Contributed by: Kristen White
Ingredients
1 lb pork tenderloin, trimmed
2 cloves garlic, minced
4 oz Romano cheese, shredded
1 tbsp chopped fresh basil
1 ½ teaspoons kosher salt
2 tsp freshly ground pepper
Chopped fresh parsley, for garnish
Directions
Preheat oven 400 degrees. Using a sharp knife, cut the tenderloin into ½ inch medallions. Cover each piece with plastic wrap and pound to 1/8 inch thickness. Lay the mediallions out in a row and sprinkle each with garlic, cheese, basil, salt, and pepper. Roll the meat tightly around the filling and thread onto the bamboo skewers. Put the skewers on a baking sheet and place in the oven for 15 minutes. Remove the skewers from the overn and coat each with chopped parsley. Warm the tomato cream and server on the side in a decorative bowl.
Wednesday, February 3, 2010
Margherita Pizza
Contributed by: Annie Klemke
Ingredients
2 tsp. chopped garlic
2 medium tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella Cheese
2 Medium wheat flour totillas
2 tbsp. fresh basil, minced
1/2 cup fresh Parmesan, grated
Directions
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thouroughly coat the tomatoes. Place the cheese slices over the tortillas.
Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan.
Preheat the oven to 350 degrees.
Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is
melted. Cut the pizza into wedges.
Serve 2 as an appetizers or 1 as a main course.
Ingredients
2 tsp. chopped garlic
2 medium tomatoes, sliced
2 tbsp. olive oil
1 dash of salt
1 dash of pepper
6 oz. Mozzarella Cheese
2 Medium wheat flour totillas
2 tbsp. fresh basil, minced
1/2 cup fresh Parmesan, grated
Directions
In a small bowl place the garlic, tomatoes, olive oil, salt and pepper.
Thouroughly coat the tomatoes. Place the cheese slices over the tortillas.
Place the soaked tomatoes on top. Sprinkle on the basil and Parmesan.
Preheat the oven to 350 degrees.
Place the tortillas on a cookie sheet and bake them for 8 minutes or until the cheese is
melted. Cut the pizza into wedges.
Serve 2 as an appetizers or 1 as a main course.
Turkey Meatballz
Contributed by: Theresa House
Ingredients
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
4 garlic cloves chopped
Directions
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan, chopped garlic and 1/2 teaspoon each salt and pepper.
Add the turkey and mix until combined.
Place the remaining bread crumbs in a shallow bowl.
Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat.
Add the meatballs and cook, turning occasionally, until browned, about 8 minutes.
Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed.
Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
Serve with your favorite store-bought spaghetti sauce.
Notes: Try chopping parsley, onion, and garlic in a food processor for a "smoother" meatball. These are a lot of fun to make, and the recipe makes a lot of food!
Ingredients
1 1/2 cups seasoned bread crumbs
1 small onion, finely chopped
1 large egg
1/2 cup chopped flat-leaf parsley
1/4 cup grated parmesan cheese
Salt and pepper
2 pounds ground turkey
1/4 cup extra-virgin olive oil
2 cups chicken broth
4 garlic cloves chopped
Directions
In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan, chopped garlic and 1/2 teaspoon each salt and pepper.
Add the turkey and mix until combined.
Place the remaining bread crumbs in a shallow bowl.
Roll the meat mixture into eighteen 1½-inch balls, then roll in the bread crumb mixture to coat. In a large nonstick skillet, heat the olive oil over medium heat.
Add the meatballs and cook, turning occasionally, until browned, about 8 minutes.
Lower the heat to medium-low; add 1/2 cup chicken broth and cook until the liquid is absorbed.
Add the remaining chicken broth in 1/4-cup increments until the meatballs are cooked through and all the broth has been absorbed, about 20 minutes.
Serve with your favorite store-bought spaghetti sauce.
Notes: Try chopping parsley, onion, and garlic in a food processor for a "smoother" meatball. These are a lot of fun to make, and the recipe makes a lot of food!
Cinnamon Chocolate Torte
Contributed by: Bridget McFarland
Ingredients
Cut 9 8 inch circles of wax paper
1 egg
1 c sugar
1 ½ stick of butter (soft)
1 T cinnamon
1 c flour
1/3 flour
Filling
2 c whip cream
1/3 c cocoa
1-2 T powdered sugar
Directions
Beat slowly all but the last 1/3 c of flour for about 3 mins until fluffy.
Add the last 1/3 c of flour
Moisten cookie sheets with a damp cloth to hold the wax paper circles in place.
Spread about ¼ c in the center of the circles on sheets.
It will be very very thin.
Bake at 375 for about 6-7 mins
Cool on wax paper on wire rack. Can be stored if tightly wrapped or finish
Beat filling ingredients
Carefully (very Carefully) peel wax paper and place on flat plate.
Spread with about ½ c whipped Cream. Repeat ending with whipped cream.
Refrigerate for about 2-3 hours before serving
Serves 8
Technically this was baked not cooked :)
Ingredients
Cut 9 8 inch circles of wax paper
1 egg
1 c sugar
1 ½ stick of butter (soft)
1 T cinnamon
1 c flour
1/3 flour
Filling
2 c whip cream
1/3 c cocoa
1-2 T powdered sugar
Directions
Beat slowly all but the last 1/3 c of flour for about 3 mins until fluffy.
Add the last 1/3 c of flour
Moisten cookie sheets with a damp cloth to hold the wax paper circles in place.
Spread about ¼ c in the center of the circles on sheets.
It will be very very thin.
Bake at 375 for about 6-7 mins
Cool on wax paper on wire rack. Can be stored if tightly wrapped or finish
Beat filling ingredients
Carefully (very Carefully) peel wax paper and place on flat plate.
Spread with about ½ c whipped Cream. Repeat ending with whipped cream.
Refrigerate for about 2-3 hours before serving
Serves 8
Technically this was baked not cooked :)
No Bake Key Lime Pie
Contributed by: Mary Stankiewicz
Ingredients
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (16 ounce) package Cool Whip
Directions
Mix together lime juice and condensed milk.
Fold in Cool Whip.
Pour into pie crust.
Keep in freezer until just before you want to serve.
Ingredients
1 (10 inch) prepared graham cracker pie crust
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (16 ounce) package Cool Whip
Directions
Mix together lime juice and condensed milk.
Fold in Cool Whip.
Pour into pie crust.
Keep in freezer until just before you want to serve.
BLT Salad
Contributed by: Mary Stankiewicz
Ingredients
¾ cup mayonnaise 4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped 3 tablespoons red wine vinegar 4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
Directions
Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes.
Let cool 5 minutes, then cut into 1-inch croutons.
Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate. Discard drippings.
Whisk remaining mayonnaise and vinegar in large bowl.
Add bacon, tomatoes, lettuce, and croutons and toss to combine.
Season with salt and pepper. Serve.
Ingredients
¾ cup mayonnaise 4 (1-inch-thick) slices Italian bread
12 slices thick-cut bacon , chopped 3 tablespoons red wine vinegar 4 cups cherry tomatoes , halved
1 (10-ounce) bag chopped romaine lettuce
Salt and pepper
Directions
Adjust oven rack to middle position and heat oven to 475 degrees.
Spread 1/4 cup mayonnaise over both sides of bread slices and transfer to baking sheet. Bake until golden brown, 8 to 10 minutes.
Let cool 5 minutes, then cut into 1-inch croutons.
Cook bacon in large skillet over medium heat until crisp, about 8 minutes.
Transfer to paper towel-lined plate. Discard drippings.
Whisk remaining mayonnaise and vinegar in large bowl.
Add bacon, tomatoes, lettuce, and croutons and toss to combine.
Season with salt and pepper. Serve.
Prosciutto Picnic sandwich
Contributed by: Theresa House
Ingredients
1 sliced loaf of Italian bread
1 round of spreadable greek/mediterranean cheese (or anything spreadably delish)
3 sliced tomatoes
12 lettuce leaves or arrugala
12 slices of red onion
3/4-1 lb prociutto
salt and pepper
Directions
Spread cheese over bottom half slices. Layer lettuce or arrugula, prosciutto, and onions and tomatoes on bottom half. Sprinkle with salt and pepper. Place top slices of bread on top of sandwiches. Secure with toothpicks. Pretty simple, and everyone loves prosciutto!
Ingredients
1 sliced loaf of Italian bread
1 round of spreadable greek/mediterranean cheese (or anything spreadably delish)
3 sliced tomatoes
12 lettuce leaves or arrugala
12 slices of red onion
3/4-1 lb prociutto
salt and pepper
Directions
Spread cheese over bottom half slices. Layer lettuce or arrugula, prosciutto, and onions and tomatoes on bottom half. Sprinkle with salt and pepper. Place top slices of bread on top of sandwiches. Secure with toothpicks. Pretty simple, and everyone loves prosciutto!
Overnight Layered Salad
Contributed by: Carlene Richards
Ingredients
One medium head of lettuce
½ cup thinly sliced green onion (optional)
1 cup thinly sliced celery
One 8-oz can water chestnuts, drained and chopped slightly
One 10-oz package frozen peas
2 cups mayonnaise (Do not substitute salad dressing-doesn’t taste the same.)
2 tsp sugar
½ cup grated Parmesan cheese
¼ tsp garlic powder
¾ lb bacon crisply fried and crumbled
Directions
Assemble the salad the night before.
Shred one medium head lettuce and place in shallow serving dish
Top with green onion (optional), celery, water chestnuts, and frozen peas
Spread mayonnaise evenly over the top.
Sprinkle with sugar, Parmesan cheese, and garlic powder
Cover and chill in refrigerator as long as 24 hours.
Just before serving, sprinkle salad with bacon
Ingredients
One medium head of lettuce
½ cup thinly sliced green onion (optional)
1 cup thinly sliced celery
One 8-oz can water chestnuts, drained and chopped slightly
One 10-oz package frozen peas
2 cups mayonnaise (Do not substitute salad dressing-doesn’t taste the same.)
2 tsp sugar
½ cup grated Parmesan cheese
¼ tsp garlic powder
¾ lb bacon crisply fried and crumbled
Directions
Assemble the salad the night before.
Shred one medium head lettuce and place in shallow serving dish
Top with green onion (optional), celery, water chestnuts, and frozen peas
Spread mayonnaise evenly over the top.
Sprinkle with sugar, Parmesan cheese, and garlic powder
Cover and chill in refrigerator as long as 24 hours.
Just before serving, sprinkle salad with bacon
Pinwheels
Contributed by: Kristen White
Ingredients
10 tortillas
2 pkg of softened cream cheese
1 pkg of hidden valley powdered ranch dressing
1 can of chopped or sliced black olives
1 chopped bunch of green onions
1 pkg of prosciutto (optional)
1 chopped red bell pepper
Directions
Mix ranch powder with cream cheese.
Spread on tortillas
Add rest of ingredients
roll up and slice into 1 inch pieces.
Ingredients
10 tortillas
2 pkg of softened cream cheese
1 pkg of hidden valley powdered ranch dressing
1 can of chopped or sliced black olives
1 chopped bunch of green onions
1 pkg of prosciutto (optional)
1 chopped red bell pepper
Directions
Mix ranch powder with cream cheese.
Spread on tortillas
Add rest of ingredients
roll up and slice into 1 inch pieces.
Sunday, January 3, 2010
Sticky Thai Rice Recipe
Contributed by: Carlene Richards
Ingredients
3 cups uncooked short-grain white rice
4 cups water
3 cups coconut milk
2 cups white sugar
1 teaspoon salt
1 cup coconut milk
2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons tapioca starch
6 mangos, peeled and sliced
2 tablespoons toasted sesame seeds
Directions
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 3 cups coconut milk, 2 cup sugar, and 1 teaspoon salt in
a saucepan over medium heat; bring to a boil; remove from heat and set aside.
Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1 cup coconut milk, 2 tablespoon sugar, 1/2 teaspoon salt,
and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice.
Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
Ingredients
3 cups uncooked short-grain white rice
4 cups water
3 cups coconut milk
2 cups white sugar
1 teaspoon salt
1 cup coconut milk
2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons tapioca starch
6 mangos, peeled and sliced
2 tablespoons toasted sesame seeds
Directions
Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
While the rice cooks, mix together 3 cups coconut milk, 2 cup sugar, and 1 teaspoon salt in
a saucepan over medium heat; bring to a boil; remove from heat and set aside.
Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.
Make a sauce by mixing together 1 cup coconut milk, 2 tablespoon sugar, 1/2 teaspoon salt,
and the tapioca starch in a saucepan; bring to a boil.
Place the sticky rice on a serving dish. Arrange the mangos on top of the rice.
Pour the sauce over the mangos and rice. Sprinkle with sesame seeds.
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