Recipes

4



package of active dry yeast
lukewarm water
salt
to 4 cups all purpose flour
white sugar
olive oil

Prep2 h Cook 20 min. Thoroughly mix 3 1/2 cups flour, sugar and salt together in a medium bowl. Dissolve the yeast in the lukewarm water, let proof, about 10 minutes. Add the yeast to the flour mixture, stir and add in olive oil, adding in flour as needed to form a nice ball of dough. Place the dough ball on a lightly floured surface and knead 8-10 minutes. Placed dough in a medium lightly oiled bowl, cover with dish towel and let rise in a warm place until double in size. Punch dough down and knead again about 5 minutes. Allow to rise again for 20 minutes. Press dough out with hands or roll out to about 1/4 inch thickness. Bake at least at 425? on lowest rack. A stone pan will keep your crust from burning on the bottom and even cooking. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. Prep2 h Cook 20 min. Thoroughly mix 3 1/2 cups flour, sugar and salt together in a medium bowl. Dissolve the yeast in the lukewarm water, let proof, about 10 minutes. Add the yeast to the flour mixture, stir and add in olive oil, adding in flour as needed to form a nice ball of dough. Place the dough ball on a lightly floured surface and knead 8-10 minutes. Placed dough in a medium lightly oiled bowl, cover with dish towel and let rise in a warm place until double in size. Punch dough down and knead again about 5 minutes. Allow to rise again for 20 minutes. Press dough out with hands or roll out to about 1/4 inch thickness. Bake at least at 425? on lowest rack. A stone pan will keep your crust from burning on the bottom and even cooking. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time.

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4 Servings
Chicken Wings


chicken wings
cayenne pepper
crushed red pepper flakes
salt
louisiana hot sauce
margarine

1 Fill a large pot half way with water and then add the first 4 ingredients. 2 Bring water mixture and wings to a boil and then boil for 15 minutes. 3 Transfer wings to an oven safe container coated with cooking spray. Bake wings on and quot;Broil and quot; (high) for 15 minutes on each side.(For crispier wings, cook longer on each side, maybe 20 minutes per side). 4 While waiting for wings, combine the Hot Sauce and Margarine in a microwave safe container and cook in microwave for 2 minutes or until melted. (You can cook the sauce longer for a thicker sauce). 5 When wings are done, shake 'em up with the sauce and enjoy!

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12 Servings
Potatoes American
collxnrm, collsxssalads, collsxtailgate

small Yukon gold potatoes
eggs
Kosher salt
sliced scallions
drained capers
mayonnaise
Dijon mustard
finely chopped dill pickles with 1/4 cup juice
small red onion
chopped fresh flat-leaf parsley
dill
lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil

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4 Servings
Lentils
collsxonepot

butter oil
yellow onion
carrots
celery
dry white wine
uncooked lentils
Yukon potatoes
chicken broth (plan to add a few more cups as need
leaf
fresh parsley
fresh thyme
half and half
packed fresh baby spinach
salt and pepper to taste (be generous with salt)
olive oil and red wine vinegar

Heat the bacon grease (that's what I used) over medium heat. Add the onions, carrots, and celery. Saute for 10 minutes until the vegetables are nice and roasty and fragrant. Add the wine slowly - it should give a little sizzle and get all the browned bits off the bottom.Add the lentils, potatoes, and broth. Tie the bay leaf, parsley, and thyme together and toss in the pot (the reason for tying is so you can easily remove them at the end - I actually wrapped mine up in a stalk of celery so it would be contained a bit better). Simmer for 30-45 minutes, stirring occasionally, adding more broth as necessary so the lentils are just barely covered in liquid. When the lentils and potatoes are soft, gently mash the potatoes against the side of the pot with the back of the wooden spoon to make the mixture creamy.Remove the tied herbs; add the half and half and spinach. Stir to incorporate. Season with salt and pepper (season, taste, adjust, repeat). Serve each serving with a drizzle of good olive oil and a splash of red wine vinegar, per Jamie Oliver's (and my) recommendation.

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6



thighs with skin and bone in
seasoning salt
olive oil
chopped
garlic
butter
red pepper flakes
sun dried tomatoes
heavy cream
orzo
chicken broth
Parmesan cheese
salt and pepper
basil

Heat the olive oil in a large skillet over medium high heat. Season the chicken thighs with seasoning salt on both sides. Place the chicken thighs in the skillet and fry on both sides until no longer pink inside, about 5 min per side, but each cooktop is different so you'll have to watch it.Remove the chicken from the skillet and set aside. Dump the leftover oil from the skillet but do not scrape the brown bits, leave those for the sauce.Add 2 tbsp of butter and melt over medium heat. Add the chopped onion, garlic, sun dried tomatoes and cook for about 5 minutes, just until the onion is soft and translucent.Add the orzo, heavy cream, chicken broth and Parmesan cheese to the skillet and stir everything together. Bring to a boil, taste for seasoning and adjust with salt and pepper as necessary.Add the chicken back to the skillet, reduce heat to low and simmer for 15 minutes or until the orzo is cooked and most of the sauce has been evaporated or absorbed by the orzo.Remove from heat and sprinkle with fresh basil.

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8 Servings
Potato American
collxfall

Baking potatoes
Olive oil
Broccoli Florets
Onion
Garlic
cheddar cheese
Sour cream
Milk
Salt
Black pepper

Preheat oven to 375°F. Rub potatoes with 1 Tbsp. oil; pierce with a knife. Bake until tender, 1 hour and 30 minutes. Steam broccoli until tender, 5 minutes. Drain; rinse. Pat dry and roughly chop. In a skillet over low heat, warm 1 Tbsp. oil. Sauté onion until soft, 10 minutes. Add garlic; cook 2 minutes. Remove from heat. Let potatoes rest until cool enough to handle. Set oven to 350°F. Cut top 1/4 inch off potato. Scoop out flesh. Mash potato flesh. Mix with remaining ingredients. Fill potato shells with mixture; bake 30 minutes.

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4
American
Casseroles, Potatoes, Cream, Bean, Cheese, Onion, Green beans, Ground beef, Milk, Mushrooms

Tater tots
Lean ground beef
Onion
French Style green beans
Cheese
Cream of mushroom soup
milk

From: "mchlsn and at;pacbell.net" and lt;mchlsn and at;pacbell.net and gt; Brown hamburger and onion together, until tender. Layer hamburger in bottom of 11 x 13 inch pan. Add green beans. Cover beans with grated cheese. Mix together mushroom soup and milk and pour over top. Top with the frozen Tater Tots. Bake 30 to 45 minutes in a 425 degrees oven or until Tater Tots are brown. Posted to recipelu-digest by jeryder and at;juno.com on Mar 10, 1998

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60
Cookies American
Cookies, Snacks, Desserts, Egg, Butter, Orange, Milk

Sugar
Baking Powder
Salt
Baking soda
Nutmeg
Butter or margarine
milk
Orange zest
Egg
Whole wheat flour

Mix all ingredients except the flour. Add flour and shape by hand into 1 inch balls. Roll balls in a sugar-cinnamon mixture (2 Tbsp sugar and 1/2 tsp Cinn). Bake on ungreased cookie sheet for 8 to 10 minutes at 375 degrees. If a flatter cookie is desired, flatten a bit with a glass before baking. From the Kitchen of: Gary and Margie Hartford, Eugene, OR (1:152/19)

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4



olive oil
onion, finely
garlic clove
curry powder
ground turmeric
pinch ground ginger
pinch cayenne pepper (optional)
bunch kale stems removed and leaves coarsely
potatoes, peeled and thinly sliced
salt and ground black pepper
melted butter
shredded Cheddar cheese

Prep20 m Cook50 m Ready In1 h 10 m Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish. Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes. Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes. Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes. You might also like Cheesy Potato Casserole See how to make super-simple cheesy potato casserole. Oven-Roasted Potatoes See how to make easy oven-roasted potatoes. Potato and Parsnip Gratin A rich gratin with potatoes, parsnips, and Parmesan cheese. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. Prep20 m Cook50 m Ready In1 h 10 m Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 2-quart casserole dish. Heat olive oil in skillet over medium heat; cook and stir onion and garlic until onion is softened, about 5 minutes. Add curry powder, turmeric, ginger, and cayenne pepper; stir to coat. Add kale; cover and simmer, stirring occasionally, until kale is tender and wilted, 5 to 10 minutes. Cover the bottom of the prepared casserole dish with a layer of potato slices; top with a layer of kale mixture. Season with salt and black pepper. Continue layering with remaining potatoes and kale mixture, ending with a potato layer. Pour melted butter over top layer of potatoes. Bake in the preheated oven until potatoes are tender and slightly browned around the edges, about 35 minutes. Sprinkle with Cheddar cheese and cook until cheese is melted, 3 to 5 minutes. You might also like Cheesy Potato Casserole See how to make super-simple cheesy potato casserole. Oven-Roasted Potatoes See how to make easy oven-roasted potatoes. Potato and Parsnip Gratin A rich gratin with potatoes, parsnips, and Parmesan cheese. Get the magazine Get a full year for just $7.99! Cook 5-star weekday dinners every time. You might also like Cheesy Potato Casserole See how to make super-simple cheesy potato casserole. Oven-Roasted Potatoes See how to make easy oven-roasted potatoes. Potato and Parsnip Gratin A rich gratin with potatoes, parsnips, and Parmesan cheese. You might also like

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10 Servings
Chocolate
Brunch, Desserts, Easy, Strawberries, Confection, Chocolate, Fruits, Dips, Candies, Advance, Quick, Kid Friendly, American, collxvd, collsxpicsweets

Strawberries
Milk chocolate


Wash the strawberries well, but do not remove stems. Spread the berries on towels or absorbent paper in a single layer, and allow to air dry until all water has evaporated (chocolate will not adhere properly if the berries are damp). Melt 1/2 pound chocolate in a double boiler deep enough to cover strawberries. Holding the berries by the stem, hand dip each one 3/4 of the way up to the top. Place on waxed paper and allow to harden or refrigerate until hard. Keep refrigerated until ready to serve.

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6 Servings
Cauliflower American
collxgf, collxcveg, collxtgveg, collxQEsides, collxpatpotluck, collxquick, FDQuickColl, Roast, Quick, American, butter, Salt, Lemon juice, olive oil, garlic, cauliflower, easy, Vegetables, Side Dish, Cauliflower, rBXMhLMVQnmk, collxeaster, collsxpassovercollxfdquick

cauliflower
garlic
extra-virgin olive oil
lemon juice
Coarse salt and freshly ground black pepper
butter

Preheat oven to 400 degrees F. Toss cauliflower with oil, lemon juice, garlic, salt and pepper in a large bowl. Spread cauliflower evenly in a single layer on a large rimmed baking sheet. Roast in hot oven until softened and lightly browned, about 20 to 25 minutes, stirring occasionally to ensure even roasting. Test with a fork for desired doneness. Melt butter in a small skillet over medium heat; cook about 3 minutes or until lightly browned. Combine cauliflower and browned butter in a bowl, and gently toss to coat. Serve warm. Makes 4 to 6 servings. Note: Amounts of garlic, olive oil and butter will depend on size of cauliflower head and taste.

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8 Servings
Fish American
collxgf, collxgrill, Seafood, Butter, Olive oil, Parsley, Salmon, Steak, Lemon, Grill, American, Fish, collsxgrillm, collxseafood, collsxgf, collsxnrm, collsxrsf

Salmon steaks
olive oil
Butter
Lemon juice
Chopped parsley
rosemary, dried
Marjoram
Salt
Coarsely ground pepper

Brush fish lightly with oil. In bowl combine remaining ingredients. Place salmon on well-oiled, hinged grill. Baste salmon with lemon butter mixture and cook 5 minutes, then turn and continue cooking 5 minutes. Baste with lemon butter several times during cooking.

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4 Servings
Cauliflower American
collsxmakeover, collsxoceanmist

Cauliflower Florets
Fresh garlic, peeled
Low sodium chicken broth
Kosher Salt
Heavy cream
Unsalted butter

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Puree mixture with cream and butter in a processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork.

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For the Crust:
sleeves graham crackers
white sugar
butter
For the Cheesecake:
(12 ounce) can evaporated milk (or substitute 4 ou
box of lemon jello
Knox unflavored gelatin
(8 ounce) package of cream cheese
lemons, zested
lemon juice
white sugar
vanilla
Lemon slice quarter or lemon zest curls for garnis

Pour the canned evaporated milk (or substitute listed in ingredient list) into a small bowl (glass or stainless steel) - and place it in the freezer until the milk starts to freeze to the edges of the bowl (for me this is about 30-45 minutes). While this is freezing - In a small mixing bowl mix lemon jello packet with the envelope of Knox unflavored gelatin until combined - then add one cup of very hot water and stir until dissolved. Place the lemon jello mixture into the fridge and chill until it’s sticky on top (it should stick to your finger if you touch the top - if it’s still runny it’s not ready) but don’t let it firm up too much. This usually takes about the same amount of time as the freezing the milk.While you’re waiting for the milk and jello to be ready, start on the crust. In a gallon size zip top bag place 1 ½ sleeves of graham crackers and zip closed. Roll with a rolling pin until the crackers are crushed as evenly as possible (or blend in a blender until you have crumbs). Pour the crumbs into a mixing bowl and add the sugar. Stir until combined. Add melted butter and stir until evenly combined. Press the crumb mixture into a 9 x 13 glass or metal pan using your hand or the bottom of a glass cup until the mixture is firmly packed downMix the cream cheese, lemon zest, lemon juice, sugar and vanilla until smooth with a hand mixer (or in a blender). In a clean bowl with clean beaters - whip the frosty milk until fluffy (it won’t be quite as fluffy as cream - but it gets very frothy). Add the chilled and sticky lemon jello mixture to the cream cheese mixture and beat/blend til smooth. In a large bowl fold in the whipped milk into the cream cheese/jello mixture until combined and pour over the graham cracker crust. Smooth evenly across the crust. Chill covered for at least 2 hours, preferable 4+. Serve chilled. Cut into squares and serve. Garnish with lemon slice quarters or a lemon zest curl if desired.

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6 servings



dry pasta
butter
garlic
flour
chicken broth
half and half
salt
pepper
cayenne pepper
red pepper flakes
Parmesan cheese
mozzarella cheese
chopped fresh parsley
fully cooked smoked sausage

Cook pasta according to package directions until just al dente; drain.While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.Whisk in chicken broth until smooth, then stir in half and half.Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.Preheat broiler. Pour the pasta mixture into a lightly greased, 9x13 inch baking dish. Top with remaining mozzarella cheese.Broil for 2-3 minutes, or until cheese is bubbly and golden.

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6 to 8



coconut milk
coconut juice
condensed milk
young coconut
gulaman
ice cubes
(.70 ounce) green agar-agar
young coconut juice
sugar
3 drops pandan extract

In a large pitcher, combine coconut milk, coconut juice and condensed milk. Stir until well-blended. Add young coconut strips and gulaman cubes. Chill for about 1 to 2 hours. Serve in glasses over ice.For the GulamanIn a pot, soak agar agar in coconut juice for about 30 to 40 minutes. Bring to a boil over medium heat and cook, stirring regularly, until agar agar melts.Add sugar and stir to dissolve. Continue to cook for about 10 to 15 minutes or until agar agar is completely melted. Add pandan extract and stir to combine.Remove from heat. Pour into a flat dish and allow to cool in the refrigerator for about 30 minutes or until agar agar is set and hardened. Cut into and frac12;-inch cubes.

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15 1/2-ounce can chickpeas (garbanzo beans)
chopped fresh basil
chopped fresh Italian parsley
fresh lemon juice
extra-virgin olive oil
garlic clove
(packed) freshly grated Parmesan cheese
Coarse kosher salt

Preparation Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.

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4 Servings
Salmon American


Salmon filets
Extra Virgin Olive Oil
Orange Juice
Sea Salt
Onion Powder
Paprika
Black Pepper
Allspice
Cayenne Pepper

Orange Juice
Lime Juice
Red Onion
Jalapeno Pepper
Cilantro
Avocado
Orange

Mix the Olive Oil and Orange Juice in a large bowl Soak each Salmon filet in this mixture Mix the spices together in a bowl Sprinkle the spices over the Salmon filets Stir together all ingredients listed for Salsa in a large bowl (Refrigerate until the Salmon is cooked) Lightly coat a Frying pan with some Olive Oil Cook the Salmon for about 4 minutes each side Spoon Salsa mixture over the top of the Salmon filets

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2 servings



tilapia fillets (6 ounces each)
butter
steak seasoning
dried parsley flakes
dried thyme
paprika
onion powder
salt
pepper
Dash garlic powder

Directions Place fillets in a greased 11-in. x 7-in. baking dish. Drizzle with butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets. Cover and bake at 425degrees for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork. Yield: 2 servings. Originally published as Seasoned Tilapia Fillets in Simple and Delicious May/June 2009, p24 Print Add to Recipe Box Email a Friend

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4 servings



bone-in country-style pork ribs
Kosher salt and freshly ground black pepper
vegetable oil
carrot,
stalk celery
onion,
cloves garlic
tomato paste
apple cider vinegar
crushed red pepper flakes
bay leaves
chicken stock
Creamy Polenta
chopped fresh parsley
Vegetable cooking spray
half-and-half
milk
butter
coarse polenta
Kosher salt
grated Parmesan
Freshly ground black pepper

Directions Watch how to make this recipe. Preheat the oven to 350 degrees F.Pat the ribs dry and sprinkle with salt and pepper. Heat 2 tablespoons of the oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon of oil to the Dutch oven and reduce the heat to medium. Add the carrots, celery, onions and some salt and pepper and cook until soft, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, to remove the raw flavor, about 3 minutes. Deglaze the pan with the vinegar, and then add the red pepper flakes and bay leaves.Add the ribs back to the pan and add enough stock to reach halfway up the sides of the ribs. Bring the pan to a simmer, cover and place in the oven. Braise until the meat is tender, about 1 1/2 hours. During the last half hour, uncover to allow the liquid to reduce and the pork to brown.Serve the ribs with Creamy Polenta, spooning the sauce on top, and garnishing with parsley. Creamy Polenta: Spray the insert of a slow cooker with cooking spray (for easier clean up) and preheat on high.In a medium saucepan, add 1 cup of the half-and-half, the milk, 1 tablespoon of the butter and the polenta. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter, the remaining 1/3 cup half-and-half and the Parmesan. Salt and pepper conservatively since the polenta will be served with a robustly salted dish. Recipes courtesy Melissa d'Arabian CATEGORIES: Pork Dinner Ribs View All

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