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Pepperoni Pasta Bake

Pepperoni Pasta Bake

Ingredients
3 cups uncooked wagon wheel or spiral pasta
1 can (4 ounces) mushroom stems and pieces, undrained
1 package (3-1/2 ounces) sliced pepperoni, quartered
3/4 cup chopped green pepper
1 medium onion, chopped
1 jar (14 ounces) spaghetti sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup (4 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese

Directions
Preheat oven to 350°. Cook pasta according to package directions; drain and place in a large bowl. Add mushrooms, pepperoni, green pepper and onion. Stir in spaghetti sauce, tomato sauce, tomato paste and cheddar cheese.

Transfer to a greased 3-qt. baking dish. Cover and bake 50 minutes. Uncover; sprinkle with mozzarella cheese. Bake 10 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Pepperoni Pasta Bake

Chicken Cheese Strata

Chicken Cheese Strata

Ingredients
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 tablespoons butter, divided
3 cups frozen broccoli florets, thawed
1/2 teaspoon onion salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 cups cubed French bread
2 eggs
3/4 cup 2% milk
2/3 cup condensed cream of onion soup, undiluted
1 cup (4 ounces) shredded Colby-Monterey Jack cheese

Directions
Preheat oven to 400°. In a 10-in. ovenproof skillet, saute chicken in 2 tablespoons butter until no longer pink. Add broccoli, onion salt, thyme, rosemary and pepper; heat through. Remove from skillet and keep warm.

In same skillet, toast bread cubes in remaining butter until lightly browned. In a small bowl, combine eggs, milk and soup; pour over bread cubes. Stir in chicken mixture. Sprinkle with cheese.

Bake, uncovered, 15-20 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 8 servings.

Recipe found here: Chicken Cheese Strata

Miso Curry

Miso Curry

6 cups low-sodium or unsalted, all-natural chicken stock
¼ cup red miso
2 tablespoons yellow miso
2 tablespoons sugar
1 pound beef (any cut, such as stew meat or sirloin), cut into 1-inch cubes
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon butter
1 medium Spanish onion, peeled and sliced
2 cloves garlic, peeled and coarsely chopped
1 medium carrot, peeled and cut into 1-inch pieces
6 ounces daikon, peeled and cut into 1-inch pieces
4 ounces burdock root, peeled and cut into 1-inch pieces
5 tablespoons mild or hot curry powder
2 tablespoons all-purpose flour
1 cup red wine
Steamed white rice, for serving

Directions
1. Make stock-miso mixture: Add stock, misos and sugar to a blender. Pulse until smooth, about 1 minute. Set aside.

2. Season beef with salt and ½ teaspoon pepper. Heat oil and butter in a large saucepan over high heat. Once butter is melted, add beef and cook, stirring constantly, until meat is browned on all sides, 1-2 minutes. Add onions and garlic and cook, stirring constantly, until onions are translucent, 2-4 minutes. Add carrots and daikon and cook, stirring constantly, 1 minute. Add burdock root and cook, stirring constantly, 30 seconds. Add 3 tablespoons curry powder and cook, stirring constantly, 30 seconds. Add flour and cook, stirring constantly, 30 seconds. Add wine and cook, stirring constantly, 30 seconds.

3. Add stock-miso mixture to pan, stirring to combine. Bring liquid to a boil, then reduce heat and let simmer until liquid reduces by about half, about 45 minutes. Add remaining curry powder and pepper, stir to combine and simmer until curry thickens from a soupy to a more stew-like consistency, 15 minutes more.

4. Serve curry with rice.

Total Time: 2 hours Serves: 4

Recipe found here: Miso Curry

Bruschetta-Topped Chicken & Spaghetti

Bruschetta-Topped Chicken & Spaghetti

Ingredients
8 ounces uncooked whole wheat spaghetti
4 boneless skinless chicken breast halves (5 ounces each)
1/2 teaspoon pepper
1 cup prepared bruschetta topping
1/3 cup shredded Italian cheese blend
2 tablespoons grated Parmesan cheese

Directions
Preheat broiler. Cook spaghetti according to package directions; drain. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle with pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat 5-6 minutes on each side or until no longer pink.

Transfer to an 8-in.-square baking pan. Spoon bruschetta topping over chicken; sprinkle with cheeses. Broil 3-4 in. from heat 5-6 minutes or until cheese is golden brown. Serve with spaghetti. Yield: 4 servings.

Recipe found here: Bruschetta-Topped Chicken & Spaghetti

Old-Country Sauerbraten

Old-Country Sauerbraten

Ingredients
2 bay leaves
4 whole cloves
4 cups water
4 cups white vinegar
4 medium onions, sliced
4 garlic cloves, minced
2 teaspoons salt
1 teaspoon pepper
1 beef sirloin tip roast (3 to 4 pounds)
3 tablespoons butter
1/4 cup sugar
2 tablespoons molasses
1 to 2 tablespoons cornstarch
2 tablespoons cold water
5 to 6 gingersnap cookies, crushed
Hot cooked spaetzle (recipe below

Directions
Place bay leaves and cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. In a large saucepan, combine the water, vinegar, onions, garlic, salt and pepper. Add spice bag. Bring to a boil. Remove from the heat; cool completely.

Place the roast in a 2-gal. resealable plastic bag. Add half of the marinade. Seal bag and turn to coat; refrigerate for 3 days, turning once each day. Cover and refrigerate remaining marinade.

Remove meat from marinade; discard marinade, onions and spice bag. In a Dutch oven, brown roast in butter on all sides. Sprinkle with sugar. Add reserved marinade. Bring to a boil. Stir in molasses. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat is tender.

Remove roast to a cutting board. Cut into thin slices; set aside. Skim fat from cooking juices. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into juices. Add gingersnaps. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to gravy; heat through. Serve with spaetzle. Yield: 10 servings.

Recipe found here: Old-Country Sauerbraten

Spaetzle

Ingredients
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Dash white pepper
2 eggs, lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter
Grated Parmesan cheese, optional

Directions
In a bowl, combine flour, salt, nutmeg and pepper. Add eggs and milk; stir to mix well (batter will be thick). In a Dutch oven or large kettle, bring chicken broth to a boil. Drop batter by 1/2 teaspoonfuls into boiling liquid. Boil until spaetzle rise to the surface; remove to ice water. Drain well. In a skillet, heat spaetzle in butter until lightly browned. Serve with schnitzel and gravy or with Parmesan cheese. Yield: 2 servings.

Recipe found here: Spaetzle

Cheese Broccoli Soup

Cheese Broccoli Soup

Ingredients
2 cups sliced fresh carrots
2 cups broccoli florets
1 cup sliced celery
1-1/2 cups chopped onion
1/2 cup butter
3/4 cup all-purpose flour
1 can (10-1/2 ounces) condensed chicken broth, undiluted
4 cups whole milk
1/2 pound process cheese (Velveeta), cubed

Directions
In a large saucepan, bring 2 quarts water to a boil. Add carrots, broccoli and celery; cover and boil for 5 minutes. Drain and set aside.

In the same saucepan, saute onion in butter. Add flour and stir to make smooth paste. Gradually add chicken broth and milk. Cook until mixture thickens, about 8-10 minutes. Add vegetables; heat until tender. Add cheese; heat until cheese is melted.

Yield: 6-8 servings (2 quarts).

Recipe found here: Cheese Broccoli Soup

German Potato Dumplings

German Potato Dumplings

Ingredients
3 pounds medium potatoes (about 10), peeled and quartered
1 cup all-purpose flour
3 eggs, lightly beaten
2/3 cup dry bread crumbs
1 teaspoon salt
1/2 teaspoon ground nutmeg
12 cups water

BROWNED BUTTER SAUCE:
1/2 cup butter, cubed
1 tablespoon chopped onion
1/4 cup dry bread crumbs

Directions
Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; transfer to a large bowl.

Mash potatoes. Stir in flour, eggs, bread crumbs, salt and nutmeg. Shape into sixteen (2-in.) balls.

In a Dutch oven, bring 12 cups water to a boil. Carefully add dumplings. Reduce heat; simmer, uncovered, 7-9 minutes or until a toothpick inserted in center of dumplings comes out clean.

Meanwhile, in a small heavy saucepan, heat butter and onion over medium heat. Heat 5-7 minutes or until butter is golden brown, stirring constantly. Remove from heat; stir in bread crumbs. Serve with dumplings. Yield: 8 servings.

Recipe found here: German Potato Dumplings

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