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Posts Tagged ‘Recipe of the Day’

basil-tomato-soup-with-orzo

Basil Tomato Soup with Orzo

Ingredients
1 large onion, chopped
1/4 cup butter, cubed
2 garlic cloves, minced
3 cans (28 ounces each) crushed tomatoes
1 carton (32 ounces) chicken broth
1 cup loosely packed basil leaves, chopped
1 tablespoon sugar
1/2 teaspoon pepper
1-1/4 cups uncooked orzo pasta
1 cup heavy whipping cream
1/2 cup grated Romano cheese

Directions
In a Dutch oven, saute onion in butter for 3 minutes. Add garlic; cook 1-2 minutes longer or until onion is tender. Stir in the tomatoes, broth, basil, sugar and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Meanwhile, cook the orzo according to package directions; drain. Add orzo and cream to soup; heat through (do not boil). Sprinkle servings with cheese. Yield: 16 servings (4-1/2 quarts).

Recipe found here: Basil Tomato Soup with Orzo

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scalloped-potatoes-with-ham

Scalloped Potatoes with Ham

Ingredients
6 tablespoons butter, divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups 2% milk
6 cups thinly sliced peeled potatoes
1-1/2 cups chopped fully cooked ham
1 small onion, grated

Directions
In a large saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers.

Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Yield: 4 servings.

Recipe found here: Scalloped Potatoes with Ham

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sweet-sour-pork-wraps

Sweet & Sour Pork Wraps

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 medium onion, chopped
1 cup water
1 cup sweet-and-sour sauce
1/4 cup sherry or chicken broth
1/4 cup reduced-sodium soy sauce
1 envelope onion soup mix
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
16 flour tortillas (6 inches), warmed
4 cups shredded cabbage
1/4 cup minced fresh cilantro

Directions
Place roast and onion in a 6-qt. slow cooker. In a small bowl, whisk water, sweet-and-sour sauce, sherry, soy sauce, soup mix, ginger and garlic until blended; pour over pork. Cook, covered, on low 6-8 hours or until meat is tender.

When cool enough to handle, shred pork with two forks. To serve, spoon about 1/3 cup pork mixture onto the center of each tortilla. Top with 1/4 cup cabbage; sprinkle with cilantro. Fold bottom of tortilla over filling; fold both sides to close. Yield: 8 servings (2 wraps each).

Recipe found here: Sweet & Sour Pork Wraps

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almond-ring-coffee-cake

Almond Ring Coffee Cake

Ingredients
3-1/2 to 3-3/4 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 teaspoon salt
1 egg

FILLING:
1/4 cup butter, softened
1/2 cup sugar
1/2 teaspoon almond extract

GLAZE:
2 to 3 tablespoons milk
1 teaspoon almond extract
1-3/4 cups confectioners’ sugar
Sliced almonds, toasted, optional

Directions
In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.

Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.

Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.

In a small bowl, combine milk and almond extract; whisk in confectioners’ sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.

Recipe found here: Almond Ring Coffee Cake

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gumdrop-cereal-bars

Gumdrop Cereal Bars

Ingredients
5 cups Corn Pops cereal
1 cup gumdrops
4 cups miniature marshmallows
1/4 cup butter, cubed
1 teaspoon vanilla extract

Directions
Place cereal and gumdrops in a large bowl; set aside. In a microwave-safe bowl, place marshmallows and butter. Microwave, uncovered for 45 seconds to 1-1/2 minutes or until melted; stir until smooth. Stir in vanilla.

Pour over cereal mixture; toss to coat. Spread into a greased 9-in. square pan. Cool on a wire rack. Cut with a buttered knife. Yield: 16 bars.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.

Recipe found here: Gumdrop Cereal Bars

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chicken-with-wine-sauce

Chicken with Wine Sauce

Ingredients
4 boneless skinless chicken breast halves (5 ounces each)
1 egg
1 tablespoon water
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 pound sliced fresh mushrooms
2/3 cup plum wine

Directions
Flatten chicken to 1/4-in. thickness. In a shallow bowl, whisk egg and water. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in egg mixture, then coat with flour mixture.

In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until juices run clear. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Serve with chicken. Yield: 4 servings.

Recipe found here: Chicken with Wine Sauce

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chicken-marsala-with-gorgonzola

Chicken Marsala with Gorgonzola

Ingredients
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon plus 1/8 teaspoon salt, divided
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1/2 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 cup marsala wine
2/3 cup heavy whipping cream
1/2 cup crumbled Gorgonzola cheese, divided
2 tablespoons minced fresh parsley

Directions
Sprinkle chicken with 1/4 teaspoon salt and pepper. In a large skillet, cook chicken in 2 tablespoons oil over medium heat 6-8 minutes on each side or until a thermometer reads 165°. Remove and keep warm.

In same skillet, saute mushrooms in remaining oil until tender. Add garlic; cook 1 minute.

Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by a third. Stir in cream and remaining salt. Return to a boil; cook until slightly thickened.

Return chicken to pan; add 1/3 cup cheese. Cook until cheese is melted. Sprinkle with remaining cheese; garnish with parsley. Yield: 4 servings.

Recipe found here: Chicken Marsala with Gorgonzola

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