INGREDIENTS:
1(9-oz.) pkg. Green Giant frozen chopped spinach
1(8-oz.) container sour cream
1cup mayonnaise
1/2 teaspoon celery salt
1/2teaspoon dried dill weed
1/4teaspoon onion salt
1/4cup chopped green onions
3tablespoons chopped pimientos or red bell pepper, if desired
1(8-oz.) can water chestnuts, drained, finely chopped
DIRECTIONS:
Cook spinach as directed on package. Cool; squeeze to drain.
In medium bowl, combine sour cream, mayonnaise, celery salt, dill and onion salt; blend well.
Stir in spinach, onions, pimientos and water chestnuts. Cover; refrigerate at least 2 hours to blend flavors. Serve with assorted crackers or cut-up fresh vegetables.
from pillsbury.com
just a place to collect my favorite recipes... i didn't create all of these
Wednesday, November 24, 2010
Friday, October 29, 2010
Penne with Cajun Hot Links and Chipotle Shrimp
1-ounce olive oil
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
4 hot links, all beef, cut in 6 bias slices
20 (21/25 shrimp), deveined, shelled and butterflied
2 cups heavy cream
1 cup Chipotle Sauce, recipe follows
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 pound cooked penne pasta
1/2 cup Parmesan, grated plus more for serving
1 tablespoon diced Roma tomato
1 tablespoon diced scallion
In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Chipotle Sauce:
1 1/2 cups BBQ sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4-ounce Dijon mustard
1 to 2 chipotle peppers in adobo
3/4-ounce red chili flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper
Combine all ingredients in blender, puree, cover and refrigerate.
by Guy Fieri.
Chicken Parm Sandwich
4 frozen breaded chicken patties
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
1/2 15-oz can pizza sauce
3/4 cup finely shredded mozzarella cheese
4 hamburger buns (optionally toasted)
3 tbsp grated Parmesan cheese
Place the frozen chicken patties in a single layer in a 2-quart microwave-safe dish.
Pour the sauce over them. Top with mozzarella and Parmesan.
Cover tightly with plastic wrap and nuke for 4-5 minutes, or until the cheese is
melted and everything is heated through.
Serve on the buns.
Mini Meat Loaves
1 lb extra-lean ground beef
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
-----
From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
6-oz pkg stuffing mix
1 cup water
1 tsp Italian seasoning
3/4 cup spaghetti sauce
3/4 cup shredded mozzarella cheese
Mix meat, stuffing mix, water, seasoning in large mixing bowl until well blended.
Divide mixture into 4 pieces, then each into 3, for a total of 12.
Roll each piece into a ball. Flatten and fit into one of 12 muffin cups sprayed with cooking spray. Make an indentation in the center of each with a spoon.
Spoon spaghetti sauce into center of each mini meat loaf.
Bake at 375 degrees for 20 minutes, or until meat loaves are cooked through.
Top each with cheese. Continue baking for 5 more minutes, or until cheese is melted.
-----
From the book "Fix-it and Enjoy-it: 5-Ingredient Recipes" by Phyllis Pellman Good.
Sunday, May 24, 2009
Millionaire's Shortbread
Shortbread:
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
2 sticks butter, cut into small pieces, plus more for preparing pans
2 cups all-purpose flour, plus more for preparing pans
2/3 cup sugar
1/2 teaspoon salt
Caramel Layer:
2 (14-ounce) cans sweetened condensed milk
2 tablespoons butter
Chocolate Topping:
3/4 pound good-quality milk chocolate
Shortbread:
Preheat the oven to 350 degrees F.
Butter 2 (8-inch) square nonstick pans and coat with flour, tapping off excess. Place the flour, sugar and salt in a food processor and pulse once. Add butter and pulse until mixture resembles peas. Press the shortbread mixture into prepared pans and bake until golden brown around the edges, about 20 minutes. Remove from the oven and let cool completely.
Caramel Layer:
In a heavy-bottomed saucepan over medium-low heat, combine the condensed milk and 2 tablespoons of butter. Slowly bring the mixture to a boil, stirring continuously. Continue stirring over the heat until mixture becomes thick and amber in color, about 15 minutes. Pour the caramel over the cooked shortbread and spread evenly using an offset spatula. Cool to room temperature.
Chocolate Topping:
In a glass bowl set over a saucepan of simmering water, melt the chocolate. Once chocolate has melted, pour it over the cooled caramel layer. Cool at room temperature for about 10 minutes, and then place in the refrigerator to cool completely, allowing chocolate to slightly harden but not get hard. Cut into 2-inch squares and enjoy, or store in an airtight container, at room temperature, or my favorite - keep in the refrigerator for a yummy sweet and cool treat!
Friday, December 5, 2008
Homemade Mac and Cheese
1 8 oz package dried elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded mild cheddar cheese
Cook macaroni according to package directions, omitting salt. Drain and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add a little extra milk if necessary. Stir in salt and pepper and cheese, stirring until the cheese melts.
Stir macaroni into cheese sauce, and pour into a lightly greased 2-quart baking dish or an 11- x 7-inch baking dish. Bake, uncovered, at 350 degrees for 25 to 35 minutes or until bubbly. Let stand at least 5 minutes before serving.
1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1 teaspoon salt
1/8 teaspoon black pepper
1 cup (4 oz) shredded sharp cheddar cheese
1 cup (4 oz) shredded mild cheddar cheese
Cook macaroni according to package directions, omitting salt. Drain and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Add a little extra milk if necessary. Stir in salt and pepper and cheese, stirring until the cheese melts.
Stir macaroni into cheese sauce, and pour into a lightly greased 2-quart baking dish or an 11- x 7-inch baking dish. Bake, uncovered, at 350 degrees for 25 to 35 minutes or until bubbly. Let stand at least 5 minutes before serving.
Thursday, October 23, 2008
Firehouse Stuffed Chicken
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
Fresh spinach, chopped
Feta cheese
Italian bread crumbs
Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
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