Diners Drive-Ins & Dives : Guy Fieri - 3-Cheese Macaroni and Cheese DDD

Diners, Drive-Ins and Dives : Guy Fieri DDD
[caption id="attachment_384" align="alignright" width="178"] Diners Drive-Ins and Dives - Guy Fieri - Macaroni and cheese[/caption]
3-Cheese Macaroni and Cheese

Recipe courtesy Costa Vanikiotis at Eveready Diner, Hyde Park, NY

Prep Time: 10 min
Inactive Prep Time: --
Cook Time: 25 min

Level: Intermediate

Serves: 4 to 6 servings

Ingredients

1 tablespoon salt, plus more for pasta water
1 pound large elbow macaroni
6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
1 cup heavy cream
1 tablespoon freshly ground black pepper
1 pound white Cheddar, shredded
4 ounces Romano, shredded
4 ounces Asiago, shredded
2 cups bread crumbs (suggested: panko (Japanese) available at most markets)
2 tablespoons chopped fresh parsley, for garnish

Directions

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

* Restaurant Recipe

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.

Jamie Oliver Perfect Roast Chicken #JamieOliver

 
Perfect Roast Chicken
[caption id="attachment_378" align="alignright" width="300"] Jamie Oliver perfect roast chicken[/caption]serves: 4 - 6
ingredients

• 1 x approximately 1.6kg chicken, preferably free-range, organic or higher welfare
• 2 medium onions
• 2 carrots
• 2 sticks of celery
• 1 bulb of garlic
• olive oil
• sea salt and freshly ground black pepper
• 1 lemon
a small bunch of fresh thyme, rosemary, bay or sage, or a mixture

method

Having learnt the things I’ve learnt about chickens over the last few years, of course I’m going to suggest that you buy free-range or organic. But if you’re a little tight for cash, the RSPCA Freedom Food chickens are very good and available in all good supermarkets.

To prepare your chicken
• Take your chicken out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg and garlic into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over the bird
• Carefully prick the lemon all over, using the tip of a sharp knife (if you have a microwave, you could pop the lemon in these for 40 seconds at this point as this will really bring out the flavour)
• Put the lemon inside the chicken’s cavity, with the bunch of herbs

To cook your chicken
• Place the chicken on top of the vegetables in the roasting tray and put it into the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook the chicken for 1 hour and 20 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the chicken halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When cooked, take the tray out of the oven and transfer the chicken to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside. Now is the time to make your gravy

To carve your chicken
• Remove any string from the chicken and take off the wings (break them up and add to your gravy for mega flavour)
• Carefully cut down between the leg and the breast
• Cut through the joint and pull the leg off
• Repeat on the other side, then cut each leg between the thigh and the drumstick so you end up with four portions of dark meat
• Place these on a serving platter
• You should now have a clear space to carve the rest of your chicken
• Angle the knife along the breastbone and carve one side off, then the other
• When you get down to the fussy bits, just use your fingers to pull all the meat off, and turn the chicken over to get all the tasty, juicy bits from underneath
• You should be left with a stripped carcass, and a platter full of lovely meat that you can serve with your piping hot gravy and gorgeous roast veg

Brown Sugar and Cayenne Brined Turkey Thanksgiving recipes food picture #Thanksgiving #Turkey

 
Brown Sugar and Cayenne Brined Turkey Thanksgiving Bird

[caption id="attachment_369" align="alignright" width="300"] Thanksgiving recipes food turkey[/caption]

turkey 1
2 gallons cold water
3 cups brown sugar
3/4 cup kosher salt
1.5 tbsp cayenne pepper
1 14-20 lb turkey
1 onion, roughly chopped
2-3 large carrots, chopped
2 tbsp olive oil
4 tbsp butter

Directions

The day before you plan to roast your turkey, wash it with cold water and pat dry. Then, combine the ingredients for the brine (water, sugar, salt, cayenne pepper) in a very large pot (32 quart) or bucket (hey, whatever works! Just make sure it’s clean). Stir until brown sugar and salt dissolve. Add turkey to brine, cover with a lid or plastic wrap and place in the fridge for 12-24 hours.
The day of, remove turkey from the fridge, dump out the brine and pat the bird dry. Preheat oven to 325 degrees.
Place chopped onion and carrots at the bottom of a roasting pan and place turkey on top of vegetables. Tie up the legs of the turkey with butcher’s twine (easily accessible at your local grocery store this time of year) and tuck the wings under.
Drizzle olive oil all over the turkey and place in the oven to roast for 3 ½ to 4 ½ hours, depending on the size of the bird. When cooked, the internal temperature of the turkey should be 170 degrees.
Right when the turkey comes out of the oven, rub butter all over the skin. Then, let the turkey rest for 30-45 minutes before carving.

Rice Pudding Recipe

 
Rice Pudding Recipe

Recipe courtesy Brown Betty Dessert Boutique

Prep Time: 20 min
Inactive Prep Time: --
Cook Time: 2 hr 0 min

Level: Easy

Serves: 15 to 20 servings

Ingredients

3 tablespoons unsalted butter, plus more for greasing pan
3/4 cup white rice
5 cups whole milk
5 egg yolks
2 teaspoons vanilla extract
1/2 teaspoon salt
1 cup white sugar
1 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup heavy cream
1/2 to 34 cup raisins, optional

Directions

Preheat the oven to 350 degrees F. Grease a 13-by-9-by-2-inch baking pan with butter.

Using a double boiler over medium heat, cook the rice in the milk uncovered for 25 minutes, and then covered for another 25 minutes, until the rice is thoroughly cooked. If the rice is still a little too firm, let sit on the burner over low heat for another 10 minutes. Cool to room temperature.

While the rice is cooking, make your egg mixture by combining the egg yolks, vanilla and salt in a bowl. In another bowl, combine the sugar, cornstarch, lemon zest, cinnamon and nutmeg.

Add the egg yolk mixture, dry ingredient mixture, 3 tablespoons butter and the heavy cream to the cooled rice, mixing between each addition.

Pour the mixture into the prepared baking pan. Add the raisins, if using. Set the entire pan in a water bath and bake for 1 hour. If you use raisins, halfway through the baking you have to stir the bottom by sliding a knife along the sides (this is so the raisins will not gather at the bottom) without disturbing the custard. Bake until the rice pudding is no longer liquid. It will have solidified and a slight caramel colored crust will have formed on top. Cool and refrigerate until serving.

This recipe was provided by a professional chef or restaurant and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Baked Rice Pudding Recipe

 
Baked Rice Pudding Recipe

Recipe Courtesy of Cathy Lowe

Prep Time: --
Inactive Prep Time: --
Cook Time: --

Level: Easy

Serves: --

Ingredients

1/2 cup long grain white rice
2 cups milk
1 cup light cream
1 teaspoon vanilla extract
1 teaspoon orange zest
1/2 teaspoon cinnamon
2 tablespoons butter
1/4 cup sugar

Directions

Preheat oven to 350 degrees. In a large pot of boiling water, cook rice for 5 minutes and drain. Rinse under running water and set aside to drain. In a saucepan, combine milk, cream, vanilla, zest and cinnamon. Bring mixture to a boil and stir. Turn off heat and stir in butter and sugar. Let mixture cool for 15 minutes. Add the rice to the milk mixture and pour into a baking dish. Cover with foil and bake about 1 hour and 15 minutes. Stir mixture after 45 minutes. Serve warm.

Red Beans and Rice Recipe

 
Red Beans and Rice Recipe

Recipe courtesy Alton Brown, 2008

Prep Time: 1 hr 0 min
Inactive Prep Time: 72 hr 0 min
Cook Time: 2 hr 0 min

Level: --

Serves: 8 servings

Ingredients
For red beans:

2 tablespoons vegetable oil
1 medium onion, chopped
2 medium green bell peppers, chopped
3 stalks celery, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
5 cloves garlic, minced
12 ounces pickled pork, cut into 1-inch pieces, recipe follows
3 bay leaves
1 teaspoon dried thyme
1 teaspoon hot sauce
1/2 teaspoon cayenne pepper
6 cups water
1 pound red kidney beans, rinsed and picked of debris

For rice:

3 cups water
1 1/2 tablespoons unsalted butter
2 cups long-grain rice
1/2 to 1 teaspoon kosher salt

Brown rice:

2 Lb brown rice
8 cups water (1/2 gallon)
4 tablespoons butter
2 teaspoons salt


Directions

Place the vegetable oil in a 7-quart Dutch oven and set over medium-high heat. Add the onion, bell pepper, celery, salt and pepper to the pot. Cook, stirring frequently, until the onions and celery are semi-translucent and the bell peppers are tender, 6 to 8 minutes. Add the garlic and cook for 1 to 2 minutes, stirring constantly. Add the pickled pork, bay leaves, thyme, hot sauce, cayenne pepper, water and beans to the pot and increase the heat to high. Cook, stirring frequently until the mixture comes to a boil, approximately 6 to 8 minutes. Decrease the heat to maintain a simmer, cover and cook for 1 hours, stirring every 30 minutes. Uncover, increase the heat slightly to maintain a steady simmer and continue to cook for another 30 to 40 minutes or until the beans are tender and the sauce is thickened to your liking. If you prefer an even creamier texture, mash some of the beans with a potato masher.

Prepare rice during the last 60 minutes of cooking the beans. Place the water into an electric kettle and bring to a boil. While the water is coming to a boil place the butter into a 3-quart saucepan, set over medium heat. Once the butter begins to bubble, add the rice and stir to combine. Add the salt and cook for 2 to 3 minutes, stirring frequently. Carefully pour the water over the rice and stir to combine. Decrease the heat to the lowest setting, cover, and cook for 15 to 20 minutes (60 minutes for brown rice). Serve the beans over the rice.

Pickled Pork:

2 cups water
1 cup apple cider vinegar
1/4 cup kosher salt
6 cloves garlic, peeled and crushed
2 tablespoons sugar
2 tablespoons yellow mustard seed
2 tablespoons hot sauce
1 tablespoon celery seed
1 bay leaf
1/4 teaspoon whole black peppercorns
8 ounces ice
1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes

Combine all of the ingredients except the ice and the pork in a 2-quart non-reactive saucepan, set over high heat and bring to a boil. Reduce the heat and maintain a simmer for 3 minutes. Remove from the heat, add the ice and stir. Place the pork into a 1-gallon zip top bag and add the cooled pickling liquid. Remove as much air as possible; seal the bag and place in the refrigerator for at least 3 days, turning the bag occasionally. Use within 2 weeks or remove from the pork from the brine and freeze.

Yield: about 1 1/2 pounds

How To Make Hard-Boiled Eggs recipe

 
How To Make Hard-Boiled Eggs [caption id="attachment_346" align="alignright" width="160" caption="hard boiled eggs"][/caption] "how to cook hard boiled eggs recipe receipt"

Believe it or not, there is an art to cooking eggs in the shell. Find out how to cook them perfectly to your tastes without that gray-green tinge. Remember, hard-boiled eggs is a misnomer as they should not be boiled for any length of time.
Difficulty: Easy
Time Required: 25 minutes
Here's How:

Place eggs in single layer in saucepan.
Cover with at least one inch of cold water over tops of shells.
Cover pot with lid and bring to a boil over medium heat.
As soon as the water comes to a full boil, remove from heat and let stand.
Large soft-cooked eggs: let stand in hot water 1 to 4 minutes, depending on your tastes.
Large hard-cooked eggs: let stand in hot water 15 to 17 minutes.
When cooked to desired level, drain off hot water.
Immediately cover with cold water and add a few ice cubes.
Soft-cooked eggs: let stand in cold water until cool enough to handle. Serve.
Hard-cooked eggs: let stand in cold water until completely cooled. Use as needed.

Tips:

Never boil eggs. It makes them rubbery.
Use older eggs. Fresh ones won't peel properly.
To keep eggs from cracking while cooking (before placing in water), pierce large end with a needle, which will also make them easier to peel.

Corned Beef and Cabbage Recipe

 
N. Y. C. Corned Beef and Cabbage
[caption id="attachment_343" align="alignright" width="158" caption="corned beef & cabbage recipe"][/caption]
By Len on December 15, 2001

Photo by Amy Duchesne

timer
Prep Time: 48 hrs
Total Time: 51 hrs
Servings: 12

About This Recipe

"Here's how to make corned beef and cabbage the right way. My thanks to my great-grandmother Delia O'Dowd and other NYC Irish Catholics who invented it. It is not normally eaten in Ireland, folks!"
Ingredients

½-6 lb corned beef brisket
1 teaspoon peppercorns
2 dried bay leaves
1 -3 head fresh cabbage
1 -12 medium red potatoes
1 (1 lb) bag fresh carrots
fresh parsley ( Dried won't do at all)
real butter ( margarine won't do at all. Besides, we now know that butter is better for us than any of the margari)
1 fresh garlic cloves
1 medium fresh sweet onions
yellow mustard ( whatever floats your boat)
irish soda bread ( see my Recipe #15843 recipe)
Harp lager beer (optional)

Directions

------------Selecting the corned beef brisket------------.
Go to the store several days ahead of time or you will have to pick out the best of what has been picked over again and again. The best will disappear first.
Do not freeze.
Pick out a nice thick slab checking the sides to make sure it isn't a very gristly one.
Feel it because some butchers fold it over hiding the gristle if there is a lot of it.
There will always be some gristle and it runs the length of the slab in the center.
The thicker the slab the better. If you are lucky, you may see some chunk style at a higher price per pound.
If there isn't a spice bag in with the brisket, you will need to get some whole peppercorns (white and black) and bay leaves.

Groovy Green Smoothie

 
Groovy Green Smoothie

"A great way to get your kids to eat greens! You will be amazed by this yummy fruity smoothie. Experiment with different amounts or types of fruit and make your own."

Prep Time: 10 Min
Ready In: 10 Min

Original Recipe Yield 2 servings

Ingredients

1 banana, cut in chunks
1 cup grapes
1 (6 ounce) tub vanilla yogurt
1/2 apple, cored and chopped
1 1/2 cups fresh spinach leaves

Directions

Place the banana, grapes, yogurt, apple and spinach into a blender. Cover, and blend until smooth, stopping frequently to push down anything stuck to the sides. Pour into glasses and serve.

Strawberry Oatmeal Breakfast Smoothie

Strawberry Oatmeal Breakfast Smoothie
[caption id="attachment_335" align="alignright" width="140" caption="Smoothie"][/caption]
"This is a fast vegan smoothie with a deep pink color and a rich, creamy texture. VERY filling, and perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this fast to make! I use vitamin fortified soy milk."

Prep Time: 5 Min
Ready In: 5 Min

Original Recipe Yield 2 servings

Ingredients

1 cup soy milk
1/2 cup rolled oats
1 banana, broken into chunks
14 frozen strawberries
1/2 teaspoon vanilla extract
1 1/2 teaspoons white sugar

Directions

In a blender, combine soy milk, oats, banana and strawberries. Add vanilla and sugar if desired. Blend until smooth. Pour into glasses and serve.

King Cake bars for Mardi Gras

[caption id="attachment_327" align="alignright" width="300" caption="King Cake Bars recipe Mardi Gras"][/caption]
King Cake bars for Mardi Gras

These bars meet all my King Cake flavor requirements, but are simpler to make and to serve. They make a great dessert for a Mardi Gras party, and would pack up beautifully to carry to a parade-viewing spot. I sprinkle colored sanding sugar in the traditional purple, green and gold color scheme over the top for a sparkly Mardi Gras feel, but you could easily tint the glaze, use sprinkles or the fancier luster dust.

Makes about 15 bars

For the Crust:

2 cups all-purpose flour
1 cup (2 sticks) cold butter
6 tablespoons sugar
2 tablespoons milk

For the Filling:

2 (8-ounce) blocks cream cheese, softened
1 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

For the Glaze:

1 cup confectioners’ sugar
2 tablespoon milk
Colored sanding sugar or sprinkles (purple, green and gold)

For the Crust:

Preheat the oven to 350 degrees F. Spray a 9- x 13-inch glass baking dish with cooking spray.

In the bowl of a stand mixer, mix the flour and sugar. Drop in the butter cubes and beat on low speed until the mixture is crumbly and looks a bit like wet sand. Add the milk and beat until it starts to stick together. Sprinkle the mixture into the prepared baking dish and press it in to form an even layer, making sure there are no holes or gaps.

For the Filling:

Wipe out the mixer bowl and rinse and dry the paddle. Beat the filling ingredients together until completely smooth. Spread the filling evenly over the prepared crust. Bake the bars for 20 – 25 minutes until the crust is golden brown and the filling is set.

For the Glaze:

While the bars are cooking, whisk together the confectioners’ sugar and milk until completely smooth. As soon as you remove the bars from the oven, spread the glaze in an even layer across the top. Immediately decorate with sanding sugar. Leave the bars to cool completely, then slice.

King Cake recipes Mardi Gras

[caption id="attachment_320" align="alignright" width="300" caption="King Cake recipes Mardi Gras"][/caption]
King Cake Recipe - Bread Machine King Cake Recipe

King Cakes are created in varied shapes and flavors. From braided King Cake to the traditional New Orleans King Cake, they are all something to celebrate.

This is my version of the traditional King Cake. Normally this is a very labor intensive cake to make, so I use the bread machine to do the work for me. Using the dough cycle on your bread machine will half the work needed for this traditional Mardi Gras treat. King Cakes are a lot like cinnamon rolls but they are twisted into a large oval.

Recipe Type: Cake, Yeast Bread
Cuisine: Cajun/Creole, Southern
Yields: 1 King Cake
Prep time: 1 hour
Cook time: 40 min


Ingredients:

1/2 cup warm water(110 degrees F.)
1/2 cup warm milk (110 degrees F.)
1/2 cup granulated sugar
2 teaspoons salt
1 teaspoon ground nutmeg
1 teaspoon lemon zest
5 egg yolks, room temperature
1/2 cup butter, room temperature
4 3/4 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
1 teaspoon ground cinnamon
1 egg white beaten with 1 tablespoon milk
1 tiny (1-inch) plastic doll
Colored Sugars (see below)
Lemon Frosting (see recipe below)

Preparation:

Place all ingredients in bread pan according to manufacturer's instructions; select dough setting and press start. NOTE: Check the dough (don't be afraid to open the lid). It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).

When dough cycle has finished, remove dough from pan and put into a lightly oiled bowl. Cover bowl with plastic wrap and place in a draft free place to rise for approximately 1 hour or until the dough doubles in volume.

Lightly coat a large baking sheet with butter or vegetable spray; set aside.

Remove dough from bowl and place on a lightly-oiled surface. Using your fist, punch dough down with a heavy blow. Sprinkle cinnamon over the top, pat and shape dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to form a circle. Cover dough with plastic wrap and let sit for approximately 45 minutes or until the dough doubles in volume.

Preheat oven to 375 degrees F. Brush top and sides of cake with egg white wash and bake on middle rack of oven for 35 to 40 minutes or until golden brown. (A good check is to use an instant thermometer to test your bread. The temperature should be between 200 and 210 degrees.) Remove from oven and place on a wire rack to cool. If desired, at this time, you can hide the plastic doll in the cake.

Makes 1 King Cake.

Colored Sugars:

3/4 cup granulated sugar
Green, purple, and yellow coloring paste

Squeeze a dot of paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color.

Repeat process for other two colors; set aside.

Lemon Frosting:

3/4 cups powdered (confectoners') sugar
Juice of 1 lemon

In a small bowl, combine powdered sugar and lemon juice until smooth (depending on size of lemon, add water if mixture is too thick or additional powdered sugar if too thin).

Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.

Caribbean Coconut Rice & Pigeon Peas recipe

 
Caribbean Coconut Rice & Pigeon Peas recipe.

Serves: 45

Total time: 1½ hours Prep time: 20 min

120 ozs pigeon peas
45 garlic cloves (finely chopped)
3 3/4 vidalia onions (medium chopped)
1 cup olive oil
15 cups jasmine rice
112 ozs coconut milk

18 3/4 cups water
3/4 cup chicken bouillon
5 tbsps lemon rind (grated)
2 1/2 tbsps parsley (fresh)


1 ** Note: If using canned peas, drain and reserve the liquid.

2 Heat the oil in a deep frying pan over high heat. Add the rice, and continue to sauté until the rice turns opaque and golden brown. Add the garlic and onion and sauté for a few more minutes but DO NOT let the rice over-brown. Stir in the peas. Do not stir again.

3 Combine water and coconut milk. Dissolve bouillon completely into water/milk mixture.

4 Add water/milk/bouillon mixture to the rice and bring to a boil. Once boiling, immediately reduce to a simmer.

5 Cook uncovered until the liquid is slightly below the surface of the rice and holes form in the rice. Cover the pot and cook for 20 to 25 minutes or until the liquid is completely absorbed and the rice is tender.

6 Allow to sit covered for another 30 minutes.

MARANARA Sauce recipe

 
MARANARA Sauce recipe for pasta

olive oil, butter
garlic
4 cans Del Monte whole tomatoes
4 tablespoons basil
1/4 teaspoon dry mustard
garlic powder
1 cup chicken broth or 1 packet Herb-Ox chicken flavor

FRIED RICE recipe

 
FRIED RICE

Rice, cooked
bring 10 cups water to boil.
add 10 tsp butter or margarine.
stir in Two pound bag brown rice, cover and simmer 45 - 50 minutes
Remove from heat let stand covered 5 minutes or until water is absorbed.

2 eggs - scramble eggs in pan first then set aside, mix in dish last so they have there bright yellow color.
oil
bacon - dice and render to saute vegetables
sesame oil to taste
garlic crushed
onions, celery, 3 carrots, green pepper, red pepper for color, snap pea pods, broccoli, peas. Add different vegetables and quantities to your liking.
cayenne pepper to taste
soy sauce
scallions
black pepper
salt

BLACK BEAN CHILI

 
BLACK BEAN CHILI

2 Lb. Black Beans, 1.5 Hr..
1/2 Lb. bacon diced
6 cloves garlic crushed
1/4 lb. chorizo 5 small sausages
1 lb. ground beef
1 bunch celery diced
1 bunch carrots diced
3 onions chopped
2 bell peppers chopped
1 large can crushed tomatoes
7 ice cubes chicken stock
1 cube chicken bullion
12 oz beer
1/4 cup white wine vinegar
2 bay leaves
3/4 cup Chili powder
1 Tea spoon cumin
1 tea spoon oregano
1/2 tea spoon sage
1 tea spoon Tabasco sauce
1 pickled Halapano pepper chopped
1/4 tea spoon cayenne pepper
1/2 cup corn meal
1 tea spoon salt
2 tea spoons MSG

Veal or Chicken SCALLOPINI MARSALA

 
Veal or Chicken SCALLOPINI MARSALA sometimes Scaloppini

chicken, veal, or pork.
Parmesan cheese or flour
olive oil, butter
garlic
mushrooms
1 ice cube cube beef broth or consume'
pepper
75% Marsala wine, 25% Grand Mariner, flame to be dramatic

Chicken Francese Francaise recipe

 
Chicken Francese Francaise recipe

cut chicken breast into pieces
make super thick egg mixture with parmesan cheese, salt & pepper
dip chicken in flour
dip chicken in egg mixture
fry in hot oil until browned on both sides, discard oil
add wine or sherry cook off alcohol to about half volume (dry white sauterne)
add mushrooms
add butter
lemon juice trick is to get right mix of wine, butter, juice and water
water
cook until sauce is nice consistency, too long will be greasy
place chicken on platter, pour sauce and mushrooms on top, garnish with lemon slices.

CHILI

 
CHILI

1 Lb. meat
180 G onions, sliced thin
2 Oz Olive oil
1 28 Oz can peeled tomatoes
1 12 Oz can peeled tomatoes
1 6 Oz can tomato paste
4 6 Oz cans water
1 can kidney beans, not drained
40 G Chili powder (Farmer Jacks)
7.5 G garlic, fresh crushed
4 G salt
5 G paprika
0 G cayenne pepper

Meatloaf Recipe

 
MEAT LOAF Meatloaf Recipe

1 Lb. 8 Oz.. ground beef
8 Oz. ground veal
1 cups crushed saltine crackers, or bread crumbs, oat meal, grape nut flakes
1 onion chopped optional celery, green pepper diced
1 1/2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
2 eggs
1 1/2 teaspoons salt
1/2 teaspoons pepper
3/4 cup tomato juice, milk or red wine
tomatoes
bake 90 min. @350

For the glaze:

1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey

TRUMANS SAUCE FOR PASTA

TRUMAN'S SAUCE FOR PASTA

4 slices bacon, diced
2 cup chopped green pepper
2 onion
4 cloves garlic, crushed
2 pound lean ground beef
3 cups tomato paste
(2 cans) 3 cups canned consommé, undiluted
2 tablespoons Worcestershire sauce
8 tablespoons freshly grated Parmesan cheese
Salt to taste
1/2 teaspoon freshly ground pepper
2 teaspoon oregano, crumbled
2 pound pasta

Paula Deen classics: Lasagna, Healthier

 
Healthier Paula Deen classics: Lasagna

Recipe: Lady and sons lasagna
Paula and Jamie Deen
Ingredients

1/2 pound extra-lean ground beef
1 (10-ounce) package cremini or white mushrooms, finely chopped
1 medium onion, diced
1 small green bell pepper, diced
2 cloves garlic, minced
1(15-ounce) can no-salt-added tomato sauce
1 (14 1/2-ounce) can no-salt-added petite diced tomatoes
1 cup water
1/4 cup chopped fresh flat-leaf parsley
2 bay leaves (optional)
3/4 teaspoon dried Italian herb seasoning
1/2 teaspoon Paula Deen's House Seasoning
1/4 teaspoon Paula Deen's Seasoned Salt
9 whole-wheat or reduced-carbohydrate lasagna noodles
1 1/2 cups no-salt-added low-fat cottage cheese
1 cup fat-free ricotta cheese
1/2 cup grated parmesan cheese
1 large egg
1 large egg white
1 cup shredded reduced-fat mozzarella cheese
1 cup shredded gruyere cheese (preferably swiss or comte)
1 cup shredded reduced-fat sharp cheddar cheese
3 tablespoons reduced-fat cream cheese (Neufchâtel), cut into small bits

Preparation

To make the sauce, spray a Dutch oven with nonstick spray and set over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until the meat browns, 3-4 minutes. Add the mushrooms, onion, bell pepper, and garlic. Cook, stirring occasionally, until any pan juices evaporate and the vegetables are softened, about 10 minutes.

Stir in the tomato sauce, diced tomatoes, water, parsley, herb seasoning, House Seasoning, and Seasoned Salt; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended and the sauce thickens slightly, 20-25 minutes. Remove and discard bay leaves, if using.

Preheat the oven to 350 degrees F. Spray a 9 x 13-inch baking dish with nonstick spray. Meanwhile, cook the lasagna noodles according to package directions. Drain and rinse the noodles and lay them flat on wax paper. Cover the noodles with plastic wrap to prevent them from drying out. Combine the cottage cheese, ricotta, parmesan cheese, egg, and egg white in a medium bowl until blended. Toss together the mozzarella, gruyere, and cheddar cheese in a large bowl.

Spread 1/4 of the sauce over the bottom of the baking pan. Top with 3 of the lasagna noodles. Spread 1/2 of the cottage cheese mixture, 1/3 of the mozzarella mixture, 1/2 of the cream cheese, and 1/4 of the sauce over the noodles. Repeat the layering once with 3 more noodles, the remaining cottage cheese mixture, the remaining cream cheese, 1/3 of the mozzarella mixture and 1/4 more of the sauce. Top with the remaining 3 noodles, the remaining sauce and the remaining mozzarella mixture. Cover loosely with a tent of foil and bake 30 minutes. Uncover and bake until the cheese melts and the lasagna is heated through and bubbling, 10-15 minutes longer.

Per serving (1/12th of lasagna, approximately 3-inch square piece): 260 calories, 9 g fat (5 saturated, 0 g trans), 55 mg cholesterol, 380 mg sodium, 23 g carbohydrate, 3 g fiber, 23 g protein.

Prep time: 30 minutes

Cook time: 1 hour 50 minutes
Serving Size

12 servings

Mardi Gras King Cake recipe

[caption id="attachment_260" align="alignright" width="300" caption="king cake recipe mardi gras"][/caption]
Mardi Gras King Cake recipe

Prep Time: 1 Hour
Cook Time: 30 Minutes

Ready In: 4 Hours 30 Minutes
Servings: 16
"The King Cake is a New Orleans tradition that involves a pastry, a small plastic baby, and a party. The King Cake is baked with a small plastic baby hidden inside, the person who gets the slice with baby in it has to host the next party. Make sure to buy a new small plastic baby so you can get the full effect from this cake! Sprinkle with purple, green and gold sugar, or decorate with whole pecans and candied cherries. Note: Be sure to tell everyone to inspect their piece of cake before they begin eating it. To be extra careful, use a plastic toy baby that is too large to swallow, or hide an orange wedge or 3-4 pecan halves inside the cake (avoid items that may hurt someone's teeth) and then simply place the honorable toy baby outside on the top of the cake for all to see and adore!"

Ingredients:
PASTRY:
1 cup milk
1/4 cup butter
2 (.25 ounce) packages active dry yeast
2/3 cup warm water (110 degrees F/45
degrees C)
1/2 cup white sugar
2 eggs
1 1/2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
5 1/2 cups all-purpose flour

FILLING:
1 cup packed brown sugar
1 tablespoon ground cinnamon
2/3 cup chopped pecans
1/2 cup all-purpose flour
1/2 cup raisins
1/2 cup melted butter

FROSTING:
1 cup confectioners' sugar
1 tablespoon water
Directions:
1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Combine the brown sugar, ground cinnamon, chopped pecans, 1/2
cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
6. Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
7. Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.

Margy's Spaghetti Marinara sauce recipe

 
Margy's Spaghetti Marinara sauce recipe

Saute a medium onion - chopped
3-4 cloves of garlic - minced
in olive oil
Add a little water to prevent burning

ADD:
1 - Large can crushed tomatoes (32 oz, I think)
1 - 12 oz can of tomato paste
16 oz (1 pint) of water
Don't buy HEINZ...Carole says not good!

ADD:
1 Tbs Parsley
1/2 Tbs Oregano
1/4 Tbs Basil
1 Tsp Black Pepper
1 Tsp Salt
1/2 Tsp Red Pepper Flakes
2 - 3 Bay leaves
Pinch of Baking soda
Pinch of sugar
Optional - Parmesan Cheese ( I add cheese before eating)

FOR BEST RESULTS, MAKE DAY BEFORE!

Meaty Spaghetti Sauce Recipe

[caption id="attachment_389" align="alignright" width="300"] Meaty Spaghetti Sauce picture[/caption]
Meaty Spaghetti Sauce Recipe

Serves 32

Ingredients:

1 lb lean ground beef
1 lb pork sausage
2 ozs sausages (sliced pepperoni)
1 green bell pepper (chopped)
1/2 red bell pepper (chopped)
1 tbsp minced garlic
2 onions (chopped)
2 carrot (diced)
2 stalks chopped celery
8 ozs sliced mushrooms
15 ozs canned tomatoes (sauce)
29 ozs diced tomatoes

12 ozs tomato paste
3 cubes bouillon cube (beef)
3 bay leave
1 tbsp dried thyme
1 1/2 tbsps dried oregano
1 1/2 tsps dried basil
1/2 tsp red pepper flakes (crushed)
1 tsp black pepper (ground)
1 tbsp white sugar
1 cup beef broth

Directions:

1 In a large stockpot cook the ground beef, sausage, pepperoni, green bell pepper, red bell pepper, garlic, onion, carrots and celery. Cook until beef is no longer pink. Drain into a large colander to drain grease.

2 To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours.