2008 KWQC-TV6 Recipes
This page was updated December 29, 2008 at 12:42

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APPETIZERS/BEVERAGES
  08/26/2008    ASIAN PEANUT DIP 
  12/02/2008    BAKED BRIE & RASPBERRY SAUCE - FOOD GURU 
  02/01/2008    BBQ SLIDERS- STEPHANIE GODKE 
  05/06/2008    CACTUS BLOSSOM 
  12/19/2008    CHAMPAGNE COCKTAIL 
  10/29/2008    CHOCOLATE MARTINI 
  02/19/2008    CITRUS BUBBLY DRINK 
  06/17/2008    COWBOY CAVIAR - STACY MITCHELL 
  12/23/2008    CRAB DILL DIP 
  09/05/2008    FOOTBALL WINGS 
  12/23/2008    FRESH FRUIT SALSA WITH CINNAMON CHIPS 
  09/05/2008    FRESH SALSA 
  01/11/2008    GINGER MANGO BELLINI - STEPHANIE GODKE 
  05/26/2008    GINGER PEACH PUNCH- STEPHANIE GODKE 
  06/03/2008    GOAT CHEESE BRUSCHETTA - FOOD GURU 
  09/05/2008    GRILLED PROVOLETTA - FOOD GURU 
  07/22/2008    GUACAMOLE - FOOD GURU 
  03/14/2008    GUACAMOLE- MONIKA SUDAKOV- CHESTNUT STREET INN 
  12/23/2008    HOT PIZZA DIP 
  08/11/2008    INSALATA CAPRESE- PANERA BREAD 
  09/10/2008    ITALIAN  SAUSAGE STUFFED MUSHROOMS - FOOD GURU 
  09/05/2008    ITALIAN SLIDERS 
  12/19/2008    KIDDIE HOLIDAY COCKTAIL 
  02/19/2008    LEMON GINGER TEA- STEPHANIE GODKE 
  04/23/2008    MINT JULEP 
  12/23/2008    NON-ALCOHOLIC POMEGRANTE & BLUEBERRY MIMOSA 
  02/01/2008    PECAN STUFFED BACON WRAPPED PRUNES- STEPHANIE GODKE 
  12/19/2008    PEPPERMINT CANDY MARTINI 
  12/11/2008    POMEGRANATE GIMLET 
  10/29/2008    PUMPKIN PECAN SMOOTHIE 
  11/20/2008    PUMPKIN PIE MARTINI 
  03/14/2008    SAFFRON SCALLOPS 
  03/20/2008    SEAFOOD TARTS- STEPHANIE GODKE 
  07/16/2008    SEVICHE SCALLOPS 
  11/20/2008    SHRIMP IN RED CURRY COCONUT SAUCE 
  09/08/2008    SMOKED SALMON DIP - FOOD GURU 
  12/19/2008    SPICED HOT APPLE CIDER 
  07/16/2008    WATERMELON COOLER 
BREADS
  10/02/2008    CHOCOLATE CHIP PUMPKIN BREAD 
  11/06/2008    HONEY'S MOLASSES BREAD - FOOD GURU 
  08/11/2008    TOMATO PORTER BREAD 
DESSERTS
  11/24/2008       PATE BRISSEE & VANILLA CUSTARD SAUCE - FOOD GURU 
  09/26/2008    APPLE BROWN BETTY 
  12/29/2008    BANANA EGG ROLLS - FOOD GURU 
  03/21/2008    BERRY TART- STEPHANIE GODKE 
  08/04/2008    BEST ZUCCHINI CAKE - MIKE WOODS 
  05/29/2008    BLACK BEAN BROWNIES-STACY MITCHELL 
  12/04/2008    CARAMEL BARS 
  12/09/2008    CHOCOLATE CEREAL MOUNDS 
  02/01/2008    CHOCOLATE COOKIE CRUNCH BARS- STEPHANIE GODKE 
  09/15/2008    CHOLESTEROL-BUSTING OATMEAL COOKIES 
  12/17/2008    CREPE SUZETTE - FOOD GURU 
  10/17/2008    CUPCAKE DAY RECIPES 
  01/11/2008    DRIED FRUIT SCONES - STEPHANIE GODKE 
  01/30/2008    FLOURLESS CHOCOLATE TORTE - CHESTNUT INN 
  06/10/2008    FRESH BERRY SAUCE - FOOD GURU 
  08/26/2008    FRESH FRUIT KABOBS WITH HONEY CINNAMON GLAZE 
  02/19/2008    FRESH FRUIT WITH AN ORANGE GLAZE- STEPHANIE GODKE 
  02/19/2008    GOOEY CINNAMON CAKE- STEPHANIE GODKE 
  06/26/2008    HOMEMADE ICE CREAM AND FABULOUS TOPPINGS - STEPHANIE GODKE 
  05/08/2008    MACHINE SHED STRAWBERRY RHUBARB PIE 
  05/09/2008    MOTHER'S DAY DESSERTS 
  06/17/2008    NAVY BEAN CUPCAKES 
  07/01/2008    PEACH COBBLER - FOOD GURU 
  02/07/2008    PEACH CRUMBLE- HYVEE DIETITIAN STACY MITCHELL 
  11/24/2008    PILGRIM PIE 
  03/20/2008    POUND CAKE WITH CITRUS GLAZE- STEPHANIE GODKE 
  01/08/2008    PUMPKIN CHEESECAKE BARS  - STEVE HALL 
  10/16/2008    PUMPKIN PEANUT BUTTER DIP 
  11/26/2008    PUMPKIN PIE CRUNCH 
  05/22/2008    RASPBERRIES IN CREAM - FOOD GURU 
  01/11/2008    REALLY GOOD GOOEY ROLLS - STEPHANIE GODKE 
  05/27/2008    RHUBARB PEACH CRISP 
  05/27/2008    RHUBARB PUDDING CAKE 
  05/26/2008    SCONES- STEPHANIE GODKE 
  09/05/2008    SNICKERS BROWNIE PIE 
  05/29/2008    SPICE (FLAX) CAKE-STACY MITCHELL 
  10/03/2008    SUN-DRIED CHERRY APPLE SAUCE - FOOD GURU 
  04/23/2008    TRIPLE STRAWBERRY YOGURT CREME 
  10/22/2008    TURTLE PUMPKIN PIE 
  12/29/2008    WHITE CHOCOLATE RASPBERRY TRUFFLE - FOOD GURU 
ENTREES
  09/24/2008     SHRIMP SCAMPI - FOOD GURU 
  05/07/2008    40 CLOVE GARLIC CHICKEN 
  10/03/2008    APPLE ALMOND STUFFED PORK CHOPS - FOOD GURU 
  09/26/2008    APPLE PECAN PORK CHOPS 
  08/26/2008    ASIAN TURKEY BURGERS 
  03/18/2008    ASIAN VEGGIE SAUTE-QUAD CITY PERSONAL CHEF SERVICE 
  02/01/2008    BALSAMIC GLAZED WINGS 
  10/13/2008    BANG BANG CHICKEN - FOOD GURU 
  02/20/2008    BARBEQUE NEW ORLEANS SHRIMP- JEFF GRUNDER 
  03/27/2008    BARNDANCE RED PORK TENDERLOIN- JEFF GRUNDER 
  05/08/2008    BEEF TIPS WITH ARTICHOKES AND MERLOT 
  02/01/2008    BEER BUTTER AND GARLICY SHRIMP- STEPHANIE GODKE 
  09/22/2008    BEFF CARPACCIO - FOOD GURU 
  08/07/2008    BEIJING OLYMPIC PARTY  RECIPES- STEPHANIE GODKE 
  08/08/2008    BEIJING OLYMPIC PARTY RECIPES - STEPHANIE GODKE 
  06/05/2008    BIG ISLAND BURGERS - FOOD GURU 
  08/15/2008    BLUEGILL PARMESAN 
  09/15/2008    BROWN SUGAR SALMON - FOOD GURU 
  01/09/2008    CABERNET BEEF TENDERLOIN - MIKE REEH 
  02/29/2008    CANADIAN COD-JEFF GRUNDER-IOWA MACHINE SHED 
  10/27/2008    CARIBBEAN PORK - FOOD GURU 
  05/26/2008    CHEESE BLINTZ CASSEROLE- STEPHANIE GODKE 
  07/29/2008    CHICKEN BREASTS WITH PLUM SALSA - DAMEST JERNELYS 
  03/27/2008    CHICKEN BRUSHCETTA- JEFF GRUNDER 
  10/20/2008    CHICKEN FAJITAS - FOOD GURU 
  08/21/2008    CHICKEN LISHA 
  10/29/2008    CHICKEN PENNE PASTA - FOOD GURU 
  10/07/2008    CHICKEN PORTOFINO - FOOD GURU 
  09/24/2008    CHICKEN POT PIE - FOOD GURU 
  09/18/2008    CHICKEN QUESADILLA - FOOD GURU 
  06/24/2008    CITRUS MARINATED CHICKEN - JEFF GRUNDER 
  10/20/2008    CLAIRE'S POT ROAST - FOOD GURU 
  11/06/2008    CRAB CAKES - FOOD GURU 
  12/16/2008    CREPE BASICS - FOOD GURU 
  09/17/2008    DELMONICO RIBEYE-MIKE REEH 
  11/17/2008    DOUBLE STUFFED TURKEY - FOOD GURU 
  11/25/2008    EXTREME TURKEY TRAINING AND MAKE-OVERS-STEPHANIE GODKE 
  07/01/2008    FIREY BEER GRILLED CHICKEN 
  08/29/2008    FONDUE STEAK 
  02/26/2008    FOOD GURU MAC & CHEESE 
  11/20/2008    FOOD GURU'S FIVE SPICE DUCK BREAST 
  05/26/2008    FRENCH TOAST BAKE- STEPHANIE GODKE 
  03/20/2008    FRESH PASTA CARBONARA- STEPHANIE GODKE 
  05/21/2008    FRIED MORELS (FARM GIRL MORELS) - FOOD GURU 
  10/03/2008    GAUCHO STYLE CHICKEN THIGHS - FOOD GURU 
  11/07/2008    HERB CRUSTED SALMON WITH SUN DRIED TOMOATO SAUCE 
  11/12/2008    HOMESTYLE CHICKEN & NOODLES 
  04/23/2008    HOT BROWN SANDWICH 
  08/28/2008    HUNTER STYLE CHICKEN & PASTA 
  03/26/2008    ISLAND JAMBALAYA- MIKE REEH 
  12/18/2008    JOE'S PASTA OF LOVE! 
  05/20/2008    KAZU BURGER - FOOD GURU 
  12/02/2008    LOBSTER BISQUE 
  12/29/2008    LOBSTER FRIED LOBSTER - FOOD GURU 
  05/29/2008    MAC & CHEESE- STACY MITCHELL 
  11/20/2008    MAHOGANY RIBS 
  10/13/2008    MAHOGANY RIBS - FOOD GURU 
  03/13/2008    MAPLE BBQ OSSO BUCO- JEFF GRUNDER 
  12/12/2008    MARGARITA WHITE FISH FILLETS 
  09/04/2008    MARINATED AN GRILLED 'ANCHO' BEEF'  SKEWWER'S 
  04/29/2008    MAYTAG BLEU TENDERLOIN TOWER- WOODFIRE GRILL 
  05/01/2008    MINI BURGER BUFFET 
  05/21/2008    MOREL PO-BOY - FOOD GURU 
  05/21/2008    MORELS AND ASPARAGUS IN PASTA - FOOD GURU 
  04/10/2008    MUSHROOM STUFFED PORK TENDERLOIN WITH A MARSALA PORTABELLA MUSHROOM CREAM SAUCE 
  08/11/2008    NEW ENGLAND CLAM BOIL - FOOD GURU 
  11/19/2008    OLD FASHIONED POT ROAST 
  07/22/2008    OPEN FACED PORK TENDERLOIN - FOOD GURU 
  11/05/2008    PAN FRIED PORK CHOPS WITH GRAVY 
  02/20/2008    PAN FRIED WALLEYE WITH A WHITE WINE CAPER SAUCE- JEFF GRUNDER 
  11/06/2008    PANKO CRUSTED SEABASS - FOOD GURU 
  01/23/2008    PASTA CARBONARA W/SHRIMP & ARTICHOKE - MIKE REEH 
  03/12/2008    PENNE WITH SPRING VEGETABLES- KIM KIRCHHERR 
  07/01/2008    PEPPERY  HERB-O - LIOUS  BURGERS 
  07/24/2008    PORK WRAP WITH GRILLED VEGETABLES AND CUCUMBER DILL DIP- JEFF GRUNDER 
  11/14/2008    PRETZEL CRUSTED LAKE PERCH WITH MUSTARD SAUCE 
  03/12/2008    QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE- KIM KIRCHHERR 
  09/19/2008    RAINBOW TROUT  WITH LEMON DILL BUTTER 
  10/27/2008    RATATOUILLE - FOOD GURU 
  10/16/2008    RED CURRY SEAFOOD - FOOD GURU 
  04/24/2008    ROASTED PORK LOIN WITH SWEET ONION PEACH MARMALADE- JEFF GRUNDER 
  05/29/2008    ROASTED RED PEPPER ALFREDO SAUCE 
  06/05/2008    ROOTBEER BRINED PORK TENDERLION - ERAN SALZMANN 
  03/18/2008    SAKE SOY GLAZED CHICKEN- QUAD CITIES PERSONAL CHEF SERVICE 
  04/30/2008    SALMON & SEA SCALLOPS WITH MANGO MUSTARD GLAZE 
  12/08/2008    SALMON IN SPINACH PHYLLO CRUST - FOOD GURU 
  08/22/2008    SCALLOPS MIMOSA 
  08/14/2008    SCAMPI-PASTA PAMO DORO - MIKE REEH 
  10/29/2008    SEAFOOD MORNAY 
  09/30/2008    SEARED FILET OF BEEF TENDERLOIN OVER ASIAGO AND PARMESAN POLENTA WITH SAUTÉED GR 
  08/27/2008    SEARED SCALLOP WITH AVOCADO AND NORTH AFRICAN MANGO CHUTNEY 
  12/17/2008    SESAME SEARED TUNA - FOOD GURU 
  06/25/2008    SHRIMP & VEGGIE STIR-FRY 
  09/10/2008    SHRIMP BURGER SLIDERS - FOOD GURU 
  07/18/2008    SHRIMP WITH CAPER AND FRESH SPINACH- JEFF GRUNDER 
  09/24/2008    SIAM STREET RIBS - FOOD GURU 
  06/16/2008    SKIPPER SALAD - FOOD GURU 
  04/17/2008    SMOTHERED ARTICHOKE CHICKEN- MIKE REEH 
  02/07/2008    SPAGHETTI PIZZA-HY-VEE DIETITIAN STACY MITCHELL 
  10/29/2008    SPINACH PASTA - FOOD GURU 
  12/29/2008    SPINACH QUICHE - FOOD GURU 
  11/06/2008    STEAK AU POIVRE - FOOD GURU 
  12/02/2008    STEAK DIANE - FOOD GURU 
  10/13/2008    STEAK FAJITA  PITA - FOOD GURU 
  01/30/2008    STEAKS WITH PORT AND CHERRY SAUCE - CHESTNUT INN 
  08/12/2008    STUFFED GREEN PEPPER RECIPES - MIKE WOODS 
  10/15/2008    STUFFED QUAIL WITH BOURBON CREAM SAUCE 
  01/28/2008    SUN BURNED AHI TUNA - NICK COX 
  02/27/2008    SUN SEARED SALMON WITH RICE PILAF & COOL MANGO SALSA- MIKE REEH 
  03/11/2008    SUNSHINE SNAPPER- NICK COX THUNDER BAY GRILLE 
  10/16/2008    SWEET PUMPKIN BURGERS 
  11/21/2008    TERIYAKI CAJUN SHRIMP 
  12/08/2008    THE CHAIRMAN'S STEAK - FOOD GURU 
  12/11/2008    THE FOOD GURU'S SEAFOOD LASAGNA 
  11/24/2008    TOBY TURKEY SANDWICHES - FOOD GURU 
  05/22/2008    TOP SIRLOIN STEAK WITH A MUSTARD PARMESAN BUTTER 
  08/15/2008    TUNA DUO 
  11/24/2008    TURKEY TETRAZINI - FOOD GURU 
  05/21/2008    TWISTING MORELS - FOOD GURU 
  03/12/2008    WILD RICE AND ASPARAGUS CHICKEN BREASTS- KIM KIRCHHERR 
  02/19/2008    WOW POT ROAST- STEPHANIE GODKE 
  07/28/2008    ZUCCHINI FRITTERS 
MISCELLANEOUS
  09/26/2008    ATOMIC APPLESAUCE 
  05/28/2008    BAKED POTATO SALAD - FOOD GURU 
  08/04/2008    BEETS THREE WAYS - FOOD GURU 
  11/17/2008    BIG AL'S SCALLOPED OYSTERS - FOOD GURU 
  06/05/2008    BIG ISLAND SLAW - FOOD GURU 
  07/22/2008    CANTALOUPE BLACK BEAN SALSA 
  07/07/2008    CAROB CHERRY BON BON DOG TREATS 
  07/01/2008    CHOCOLATE MILKSHAKES - FOOD GURU 
  12/29/2008    CHOCOLATE TRUFFLINI MARTINI - FOOD GURU 
  08/27/2008    COMPUND BUTTER - FOOD GURU 
  11/17/2008    CRANBERRY MARGARITAS - FOOD GURU 
  12/17/2008    CREPE BASICS - FOOD GURU 
  07/01/2008    CUCUMBER MARTINI - FOOD GURU 
  06/24/2008    DRUNKEN STRAWBERRIES - FOOD GURU 
  03/10/2008    EGGS BENEDICT WITH CRAB ON CIABATTA- PANERA BREAD 
  07/11/2008    ENERGY BAR 
  01/07/2008    FISH MARINADES -  NICK COX 
  05/28/2008    GRAPEFRUIT VINAIGRETTE DRESSING - FOOD GURU 
  08/27/2008    GRILLED VEGETABLE NAPOLEON WITH ROASTED GARLIC AIOLI, SOPRESSATA CRISP, PARMESAN 
  06/24/2008    MILK SHAKES - FOOD GURU 
  07/29/2008    NECTARINE SALSA - STELLY 
  07/22/2008    PICO DE GALLO 
  07/29/2008    PINEAPPLE SALSA - SVPORTER 
  02/22/2008    PITA CHIPS- BIAGGI'S CHEF PATRICK TRAINOR 
  11/11/2008    RED PEPPER JELLY/PEANUTTED BUTTER - FOOD GURU 
  05/27/2008    RHUBARB CHUTNEY FOR MEATS 
  02/22/2008    ROASTED RED PEPPER SPREAD- BIAGGI'S CHEF PATRICK TRAINOR 
  11/18/2008    SAUSAGE AND CORNBREAD DRESSING WITH HOMEMADE CORNBREAD 
  01/11/2008    SEAFOOD CHEESECAKE - STEPHANIE GODKE 
  11/26/2008    SHRIMP REMOULADE 
  07/29/2008    SPICY MANGO SALSA - TDAVIN 
  06/05/2008    SPINACH AND MICRO-GREEN SALAD - FOOD GURU 
  06/16/2008    STRAWBERRY DAIQUIRI - FOOD GURU 
  07/29/2008    STRAWBERRY MANGO SALSA - ALBERTSONS 
  07/11/2008    SUGAR PEANUTS 
  02/01/2008    SUPERBOWL SNACKS - STEPHANIE GODKE 
  07/15/2008    WATERMELON FIRE AND ICE SALSA 
  07/29/2008    WATERMELON SALSA - LARRY BRODAHL 
  08/11/2008    YELLOW TOMATO SAUCE - FOOD GURU 
  08/04/2008    ZUCCHINI RELISH - MIKE WOODS 
SOUPS/SALADS
  02/25/2008    AMARETTO SPINACH SALAD-THUNDER BAY SALAD RECIPE WINNER CONNIE SCHWEISS 
  07/07/2008    APPLE CABBAGE SLAW 
  02/11/2008    BLT SALAD-THUNDER BAY GRILLE-JULIE GARDNER 
  07/11/2008    BROCCOLI SLAW 
  04/23/2008    CHEESE APPLE SALAD- NIKKI STAHR 
  01/15/2008    CHILI - CINDY BRUHN 
  11/18/2008    CREAMED SPINACH 
  02/19/2008    CREAMY GARLIC SOUP-STEPHANIE GODKE 
  07/01/2008    CUCUMBER CRAB SALAD WITH SUMO DRESSING - FOOD GURU 
  08/27/2008    CUCUMBER SALAD - FOOD GURU 
  04/14/2008    FETA AND PEPPERONCINI BARLEY SALAD-HYVEE 
  01/03/2008    FIESTA SOUP - JANET MACON 
  08/11/2008    GAZPACHO 
  08/08/2008    INSALATA CAPRESE 
  01/17/2008    KIWI-STRAWBERRY SPINACH SALAD - JANET MACON 
  07/15/2008    MINTY WATERMELON SALAD 
  07/07/2008    ORANGE COLE SLAW 
  04/28/2008    PROSCIUTTO ANTIPASTO SALAD- HY-VEE 
  11/18/2008    PUMPKIN SOUP 
  08/26/2008    RAMEN NOODLE COLE SLAW 
  07/14/2008    RASPBERRY VINAIGRETTE 
  02/01/2008    REALLY GREAT COLESLAW- STEPHANIE GODKE 
  04/14/2008    ROTINI PASTA SALAD 
  02/04/2008    SAVORY SPINACH SALAD - THUNDER BAY GRILLE 
  01/14/2008    SEAFOOD SALAD - NICK COX - THUNDER BAY GRILLE 
  02/18/2008    SHRIMP SALAD WITH ITALIAN DRESSING-THUNDER BAY-CAROL BEEKS 
  06/24/2008    SKIPPER SALAD - FOOD GURU 
  07/07/2008    SOUTH OF THE BORDER COLE SLAW 
  06/17/2008    SOUTHWEST TACO TOSS -STACY MITCHELL 
  06/26/2008    SPECTACULAR SIDES/PASTA PERFECTO - STEPHANIE GODKE 
  04/03/2008    SPICY CHICKEN PEANUT PANTRY SOUP 
  03/12/2008    SPRINGTIME SPINACH SALAD- KIM KIRCHHERR, JEWEL-OSCO 
  02/07/2008    STRAWBERRY SALAD- HYVEE DIETITAN STACY MITCHELL 
  08/25/2008    SUMMER CHILI 
  08/25/2008    SUMMER CHILI 
  04/23/2008    SUPER SPINACH SALAD- NIKKI STAHR 
  10/01/2008    SWEET POTATO PUMPKIN SOUP 
  07/15/2008    TANGY WATERMELON SALAD 
  06/17/2008    THREE BEAN SALAD-STACY MITCHELL 
  04/14/2008    WHEAT BERRY BROCCOLI SALAD 
  09/26/2008    WILD RICE APPLE SALAD 
VEGETABLES
  09/09/2008    APPLE-ACORN SQUASH 
  11/11/2008    FARM GIRL POTATOES - FOOD GURU 
  08/27/2008    FRIED GREEN BEANS - FOOD GURU 
  09/09/2008    MASHED WINTER SQUASH 
  08/11/2008    PURPLE, YELLOW, & GREEN  BEAN SALAD - FOOD GURU 
  09/19/2008    SPAGHETTI SQUASH - FOOD GURU 
  02/07/2008    SWEET CARROTS-HY VEE DIETITIAN STACY MITCHELL 
  08/27/2008    ZUCCHINI FOOD GURU STYLE 

APPETIZERS/BEVERAGES

Printable Recipe
ASIAN PEANUT DIP
08/26/2008
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Asian Peanut Dip
1/2 cup natural-style peanut butter (such as Smucker's)
1/3 cup reduced-fat firm silken tofu
3 tablespoons light brown sugar
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1/2 to 3/4 teaspoon crushed red pepper
2 garlic cloves, crushed
Preparation
Place all ingredients in a blender, and process until smooth, scraping sides. Store in an airtight container in refrigerator up to 2 days.


Printable Recipe
BAKED BRIE & RASPBERRY SAUCE - FOOD GURU
12/02/2008
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Baked Brie

1 - 8 ounce wheel of brie cheese
1 sheet puff pastry dough
1 egg, whipped
1 loaf French bread, sliced
8 strawberries, sliced
½ cup raspberry dipping sauce *

Cut off the outer part of the brie rind. Scrape the top and bottom of the brie rind to remove any moldy flavor. Place the sheet of puff pastry dough on the counter and set the brie in the center. Wrap the puff dough around the brie and crimp the edges so they seal and the cheese stays inside as it melts.

Flip the pastry wrapped brie over so the smooth top is face up. Brush the top and sides with egg wash. Cut out some little fancy shapes from the leftover pastry dough. Place dough shapes on top and brush with egg wash. Place the brie on a lightly greased baking sheet.

Bake the brie in a preheated, 425-degree oven for about 15 minutes or until golden brown. Carefully remove the baked brie from the baking sheet to a serving plate. Serve with slices of French bread, strawberries and a little raspberry sauce.


*Raspberry Sauce

1 cup frozen raspberries
2 tablespoons granulated sugar
1 teaspoon almond extract

Thaw frozen raspberries and strain through a fine strainer to remove the seeds. Discard the seeds. Add granulated sugar and almond extract to the sauce and reserve at room temperature.

(you may substitute Raspberry Sauce with seedless raspberry preserves)


Prep Time: 20 minutes
Cook Time: 15
Difficulty: Easy
Servings: 4-6



Printable Recipe
BBQ SLIDERS- STEPHANIE GODKE
02/01/2008
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B-B-Q Sliders

20 precooked meatballs
Sweet Baby Ray's B-B-Q sauce
Small rich yeast rolls
We used Calvary Church Rolls

Put the meat balls into a crock pot with the B-B-Q sauce. Serve warm meatballs and the rolls with the Cole slaw.


Printable Recipe
CACTUS BLOSSOM
05/06/2008
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CACTUS BLOSSOM

3 CUPS CORNSTARCH
1 1/2 CUPS FLOUR
2 TSP GARLIC SALT
2 TSP PAPRIKA
1 TSP SALT
1 TSP PEPPER
24 OZ BEER
4-6 COLASSAL ONIONS 4" DIAMETER OR LARGER
SEASONED FLOUR, AS NEEDED
1 QUART CREAMY CHILI SAUCE


BATTER: MIX CORNSTARCH, FLOUR AND SEASONINGS UNTIL WELL BLENDED; ADD BEER AND MIX WELL.

ONION PREP: CUT ABOUT 3/4" OFF TOP OF ONION, PEEL ONION.

SEASONED FLOUR: COMBINE 2 CUPS FLOUR, 4 TSP PAPRIKA, 2 TSP GARLIC POWDER, 1/2 TSP PEPPER AND 1/4 TSP CAYENNE PEPPER. MIX WELL

CUT INTO ONION 12-16 VERTICAL WEDGES, BUT DO NOT CUT THROUGH BOTTOM (ROOT END)
REMOVE ABOUT 1" PF PETALS FROM CENTER OF ONION. DIP CUT ONION IN SEASONED FLOUR AND REMOVE EXCESS BY SHAKING; DIP IN BATTER AND REMOVE EXCESS BY GENTLY SHAKING.

BATTERING: SEPARATE PETALS TO COAT THOROUGHLYU WITH BATTER; MIX BATTER AFTER STANDING TO BLEND INGREDIENTS.

FRYING: GENTLY PLACE ONION IN FRYER BASKET AND DEEP FRY AT 375-400 DEGREES FOR 1 1/2 MINUTES; TURN OVER AND FRY 1- 1 1/2 MINUTES LONGER OR UNTIL GOLDEN BROWN.

DRAIN ON PAPER TOWELS. PLACE ONION UPRIGHT IN A SHALLOW BOWL AND REMOVE CENTER CORE WITH A CIRCULAR CUTTER OR APPLE CORER; SERVE HOT WITH SAUCE

CREAMY CHILI SAUCE: COMBINE 1 PINT EACH MAYONNAISE AND SOUR CREAM, 1/2 CUP CHILI SAUCE AND 1/2 TSP CAYENNE PEPPER. OPTIONALLY ADD 1/4 CUP HORSERADISH

Printable Recipe
CHAMPAGNE COCKTAIL
12/19/2008
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Champagne cocktail
2 parts asti champagne
1 part coconut rum
1 part Bacardi
cranberry juice float
garnish with fresh cranberries

Printable Recipe
CHOCOLATE MARTINI
10/29/2008
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Chocolate martini

2oz Uv Vanilla Vodka
2oz White Creme D Cocoa
2oz Dark Creme D cocoa
2oz Half and Half.

Garnish with chocolate syrup

Printable Recipe
CITRUS BUBBLY DRINK
02/19/2008
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Citrus Bubbly Drink


Juice of:

1 lemon
1 orange
1 grapefruit
1 ugli
1 small can of pineapple juice

Mix with Perrier Water or another sparkling water and ice.


Printable Recipe
COWBOY CAVIAR - STACY MITCHELL
06/17/2008
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Cowboy Caviar
INGREDIENTS
1 (15.5 ounce) can white beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
1/2 medium onion, chopped
1/4 green bell pepper, finely chopped
1/2 cup chopped pickled jalapeno peppers
1/2 teaspoon garlic salt
1 cup Italian salad dressing
3/4 cup chopped cilantro

DIRECTIONS
1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.


Printable Recipe
CRAB DILL DIP
12/23/2008
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Serves 16
All you need:
1 (17.7oz) container Greek yogurt
1 package Crab Smart™ Natural crab
1 packet Simply Organic Creamy Dill Seasoning
crackers, optional

All you do:
1. Mix yogurt, crab and seasoning packet together
2. Serve with crackers.
Daily nutritional values:
0% vitamin A, 0% vitamin C, 6% calcium, 0% iron
Nutrition information per serving:
20 calories, 0 g fat, 0 g saturated fat, 0g trans fat, 0mg cholesterol, 70 mg sodium, 2 g carbohydrates, 0g fiber, 1 g sugar, 2g protein.



Printable Recipe
FOOTBALL WINGS
09/05/2008
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Football Wings

2 lbs of Chicken Wings 1 cup of flour
1 T Cajun spice - for the flour 1 T garlic salt- for the flour
1 Cup of Machine Shed BBQ 1 Cup of Hot Sauce
1 T Cajun Spice 1 t red Pepper flakes

Combine flour , garlic salt, 1 T Cajun spice and bread wings- fry till done. In a large bowl whisk together the BBQ sauce, hot sauce, and pepper flakes, Cajun. Toss wings in the mixture and serve.

Printable Recipe
FRESH FRUIT SALSA WITH CINNAMON CHIPS
12/23/2008
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Serves 8. | Source: Hy-Vee Test Kitchen.
All you need:
2 kiwis, peeled and diced
1 Golden Delicious apple, peeled and diced
1 package (8 oz.) fresh raspberries
1 pint fresh strawberries, hulled and quartered
3 tbsp Hy-Vee strawberry preserves
10 (6- inch) Hy-Vee flour tortillas
1/2 c. cinnamon sugar (1/2 cup sugar + 1 tbsp. cinnamon)

All you do:
1. In a large bowl, combine kiwi, apple, raspberries, strawberries and strawberry preserves. Cover and chill for 15 minutes.
2. Preheat oven to 350 degrees.
3. Coat one side of each flour tortilla with butter spray. Cut into wedges with pizza cutter or scissors and arrange in single layer on baking sheets.
4. Sprinkle wedges with cinnamon sugar. Spray again with cooking spray.
5. Bake 8 to 12 minutes until crispy. Allow to cool, 15 minutes.
6. Serve with chilled fruit mixture.
Daily nutritional values: 2% vitamin A 70% vitamin C 8% calcium 10% iron
Nutrition information per serving: Calories: 240 Carbohydrate: 52 g Cholesterol: 0 mg Dietary Fiber: 6 g
Fat: 3 g Protein: 4 g Sodium: 190 mg Sugar: 23



Printable Recipe
FRESH SALSA
09/05/2008
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Fresh Salsa

2 cans of diced tomatoes 1 medium Onion
1 Jalapeño 3 cloves of Garlic
½ cup ground Cumin 1 Mild Pepper - diced
2-3 Diced Fresh Tomatoes 1 Bunch of Cilantro
Salt and Pepper Lime Juice- of fresh lime

Combine canned tomatoes, garlic, cumin, in blender and pulse till a salsa like consistency. Then diced mild pepper, onion, and fresh tomato, add that to the salsa. Then chop the cilantro and jalapeño pepper and add to Salsa - be careful you wimps.


Printable Recipe
GINGER MANGO BELLINI - STEPHANIE GODKE
01/11/2008
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¼ cup sliced fresh ginger
2 cups sugar
2 cups water

Boil the water and sugar with the ginger for 5 minutes then cool and strain out the ginger.

2 cups pureed mango slices [very very cold]
½ cup ginger syrup

Shake 1 part mango ginger mixture to 1 part champagne and some ice cubes. Pour into a champagne flute and serve.


Printable Recipe
GINGER PEACH PUNCH- STEPHANIE GODKE
05/26/2008
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Ginger Peach Punch

Mix one part peach nectar with 2 parts chilled ginger ale.


Printable Recipe
GOAT CHEESE BRUSCHETTA - FOOD GURU
06/03/2008
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Goat Cheese Bruschetta

1 loaf French bread, sliced diagonally
1 package goat cheese, 3-4 oz
1 small package cream cheese
fresh thyme leaves
olive oil
salt and pepper to taste

To make Goat cheese bruschetta we start with goat cheese.which is also called chevre… chevre is the French word for goat. You may use it straight or cut it slightly with some cream cheese.
If you want to cut it, allow equal parts of cream cheese and goat cheese to come to room temperature. Mix them together, set aside.

Place the bread slices on a baking sheet and
brush with olive oil.
sprinkle with salt and pepper and toast them in a 400-degree oven until they turn light brown.

Remove from the oven and cool to room temperature

Spread the goat cheese generously on the bread
sprinkle with fresh thyme leaves,
salt and pepper and a drizzle of olive oil

Bake these goat cheese or chevre bruschetta in a 400-degree oven
until they are hot all the way through. Don't brown the goat cheese because it's really delicate and we don't want to change it's texture.

Arrange on a serving platter, garnish with thyme sprigs and drizzle them with more extra virgin olive oil serve these goat cheese Bruschetta as an appetizer.

A great sauce for the goat cheese bruschetta is made by reducing (3/4 cup)balsamic vinegar and (2 tablespoon) of brown sugar until it becomes syrupy

Serve this balsamic vinegar syrup on the side so your guests can drizzle it on the bruschetta.





Printable Recipe
GRILLED PROVOLETTA - FOOD GURU
09/05/2008
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Grilled Provoletta
Slice off a one inch thick piece of provolone cheese.
Place the cheese on a plate and let it warm to room temperature. Pour olive oil over the cheese making sure to coat both sides. Sprinkle with salt, pepper, garlic and fresh oregano. Place the provolone in the fridge for 30 minutes to absorb the olive oil.
To cook:
Heat a non-stick skillet to medium-high (400 degrees). Drop the cheese onto the skillet and cook until cheese browns, about two minutes on each side. Remove from the skillet and plate.

Drizzle some of the Chimi - Churri Sauce over the cheese and serve the rest on the side. Pull some of the cheese onto a slice of bread and top it with Chimi - Churri Sauce. WOOF!

Chimi - Churri Sauce
1 cup fresh Italian parsley, loose (leaves and stems)
3 large garlic cloves
1 cup olive oil
1/4 cup malt vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon red pepper flakes

Put all ingredients in the food processor. Puree until smooth. The mixture should be bright green.
Store Chimi - Churri in an airtight container and it will keep up to seven days in the refrigerator.
This versatile sauce goes great with all types of grilled meats and scrambled eggs.



Printable Recipe
GUACAMOLE - FOOD GURU
07/22/2008
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Guacamole

Ingredients
6 ripe avocados
1/2 cup red onion, diced
1 jalapeno pepper, diced
1 teaspoon garlic, chopped
1 teaspoon hot sauce
2 tablespoons olive oil
1/2 cup fresh cilantro, chopped
1 teaspoon salt
1 teaspoon black pepper
2 limes, juiced
2 lemons, juiced
1 orange, juiced
1/2 cup of your favorite salsa

Remove the avocado meat from the skin by slicing it around the outside, twist and pop open.
Tap the seed with a knife and twist to remove.
Slice the avocado lengthwise and then turn and slice again to form small squares.
Use a spoon and scoop the perfectly diced avocado into a bowl.
Add red onion, jalapeno peppers, garlic, hot sauce, olive oil, cilantro, salt, black pepper, lime juice, lemon juice, orange juice and salsa. Stir the guacamole well and refrigerate for about an hour before serving to allow the flavors to marry.
Food Guru Tip: Serve at room temperature with fresh chips made from tortilla wraps and fried plantains.
Prep Time: 20 minutes Cook Time: N/A Difficulty: Easy Servings: 10-12


Printable Recipe
GUACAMOLE- MONIKA SUDAKOV- CHESTNUT STREET INN
03/14/2008
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Guacamole

4 ripe avocadoes

1-2 jalapenos

½ red onion, minced

2-3 garlic cloves, minced

1 Roma Tomato, seeds removed and finely chopped

Pinch Salt and Pepper

1 Lemon

1 tsp cumin

1 tsp paprika

2 Tbl cilantro, chopped

Chop the jalapeno finely. For a spicier guacamole, leave the seeds and the vein of the jalapeno in the dish. For a milder guacamole, remove the seeds and veins before mincing. Add chopped tomato, red onion and garlic. Run knife around pit of the avocado to slice it in half. Twist apart to expose pit. Strike the pit with a sharp butcher knife and remove. Score avocado meat into small chunks in the peel and remove with a tablespoon. Add to the jalapeno, onion and garlic. Season with salt, pepper, cumin and paprika. Add juice of one lemon and 2 Tbl chopped cilantro. Using a fork, lightly mash avocado and stir to combine. If you would prefer a smoother guacamole, put mixture in a food processor and puree to your liking.

Printable Recipe
HOT PIZZA DIP
12/23/2008
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Serves: 4 tablespoons, per serving
Source: Recipe created by 3-A-Day™ of Dairy
Ingredients
6 ounces light cream cheese
1/2 cup light sour cream
1 teaspoon oregano
1/2 cup pizza sauce
1 cup shredded low-moisture, part-skim Mozzarella cheese
1/4 cup diced red peppers
1/4 cup sliced green onions
1/2 cup grated Parmesan cheese
Whole wheat bread sticks or crackers

Combine cream cheese, sour cream and oregano in bowl; stir until smooth. Spread cream cheese mixture evenly into 9-inch pie plate or quiche pan. Top with pizza sauce, Mozzarella cheese, peppers and onions. Sprinkle with Parmesan cheese.

Bake at 350 degrees Fahrenheit for 10 minutes, or until cheese is melted. Serve with whole wheat breadsticks or crackers.

Nutritional Facts per serving for individual food recipe:
Calories: 110 Total Fat: 6 g Saturated Fat: 4 g Cholesterol: 20 mg Sodium: 300 mg
Calcium: 25% Daily Value Protein: 7 g (7 g dairy protein) Carbohydrates: 5 g Dietary Fiber: Less than 1 g




Printable Recipe
INSALATA CAPRESE- PANERA BREAD
08/11/2008
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10-15 Panera Bread sourdough rolls (sliced in half - horizontally)

2 tomatoes diced

10 rings of red onion chopped

1/2 cup coarsely chopped flat-leaf parsley

3 Basil leaves - sliced

2 ounces fresh Mozzarella cheese, diced

1 1/2 tablespoons Panera Bread’s Balsamic Vinaigrette



Using your thumb, press an indentation into the center of each sourdough roll slice. This well will hold the Insalata. Combine the diced tomato, chopped onion, parsley, basil, mozzarella and toss with the balsamic vinaigrette. Cover bowl and refrigerate for at least 2-4 hours to allow flavors to combine (overnight yields best flavor). Toss the mixture when ready to serve. Spoon 1-2 tablespoons of the mixture into the indentations in the sourdough roll halves. Makes 10-15 servings (two halves per serving).





Printable Recipe
ITALIAN SAUSAGE STUFFED MUSHROOMS - FOOD GURU
09/10/2008
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Italian Sausage Stuffed Mushrooms

12 large mushrooms
2 tablespoons olive oil
½ cup onion, small diced
2 teaspoons chopped garlic
1 lbs ground pork
2 teaspoons Food Guru's Steak Spice*
1 teaspoon whole fennel seed
1 teaspoon whole oregano leaves, dried
1 cup bread crumbs (3 slices bread)
½ cup parmesan cheese, grated
1/2 cup Fontina cheese, shredded
1 cup gruyere cheese
1 EGG

Making the Stuffing:
Remove and chop stems from the mushroom caps. Heat oil in a skillet on medium-high. Add onions, garlic, chopped mushroom stems, ground pork and seasonings. Cook until pork is cooked through; stir occasionally to break up the chunks of pork. Add heavy cream and bring to boil. Add breadcrumbs and parmesan cheese, stir to combine. Remove from heat and pour into a heat-proof bowl. Allow to cool to room temperature. Add egg and mix well.

To Stuff:
Place mushroom caps on a plate and cook in microwave for 90 seconds. This will allow some water to cook out of the mushrooms. Allow mushrooms to cool to room temperature.

Place mushrooms in a large pie tin, fill mushroom with 1 tablespoon of Italian sausage stuffing. Top generously with cheese and bake in a 400-degree oven until cheese melts and turns golden brown. About 15-20 minutes.



*or 2 teaspoons black pepper corns, 1 teaspoon red pepper flakes, 2 teaspoon onion powder
And 2 teaspoons garlic powder



Printable Recipe
ITALIAN SLIDERS
09/05/2008
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Italian Sliders

2 lbs of Ground Beef 2 T fresh basil and 2 T more for later
2 T Fresh Oregano ½ cup diced Onion
1 cup of Parmesan cheese 3 cup of Good marinara
3-4 cloves of Chopped Garlic ½ lb of Fresh Mozzarella

In a Large bowl combine all ingredients except the fresh Mozzarella, and 2 cup of marinara. Fire up the grill and grill till medium doneness. Place on toasted mini buns and top with a slice of fresh mozzarella and a tablespoon of marinara and fresh basil on top.


Printable Recipe
KIDDIE HOLIDAY COCKTAIL
12/19/2008
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3 parts NA sparkling juice
1 part pineapple juice
splash of grenadine
garnish with cranberries

Printable Recipe
LEMON GINGER TEA- STEPHANIE GODKE
02/19/2008
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Lemon/ginger Tea

Juice of 1 lemon
1 large slice of fresh ginger
1-2 tsp sugar
2 tsp honey
Boiling water


Printable Recipe
MINT JULEP
04/23/2008
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Mint Julep

Make simple syrup by boiling together 1-cup sugar and 1-cup water for 5 minutes, without stirring. Fill a glass jar loosely with sprigs of fresh mint (from your garden or produce department) and cover with the cooled syrup. Cap and refrigerate 12 to 24 hours. Discard mint. Make 1 julep at a time: fill a chilled julep cup or glass with finely crushed ice, pour in ½ tablespoon of the mint-flavored syrup and 2 ounces of the very best Kentucky bourbon. Frost the cup by grasping the rim with your fingertips and rapidly twisting the cup back and forth until the outside is covered with a heavy frost. Can be churned with a spoon. Garnish with a sprig of fresh mint and serve immediately.


Printable Recipe
NON-ALCOHOLIC POMEGRANTE & BLUEBERRY MIMOSA
12/23/2008
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Non-Alcoholic Pomegrante & Blueberry Mimosa

All you need:
4 cups 100%-pure pomegranate & blueberry juice
1 bottle (1 liter) sparkling water
1 cup frozen fruit (blueberries, cherries, red raspberries)
Sliced strawberry (for garnish)

All you do:
1. Pour juice and sparkling water into a pitcher and stir gently.
2. Instead of ice, add frozen fruit.
3. Garnish with sliced strawberry on the edge of a champagne flute.

Daily nutritional values: 0 vitamin A, 6% vitamin C, 0% calcium, 0 iron

Nutrition information per serving: Calories: 7, Carbohydrate: 18, Cholesterol: 0 mg, Dietary Fiber: 1 g, Fat: 0g, Protein: 0g, Saturated Fat: 0 g, Sodium: 1 mg, Sugar: 16 Trans fats: 0 g



Printable Recipe
PECAN STUFFED BACON WRAPPED PRUNES- STEPHANIE GODKE
02/01/2008
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Pecan stuffed and Bacon wrapped Prunes

Stuff a half pecan into a prune. Wrap the prune in a half a strip of bacon. Bake until the bacon is crisp.


Printable Recipe
PEPPERMINT CANDY MARTINI
12/19/2008
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peppermint candy martini
3 parts godiva dark
1 part peppermint schnapps
garnish glass with chocolate sauce
rim glass with crushed up candy canes

Printable Recipe
POMEGRANATE GIMLET
12/11/2008
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1 1/2 OZ GIN
1 OZ LIME JUICE
1 1/2 OZ POMEGRANATE
3/4 OZ SIMPLE SYRUP
4 LEAVES OF MINT
POMEGRANATE SEEDS FOR GARNISH

Printable Recipe
PUMPKIN PECAN SMOOTHIE
10/29/2008
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Uniquely Yours Pumpkin Pecan Smoothie

1- 15oz can pure pumpkin, chilled
1- 12oz can fat free evaporated milk, chilled
8oz fat free vanilla yogurt
1/4 cup splenda
1/2tsp pumpkin pie spice
1/4tsp cinnamon
1 can reddi whip
Chopped pecans
Mini chocolate chips

Combine pumpkin, evaporated milk, yogurt, splenda, pumpkin pie spice and cinnamon in blender; cover and blend until mixture is smooth. Pour into glasses; top with Reddi Whip and sprinkle with pumpkin pie spice, cinnamon, pecans and chocolate chips. Serves 6

Calories: 135, Calories from fat: 25g, Fiber: 5grams

Printable Recipe
PUMPKIN PIE MARTINI
11/20/2008
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The Mix
1- 15oz can pumpkin mix
1- 14oz can sweet condensed milk
1 tsp cinnamon
1/2 tsp nutmeg


The Martini
2 1/2 oz Pumpkin Pie Mix
1 1/2 oz Stoli Vanil
1 oz Baileys
1/2 tsp Hot Damn

7/1 cinnamon /sugar rim

Printable Recipe
SAFFRON SCALLOPS
03/14/2008
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Saffron Scallops

2 Tbl Olive Oil

1 Tbl Unsalted Butter

2 Shallots, sliced

2 garlic cloves, minced

2 Tbl parsley, chopped

Pinch Salt and Pepper

Pinch Paprika

Pinch Saffron

1 lb Bay Scallops, patted dry with a paper towel

2 oz Canadian bacon or pancetta, chopped

2 Tbl dry vermouth or dry sherry

Season the scallops with salt, pepper and paprika. Heat olive oil and butter in a medium sauté pan over medium high heat. Add Canadian bacon or pancetta and sauté until the bacon is crisp and begins to turn golden. Add shallots and sauté for a minute or until the shallots begin to caramelize, add garlic and sauté for a minute or until just fragrant. Add saffron and heat through to release some of the color. Add scallops and sear on first side for approx. 3 mins or until they turn golden. Turn over. Add vermouth or sherry and continue cooking an additional 2-3 mins or until the scallops have just cooked through and some of the liquid has evaporated. Add parsley at the very last minute and serve hot.





Printable Recipe
SEAFOOD TARTS- STEPHANIE GODKE
03/20/2008
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Seafood tarts

1 carton chive cream cheese
1 can lump crab meat
1 cup tiny salad shrimp
¼ tsp horseradish
Dash Worcestershire sauce

Tiny phillo dough tarts

Mix up the filling and just before serving put a dollop of filling into the tiny tart shells. Garnish with a tiny shrimp and a chive.


Printable Recipe
SEVICHE SCALLOPS
07/16/2008
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1 1/4 Pounds Raw Bay Scallops
1 1/2 Cup Diced Tomato
6 oz Lemon or Lime Juice
1/2 Cup Fine Diced Red Onion
1/4 Cup Sliced Green Onion
2 oz Olive Oil
1 T Diced Jalapeno
1 T Chopped Garlic
2 T Chopped Cilantro
Salt & Pepper to taste

Combine all ingredients and marinate 4-12 hours. Serve chilled as an appetizer or salad.

Printable Recipe
SHRIMP IN RED CURRY COCONUT SAUCE
11/20/2008
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Shrimp in Red Curry Coconut Sauce
12 large shrimp
1/4 cup vegetable oil
1/2 Spanish onion, diced
1 teaspoon chopped garlic

1/4 cup soy sauce
1 teaspoon Thai fish sauce, nam pla
1 tablespoon Thai red curry paste
1 tablespoon water

1 teaspoon black pepper
24 fresh basil leaves
Peel & de-vein the shrimp.

Heat the oil in a hot wok, add shrimp, onion and garlic.
Add the coconut milk, soy sauce and fish sauce.
Dissolve the red curry in water, stir into sauce until it dissolves. (Lumps of undissolved red curry tastes bad.) .

Allow to simmer for about five minutes until the shrimp is cooked.
Add black pepper to balance flavors. Tear or slice the basil leaves, and add right at the end so the flavor stays explosive and doesn't cook out.
Serve with lots of French bread to soak up the sauce
** You may add more or less red curry to increase or decrease heat level.


Printable Recipe
SMOKED SALMON DIP - FOOD GURU
09/08/2008
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Smoked Salmon Dip

This recipe works great as a dip. It may also be used as a filling for finger sandwiches, or topping for canapés.

The Dip:
8 ounces cream cheese
3/4 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon fresh dill, chopped
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon horseradish, prepared
6 ounces smoked salmon, small diced

Crostini:
24 slices French Bread, 1/4 inch thick
olive oil, for basting bread
salt and pepper to taste

Topping:
2 teaspoons capers
2 teaspoons red onion, fine diced
or use The Food Guru's Steak Spice


The Dip:
Allow cream cheese to sit at room temperature for 30 minutes, place in a bowl and whip with an electric hand mixer for 2 minutes. Add sour cream, horseradish, lemon juice, dill, salt and pepper and beat for another minute. Chop smoked salmon and fold into dip with spatula or spoon.

The Crostini:
Brust olive oil on top of bread slices, sprinkle with salt and pepper. Brown crostini under the broiler, flip and toast crostini on the second side. Reserve at room temperature.

To Serve:
Place dip in a serving bowl, place on a platter, arrange crostini around dip. Top dip with fine diced red onion and capers. Serve with butter knives to spread dip.


Printable Recipe
SPICED HOT APPLE CIDER
12/19/2008
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3 parts hot apple cider
1 part jack Daniels
squeeze of a lemon
and a cinnamon stick

Printable Recipe
WATERMELON COOLER
07/16/2008
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Watermelon Cooler

Ingredients:
2 cups watermelon cubes, seeded
3/4 cup cold water
1 Tbsp sugar
Lime wedges

Directions:
1. Place all ingredients in blender or food processor.
2. Blend until smooth. Refrigerate.
3. Serve in tall chilled glasses with a squeeze of lime juice

Nutrition Information Per Serving: 70 calories, 17g carbohydrate, 0mg cholesterol, 0g dietary fiber, 0.5g fat, 1g protein, 5mg sodium, 16g sugar

Daily Nutritional Values: 10% vitamin A, 25% vitamin C, 2% calcium, 2% iron


BREADS

Printable Recipe
CHOCOLATE CHIP PUMPKIN BREAD
10/02/2008
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Chocolate Chip Pumpkin Bread
Makes 2 loaves (16 slices each)
Source: Betty Crocker Fall Baking Cookbook 2006

All you need:
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
2 cups sugar
¾ cup butter or margarine, softened
4 eggs
½ cup water
1 can (15 oz) pumpkin (not pumpkin pie mix)
1 cup plus 2 tablespoons miniature semisweet chocolate chips
2 tablespoons chopped pecans
2 teaspoons sugar

All you do:
1. Heat oven to 350°F.
2. Spray bottom of two 8x4 inch loaf pans with cooking spray.
3. In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside.
4. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1 to 2 minutes or until creamy.
5. Add eggs, one at a time, beating well after each addition.
6. Beat in water and pumpkin on low speed.
7. Add flour mixture; beat on low speed about 1 minute or until moistened.
8. Stir in 1 cup of the chocolate chips.
9. Spread evenly in pans.
10. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar.
11. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.
12. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 1 ½ hours.

Nutrition information per slice:
Calories: 200
Fat: 7 g
Saturated fat: 3.5 g
Trans fat: 0 g
Cholesterol: 40 mg
Sodium: 190 mg
Carbohydrate: 30 g
Fiber: 1 g
Sugars: 16 g
Protein: 3 g

% Daily Value per slice:
Vitamin A: 45%
Vitamin C: 0%
Calcium: 0%
Iron: 6%



Printable Recipe
HONEY'S MOLASSES BREAD - FOOD GURU
11/06/2008
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Honey's Molasses Bread

1 pint milk
1 cup quick oats
½ stick butter
2 teaspoons salt
1 cup warm water
3 tablespoons dry yeast
¼ cup vegetable oil
¼ cup honey
¼ cup molasses
1 teaspoon ground ginger
3 cups whole wheat flour
2 cups high gluten flour
Additional flour for kneading


Step ONE:
Heat a pint of milk in a saucepan until it boils. Add a cup of quick oats, ½ stick of butter and 2 teaspoons of salt. Cook this very slowly for 5-minutes. Remove from the heat and allow it to cool to room temp.

Step TWO:
Place 1 cup of water, dry yeast, vegetable oil, honey, molasses, and ground ginger in the bowl of an electric mixer. Allow this to sit for ten minutes so the yeast can bloom.

Step THREE:
Add the oat mixture to the yeast mixture mix with a spoon. Add wheat flour and mix with a heavy spoon. Add high gluten flour and mix by hand until incorporated. Pour the dough out onto a lightly floured surface. Knead for 10-minutes. Lightly oil a bowl and place the dough in the bowl. Cover with plastic and store in a warm place for about an hour until the dough doubles in size.

Step FOUR:
Punch down the dough to remove the air. Roll into golf ball sized rolls. Place two inches apart on a baking sheet lined with parchment paper. Allow the dough to rise again. When the rolls feel like little balloons, place them in a cold oven. Turn the oven to 350-degrees and bake until golden brown.










Printable Recipe
TOMATO PORTER BREAD
08/11/2008
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Tomato Porter Bread

3 cups self-rising flour

¼ cup sugar

1 dark beer

½ cup cheddar cheese

1 tsp basil leaves (finely chopped)

½ cup diced tomatoes, fresh or canned



Combine all ingredients. Spray pan with olive oil. Bake at 350 for 1 hour or until center is done.

Remove from oven, brush top with olive oil and sprinkle with Parmesan cheese


DESSERTS

Printable Recipe
PATE BRISSEE & VANILLA CUSTARD SAUCE - FOOD GURU
11/24/2008
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Pate Brissee

6 tablespoons butter
¼ cup sugar
1 egg
¼ cup milk
Pinch of salt
2 cups flour

To make the dough, place butter, sugar, egg, milk and a pinch of salt in the food processor. Pulse and cream the ingredients together. Next, add 2 cups of flour to the food processor and pulse until it forms a ball.

If the dough feels sticky, add a little flour and knead it on the counter. Place the dough in the center of a 10" spring pan which has been sprayed with pan spray.

Use your fingers and push the dough towards the edge of the pan and up the sides.
Take a fork and poke a few holes in the dough. This is called docking. It helps the dough cook evenly.

Bake the crust in a 350-degree oven for 10 minutes until it turns light brown.
Pour some of my vanilla custard sauce (recipe below) into the crust and bake again for 15-20 minutes until the filling turns golden brown and rises slightly.

Once the pan has cooled, top the custard with sliced fresh fruit or burgundy poached pears.


Vanilla Custard Sauce

8 egg yolks
1 cup granulated sugar
1 ounce vanilla
1 quart heavy whipping cream

Separate the eggs into a glass or stainless steel bowl. (Reserve the whites for another day.) Add the sugar and vanilla to the egg yolks. Whisk thoroughly to combine. In a saucepan, heat the cream until it starts to boil, then remove from the heat.

Temper the egg yolks by ladling a small amount of the hot cream into the egg mixture and stirring together with a whisk. Add more hot cream to the eggs and repeat this process until about half the cream has been added and the egg mixture is very warm.

Pour the tempered eggs back into the saucepan and return to low heat. Stir constantly with a rubber spatula until the cream begins to thicken slightly, about two minutes. Do not allow the sauce to come back to a boil. Do not even allow any little bubbles to pop up around the edges of the saucepan. Immediately pour into a clean container and cool in an ice bath.

Do not leave the sauce in the hot pan because it will overcook and curdle.



Printable Recipe
APPLE BROWN BETTY
09/26/2008
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Apple Brown Betty


1 ½ pounds cooking apples peeled, cored and sliced
3 cups bread crumbs
½ cup butter
¾ cup brown sugar
3TBS hot water


Heat the oven to 350. Generously butter a casserole and press brown sugar into the butter. Layer the casserole with apple slices and bread crumbs and brown sugar. Top with bread crumbs and generously dot with butter. Add the hot water to the top and bake for 35 to 55 minutes until the top is nicely browned. Serve with vanilla ice cream.


Printable Recipe
BANANA EGG ROLLS - FOOD GURU
12/29/2008
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Banana Egg Rolls

8 - 7x7 inch egg roll wraps
4 bananas
2 tablespoons butter
1 cup brown sugar
1 tablespoon water
½ teaspoon cinnamon
¼ teaspoon red chili flakes
¼ teaspoon cayenne pepper
¼ teaspoon black pepper
1 egg yolk, beaten
1 quart oil for deep frying
4 scoops vanilla ice cream
drizzle chocolate sauce
drizzle raspberry sauce
½ cup whipped cream
8 fresh raspberries
1 kiwi, sliced thin
sprinkle powdered sugar

Melt butter in a skillet. Add brown sugar and one tablespoon water. Cook on low heat until the sugar melts and bubbles. Remove from the heat and season with cinnamon, red chili flakes, cayenne pepper and black pepper. Allow to cool. Place one egg roll wrapper on the counter so it's shaped like a diamond. Place a quarter sized circle of egg yolk on the top of the wrapper. Top with a half banana and some of the sauce. Roll the wrapper around the banana until the halfway point. Tuck the edges and roll tightly. Repeat with the remaining egg rolls.

Deep fry in 350-degree oil until they float and turn golden brown. Remove from the oil and drain on paper towels. Roll in a mixture of cinnamon sugar.

To serve, place a scoop of vanilla ice cream in a bowl. Arrange two egg rolls in the bowl.
Drizzle with chocolate sauce, raspberry sauce, a dollop of whipped cream, a few fresh raspberries, kiwi slices and powdered sugar.



Printable Recipe
BERRY TART- STEPHANIE GODKE
03/21/2008
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Berry Tart

8 oz animal crackers crushed
1/3 cup melted butter
1 tsp cinnamon
2 TBS sugar

Mix and press into a tart shell and bake at 350 degrees for 8-12 minutes. Cool.

I carton cheese cake filling

3 cups mixed fresh berries
2 tbs orange juice
¼ cup red seedless preserves that go with the fruit


Fill the crust with the cheesecake filling and then mix the fruit with preserves that have been thinned with fruit juice. Top the cheesecake tart with the fruit.


Printable Recipe
BEST ZUCCHINI CAKE - MIKE WOODS
08/04/2008
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Best Zucchini Chocolate Cake

* ½ cup oil
* ½ cup margarine
* 1 ¾ cups sugar
* 2 eggs
* 1/2/cup sour milk
* 1 tsp vanilla
* 2 ½ cups flour
* ½ tsp baking powder
* 1 tsp baking soda
* 3 tbsp cocoa
* 2 cups shredded zucchini
* 1 cup chocolate chips
* ½ cup chopped nuts

Mix oil, margarine and sugar well. Add eggs, sour milk and vanilla. Mix dry ingredients together in separate bowl. Add dry ingredients alternately with zucchini to wet mixture. Pour into a 9 x 13 inch pan that has been sprayed with Pam. Sprinkle chocolate chips and nuts over the top.
Bake at 350 degrees for 30 to 45 minutes.


Printable Recipe
BLACK BEAN BROWNIES-STACY MITCHELL
05/29/2008
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Black Bean Brownies
All you need
1 box Hy-Vee brownie mix
1 (15.5-ounce) can black beans

All you do
1.Open can of beans
2. Place can's contents, including liquid, in blender. Blend.
3. Mix thoroughly with brownie mix. (No eggs, oil or other ingredients needed.)
4. Place in greased baking pan.
5. Bake according to package directions. Cool and serve.

Approximately 100 calories per brownie, which are also low-fat and high fiber.


Printable Recipe
CARAMEL BARS
12/04/2008
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Caramel Bars or Dulce de Leche Bars
Susie Walters ~ Moline IL

2 rolls (16.5 oz. each) Pillsbury Create n Bake refrigerated sugar cookies
1 3/4 C. quick-cooking or old fashioned oats
2/3 C. packed brown sugar
2 tsp. vanilla
1 bag (14 oz.) caramels, unwrapped or 1 bag (11 oz.) caramel bits
1/2 C. butter or margarine
1 can (14 oz.) sweetened condensed milk (not evaporated)
3 T. caramel topping

Heat oven to 350°. In large bowl, break up one roll of cookie dough.
Stir or knead in 3/4 cup of the oats, 1/3 cup of the brown sugar and
1 tsp of the vanilla until well blended. With floured fingers, press
mixture evenly in bottom of ungreased 9x13" pan to form crust.
Bake for 13-18 minutes or until light golden brown.

Meanwhile, in same bowl, break up remaining roll of cookie dough.
Stir in remaining 1 cup of oats, 1/3 cup brown sugar and 1 tsp vanilla
until well blended; set aside. In 2-quart heavy saucepan, heat
caramels, butter and condensed milk over medium-low heat, stirring
frequently, until caramels are melted and mixture is smooth.

Spread caramel mixture evenly over crust. Crumble remaining dough
mixture evenly over caramel. Bake 20 to 25 minutes or until light
golden brown. Cool 1 hour. Run knife around sides of pan to loosen
bars. Refrigerate until firm, about 1 hour.

With small spoon, drizzle caramel topping over bars. For bars, cut
into 8 rows by 6 rows. Cover and refrigerate any remaining bars.

***If you love caramel like I love caramel, you will absolutely LOVE
these!!!! Yummy-licious!!!!!


Printable Recipe
CHOCOLATE CEREAL MOUNDS
12/09/2008
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CHOCOLATE CEREAL MOUNDS

1 (4-serving) package sugar-free chocolate cook-and-serve pudding mix

1/2 cup water

1/4 cup reduced-fat peanut butter

3/4 cup miniature marshmallows

1 tablespoon vanilla extract

1 1/2 cups uncooked quick oats

1/4 cup chopped dry roasted peanuts

Arrange waxed paper on 2 baking sheets. In a medium saucepan, combine dry pudding mix and water. Stir in peanut butter. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Stir in marshmallows and vanilla extract. Continue cooking until mixture is smooth, stirring constantly. Remove from heat. Add oats and peanuts. Mix well to combine. Drop mixture by tablespoonful onto prepared baking sheets to form 32 mounds. Refrigerate for at least 30 minutes. Cover and refrigerate leftovers.

Serves 8 (4 each) – Each serving equals:

157 Calories, 5 gm Fat, 6 gm Protein, 22 gm Carbohydrate, 95 mg Sodium, 10 mg Calcium, 2 gm Fiber

Diabetic Exchanges: 1 Starch, 1 Meat, 1 Fat



Printable Recipe
CHOCOLATE COOKIE CRUNCH BARS- STEPHANIE GODKE
02/01/2008
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Chocolate cookie crunch bars

½ pound butter
20 ounces semi sweet chocolate
½ cup corn syrup
1 pound crunched up cookies…we use Oreos
4 cups mini marshmallows
Powdered sugar


Melt the chocolate in the butter and corn syrup. Save back 1 cup of the mixture for topping. Stir the rest of the chocolate into the cookie pieces and marshmallows. Press the mixture into a parchment lined and sprayed 9X13 pan and then drizzle the chocolate over the top. Refrigerate for at least 2 hours. Cut and sprinkle with powdered sugar.



Printable Recipe
CHOLESTEROL-BUSTING OATMEAL COOKIES
09/15/2008
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Cholesterol-Busting Oatmeal Cookies
Source: Janet Macon, Hy-Vee Dietitian

INGREDIENTS
1/2 cup dried blueberries
2 cups all-purpose flour
1 ½ cups Quaker quick oats
1/2 cup Hodgson Mill oat bran
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup warm water
1/2 cup Smart Balance Plus margarine
1/2 cup unsweetened applesauce
1 cup sugar
2 Sparboe Omega Eggs
1 tsp vanilla
1/2 cup chopped pecans

Preheat oven to 375 degrees.

Place blueberries in a saucepan. Cover with 2 inches of water. Simmer over low-medium heat for 10 minutes to plump.

Combine flour, oats, oat bran, baking soda, salt, cinnamon, and nutmeg in a bowl; set aside.

Cream margarine and applesauce in a mixing bowl. Gradually add sugar. Beat in eggs and vanilla. Add dry mix and warm water alternately to creamed mixture. Stir in blueberries and pecans.

Drop by rounded teaspoonfuls onto a lightly greased baking sheet. Bake for 10-12 minutes. Remove to a cooling rack.

Yield: 2 dozen cookies. Serving Size: 1 cookie


Printable Recipe
CREPE SUZETTE - FOOD GURU
12/17/2008
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Crepe Suzette

2 tablespoons butter
2 tablespoons granulated sugar
1 ½ ounces brandy or cognac (3 tablespoons)
1 teaspoon orange zest
1 orange, juiced
1 ½ ounces Grand Marnier (3 tablespoons)
Food Guru's Sweet Crepes (recipe follows)
vanilla ice cream

Heat a 10 inch skillet to medium. Add butter and granulated sugar. Allow this to cook slowly and caramelize a little. Remove the pan from the stove and give it a shot of Brandy.
For a gas stove: Carefully catch the edge of the pan on the stove flame and VOILA!!!
If you're using an electric stove, just ignite the brandy with a long lighter.

NEVER add more booze to a flaming pan: That would create a Molotov cocktail.

When the flames subside, add orange zest, fresh squeezed orange juice and some Grand Marnier allow this to come to a boil, turn down the heat and stir in some vanilla ice cream. Add the crepes, one at a time flip to coat both sides, fold in half twice.

Plate, repeat this process until you have three crepes per person top with a scoop of ice cream and pour the sauce over the crepes. Finish with little powdered sugar.








Printable Recipe
CUPCAKE DAY RECIPES
10/17/2008
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Cupcake Day on PSL

Pumpkin Cupcakes

4 cups cake flour
1 heaping TBS Baking Powder
1 TBS cinnamon
1 TBS ginger
1 tsp cloves
1 tsp nutmeg
1 tsp salt
½
2 cups pumpkin puree
1 cup butter room temp
2 cup brown sugar
4 large eggs
2 tsp vanilla

Sift the dry ingredients together.
Mix the wet ingredients and add slowly to the moving mixer. Bake in paper lined cup cake cups at 350 for 18 minutes or until they pass the tooth pick test.

Glaze with butter milk frosting:

2 cups powdered sugar
3 TBS buttermilk
1 tsp cider vinegar


Red Velvet Cupcakes

2 ½ cups flour
1 ½ cup sugar
1tsp baking soda
1tsp salt
1 tsp cocoa
1 ½ cup oil
1 cup buttermilk
2 large eggs
2 TBS red food coloring or paste plus water
1 tsp white vinegar
1 tsp vanilla

Mix the dry ingredients and sift together. Mix the wet ingredients and add them slowly into a moving mixer.

Bake at 350 degrees for 18-20 minutes.

Frost with white frosting…it is traditional!

Chocolate Ganache Cupcakes

¼ pound butter at room temp
1cup sugar
1 16oz can of Hershey's Chocolate Syrup
1 TBS vanilla
1 Cup flour
4 Beaten eggs

Mix together and put into 12 jumbo muffin cups.

Ganache
½ cup cream
8 oz chocolate chips
1 tsp vanilla or instant coffee powder

Let the cream come to a boil then add the chocolate. Add the vanilla or coffee after the mixture is smooth. Chill ½ of the mixture and form it into small balls. Let the rest wait on the cupcakes to cool slightly then dip the cupcakes into it to frost. BUT first insert a small ball of ganache into each cupcake.


Printable Recipe
DRIED FRUIT SCONES - STEPHANIE GODKE
01/11/2008
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Oven at 425

3 ¼ cup Flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoons salt
8 oz. cream cheese
½ cup cold butter
1 cup diced dried fruit of choice* [you can add chocolate chips or white chocolate chips too!]
1 large egg
2 teaspoons vanilla
¼ cup milk
Sugar for topping

Whisk the dry ingredients together and cut in the butter and cream cheese. In a separate bowl whisk the milk, egg and vanilla.

Stir the wet into the dry ingredients DO NOT OVER MIX. Turn out the dough and pat it into a ¾ inch thick rectangle cut the dough and brush the tops with milk and sprinkle with sugar.

Bake on a sheet 2 inches apart for 8 minutes and turn off the oven. Bake for 8 more minutes with the door closed (until light golden brown). Yield about 18

*You can use fresh or frozen fruit instead of dried.



Printable Recipe
FLOURLESS CHOCOLATE TORTE - CHESTNUT INN
01/30/2008
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Flourless Chocolate Torte with Raspberry Sauce, White Chocolate Tuile and Truffle
Yields: Approx. 8 Servings
Prep. Time: 10 mins
Cook Time: Approx. 30 mins

4 oz bittersweet chocolate
1 stick unsalted butter
1 Tbl Chambord or other raspberry liquor, plus 1 Tbl
1 tsp instant coffee granules
1 tsp pure vanilla extract
¾ cup granulated sugar
3 large eggs
½ cup unsweetened cocoa powder
Cooking Spray
½ cup seedless raspberry preserves
1 Tbl Water
1-12 oz bag white chocolate chips

Preheat the oven to 375 degrees. Grease a 9” Springform pan with cooking spray. Bring a small saucepan of water to a boil. Place bittersweet chocolate, butter, 1 Tbl Chambord, coffee granules and vanilla in a heat proof bowl. Place bowl over saucepan to create a double boiler. Reduce heat to a simmer and whisk chocolate mixture until all the chocolate and butter have melted and the mixture is smooth. Remove from the heat. Add sugar, eggs, and sifted cocoa powder. Whisk together until completely smooth. Place into prepared springform pan and bake for approximately 25 mins. Cool completely.

For the white chocolate tuiles, place chocolate into a heat proof bowl and then place bowl over the boiling water in the saucepan. Reduce heat to a simmer and whisk white chocolate until it has completely melted. Line a baking sheet with parchment paper. Using a tablespoon, scoop out the white chocolate onto the parchment paper and flatten into a round disc shape, approximately 1-1/2" in diameter. Continue until all the chocolate has been used up. Refrigerate discs until they have hardened, approx. 30 mins.

For the raspberry sauce, place preserves, water and remaining 1 Tbl Chambord into a small saucepan. Bring to a boil over high heat and reduce to a simmer. Whisk uncovered until the preserves have melted and the syrup is slightly thickened, approx. 5 mins.

To serve, slice cake into 16 small wedges. Place one wedge onto a plate. Layer with a small amount of the raspberry sauce. Place a second wedge over the first one. Drizzle with more sauce. Garnish with one white chocolate tuile and a chocolate truffle.



Printable Recipe
FRESH BERRY SAUCE - FOOD GURU
06/10/2008
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Fresh Berry Sauce

2 pints raspberries
½ cup granulated sugar
¼ cup water
1 cup blackberries
1 cup blueberries
1 cup strawberries
whip cream to garnish
vanilla ice cream*

Place two pints of raspberries in a skillet and add ½ cup granulated sugar and ¼ cup water. Allow the water to come to a boil and turn off the heat. Puree until smooth using an emersion blender.

Get rid of the seeds by straining the berries through a mesh strainer. Add fresh blackberries, blueberries, sliced strawberries and even more raspberries and stir to combine.

*To turn this sauce into a fabulous dessert, scoop vanilla ice cream into a couple martini glasses and pour the berry sauce over the ice cream. Garnish with a dollop of whipped cream a sprig of fresh mint.






Printable Recipe
FRESH FRUIT KABOBS WITH HONEY CINNAMON GLAZE
08/26/2008
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Fresh Fruit Kabobs with Honey Cinnamon Glaze

All you need:
12 chunks fresh pineapple
12 chunks cantaloupe
12 strawberries, hulled
2 tbsp Hy-Vee butter, melted
1 tbsp Hy-Vee honey
Juice of ½ lemon
1/4 tsp Hy-Vee ground cinnamon

All you do:
1. On each of 6 skewers, thread pineapple chunks alternately with cantaloupe and strawberries.
2. Grill over medium-hot coals 6-8 minutes, turning occasionally.
3. Meanwhile, combine butter, honey, lemon juice and cinnamon. Brush evenly over kabobs.
4. Serve warm.


Printable Recipe
FRESH FRUIT WITH AN ORANGE GLAZE- STEPHANIE GODKE
02/19/2008
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Fresh Fruit with an Orange Glaze

3 TBS sugar
A few drops of orange extract

Muddle this together and stir into fresh fruit


Printable Recipe
GOOEY CINNAMON CAKE- STEPHANIE GODKE
02/19/2008
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Gooey cinnamon Cake


1 18.25 oz spice cake mix
1 egg
1 stick of melted butter


Mix together and pat into greased 9x13 pan.

Mix together:

1 8oz cream cheese softened
2 eggs
1 stick butter melted
2 tsp cinnamon
2 TBS sugar
1 vanilla

Pour the cream cheese stuff onto the cake mix base and bake at 350 degrees for 45 minutes.

This is an ugly BUT yummy version of the Gooey Cake family. It is great for that nothing tastes good kind of cold or flu.


Printable Recipe
HOMEMADE ICE CREAM AND FABULOUS TOPPINGS - STEPHANIE GODKE
06/26/2008
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Homemade Ice Cream and Fabulous Toppings

Homemade Ice Cream

6 pasteurized eggs
2 ¼ cup fine sugars
4 cups whole milk
2 cups ½ & ½
3 cups cream
¼ tsp salt
3 TBS vanilla
One vanilla bean scraped

Mix chill and freeze as directed by ice cream freezer.

Hot Fudge Sauce

½ cup butter
3 oz unsweetened chocolate
½ cup cocoa
½ cup fine sugar
2 tsp powdered espresso
Pinch of salt
1 cup cream
2 tsp vanilla

Melt the chocolate in the butter. Mix the dry ingredients and add to the melted chocolate. Add the cream and cook until nice and smooth. Add the vanilla and serve.

Strawberry Sauce

1 ¼ cup fresh strawberries
¼ cup butter melted
½ cup powdered sugar
2 tsp vanilla
¼ tsp lemon or orange zest

Blend in food processor.

Peach Sauce
½ cup water
3 TBS sugar
3 TBS lemon juice
3 large peaches sliced thinly

Boil the water with the sugar and lemon juice until sugar crystals are gone. Take the syrup off the stove and stir in the sliced peaches.

Banana Foster Sauce

½ cup butter melted
½ cup brown sugar
Sliced bananas
½ tsp vanilla
½ tsp rum extract

Sauté the bananas in the butter and sugar take the mixture off the heat and add the extracts.


Blueberry Sauce

2 cups blueberries
½ cup water
½ cup fine sugar
1 TBS corn starch
1 TBS lemon juice

Simmer this mixture for 5 minutes.





Printable Recipe
MACHINE SHED STRAWBERRY RHUBARB PIE
05/08/2008
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Machine Shed Strawberry Rhubarb Pie

Filling
2 ½ cups of chopped Red Rhubarb 2 ½ cups sliced strawberries - cut in larger pieces
1 ½ cups sugar 2 T Minute tapioca
1 T all purpose flour ½ t lemon zest
½ t lemon juice ½ t ground cinnamon
1 t vanilla

Crumb Topping
½ cup of brown sugar 1 cup of flour
½ cup of softened butter ½ cup of oatmeal
½ sliced almonds

Combine all ingredients together in a large bowl. Mix well. Pour into a uncooked pie shell. Combine all ingredients together that go in the topping , by hand .Top with the crumb topping but don't completely cover it. Bake in a 325 degree oven for 45 minutes . Should be able to see what below the topping don't completely cover with the topping


Printable Recipe
MOTHER'S DAY DESSERTS
05/09/2008
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Let's Dessert Mom!!!

Fresh Fruit Bread Pudding


6 eggs lightly beaten
½ cup sugar
2 cups milk or cream
3 cups fresh fruit cut up or whole if berries
1 TBS vanilla

4-6 cups torn bread

Beat the egg mixture together then stir it into the bread. Lightly toss in the fruit and put in a buttered 9 X 13 pan.
Bake for 40 minutes or until set and lightly browned on top.




Strawberry Kids

Melt one can of store bought pink frosting. Dip large fresh strawberries into it and decorate like little faces.


Chocolate Cheesecake Treats

In the bottom of a pretty clear dish put a half of an OREO Casketed or Nilla Vanilla Cakester. Then spoon in some ready to use cheesecake filling. Decorate with fresh fruit and Cool Whip.


Lemon Raspberry Parfait


Stir together a jar of Lemon Curd and a tub of Cool Whip then layer it in a parfait glass with fresh fruit. Chill and top with whipped cream.


Printable Recipe
NAVY BEAN CUPCAKES
06/17/2008
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Navy Bean Cupcakes

All you need:

1 can navy beans, undrained

1 box Hy-Vee cake mix (white or yellow)\

1 cup water



All you do
1.Open can of beans.

2. Place can's contents, including liquid, in blender. Blend.
3. Mix thoroughly with cake mix (No eggs, oil or other ingredients needed.)

4. Add one cup of water to the batter mixture.
5. Place in greased baking pan.
6. Bake according to package directions. Cool and serve.



Printable Recipe
PEACH COBBLER - FOOD GURU
07/01/2008
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Peach Cobbler

Ingredients
6 fresh peaches
1/2 stick butter
1 1/2 cups sugar
1 vanilla bean pod zest of one orange
1/4 teaspoon cinnamon
1/4 cup sun-dried cherries or cranberries
Topping
1 stick soft butter
1 cup brown sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
1/2 cup oatmeal
2 croissants, processed into crumbs
Peel a stripe around the peaches and cut in half around the seam. Twist the two halves and separate the lobes. Remove the pit with a small paring knife. Slice the peaches into 1/4 inch thick pieces.
Heat a skillet to medium and add butter. Add the peaches and stir in the sugar. Add the insides of the vanilla pod, orange zest, cinnamon and sun dried cherries or cranberries. Cook the peaches until they soften and just begin to create a sauce.
Crumb Topping
In a large mixing bowl, combine butter, brown sugar, cinnamon, nutmeg, flour, oatmeal and croissant crumbs. Mix well to combine. Spray an 8 1/2 x 11inch casserole dish and fill 1/3 with crumb topping. Pour in the peaches and top with more crumb topping.
Bake at 400 degrees for 20 to 30 minutes. Serve with peach ice cream.


Printable Recipe
PEACH CRUMBLE- HYVEE DIETITIAN STACY MITCHELL
02/07/2008
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Peach Crumble

Source: http://www.mayoclinic.com/health/healthy-recipes/NU00419
SERVES 8
Ingredients
8 ripe peaches, peeled, pitted and sliced
Juice from 1 lemon
1/3 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup whole-wheat (whole-meal) flour
1/4 cup packed dark brown sugar
2 tablespoons trans-free margarine, cut into thin slices
1/4 cup quick cooking oats

Directions
Preheat the oven to 375 F. Lightly coat a 9-inch pie pan with cooking spray.
Arrange peach slices in the prepared pie plate. Sprinkle with lemon juice, cinnamon and nutmeg.
In a small bowl, whisk together flour and brown sugar. With your fingers, crumble the margarine into the flour-sugar mixture. Add the oats and stir to mix evenly. Sprinkle the flour mixture on top of the peaches.
Bake until peaches are soft and the topping is browned, about 30 minutes. Cut into 8 even slices and serve warm.


Printable Recipe
PILGRIM PIE
11/24/2008
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Pilgrim Pie

1 pie crust unbaked 1 cup pancake syrup
2 eggs beaten 1 cup coconut
2 oz softened butter 1 cup of oatmeal- uncooked-
½ t salt 1 T vanilla
¾ cup of chopped pecans 1 cup sugar

Cream together the eggs, sugar, then add butter. After mixing for 1-2 minutes add the reminder of the ingredients. Pour into an uncooked pie shell and cook at 325 degrees for about 45 minutes.
Serve with whipped cream


Printable Recipe
POUND CAKE WITH CITRUS GLAZE- STEPHANIE GODKE
03/20/2008
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Pound Cake with Citrus Fruit Glaze

1 great quality pound cake
2 blood oranges
1 navel orange
1 red grapefruit
Raspberry sorbet
Orange marmalade
Grand mariner


Warm the marmalade in a sauce pan. Add some Grand Mariner to taste. Stir in the fresh fruit segments and chill.

Serve by slicing the pound cake and putting a scoop of sorbet on top. Drizzle with the fruit and glaze.


Printable Recipe
PUMPKIN CHEESECAKE BARS - STEVE HALL
01/08/2008
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GRAHAM CRACKER CRUST:

Combine 1 lb. graham cracker crumbs, 3 ounces granulated sugar, and 1/8 lb. melted butter. Press into bottom of well greased 13" x 18" cookie sheet pan. Bake in 300 degree preheated oven for 3-5 minutes. Set aside to cool.

CHEESECAKE BATTER:

Using a mixer, combine 3 lbs. softened cream cheese with 2 cups granulated sugar and 1/2 teaspoon vanilla extract. Add 6 whole eggs and 3 egg yolks. Once incorporated, add 1 lb. white chocolate chips and 1 cup flour. When these are mixed in, add 1 cup heavy whipping cream. Next, add 1 lb. canned pumpkin puree, 1 teaspoon each of cinnamon and nutmeg plus a 1/2 teaspoon allspice.

Pour filling onto graham crust, leveling off at 3/4 inch cheesecake, bake at 275 degrees for approximately 1 hour. Chill for at least 6 hours before serving.



Printable Recipe
PUMPKIN PEANUT BUTTER DIP
10/16/2008
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Pumpkin Peanut Butter Dip (40 tablespoon servings)

3/4 cup canned pumpkin
3/4 cup peanut butter
1 cup brown sugar
1 teaspoon vanilla

Mix peanut butter and brown sugar. Add vanilla and stir.
Add pumpkin and stir until well blended. Serve with graham crackers, bread, apple slices, celery sticks, etc.


NUTRITION FACTS (per 1 Tablespoon) - Calories 50 ~ fat 2.5 g ~ calories from fat 20 ~ sodium 25 mg ~ total carbohydrate 7 g ~ fiber 0 g


Printable Recipe
PUMPKIN PIE CRUNCH
11/26/2008
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1 package of Duncan Hines Moist Deluxe Yellow Cake Mix
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3 eggs
1 1/2 cups sugar
4 teaspoons of pumpkin pie spice
1/2 teaspoon salt
1 cup chopped pecans
1 cup butter or margarine, melted
Whipped topping

Preheat oven to 350 degrees. Grease bottom of 13" x 9" pan. Combine pumpkin, evaporated milk, eggs, sugar, spice mix, and salt in large mixing bowl and pour into greased pan. Sprinkle dry cake mix over pumpkin mixture. Top with pecans, then drizzle with melted butter. Bake at 350 degrees for 50 to 55 minutes. Cool completely. Serve with whipped topping. Refrigerate leftovers.

Printable Recipe
RASPBERRIES IN CREAM - FOOD GURU
05/22/2008
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Raspberries in Cream

1 pint fresh raspberries, cleaned and dried

For the cream:
2 cups of whipping cream1/2 cup of sugar1 tablespoon vanilla
1 teaspoon almond extract.


Place the raspberries in a martini glass while we make the cream. Whip the cream enough to have body and coat a spoon. ladle some cream over the berries, Whip the remaining cream some more to create whipped cream. Just whip the cream enough so it becomes smooth and stays where we put it. If you over whip the cream, it will become grainy or even separate and turn into watery butter. If that happens to you… don't throw it out just strain it and save the butter for your toast. Top the berries with the whipped cream and a sprig of fresh mint. You can even finish it with some shaved white or dark chocolate.



Printable Recipe
REALLY GOOD GOOEY ROLLS - STEPHANIE GODKE
01/11/2008
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16 to 18 frozen dinner rolls
1- 3 oz pkg of regular butterscotch pudding [not instant]
½ cup brown sugar
½ chopped pecans
½ cup melted butter

On the night before the breakfast put the frozen rolls into the greased bundt or tube pan. Sprinkle the pudding mix, brown sugar and pecans over the rolls. Then pour the melted butter over it all. Over wrap the pan and let it rise over night at room temp. Bake in the morning at 350 for 30 minutes..wait 5 minutes then turn out the rolls onto a platter.



Printable Recipe
RHUBARB PEACH CRISP
05/27/2008
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Rhubarb Peach Crisp

3 cups sliced peaches
3 cups diced rhubarb
1 cup sugar
1 tsp grated orange rind
1 tsp corn starch

Toss the fruit with the sugar, cornstarch and orange zest.

1/2cup butter
½ cup brown sugar
1cup flour
½ tsp vanilla
¾ cup oatmeal
Cut the dry ingredients into the butter and add the vanilla.

Put the fruit mixture into a greased glass casserole pan. Top with the crisp mixture and bake for 30-35 minutes at 350 degrees.


Printable Recipe
RHUBARB PUDDING CAKE
05/27/2008
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Rhubarb Pudding Cake

1 cake mix[strawberry, yellow, white or orange]

2 cups rhubarb chuncks
½ cup water
½ cup sugar
Boil the rhubarb, water and sugar for a couple minutes.

Make the cake according to the directions and put into a greased 9X13 pan. Spoon the warm rhubarb over the cake batter and bake for 30-35 minutes until the cake is springy to the touch.

Serve in a bowl with vanilla ice cream or a pitcher of cold cream.


Printable Recipe
SCONES- STEPHANIE GODKE
05/26/2008
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DRIED FRUIT SCONES - STEPHANIE GODKE

Oven at 425

3 ¼ cup Flour
½ cup sugar
2 ½ teaspoons baking powder
½ teaspoons salt
8 oz. cream cheese
½ cup cold butter
1 cup diced dried fruit of choice* [you can add chocolate chips or white chocolate chips too!]
1 large egg
2 teaspoons vanilla
¼ cup milk
Sugar for topping

Whisk the dry ingredients together and cut in the butter and cream cheese. In a separate bowl whisk the milk, egg and vanilla.

Stir the wet into the dry ingredients DO NOT OVER MIX. Turn out the dough and pat it into a ¾ inch thick rectangle cut the dough and brush the tops with milk and sprinkle with sugar.

Bake on a sheet 2 inches apart for 8 minutes and turn off the oven. Bake for 8 more minutes with the door closed (until light golden brown). Yield about 18

*You can use fresh or frozen fruit instead of dried.

Printable Recipe
SNICKERS BROWNIE PIE
09/05/2008
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Snickers Brownie Pie

1 Pkg of Brownie mix 1 8zo cream cheese - softened
1 cup of powdered sugar 1/3 cup peanut butter
12 oz Snickers candy bar- chopped in pieces 2-3 Bananas- cut in pieces
Chocolate Syrup for topping

Prepare the brownie mix according to directions and put in a 12 in pizza pan-deep dish and bake till done. In a mixing bowl add cream cheese, powdered sugar, peanut butter, 8 oz of snicker pieces and blend together till mixed well. Spread that over the cooled brownie bottom. Then top with the remaining snicker pieces and cool. When ready to serve slice bananas on top and decorated with chocolate syrup. Serve


Printable Recipe
SPICE (FLAX) CAKE-STACY MITCHELL
05/29/2008
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Spice (Flax) Cake
Serves 24 muffins.

All you need
1 box of chocolate Hy-Vee Spice Cake mix
1 (12oz) can of Diet 7-Up
1/2 cup of ground flaxseed meal
1 egg

All you do
1) Preheat oven to 350 degrees
2) Spray a 9 x 13 inch pan with cooking spray
3) Combine cake mix flour with diet 7-Up, and ground flaxseed. Beat ingredients on high speed (with a standard mixer) until batter is thick and smooth. Scrape bowl often.
4) Bake at 350. A 9 x 13 inch pan may be baked for about 30-35 minutes. Mini cupcakes may need to be baked for only about 15-17 minutes. Bake until toothpick inserted in middle comes out clean.
5) Allow cake to cool in pan for about 5 minutes; remove to a wire rack to cool completely.



Printable Recipe
SUN-DRIED CHERRY APPLE SAUCE - FOOD GURU
10/03/2008
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Sun-dried Cherry Apple Sauce


6 large Granny Smith Apples
1 cup water
1/2 cup granulated sugar
½ cup sun-dried cherries or cranberries


Peel the apples and remove the cores and seeds. Cut into chunks and place in a large sauce pan. Add one cup of water and ½ a cup of granulated sugar. To twist the familiar and add a little color, add ½ cup sun-dried cherries or you could also use sun-dried cranberries.

Cook the apples for about 15-20 minutes over medium heat until the water evaporates and the apples start to resemble apple sauce. The less you stir the apples the chunkier your applesauce will be. Cool and place in an air tight storage container. The applesauce will last in the refrigerator up to seven days or it can be frozen or caned.

To Freeze: Refrigerate until chilled. Pack chilled applesauce into sturdy freezer-safe containers leaving 1/2-inch from the top and seal. To use: thaw in the refrigerator overnight or in cold water for 3 hours. Applesauce can be frozen for up to one year at 0°F.
To Can: Pack hot applesauce into clean standard canning jars, leaving 1/2-inch headspace. Seal with 2 piece canning lid and screw band. Process jars for 10 minutes in a boiling water bath. Remove jars, cool, check seals, label and date. Store sealed jars away from sunlight in a cool, dry place for up to one year.

Prep time: 15 minutes
Cook Time: 15 -20 minutes
Difficulty: Easy
Servings: 6








Printable Recipe
TRIPLE STRAWBERRY YOGURT CREME
04/23/2008
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Ingredients:
Yogurt Creme:
3 containers (8 ounces each) strawberry yogurt (no gelatin added, * divided
1 teaspoon grated orange peel
1/4 teaspoon salt

Strawberry Sauce:
1 cup halved strawberries
1 tablespoon sugar
1 1/2 cups sliced strawberries



Preparation:
For yogurt creme, line large strainer with double thickness of cheesecloth or a coffee filter; place over large bowl. Pour 2 containers of yogurt into strainer. Cover and regrigerate about 24 hours or until yogurt is thickened. Remove yogurt from cheesecloth; place in large bowl. Stir in orange peel, salt and remaining container of yogurt into thickened yogurt. For strawberry sauce, place 1 cup halved strawberries and 1 tablespoon sugar into food processor or blender; process until smooth. Spoon aletrnate layers of yogurt creme, sliced strawberries and strawberry sauce into dessert glasses. Chill. Garnish with additional fresh strawberries, if desired.

*Note: To ensure success of this recipe, use yogurt without gelatin so the liquid is released during the straining process.


Printable Recipe
TURTLE PUMPKIN PIE
10/22/2008
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Turtle Pumpkin Pie

¼ cup 2 Tsp caramel topping, divided 1 graham cracker crust
½ cup chopped pecan -plus 2 T 1 cup cold milk
2 Pkg of Vanilla Pudding 1 cup canned pumpkin
1 t sp cinnamon 1 tsp nutmeg
1 tub whipped topping

Pour the caramel in the bottom of the pie crust and sprinkle the pecans in over that. Beat the cold milk, pudding, pumpkin, cinnamon, nutmeg, until blended. Stir in 1 ½ cups of the whipped topping. Spread into crust. Refrig for 1 hour and top with the remaining whipped topping. Garnish with caramel and pecans.



Printable Recipe
WHITE CHOCOLATE RASPBERRY TRUFFLE - FOOD GURU
12/29/2008
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Creme Anglaise*
8 egg yolks
1 cups granulated sugar
1 ounces vanilla extract
4 cups heavy cream

1 cup white chocolate, shaved
1 cup dark chocolate, shaved

2 white layer cakes
1 cup raspberry puree, seedless*
2 cups whipped cream*
This recipe will make one large Trifle to be shared with about 6-8 people.
The portions in this recipe are 50% less than I used in the video, and should fill a 3-4 quart trifle glass. You may make several individual trifles in martini glasses.

Creme Anglaise
Creme Anglaise is also called French Custard sauce or simply custard sauce. Whatever the name, the flavor is fabulous. We use eggs to thicken the sauce, this is called the liaison method, which involves tempering the eggs slowly. This sauce is a little tricky, with practice you will get the technique down.
Separate the eggs into a glass or stainless steel bowl. Add the sugar and vanilla to the eggs.
In a sauce pan heat the cream until it starts to boil, remove from the heat.
Temper the egg yolks by ladeling a small amount of the hot cream into the egg mixture and stir with a whisk. Add more hot cream to the eggs and repeat until about half the cream has been added and the egg mixture is very warm.
Pour the tempered eggs into the sauce pan and return to the heat. Stir constantly with a rubber spatula until the cream begins to thicken. Immediately pour into two separate containers.
Add white chocolate to one and dark chocolate to the other.
This will create an ultra rich creme anglaise known as Pot au Creme.
Allow sauce to cool to room temperature, but not solidify.
To make the Trifle, alternate layers of :
Raspberry Sauce, Cake, White Chocolate Sauce, Whipped Cream, Raspberry Sauce
Cake, Dark Chocolate Sauce, Whipped Cream, etc.
Be creative and create a design that looks great from the outside of the glass.
* See Videos in dessert section / chapter for more instruction.



ENTREES

Printable Recipe
SHRIMP SCAMPI - FOOD GURU
09/24/2008
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Shrimp Scampi


The ingredients for this recipe are simple and very straight forward.
It's the quality of each ingredient that makes the dish.

1 1b tiger shrimp
¼ cup extra virgin olive oil
1 stick of butter, sliced
2 tablespoons garlic, chopped
¼ cup Italian parsley, chopped
4 - 6 large tiger shrimp
salt and pepper to taste
8 oz angel hair pasta, cooked
parmesan cheese, grated


Heat olive oil on medium high in a large skillet. Add the shrimp and season with salt and pepper.
Cook on the first side for about a minute and flip. Add chopped garlic, butter
and parsley. Place the shrimp on angel hair pasta and pour the sauce over the shrimp.
Finish with fresh grated parmesan cheese.










































Printable Recipe
40 CLOVE GARLIC CHICKEN
05/07/2008
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40 Clove Garlic Chicken



6 lbs whole cut up chicken

40 cloves of garlic, peeled

Pinch Salt and Pepper

2 Tbl Flour

2 Tbl Olive Oil

2 Tbl Unsalted Butter

1 Onion, finely Chopped

¼ cup Cognac

2 tsps herbes de provence

1 bay leaf

1 ½ cup dry vermouth or dry sherry

¼ cup heavy cream



Dry chicken pieces with a paper towl. Dredge each piece lightly in flour. Heat olive oil and butter in a medium sauté pan over medium high heat until the butter has melted. Add chicken pieces and brown on both sides. Remove from the pan. Add onions and sauté for a few minutes until the onions are tender and begin to caramelize. Add garlic and chicken back to the pan. Season with salt and pepper, herbes de provence and bay leaf. Deglaze the pan with cognac and bring to a boil. Continue cooking over high heat uncovered until most of the liquid has evaporated. Add vermouth or sherry and bring to a boil. Cover and reduce heat to a simmer. Continue cooking over low heat for approx. 45 mins to an hour or until the chicken is cooked through and tender. Remove lid and bring to a boil. Reduce liquid until almost all of it has evaporated. Add cream and heat through until the sauce has thickened but not until the cream has scorched. Season to taste. Serve hot with some roasted potatoes.



Printable Recipe
APPLE ALMOND STUFFED PORK CHOPS - FOOD GURU
10/03/2008
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Apple Almond Stuffed Pork Chops

1cup onion, diced fine
½ cup celery, diced fine
1 tablespoon garlic, chopped
¼ cup olive oil
¾ cup dried bing cherries
1 cup brown sugar
1 quart chicken broth or stock
4-6 pork chops
3 quarts stale bread diced
1 20 oz can good apple pie filing
¼ cup almonds, sliced and toasted
1teaspoon kosher salt
1teaspoon black pepper
1teaspoon white pepper
1teaspoon granulated garlic
1teaspoon onion flakes
3 eggs
3 tablespoons honey
3 tablespoons orange juice



In a large skillet brown onions, celery and garlic in olive oil. Add dried bing cherries and brown sugar. Sauté the mixture until the sugar dissolves and add chicken stock or broth. Add the diced stale bread and continue to cook until the bread has absorbed 90% of the liquid.

Next add canned apple pie filling and chopped almonds and stir the stuffing together.
Make a spice blend using kosher salt, black pepper, white pepper, granulated garlic and some of these onion flakes.

Turn off the heat and transfer the stuffing to a casserole dish. Cool to room temperature. Once the stuffing cools, fold in three eggs. The eggs will make the stuffing rise while it cooks.

To Stuff The Chops:
Make a pocket in the chops by cutting through starting at the outside and slicing all the way to the bone. Stuff the pork chops generously and transfer to a pan sprayed casserole dish.

Season the chops with some more of the spice mix and bake in a 350-degree oven for about 20 minutes. As the pork chops bake, baste with a mixture of honey and orange juice.


Prep time: 15 minutes
Cook Time: 15 minutes
Difficulty: Medium
Servings: 4 - 6




Printable Recipe
APPLE PECAN PORK CHOPS
09/26/2008
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Apple pecan pork chops

4 thick cut chops

1 TBS oil
Salt and pepper

2 tbs butter

3 apples peeled and sliced
4 TBS brown sugar
¼ tsp cinnamon
¼ tsp nutmeg
½ cup chicken stock
¼ cup apple brandy
½ cup heavy cream
4 TBS chopped pecans
1TBS parsley chopped for garnish


Brown the chops in the oil in a heavy skillet. Cook for 7-10 minutes. Set them on a plate and add the butter, apple slices, and cook. Add the spices stock, brandy and cream. Cook stirring until thickened. Add the toasted pecans and parsley. Spoon the sauce over chops.


Printable Recipe
ASIAN TURKEY BURGERS
08/26/2008
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Asian Turkey Burgers
1 egg white
1 tablespoon soy sauce
1/2 cup dry bread crumbs
1 tablespoon finely chopped onion
1 garlic clove, minced
1/4 teaspoon ground ginger
1/8 teaspoon pepper
12 ounces ground turkey

In a bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. Cook in a nonstick skillet coated with nonstick cooking spray until no longer pink


Printable Recipe
ASIAN VEGGIE SAUTE-QUAD CITY PERSONAL CHEF SERVICE
03/18/2008
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Asian Veggie Saute`

Mise En Place
1/2 cup reserved sauce from chicken marinade
1 teaspoon cornstarch
11/2 tablespoons Sesame Oil 11/2 tablespoons Chili Oil
1 teaspoon Fresh Ginger, grated
3 medium Carrots, peeled, julienne cut 11/2 inches long
6 ounces Shiitake Mushrooms, stems removed and discarded, caps sliced 1/8 to ¼ inch thick
1 large head Bok Choy with tops, bottoms trimmed, sliced 1/2 inch strips (cut the stalks at an angle for a nicer look)
1/2 cup red bell peppers, julienne
1 inch matchsticks
1 cup Bean Sprouts
1/2 cup Green Onions, sliced on the bias,
1 inch long (about 4-6 onions)
1. Combine reserved sauce with cornstarch. Set aside.

2. Heat wok or large skillet over high heat, add sesame and chili oil. Add ginger and
gently stir for 30 seconds.

3. Add carrots to wok. Stir-fry for two minutes.

4. Add mushrooms and toss for 1 minute.

5. Add bok choy, red bell peppers and reserved sauce with cornstarch. Stir to combine
with carrots. Continue stir-frying for about 2 minutes (until bok choy begins to wilt).

6. Add bean sprouts and green onions then quickly toss to coat and combine. Remove
from heat.

7. Remove vegetables from wok and serve immediately.

8. Variation: Substitute savoy cabbage for bok choy.

Printable Recipe
BALSAMIC GLAZED WINGS
02/01/2008
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Balsamic Glazed Wings

¼ cup soy sauce
¼ cup honey
1/3 cup balsamic vinegar
4 TBS Cajun seasonings
40 wing pieces [20 full wings trimmed]


Marinate the wings for 1 or 2 hours in the fridge. Then bake and baste with the remaining marinate. Bake at 350 for 25 minutes.

Serve with sweet hot sauce from the Chinese food section at the store or with ranch dressing.


Printable Recipe
BANG BANG CHICKEN - FOOD GURU
10/13/2008
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Bang Bang Chicken

1/4 cup vegetable oil
1 pound raw chicken breast, diced
1 teaspoon chopped garlic
1 red bell pepper, julienne
1 green bell pepper, julienne
1/2 onion, julienne
1 cup broccoli, florets only
1/4 cup whole cashews
1/4 cup water chestnuts
1 teaspoon fish sauce (Nam Pla)
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoons Thai green curry
1 can oriental coconut milk
24 large sweet basil leaves
Optional:
" sliced jalapeno peppers, with or without seeds
" Sambol, red chili paste
You may use either a saute pan, a sauce pan or wok to create this dish. You should have all the ingredients ready and close by BEFORE you start cooking to avoid overcooking the ingredients. I think a wok works best to seal in the flavors if you can get it hot enough without setting off the fire alarm!
Heat your wok or pan, add the oil and swirl it around to coat. Add the chicken, onions, garlic, peppers, broccoli, water chestnuts, and cashews. Toss or stir the ingredients with a wok spatula or wooden spoon. Cook until the outside of the chicken is seared, one to two minutes.
Add the fish sauce, soy sauce and oyster sauce and toss to combine the ingredients.
Dissolve the green curry in a small amount of the coconut milk and add it to the wok with the remaining coconut milk. Simmer until the chicken is cooked completely, add the fresh whole basil leaves and remove from the heat. Pour into a bowl and serve with steamed Jasmine rice.

This heat level for this recipe will be about medium; add a little less curry for mild heat.
If you want the dish hotter, add some of these following ingredients: Sambol (Vietnamese chili sauce), dried red Thai chilies (Prik Khee Noo), jalapeno peppers or red chili flakes.
* Be sure to dissolve the green curry paste in coconut milk, you do not want to get a chunk of curry in your mouth!
* This recipe also works great as a soup.
* Add the basil at the end of cooking so the flavor stays bold. You may also switch the basil to cilantro if you prefer.


Printable Recipe
BARBEQUE NEW ORLEANS SHRIMP- JEFF GRUNDER
02/20/2008
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Barbeque New Orleans Shrimp

½ cup olive oil
½ cup diced Onion
½ cup diced Bell Pepper
½ cup sliced Mushrooms
2 T Fresh Chopped parsley
1 t crushed garlic
1 T fresh Basil
1 T Fresh Thyme
2 T Paprika
1 t Cayenne
1 t Black Pepper
12-16 Shrimp
1 Cup of White Wine
2 T lemon Juice
Salt
2 t Sugar
2 Scallion for garnish- Chopped

Heat oil in a large pot, add onion, pepper, mushrooms, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp, cook till shrimp are half cooked then add parsley. Then add lemon juice, white wine, salt, sugar, and scallions serve over rice if desired.

Printable Recipe
BARNDANCE RED PORK TENDERLOIN- JEFF GRUNDER
03/27/2008
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2- 8oz Pork Tenderloin
2 Tbls Oil
1 Tbls Butter
2 Tbls Diced Red Onion
1/4 cup Diced Tomato
2 Tbls Minced Garlic
1/4 cup Sliced Mushrooms
1/4 cup Barndance Red Wine
1 cup Demi Glaze
In a medium sized skillet sear pork tenderloins in oil till medium doneness. Remove from pan. In the same skillet add butter, garlic onions, mushrooms and saute for 3 minutes. Deglaze with wine and reduce by 1/2. Add the demi glaze. Cut pork. Ladel sauce on top.

Printable Recipe
BEEF TIPS WITH ARTICHOKES AND MERLOT
05/08/2008
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Beef Tips with Artichokes with Merlot
2 Lbs of sirloin - cut in strips 1 cup of flour
3- Cloves of minced garlic
¼ cup of oil Salt and Pepper
2 cup of beef stock 1 cup of merlot
2 teaspoons of steak seasoning 2 teaspoons of black pepper- cracked
1 box of frozen artichokes hearts-16oz 1 - 8ox of frozen peas
Thicken with roux- ½ cup

Take the sirloin and cut into ½ inch strips of beef and then coat with the flour and salt and pepper. In a large skillet put the oil and bring to a Med-hi heat. Add the beef and fry till it brown then add the garlic sauté for 2- minutes then add the beef stock and wine and boil for 45 minutes or till beef is tender. Then strain the beef from the juice - keeping both in separate bowls. Add the stock back into the same skillet and bring to a boil thicken with the roux -add the artichokes and peas in and cook for 5 minutes and add the beef back in. Serve over Basil Mashed Potoes

Basil Mashed Potatoes

3-4 lbs of peeled potatoes salt
4 T butter 1 cup of milk
1-2 Tablespoons of pesto ¼ cup of minced fresh basil


Printable Recipe
BEER BUTTER AND GARLICY SHRIMP- STEPHANIE GODKE
02/01/2008
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Beer butter and Garlicy Shrimp

2 lbs shrimp peeled and deveined
¼ cup butter
3 cloves garlic mashed and minced
1 tsp oregano
1 tsp basil
1tsp thyme
½ tsp red pepper flakes
1cup beer

Sauté the garlic and herbs in the butter. Add the shrimp into the butter mixture. Lastly add the beer and simmer for a minute. Serve with crusty bread to soak up the sauce.



Printable Recipe
BEFF CARPACCIO - FOOD GURU
09/22/2008
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Beef Carpaccio

6 oz beef tenderloin or strip loin
drizzle olive oil
sprinkle kosher or sea salt
sprinkle fresh ground black pepper
1 teaspoon fresh garlic, minced or shaved thin
20 capers
12 Kalamata olives, chopped
6 large, fresh basil leaves, chiffonade
2 tablespoons parmesan cheese, shaved

Place the beef in the freezer for about 30-minutes to firm. Chilling the beef makes it easier to slice paper thin. While the beef is chilling, lay out a sheet of plastic wrap. Remove the beef from the freezer and cut into very thin slices. Overlap each slice slightly on the plastic wrap. Top this with another piece of wrap and pound the beef gently with a meat mallet until it is paper thin and about the shape of your serving platter. Remove the top piece of wrap and invert the pounded steak onto your platter. Keep this chilled in the fridge until its ready to serve.

To serve, drizzle the steak with olive oil, a sprinkle of kosher or sea salt, fresh ground black pepper, very thinly sliced or minced garlic, capers, chopped kalamata olives, fresh basil chiffonade and shaved parmesan cheese.

Garnish the platter with some freshly made crostini and serve while chilled.



Printable Recipe
BEIJING OLYMPIC PARTY RECIPES- STEPHANIE GODKE
08/07/2008
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Beijing Olympic Party

Chili Lime Noodle Salad

1 pound whole wheat spaghetti
Cooked and drained
3 cups shredded bok choy
½ cup grated carrots
2 cups snow peas

Chili Lime dressing:
½ cup sweet chili sauce
¼ cup fresh lime juice
1 TBS grated fresh ginger
2 cloves minced garlic
3 TBS rice wine vinegar
½ tsp sesame oil


Toss it all together and chill.

Pacific Rim Hot and sour Soup

3 blocks firm tofu diced
1 cup shredded nappa cabbage
1 cup diced celery
Sliced bok choy greens
1 cup fresh pineapple diced
5 cups vegetable stock
3 medium tomatoes wedged
¼ cup rice wine vinegar
1 TBS soy sauce
Red pepper flakes to taste
4 TBS fish sauce
4 TBS chopped cilantro

Drop all the ingredients into boiling veggie stock. Bring to a simmer and adjust seasonings to add more or less hot seasoning.


Kind of Like P.F. Chang's Lettuce Wraps

¼ pound rice stick noodles softened in boiling water
½ pound shrimp
2 cups shredded carrots
2 cups shredded cabbage
1 long cuc grated
½ chopped cilantro
Lettuce leaves to wrap with or Rice sheets softened in hot water.

Stir up the ingredients and let people stuff and wrap their own. Serve with LIME GINGER DIPPING SAUCE

Lime/Ginger Dipping Sauce

½ cup fish sauce
½ cup fresh squeezed lime juice
2 TBS light brown sugar
1 clove garlic minced
½ tsp Vietnamese chili sauce
¼ cup chopped cilantro
6 basil leaves minced

Stir it up and chill.

Crunchy Chinese Noodle Salad

1 head nappa cabbage chopped
3 stems bok choy sliced
4 green onions sliced
2 packages ramen noodles crunched up
10 oz. sliced almonds
3 TBS sesame seeds

Dressing in a Jar"

Shake up
¼ cup white vinegar
¼ cup sugar
½ cup oil
½ tsp salt

Toast the noodles, seeds, and almonds until lightly toasted.

Toss the cabbage and seeds and noodles together. Just before serving stir in the dressing.



Printable Recipe
BEIJING OLYMPIC PARTY RECIPES - STEPHANIE GODKE
08/08/2008
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Beijing Olympic Party

Chili Lime Noodle Salad

1 pound whole wheat spaghetti
Cooked and drained
3 cups shredded bok choy
½ cup grated carrots
2 cups snow peas

Chili Lime dressing:
½ cup sweet chili sauce
¼ cup fresh lime juice
1 TBS grated fresh ginger
2 cloves minced garlic
3 TBS rice wine vinegar
½ tsp sesame oil


Toss it all together and chill.

Pacific Rim Hot and sour Soup

3 blocks firm tofu diced
1 cup shredded nappa cabbage
1 cup diced celery
Sliced bok choy greens
1 cup fresh pineapple diced
5 cups vegetable stock
3 medium tomatoes wedged
¼ cup rice wine vinegar
1 TBS soy sauce
Red pepper flakes to taste
4 TBS fish sauce
4 TBS chopped cilantro

Drop all the ingredients into boiling veggie stock. Bring to a simmer and adjust seasonings to add more or less hot seasoning.


Kind of Like P.F. Chang's Lettuce Wraps

¼ pound rice stick noodles softened in boiling water
½ pound shrimp
2 cups shredded carrots
2 cups shredded cabbage
1 long cuc grated
½ chopped cilantro
Lettuce leaves to wrap with or Rice sheets softened in hot water.

Stir up the ingredients and let people stuff and wrap their own. Serve with LIME GINGER DIPPING SAUCE

Lime/Ginger Dipping Sauce

½ cup fish sauce
½ cup fresh squeezed lime juice
2 TBS light brown sugar
1 clove garlic minced
½ tsp Vietnamese chili sauce
¼ cup chopped cilantro
6 basil leaves minced

Stir it up and chill.

Crunchy Chinese Noodle Salad

1 head nappa cabbage chopped
3 stems bok choy sliced
4 green onions sliced
2 packages ramen noodles crunched up
10 oz. sliced almonds
3 TBS sesame seeds

Dressing in a Jar"

Shake up
¼ cup white vinegar
¼ cup sugar
½ cup oil
½ tsp salt

Toast the noodles, seeds, and almonds until lightly toasted.

Toss the cabbage and seeds and noodles together. Just before serving stir in the dressing.



Printable Recipe
BIG ISLAND BURGERS - FOOD GURU
06/05/2008
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Big Island Burgers

Burgers
1 lb. ground pork, chicken, turkey or beef
4 tablespoons soy sauce
1 tablespoon Thai green curry
3 tablespoons fresh cilantro, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon white pepper
1 teaspoon black pepper
8 small cocktail buns

Slaw
1 quart cabbage, shaved thin
1 cup red cabbage, shaved thin
1/3 cup red peppers, sliced thin
1/3 cup yellow peppers, sliced thin
1/3 cup green peppers, sliced thin
1/3 cup carrots, julienne
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh basil, chopped
1 cup chow mein noodles
1/3 cup sesame seeds

Mango Mayonnaise
1 can sliced mango in syrup
1 cup mayonnaise
2 tablespoons ginger, minced
1 tablespoon granulated sugar
2 tablespoons fresh squeezed lime juice
¼ cup sesame oil



Place ground meat in a large bowl. In a small bowl combine, soy sauce, Thai green curry, cilantro, garlic powder, onion powder, white and black pepper. Stir well to avoid large chunks of Thai Green Curry. Add the curry mixture to the ground meat and mix well. Form the meat into eight little patties. Grill the patties until they're cooked all the way through.

While the burgers are cooking make the Big Island Slaw.

Start with finely shaved cabbage in a large bowl. Add red cabbage, red, yellow and green bell peppers, carrots, fresh cilantro, fresh basil, chow mein noodles and sesame seeds. Set aside and make the mango dressing.

In the food processor or blender combine can of mangoes, mayonnaise, ginger, granulated sugar, lime juice and sesame oil. Process until smooth.

Place the cocktail buns on a platter and top them with a dollop of mango mayo
and the cooked Big Island Burgers. Top the burgers with the Big Island Slaw.

Prep time: 20 minutes
Cook Time: 15 minutes
Difficulty: Easy
Servings: 4




Printable Recipe
BLUEGILL PARMESAN
08/15/2008
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Bluegill Parmesan - 6 filets of bluegill place skin side down top with breading. While the breading is adhering to the fish turn your skillet on medium heat. Place oil in pan and place fish breading side down in skillet. These will only take about 1 ½ minutes on each side depending on thickness. Place on plate with pan fried red potatoes and serve it up with Cole slaw
Breading
2 cups panko bread crumbs
¼ cup grated parmesan cheese
1 tsp basil, dry
1 tsp thyme, dry
1 tsp garlic salt
1 pinch black pepper

Combine all and use as needed store in refrigerator after use


Printable Recipe
BROWN SUGAR SALMON - FOOD GURU
09/15/2008
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Brown Sugar Salmon
1 fresh salmon fillet
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/2 cup brown sugar
Place the filet of salmon in a pie pan.
Brush it with Dijon mustard.
Season with freshly ground black pepper and bury it with brown sugar.
Pour 1/2 cup of water in the pan with the salmon.
The oven will absorb the water in the pan and allow the salmon to stay moist.
Bake the fish in a 400-degree oven for 15 minutes until the sugar melts and liquefies.
Test the fish by sticking a knife into the center. If the fish grabs the knife, cook it a little longer. When the knife slides in and out easily, it's done.
Plate the salmon and serve it with fresh asparagus and some fried onion crisps.




Printable Recipe
CABERNET BEEF TENDERLOIN - MIKE REEH
01/09/2008
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with carmelized onion mashed potatoes

2 (4 oz ea.) beef medallions
1 tablespoon chopped onion
1 teaspoon oil to saute medallions of beef
1/4 to 1/2 cup diced tomatoes "fresh"
1/2 cup sliced fresh mushrooms
1/4 cup sliced scallions
1/4 cup cabernet red wine
1 teaspoon fresh garlic
3/4 cup good brown sauce

Saute beef, searing each side and cook to desired doneness (2-3 minutes for medium rare).

Remove beef, add onion, mushroom, tomatoes, scallions and red wine. Reduce a little and add garlic and brown sauce and hold.

CARAMELIZED MASHED POTATOES:

2 cups mashed potatoes
1/4 cup sour cream
Salt and pepper to taste
1 tablespoon chopped parsley
1/2 to 1 cup lightly caramelized chopped onion

Mix all ingredients and serve beef and sauce over potatoes.

Printable Recipe
CANADIAN COD-JEFF GRUNDER-IOWA MACHINE SHED
02/29/2008
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Canadian Cod


3-4 lbs of Canadian Cod
1 Cup of Flour
1 Cup of Golden and Plump
1 Cup of Pancake Breading- dry mix
1 T sugar
Salt and Pepper
½ cup Buttermilk and ¼ cup Water

Thaw your cod in the refrige overnight. Then combine flour, golden plump, pancake batter, sugar and salt and pepper. Then in a separate bowl combine milk and water. Dredge the fish in the milk and then into the dry mixture and fry in grease for 4-5 minutes.


Printable Recipe
CARIBBEAN PORK - FOOD GURU
10/27/2008
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Caribbean Pork

Ingredients
1 bone-in center cut pork loin, trimmed
1/3 cup soy sauce
Fresh Cilantro, leaves and stems, chopped
Caribbean Spice Blend:
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon white pepper
1/3 teaspoon cayenne pepper
2 teaspoon onion powder
2 teaspoon garlic powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Make Food Guru's Caribbean Spice Blend.

Rinse pork loin under cool water, dry with paper towels and place pork loin in baking pan with a rack underneath. Rub pork all over with soy sauce. Sprinkle with spice blend and fresh cilantro.

Pour a little water in the bottom of the roasting pan.
Roast at 350-degrees until the pork is 155 degrees in the center of the thickest part. Do Not Overcook Pork!
Remove from oven and allow to rest for 5 minutes. Resting allows the juices to re-distribute evenly through out the pork loin roast. While the pork is resting, deglaze the pan with a little hot water to make sauce natural.

Serve with fresh seasonal vegetables and mashed sweet potatoes.
The water in the roasting pan will help keep the pork moist as it cooks. Do Not allow the water in the roasting pan to boil dry during cooking.



Printable Recipe
CHEESE BLINTZ CASSEROLE- STEPHANIE GODKE
05/26/2008
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Cheese Blintz Casserole


1 ¼ flour
1tsp baking powder
½ cup soft butter
3 TBS sugar
2 eggs
¾ cup milk


16 oz cottage cheese or ricotta
2 ZTBS soft butter
1 egg
1 TBS sour cream
½ tsp salt

Mix both the flour mix and the cottage cheese mix in separate bowls. Butter a small glass rectangular pan. Preheat the oven to 350.

Layer ½ of the flour mix in the bottom of the pan. Then put the cheese mixture and top with the last half of the flour mixture, Bake for 50 minutes until puffed and golden. Serve with fruit syrup.


Printable Recipe
CHICKEN BREASTS WITH PLUM SALSA - DAMEST JERNELYS
07/29/2008
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Chicken Breasts with Plum Salsa and Basmati Rice
Submitted by: DAMESTJERNELYS
Servings: 2
Ingredients:
" 1 1/2 cups water
" 1 cup uncooked basmati rice, rinsed and drained
" 3/4 pound plums, pitted and chopped
" 1/2 medium red onion, minced
" 3 habanero peppers, seeded and minced " 3 tablespoons minced fresh cilantro
" 1 teaspoon sugar
" 3/4 pound boneless, skinless chicken breasts
" 2 teaspoons fresh rosemary, minced
" salt and pepper to taste
" 2 teaspoons vegetable oil
Directions:
1. Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
2. In a medium bowl, mix until well combined the plums, onion, habanero peppers, cilantro, and sugar. Cover, and refrigerate about 30 minutes.
3. Meanwhile, season chicken with fresh rosemary, salt, and pepper.
4. Heat vegetable oil in a large skillet over medium-high heat. Place chicken breasts in hot oil, and brown about 1 minute per side. Reduce heat to medium, and cook chicken about 5 more minutes per side. Serve over rice with plum salsa.


Printable Recipe
CHICKEN BRUSHCETTA- JEFF GRUNDER
03/27/2008
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6- 8oz Chicken Breast
6 Ripe Roma Tomatoes- diced and seeded
4 Tbls Fresh Basil
2 Tbls Balsamic Vinegar
2 Tbls sugar
1 Lb Fresh Mozzarella

In a large bowl combine seeded tomatoes and basil-chopped, Vinegar, Sugar. Charbroil the chicken on an outdoor grill then top with the brushcetta and diced Mozzarella.

Printable Recipe
CHICKEN FAJITAS - FOOD GURU
10/20/2008
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Chicken Fajitas

2 lbs chicken thighs
½ cup olive oil
1/3 cup soy sauce
¼ cup fresh cilantro
1 tablespoon garlic, chopped
½ teaspoon black pepper
¾ cup onions, chopped
¾ cup red and green peppers, chopped

12 Homemade Flour tortillas (see Food Guru's recipe at www.foodguru.com or www.kwqc.com)
2 cups iceberg lettuce, shaved
2 cups tomatoes, chopped
3 cups cheddar cheese, shredded
½ cup sour cream
2 avocados, diced
1 cup salsa
lime wedges
hot sauce


Start by peeling off the skin and placing the thigh meat bone side up on a cutting board.
Make an incision on both sides of the bone then slice under the bone to remove.
Place the thighs in a large bowl and set aside.

Make a marinade for the chicken using olive oil, soy sauce, fresh cilantro, chopped garlic and black pepper. Mix the marinade and pour it over the chicken. Make sure all the chicken is coated with the marinade and refrigerate for 30 minutes.

Heat a large skillet or griddle to high and pour in the marinated chicken stirring frequently as it cooks. Add the onions and peppers to the skillet and cook along side the chicken. When the chicken and vegetables are cooked all the way through, remove them from the heat. Cut the chicken into bite sized strips and pour into a serving bowl.

Arrange iceberg lettuce, tomatoes, cheddar cheese, sour cream, lime wedges, salsa, avocados, your favorite hot sauce and sliced jalapenos on a platter. Serve the tortillas in a basket wrapped in a large napkin.







Printable Recipe
CHICKEN LISHA
08/21/2008
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Chicken Lisha

Breast of chicken stuffed with smoked Gouda and sundried tomatoes,
rolled in Japanese breadcrumbs, and browned and finished in a saffron
champagne cream sauce garnished with fried leeks or chives

4 6-ounce chicken breasts
Sea salt
Fresh-cracked pepper
8-10 ounces smoked Gouda
4 ounces sun-dried tomatoes
1 cup flour
4 large eggs, cracked
2 cups Panko or regular bread crumbs
Cooking oil
1/4 cup diced shallots
2 cups champagne
10 pistels of saffron
1/4 teaspoon saffron powder
2 cups heavy cream
Chives or fried leeks for garnish
Lay chicken breast on cutting board, skin-side down. Cover with plastic wrap and pound but do not tear; season with salt and pepper. Grate Gouda cheese into a small mixing bowl; add the sun-dried tomatoes and mix well. Place a good amount of the cheese mixture on each chicken breast. Fold in the sides and pull the bottom of the breast towards the top. Place seam-side down on a small sheet pan or cookie tray and place in freezer for 30 minutes until firm. Into three small pans place separately, flour, eggs and bread crumbs. Coat each rolled chicken breast first in the flour; then the egg wash; and finally, the bread crumbs, making sure to coat the folded breasts completely. In a deep pan, heat cooking oil to 350 degrees, cooking chicken until golden brown, turning every 15-20 seconds. Remove and place on a sheet pan; bake in a 350 degree oven for 15-20 minutes. In a skillet, place shallots, champagne and saffron. Slowly reduce sauce until liquid is almost completely evaporated. Add heavy cream and reduce by one-half; strain. Season with salt and pepper. Place sauce on plate and cut each chicken breast into four or five slices; place slices on top of sauce. Garnish with chives or fried leeks.

Makes four servings


Printable Recipe
CHICKEN PENNE PASTA - FOOD GURU
10/29/2008
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Chicken Penne Pasta

1 pound chicken breast, boneless, skinless
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

Rub Chicken breast with olive oil, salt & pepper and roast at 350-degrees until cooked but still juicy.
1/4 cup olive oil
1 medium onion, julienne
1 cup mushrooms, quartered
1 teaspoon chopped garlic
1 can chicken broth, reduced by half
3 cups heavy whipping cream
1/2 cup basil pesto (see recipe sauce category of this site)
1/2 cup fresh basil
cooked chicken breast, from above
2 cups fresh spinach
Kosher Salt & Pepper
Parmesan Cheese.
3 cups penne pasta, cooked

In a large skillet heat olive oil, add onions, mushrooms and garlic, heat through. Add reduced chicken broth and allow to come to a boil, add cream and reduce by half or until it becomes thick. Add pesto, chicken breast, spinach and basil, toss or stir to combine. Taste, season with salt and pepper, you may want to add more pesto also. Pour into a serving bowl over the top of cooked pasta. Sprinkle generously with parmesan cheese.



Printable Recipe
CHICKEN PORTOFINO - FOOD GURU
10/07/2008
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Chicken Portofino

2 four ounce boneless chicken breasts
1 teaspoon kosher salt
1 teaspoon black pepper
1 cup flour for dredging chicken
1/3 cup olive oil
1/3 cup red onion, diced
4 cloves garlic, minced
1 cup baby portobello mushrooms, sliced
2 - two ounce slices ham
2 slices Swiss cheese

Sauce:

2 tablespoons olive oil
3 sun dried tomato halves, sliced
2 tablespoons red onions, diced
1 teaspoon garlic, chopped
Marsala wine to deglaze pan
2 tablespoons butter
¼ cup parmesan cheese, fresh grated

Procedure:
Butterfly and pound chicken breasts, dredge in flour, season with salt and pepper.
Heat olive oil in a large skillet, sauté breasts in oil until golden brown on both sides.
Place chicken breasts on a baking pan.

Add onions and garlic to the skillet and cook until heated through. Add mushrooms and cook until they wilt and turn light brown. Add ham slices and cook until warm.

Top chicken with ham and sautéed mushroom mixture, top with slices of Swiss cheese.
Place chicken under broiler and cook until golden brown.

Sauce:
Add olive oil, diced red onions, sun-dried tomatoes and garlic to skillet and cook until golden brown. Deglaze pan with marsala wine. Finish with butter.

Remove chicken from broiler and plate. Pour sauce over chicken. Finish with shaved parmesan cheese.

Serve with the Food Guru's Fresh Spinach Pasta (recipe on www.foodguru.com or www.kwqc.com).



Printable Recipe
CHICKEN POT PIE - FOOD GURU
09/24/2008
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Chicken Pot Pie

8 bone-in, skin removed chicken thighs
1 quart water
2 chicken bouillon cubes

2 tablespoons olive oil
½ stick butter
1 large onion, diced
1 large red pepper, diced
4 ribs celery, diced
1 jalapeno pepper, seeds removed and diced
1 tablespoon chopped garlic

1/2 cup flour
2 cups of chicken stock, from the diced chicken thighs
1/2 cup heavy whipping cream
2 cups mushrooms, quartered
1 tablespoon Food Guru's Steak Spice

1/2 cup diced carrots
1/2 cup green peas

Crust
4 cups Bisquick
2 cups milk
2 tablespoons Food Guru's Steak Spice

Place the chicken thighs and water in a sauce pan, cover with a lid and cook for about 15 minutes or until the chicken is done. Cut the thigh meat into bite sized pieces.
Add bouillon cubes to the broth, reserve for the sauce.

Heat the oil and butter in a sauce pan on medium high. Add onions, peppers, celery, garlic, jalapenos and cook for 2 minutes. Add flour and stir to form a roux. Add 2 cups stock and stir until the sauce becomes thick. Add cream and stir to combine.

Add the chicken, mushrooms, Food Guru Steak Spice, carrots and peas. Turn down the heat and allow this to simmer for about 15 minutes. Transfer to a large casserole dish.

Crust:
In a large bowl, combine the biscuit mix, Food Guru Steak Spice and 2 cups milk. Put the batter into a pastry bag or spoon over the potpie filling evenly. Be sure the batter all the filling including the very edges of the casserole dish. This will keep the filing from leaking over the side during cooking. Bake at 400-degrees until the biscuit dough is cooked, gorgeous and golden brown.




Printable Recipe
CHICKEN QUESADILLA - FOOD GURU
09/18/2008
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Chicken Quesadilla
Cheese Filling:
1/2 pound cheddar cheese, shredded
1/2 pound jack cheese, shredded
1/4 cup cream cheese cut in small cubes
1- two oz can diced green chiles
1 teaspoon chopped garlic
1/2 cup fresh cilantro, sliced
4- large flour tortillas

salt and black pepper to season
1/2 pound grilled chicken breast,
sliced juice of one lime
1/2 yellow onion, sliced and sautéed
1/2 red bell pepper, sliced and sautéed
sliced jalapeno peppers, optional
Butter

1 avocado, sliced
sour cream
tomato salsa
Cheese Filling:
Place the jack, cheddar and cream cheese in a bowl. Add green chiles, chopped garlic, cilantro and season with salt and pepper. Mix well.
To make the Quesadilla:
Place tortilla on your work surface and top with half the cheese mixture. Press the cheese down to set. Top with half the chicken breast, sautéed onions, red bell peppers and some slices of jalapeno peppers. Top with a little more cheese and a second tortilla. Press down firmly to seal in all the flavors.
To cook the Quesadilla:
Pre-heat a griddle to about 400-degrees. Butter the top of the quesadilla and place butter side down on the griddle. Cook for about two minutes or until golden brown and flip. When the cheese has melted, transfer the quesadilla to a cutting board and cut into quarters. Place two quarters on a serving plate and top with sliced avocado and tomato salsa. Place sour cream in a zip lock bag and cut off the corner. Use this little bag and make a cool pattern on the quesadilla. Finish with cilantro and lime juice. Repeat the steps above using the other half of the ingredients to make the second quesadilla.
Prep Time: 20 minutes Cook Time: 5 minutes Difficulty: Easy Servings: 2-4
Note: The Food Guru's secret ingredient is cream cheese. As you mix the cheese blend, the cream cheese will hold the stuffing together so the filling stays in place when you flip the quesadilla.



Printable Recipe
CITRUS MARINATED CHICKEN - JEFF GRUNDER
06/24/2008
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CITRUS MARINATED CHICKEN
IOWA MACHINE SHED
JEFF GRUNDER


4 - 8oz. Chicken Breasts
3 Cloves Garlic
Zest of 1 Lemon plus juice
1 teaspoon Steak Seasoning
½ cup Olive Oil
Zest of Orange
Fresh Thyme - 3 Tablespoons
Fresh Oregano - 3 Tablespoons
Zest of Lime

Put the chicken breast in a large covered refrigerator container. Mix all other ingredients in a bowl and add to the chicken breast. Let marinate for two hours. Charbroil on outdoor grill if possible. Serve with a fresh vegetable skewer.




Printable Recipe
CLAIRE'S POT ROAST - FOOD GURU
10/20/2008
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Claire's Pot Roast

1 Boston butt pork loin, bone in
¼ cup soy sauce
3 tablespoons Food Guru Steak Spice
4 tablespoons vegetable oil
2 large onions, medium diced
2 tablespoons garlic, minced
4 tablespoons shallots, minced
3 tablespoons cider vinegar
2 cups water, chicken or pork stock
2 quarts mushrooms, sliced
2 tablespoons whole caraway seeds
½ cup corn starch
½ cup cold water

Remove the bone from the pork butt and simmer it in with the sauce as the pork cooks. Also, remove the shoulder deckle and tie the remaining roast with butcher's string so it becomes a nice even roast.

Rub the pork roast with soy sauce and Food Guru Steak Spice. Heat vegetable oil to medium high in a heavy bottomed dutch oven with a lid. Sear the pork in the hot oil on all sides. Don't forget to sear the ends.

Add the onions, garlic and shallots, cook stirring occasionally for about 5 minutes. Add the cider vinegar and one cup of the water/stock. Stir the sauce and scrape the bottom of the pan with a flat spatula to remove the fond or particles that are stuck top the bottom. Add the remaining water/stock, mushrooms and caraway seeds.

Cover and let simmer slowly for 3 hours or until the pork is very tender. You will need to turn the pork a few times during the cooking process as the whole thing will not be submerged in sauce.

When the pork is done, remove it from the sauce and allow it to rest on a platter.
To thicken the sauce, dissolve corn starch in water and pour into sauce, stir with a whisk until the sauce thickens. Slice the pork and serve with mashed potatoes, corn OFF the cob and lots of this fabulous sauce on the side in a large gravy boat.


Printable Recipe
CRAB CAKES - FOOD GURU
11/06/2008
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Crab Cakes

This recipe makes 8 crab cakes.

2 pounds crabmeat (mix of jumbo lump and backfin)
¼ cup mayonnaise
2 eggs
1 lemon, juiced
1 tablespoon Worcestershire
¼ cup Dijon mustard
2 tablespoons parsley, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon dry mustard
½ cup fresh bread crumbs
butter for frying
flour for dredging


Pick through the crabmeat to remove shell fragments. Place into a medium-sized bowl. In another bowl, mix mayo, eggs, lemon juice and Worcestershire. Add the remaining ingredients and mix into crabmeat, being careful not to smash the crab too much. Form the crab mixture into eight equal crab cakes. Dredge in flour and sauté in butter for about three minutes on each side. Place on paper towels to drain. Serve immediately with Zesty Mustard Dunk.


Zesty Mustard Dunk

½ cup Dijon Mustard
½ cup Creole or other grainy mustard
½ cup sour cream
3 tablespoons Franks Hot Sauce

Place all ingredients in a medium sized bowl and mix well. Serve with Crab Cakes.



Printable Recipe
CREPE BASICS - FOOD GURU
12/16/2008
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Crepe Basics

Crepe Batter
3 whole eggs
1 cup all purpose flour
1 ¾ cup half and half
½ teaspoon butter
pinch of salt
½ cup granulated sugar
½ teaspoon vanilla
1 orange zested


To make the batter:
Crack eggs in a bowl and add flour, mix this together to form a tight ball.
Add half and half and stir with a whisk until smooth keeping the lumps to a minimum.

To make sweet crepes, season the batter with a pinch of salt, sugar, vanilla and fresh orange zest.

Making the crepes:.
Clean a non-stick skillet by using salt and a paper towel to rub off any invisible micro particles. Heat a skillet to medium and melt ½ teaspoon butter, this helps with flavor and color. Pour in two ounces of batter and swirl the pan around so the batter comes all the way up the sides. Cook for 30-seconds and flip using a rubber spatula. Cook on the second side until it browns. Flip the crepe out onto a duo-mat or non-stick surface. Repeat this process until you have all the crepe batter has been used.

When making crepes, it will take a few practice crepes to get the heat to the perfect temperature. This is normal; remember the first crepe is always for the dog!

You can use these crepes to make the French Classic Crepe or you can make this savory Italian Stuffed Crepe.
Crepes can be stacked and stored in a zip lock bag and stored in the fridge or freezer.



Printable Recipe
DELMONICO RIBEYE-MIKE REEH
09/17/2008
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1-12 oz ribeye "clean no tail"
1 oz olive oil
1/4 cup mushrooms sliced
1t garlic
1/4 cup artichoke hearts quartered
1T chopped red onion
1/4 cup diced tomato
1/4 cup sliced green onions
1/2 cup brown sauce
1/4 cup red wind to deglaze

season ribey with salt and pepper. Pan fry in oliv oil to desired doneness. Remove. Add mushrooms, garlic, artichokes, red onions tomatoes, and green onions. Continue to saute. Deglaze with red wine. Add brown sauce. Serve steak over garlic mashed and sauce over steak.

Printable Recipe
DOUBLE STUFFED TURKEY - FOOD GURU
11/17/2008
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Double Stuffed Turkey

If you don't like stuffing in your bird, but you still want it moist and juicy, here's what you do. Stick an onion in it. The oven will evaporate the moisture from the onion and not the turkey. If you are a traditionalist and want your stuffing inside the turkey, just stand the bird up and fill it with stuffing.

1-15 1b. turkey, thawed
6 packs Stove Top Stuffing or 6 quarts of your favorite stuffing, prepared and cooled to room temp.
½ cup soy sauce
1 teaspoon salt
1 teaspoon black pepper
1 onion, cut in half
2 carrots, peeled
2 stalks celery
1 tablespoon olive oil

Fill the interior of the turkey with stuffing until full. Loosen the skin all around the turkey and place the remainder of the stuffing under the turkey skin. Rub the turkey with soy sauce and season with kosher salt and black pepper. Roast the turkey with the carrots and celery along side for two hours at 300 degrees or until the thickest part of the thigh reaches 160 degrees. Transfer to a serving plate and give it a coat of olive oil to make it shine.



Printable Recipe
EXTREME TURKEY TRAINING AND MAKE-OVERS-STEPHANIE GODKE
11/25/2008
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Extreme Turkey Training and Make-overs

14-16 pound turkey fresh not frozen


1 pound of salt
Ice in a bag

5 pounds of water 5 pints



Wash and then submerge the bird in salted water. Put ice in a bag and put it on top of the bird. Close the cooler and leave it alone for 24 hours 14 minimum.


Dry the bird and add the compound butter under the skin.


Turkey Florentine Sandwich


Put a generous amount of left over turkey on bread spread with the garlic mayo recipe that follows. Add lots of washed fresh spinach and provolone cheese. Grill the sandwich. Enjoy!


Turkey Cranberries and Brie Sandwich

Generous amounts of turkey and brie crowned with the following cranberry horseradish sauce. Grill the sandwich and get ready for the rave revues.




Turkey Pot Pie

Chunks of leftover turkey stirred into leftover gravy and some mixed veggies. Put the mixture into a casserole of individual ramekins and top with puff pastry cut outs.

Bake at 350 until heated to 160 degrees.






Cranberry Horseradish

1 cup of whole cranberry sauce
2-3 TBS fresh grated horseradish

Store in the refrigerator.



Garlic mayo

1 cup of mayo
2 TBS roasted garlic*

Stir together and refrigerate.

To roast garlic just cut off the tip and add some olive oil. Wrap in foil and bake for an hour in a 350 degree oven.


Printable Recipe
FIREY BEER GRILLED CHICKEN
07/01/2008
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Firey Beer Grilled Chicken

8 pieces of Chicken 4 Cloves of Fresh Garlic
2 T Chile Powder 2 T Ground Cumin
¼ Cup Brown Sugar 1 Bottle of Beer- Amber or Dark
¼ Cup Olive Oil 1 T crushed Red Pepper
3 chopped Scalloins


Combine all ingredients and allow chicken to marinade for 1 hour. Grill on grill till chicken is 160 degrees.

Printable Recipe
FONDUE STEAK
08/29/2008
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1oz Pan and grill oil
1/2 cup Sliced domestic mushrooms
1/4 cup Diced red onion
2 oz Crawfish tails
2 oz Shrimp 31-40ct chopped
1/2 oz Sherry
2oz Mornay sauce
1oz Chicken stock
1t Scallions

1/2 loaf custini style garlic bread
1 7 oz top sirloin cooked to order

Method of Preparation
start your steak on the grill and don’t forget to season THEN in hot saute pan place butter flavored oil saute shrimp,mushrooms,crawfish and red onion until shrimp are almost white in color deglace with sherry , add in mornay cheese sauce and chicken stock . stir until smooth and hot on plate place crustini with top sirloin cooked to your liking the top with our savory back woods sauce

Printable Recipe
FOOD GURU MAC & CHEESE
02/26/2008
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4 Tbs butter
1/3 cup diced onion
1 Tbs diced garlic
1/3 cup flour
3 cups heavy cream
4 cups shredded cheese, (your favorit combination)
salt & pepper to taste
10-12 drops angostura bitters
1/2 parmesan cheese, grated

In a saucepan over medium high heat melt the butter and saute the onions and garlic til translucent. Add the 1/3 cup flour and whisk until a roux forms. Slowly add the 2 cups heavy cream whisking until smooth. add the 4 cups shredded cheese. the food guru uses fontina, cheddar, cojack, and swiss. Add the 10-12 drops angostura bitters and stir til thoroughly combined and smooth. Pour into a serving platter and grate the 1/2 cup parmesan cheese on top.

Printable Recipe
FOOD GURU'S FIVE SPICE DUCK BREAST
11/20/2008
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Food Guru's Five Spice Duck Breast
2 six ounce white pekin duck breasts, skin on, boneless
3 tablespoons soy sauce

5 Spice Blend
1 whole star anise
1 teaspoon whole coriander seeds
1 teaspoon whole fennel seeds
1 teaspoon black peppercorns
1 teaspoon coarse sea salt, or kosher salt
1 teaspoon garlic powder
1 dried red chili pod
Pat the duck breasts dry with paper towels and place them in a roasting pan. Drizzle the duck breasts with a little soy sauce. Allow them to sit at room temperature while making the five spice blend.
Make 5 Spice Blend.
Place the spices in an electric coffee mill, grind and pour into a small bowl.
Season only the meat side of the duck breasts, not the skin.
Place the duck in the fridge for an hour to absorb the flavors.
Heat a heavy bottom skillet with a lid to medium high until a spoonful of water beads up.
Drop the duck, skin side down onto the pan, cover with the lid and turn the heat down to low.
Cook for 8 minutes. Remove the lid. Remove the duck from the skillet, place on a plate and allow it to rest for 3-5 minutes. Slice thin and shingle on a serving platter. The duck should be perfect medium rare.
The goal is to make the skin crisp without burning it, the steam from the pan to cook the duck to medium rare.

Serve with your favorite side dishes or just eat with chop sticks as an appetizer.
Notes:
This technique will allow most of the fat to render out of the skin.
Grinding the spices fresh creates great aromatic flavor in the duck and makes the kitchen smell fantastic. Save the left over spices for another recipe such as roast pork or chicken.


Printable Recipe
FRENCH TOAST BAKE- STEPHANIE GODKE
05/26/2008
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French Toast Bake

½ cup flour
1 ½ cup milk
1 TBS sugar
1 tsp grated orange peel
1 tsp vanilla
¼ tsp salt
6 eggs
9 cups French bread cubes
1 can mandarin oranges drained
1 jar orange marmalade, heated


Mix the batter and stir in the bread cubes. Pour into a buttered 9x13 pan. Top with the drained orange sections cover and refrigerate over night. In the morning uncover and bake at 400 degrees for 20 to 25 minutes. Use the heated orange marmalade as syrup.


Printable Recipe
FRESH PASTA CARBONARA- STEPHANIE GODKE
03/20/2008
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Fresh Pasta Carbonara

6 slices of thick sweet bacon fried and crumbled
1 box frozen baby peas
2 shallots
20 oz refrigerated angel hair pasta
1 cup cream or half and half
Fresh grated parmesan cheese

Sauté the bacon and drain on paper towels.
Leave 2 TBS bacon grease in the skillet.
Mince 2 shallots. Cook the pasta in boiling water, drain and refrigerate. Rinse the peas in cold water, drain and refrigerate. Grate the fresh parm cheese.

When your guests are enjoying the appetizers heat the bacon fat and sauté the shallots. Add the peas and cream. Add fresh ground pepper and salt to taste then toss in the pasta and heat through. Plate the pasta and toss on the bacon and grated cheese.


Printable Recipe
FRIED MORELS (FARM GIRL MORELS) - FOOD GURU
05/21/2008
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Fried Morels (Farm Girl Morels)

1 pound morels
1 stick butter
1 package saltine crackers, finely crushed
2 eggs


This is the quintessential Iowa Farm Girl Morel recipe.
We start by cleaning the morels

The best way is to split the mushrooms in half lengthwise.
Then soak them in salted water for about 5-10 minutes.
The salt water kills the bugs.
Drain the morels and rinse to get rid of the dirt and the bugs.
Place paper towels on a platter and top with morels split side down.
Top with a second layer of paper towel and pat the mushrooms dry.
To bread the morels
Crack a few eggs in a bowl and beat with a fork, this is egg wash.
Next, place saltines in a zip lock bag and crush with a rolling pin.
You could do this in the food processor, but I find this way more old fashioned and fun

Dip the morels in the egg wash and coat well.
Dredge them in the cracker crumbs and press to pack on the breading

Place the breaded morels on a platter and repeat with the remaining mushrooms.
For best results cook the morels in butter using an electric skillet. This helps keep the temperature even while cooking
Heat the skillet to 400-degrees and melt the butter
cook the morels until they are golden brown on both sides.

You may have to add a little extra butter as the morels cook because they will absorb some butter. Be sure not to brown or burn the butter while cooking. Remove the morels from the skillet, serve immediately.



Printable Recipe
GAUCHO STYLE CHICKEN THIGHS - FOOD GURU
10/03/2008
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Gaucho Style Chicken Thighs

½ cup fresh Italian parsley, loose (leaves and stems)
½ cup cilantro, loose (leaves and stems)
3 large garlic cloves
1 cup olive oil
¼ cup malt vinegar
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon crushed red pepper flakes
12 chicken thighs, boneless and skinless
12 slices of bacon

Puree all ingredients, except the chicken thighs and bacon, and place in a zip lock bag. Add the chicken thighs, and marinate overnight flipping the bag a couple of times. Remove chicken thighs from marinade and drain. Wrap each thigh in a strip of bacon and place 3 chicken thighs on a metal skewer. Use the skewers to hold the ends of the bacon in place. 12 thighs = 4 skewers.

Place the skewers on a broiler pan and roast at 400 degrees until bacon is crisp and chicken is cooked all the way through. Remove cooked chicken from skewers and serve on a platter. Top with Parsley Butter sauce.

Parsley Butter Sauce
¼ cup olive oil
3 tablespoons butter
1 tablespoon garlic, chopped
1/3 cup Italian parsley, chopped

Heat olive oil in a saucepan on medium - high. Add butter, garlic and parsley. Cook until it appears bubbly and foamy then pour over the top of the chicken thighs.






Printable Recipe
HERB CRUSTED SALMON WITH SUN DRIED TOMOATO SAUCE
11/07/2008
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RECIPE SPEC: herb crusted salmon

7oz salmon
1oz herb breading
1/2tbl dijon mustard

herb breading
1cup fine bread crumbs
1tsp basil
1tsp thyme
1/2tsp garlic salt
1 pinch black pepper


Method of Preparation
rub salmon with dijon mustard then roll in herb crumbs
place in a medium heat pan with olive oil
cook for 3 minutes on each side starting with the smooth side up
place on moose plate and drizzle with sun dried tomato cream sauce

sun dried tomoato sauce:
1cup heavy cream
1/4 cup white wine
juice from 1 lemon wedge
1 pinch white pepper
1/4tsp chicken base
1tsp onion,fine diced
1/2 cup puree sun dried tomatoes
1/2 stick butter


Method of Preparation
1.in thick gauge sauce pan ,combine onion,wine and lemon juice
2.reduce this until liquid is almost dry
3.add heavy cream ,chicken base, and white pepper ,sun dried puree,bring to boil
reduse by 1/2
4.cut the butter into chunks and stir into sauce to incorperate

top fish with sauce and enjoy

Printable Recipe
HOMESTYLE CHICKEN & NOODLES
11/12/2008
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2 QTS GOOD CHICKEN STOCK OR BROTH
2 CUPS DICED CELERY
2 CUPS DICED ONIONS
2 CUPS DICED CARROTS
1 tsp WHITE PEPPER (optional)
2 Tblsp CHOPPED PARSLEY (dry is ok)
1 1/2 POUNDS OF DICED CHICKEN BREAST
6-8OZ ROUX (1 CUP FLOUR 1 CUP OIL COOKED OVER MEDIUM HEAT FOR 2 MINUTES)
1-1 1/2 POUNDS COOKED FROZEN EGG NOODLES

IN A 6 OZ STOCK POT ADD CELERY, ONION, CARROTS AND CHICKEN STOCK. BRING TO A BOIL THEN REDUCE TO A SIMMER. SIMMER FOR 10 MINUTES OR UNTIL VEGGIES ARE TENDER. ADD COOKED DICED CHICKEN AND RETURN TO A SIMMER. ADD WHITE PEPPER & PARSLEY.
THICKEN THIS MIXTURE WITH ROUX. YOU MAY NOT WANT TO USE ALL ROUX IF YOU LIKE IT THINNER.
STIR IN EGG NOODLES AND COOK OVER LOW HEAT FOR 10 MORE MINUTES.
SERVE OVER MASHED POTATOES.

Printable Recipe
HOT BROWN SANDWICH
04/23/2008
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Hot Brown Sandwich

Hot Brown is a famous open-faced sandwich that was created at the Brown Hotel in Louisville, Kentucky.

¼ cup butter or margarine
¼ cup all-purpose flour
1-cup milk
1-cup chicken broth
1 cup (4 ounces) shredded Cheddar cheese
¼ teaspoon sale
8 slices bread, toasted
1 pound sliced cooked turkey or chicken breast
8 slices bacon, cooked and drained
4 slices tomato
½ cup grated Parmesan cheese


*Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until thick and bubbly. Stir in cheddar cheese and salt, and continue stirring until cheese melts. Remove from heat.
*Cut 4 slices of toast in half diagonally. Place 2 halves, cut side in, with 1 whole slice in center, on an over proof plate or 15 x 10 inch jellyroll pan. Repeat with remaining toast. Top each with turkey, cheese sauce, 2 slices of bacon crisscrossed, tomato slice, and 2 tablespoons Parmesan cheese. Broil 3 inches from heat 2 to 3 minutes or just until bubbly.
Serve hot. Yield: 4 servings


Printable Recipe
HUNTER STYLE CHICKEN & PASTA
08/28/2008
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2 T olive oil
1/2 cup crimini mushrooms
1/2 cup comestic mushrooms
1/4 cup diced onion
1/4 cup dried bell pepper
1/2 cup diced red tomatoes
1/2 cup artichokes quartered
1/2 cup broccoli flowerettes
1 T fresh garlic
Pinch red pepper flakes (optional)
Pinch baisl & oregano
1/4 to 1/2 cup heavy cream (optional)
1/2 cup parmesan cheese
6 oz cooked diced or sliced chicken
salt & pepper to taste
4-6 oz cooked penne pasta

Stir fry all vegetables in oliv oil until tender. Add cream and continue to cook until sauce develops. Add Parmesan cheese and chicken- Heat and serve.

Printable Recipe
ISLAND JAMBALAYA- MIKE REEH
03/26/2008
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2oz Italian Sausage
4oz Chicken Breast
6oz Chicken Stock (3/4 to 1 cup)
1/4 cup Diced Tomato
1/4 cup Diced Onion
1/4 cup Diced Celery
1/4 cup Diced Green Pepper
4ct 16/20ct shrimp
1 tsp carribbean Spice "Jerk Seasoning"
1/4 cup Diced Green Onion
1/2 to 3/4 cup Black Beans
2 cups or so of cooked rice
2 Tbls Fresh chopped Cilantro
In a skillet brown sausage and chicken until fully cooked. Add shrimp and stir, shrimp will cook faster. Continu to build dish by adding onions, peppers celery, tomatos, and black beans. Add stock and bring to a boil. Add cooked rice, spice, simmer.

Printable Recipe
JOE'S PASTA OF LOVE!
12/18/2008
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Joe's Pasta of Love! Simple-Fast and made with Love!

¼ cup extra-virgin olive oil
¼ cup Canola oil
2-3 t garlic
½ half onion, sliced
½ half cup green peppers,
1 cup fresh mushrooms, sliced
1 cup Roma tomatoes, diced
8 ounces cooked chicken
2-3 T Spicy Joe's taco sauce...of love!

1. Cook the pasta until firm.drain all the water
2. In a skillet add the Olive Oil and Canola Oil over medium heat.
3. Add the garlic, peppers,onions and mushrooms and saute until tender.
4. Add the pasta
5. Season with pepper
6. Add the Happy Joe's Taco Sauce and fresh tomotes
7. Add the cooked chicken






Printable Recipe
KAZU BURGER - FOOD GURU
05/20/2008
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Food Guru Recipes
From PSL 5.20.08

Kazu Burger
For the Burger:
12 oz Rib Eye Steak
1 tablespoon soy sauce
salt and pepper to taste
4 cocktail buns
4 slices American cheese
Kazu Sauce
Grilled or fried onions
Rub steak with soy sauce and season with salt and pepper, Grind.
Form into four - 3 ounce patties, grill to medium-rare.
Top with American cheese.
Split cocktail buns, place a dollop of Kazu Sauce on the top and bottom of the buns.
Place burger on bun, top with fried onions. Serve with pickles.
Kazu Sauce
2 tablespoons sirachi or sambol sauce
2 tablespoons mayonnaise
2 tablespoons rice vinegar
1 teaspoon chopped parsley

Fries
1 large Idaho potato
oil for frying

Cut potatoes into shoestrings using a mandolin or knife.
Fry shoestring potatoes in 350-degree oil until golden brown and crispy.
Season with salt and pepper, or for best results use Food Guru's Steak Spice.




Printable Recipe
LOBSTER BISQUE
12/02/2008
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Lobster Bisque
This recipe is very involved. If you watch the video and study the recipe
I'm sure you'll get good results.

Cooking the lobsters:
2 Maine lobsters, one pound each
1 gallon water, to cook the lobsters

Cook lobsters in a pot of boiling water for about 5 minutes, remove from the water and allow them to cool to room temperature. Reserve the cooking liquid for the stock. Use a pair of heavy-duty scissors to dissect the lobsters, remove the meat from the tail, the claws and the arms. Place the meat on a plate and reserve the shells for the stock.

Lobster Stock:
2 tablespoons olive oil
½ stick butter
1 cup onion, large dice
1 cup celery, large dice
1 cup carrot, large dice
1 tomato, large chopped
lobster shells from two lobsters
4 cloves garlic, rough chopped
1 shallot, large chopped
1 large sprig parsley
2 ounces cognac or brandy
4 sprigs fresh thyme
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Heat a stockpot to medium high and add olive oil and butter. Add onion, celery, carrot, tomato and the lobster shells. Add the remaining ingredients and stir. Cook for about 5 minutes, do not allow this to brown. Pour in the cooking liquid from cooking the lobster. Allow to simmer slowly for an hour. Strain and reduce the stock to three cups.

The Lobster Bisque:
1 stick butter
1 cup onion, small diced
1 tablespoon shallot, minced
1 teaspoon garlic, chopped
2 ounces cognac or brandy
¾ cup all purpose flour
3 cups lobster stock
2 cups heavy cream
2 oz cooking Sherry
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons butter

Heat butter in a saucepan, add onions, shallots and garlic, saute
Add 2 ounces of cognac and ignite to flame off the alcohol. Add flour and stir to form a roux. Add the lobster stock and stir with a whisk, the mixture should become very thick. Allow this to heat all the way through and add two cups of heavy whipping cream. Simmer for 15 minutes. Season with sherry, salt and pepper. Finish with butter. Cut the lobster meat into large chunks, add to the bisque. Serve piping hot.



Printable Recipe
LOBSTER FRIED LOBSTER - FOOD GURU
12/29/2008
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Lobster Fried Lobster
2 eight ounce cold water lobster tails
oil for frying
Melted Butter
Ginger Sauce (see recipe below)
Lemon wedges
Chop Sticks

Use a pair of heavy duty shears, cut lobster tail in half, remove the tail meat from the shells, cut meat into bite-sized pieces.
Deep fry in 350-degree oil for 20 seconds.(Do Not Overcook)
Remove from oil and pour onto a platter lined with paper towels, to absorb oil.
Transfer lobster chunks to serving tray and serve with ginger sauce, lemon wedges and melted butter.

Ginger Sauce
1/2 cup peeled fresh ginger
1 medium onion
1/3 cup fresh cilantro
3/4 cup Kikkoman soy sauce
1/4 cup rice wine vinegar
1/2 cup salad oil
This sauce works great with many different dishes, it is perfect for grilled foods. I use this sauce in my fried rice and also as a marinade for chicken, pork or shrimp. Don't let the amount of onions fool you this sauce is amazing.
Peel the ginger and onions, cut into small pieces and place into a food processor.
Puree, add remaining ingredients and process until smooth, liquefied and sauce like.
Store in a tightly covered vessel in the fridge for up to 7 days. Shake before using.




Printable Recipe
MAC & CHEESE- STACY MITCHELL
05/29/2008
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1 box Annie's Homegrown Mac & Cheese (or any prepared box)
1 package of Cascadian Farms winter squash
2 tablespoons Romano cheese
18 All Bran Garlic & Herb crackers, crushed

1. Prepare macaroni and cheese according to package directions.
2. Place frozen squash in the microwave according to package directions.
3. Combine the macaroni and squash together.
4. Place mixture into 9-by-13-inch pan. Top with Romano cheese and crushed cracker.
5. Bake at 350 degrees for 15 minutes.

Printable Recipe
MAHOGANY RIBS
11/20/2008
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Mahogany Ribs

2 racks of baby back ribs
½ cup stone ground mustard
2 teaspoons fresh ground black pepper
2 teaspoons garlic, minced
2 tablespoons cooked bacon, chopped
2 cups brown sugar



If there is a membrane on the underside of the ribs remove it. Score the back of the ribs with a knife. Par cook the ribs in simmering water for about an hour until the ribs are very tender.* The meat should begin to separate from the bones but not fall apart.
Remove the ribs from the water and let stand for five minutes. Spread the ribs evenly with stone ground mustard, fresh ground black pepper, minced garlic, chopped cooked bacon and bury the whole deal in brown sugar. Place in a baking pan and add ¼ inch of water.

Bake the ribs in a 350-degree oven for 15-20-minutes or until the sugar melts. Remove the ribs from the oven, cut between the rib bones and serve.





*You can reduce the cooking liquid to about a quart and use it to another recipe.


Printable Recipe
MAHOGANY RIBS - FOOD GURU
10/13/2008
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Mahogany Ribs

2 racks of baby back ribs
½ cup stone ground mustard
2 teaspoons fresh ground black pepper
2 teaspoons garlic, minced
2 tablespoons cooked bacon, chopped
2 cups brown sugar



If there is a membrane on the underside of the ribs remove it. Score the back of the ribs with a knife. Par cook the ribs in simmering water for about an hour until the ribs are very tender.* The meat should begin to separate from the bones but not fall apart.
Remove the ribs from the water and let stand for five minutes. Spread the ribs evenly with stone ground mustard, fresh ground black pepper, minced garlic, chopped cooked bacon and bury the whole deal in brown sugar. Place in a baking pan and add ¼ inch of water.

Bake the ribs in a 350-degree oven for 15-20-minutes or until the sugar melts. Remove the ribs from the oven, cut between the rib bones and serve.





*You can reduce the cooking liquid to about a quart and use it to another recipe.






















Printable Recipe
MAPLE BBQ OSSO BUCO- JEFF GRUNDER
03/13/2008
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4 Pork Shanks
1 Stick of butter
1 Large carrot
5 garlic cloves
3 thyme sprigs
1 cup red wine
1 cup flour for dredging
2 large onions
2 stalks celery
3 bay leaves
1 tbsp peppercorns
1 qt pork stock or water to cover shanks half way

Directions:
1. Melt butter in saucepan. Lightly flour shanks and brown in large braising pan on all sides.
2. Remove from pan and add medium diced vegetables and garlic. Heat about 3 minutes
3. Deglaze pan with red wine. Allow to cook out about 1 minute and stir to release all the food on bottom of pan.
4. Add shanks back. Add herbs and pork stock.
5 Bring back to a boil. Cover with saran wrap and foil.
6. Braise in 325 degree oven about 1 hour and 15 minutes- until fork tender. Remove from oven. Reserve shanks and strain cooking liquid.

For sauce:
4 cups pure maple syrup
1/4 cup molassas
1/2 cup brown sugar
2 cups BBQ sauce
1/2 tbsp kosher salt
2 cups cooking liquid
2 Tbsp cracked black pepper
1/2 bunch minced parsley

Directions
1.Combine Ingredients and bring to a boil. Sauce is done.
2. Glaze shanks with sauce in oven for 4-6 minutes pool a little extra sauce on plate.

Printable Recipe
MARGARITA WHITE FISH FILLETS
12/12/2008
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Margarita White fish Fillets
(artic queen)

Ingredients
6 (8-ounce) white fish fillets
3/4 teaspoon salt, divided
1/4 cup fresh cilantro leaves
1/4 cup chopped onion
1 tablespoon sugar
1 tablespoon finely chopped jalepeno
3 tablespoons fresh lime juice
1 tablespoon tequila
1 tablespoon vegetable oil
1 garlic clove, chopped
Cooking spray
Chopped fresh chives (optional)
Lime wedges (optional)
Preparation
Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt, cilantro, and the next 7 ingredients (cilantro through garlic clove) in a blender or food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.
Prepare grill.
Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork. Garnish fish with chopped chives and lime wedges, if desired.
Note: Store cooked fillets in refrigerator for up to 1 day.


Pico de Gallo Salsa

A fresh and chunky salsa with tomatoes and chile peppers and onions, also known as Pico de Gallo salsa recipe.
Ingredients:
4 roma tomatoes, chopped
1/2 cup finely chopped onion
2 jalepeno finely chopped
2 tablespoons chopped red or yellow bell pepper
1 1/2 teaspoons finely chopped fresh cilantro
1 teaspoon lime juice
salt and pepper, to taste
Preparation:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.


Printable Recipe
MARINATED AN GRILLED 'ANCHO' BEEF' SKEWWER'S
09/04/2008
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Marinated an Grilled 'Ancho' Beef' skewwer's
1/4 cup ancho powder
1 cup vegetable oil
1/8 cup granulated garlic
4 tbls cracked black pepper
2 tbls kosher salt
1/2 cup cilantro
1/8 cup worstershire
1bottle corona beer
take all the above an place in blender,puree till thoroughly blended
1&1/2 pound's chucksteak
3 poblano pepper's
1 medium onion
8 bamboo skewwer's
take chuck steak an cube into 2 ounce portion's,place cubed beef in large bowl ,take marinade in blender an pour over beef,Refrigerate till ready to skewwer. On clean cutting board cut pepper's an onion into 1&1/2 inch chunk's Pull beef from refrigerator.Taking 1 skewwer push 1 piece pepper an onion onto skewwer, Taking 1cube of beef onto skewwer continue process till skewwer is full .complete all 8 skewwer's,Place in container an pour remaining marinade over skewwer's ,refrigerate overnight if possible or you can go right to your grill an cook to your desired doneness,It's Gonna Smack Your Lip's An Dance On Your Tongue'Enjoy

annatto Rice
2 cups rice
2 table spoons annatto paste
1&1/2 tbls cracked black pepper
2 tbls kosher salt
1/2 cup diced celery
1/2 cup diced onion
4 cup's chicken stock or boullion
3 tsp oil
in medium sauce pan place oil onion,celery cook for 4 minutes add rice take annnato paste an add to chicken stock wisk till blended an to pot,season to taste. when done serve with beef skewwer's'Enjoy''


Printable Recipe
MAYTAG BLEU TENDERLOIN TOWER- WOODFIRE GRILL
04/29/2008
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Maytag Bleu Tenderloin Tower



12oz Prime Angus Beef Tenderloin (cut into 2 6oz medallions)

4oz Thick-sliced Beefsteak Tomato

3oz Julienned Sweet Vidalia Onions (carmelized)

2oz Button Mushrooms

4oz Green Bean Almondine

5oz Garlic Whipped Potatoes

2oz Demi-Glace

2oz Maytag Bleu Cheese Crumbles







Cooking Instructions:



1. Marinade mushrooms and tomato in the port reduction for 1 hour.

2. Caramelize Vidalia Onions

3. Sautee marinated vegetables in Extra Virgin Olive Oil. Add caramelized onions to mix.

4. Sautee beef medallions to desired temperature. (Medium Rare is recommended)

5. Build the Maytag Bleu Tenderloin Tower by starting with a Garlic Whipped Potato base. Place the green bean almondine atop the potatoes, then one steak medallion. Layer the onion and mushroom mix on top of the medallion and top with the beefsteak tomato. Crown the tower with the other steak medallion.

6. Crust the top of the tower with the Maytag Bleu Cheese crumbles.

7. Drizzle the demi-glace around the Maytag Bleu Cheese Tower to finish.



Printable Recipe
MINI BURGER BUFFET
05/01/2008
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Ingredients
Basic Mini Burgers:


1-1/2 pounds ground beef

1 large clove garlic, finely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Flavor Variations

Smoky BBQ Cheddar, Buffalo Style or Taco (recipes follow)

Instructions

1. Combine Basic Mini Burger ingredients in medium bowl, adding desired Flavor Variation ingredients and mixing lightly but thoroughly. Lightly shape into twelve 1/2-inch thick mini patties.

2. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once.

3. Serve mini burgers as directed in desired Flavor Variation.

Smoky BBQ Cheddar: Add 1 cup shredded Cheddar cheese to Basic Mini Burger mixture. Halfway through grilling, baste patties with 1/4 cup prepared hickory barbecue sauce. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with 24 sweet or dill pickle slices and 3/4 cup prepared coleslaw. Close sandwiches. Serve with additional barbecue sauce, as desired.


Buffalo Style: Add 1/4 teaspoon ground red pepper and 1/2 cup crumbled blue cheese to Basic Mini Burger mixture. While patties are grilling, combine 3 tablespoons melted butter and 1/4 cup hot pepper sauce. Set aside. Place burgers on bottoms of 12 split small dinner rolls. Top evenly with thinly sliced celery, shredded carrots, as desired, and some of the hot sauce mixture. Close sandwiches. Serve with blue cheese dressing, as desired, and remaining hot sauce mixture.

Taco: Add 1 package (1.25 ounces) taco seasoning mix to Basic Mini Burger mixture. While patties are grilling, combine 1/2 cup dairy sour cream and 2 teaspoons fresh lime juice. Set aside. Cut burgers in half and place both halves in each of 12 taco shells. Top evenly with shredded lettuce, chopped tomato, shredded Cheddar cheese or Mexican cheese blend, prepared salsa and sour cream mixture, as desired.


Printable Recipe
MOREL PO-BOY - FOOD GURU
05/21/2008
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Printable Recipe
MORELS AND ASPARAGUS IN PASTA - FOOD GURU
05/21/2008
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Morels and Asparagus in Pasta


2 tablespoons olive oil
2 tablespoons butter
1 stick of butter (for beurre blanc)
¼ cup onions, sliced thin
1 tablespoon garlic
1 oz cognac
1 cup asparagus tips, blanched
1 cup morel mushrooms, cleaned and sliced
½ cup white wine
½ cup of heavy cream
½ cup tomatoes, chopped
6 fresh basil leaves
2 cups campanelle pasta
grated parmesan cheese
1-8oz grilled chicken breast (optional)

1 teaspoon salt
1 teaspoon pepper

Heat a skillet to medium high. Add olive oil and 2 tablespoons butter. When the olive oil and butter are hot, add onions and garlic. Very carefully add the cognac (caution: this will create a large flame). When the flames subside, add asparagus tips, morels, salt and pepper. Add a half cup of white wine and cook until the liquid is reduced by half. Add half a cup of heavy cream and reduce that by half.

Reduce the heat to medium and slowly fold in a stick of butter, one tablespoon at a time to create beurre blanc. Add tomatoes and fresh basil. When all the butter is incorporated add the pasta. Toss and pour into a serving bowl. Top the dish with fresh grated parmesan cheese. If you'd like to add some substance to this pasta, top it with a grilled chicken breast.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Medium
Servings: 1-2







Printable Recipe
MUSHROOM STUFFED PORK TENDERLOIN WITH A MARSALA PORTABELLA MUSHROOM CREAM SAUCE
04/10/2008
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Mushroom Stuffed Pork Tenderloin with a Marsala Portabella Mushroom Cream Sauce

4- 6 oz Pork Tenderloins- cleaned 2 cups of fine diced portabella mushrooms
¼ cup fine diced red onion 1 sprig of fresh thyme
2 T olive oil 2 T chopped garlic 1 cup of shredded parmesan cheese 1 cup of bread crumbs

Sauce
2 T Butter ½ cup sliced Portabella Mushrooms
1 T chopped Garlic ½ cup of Marsala
3 cups of heavy cream 1 Sprig of Fresh Thyme
¼ cup of Roux Salt and Pepper to Taste

In a large skillet combine olive oil, mushrooms, red onion, garlic, fresh thyme sauté for 4-5 minutes till mushrooms and onion are done- then put in fridge to cool for 10 minutes. After 10 minutes has went by add the cheese and bread crumbs.
In a skillet pan sear the pork tenderloin just till the outside is done - put them in the freezer to cool for 15 minutes - then stand them on the end and cut an X in the middle- stuff the pocket. Place in a roasting pan and roast till 145 degrees internal temp. Let rest for 5 minutes.

In another skillet melt butter and sauté mushrooms and garlic. When that has sautéed for 4-5 minutes deglaze with the Marsala wine - reduce by ½ then add cream and thyme, cook for 3-4 minutes. Then thicken with the roux and salt and pepper to taste. To plate cut the pork on the bias and pour sauce on top.


Printable Recipe
NEW ENGLAND CLAM BOIL - FOOD GURU
08/11/2008
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New England Clam Boil

Ingredients

4 maine lobsters
whole 1 1/4 pound each 2 dozen clams
middle or little necks 4 chicken thighs, bone in
skin on 2 pounds polish style sausage
your personal favorite 4 ears corn on the cob, shucked
2 pounds red skin potatoes
1 head fresh garlic, cut in half
1 onion, cut in half
2 lemons, cut in half
1 cup Zatarain's liquid crab boil, or other hot sauce.
Set up the outdoor turkey fryer and fill it half way up with water. Turn on the heat and bring water to a boil. Place the potatoes and chicken in strainer basket and lower gently into the boiling water. Add the garlic, onion and lemon for flavor. Cook for ten minutes before we add the rest of the ingredients. Add the remaining ingredients in layers, corn, lobster, clams, sausage. Cover and cook for 20-minutes. Some of the ingredients will be above the water level, that's ok because the steam will cook them. For an awesome presentation carefully lift the strainer basket so most of the water drains off and pour the whole deal onto an outdoor table lined with newspapers. It's a good idea to have a large sheet pan or platter under the news papers, so you don't make too big a mess. Serve with lobster crackers and ice cold beverages... Dig In! You can reduce the cooking liquid and use it for some wicked clam chowder broth. If you are going to use it for broth, back off on the hot sauce. The smaller the clams the more tender they are.



Printable Recipe
OLD FASHIONED POT ROAST
11/19/2008
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4# SHOULDER CLOD
2 MEDIUM/LARGE ONIONS
2 QT. STRONG BEEF STOCK
1 tsp BLACK PEPPER
2# RED POTATOES
1# BABY CARROTS

CHEF'S NOTE-MY CHOICE OF POT ROAST IS SHOULDER CLOD MEAT. IT HAS THE RIGHT AMOUNT OF FAT FOR A DELICIOUS ROAST

CUT ORAST IN APPROX 12 PIECES
SEAR MEAT OPTIOINAL.
COVER MEAT WITH BEEF STOCK AND PLACE IN 350 DEGREE OVEN FOR 4 HOURS
ADD POTATOES AND CARROTS IN THE LAST 2 HOURS OF BAKING.

Printable Recipe
OPEN FACED PORK TENDERLOIN - FOOD GURU
07/22/2008
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Open Faced Pork Tenderloin

Ingredients

2- six ounce pork loin chops, bone in
soy sauce
1/2 pound Italian sausage
1/4 onion, thinly sliced
3 cloves garlic, minced
6 slices fresh mozzarella cheese

The Sauce:

2 tablespoons olive oil
2 cloves garlic, chopped
1/2 cup fresh fennel, sliced
12 grape tomaties, halved
12 kalamata olives, halved
12 queen olives, halved
1 teaspoon capers
1/2 stick butter
fresh basil
parmesan cheese to finish

Prepare the chop by placing it on a cutting board, covering it with a double thickness of plastic wrap. Pound the loin until it is very thin almost like a pizza crust. Get as close to the bone as you can.
Coat a baking pan or iron skillet with a little olive oil and place the pork in the pan. Rub it with soy sauce and rub withseasonings and place in the fridge to marinate until needed.
Brown the sausage in a skillet, drain the grease and spoon on top of the pork.
In the same skillet saute the sliced onion and garlic and cook until translucent. Spoon over the sausage. Top with the fresh mozzarella slices and bake in a 400-degree oven until the pork is cooked and the cheese is browned and bubbly.
While the pork is in the oven, prepare the sauce in the same pan by adding some olive oil. Add the sliced fennel, chopped garlic, kalamata and queen olives, the grape tomatoes and the capers. Cook until the fennel is tender and then add the half stick of butter and some fresh basil. (Just roughly tear with your fingers.)
Pour the sauce over the pork and finish with some fresh grated parmesan cheese!


Printable Recipe
PAN FRIED PORK CHOPS WITH GRAVY
11/05/2008
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2- 4oz boneless pork chops
2oz butter or oil
Seasoned flour: 1cup flour, 1T paprika, 1T garlic powder, 1/2T black pepper
1 cup gook strong chicken stock or boullion

In a heavy skillet add 2oz butter or lard. Heat 2 minutes then turn to medium heat. Dredge chops in seasoned flour & pan. Fry brown on each side. Remove at 155 degrees F. To skillet add 1 1/2 to 2T seasoned flour & whip. Should be consistancy of soft peanut butter or wet sand. Cook for 1-2 minutes on low heat DO NOT BURN. Whip in chicken stock to thicken smooth. Serve over pork chops with mashed potatoes.

Printable Recipe
PAN FRIED WALLEYE WITH A WHITE WINE CAPER SAUCE- JEFF GRUNDER
02/20/2008
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Pan Fried Walleye with a White Wine Caper Sauce

2 T Butter
Walleye Filets- 2
2 T Flour
Salt and Pepper
½ Cup Mushrooms- sliced
½ cup of White Wine
2 T Butter
1 T flour
1 Cup of Heavy Cream
1 Cup of Chicken Stock
2 T Lemon Juice
2 T Capers

In a large Skillet heat butter over a Medium heat then flour walleye on both side that has been seasoned with salt and pepper. Pan fry till the fish is cooked through. Then remove the fish and deglaze with the wine add mushrooms and garlic, cook for 1 minute the add the 2 other Tablespoons of butter and 1 Tablespoon of flour , stir for 1 minute. Then add heavy cream, chicken stock, lemon juice, capers, add fish back into the pan and serve with the sauce.


Printable Recipe
PANKO CRUSTED SEABASS - FOOD GURU
11/06/2008
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Panko Crusted Seabass

2 fresh filets of sea bass
2 teaspoons Basil Oil, recipe below
1/2 cup panko crumbs
olive oil to sauté fish
Basil Oil
1 cup fresh basil
2 cloves garlic
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
Tomato Dill Beurre Blanc
1/2 cup dry white wine
1 tablespoon fresh chopped garlic
1/2 cup diced onion
1/2 cup heavy whipping cream
1/2 pound butter, unsalted
1 fresh tomato, seeds removed, diced
1 tablespoon fresh dill, minced
Filet the sea bass into portions and place in a lightly oiled baking pan. Baste with the basil oil and sprinkle with the panko to form a crust.
Heat olive oil in a skillet and cook the sea bass in the skillet crumb side down for about two minutes to lightly brown the crumbs. Transfer the baking pan and place crumb side up. Add a little water to the pan to keep the fish moist while cooking.
Bake the sea bas sin a 400 degree oven just until the fish is hot all the way through. Do not overcook! Place the fish on a serving platter and top with the Tomato Dill Beurre Blanc.
Basil Oil
Place all the ingredients in a food processor and puree until smooth.

Tomato Dill Beurre Blanc
In a saucepan, heat the wine, garlic and onion and allow this to boil and reduce by half its volume. Add the whipping cream and reduce by half again.
Cut the butter into eight pieces and add to the sauce whisking constantly, one chunk at a time. When all the butter has been added, pour the sauce into another bowl and reserve.
After the sauce has cooled to room temperature, add the diced tomatoes and the dill.



Printable Recipe
PASTA CARBONARA W/SHRIMP & ARTICHOKE - MIKE REEH
01/23/2008
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1 large serving

4 slices bacon, chopped
1 tablespoon garlic
1/2 cup sliced mushrooms
1/2 cup quartered artichokes
1/4 cup sliced scallions
4 ea. Tiger shrimp
1 tablespoon fresh chopped parsley
6 oz. cooked pasta
3/4 to 1 cup fresh cream
1/4 to 1/2 cup Parmesan cheese
Salt and pepper to taste

1. Brown bacon in a large 12 inch skillet. Remove some grease.

2. Heat on high, begin to build garlic, mushrooms, artichoke, scallions and shrimp.

3. Add cream, bring to hard boil, add Parmesan and pasta.

4. Cook until lightly thickened.

Serve in large bowl, top with cracked pepper.

Printable Recipe
PENNE WITH SPRING VEGETABLES- KIM KIRCHHERR
03/12/2008
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Penne with Spring Vegetables
Servings: 4
Overview:

This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night."
Ingredients:
1 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
1 (8 ounce) package sugar snap peas, trimmed
1 (8 ounce) package dry penne pasta
3 tablespoons olive oil
1/2 cup grated Parmesan cheese
salt and pepper to taste

Directions:
1. Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
2. Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan"

Printable Recipe
PEPPERY HERB-O - LIOUS BURGERS
07/01/2008
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Peppery Herb-O - Lious Burgers

2 lbs of Ground Beef 2 cloves of Garlic-chopped
½ cup of fresh parsley ½ cup chopped fresh dill
¼ cup Worcestershire 1 small Diced Onion
Salt and Pepper 1 1/2 cups of Pepperjack - cut in 1 inch cubes

Combine Ground beef, garlic, Parsley, Dill, Worcestershire, Diced Onion, salt and pepper, Make in 6 large balls in the middle put a Square of the cheese and form a patty around it. Fire up the grill and cook till medium doneness. Toast buns and place lettuce, tomato, onion, radishes, top with a burger then top that with the sour cream Dijon place other bun on top

Top with:

½ cup sour cream ¼ cup Dijon Mustard
1 T Honey

Buns then top with Lettuce, Tomato. Red Onion, Sliced radished

Stack it and eat it.


Printable Recipe
PORK WRAP WITH GRILLED VEGETABLES AND CUCUMBER DILL DIP- JEFF GRUNDER
07/24/2008
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Pork Wrap with Grilled Vegetables and served with a Cucumber Dill Dip

1 ½ lbs of pork cutlets - cut thin and pounded out with a mallet
4 cloves of crushed garlic 2 T Minced Fresh Mint
1 T Seasoning Salt ½ cup olive oil
1 Red Pepper Roasted 1 Yellow Squash- Sliced and Grilled
1 Zucchini -sliced and grilled 8 Flour Tortillas

Dip
1 Cucumber - Diced Small 1 Ripe Tomato- Diced
½ Small Red onion - Diced 1 Cup of Sour Cream
2 T Fresh Dill - Chopped Salt and Pepper

Marinated Pork in the Olive oil, Garlic, Mint, and Seasoning Salt.
Grilled the Vegetables over an outdoor Grill along with the meat, Remove from the grill when pork is still pink. Chop and Slice all the vegetables and pork up together. Grill the tortillas over the grill also for great eye appeal. Make the dip by combining all the dip ingredients and mix well, Make then like a taco and enjoy.


Printable Recipe
PRETZEL CRUSTED LAKE PERCH WITH MUSTARD SAUCE
11/14/2008
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Pretzel crusted Lake Perch
3 cups crushed pretzels
1 cup buttermilk or egg wash
desired amount fish fillets
Place pretzels in food processor and run til almost powder.

In a saute pan
heat some oil or butter til hot. Dry fillets with paper towel, dip in wash and coat heavy with the pretzel crust. Place in pan and cook til golden brown on each side about 3 minutes.

If fillets are thick, brown in pan and finish in oven. Can also be finished in pan on low heat with lid.
Portion on a plate and spoon sauce over fish.


3-mustard sauce

heavy cream 1 cup
white wine 1 tbl
juice from 1 lemon 1 wedge
white pepper 1 pinch
chicken base 1/4 tsp
onion,fine diced 1 tsp
yellow mustard 1 tbl
boetjes mustard 1/2 tbl
dijon mustard 1/2 tbl

butter 1/2 stick







Method of Preparation
in thick gauge sauce pan ,combine onion,wine and lemon juice
2.reduce this until liquid is almost dry
3.add heavy cream ,chicken base, and white pepper ,bring to boil
reduse by 1/2
6.cut the butter into chunks and stir into sauce to incorperate
7.add mustards
top fish with sauce and enjoy

Printable Recipe
QUICK CHICKEN WITH ASPARAGUS AND PROVOLONE- KIM KIRCHHERR
03/12/2008
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Quick Chicken with Asparagus and Provolone

Servings: 4

Ingredients:
4 skinless, boneless chicken breast halves
5 tablespoons olive oil
2 eggs, beaten
1 cup Italian-style dry bread crumbs
1 (14.5 ounce) can chicken broth
1 (10 ounce) can asparagus, drained
4 slices provolone cheese

Directions:
1. Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides.
2. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece.
3. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
RAINBOW TROUT WITH LEMON DILL BUTTER
09/19/2008
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Rainbow trout with lemon dill butter

Lemon dill butter
½ lb softened butter
½ tsp dillweed
1 tbl Dijon mustard
Zest and juice from ½ lemon

Mix until incorporated
Set aside or make into rosettes and store in freezer

1ea Rainbow trout 8 oz
¼ zuchinni
¼ yellow squash
½ carrot
All vegetables cut with mandeline
2 rosettes of dill butter
2 tbl seasoned flour

in sauté pan under medium heat place lightly floured trout meat side down . cook for 1 ½ minute then flip turn off heat and let rest while you finish the pasta.
In sauté skillet sautéed straw cut vegetables for 1 minute in 1 tbl lemon dill butter then add in linguine and chicken stock . while this is heating place a rosette of butter on fish to flavor the trout.
Place pasta in bowl and top with fish serve with a nice Caesar salad


Printable Recipe
RATATOUILLE - FOOD GURU
10/27/2008
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Ratatouille

¼ cup olive oil
1 cup onion, small diced
1 tablespoon shallots, minced
2 tablespoons garlic, chopped
1 cup red bell pepper, large diced
1 cup green bell pepper, large diced
1 cup zucchini, large diced
1 cup yellow squash, large diced
1 cup fresh fennel bulb, large diced
1 medium red onion, large diced
2 large tomatoes cut into large chunks
1 medium eggplant, large diced
2 cups broccoli florets
2 cups large mushrooms, quartered
1 tablespoon fresh thyme
12 leaves fresh basil, sliced thin, chiffonade
2 cups provolone cheese, shredded
½ cup parmesan cheese, shredded

Heat a large, oven safe skillet to medium high and add olive oil, onions, shallots and garlic. Sauté and stir for about two minutes.

Add the red and green peppers, zucchini, yellow squash, fennel and red onion. Cook for five minutes until vegetables are cooked through and reduce in volume.

Add the tomatoes, eggplant, broccoli and mushrooms. Cook until they are hot and have reduced in volume. Add fresh thyme and basil. .

Bury the vegetables with provolone and parmesan cheese. Bake at 400-degrees for 20 minutes or until the cheese turns golden brown.



Printable Recipe
RED CURRY SEAFOOD - FOOD GURU
10/16/2008
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Red Curry Seafood

4 large shrimp
2 lobster tails
4 Jumbo Sea Scallops

1/4 cup vegetable oil
1/2 Spanish onion, julienne
1/2 red bell pepper, julienne
1 jalapeno pepper, sliced thin, w/ seeds
1 teaspoon chopped garlic

1/4 cup soy sauce
1 teaspoon Thai fish sauce, nam pla
1 tablespoon Thai red curry paste
1 tablespoon water

8 asparagus Spears, cut 2 inch slices
1 cup bamboo shoots
1 can coconut milk
1 teaspoon black pepper
24 fresh basil leaves
Peel & de-vein the shrimp, remove shells from lobster.

Heat the oil in a hot wok, add onion, peppers, jalapeno peppers and garlic.
Add the seafood, soy sauce and fish sauce.
Dissolve the red curry in water, stir into sauce until it dissolves. (Lumps of undissolved red curry tastes bad.) .

Add asparagus, bamboo shoots and coconut milk, allow to simmer for about five minutes until the seafood is cooked.
Add black pepper to balance flavors. Tear or slice the basil leaves, and add right at the end so the flavor stays explosive and doesn't cook out.
Serve with jasmine rice.
*Make sure you have plenty of sauce to rice.
** You may add more or less red curry to increase or decrease heat level.



Printable Recipe
ROASTED PORK LOIN WITH SWEET ONION PEACH MARMALADE- JEFF GRUNDER
04/24/2008
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Roasted Pork Loin with a Sweet Onion Peach Marmalade

Sweet Onion Peach Marmalade
¼ cup olive Oil 4 Large Onions - Sliced Thin
¼ cup Peach Preserves 1 T Fresh Rosemary
1 T Fresh Thyme 1 t salt
1 t black pepper 1 T balsamic vinegar
2 T Sugar

Roasted Pork Loin
1 T Fresh Rosemary 1 T Fresh Thyme
2 Cloves of Garlic Minced 1 t Kosher Salt
1 t Black Pepper 3-4 Lb of Whole Pork Loin
Chopped Parsley ¼ cup of olive oil

For the onion marmalade, place a large heavy pot over a medium- hi heat. Add the olive oil and onions. Stir to combine and cook until starting to sizzle and slightly brown, about 4 minutes. Add the remaining ingredients. Reduce to a lower heat. Cover the pot and cook for about 1 ½ hours stirring every 30 minutes to scrape up the brown bits. The onions should be a jam like consistency and a deep brown color.

Meanwhile in a bowl combine Rosemary, Thyme, Garlic, Salt, Pepper, Olive oil in a small bowl, whisk together. Pour over the Pork and let marinade for 1 hour.

After the pork has marinated then place the pork either on a outdoor grill or a roasting pan in the oven till the pork is about 140 degrees internal temp or with a slight pink color to the meat.
Then cut into 4 oz slices and serve with the Sweet Onion Peach Marmalade on top with a little chopped parsley for color.

Printable Recipe
ROASTED RED PEPPER ALFREDO SAUCE
05/29/2008
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Roasted Red Pepper Alfredo Sauce
Serves 9 (1/2 cup serving).
All you need
¾ cup soft tofu
¾ cup fat-free cottage cheese
2 tablespoons fat-free cream cheese
1 small garlic clove
3 tablespoons Parmesan cheese
2 tablespoons Romano cheese
¼ teaspoon white pepper
2 whole roasted red peppers
All you do:
Mix all ingredients together in a blender.
Place in a sauce pan heat thoroughly. Add sauce to pasta and serve.


Printable Recipe
ROOTBEER BRINED PORK TENDERLION - ERAN SALZMANN
06/05/2008
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ROOTBEER BRINED PORK TENDERLION

3 cups RootBeer
1/2 cup minced garlic
1/4 cup brown sugar
1 cup olive oil
generous pinch of kosher salt
generous pinch black pepper

Trim pork tenderloin of silver skin, allow to marinate or brine in liquid overnight or 8 hrs. Sear in pan to carmalize all sides. Roast in oven or on the backyard grill to desired doneness allow to rest , slice and serve with mized green salad with your favorite vinaigrette, and roasted potatoes.
Makes a great meal


Printable Recipe
SAKE SOY GLAZED CHICKEN- QUAD CITIES PERSONAL CHEF SERVICE
03/18/2008
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Mise En Place
8 boneless, skinless Chicken Breasts, 6 ounces each
4 tablespoons Canola Oil

Marinade
1 clove Garlic, minced
1/2 teaspoons Chinese 5-spice powder
1/2 tablespoon Miso
1 tablespoon Cilantro,chopped fine
1/2 tablespoons grated Ginger Root
1/2 tablespoons Chili Oil
1/2 tablespoons Sesame Oil
3 tablespoons Honey
3 tablespoons Rice Vinegar
3 tablespoons Sake
1/2 tablespoons Lime Juice
1/z cup low-sodium Soy Sauce
2 teaspoon lime zest

Garnish
8 large Green Onions, bulbs julienned and placed in ice water to form flowers
2 tablespoons Black Sesame Seeds, toasted

Serves: 8
1. Clean and dry chicken. Set aside. Place into plastic bags or between plastic wrap or
wax paper and pound lightly until the breast has stretched slightly and is a nice even
thickness. Set aside.

2. In an instant marinater or glass casserole dish, combine garlic, 5-spice powder, miso,
cilantro, ginger, chili oil, sesame oil, honey, rice vinegar, sake, and soy sauce. Whisk
to thoroughly combine. Remove Vi cup of the sauce, reserve for Asian Veggie Saute.

3. Add the lime zest and lime juice to the sauce left in the dish to finish marinade.
Whisk to combine.

4. Place chicken in marinade, cover and refrigerate. Marinate 15 minutes in instant
marinater or 30 minutes in casserole dish.

5. Remove chicken from marinade, reserving marinade. Pat dry and set aside.

6. Place marinade in a small sauce pan, bring to a boil on high heat. Lower heat and
simmer sauce until it starts to bubble and thicken. Set aside until serving.

7. In a large skillet, heat oil over medium-high heat (about Vi tablespoon per breast to
be cooked). When oil is hot, place chicken, skin side down, in pan. Saute both sides
of chicken until juices run clear and meat is golden. If necessary, cook in batches. Do
not crowd pan.

To Serve: Place a bed of vegetables on the plate. Slice chicken on the bias in 3/8 inch slices. Center the sliced chicken on top of the vegetables. Drizzle a little of the reserved sauce (as desired) over the sliced chicken. Place a scoop of the Wasabi Mashed Potatoes to the side of the chicken and vegetables. Garnish plate by placing a green onion flower on side and a sprinkle of sesame seeds over food.

Variations: Substitute 2 tablespoons of smooth peanut butter for miso. Substitute a firm white fish, like Bass, for the chicken. Substitute finely chopped jalapenos for chili oil. Substitute white sesame seeds for black ones.



Printable Recipe
SALMON & SEA SCALLOPS WITH MANGO MUSTARD GLAZE
04/30/2008
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6 oz Fresh salmon
2 Sea scallops cut in half
1 Tbl olive oil
Seasoning salt to taste

2 Tbl chopped red onion
1 Tbl chopped cilantro
1-2 limes, juice only
1/4 cup mango chutney
1 Tbl dijon mustard
1 Tbl boejies mustard

In a 10 inch non stick skillet add oliv oil and get hot. Sear seasoned scallops and salmon to internal temperature of 150-155 fahrenheit. Remove from pan.

In skillet add red onion, chopped cilantro and lime juice. Melt manog chutney into skillet and stir in mustards.

Place salmon and scallops over wild rice, then spoon sauce over that. Garnish with scallions

Printable Recipe
SALMON IN SPINACH PHYLLO CRUST - FOOD GURU
12/08/2008
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Salmon in Spinach Filo Crust

12 sheets thawed filo or phyllo dough
2 sticks melted butter
1 cup bread crumbs
½ pound fresh spinach leaves
kosher salt and pepper to taste
2 six ounce filets of salmon, skinless & bone free

Unwrap filo dough and lay out on the counter. Cover with a damp cloth to keep it from drying out as you work with it. Remove the top layer and place it on your work surface. Brush it liberally with melted butter and dust the layer lightly with bread crumbs. Place a second layer of filo on the first and repeat the process until you have six layers of filo. Place spinach leaves in the center of the filo. Lightly sprinkle with salt and pepper. Top with a piece of salmon, then top with more spinach and sprinkle with salt and pepper again. Make sure the salmon is completely wrapped in spinach. Wrap the filo over the spinach as you would wrap a present, first the sides and then the ends. As you wrap each fold, butter brush the dough to seal. When completed it should look like a square package. Gently transfer the package to a large cooking sheet. Repeat with the second portion. Bake at 400ºF about 12-15 minutes until the filo dough is crisp and golden brown. Remove from the oven and transfer to a cutting board. Slice the packages from corner to corner with a serrated knife. Serve with garlic beurre blanc.

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Difficulty: Medium
Servings: 2



Printable Recipe
SCALLOPS MIMOSA
08/22/2008
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scallops mimosa
5-6 large sea scallops

1/4 cup honey
1/3 cup orange juice concentrate
2 tbl white wine vinegar or champagne vinegar

on medium high heat pan sear scallops, season with salt and pepper scallops they are done when they are a clear white, no grey opaque color. should take about 4 minutes on each side .
in another pan place honey, orange juice concentrate and white wine vinegar, (could also use champagne vinegar) reduce by 1/2 season with salt and pepper to taste.
place scallops on plate and drizzle with mimosa sauce suggest serving it with white sticky rice and vegetable

Printable Recipe
SCAMPI-PASTA PAMO DORO - MIKE REEH
08/14/2008
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SCAMPI - PASTA PAMO DORO - MIKE REEH

¼ C. OLIVE OIL
1 C. FRESH RED TOMATO (DICED)
1 C. FRESH YELLOW TOMATO (DICED)
1 T. FRESH GARLIC
1 C. SLICED FRESH MUSHROOM
6 EACH 16/20 CT. SHRIMP
¼ C. DRY WHITE WINE OR CHICKEN STOCK
1 TO 2 T. FRESH BASIL
SALT & PEPPER TO TASTE
½ TO 1 C. FRESH GRATED PARMESAN CHEESE
8 OUNCES COOKED PENNE PASTE


* HEAT OLIVE OIL AND ADD TOMATOES, MUSHROOMS, & GARLIC.
* COOK UNTIL VEGETABLES BEGIN TO BREAK UP.
* ADD SHRIMP, WHITE WINE, BASIL, SALT & PEPPER. CONTINUE TO COOK
UNTIL SHRIMP ARE PINK & JUST DONE.
" ADD COOKED PASTA, TOSS & SERVE IN LARGE BOWL.
" COVER GENEROUSLY WITH GRATED PARMESAN CHEESE


Printable Recipe
SEAFOOD MORNAY
10/29/2008
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SEAFOOD MORNAY

Pan and grill oil 1 oz
Sliced domestic mushrooms 1/2 cup
Diced red onion 1/4 cup
Crawfish tails 1 oz
Shrimp 21-25ct 4 ea
Sherry 1 oz
Mornay sauce 4 oz
Chicken stock 2 oz
Scallions 1 t
scallops 3 ea
q - factor 1 ea
garlic bread 1 ea
red pepper strips 4 ea

Method of Preparation
in saute pan place oil , saute mushrooms,onion, red pepper, shrimp and scallops ,
then deglace with sherry and add in chicken stack ,mornay and crawfish
stir until smooth place in rarbit and serve on moose plate with
garlic bread and top with scallions

Printable Recipe
SEARED FILET OF BEEF TENDERLOIN OVER ASIAGO AND PARMESAN POLENTA WITH SAUTÉED GR
09/30/2008
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6-8 oz Beef Tenderloin
Sear tenderloin. Bake at 350 degrees for 15 min for a medium rare to medium temperature.

1 bunch chopped Swiss Chard
2 tablespoons olive oil
Sauté over medium heat with olive oil until wilted

Polenta
8 cups heavy cream
3/4 cup corn meal
1/3 cup asiago cheese
Salt and Pepper to taste

Bring cream, and 3/4 teaspoon salt to a boil in a large heavy saucepan. Sprinkle in polenta and cook over medium heat, whisking constantly, 5 minutes.

Remove from heat and whisk in asiago. Sprinkle with coarsely ground pepper and sea salt



Berry Coulis
1 pint berries
4 cup water or to cover
1 tablespoon sugar
Cook the berries, water and sugar over low heat for 10 to 15 minutes, stirring occasionally until sugar dissolves. Strain through a fine sieve to remove any seeds


Printable Recipe
SEARED SCALLOP WITH AVOCADO AND NORTH AFRICAN MANGO CHUTNEY
08/27/2008
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Seared Scallop with Avocado and North African Mango Chutney



2 Lbs Mango, Peeled and Chopped

2 Tbl Extra Virgin Olive Oil

½ Tsp Harissa

½ Red Onion, Diced

½ Red Bell Pepepr, Seeded and Diced

2 Cloves Garlic, Minced

Pinch Ground Ginger

Pinch Saffron

Pinch Kosher Salt and Freshly Ground Pepper

4 Oz Orange Juice

2 Oz Red Wine Vinegar

¼ Cup Honey

½ Tsp Orange Zest

1 Tsp Orange Blossom H20

2 Tsps Ras El Hanout

Pinch Kosher Salt and Freshly Ground Pepper

¼ Cup Dried Cranberries

¼ Cup Toasted Pistachios

4 Scallops

Pinch Kosher Salt and Freshly Ground Pepper

Pinch Hungarian Hot Paprika

2 Tsps Unsalted Butter

¼ Cup Dry Sherry

1 Avocado



Heat Olive Oil in a Medium sauté pan over medium high heat. Add onion and sauté until translucent, approx. 5 mins. Add harissa and heat through one min. Add garlic and sauté until fragrant. Add bell pepper, ginger, saffron, salt and pepper and sauté an additional minute until the spices are toasted. Add mango and sauté for a minute just to heat through. Turn off. Add OJ, vinegar, honey, orange zest, orange blossom water and ras el hanout to the pan. Turn back on and bring to a boil. Reduce heat to a simmer and simmer uncovered for approx. 30 mins or until the liquid as mostly evaporated and the chutney has thickened. Season to taste. Transfer to a bowl over an ice bath. Add cranberries and pistachios and stir to combine. Once cooled, cover with plastic wrap and place in the refrigerator. Let sit at least 4 hours or up to overnight for the flavors to mature. Pat scallops dry with a paper towel. Season with salt, pepper and paprika on one side. Heat butter in a medium sauté pan over medium high heat until the butte begins to brown. Add scallops and sear on one side. Turn over and deglaze the pan with sherry. Continue cooking until the scallops are just cooked through, but not rubbery, approx. 5 mins. To serve, place about a tablespoon of the chutney on a small plate. Cut the avocado into quarters and place one quarter of an avocado over the chutney. Top with seared scallop and serve immediately.



Printable Recipe
SESAME SEARED TUNA - FOOD GURU
12/17/2008
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Sesame Seared Tuna

2 filets fresh ahi or yellowfin tuna
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 tablespoon wasabi
1 fresh lemon
pickled ginger
soy sauce

Place tuna filets on a platter. Rub with sesame oil. Coat top evenly with sesame seeds.

Sear in a hot non-stick pan 30 seconds on each side. Slice and arrange on a serving plate.

Garnish with wasabi, fresh lemon and pickled ginger. Serve with soy sauce.

To eat, add wasabi and lemon to the soy sauce, dunk the tuna slices and eat.
To make life more fun: Serve with chop sticks and fortune cookies.

Asian grocery stores are the best place to find some of these ingredients.


Printable Recipe
SHRIMP & VEGGIE STIR-FRY
06/25/2008
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1/4 cup celery
1/4 cup green peppers
1/4 cup onion
1/4 cup tomato
1/4 cup black beans
1/4 cup corn
1 T cilantro
1 t jalepeno
1 t cajun spice
2-4 oz chicken stock
6 large shrimp 26-30ct

Stir-fry everything together. top with a dollop of sour cream and enchilada sauce

Printable Recipe
SHRIMP BURGER SLIDERS - FOOD GURU
09/10/2008
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Shrimp Burger Sliders

1 lb shrimp
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon soy sauce
3 cocktail buns
3 slices provolone cheese

Kazu sauce
1 cup mayo
¼ sambol (Vietnamese chili sauce)
¼ rice wine vinegar

Place the shrimp in a bowl and sprinkle with kosher salt, pepper and soy sauce.
Run the shrimp through a meat grinder and form into three even patties.
Grill on a griddle as you would any burger. While the burgers are cooking, make the Kazu sauce.

Kazu sauce
In a bowl combine, mayonnaise, rice wine vinegar and sambol. Stir well.

Cut cocktail buns in half and top the bottoms with Kazu sauce.
When the burgers are done, top them with a slice of provolone cheese. When the cheese melts
place the burgers on the buns and serve.

Ground Shrimp Skewers
Season and grind the shrimp the same way you did for the Shrimp Burgers. Form the ground shrimp onto bamboo sticks and cook on the griddle. Serve with Kazu sauce for dipping.





Printable Recipe
SHRIMP WITH CAPER AND FRESH SPINACH- JEFF GRUNDER
07/18/2008
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Shrimp with Caper and Fresh Spinach

1 lb of peeled and divined shrimp 2 T olive oil
1T Minced Garlic 1 cup of fresh spinach
½ cup chopped tomatoes ½ sliced mushrooms
2 T capers Juice of 1 lemon
¼ cup of white wine Salt and pepper
½ cup chicken stock

In a large skillet heat olive oil with minced garlic add shrimp sauté for 2 minutes add tomatoes, mushrooms, Sauté for 2 minutes. Then add capers, spinach and deglaze with wine, lemon juice, chicken stock, season with salt and pepper and serve.


Printable Recipe
SIAM STREET RIBS - FOOD GURU
09/24/2008
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Siam Street Ribs
" 2 racks of pork ribs
" 2 tablespoons Thai green curry paste
" ¼ cup vegetable oil
" ¼ cup soy sauce
" 2 tablespoons chopped garlic
" 1 ½ teaspoons white pepper
" 1 ½ teaspoons garlic powder
" 1 ½ teaspoons onion powder
" ½ cup fresh cilantro, chopped
" 1 ½ teaspoons sugar
Let the ribs sit at room temperature for a few minutes while making the marinade.

Place the Thai green curry and vegetable oil in a medium bowl. Stir well to dissolve the curry paste breaking up all chunks. Add soy sauce, chopped garlic, white pepper, garlic powder, onion powder, fresh cilantro and sugar. Mix well.

*Place a Zip Lock bag inside a bowl. Cut the rack of ribs in half and place into the bag. Pour in the marinade and massage the ribs so they become well coated. Push out as much air as possible and seal the bag.

Refrigerate the ribs for about an hour. Transfer the ribs to a baking pan and roast for 30 minutes at 350-degrees. Turn down the heat to 300-degrees and roast for another 30 minutes. Then, turn the oven off and let the ribs rest for about 15 minutes. By taking the temperature down in stages, it allows the meat to become very tender. Cut the ribs into one bone sections and plate.

*Food Guru Tip: Placing the Zip Lock bag inside the bowl makes it easier to pour the marinade in. The bowl will also catch any marinade just incase the bag leaks.



Printable Recipe
SKIPPER SALAD - FOOD GURU
06/16/2008
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Skipper Salad
1 pound medium size shell pasta, cooked
2 cups mayonnaise (like Hellmans)
1 tablespoon lobster base
1/3 cup cooking sherry
1 pound raw shrimp, 50 count size
3/4 pound surimi (imitation crab)
1 cup green peas, cooked
Food Guru Steak Spice or salt & pepper
Bring a large pot of water to a bowl and add the shrimp and cook until they turn bright pink. Remove the shrimp and place in a large mixing bowl.
Add the surimi, breaking it into bite size chunks. Cook the pasta in the same water as the shrimp. This will impart extra flavor to the pasta. You may also add some of the lobster base as well for added flavor. Drain the pasta and add it to the bowl with the seafood.
In a smaller bowl, dissolve the lobster base in the 1/3 cup of sherry. Add the mayonnaise and stir to blend. Add this mixture to the hot pasta, the dressing will absorb in to the pasta as it cools. Add the seafood and peas and season with the Food Guru Steak Spice or salt and pepper to taste.
Pour onto a serving platter and garnish with fresh parsley and parmesan cheese.



Printable Recipe
SMOTHERED ARTICHOKE CHICKEN- MIKE REEH
04/17/2008
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2- 4 oz Chicken breasts
2 Tbls Fine chopped red onion
3/4 cup sliced mushroom
1/4 bup diced tomato
1 tsp chopped garlic
1/4 to 1/2 cup quartered artichokes
1 Tbls Capers
1/4 cup white whine
4 oz brown sauce
2 oz heavy cream
4-6 oz wild rice
chopped parsley and sliced green onions to decorate plate

Saute chicken breasts in a 10 inch non stick skillet with a bit of olive oil. Place chicken over rice. In skillet quickly saute red onion, mushrooms, diced tomatoes, artichoke hearts, capers, and garlic. Deglaze pan with white wine. Add brown sauce. Mix together and spoon over chicken.

Printable Recipe
SPAGHETTI PIZZA-HY-VEE DIETITIAN STACY MITCHELL
02/07/2008
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Spaghetti Pizza
1 (16 oz) pkg. Hy-Vee whole wheat spaghetti
2 eggs
½ c.milk
4 c. shredded Mozzarella cheese, divided
¾ tsp. garlic powder
½ tsp salt
2 (15 or 16 oz) jars spaghetti sauce
1 ½ tsp. oregano
4 oz. sliced turkey pepperoni
Suggestions:
Mushrooms, Olives, Onion, Green Pepper, Broccoli

Break spaghetti into 2 inch pieces. In large pan, cook according to package directions. Drain and cool. Preheat oven to 400 degrees. In large bowl, beat eggs lightly. Stir in milk, 1 cup Mozzarella cheese, garlic powder, and salt. Add cooked spaghetti and stir until thoroughly combined. Grease a 10 ½ x 15 ½ inch pan and spread spaghetti in pan. Bake for 15 minutes. Remove from oven and reduce temperature to 350 degrees. Spread spaghetti sauce evenly over. Sprinkle with oregano and 3 cups Mozzarella cheese. Top with pepperoni. Bake 30 minutes longer. Let stand 5 minutes before cutting.

Add different pizza ingredients as you like


Printable Recipe
SPINACH PASTA - FOOD GURU
10/29/2008
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Spinach Pasta
2 cups spinach
5 cups all purpose flour
6 whole eggs
1 teaspoon salt
2 tablespoons olive oil
Place spinach in the food processor and pulse until evenly chopped, don't liquidate.
Add flour and blend until spinach and flour are evenly mixed.
Crack eggs into a separate bowl and then add them to the pasta, (we don't want egg shells in the pasta).
Add a little salt and olive oil. Pulse the food processor a few times and then let it run until the pasta forms a ball.
Remove the ball of dough from the processor. Knead on a well floured surface for a few minutes to activate the gluten. Cover the pasta with plastic wrap and let it relax in the fridge for 30 minutes.
Divide the dough into four equal pieces. Roll out the dough on a lightly floured surface, using a rolling pin. Roll it out until it is very thin like an old Beatles record. You may also use an electric pasta-rolling device.
Let the dough air dry for a couple minutes. You can use this pasta to make ravioli, cannelloni, or tortellini.
To make the linguini, use a sharp knife and cut the dough into 1/4 inch strips.
Cook the linguini, add olive oil and salt to a large pot of boiling water drop in the pasta, stir the pasta as it cooks to keep it from sticking together.
Cooking fresh pasta is the opposite of cooking dry pasta. We cook dry pasta until it becomes tender and FRESH pasta until it becomes firm, about 5 minutes. When the pasta is done drain it and place it in a serving bowl.
Drizzle the pasta with extra virgin olive oil, salt and pepper and lots of parmesan cheese.



Printable Recipe
SPINACH QUICHE - FOOD GURU
12/29/2008
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Spinach Quiche

1batch uncooked Pate Brissee dough - recipe at www.foodguru.com
12 eggs
1 pint heavy cream
1 tablespoon salt
1 tablespoon pepper
1 teaspoon nutmeg
1 lb frozen spinach
½ cup onions, diced
8 slices bacon
8 oz. jack cheese, shredded
8 oz. cheddar cheese, shredded

Start by making a batch of Pate Brissee (recipe at www.foodguru.com).
Place the Pate Brissee dough in the center of a 10" spring form pan and press it out using your fingers to form a crust. Make sure it goes all the way up the sides.

For the batter:
Mix the eggs with a whisk and add heavy whipping cream. Season with nutmeg, kosher salt and black pepper. Whisk.

Thaw one and a half pounds of frozen spinach and squeeze out the juice. Sautee diced onions and bacon until the bacon is done, then add the spinach. Add jack and cheddar cheeses and mix. Place the spinach mixture on the bottom of the crust. Pour the egg batter over the spinach and stir slightly. Place the spring pan on a sheet pan and bake in a 350 degree oven for 45 minutes to an hour until the top is golden brown and the filling is set.








Printable Recipe
STEAK AU POIVRE - FOOD GURU
11/06/2008
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Steak Au Poivre

1 inch thick New York Strip loin, fat trimmed
1 ½ teaspoons kosher salt
3 tablespoons black peppercorns
2 tablespoons olive oil
2 tablespoons butter

Sauce
1 teaspoon shallots, minced
1 teaspoon red bell pepper, diced
1 teaspoon green peppercorns
2 ounces Cognac
1 teaspoon Dijon mustard
½ cup heavy cream

Pound the steak to flatten and tenderize. Season with kosher salt on both sides and allow it to sit at room temperature for 30 minutes. Crack the black peppercorns by wrapping them in plastic wrap and hitting them with a mallet until they crack. Crack the pepper at the last minute to keep the fresh flavor of the pepper.

Sprinkle the cracked pepper evenly over the steak and press into the meat with your fingers. Heat olive oil in a skillet to medium high and add a slice of butter. When the butter melts and starts to sizzle add the steak and cook it for two minutes on each side. Remove the steak from the skillet and let it rest while making the pan sauce.

Sauce
Pour off some of the fat from the pan. Keep the dark particles that are stuck to the pan. The particles are called fond and will add great flavor to the sauce. Add a teaspoon of minced shallots, diced red bell pepper and green peppercorns. Remove the pan from the flame and add 2 ounces of good Cognac. Ignite with a flame. The cognac will deglaze the pan and allow the fond to mix with the sauce. Add a teaspoon of Dijon mustard
and heavy cream. Let the cream reduce, stir in the mustard and pour the sauce over the steak.














Printable Recipe
STEAK DIANE - FOOD GURU
12/02/2008
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Steak Diane

2 - 4 ounce filet mignon tournedos cut from the center of a beef tenderloin
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter

Sauce
1 tablespoon shallots or red onions, minced
1 teaspoon garlic, chopped
1 cup mushrooms, sliced
1 oz. Brandy or cognac
½ cup beef or veal stock
½ teaspoon Worcestershire
½ cup heavy cream
½ tablespoon stone ground or Dijon mustard
1 tablespoon sliced green onions
2 tablespoons butter
1 teaspoon chopped parsley

Season the filet mignons with salt and pepper. Heat olive oil in a skillet and add butter.
Sear for about a minute on each side. Remove the steaks from the skillet and set on a platter.

To make the sauce, pour off any excess oil or fat leaving just enough to coat the pan.
We want these little tasty nuggets of joy that are stuck to the bottom of the pan.
Add minced shallots and chopped garlic, swirl it around a little and add mushrooms. Cook for about 30-seconds.

Stand back away from the flame and add a good shot of brandy or cognac. Catch the edge of the pan on the flame.

In addition to being fun, flaming actually has a culinary purpose. It helps caramelize the mushrooms and improves the sweetness of the dish. If we only boiled the brandy it would only heat to 212-degrees. Caramelizing happens above 300-degrees and these flames are much hotter than that.

Add the beef or veal stock and a little Worcestershire. Stir
Add a little cream and some whole grain mustard, stir. Put the steaks back in the sauce and add sliced green onions and butter. Swirl to finish the sauce. Plate the steak, pour the sauce over the top and sprinkle with fresh chopped parsley.




Printable Recipe
STEAK FAJITA PITA - FOOD GURU
10/13/2008
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Steak Fajita Pita

1 pound flat iron or sirloin steak
¼ cup olive oil
1 ounce soy sauce
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon cumin or chili powder
1 teaspoon chopped garlic
¼ cup diced onion
½ cup chopped cilantro
½ red bell pepper, julienne
½ yellow pepper, julienne
½ onion, julienne
½ cup sliced mushrooms
4 tortilla wraps or pita bread
fresh cilantro
chopped tomatoes
shaved iceberg lettuce
shredded jack cheddar cheese
salsalita sauce = (equal parts ranch & salsa)


Place steak in a bowl. Add olive oil, soy sauce, spices, cilantro, onion and chopped garlic, mix well. Refrigerate for one hour to allow the flavors to marry. Heat a large skillet to medium-high, place the steak in the skillet and sear on the first side. Flip and add the vegetables. Cook until steak starts to bleed and vegetables are cooked. Place meat in fortilla wrap or pita. Top with shaved lettuce, shredded cheese, salsalita sauce, chopped tomatoes and fresh cilantro. If you want it HOTTER add jalapeno slices to vegetable mixture or blast it with your favorite hot sauce.


Prep Time: 20 minutes
Cook Time: 3-4 minutes
Difficulty: Easy
Servings: 4



Printable Recipe
STEAKS WITH PORT AND CHERRY SAUCE - CHESTNUT INN
01/30/2008
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Steaks with Port and Cherry Sauce
Yields: 2 Servings
Prep Time: 10 mins
Cook Time: Approx. 20 mins

2 Sirloin or Rib Eye Steaks, Approx. 8-10 oz each
1 tsp extra virgin olive oil
Pinch Salt and Pepper
1 tsp herbes de provence
1 tsp garlic powder
2 Tbl Butter, plus 1 Tbl
2 Shallots, Finely sliced
½ cup dried cherries
½ cup port wine
½ cup Beef Broth

Drizzle steaks with olive oil and season liberally with salt, pepper, herbes de provence and garlic powder on both sides. Allow dry rub to sit on steaks for at least an hour in the refrigerator or up to over night. Remove steaks from the refrigerator at least 30 mins before grilling. Grill steaks to desired doneness, approx. 4-5 mins per side for medium. Place grilled steaks in aluminum foil and seal tightly. Allow to sit approx. 10 mins before serving. For sauce, melt butter in a small sauté pan over medium high heat. Add shallots and cook for a couple of minutes until they begin to caramelize. Add cherries and season with a pinch of salt and pepper. Deglaze the pan with port wine. Heat to a boil and reduce to a simmer. Simmer uncovered until approx. half of the liquid has evaporated. Add beef broth and bring to a boil. Cover and reduce heat to a simmer. Cook sauce, covered approx. 10 mins. Remove lid and increase heat to medium high. Simmer sauce uncovered until almost all of the liquid has evaporated. Add 1 Tbl butter and season with salt and pepper to taste. To serve, remove steaks from foil. Add any drippings from the steak to the sauce and whisk to combine. Divide sauce equally between the two steaks and serve immediately.

Printable Recipe
STUFFED GREEN PEPPER RECIPES - MIKE WOODS
08/12/2008
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Chicken Feta Stuffed Pepper

4 medium Green pepper

1 small can Grilled Chicken (canned white meat)

1 ½ cup Fetta Cheese


Makes four stuffed peppers Mix together and back for 25 minutes at 350


Shrimp-Stuffed Bell Peppers

This is a favorite of our customers and is usually prepared by Bettie Nelson, who has worked for Morel’s for many years.

Stuffs 10 bell pepper halves

· 5 bell peppers, halved, seeds removed

· 4 ounces butter

· 6 ounces onions, minced

· 4 ounces celery, minced

· 4 ounces bell pepper, minced

· 1 clove garlic, minced

· 1 pound shrimp (or cooked or canned)

· 1/4 teaspoon pepper

· 1 teaspoon salt

· 1/4 teaspoon cayenne pepper

· Dash Tabasco hot sauce

· 1 teaspoon Worcestershire sauce

· 3 ounces green onions, chopped

· 1/2 cup fresh parsley

· 1/3 cup Italian breadcrumbs

· 2 cups plain breadcrumbs

· Chicken broth

1. Blanch bell pepper halves in boiling water for 5 minutes.

2. Melt butter. Add onions, celery, bell pepper. Sauté until translucent. Add next 8 ingredients. Cook 10 minutes. Remove from heat.

3. Add breadcrumbs. Add small amount of chicken broth if mixture appears dry. Stuff into blanched bell pepper halves.

4. Warm in microwave before serving.


Brochette

Slice 1 green bell pepper

Dice 4 Roma tomatoes

Dice 1 small onion



Mix together with 2 tablespoons of olive oil (could add pesto as optional)



Place on small slices of bread topped with shredded parmesan cheese and grill until golden brown…serve warm


Printable Recipe
STUFFED QUAIL WITH BOURBON CREAM SAUCE
10/15/2008
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Stuffed Quail with Bourbon Cream Sauce

A simple stuffing mixture keeps quail moist and flavorful as broils to perfection!

½ cup Alligator
½ cup Crawfish
½ cup Andouille
2 Tbsp fresh parsley
2 Tbsp chopped shallots
2 Tbsp finely chopped celery
1 Tbsp of garlic
2 ½ Tbsp fresh bread crumbs
Salt & pepper to taste
2 eggs

8 semi boneless Quail

Preheat oven 350
In a bowl, mix all the Ingredients all together, mix well.
Stuff the quail with the stuffing using a pastry bag.
Arrange stuffed quail in baking pan rub olive oil over skin and seasoned with Creole seasoning. Bake for 20 minutes or until Quail reaches 165F

Bourbon Cream Sauce
1 Tbsp Olive Oil
1/8 tsp chopped Garlic
1 Tbsp chopped Shallots
½ cup Bourbon
1 cup Heavy cream
1 Tbsp Butter UN melted

Heat pan with oil and sauté garlic, shallots until tender, Add bourbon and be careful it will flame up. Let it burn out and reduce by Half
Add heavy Cream and reduce to a thickness as desired. Then add butter for smoothness.


Printable Recipe
SUN BURNED AHI TUNA - NICK COX
01/28/2008
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Sun burned Ahi tuna
1oz tequila
1oz roses lime juice
Pinch of cilantro
pinch of cumin
1 cup of sour cream
Dredge tuna in Cajun spice and blacken both sides Medium to medium rare


Printable Recipe
SUN SEARED SALMON WITH RICE PILAF & COOL MANGO SALSA- MIKE REEH
02/27/2008
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Sun Seared Salmon with Rice Pilaf & Cool Mango Salsa

1- 8oz Salmon fillet
1 Tbs oil
Cajun or Creole seasoning

Lightly season salmon fillet with cajun spices. Get skillet hot and sear salmon on both sides- NOT BLACKENED. Keep light in color.

SALSA-
1- 16oz jar of Mango Chutney
1 Tbs chopped Jalapeno Pepper
1 Lime Juice only
1 medium red onion chopped fine
1 Tbs fresh chopped cilantro fine

Mix all ingredients together. Serve salmon on rice pilaf. Spoon 2-4 oz of salsa over salmon. Enjoy!

Printable Recipe
SUNSHINE SNAPPER- NICK COX THUNDER BAY GRILLE
03/11/2008
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Sunshine Snapper

Dredge snapper in flour to absorb moisture
put in egg wash to cover fish
dredge in dry breading of choice

Place in pan with hot oil
Cook until done
Can alson be baked in oven

Printable Recipe
SWEET PUMPKIN BURGERS
10/16/2008
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Sweet Pumpkin Burgers (5 servings)

1 pound lean ground beef
1/4 teaspoon ground cloves
1/2 medium onion, chopped 1/2 teaspoon chili powder
1/2 cup hot water 1/4 teaspoon black pepper
1/2 cup catsup 1 cup canned pumpkin
3/4 cup tomato juice or sauce
1/8 teaspoon (pinch) nutmeg

In a large skillet, brown ground beef and onion, drain.
Remove meat and onions from skillet. Place water, catsup, tomato sauce, nutmeg, cloves, chili powder and pepper in large skillet. Bring to a rolling boil. Add cooked meat and onions and pumpkin.
Simmer for 15 minutes. Add more tomato juice/sauce if too thick.
Serve on hamburger buns.

NUTRITION FACTS (per serving) - Calories 240 ~ fat 14 g ~ calories from fat 120 ~ sodium 390 mg ~ total carbohydrate 12 g ~ fiber 2 g


Printable Recipe
TERIYAKI CAJUN SHRIMP
11/21/2008
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shrimp 21-25ct 6 ea
sesame oil 1 oz
stirfry vegetables 6 oz
teriyaki glace 4 oz
cajun seasoning 1 tsp
scallions 1 tbl garnish
white rice 5 oz
chicken stock 2 oz

Method of Preparation
in saute skillet heat oil add in shrimp ,vegeatbles and saute until shrimp are almost white delace white chicken stock add in teriyaki and cajun seasoning let simmer over low heat make rice ring in bowl using spoon place shrimp and vegetables into middle of rice garnish with scallions.



Printable Recipe
THE CHAIRMAN'S STEAK - FOOD GURU
12/08/2008
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The Chairman's Steak

1.5 pound center cut filet mignon
1 ½ teaspoons white pepper
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
¼ cup fresh cilantro, chopped
¼ cup soy sauce
1 -1 ½ pounds button mushrooms


Place the filet on a baking dish and season with white pepper, garlic powder, onion powder, fresh cilantro and soy sauce. Roll the fillet around in the mixture so the steak gets evenly coated and absorbs almost all of the liquid. Place the chateau in the center of the baking dish. Add enough water so ¼ inch is standing in the pan. Add the button mushrooms and bake at 400-degrees for about 10 minutes.

Open the oven and turn the fillet over. Let it roast for another 10 minutes. Roasting beef tenderloin is a great way to keep it moist and juicy. The liquid in the baking dish will be used as the sauce so don't let it evaporate and dry up completely.

If necessary turn the fillet again. When the fillet starts to bleed and has a140 degree internal temperature (use a thermometer to check), its medium rare and ready to remove from the oven.

Let the fillet sit on the counter to rest while preparing the serving platter. To serve, pipe sweet potatoes around the border of a platter. Cut the fillet into half inch slices and fan out in the center of the platter. Add the mushrooms to the platter along with the Food Guru's Fried Green Beans (recipe available at www.foodguru.com). Pour some of the baking dish liquid over the steak and serve the rest on the side.



Printable Recipe
THE FOOD GURU'S SEAFOOD LASAGNA
12/11/2008
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The Food Guru's Seafood Lasagna
Pan spray

Seafood Mornay sauce
Fresh Pasta
Ricotta Cheese mixture
1 cup lobster, cooked
1 cup shrimp, cooked

2 cup mozzarella, shredded
2 cup provolone, shredded
2 cup fontina, shredded
1 cup parmesan cheese shredded
fresh basil leaves
6 Jumbo Shrimp
2 Lobster tails
Fresh basil leaves
Parmesan cheese
Spray casserole dish with pan spray. Cover the bottom with a thin layer of the Seafood Mornay sauce.
Layer fresh pasta to cover the pan, crumble 1/3 of the ricotta mixture over pasta, top with Mornay sauce, sprinkle with cheese, top with pasta. Repeat in additional layers. Make sure to finish with lots of cheese on top.
bake lasagna in a 350-degree oven for 45 minutes, or until the casserole is hot all the way through and the cheese is golden brown..

I use a blend of mozzarella, provolone, fontina and parmesan cheeses.






Seafood Mornay Sauce:
1 stick butter
1 cup onion, diced fine
1 tablespoon garlic, minced
¾ cup flour
4 cups heavy cream
3 - 4 cups Seafood Stock
2 tablespoon Food Guru's Seafood Spice
1 cup shredded fontina
1 cup shredded provolone
½ cup shredded parmesan
1 pound shrimp, peeled deveined, cut ½ inch pieces
½ pound lobster, cut in ½ inch pieces
Melt butter in a sauce pan over medium heat, add onions and garlic, cook until onions are tender.
Add flour a third at a time and stir constantly to form a roux. Cook for 3 minutes.
Add cream one cup at a time and stir with each addition.
Add seafood stock a cup at a time and stir with each addition.
Season with Seafood Spice. Allow to simmer at low heat for 5 minutes.
Add cheese and fold in with a spoon or spatula. Turn off heat, add seafood and allow it to cook gently in the sauce.


Seafood Stock:
½ stick butter
1 cup onion, sliced
1 cup celery, sliced
1 cup carrot, sliced
4 cloves garlic, chopped
2 cups lobster shells, cut into small pieces
1 cup shrimp shells
1 cup king crab shells
1 cup white wine
1 tablespoon kosher salt
1 teaspoon black pepper
Melt butter in a large stock pot or sauce pan over medium heat. Add onion, celery, carrot, garlic and lobster and shrimp shells, allow to cook until hot throughout. Deglaze pan with white wine, cook for five minutes. Do not allow butter to brown. Add water to cover shells and vegetables, reduce heat to low cook for an hour. Strain, this is seafood stock. For richer stock, reduce liquid by half its volume.
Fresh Pasta
6 eggs
1 teaspoon table salt
2 tablespoons olive oil
4-5 cups all purpose flour

Place eggs, salt, olive oil and 3 cups of flour in the food processor. Plus the processor a few times, then let it run until combined, add additional flour about ½ cup at a time until it forms a ball. Remove the ball of dough from the processor. Place dough on a well floured surface and knead to activate the gluten.
Place the ball of dough in a bowl and cover, refrigerate for 30-minutes.
Divide the dough into four equal parts, place one part on a lightly floured surface and roll it out until it's very thin like an old Beatles record. You may also use an electric pasta-rolling device. Let the pasta air dry while you roll out the remaining pasta sheets.
For the lasagna we do NOT pre-cook the pasta, it will absorb the sauce and cook as it bakes in the oven.

Homemade Ricotta Cheese:
2 quarts whole milk
1 teaspoon salt
3 tablespoons fresh lemon juiced, strained (no pulp)
Heat milk and salt in large saucepan over medium heat and bring to a boil. Remove from the stove stir in lemon juice, stir for 2 minutes until curds form. Use a slotted spoon or mesh skimmer to scoop curds from water and transfer to a colander lined with cheesecloth. You may also use a chinois to strain the curds. Allow curds to drain for one minute, pour into a bowl. Cool to room temperature. Will store for up to two days.
Ricotta Cheese Mix for Lasagna:
1 ½ cups Ricotta, fresh or store bought
1 teaspoon garlic, minced
2 eggs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon fresh basil, chiffonade

Place all ingredients in a bowl, mix well. If making fresh ricotta, be sure it is cool before adding eggs.


Printable Recipe
TOBY TURKEY SANDWICHES - FOOD GURU
11/24/2008
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Toby Turkey Sandwiches
6 oz thick sliced turkey
1/2 cup stuffing
1/3 cup cranberry sauce
2 tablespoons mayonnaise
2 slices of Texas toast
Toast the bread.
Heat the turkey and stuffing in the microwave, just to take off the chill.
Spread the bread with mayonnaise. Top with turkey, stuffing, cranberry sauce and the second slice of bread. Cut in quarters.


Printable Recipe
TOP SIRLOIN STEAK WITH A MUSTARD PARMESAN BUTTER
05/22/2008
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TOP SIRLOIN STEAK WITH A MUSTARD PARMESAN BUTTER

1# UNSALTED BUTTER
2 TBL MINCED GARLIC
1 TSP WORCHESTERSHIRE SAUCE
1 TSP CRACKED BLACK PEPPER
1 C FRESH GRATED PARMESAN
1 TSP SALT
1 C FRESH WHITE BREAD CRUMBS
¼ C FRESH CHOPPED PARSLEY
3 TBL BOETJES MUSTARD
3 TBL DIJON MUSTARD


PADDLE BUTTER UNTIL SOFT, ADD THE REMAINING INGREDIENTS. PADDLE UNTIL ALL INGREDIENTS ARE MIXED AND IT IS SMOOTH
ROLL BUTTER INTO A PARCHMENT LOG AND PLACE IN THE REFRIDGERATER
CUT INTO ¼ INCH PIECES FOR SERVICE.

COOK YOUR STEAK TO ORDER, THEN PLACE THE BUTTER ON TOP OF THE STEAK AND PLACE IN AN OVEN TO MELT, ABOUT 1-2 MINUTES. PLACE ON PLATTER AND SERVE WITH FAVORITE SIDES.


Printable Recipe
TUNA DUO
08/15/2008
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Tuna duo-
2-4 oz sushi grade tuna (1 ea for Sesame and Cajun)
1 tbl sesame seeds
1 tbl Cajun seasoning
1 fl oz chili garlic sauce *Cajun
1 fl oz orange ginger sauce *Sesame
(Can use teriyaki if preferred)

Coat 1 tuna filet with sesame coating all sides
Coat 1 tuna filet with Cajun coating top and bottom, lighter if preferred
In skillets on high heat place 2 tbl of salad oil (olive oil will burn)
Place a tuna in each pan searing it to rare to medium rare (about 2 minutes)
Place on cutting board and slice each piece in 5 and fan out on plate
Drizzle each piece with respective sauces
Serve with white rice and vegetable
Or we can serve it up as an appetizer


Printable Recipe
TURKEY TETRAZINI - FOOD GURU
11/24/2008
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Turkey Tetrazzini

1 stick butter
1 cup onions, minced
1 teaspoon garlic, chopped
¾ cup flour
4 cups turkey stock or chicken broth
1 quart heavy cream
1 cup Swiss cheese
½ cup parmesan cheese, shredded
2 cups mushrooms, sliced
1 ½ tablespoons Food Guru Steak Spice
1 quart turkey, chopped
1 lb spaghetti
½ cup green peas
1 lb Swiss cheese, shredded
1 cup parmesan, shredded
fresh bread crumbs


Begin by making béchamel. Melt a stick of butter in a saucepan, add minced onions and cook until the onions soften. Add chopped garlic and stir.

Add flour and stir to form a roux. Add turkey stock or chicken broth. This should create a tight ball. Add heavy cream stirring constantly. Using cream instead of milk will create a rich, velvety, smooth sauce.

Turn this into a mornay sauce by adding Swiss and parmesan cheese. Add mushrooms and season with Food Guru Steak Spice or salt and pepper. Add turkey and stir to combine. Add spaghetti and a few green peas for color.

Spray a casserole dish and pour in the tetrazzini. Layer Swiss, parmesan and fresh bread crumbs evenly over the top of the casserole. Bake in a 400-degree oven until the cheese melts and turns golden brown.




Printable Recipe
TWISTING MORELS - FOOD GURU
05/21/2008
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Twisting Morels
1 pizza crust
3 tablespoons cream cheese, softened
1 tablespoon bacon, cooked, chopped
1 tablespoon chopped green onions
1 cup shredded mozzarella cheese
1 cup fresh morel mushrooms, cleaned and dried on paper towels
1 tablespoon minced shallots
1/4 stick butter
1 teaspoon chopped garlic
salt and pepper to taste
Heat a saucepan with the butter and add the shallots and garlic. Sauté and add the morel mushrooms. Season with salt and pepper. Cook until tender. Remove from heat.
Spread the pizza crust with the cream cheese, top with the morel, bacon and mozzarella cheese. Bake in a 400 degree oven until the cheese is bubbly and brown.



Printable Recipe
WILD RICE AND ASPARAGUS CHICKEN BREASTS- KIM KIRCHHERR
03/12/2008
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Wild Rice and Asparagus Chicken Breasts

Servings: 2
Ingredients:
1 whole boneless, skinless chicken breast, cubed
2 cups wild rice, cooked
1/2 pound fresh asparagus
3 tablespoons hoisin sauce
4 tablespoons peanut oil
1 tablespoon brown sugar

Directions:
1. Cut asparagus into 3/4 inch to 1 inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Prepare rice OR reheat cooked rice and keep warm.
2. Heat wok over medium high heat. When hot, dribble 1 tablespoon of oil around the rim. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat.
3. Heat wok to high heat. Add 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are coated with sauce. Serve over the hot rice.
Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".

Printable Recipe
WOW POT ROAST- STEPHANIE GODKE
02/19/2008
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WOW Pot roast!!

1- 3 to 4 pound chuck roast
Fresh grated horseradish
Grainy mustard

Cleaned and trimmed carrots
Celery
Onions
Potatoes


Brown the chuck roast on both sides in a large skillet. Rub the top and bottom of the roast with horse radish and just the top with mustard. And transfer to a shallow roasting pan with the veggies. Deglaze the browning pan with water or red wine. Put the browning liquid on the roast and veggies. It should be about half way up the meat. Cover and roast for 3 hours at 300 degrees. Uncover and check to see if you need to add more water. Roast for another 20 minutes open. Then remove the meat and veggies to the platter. Stir the meat juices over a medium burner and thicken with 2 tablespoons butter. Adjust the seasonings….you may want to add ¼ to ½ tsp more horseradish. Serve the meat with the gravy.


Printable Recipe
ZUCCHINI FRITTERS
07/28/2008
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Zucchini Fritters

½ cup whole wheat flour
½ cup Jiffy Mix
½ cup Parmesan Cheese
1 tsp Mrs. Dash
2 eggs beaten
2 tsp butter
2 cups Zucchini, grated
½ cup corn (remove from fresh ear, or use canned)
½ cup tomatoes
½ cup green peppers
¼ cup onions
Blend jiffy mix, flour, parmesan cheese and Mrs. Dash. Add Eggs. Stir in corn and tomatoes. Chop zucchini, green peppers, and onions in food processor and stir into batter. Pour batter onto hot waffle iron that was sprayed with Pam and fry 3 minutes on each side. Serve warm, along with a dollop of sour cream and salsa. Makes 8 – 10 fritters.



MISCELLANEOUS

Printable Recipe
ATOMIC APPLESAUCE
09/26/2008
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Atomic Applesauce


1 quart of thick applesauce
Lots of red hots or Atomic Fireballs

Cook slowly over a very low burner for a half hour or longer until the cinnamon candy melts and the sauce is thick and chunky.


Printable Recipe
BAKED POTATO SALAD - FOOD GURU
05/28/2008
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Baked Potato Salad

4lbs Idaho or Russet potatoes
½ cup mayonnaise
2 cups sour cream
2 ½ cups cheddar cheese, shredded
10 green onions, sliced
2 cups cooked bacon, chopped
1 tablespoon Food Guru Steak Spice or ½ tablespoon kosher salt and ½ tablespoon black pepper


Bake potatoes in a 400-degree oven for about an hour until they're done in the middle.
Test them by inserting a knife in the middle, when it slides in and out easily, the potatoes are done. If the center is still hard, cook them a little longer.

Remove the potatoes from the oven and let cool until you can handle them. Peel and remove the skin. Dice the potatoes into bite sized pieces. You want the potatoes to be slightly warm so they will absorb the flavors from the dressing as they cool.

For the dressing, mix mayonnaise, sour cream, shredded cheddar cheese, green onions, bacon
and season with Food Guru Steak Spice or salt and pepper.

Mix the dressing with the potatoes and pour it all into a serving bowl.



Printable Recipe
BEETS THREE WAYS - FOOD GURU
08/04/2008
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Beets Three Ways

Wash and trim the stems leaving about a half inch of stem intact. If you cut the stem off even with the beet, the beet juice will seep out and stain your hands while you are handling them.
Cook the beets ?in boiling water until they are fork tender, about 15 minutes depending on the size of the beets. Drain in a colander and when they are cool enough to handle, peel the skin off.
Buttered Beets:?Slice the cooked beets, fan them out on a serving plate, top with some melted butter and salt and pepper. Or try the next variation!
Balsamic Beets:?Slice the cooked beets. Heat the butter, brown sugar and balsamic vinegar in a saucepan. Whisk to combine. Add the beets and stir to coat them thoroughly with the sauce. Season with salt and pepper to taste and serve warm with the sauce poured over the top.
Beet Greens:?Don't ever throw away the tops to your beets! They are delicious. Here's how.
Heat 3 tablespoons butter in a saucepan, add 1 tablespoon minced garlic and 1/2 onion sliced. Add the cleaned beet greens and saute until wilted. Add 1 tablespoon Siriachi sauce for a kick. Toss together to blend seasonings. Season with salt and pepper to taste.


Printable Recipe
BIG AL'S SCALLOPED OYSTERS - FOOD GURU
11/17/2008
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Big Al's Scalloped Oysters

2 pints oysters
2 ¼ sleeves crushed saltine crackers
2 sticks butter
2 cups milk

Arrange one cup of the crushed saltines in a greased, 2-quart casserole dish.
Drain the oysters and reserve the oyster liqueur. Place one-fourth of the oysters on top of the saltines. Put a small piece of butter on top of each oyster. Cover with another layer of saltines. Repeat this process until you have three or four layers. Pour the oyster liqueur and milk over the oysters and crumbs. Bake uncovered in a 350-degree oven for about an hour.




Printable Recipe
BIG ISLAND SLAW - FOOD GURU
06/05/2008
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Big Island Slaw

Slaw
1 quart cabbage, shaved thin
1 cup red cabbage, shaved thin
1/3 cup red peppers, sliced thin
1/3 cup yellow peppers, sliced thin
1/3 cup green peppers, sliced thin
1/3 cup carrots, julienne
3 tablespoons fresh cilantro, chopped
3 tablespoons fresh basil, chopped
1 cup chow mein noodles
zest of one orange
1/3 cup sesame seeds
1 tablespoon Food Guru Steak Spice


Mango Mayonnaise
1 can sliced mango in syrup
1 cup mayonnaise
2 tablespoons ginger, minced
1 tablespoon granulated sugar
2 tablespoons fresh squeezed lime juice
¼ cup sesame oil


Start with finely shaved cabbage in a large bowl. Add red cabbage, red, yellow and green bell peppers, carrots, fresh cilantro, fresh basil, chow mein noodles, orange zest, sesame seeds and Food Guru Steak Spice. Set aside and make the mango dressing.

In the food processor or blender combine one can of mangoes, mayonnaise, ginger, granulated sugar, lime juice and sesame oil. Process until smooth. Top the slaw with the mango mayonnaise and stir to combine.



Printable Recipe
CANTALOUPE BLACK BEAN SALSA
07/22/2008
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Cantaloupe Black Bean Salsa



1 Can Black Beans, rinsed and drained
1/2 Ripe Cantaloupe

1/2 Colored Bell pepper, Diced (Yellow or Orange)
1/2 Green Bell Pepper, Diced
3 Large Jalapenos, Seeded and Diced
1 Hot Banana pepper, seeded and Diced
3/4 cup Pineapple juice
1/2 Red Onion, thinly sliced and chopped
1 Bunch Cilantro
1/3 Can Crushed Pineapple
1 Kiwi, pealed and diced
1 Lemon juiced
1 Lime juiced



Mix all ingredients and serve with tortilla chips


Printable Recipe
CAROB CHERRY BON BON DOG TREATS
07/07/2008
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1 Cup whole wheat flout
4 tsp baking powder
1/2 tsp baking soda
1/2 cup wheat germ
1/2 cup oats
1/4 cup carob powder
4 Tbls Honey
1 Egg
1 cup milk
2 Tbls oil
12 cherries

Mix ingredients and fill mini cupcake pan 1/2 full
Bake in 350 degree oven 12-15 minutes. Melt charob chips to frost.

Cool and Serve to your dog!

Printable Recipe
CHOCOLATE MILKSHAKES - FOOD GURU
07/01/2008
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Chocolate Milk Shakes

Ingredients

1 quart chocolate ice cream
1/3 cup Hershey's Hot Fudge Sauce
½ cup heavy whipping cream
1 oz Kahlua
1 oz Godiva
1 oz Starbucks Coffee Liqueur

Place the chocolate ice cream in a blender.
Add the whipping cream, Hersey's Hot Fudge Sauce, Kahlua, Godiva and the Starbucks Coffee Liqueur.
Blend until creamy. Pour into a cocktail glass and garnish with whipped cream and a straw.


Printable Recipe
CHOCOLATE TRUFFLINI MARTINI - FOOD GURU
12/29/2008
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Trufflini

1 oz Smirnoff
1 oz Godiva Liquor
1 oz Baileys Irish Cream
1 oz Kahlua

Pour all ingredients into a quality, stainless steel cocktail shaker filled with ice.
Shake vigorously and strain into a chilled martini glass.
Garnish with chocolate shavings.



Printable Recipe
COMPUND BUTTER - FOOD GURU
08/27/2008
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Compound Butter
South of the Border Butter:
2 sticks of butter, room temperature
lime zest
lime juice
fresh cilantro
minced chipotle peppers
jalapeno peppers
salt and pepper to taste
Lemon Dill and Sun dried Tomato Butter:
2 sticks butter, room temperature
lemon zest
lemon juice
fresh dill
sun dried tomato
salt and pepper to taste
Asian Butter
2 sticks butter, room temperature
2 tablespoons sesame oil
fresh ginger, minced
fresh garlic, minced
sliced scallions
Srirachi sauce
Golden Mountain soy sauce
Place the 6 sticks of room temperature butter in a large mixing bowl and whip with an electric mixer until it's light and fluffy. Divide the butter equally into three separate bowls.
To make the Mexican Butter for Chicken, add the lime zest, lime juice, fresh cilantro, minced chipotle peppers and the jalapeno peppers. Blend thoroughly with a rubber spatula. Season with salt and pepper.
To make the Lemon Dill Butter for Seafood, add the lemon zest, lemon juice, fresh dill and sun dried tomato. Blend thoroughly with a rubber spatula and season with salt and pepper.
To make the Asian Butter for Pork, add the sesame oil, ginger, garlic, scallions, srirachi and the soy sauce. Blend thoroughly with a rubber spatula and season with salt and pepper.
Take 3 sheets of plastic wrap and place each butter in the center of the wrap. Form the butter into a log and roll it up in the plastic wrap twisting the ends tightly to seal. Store the rolls in the fridge or freezer until you are ready to use them.
These compound butters are also awesome on pasta ,rice and vegetables.


Printable Recipe
CRANBERRY MARGARITAS - FOOD GURU
11/17/2008
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Cranberry Margaritas

4 cups ice
16 oz can whole cranberry jelly
6 oz Tequila
6 oz sweet & sour mix*
3 oz fresh* lime juice
3 oz triple sec or cointreau
I always make fresh lime juice and make my own sweet & sour mix.
See sweet & sour recipe in the cocktail chapter...

Sweet & Sour Mix:
1 cup fresh lemon juice
1 cup fresh lime juice
2 cups simple syrup
Simple Syrup:
1 cup water
2 cups granulated sugar
Mix together in a sauce pan, bring to a boil. Cool to room temperature before using.
Cranberry Margaritas are a holiday tradition at my house, the perfect holiday cocktail!
This recipe was created as a clever way to use leftover cranberry sauce.
Cranberry Margaritas are so festive you'll serve them at ALL your holiday parties.
This recipe makes ONE BLENDER FULL.
Put all ingredients in your blender, turn it on "let 'er rip"

Blend until smooth and the ice chunks are well blended.
Listen and you will hear the ice chunks blend in.

Serve in really cool glasses rimmed with SALT or SUGAR.
Serve with fresh lime wedges or garnish with a lime flag

Follow the same procedure to make other fruit margaritas...Cranberry, peach, mango or strawberries.
Or Go Nuts...Blend them all together for a CranPeaManBerry Margarita...!
You may use any type of tequila you like.
In the video I use two types of tequila, Jose Cuervo Especial and Patron.
This year we used Herradura tequila for Thanksgiving!



Printable Recipe
CREPE BASICS - FOOD GURU
12/17/2008
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Crepe Basics

Crepe Batter
3 whole eggs
1 cup all purpose flour
1 ¾ cup half and half
½ teaspoon butter
pinch of salt
½ cup granulated sugar
½ teaspoon vanilla
1 orange zested


To make the batter:
Crack eggs in a bowl and add flour, mix this together to form a tight ball.
Add half and half and stir with a whisk until smooth keeping the lumps to a minimum.

To make sweet crepes, season the batter with a pinch of salt, sugar, vanilla and fresh orange zest.

Making the crepes:.
Clean a non-stick skillet by using salt and a paper towel to rub off any invisible micro particles. Heat a skillet to medium and melt ½ teaspoon butter, this helps with flavor and color. Pour in two ounces of batter and swirl the pan around so the batter comes all the way up the sides. Cook for 30-seconds and flip using a rubber spatula. Cook on the second side until it browns. Flip the crepe out onto a duo-mat or non-stick surface. Repeat this process until you have all the crepe batter has been used.

When making crepes, it will take a few practice crepes to get the heat to the perfect temperature. This is normal; remember the first crepe is always for the dog!

You can use these crepes to make the French Classic Crepe or you can make this savory Italian Stuffed Crepe.
Crepes can be stacked and stored in a zip lock bag and stored in the fridge or freezer.



Printable Recipe
CUCUMBER MARTINI - FOOD GURU
07/01/2008
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Cucumber Martini

Ingredients
1 1/2 ounce Hendricks Gin
1 1/2 ounce fresh sweet and sour
1 1/2 ounce cucumber juice
splash of Sierra Mist
squeeze of fresh lime
fresh mint
Peel and juice the cucumber. Set aside.
Prepare the sweet and sour:
In a saucepan stir together 1 cup sugar and 1/2 cup water. Bring to a boil and remove from heat. Allow to come to room temperature. Add 3/4 cup fresh squeezed lemon juice and 3/4 cup fresh squeezed lime juice. Store in an airtight container in the refrigerator. Will last for one week.
To make a cucumber martini ,fill a glass tumbler or martini shaker with lots of ice. Add 1 1/2 ounces each of gin, sweet and sour and cucumber juice. Add some fresh mint and top with the metal tumbler or shaker lid. Shake like crazy and pour into a chilled martini glass. Top with a splash of Sierra Mist and Enjoy!


Printable Recipe
DRUNKEN STRAWBERRIES - FOOD GURU
06/24/2008
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Drunken Strawberries

Ingredients
2 lbs. fresh strawberries
1 cup sour cream
1/2 cup brown sugar
2 ounces Cuervo Gold Tequila
1 ounce Myers' Dark Rum
Remove the strawberry hulls with a paring knife or a tomato shark.
If the strawberries are really big, cut them in half.
You want them to be bite-sized. Place them in a bowl and set aside.
Place the sour cream, brown sugar, tequila and rum into another bowl and mix well.
Add the sauce to the strawberries and toss well to coat.
* Allow the strawberries to absorb the sauce for 30 minutes before serving.
* Drunken Strawberries are the perfect thing to bring to a summer cook-out.
* If ya eat enough of them, ya might even catch a little buzz!


Printable Recipe
EGGS BENEDICT WITH CRAB ON CIABATTA- PANERA BREAD
03/10/2008
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Eggs Benedict with Crab on Ciabatta
Toasted and buttered ciabatta is just the right platform for this breakfast favorite, enlivened with the taste of fresh herbs.

Ingredients

2 Panera Ciabatta loaves, cut in half lengthwise and toasted
Butter
12 ounces of fresh crab meat
8 poached eggs
1/2 cup of Quick Hollandaise Sauce (instructions below)
2 tablespoons finely chopped chives
4 wedges of lemon

For the Quick Hollandaise Sauce:
2 egg yolks
2 tablespoons boiling water
1 cup butter (2 sticks) melted and hot
2 tablespoons lemon juice
Salt and pepper to taste
1 teaspoon minced herbs - parsley, thyme or basil (optional)

Directions
For the Quick Hollandaise Sauce: Place egg yolks in the blender. Blend at low speed until thoroughly mixed. While the motor is running, slowly add the boiling water, followed by the hot butter. The butter should be added very slowly in the thinnest stream possible. When the butter is completely incorporated, add the lemon juice, salt and herbs if you're using them. If the sauce is too thick, add a few drops of boiling water. The sauce will hold as you poach the eggs and prepare the other ingredients.

Butter the toasted ciabatta to taste. Spread 1/4 of the crabmeat over each half of the ciabatta loaf. Gently place two poached eggs on top of the crabmeat. Drizzle about 1 tablespoon of hollandaise sauce over each egg. Sprinkle a teaspoon of chopped chives over the sauce and serve immediately. A bowl of the remaining hollandaise sauce and fresh lemon wedges can accompany the meal.


Printable Recipe
ENERGY BAR
07/11/2008
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Energy Bar


Serves 24 (1 bar each). | Source: Megan Dahlsing, RD LD, Dubuque#2.

All you need:
1 c. Hy-Vee old-fashioned oats
1/2 c. wheat germ
1/2 c. oat bran
1 c. ground flax seed
1/2 c. vanilla-flavored whey protein powder
1 c. Hy-Vee crunchy peanut butter
1 c. agave nectar or honey
1 c. Hy-Vee raisin and nut trail mix
1/2 c. Nestle™ Chocolatier™ 53% dark chocolate chunks

All you do:
1. Combine oats, wheat germ, oat bran, flax seed, protein powder, peanut butter and agave nectar in the bowl of an electric mixer.
2. Mix on MEDIUM speed for 3 to 5 minutes or until all ingredients are incorporated. Reduce speed to LOW and mix in trail mix and chocolate chunks.
3. Press mixture into a 9-inch-by-13-inch baking pan. Cut into squares. Freeze squares in snack-size sandwich bags.
Daily nutritional values:
0% vitamin A
0% vitamin C
2% calcium
6% iron


Nutrition information per serving:
Calories: 210
Carbohydrate: 23g
Cholesterol: 5mg
Dietary Fiber: 4g
Fat: 11g
Protein: 8g
Saturated Fat: 2g
Sodium: 60g
Sugar: 15g
Trans fats: 0g


Printable Recipe
FISH MARINADES - NICK COX
01/07/2008
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GARLIC HERB MARINADE :
1/2 cup olive oil
1/2 cup lemon or lime juice
1/4 cup water
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons minced garlic
2 tablespoons chopped fresh basil leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Wisk together

BBQ FISH MARINADE:
1cup soy sauce
1cup lime juice
I cup vinegar
1 cup oil
2 teaspoons pepper
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon seasoned salt
¼ cub seasame seeds
1 clove garlic minced
Wisk together

BEER MARINADE FOR FISH:
12 oz of beer
½ cup fresh lemon juice
½ cup vegetable oil
½ medium onion chopped
2 garlic cloves minced
2 tblspoons of bbq rub
1 tblspoon white wine
1 ½ teaspoon of Worcestershire sauce


Printable Recipe
GRAPEFRUIT VINAIGRETTE DRESSING - FOOD GURU
05/28/2008
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Grapefruit Vinaigrette Dressing
1 egg, white and yolk
10 leaves fresh basil, sliced
1 teaspoon black pepper*
1 teaspoon salt*
2 cloves garlic, chopped (1 teaspoon)
3 tablespoons red wine vinegar
1 cup vegetable oil
1/2 cup olive oil
1/2 cup fresh squeezed ruby red grapefruit juice
* for best results substitute the Food Guru's Steak Spice for the salt and pepper
Place the egg in the food processor; add basil, salt, pepper, garlic and red wine vinegar. Blend 20 seconds. With motor running, pour vegetable oil slowly into food processor until it forms a thick mixture that resembles mayonnaise. Then slowly add the grapefruit juice to the mayonnaise with motor running. The juice will thin the dressing to a light consistency that will perfectly coat your salad.


**It is important to follow these steps in this order or your dressing may seperate, and that would be bad.



Printable Recipe
GRILLED VEGETABLE NAPOLEON WITH ROASTED GARLIC AIOLI, SOPRESSATA CRISP, PARMESAN
08/27/2008
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Grilled Vegetable Napoleon with Roasted Garlic Aioli, Sopressata Crisp, Parmesan Tuile and Balsamic Reduction



Yields: 4 Servings

Prep. Time: 20 mins

Cook Time: Approx. 1 Hr



4 Portabella Mushrooms

1 Large Red Bell Pepper, Seeds Removed and Cut Into 8 Slices

1 Small Red Onion, Cut into 4-1/4” thick slices

1 Small Eggplant, Cut into 4-1/2” thick slices

4 Slices Sopressata, Italian Salami

1 Head Garlic

1 Tbl Olive Oil

½ cup Mayonnaise

2 Tbl Whole Milk

Pinch Salt and Pepper

½ cup Balsamic Vinegar

1 cup freshly grated parmesan cheese

Cooking Spray



For the balsamic reduction, place balsamic vinegar in a small saucepan and bring to a boil. Simmer uncovered until the vinegar has reduced by half. Cool.



For the Sopressata Crisps, place on a baking sheet and bake in a 350 degree oven approx. 10 mins or until the salami has crisped up like bacon. Cool.



For the Parmesan Tuiles, divide grated parmesan into 4 equal piles on a baking sheet lined with parchment paper. Place in a 350 degree oven for approx. 10-15 mins or until the parmesan has melted and become crispy. Cool.



For the Roasted Garlic Aioli, remove any of the outside paper of the garlic as possible. Place on a sheet of aluminum foil and drizzle liberally with olive oil. Seal foil tightly and place on a baking sheet. Bake in a 350 degree oven for approx. 1 hr. Cool. Squeeze all the roasted garlic out of the head into a bowl and combine with the mayonnaise, milk and a pinch of salt and pepper. Chill.



For the veggies, season an indoor grill pan with cooking spray. Heat on medium high heat. Grill veggies on both sides to create nice grill marks and season liberally with salt and pepper.



To assemble napoleon, place eggplant on the bottom, red onion next, portabella mushroom next and top with the grilled bell peppers. Top each napoleon with about a Tablespoon of the garlic aioli. Drizzle the balsamic reduction around the napoleon and garnish with one sopressata crisp and one parmesan tuile. Serve immediately.



Printable Recipe
MILK SHAKES - FOOD GURU
06/24/2008
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Milk Shakes

Ingredients
1 quart strawberry ice cream
2 cups fresh or frozen strawberries
½ cup heavy cream
1 oz Chambord raspberry liqueur


Start with really good strawberry ice cream in the blender.
Add heavy cream, fresh strawberries and the Chambord liqueur. The raspberry liqueur is a wonderful accent to the strawberries.
Blend together until creamy.
Pour into a cocktail glass and garnish with a strawberry, whipped cream and a straw.


Printable Recipe
NECTARINE SALSA - STELLY
07/29/2008
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Nectarine Salsa
Submitted by: STELLY
Servings: 2
Ingredients:
" 2 nectarines, pitted and chopped
" 1/4 medium red onion, finely chopped
" 1/4 cup balsamic vinegar " 1 teaspoon white sugar
" 1/2 teaspoon dried cilantro
" 1/2 teaspoon kosher salt
" freshly ground black pepper to taste
Directions:
1. In a bowl, mix the nectarines, onion, vinegar, sugar, cilantro, salt, and pepper. Allow to sit 5 minutes.
2. In a skillet over medium heat, cook and stir the nectarine mixture 10 minutes, until onion and nectarines are tender and lightly browned.


Printable Recipe
PICO DE GALLO
07/22/2008
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Pico de Gallo



6 Roma tomatoes

3 Large Jalapenos

1 Large onion

1 Avocado

1 Bunch of cilantro

2 Lemons juiced

2 Limes juiced


Printable Recipe
PINEAPPLE SALSA - SVPORTER
07/29/2008
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Pineapple Salsa
Submitted by: SVPORTER
Servings: 8
Ingredients:
" 1 cup finely chopped fresh pineapple
" 1/2 cup diced red bell pepper
" 1/2 cup diced green bell pepper
" 1 cup frozen corn kernels, thawed
" 1 (15 ounce) can black beans, drained and rinsed " 1/4 cup chopped onions
" 2 green chile peppers, chopped
" 1/4 cup orange juice
" 1/4 cup chopped fresh cilantro
" 1/2 teaspoon ground cumin
" salt and pepper to taste
Directions:
1. In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.


Printable Recipe
PITA CHIPS- BIAGGI'S CHEF PATRICK TRAINOR
02/22/2008
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Pita Chips

4 (8 inch diameter) pita breads
1/4 cup olive oil
1 tsp salt

1. Adjust the oven racks to the upper-middle and lower middle positions and heat the overn to 350 degrees.

2. Using kitchen shears, cut around the perimeter of each pita bread to yeild 2 thin rounds. Stack the pita rounds and, using a chef's knife, cut them into 6 wedges each. Spread the pita triangles, smooth-side down, over 2 rimmed baking sheets. Brush the top of each chip lightly with oil and sprinkle with salt.

3. Bake the chips until they begin to crisp and brown lightly, about 6 minutes. Remove the baking sheets from the oven and flip the chips so their smooth side is up. Return the baking sheets to the oven, reversing their positions from top to bottom, and continue to bake until the chips are fully toasted, about 6 minutes longer. Remove the baking sheets from the oven and cool the chips before serving. (Store the completely cooled pita chips in a resealable bag at room temperature for up to 2 days.

Printable Recipe
RED PEPPER JELLY/PEANUTTED BUTTER - FOOD GURU
11/11/2008
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Red Pepper Jelly

1 cup orange juice
½ cup red wine vinegar
2 ½ lbs. granulated sugar
1 lb pureed red bell peppers
4 jalapeno peppers, pureed
2 boxes Certo
6 drops red food coloring

In a saucepan, dissolve the sugar in orange juice and vinegar. Cut the peppers in half, de-seed and puree in the food processor. Add the peppers to the sugar mixture. Bring to a boil and add the Certo and food coloring. Stir well. Remove from the stove, cool and store in a jar with a tight fitting lid.


*Certo is found in the canning section of your grocery store

Peanutted Butter

2 cups peanut butter
1 lb. butter, softened
½ cup chopped roasted peanuts

Place the peanut butter and butter in a large bowl. Beat with an electric beater until it is light and fluffy. Add the chopped peanuts and blend.

Serve with Honey Molasses Bread and Red Pepper Jelly.



Printable Recipe
RHUBARB CHUTNEY FOR MEATS
05/27/2008
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Rhubarb Chutney for Meats

3 cups diced rhubarb
¾ cup sugar combined with 1 tsp cornstarch
1 cup hot water
1 cup golden raisins
Pinch of orange or lemon zest

Stew the ingredients together and cook until the rhubarb is soft. Keep warm to use as a sauce for pork or chicken.


Printable Recipe
ROASTED RED PEPPER SPREAD- BIAGGI'S CHEF PATRICK TRAINOR
02/22/2008
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ROASTED RED PEPPER SPREAD

Serve this dip with Pita Chips, Fresh cut pitas cut into wedges or baguette slices.

1 cup walnuts
12 ounces jarred roasted red peppers, drained, rinsed, and patted dry with paper towels
1/8 tsp cayenne pepper
1/4 cup coarsely ground plain wheat crackers
3 Tbs juice from 1 large lemon
1 Tbs mild molasses
1 tsp honey
1/2 tsp ground cumin
3/4 tsp salt
2 Tbs extra virgin olive oil

1. Place the walnuts in a medium skillet over medium heat and toast, shaking the pan occasionally to turn the nuts, until they are fragrant, about 5 minutes. Cool the nuts on a plate.

2. Process the toasted walnuts with the remaining ingredients in a food processor until smooth, about ten 1-second pulses. Transfer the mixture to a serving bowl, cover with plastic wrap and chill until the flavors meld, at least 30 minutes; serve cold. ( The spread can be refrigerated for up to 2 days.)

Printable Recipe
SAUSAGE AND CORNBREAD DRESSING WITH HOMEMADE CORNBREAD
11/18/2008
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Sausage and Cornbread Dressing with Homemade Cornbread

Cheddar Buttermilk Cornbread

1 Cup AP flour

1 Cup Cornmeal

¼ Cup Granulated Sugar

2 Tsps Baking Powder

1 Tsp Baking Soda

1 Tsp Salt

1 Cup Shredded Aged Cheddar or Gruyere

1 Cup Buttermilk

2 Large Eggs

¼ Cup Butter, Melted

Preheat oven to 400 degrees. Grease an 8 x 8 x 2 pyrex with cooking spray. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in a mixing bowl. Add cheddar and stir to coat the cheese. In a mixing cup combine buttermilk, eggs, and butter with a whisk. Add to flour mix and stir until just combined. Pour into pyrex and bake for approx. 22 mins or until golden brown and toothpick comes out clean. Cool completely.

4 oz Pancetta, Chopped

1 lb bulk sausage

1 large onion, diced

2 celery stalks, diced

2 carrots, peeled and diced

14 oz mushrooms, peeled and sliced

2-3 garlic cloves, minced

1 cup cashews, chopped

1 can water chestnuts, chopped

1 batch cheddar buttermilk cornbread, crumbled

2 teaspoons herbes de provence

1 tsp Hungarian Paprika

Pinch Kosher Salt and Freshly Ground Pepper

½ Cup Dry Vermouth or Sherry

1-2 cups chicken broth

Heat large sauté pan over medium high heat. Add pancetta and cook until the fat has been rendered and the pancetta is crispy. Add sausage and cook until all the pink is gone. Drain excess fat and transfer to a mixing bowl, leaving behind approximately 2 Tbl of the fat in the pan. Add onions and cook until the onions begin to soften. Add garlic and cook for one minute or until fragrant. Add celery, carrot, mushrooms, herbes de provence, paprika, salt and pepper. Saute for one minute. Add vermouth and bring to a boil. Continue cooking over high heat until all the liquid has evaporated and the mushrooms begin to caramelize. Add to the sausage in the mixing bowl. Add nuts, water chestnuts and cornbread. Stir to combine. Add enough chicken broth to just moisten the batter, but not make it soggy. Place dressing into a 9 x 13 pyrex that has been greased with cooking spray. Place dressing into a preheated 350 degree oven for 45 minutes or until the dressing is golden brown. Serve hot.



Printable Recipe
SEAFOOD CHEESECAKE - STEPHANIE GODKE
01/11/2008
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24 oz cream cheese
4 oz sour cream
3 TBS. cornstarch
2 large eggs
1 tsp salt
1/3 cup chopped parsley
8 oz chopped seafood
1 tsp Dijon Mustard

CRUST:

3 oz butter melted
1 egg white
1 ½ cups crushed bagel chips

Stir together the bagel chips with the egg white and melted butter and press into the bottom of a 9 inch spring form pan. Bake at 350 for 8 minutes and then cool.

Beat the cream cheese with the sour cream, cornstarch, salt and mustard. Add the eggs and then fold in the seafood. Put into the cooled crust and bake at 250 for an hour. Turn off the oven and allow to sit in the oven for an additional hour with the door closed. Then cool for 30 minutes at room temp and refrigerate for at least 3 hours before cutting.


Printable Recipe
SHRIMP REMOULADE
11/26/2008
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2 cups mayonnaise
1/2 cup ketchup
1/4 cup horseradish
1 juiced lemon
1/2 cup fine diced celery
1/2 cup green onions fine diced
1/4 cup dijon mustard
1 dash tobasco
1 dash worchestershire sauce
1/4 cup boetjes mustard

Combine all ingredients and refrigerate. Use this scauce to dip cooled chilled shrip in or coat lightly and servi ne bowl with fresh veggies.

Printable Recipe
SPICY MANGO SALSA - TDAVIN
07/29/2008
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Spicy Mango Salsa
Submitted by: TDAVIN
Servings: 10
Ingredients:
" 2 cups diced fresh mango
" 2 cups fresh peaches, pitted and chopped
" 2 cloves garlic, minced " 2 tablespoons chopped fresh ginger root
" 1/4 cup chopped fresh basil
" 2 Serrano chile peppers, diced
" 1/4 cup fresh lime juice
Directions:
1. In a large bowl, mix together the mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.
2. Add the chilies and lime juice to taste; mix well. Allow to chill 2 hours before serving.


Printable Recipe
SPINACH AND MICRO-GREEN SALAD - FOOD GURU
06/05/2008
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Spinach and Micro-green Salad

Spinach
Mico-greens
Sliced almonds
Hearts of Palm
Red Onions
Button Mushrooms

Wash spinach and micro-greens in ice cold water. Dry well with a paper towel. Refrigerate while preparing the rest of the ingredients. Place sliced almonds on a baking sheet. Toast in a 400 degree oven until golden brown. Allow the almonds to cool to room temperature. Slice the hearts of palm, red onions and button mushrooms. Place all ingredients in a large bowl. Pour the Food Guru's Grapefruit Vinaigrette dressing over the top and mix together with tongs. Serve with the Food Guru's Goat Cheese Bruschetta and Burgundy Poached Pears.


Printable Recipe
STRAWBERRY DAIQUIRI - FOOD GURU
06/16/2008
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Strawberry Daiquiri

1 cup fresh strawberries
1 ½ oz rum
1 ½ oz fresh lime juice
1 ½ oz simple syrup
1 ½ cups ice
whipped cream
fresh mint, optional

Place the strawberries, rum, lime juice, simple syrup and ice in a blender. Blend until smooth and free of ice chunks. Pour into a cocktail glass and garnish with whipped cream, and mint. Place a strawberry on the glass and enjoy!



Printable Recipe
STRAWBERRY MANGO SALSA - ALBERTSONS
07/29/2008
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Strawberry Mango Salsa
Submitted by: Albertsons
Servings: 8
Ingredients:
" 1 medium mango, peeled, pitted, and cut into 1/2 inch cubes
" 1/2 pound strawberries, cut into 1/2-inch cubes " 1 tablespoon balsamic vinegar
" 1/3 cup orange juice
" 2 tablespoons lemon juice
Directions:
1. In a medium bowl, mix the mango and strawberries with the vinegar, orange juice, and lemon juice. Let the mixture rest for at least 20 minutes, stirring occasionally, so the flavors can blend.
2. Serve with fresh Wild Harvest Tortilla Chips or grilled avocados by filling the seed cavity with the mango-strawberry salsa, generously dribbling some on top of each half. Serve with a spoon to scoop out the avocado flesh and salsa.


Printable Recipe
SUGAR PEANUTS
07/11/2008
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ONE CUP WATER
TWO CUPS SUGAR
FOUR CUPS RAW PEANUTS, SHELLS REMOVED

PREHEAT OVEN OT 300 DEGREES F.
COMBINE WATER AND SUGAR IN A SAUCEPAN. BRING TO A BOIL AND STIR UNTIL SUGAR IS DISSOLVED, TO MAKE A SYRUP.
ADD PEANUTS. CONTINUE TO COOK OVER MEDIUM HEAT, STIRRING REGULARLY, UNTIL PEANUTS ARE EVENLY COATED, AND NO SYRUP IS LEFT IN PAN.
SPREAD NUTS OUT ON BAKING SHEETS. BAKE AT 300 DEGREES f. FOR ABOUT THIRTY MINUTES TOW ONE HOUR OR UNTIL SUGAR IS COMPLETELY DRIED. GENTLY STIR THE PEANUTS A FEW TIMES WHILE BAKING. REMOVE FROM OVEN AND PLACE ON PAPER TOWELS, LET COOL AND STOR IN AIRTIGHT CONTAINERS.

Printable Recipe
SUPERBOWL SNACKS - STEPHANIE GODKE
02/01/2008
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BALSAMIC GLAZED WINGS

1/4 cup soy sauce
1/4 cup honey
1/3 cup balsamic vinegar
4 TBS Cajun seasonings
40 wing pieces [20 full wings trimmed]

Marinate the wings for 1 or 2 hours in the fridge. Then bake and baste with the remaining marinate. Bake at 350 for 25 minutes.

Serve with sweet hot sauce from the Chinese food section at the store or with ranch dressing.


BEER BUTTER AND GARLICY SHRIMP

2 lbs shrimp peeled and deveined
1/4 cup butter
3 cloves garlic mashed and minced
1 tsp oregano
1 tsp basil
1tsp thyme
1/2 tsp red pepper flakes
1cup beer

Sauté the garlic and herbs in the butter. Add the shrimp into the butter mixture. Lastly add the beer and simmer for a minute. Serve with crusty bread to soak up the sauce.

PECAN STUFFED AND BACON WRAPPED PRUNES

Stuff a half pecan into a prune. Wrap the prune in a half a strip of bacon. Bake until the bacon is crisp.

REALLY GREAT COLESLOW

1 bag of cabbage slaw
4 green onions sliced
2/3 cups toasted pecans

Dressing:

1 cup mayo
1/4 cup buttermilk
2 TBS maple syrup
2 tsp cider vinegar
Salt to taste

Stir the dressing into the cabbage mixture and serve with bar-b-que.

BBQ SLIDERS

20 precooked meatballs
Sweet Baby Ray's B-B-Q sauce
Small rich yeast rolls
We used Calvary Church Rolls

Put the meat balls into a crock pot with the B-B-Q sauce. Serve warm meatballs and the rolls with the Cole slaw.

CHOCOLATE COOKIE CRUNCH BARS

1/2 pound butter
20 ounces semi sweet chocolate
1/2 cup corn syrup
1 pound crunched up cookies…we use Oreos
4 cups mini marshmallows
Powdered sugar

Melt the chocolate in the butter and corn syrup. Save back 1 cup of the mixture for topping. Stir the rest of the chocolate into the cookie pieces and marshmallows. Press the mixture into a parchment lined and sprayed 9X13 pan and then drizzle the chocolate over the top. Refrigerate for at least 2 hours. Cut and sprinkle with powdered sugar.



Printable Recipe
WATERMELON FIRE AND ICE SALSA
07/15/2008
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Watermelon Fire and Ice Salsa
Serves 32; Source: www.allrecipes.com

Ingredients:
3 cups chopped watermelon
1/2 cup chopped green bell pepper
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onions
1 tablespoon chopped jalapeno pepper
1/2 teaspoon garlic salt

Directions:
1. In a large bowl, combine the watermelon, green bell pepper, lime juice, cilantro, green onions, jalapeno and garlic salt.

2. Mix well and serve.

Nutrition Information per Serving: Calories: 6, Carbohydrate: 1 g, Cholesterol: 0 mg, Dietary Fiber: 0 g, Fat: 0 g, Protein: 0 g, Sodium: 29 mg


Printable Recipe
WATERMELON SALSA - LARRY BRODAHL
07/29/2008
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Watermelon Salsa
Submitted by: Larry Brodahl
Servings: 16
Ingredients:
" 2 cups seeded and coarsely chopped watermelon
" 2 tablespoons chopped onion " 3 tablespoons seeded, chopped Anaheim chile
" 2 tablespoons balsamic vinegar
" 1/4 teaspoon garlic salt
Directions:
1. In a serving bowl, mix together the watermelon, onion, and chile pepper. Season with balsamic vinegar and garlic salt. Cover and refrigerate for at least one hour to blend flavors.


Printable Recipe
YELLOW TOMATO SAUCE - FOOD GURU
08/11/2008
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Yellow Tomato Sauce

Ingredients

6 yellow tomatoes , cored and seeded
1/3 cup olive oil
2 tablespoons garlic, chopped
!/2 medium onion, diced
1 tablespoon shallots, minced
2 oranges, juiced
1teaspoon sea or kosher salt
1 teaspoon black pepper
1/2 stick butter
16 spicy Thai basil leaves, roughly chopped
2 cups cooked pasta
1 tablespoon parmesan cheese, freshly grated

Wash the tomatoes, remove the core, cut them in half and remove the seeds by squeezing the tomatoes over the sink.
Cut them into rustic chunks and place them in a colander to drain.
Heat a skillet to medium high, add the olive oil, onions, garlic and shallots. Saute until the onions become translucent.
Add the tomatoes, fresh orange juice, salt and pepper. Add the Thai basil leaves and the half stick of butter. Cook just until the tomatoes are warm and the butter has melted.
Place the cooked pasta in a serving dish and pour the tomato sauce over the top. Finish with some fresh grated parmesan cheese and garnish with a sprig of basil.


Printable Recipe
ZUCCHINI RELISH - MIKE WOODS
08/04/2008
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Zucchini Relish

* 10 cups chopped, unpeeled zucchini (7 medium)
* 4 cups chopped onion (4 large)
* 1 large sweet red pepper, chopped
* 1 cup (4 oz) chopped green chilies
* 3 tbsp canning salt
* 3 ½ cups sugar
* 3 cups vinegar
* 1 tbsp ground turmeric
* 1 tsp pepper
* 4 tsp celery seed
* ½ tsp ground nutmeg

In a large container, combine zucchini, onion, pepper, chilies and salt. Stir well. Chill overnight. Rinse thoroughly and drain. In a large kettle, combine remaining ingredients and bring to a boil. Add zucchini mixture and simmer for 10 minutes. Ladle into hot jars, leaving ¼ inch head space. Adjust lids. Process 10 minutes in a boiling water bath.


SOUPS/SALADS

Printable Recipe
AMARETTO SPINACH SALAD-THUNDER BAY SALAD RECIPE WINNER CONNIE SCHWEISS
02/25/2008
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Amaretto Spinach Salad
2 lbs spinach
1 lb bacon
½ cup salad oil
¼ red wine vinegar
¼ cup lemon juice
2 lg garlic cloves diced
4tsp Worcestershire
1tsp dry mustard
1/3 cup amaretto liqouer
¼ punds mushrooms sliced thin
1 small red onion

Wash spinach, remove stems, tear into bite sized pieces. Refrigerate until ready to use.
Dressing
Cook bacon in skillet until crisp and all fat os rendered. With slotted spoon, remove bacon to paper towels, reserve 1/3 cup bacon fat discard rest. Return fat to skillet add next 7 ingredients. Salt and pepper to taste. Simmeruntil well blended. When readt to serve pour hot dressing over combined: spinach, bacon, mushrooms and red onion.

Mrs. Edward (connie) Schweiss


Printable Recipe
APPLE CABBAGE SLAW
07/07/2008
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Apple Cabbage Slaw (4 servings)

Ingredients:

¼ cup plain yogurt, non fat

¼ tsp mustard

2 cups shredded cabbage

1 tablespoon vinegar

1 cup apple, thinly sliced

salt and pepper to taste



Instructions

Lightly mix apples and cabbage
Add yogurt, vinegar, mustard, salt and pepper
Stir lightly
Serve immediately or refrigerate


Nutrition Facts (per serving) Calories 30 – fat 0 g – calories from fat 0 – sodium 20 mg – total carbohydrate 7 g – fiber 1 g



Printable Recipe
BLT SALAD-THUNDER BAY GRILLE-JULIE GARDNER
02/11/2008
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BLT Salad
Ingredients:
1 pound bacon
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/8 teaspoon ground black pepper
salt to taste
1 head romaine lettuce - rinsed, dried and shredded
2 tomatoes, chopped
2 cups seasoned croutons


Directions:
Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside. In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt. Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, salt to taste and serve immediately.


Printable Recipe
BROCCOLI SLAW
07/11/2008
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Broccoli Slaw
Developed by Stacy Mitchelll, RD, LD, Hy-Vee Dietitian at Bettendorf
Serves 5.

All You Need:
2/3 cup seasoned rice vinegar
1/4 cup sugar
1 tbsp Hy-Vee Italian seasoning
1 tbsp Hy-Vee lemon pepper
1 tsp Hy-Vee garlic powder
1/2 tsp Hy-Vee pepper
1/4 tsp Hy-Vee salt
1/4 cup Grand Selections olive oil
1 pkg shredded broccoli slaw
1/2 pkg shredded carrots
1 small pkg Hy-Vee sliced almonds (optional)

All You Do:
1. In a small bowl combine vinegar, sugar and seasonings. Stream in olive oil by whisking constantly till mixture is fully combined.
2. Pour liquid mixture over broccoli slaw.
3. Top with sliced almonds, if desired.


Printable Recipe
CHEESE APPLE SALAD- NIKKI STAHR
04/23/2008
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Ingredients:
1 teaspoon fresh lemon juice
3/4 cup dairy sour cream (can substitute with plain yogurt)
2 medium tart apples*
Lemon juice
1/2 cup (2 oz) shredded Swiss cheese
1/2 cup (2 oz) diced Cheddar cheese
1/2 cup chopped celery
1/3 cup halved, seedless green or red grapes
1/4 cup coarsely chopped walnuts
Lettuce


Preparation:
In a small mixing bowl, stir the 1-teaspoon lemon juice into sour cream; cover and chill. Cut apples into thin slices, leaving peel on; sprinkle with additional lemon juice. In medium mixing bowl, toss together apple slices, Swiss and Cheddar cheeses, celery, grapes and walnuts. Serve fruit-cheese mixture on individual lettuce-lined salad plates; top with spoonfuls of sour cream mixture.


Substitution Idea:
*For a more colorful fruit salad, use a combination of red and green apples

Printable Recipe
CHILI - CINDY BRUHN
01/15/2008
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1 lb. browned hamburger or pre-cooked shredded beef
3 cans of chopped tomatoes
3 cans of beans (kidney, black, pinto)
1 chopped green pepper
1 chopped onion
2 T. chili powder & 1/2 t. cummin
OR 1 packet of taco seasoning
2 cloves of minced garlic
3 bay leaves (remove after cooking)
Pinch of Tabasco for a spicer chili
or One finely chopped jalapeno pepper

Mix all together and simmer for at least half an hour on the stove or put in a crock pot on high for 6-8 hours.


Printable Recipe
CREAMED SPINACH
11/18/2008
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Creamed Spinach

2-8 oz packages pre-washed baby spinach

3 shallots, sliced

2-3 garlic cloves, minced

2 Tbl unsalted butter

2 Tbl extra virgin olive oil

Pinch Kosher Salt and Freshly Ground Pepper

Pinch Nutmeg

1 Tbl AP Flour

¼ cup Heavy Cream

¼ Cup Grated Parmesan Cheese

Heat butter and oil in a sauté pan over medium high heat. Add shallot and sauté until softened. Add garlic and sauté one minute or until fragrant. Add spinach and season with salt, pepper and nutmeg. Cook uncovered until the spinach has wilted and all the liquid has evaporated. Add flour and sauté for a couple of minutes to cook the rawness out of the flour. Add cream and bring to a simmer. Add parmesan and heat through to melt. Adjust seasoning to taste.



Printable Recipe
CREAMY GARLIC SOUP-STEPHANIE GODKE
02/19/2008
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Creamy garlic soup

2 or 3 heads of garlic topped

6 cups of beef stock

3 tabs fresh parsley

Cook down the garlic in the stock for an hour then force through a sieve to extract the garlic pulp

In a small sauce pan make a butter and flour roux [4 tbs flour 4 tbs butter] cook for a minute.

Add the roux to the stock. Then add the diced tomatoes.

Adjust the seasonings with white pepper and red pepper flakes. Serve over crusty bread or in a mug with garlic croutons.


Printable Recipe
CUCUMBER CRAB SALAD WITH SUMO DRESSING - FOOD GURU
07/01/2008
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Cucumber Crab Salad With Sumo Dressing

Ingredients
1 cup sliced cucumber
1/2 cup sliced surimi crab
Sumo Dressing:
1/2 cup rice vinegar
1/2 cup brown sugar
1/2 cup Kimchee base (available at Oriental food stores)
1 tablespoon Srirachi or sambol sauce (available at most grocery and Walmart stores) Place the sour cream, brown sugar, tequila and rum into another bowl and mix well.
Slice the cucumbers in very thin slices lengthwise about 3 inches long on a mandolin or with a knife.
Stack the slices on top of each other and cut them in to thin matchsticks. Gather the cucumber and pile it into a martini glass.
Cut the surimi sticks in half and separate them into slivers with your fingers. Place the crab on top of the cucumber and pour the Sumo dressing over the top. Serve with chopsticks alongside your favorite sushi.
Sumo Dressing:
Place the 1/2 cup brown sugar and 1/2 cup rice vinegar in a saucepan. Stir and allow mixture to come to a boil. Remove from the heat and allow to come to room temperature. Add the 1/2 cup of Kimchee base and whisk together until combined.


Printable Recipe
CUCUMBER SALAD - FOOD GURU
08/27/2008
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Cucumber Salad
1 medium sized cucumber
1 teaspoon kosher salt
2 teaspoons granulated sugar
2 tablespoons rice wine vinegar
4 tablespoons vegetable oil
1/2 cup cilantro, loosely packed with stems, chopped
1 tablespoon finely diced red bell pepper
* fresh lemon or lime juice, optional
Peel the cucumber and cut it in half lengthwise.
Remove the seeds from each half with a spoon and discard.
Slice the cucumbers and place in a bowl.
Combine the remaining ingredients and toss with the cucumbers.
Cover and cool in the refrigerator for an hour.
Prep Time: 10 minutes Cool Time: 1 hour Difficulty: Easy Servings: 2-4



Printable Recipe
FETA AND PEPPERONCINI BARLEY SALAD-HYVEE
04/14/2008
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FETA AND PEPPERONCINI BARLEY SALAD
From Cooking Light

1 ½ cups water
2/3 cup uncooked quick-cooking barley
1 cup (4 oz) crumbled feta cheese with basil and sun-dried tomatoes
1 cup halved grape or cherry tomatoes
½ cup finely chopped pepperoncini peppers
½ cup chopped bottled roasted red bell peppers
2 Tbsp chopped fresh basil
1 Tbsp capers, drained
1 Tbsp cider vinegar
1 Tbsp extra virgin olive oil
½ tsp bottled minced garlic
1 (16 oz) can navy beans, rinsed and drained

1. Bring 1 ½ cups water to a boil in a medium saucepan; add barley. Cover, reduce heat, and simmer 19 minutes or until liquid is absorbed and the barley is tender. Drain and rinse under cold water; drain well.

2. While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic, and navy beans in a large bowl; toss well. Add the cooked barley; toss gently until combined. Serve immediately.

4 main course servings, 1 ¼ cups. Per serving: 317 calories, 10.8 g fat, 14.3 g protein, 42.6 g carbohydrates, 10.5 g fiber, 973 mg sodium.


Printable Recipe
FIESTA SOUP - JANET MACON
01/03/2008
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Serves 8
Source: Lynda Murray of Burlington, IA store

All you need:
1 (10 oz) bag Cascadian Farms frozen shelled edamame
1 (15 oz) can Eden(TM) organic black beans, rinsed and drained
1 (24 oz) jar Grand Selections medium black bean & corn salsa
1 (6 oz) package Hormel Natural Choice grilled carved chicken breast, cut into 1-inch pieces
2 (14 oz) cans Hy-Vee reduced-sodium chicken broth

All you do:
1. Using a fork, smash black beans until almost smooth.

2. Combine edamame, beans, salsa and chicken in a large saucepan over medium heat. Stir in chicken broth.

3. Bring to a boil. simmer over low heat for 10 minutes.

Printable Recipe
GAZPACHO
08/11/2008
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Gazpacho (Cold Tomato Soup)

1 medium cucumber – peeled, seeded, coarsely chopped

1 medium green pepper - peeled, seeded, coarsely chopped

1 small onion – coarsely chopped

½ cup parsley leaves – finely chopped

2 ½ pounds ripe tomatoes- peeled, seeded, coarsely chopped

1 cup tomato or vegetable juice

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 tablespoon minced garlic

Dash of hot pepper sauce (to taste)

2 tsp salt

1 cup vegetable broth



Combine all ingredients. Blend slightly to desired consistency.

Refrigerate for at least 2 hours, serve chilled.


Printable Recipe
INSALATA CAPRESE
08/08/2008
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Insalata Caprese

Find more recipes visit us online at www.panera-iowa.com/recipes.asp





10-15 Panera Bread sourdough rolls (sliced in half - horizontally)

2 tomatoes diced

10 rings of red onion chopped

1/2 cup coarsely chopped flat-leaf parsley

3 Basil leaves - sliced

2 ounces fresh Mozzarella cheese, diced

1 1/2 tablespoons Panera Bread’s Balsamic Vinaigrette



Using your thumb, press an indentation into the center of each sourdough roll slice. This well will hold the Insalata. Combine the diced tomato, chopped onion, parsley, basil, mozzarella and toss with the balsamic vinaigrette. Cover bowl and refrigerate for at least 2-4 hours to allow flavors to combine (overnight yields best flavor). Toss the mixture when ready to serve. Spoon 1-2 tablespoons of the mixture into the indentations in the sourdough roll halves. Makes 10-15 servings (two halves per serving).



Printable Recipe
KIWI-STRAWBERRY SPINACH SALAD - JANET MACON
01/17/2008
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" A healthy, balanced diet promotes beautiful skin.
" New research has demonstrated that a diet rich in key
nutrients may promote graceful skin aging.
" The study examined food intake, controlling for supplement use.


" Vitamin C helps to reduce the duration of cold symptoms
this time of year - and reduces wrinkles as we age.

" Linoleic acid is an essential fatty acid (Omega-6) shown to
support the cardiovascular, immune, and nervous systems -
and reduces age-related skin drying and thinning.
________________________________________

Kiwi-Strawberry Spinach Salad
Serves 8.

All you need:
12 c. bagged fresh spinach
2 pints fresh strawberries, halved
4 medium kiwifruit, peeled and cut into 1/4-inch slices
1/3 c. sugar
1/4 c. grapeseed oil
1/4 c. raspberry vinegar
1/4 tsp paprika
1/4 tsp Worcestershire sauce
2 medium green onions, chopped
2 tbsp sunflower seeds, toasted*
1 tbsp poppy seeds

All you do:
1. In a large bowl, combine spinach, strawberries and kiwi.
2. In a blender or food processor, combine sugar, oil, vinegar, paprika and Worcestershire sauce; cover and process for 30 seconds.
3. Add onions, sunflower seeds and poppy seeds. Pour over salad and toss to coat.
4. *To toast sunflower seeds, place in single layer on cookie sheet and bake at 350 degrees for 12 minutes.
Daily nutritional values:
60% vitamin A
150% vitamin C
10% calcium
10% iron

Nutrition information per serving:
Calories: 170
Carbohydrate: 23 g
Cholesterol: 0 mg
Dietary Fiber: 4 g
Fat: 9 g
Protein: 3 g
Sodium: 40 mg
Sugar: 17 g

Source: http://www.hy-vee.com/recipes


Printable Recipe
MINTY WATERMELON SALAD
07/15/2008
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Minty Watermelon Salad
Serves 8; Source: Try-Foods International

Ingredients:
Minty Syrup:
¼ cup Hy-Vee granulated sugar
¼ cup water
¼ cup chopped fresh mint
½ tsp ground ginger

Fruit Salad:
1 watermelon, cut into 1-inch chunks
1 pint raspberries
1 pint blueberries
1 pint strawberries, hulled and halved
2 cups halved seedless grapes
Fresh mint leaves

Directions:
1. In small saucepan combine sugar, water, mint and ginger. Bring to boiling; reduce heat and simmer 5 minutes to thicken slightly. Set aside to cool
2. Place watermelon, raspberries, blueberries, strawberries and grapes in large bowl. Add minty syrup and toss to coat.
3. Top with mint leaves and serve immediately.

Nutrition Information per Serving: Calories: 185, Carbohydrate: 46 g, Cholesterol: 0 mg, Dietary Fiber: 6 g, Fat: 1 g, Protein: 3 g, Sodium: 5 mg


Printable Recipe
ORANGE COLE SLAW
07/07/2008
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Orange Cole Slaw

Ingredients

1 cup of mayonnaise, low calorie

1 Tablespoon sugar (more or less to taste)

2 teaspoon cider vinegar

4 cups of cabbage, packed

1 small can mandarin oranges, drained



Instructions:

Combine mayonnaise, sugar and vinegar

Blend into the cabbage

Add mandarin orange segments

Mix just to combine



Nutrition facts (per serving) Calories 120 – fat 5 g – calories from fat 50 – sodium 40 mg – total carbohydrates 17 g – fiber 2 g





Printable Recipe
PROSCIUTTO ANTIPASTO SALAD- HY-VEE
04/28/2008
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Prosciutto Antipasto Salad
Serves 10

All you need:
1 (12 oz) package Eden organic Kamut® spirals pasta
1 pound fresh asparagus, cut into 1-inch pieces, base discarded
2 cups chopped tomato
3/4 cup sliced pepperoncini pepper
1 (3 oz) package prosciutto, cut into 1/2-inch strips
1/4 pound Provolone cheese, cut into 1/2-inch chunks
1 small red onion, sliced
1/2 cup Hy-Vee light Italian dressing
Black pepper, to taste

All you do:
1. Cook pasta according to package directions. Drain. Rinse under cool water; drain well.
2. Blanch asparagus in boiling water for 1 minute. Drain. Rinse under cool water; drain well.
3. In a large bowl, toss pasta and asparagus with tomato, pepperoncini, prosciutto, Provolone, onion and dressing.
4. Season to taste with black pepper.
5. Serve immediately, or refrigerate until serving.


Printable Recipe
PUMPKIN SOUP
11/18/2008
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Pumpkin Soup
2 Medium Pumpkin Pie Pumpkins, Baked, meat scooped out of shell and pureed

2 Medium Onions Chopped

2 Medium Carrots, Peeled and Chopped

2 Celery Stalks, Chopped

2 Garlic Cloves, Minced

2 Tbl Olive oil

2 Tbl Butter

3 Tsps Salt

1 tsp pepper

Pinch Nutmeg

2 tsps Paprika

2 Bay Leaves

2 Tbl Herbes de Provence

½ cup vermouth or dry sherry

7 cups chicken stock

½ cup sour cream



In a medium soup pot over med-high heat, add olive oil and butter. Once the butter has melted, add onions and sauté until tender, approx. 5 minutes. Add garlic and sauté one minute. Add carrots and celery and remaining spices and sauté approx. 5 mins more. Add the pumpkin and the spices, then deglaze the pan with the ½ cup vermouth or sherry. Bring heat to high and reduce the liquid until most of it has evaporated. Add chicken stock and bring to a boil. Cover and reduce heat to a simmer. Simmer covered for 45 mins. Turn off heat and remove bay leaves. Using an immersion blender, puree the soup until creamy. Add sour cream and puree until the sour cream is well incorporated. Adjust seasoning to taste. Serve hot.


Printable Recipe
RAMEN NOODLE COLE SLAW
08/26/2008
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Ramen Noodle Cole Slaw

All you need:
1/2 c. oil
4 tbsp sugar
2 tbsp vinegar
2 tsp Accent seasoning
1/2 tsp salt
1 package cole slaw
1 package Ramen noodles, crushed (discarding flavor packet)
1 package sliced almonds

All you do:
1. Mix oil, sugar, vinegar, Accent and salt together for dressing.
2. Right before serving, place cole slaw in bowl.
3. Add crushed Ramen noodles (do not use seasoning packet) and almonds.
4. Toss dressing together with cole slaw.
5. Serve. Store leftover salad in refrigerator.


Printable Recipe
RASPBERRY VINAIGRETTE
07/14/2008
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Raspberry Vinaigrette :


1/2 cup mild oil, such as canola or vegetable oil
2 TB honey
1 scant TB Botjes mustard
3 TB red wine vinegar (balsamic works well too)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.

Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.

Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.


Printable Recipe
REALLY GREAT COLESLAW- STEPHANIE GODKE
02/01/2008
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Really Great Coleslaw

1 bag of cabbage slaw
4 green onions sliced
2/3 cups toasted pecans


Dressing:

1 cup mayo
¼ cup buttermilk
2 TBS maple syrup
2 tsp cider vinegar
Salt to taste

Stir the dressing into the cabbage mixture and serve with bar-b-que.



Printable Recipe
ROTINI PASTA SALAD
04/14/2008
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Rotini Pasta Salad
Serves 6. | Source: Hy-Vee Test Kitchen
All you need:
2 c. Hy-Vee uncooked rotini, spelt pasta
1 can (15 oz) cannellini beans, drained, rinsed
1 c. Hy-Vee Colby Jack cheese cubes
1 medium tomato, diced
1 can (2.25 oz) Hy-Vee sliced ripe olives, drained
1/2 c. balsamic vinaigrette

All you do:
1. Cook rotini according to package directions. Drain; rinse with cold water to cool.
2. Meanwhile, in large bowl, combine remaining ingredients.
3. Add rotini to salad. Toss to coat.
4. Serve immediately, or cover and refrigerate until serving time.
Daily nutritional values:
10% vitamin A
15% vitamin C
15% calcium
15% iron

Nutrition information per serving:
Calories: 300
Carbohydrate: 37 g
Cholesterol: 20 mg
Dietary Fiber: 4 g
Fat: 11 g
Protein: 12 g
Sodium: 370 mg
Sugar: 5 g


Printable Recipe
SAVORY SPINACH SALAD - THUNDER BAY GRILLE
02/04/2008
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Submitted by Brenda Adamson-Rambo

3 cups spinach greens
3 cups mixed greens
1 cup sliced baby bella mushrooms.
1 large sliced red onions.
½ cup sliced fresh strawberries
½ cup cooked bacon, crumbled
¼ cup pecan, halved
½ cup crumbled blue cheese (optional)

Add ingredients above in order.

Now it's time for this:
Mustard and celery seed
1/2 cup apple cider vinegar
1 medium onion, chopped, white or red onion
1/2 cup of sugar

Blend these first three ingredients in blender on high slowly drizzle in 1/2 cup of olive oil or desired blend add two tbls yellow mustard

2 tsp celery seed
1 pinch of lemon pepper or salt and pepper to taste



Printable Recipe
SEAFOOD SALAD - NICK COX - THUNDER BAY GRILLE
01/14/2008
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8oz Iceberg lettuce
4 to 5 shrimp, cooked
Cocktail Ranch dressing
Start with your base ranch dressing and add ½ cup Ketchup
¾ cup (or preference of heat) Horseradish, 1 tsp Tabasco, and 1Tbl lemon juice

Bake in oven or for 15 min or until warm throughoutt orr fry up crab cakes till warm throughout.

Crab Cake Recipe:
3 lb. lump crab meat
1/2 cup parsley chopped
1-1/2 cups Panko Bread Crumbs
2 eggs, whole
1-1/2 tsp. worcestershire sauce
Lemon juice from 1 lemon
1-1/2 tsp. Old Bay seasoning
2 tsp. Dijon mustard
1 cup mayonaise






Printable Recipe
SHRIMP SALAD WITH ITALIAN DRESSING-THUNDER BAY-CAROL BEEKS
02/18/2008
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Shrimp Salad with Italian dressing

Single Serving of iceberg lettuce
Shrimp (your choice baby shrimp or big Shrimp) sautéed in garlic and olive oil
Roma Tomatoes DicedTomatoes
Black Olives
Asparagus blanched and cooked to aldante and cut
And sprinkle with feta cheese


Creamy Italian Dressing
2 heads garlic, tops sliced off
4 short sprays of 100 percent extra-virgin olive oil cooking spray
2 tablespoons chopped fresh herbs (any combination of parsley, basil, oregano and thyme leaves)
4 ounces light sour cream
1/4 cup buttermilk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 lemon, juiced

Printable Recipe
SKIPPER SALAD - FOOD GURU
06/24/2008
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Skipper Salad

Ingredients
1 pound medium size shell pasta, cooked
2 cups mayonaise (like Hellmans)
1 tablespoon lobster base
1/3 cup cooking sherry
1 pound raw shrimp, 50 count size
3/4 pound surimi (imitation crab)
1 cup green peas, cooked
Food Guru Steak Spice or salt & pepper
Bring a large pot of water to a bowl and add the shrimp and cook until they turn bright pink. Remove the shrimp and place in a large mixing bowl.
Add the surimi, breaking it into bite size chunks. Cook the pasta in the same water as the shrimp. This will impart extra flavor to the pasta. You may also add some of the lobster base as well for added flavor. Drain the pastaand add it to the bowl with the seafood.
In a smaller bowl, dissolve the lobster base in the 1/3 cup of sherry. Add the mayonaise and stir to blend. Add this mixture to the hot pasta, the dressing will absorb in to the pasta as it cools. Add the seafood and peas and season with the Food Guru Steak Spice or salt and pepper to taste.
Pour onto a serving platter and garnish with fresh parsley and parmesan cheese.


Printable Recipe
SOUTH OF THE BORDER COLE SLAW
07/07/2008
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South of the Border Cole Slaw (5 servings)

Ingredients

2 cups shredded jicama

2 medium shredded carrots

2 teaspoon chopped fresh cilantro

½ cup red wine vinegar



In mixing bowl combine jicama, carrot and cilantro
Add vinegar and toss gently
Chill before serving.


Nutrition Facts (per serving) Calories 25 – fat 0 g – calories from fat 0 – sodium 115 mg – total carbohydrate 6 g- fiber 3 g



Printable Recipe
SOUTHWEST TACO TOSS -STACY MITCHELL
06/17/2008
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Southwest Taco Toss
Serves 4 (2 cup servings). | Source: Heidi Boyd in the Hy-Vee Test Kitchen.
All you need:
1 Dole™ Taco Toss™ salad kit
2 Roma tomatoes, chopped
2/3 c. chopped jicama
1/2 c. Hy-Vee black beans, drained, rinsed
1 chicken breast, cooked, chopped

All you do:
1. Combine ingredients in salad kit, tomatoes, jicama, black beans and chicken in a large bowl.
2. Toss gently to coat.
Daily nutritional values:
30% vitamin A
45% vitamin C
6% calcium
8% iron

Nutrition information per serving:
Calories: 210
Carbohydrate: 15 g
Cholesterol: 35 mg
Dietary Fiber: 5 g


Printable Recipe
SPECTACULAR SIDES/PASTA PERFECTO - STEPHANIE GODKE
06/26/2008
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Spectacular Sides

Pasta Perfecto

3 cups cooked shell pasta
8 slices of salami diced
¼ cup sliced kalamata olives
¼ cup diced red peppers
1 cup small fresh mozzarella dice
1 cup fresh spinach cut in chiffonade
Balsamic vinaigrette
½ cup balsamic vinegar
½ tsp Dijon mustard
1 cup olive oil

Mix together the pasta and dry ingredients. Add the vinaigrette at the last minute.

Chopped Veggie Salad

1 can artichoke hearts diced
Diced 2 radishes
2 small tomatoes diced and seeded
Diced green onions
Diced yellow and orange peppers
Chopped black olives

White wine vinaigrette

½ cup white wine vinegar
1 TBS sugar
¼ cup fresh grated parmesan
1 cup oil



Printable Recipe
SPICY CHICKEN PEANUT PANTRY SOUP
04/03/2008
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Ingredients:

2 - 14.5 oz can chicken broth

2 - 18.5 oz can lite vegetable rice soup

1 - 12.5 oz can chicken breast

1 - 14.5 oz can yellow hominy

1/2 cup - PB2 powder

1 - 16 oz jar med-hot chunky salsa

1 Tbsp - Dried ground cumin

1 Tbsp - Dried cilantro leaves



Instructions: Cut canned chicken breast into smaller pieces, and then combine all ingredients in a large saucepan or Dutch oven. Bring to a simmer over medium-high heat, stirring often. Serve and enjoy!



Description: This soup is absolutely delicious, low in calories, and easy to put together with ingredients from your pantry. Its beautiful golden color, plus the colors from the vegetables and salsa, makes it appealing to the eye as well.



Printable Recipe
SPRINGTIME SPINACH SALAD- KIM KIRCHHERR, JEWEL-OSCO
03/12/2008
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Springtime Spinach Salad

Servings: 8
Ingredients:
2 eggs
4 slices bacon
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented
1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 teaspoon spicy brown mustard
1 dash garlic powder
salt and pepper to taste
1 cup seasoned croutons

Directions:
1. Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
2. Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
3. In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
4. In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.
Recipe courtesy of www.allrecipes.com. For this and more delicious ideas, visit www.jewelosco.com and click on "plan".


Printable Recipe
STRAWBERRY SALAD- HYVEE DIETITAN STACY MITCHELL
02/07/2008
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Strawberry Salad
Source: Stacy Mitchell
All you need:
6 cups spinach
2 ½ cup sliced strawberries
1 cup shredded cheese
½ cup toasted walnuts


Dressing:
1/3 cup olive/canola oil
1/4 cup sugar
1/3 cup cider or red wine vinegar
¼ tsp salt
¼ tsp paprika
1/8 tsp pepper

All you do:
Combine sugar, red wine vinegar, salt, paprika, and pepper together in a bowl and mix in oil. Toss dressing over greens, strawberries, cheese and walnuts all together. May add diced rotisserie chicken to salad


Printable Recipe
SUMMER CHILI
08/25/2008
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Summer Chili (8 servings)

Ingredients:



3/4 pound lean ground beef or turkey
1 16-ounce can chili or kidney beans, drained
1 cup chopped onion 2 cups water
1 cup diced carrots 1-1/2 Tablespoons chili powder
3/4 cup chopped green bell pepper 3/4 teaspoon dried oregano
2 garlic cloves minced (or 1/2 teaspoon garlic powder) 2 cups diced yellow or zucchini squash
3-1/2 cups fresh tomatoes, chopped


Instructions:

1. Cook beef or turkey in large pot over medium heat until no longer pink and drain.

2. Add onions, carrots, green bell pepper and garlic.

3. Cover and cook over low heat until onion is softened, about 8 minutes.

4. Stir in tomatoes, beans, water, chili powder, and oregano.

5. Cook uncovered until chili comes to a simmer.

6. Reduce heat and simmer, uncovered, 20 minutes.

7. Add squash and simmer, about 10 minutes longer.





NUTRITION FACTS (per serving) - Calories 180 ~ fat 5 g ~ calories from fat 45 ~ sodium 45 mg ~ total carbohydrate 21 g ~ fiber 7 g



Printable Recipe
SUMMER CHILI
08/25/2008
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Summer Chili (8 servings)

Ingredients:



3/4 pound lean ground beef or turkey
1 16-ounce can chili or kidney beans, drained
1 cup chopped onion 2 cups water
1 cup diced carrots 1-1/2 Tablespoons chili powder
3/4 cup chopped green bell pepper 3/4 teaspoon dried oregano
2 garlic cloves minced (or 1/2 teaspoon garlic powder) 2 cups diced yellow or zucchini squash
3-1/2 cups fresh tomatoes, chopped


Instructions:

1. Cook beef or turkey in large pot over medium heat until no longer pink and drain.

2. Add onions, carrots, green bell pepper and garlic.

3. Cover and cook over low heat until onion is softened, about 8 minutes.

4. Stir in tomatoes, beans, water, chili powder, and oregano.

5. Cook uncovered until chili comes to a simmer.

6. Reduce heat and simmer, uncovered, 20 minutes.

7. Add squash and simmer, about 10 minutes longer.





NUTRITION FACTS (per serving) - Calories 180 ~ fat 5 g ~ calories from fat 45 ~ sodium 45 mg ~ total carbohydrate 21 g ~ fiber 7 g



Printable Recipe
SUPER SPINACH SALAD- NIKKI STAHR
04/23/2008
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Ingredients:
8 ounces packaged spinach leaves or try arugula, mixed wild greens or Romaine lettuce
1/4 cup (one ounce) shredded Swiss cheese
1/2 cup canned mandarin oranges
1/2 cup carrots (sliced or shredded)
1/2 cup broccoli flowerets
1/4 cup shredded red cabbage
Fat-free Balsamic vinaigrette


Preparation:
Place spinach, shredded cheese, oranges and carrots in a plastic bowl with lid. Pack vinaigrette in separate small plastic container. When ready to eat, top salad with vinaigrette and serve with low-fat, whole wheat crackers or roll and a bunch of green or red grapes.


Nutritional Facts:
Calories 140
Total Fat 4.5 g (27% Kcal)
Sat Fat 2.5 g
Cholesterol 15 mg
Sodium 650 mg
Total Carb 19 g
Dietary Fiber 12 g
Protein 9 g
Vitamin A 310% Daily Value
Vitamin C 130% Daily Value
Calcium 25% Daily Value
Iron 45% Daily Value

Printable Recipe
SWEET POTATO PUMPKIN SOUP
10/01/2008
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Sweet Potato Pumpkin Soup



2 bags of Potato Soup

4 cans of vegetable broth

1 can of Pumpkin Pie Filling

1 medium Sweet Potato peeled and cubed

1 pint of Heavy Whipping Cream



Mix together in a crock pot and cook on low for 4 hours, or put all in a large pan and bring to boil on stove and simmer until potatoes are tender.



Printable Recipe
TANGY WATERMELON SALAD
07/15/2008
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Tangy Watermelon Salad
Serves 8; Source: www.hy-vee.com

All you need
4 cups cubed seedless watermelon
2 tbsp. Grand Selections olive oil
3 tbsp. lime juice
1 tbsp. Grand Selections red wine vinegar
Salt and pepper to taste
3?4 cup crumbled feta cheese
1?4 cup coarsely chopped fresh mint or parsley

All you do
1. Place watermelon cubes in large bowl. Whisk olive oil, lime juice and vinegar in small bowl and pour over watermelon.
2. Toss to coat. Add salt and pepper to taste.
3. Gently stir in feta and mint or parsley. Serve salad immediately in watermelon wedge shell, if desired.

Nutrition facts per serving: 185 calories, 14 g carbs, 5 g protein, 13 g fat, 1 g fiber, 319 mg sodium.


Printable Recipe
THREE BEAN SALAD-STACY MITCHELL
06/17/2008
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Three-Bean Salad
Serves 15 (1/2-cup serving). | Source: Hy-Vee Test Kitchen.

All you need:
1 can (15 oz) HealthMarket kidney beans, drained, rinsed
1 can (15 oz) HealthMarket pinto beans, drained, rinsed
1 can (14.5 oz) HealthMarket green beans, drained
1 organic green bell pepper, seeded, chopped
1 small organic onion, chopped
1/2 c. organic balsamic vinaigrette dressing
Hain sea salt and black pepper, to taste

All you do:
1. Stir together all ingredients in a medium bowl. Cover; refrigerate 1 hour or overnight.


Printable Recipe
WHEAT BERRY BROCCOLI SALAD
04/14/2008
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Wheat Berry Broccoli Salad
Serves 5
Source: Stacy Mitchell, RD, LD
1 cup wheat berries
2 cups chopped broccoli
1 cup low-fat cottage cheese
½ cup red onion, chopped
2 tbsp red wine vinegar
2 tbsp sugar
½ tsp garlic powder
½ tsp paprika
Dash of pepper

Cook wheat berries according to package directions. Mix together red wine vinegar, sugar, garlic powder, paprika and pepper. In a bowl combine wheat berries, broccoli, beans and cottage cheese. Coat ingredients with dressing pre mixed.


Printable Recipe
WILD RICE APPLE SALAD
09/26/2008
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Wild Rice Apple Salad

2 cups cooked white and wild rice

1 ½ cup chopped tart apples
¼ cup red bell pepper
¼ red onion
½ cup dried currents or craisins
½ cup chopped toasted pecans
Salt and pepper to taste

Balsamic vinaigrette


Toss it all together and chill before serving. The pecans are better added just before serving.


VEGETABLES

Printable Recipe
APPLE-ACORN SQUASH
09/09/2008
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Apple-Acorn Squash Serves 4
2 acorn squash 1/2 teaspoon cinnamon
1 apple, chopped 1/3 cup packed brown sugar
1/3 cup raisins 2 Tablespoons margarine, melted
1. Preheat oven to 350 degrees.
2. Wash squash. Cut squash in half, lengthwise. Scrape out seeds
3. Place cut side down on lightly greased cookie sheet or in a baking pan. Bake for 25
minutes.
4. Mix the remaining ingredients.
5. Turn squash halves over so cut sides are up. Fill squash with apple mixture. Bake
for 20 minutes or until squash is soft.
NUTRITION FACTS (per serving) – Calories 260; fat 6 g; calories from fat 50; sodium 70 mg;
total carbohydrate 55 g; fiber 5 g

Printable Recipe
FARM GIRL POTATOES - FOOD GURU
11/11/2008
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Farm Girl Potatoes

1 five pound bag of potatoes
6 oz cream cheese, softened
3 cups sour cream
3 tablespoons butter
1 teaspoon garlic powder
2 cups cheddar cheese, shredded
salt and pepper to taste

Peel and slice the potatoes into even pieces. Boil until fork tender. Test the potatoes for doneness by inserting a fork into one of the potato pieces. If the potatoes are soft, they are done. If they are still hard in the middle, cook longer. Drain and mash. Add the cream cheese and butter, beating until blended. Add the remaining ingredients and beat until the potatoes are creamy without lumps. Place potatoes in a greased casserole dish and top with shredded cheddar cheese. Bake in a 400 degree oven for 20-25 minutes until bubbly and cheese is golden brown.




Printable Recipe
FRIED GREEN BEANS - FOOD GURU
08/27/2008
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Fried Green Beans

1 pound fresh green beans
vegetable oil for frying
1 cup Dim Sum & Den Sum Sauce (see the Food Guru's Dim Sum & Den Sum recipe)
1 tablespoon sesame seeds
Dim Sum & Den Sum Sauce
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon sugar
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon cilantro, chopped
1 tablespoon white sesame seeds, toasted
1 tablespoon green onions, sliced Stir together all the ingredients.
Fry The Green Beans:
Heat 1 quart vegetable oil to 350 degrees and fry the beans in batches until they are cooked and start to wrinkle. Remove the beans from the oil and allow to drain on paper towels until all beans are cooked.
In a large skillet:
Heat the Dim Sum & Den Sum Sauce, add the green beans and cook until hot.
Transfer to a serving platter and sprinkle with the sesame seeds.
Dim Sum & Den Sum Sauce:
Place all ingredients in a small bowl and mix together.
Prep Time: 15 minutes Cook Time: 2 minutes Difficulty: Easy Servings: 4

Makes a great appetizer



Printable Recipe
MASHED WINTER SQUASH
09/09/2008
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Mashed Winter Squash - Butternut, Acorn and Hubbard
1. Preheat oven to 375 degrees.
2. Wash squash. Cut squash in half lengthwise. Remove seeds and stringy parts.
3. Place cut sides down on lightly greased baking pan.
4. Bake squash for about one hour or until tender.
5. Scoop out squash into a bowl. Mash the squash.
6. Season to taste.
Seasoning suggestions:
a. margarine, brown sugar, cinnamon and nutmeg
b. margarine, black pepper, anise seed, cardamon, brown sugar and lemon juice
NUTRITION FACTS (per 1/2 cup mashed butternut w/ no seasonings) – Calories 45; fat 0 g;
calories from fat 0; sodium 0 mg; total carbohydrate 12 g; fiber 3 g

Printable Recipe
PURPLE, YELLOW, & GREEN BEAN SALAD - FOOD GURU
08/11/2008
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Purple Yellow and Green Bean Salad

Ingredients

The Salad:

1/2 pound purple string beans
1/2 pound yellow string beans
1/2 pound green string beans
1 cup small radishes, washed,trimmed, and sliced thinly
1 purple spring onion, sliced
1/3 cup olive oil
salt and pepper to taste
1 cup toasted walnut halves
1 cup Mindoro Blue Cheese crumbles

The Dressing:

1 tablespoon garlic, chopped
1/2 cup extra virgin olive oil
1/4 cup champagne vinegar
1/3 cup honey
1 teaspoon kosher or sea salt
1 teaspoon black pepper

Wash and trim the stems from the beans. Cook each variety of beans in a separate pot of salted ,boiling water. Don't overcook the beans, you want a slight crunch remaining. When the beans are done, drain them well in a colander and arrange them on a large serving platter.
Place some olive oil in a saucepan, and saute the radishes with the onion. Season with salt and pepper and arrange on top of the beans.
Prepare the vinagrette: In a bowl whisk together the chopped garlic, olive oil, champagne vinegar, and honey. Add the salt and pepper. Whisk thoroghly and pour over the beans and radishes. Top with the toasted walnuts and the Mindoro Blue Cheese crumbles. Serve immediately.


Printable Recipe
SPAGHETTI SQUASH - FOOD GURU
09/19/2008
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Spaghetti Squash
1 spaghetti squash
½ teaspoon salt
½ teaspoon pepper
4 tablespoons butter
½ cup fresh grated parmesan cheese
1 teaspoon fresh parsley, chopped
Place the spaghetti squash in the microwave for 2 minutes to soften the shell. It makes cutting it much easier and safer. Set the squash on a damp kitchen towel, so it doesn't roll around. Cut in half lengthwise using a very large knife. Get a big spoon and scoop the seeds out onto a paper towel and discard. Place each squash half on a cooking sheet and sprinkle with salt and pepper.
Bake the spaghetti squash in a 400-degree oven for 45 minutes. They're done when they begin to soften and when you scrape them with a spoon you notice the flesh turns into something resembling spaghetti.
Put some butter in each half of the squash with some salt and pepper before you begin to dig it out of the squash shell. This will help the butter mix thoroughly with the spaghetti squash, and prevent you from mashing the squash too much. To serve I like to top it with fresh grated parmesan cheese and a little parsley.
This is Spaghetti Squash, you can serve it just like this OR.. toss it with your favorite pasta sauce.



Printable Recipe
SWEET CARROTS-HY VEE DIETITIAN STACY MITCHELL
02/07/2008
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Sweet Carrots
www.mrsdash.com
Ingredients:
" 1 lb. (454g) baby carrots, ready to cook
" 1 Tbsp. (15mL) Mrs. Dash® Garlic and Herb Seasoning Blend
" 2 Tbsp. (30mL) unsalted butter
" 2 Tbsp. (30mL) brown sugar
Directions:
1. Add carrots to steamer and cook until tender, 12 - 15 minutes.
2. Set carrots aside.
3. In saucepan over low heat, mix Mrs. Dash® Garlic & Herb Seasoning Blend with butter and sugar, stir until butter and sugar melt. Add carrots, stir gently until carrots are lightly coated and glazed. Serve hot.
Recipe Summary:
Serves: 4
Serving Size: 4.5 Oz. (127.3g)
Prep Time: 5 min
Cook Time: 17 min to 18 min

Nutritional Information:
Calories:119 % of Calories from Fat:45 % Total Fat:6 g Saturated Fat:4 g Unsaturated Fat:2 g Trans Fat:0 g Cholesterol:15 mg Sodium:43 mg Potassium:342 mg Carbohydrates:16 g Fiber:2 g Protein:1 g


Printable Recipe
ZUCCHINI FOOD GURU STYLE
08/27/2008
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Zucchini Food Guru Style
1/4 cup sesame oil
1/2 cup butter
1 tablespoon fresh ginger, minced
1 medium onion, sliced
1 teaspoon kosher salt
1 teaspoon black pepper
1/4 cup Golden Mountain soy sauce, can be purchased at Oriental markets
Wash and slice the zucchini. Slice the onion and mushrooms.

Heat a nonstick skillet to medium high, add the sesame oil, butter and minced ginger.
Add the mushrooms, onions and the sliced zucchini. Sauté for a couple minutes and add the soy sauce. Season with salt and pepper. Cook for an additional two minutes or until the zucchini begin to turn tender. Pour into a serving bowl and eat immediately.



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