the beaten egg whites to blend in and make it moister.
It took more than 10 minutes for them to be done, but I don't know how much
longer since I set the timer for another 5 and then forget to start it.
I think it might have been about 5 though.
One review said that the baker had a hard time getting them out of the pan.
I was ready for that but they came out fine with a table knife.
I just put it down one side all the way to the bottom and gently pried up a little.
They came out just fine.
This is a real keeper; I love the recipe.
Source: "Trish's Kitchen"
Yield: "24 muffins"
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{14} Green Chile-Chicken Casserole, submitted by Mary in Michigan, vanilla953@chartermi.net
Just about every New Mexican home has a favorite version of this
chicken casserole recipe. This one features the convenience of canned
cream of chicken soup, and you can make it a day ahead.
Cooking Light NOVEMBER 2003
Yield: 12 servings (serving size: about 3/4 cup)
1 1/3 cups fat-free, less-sodium chicken broth
1 cup canned chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
1 garlic clove, minced
Cooking spray
24 (6-inch) corn tortillas
4 cups shredded cooked chicken breast (about 1 pound)
2 cups (8 ounces) finely shredded sharp cheddar cheese
Preheat oven to 350°.
Combine the first 9 ingredients in a large saucepan, stirring with a whisk.
Bring to a boil, stirring constantly. Remove from heat.
Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray.
Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup
cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese.
Bake at 350° for 30 minutes or until bubbly.
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{15} Graham Cracker Chocolate Toffee, submitted by Pat, pplummer@carolina.rr.com
1 package graham crackers
1 3/4 sticks butter
1/2 cup sugar
1 cup chopped pecans
1 12 oz. package semi-sweet morsels
Line cookie sheet with foil.
Place graham crackers on cookie sheet. Sprinkle with nuts.
Combine butter and sugar, bring to a boil and cook, stirring for 2 minutes.
Pour over crackers.
Bake in a 350° oven for 8 minutes.
Sprinkle with chocolate morsels and spread over crackers.
Let cool and break into pieces.
Store in freezer or refrigerator.
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{16} Della's Stuffed Cabbage Rolls, submitted by Muriel, Muriel@wenells.us
Recipe By: Constantinescu Spetler's
Serving Size: 5
Ingredients:
2 green cabbages
to taste kosher salt
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
1 large onion1, minced
2 teaspoons thyme leaves, fresh, minced, fresh
1 pound ground beef
1 pound ground pork
2 tablespoons long grain rice, we used barley
to taste black pepper, freshly ground
4 cups chicken broth
28 ounce can whole peeled tomatoes, undrained
1 pound sauerkraut, we used 2 lb undrained
6 slices bacon, thick cut
2 bay leaves, dried
sour cream, for serving
Directions:
Bring a large pot of salted water to a boil. Add the cabbage and cook until outer layers of leaves are softened, about 5 minutes. Transfer cabbage to a baking sheet and peel off two layers of leaves. Return cabbage to pot and repeat until you have 20 softened leaves; set softened leaves aside and reserve remaining cabbage for another use.
Heat oil in a 12" skillet over medium heat. Add garlic, onion, and theme and cook, stirring, until soft, about 6 minutes. Transfer onion mixture to a bowl, add beef, pork, and rice (barley). Season with salt and pepper and stir to combine. Working with one cabbage leaf at a time, put 1 heaping T of the meat filling and set stuffed cabbage rolls aside.
Heat oven to 350 (they called for 375). Combine brother and tomatoes in a 4 quart saucepan. Bring to a boil and set aside. Put half the sauerkraut and 3 slices of bacon into the bottom of a 4 quart baking dish. Arrange 10 of the stuffed cabbage rolls and the bay leaves over the sauerkraut and bacon; pour half of the tomato mixture over the top. Season with salt and pepper, cover with aluminum foil, and bake until the stuffed cabbage is cooked through and flavors melt, about 2 hours. Transfer baking dish to a cooling rack and serve cabbage rolls with sour cream.
I made half of this and it made 2 layers in my pan. More than we could eat.
We added garlic powder and onion powder to the meat mixture too.
Not hard - a tidge putsy, but not bad.
Really delicious. A keeper. MMMM Rik does not like sauerkraut and he liked this. So not strong at all. I adore sauerkraut.
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{17} Apple pie in an Apple, submitted by Vicki in Sarasota,
This is one recipe you're going to want to save for special events, when you'd like to impress the guests or make the event more unique. We say this not because this recipe is especially hard to do, but because it gives a sophisticated and original impression!
This recipe is for 4 people, so multiply the amounts according to the amount of people you need to prepare for.
Ingredients:
5-6 Granny Smith green apples
A teaspoon of cinnamon
1/4 cup sugar
1 Tablespoon of brown sugar
Pie strips - Can be bought pre-made
Alternatively, here is a recipe for making pie dough:
Ingredients:
1/3 cup sugar
150 grams of cold butter, cut into cubes
1 and 2/3 cups of flour
A pinch of salt
One egg yolk
Half a tablespoon of cold water
To make the dough:
Process the flour, sugar, butter cubes and the pinch of salt in a food processor until you get little dough crumbs. Then you scramble the yolk with the water and gradually add it to the dough crumbs while the food processor keeps going, until big chunks of dough are created.
Make the dough into one lump and flatten it to a flat circle shape. Wrap the circle and put in the fridge for 30 minutes.
The base:
First, take 4 apples and cut their tops off. Remove their contents carefully, without harming the peel. You can use a knife and spoon for this.
* Keep the content of the apples, you're going to need them later.
The fill:
If you couldn't get the apple content in same-size chunks, use more apples, peel them and cut them to little cubes. Mix the apples cubes with sugar and cinnamon in a bow. The amounts of sugar and cinnamon can be changed according to personal taste.
Now fill the empty apples with this mixture you've prepared.
Baking:
Create 6 cm (about 2.5 inches) strips from the pie dough and cover the apple from above with criss-crossing strips.
Pour water into a oven tray, just enough to cover the bottom with a thin layer. Put the apples inside and cover with tin foil.Put this in a pre-heated oven in a temperature of 190 C (370 F). Bake for about 20-25 minutes.
Then, remove the tin foil and continue baking for another 20 minutes, until the pie dough becomes gets a deep brownish color.
Tip: Serve with a ball of vanilla ice-cream and a decoration of some mint leaves.
found online from BABA 11/7/14
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