9 T olive oil,l divided
3 c unsifted, all-purpose flour
3/4 c unsifted semolina flour
1/2 t salt, divided
1 1/2 T quick-rising yeast (2 pkgs)
1 1/2 c hot (120-130 degrees) milk
1 T fresh rosemary leaves
1. Pour a scant of a T of the olive oil into a 9" square cake pan; spread evenly to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2T of the olive oil, 1/4 t of salt, and all yeastin the bowl of a mixer fitted with a dough hook (the mixing can be done by hand as well).
3. Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead 8-10 minutes by hand).
4.Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400°F.
5. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
6-8 servings
In my opinion: I can't describe in words how good this bread is. I made my own rosemary oil to dip it in and we can't keep this around the house. To me it is as close to Macaroni Grill's bread as it gets.
Friday, October 2, 2009
Thursday, October 1, 2009
Slow Cooker Lasagna (by Kraft)
1 lb ground beef
26 oz jar spaghetti sauce
1 c water
15 oz ricotta
7 oz mozzarella cheese, divided
1/4 c Parmesan cheese, divided
1 egg
2 T fresh chopped parsley (I used dried)
6 lasagna noodles, uncooked (I didn't use all 6)
1. Brown meat and drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 T Parmesan, egg, and parsley (in separate bowl).
2. Spoon 1 c meat sauce into Crock Pot; top with layers of half the noodles, broken to fit; and cheese mixture. Cover with 2 c meat sauce. Top with remaining noodles, remaining cheese mixture and meat sauce. Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses. Let stand covered 10 minutes or until cheeses are melted. Do not cook on high setting.
In my opinion: I was disappointed with the sauce even though I used my favorite spaghetti sauce. The bottom began to burn and I wonder if the burned part affected the sweetness of the sauce or if the ground beef was cooked too long. I loved the noodles and cheese but hope I can figure out the sauce problem next time. I loved that I only dirtied the skillet and a bowl preparing this meal.
For more Slow Cooker recipes that I've tried, click here.
26 oz jar spaghetti sauce
1 c water
15 oz ricotta
7 oz mozzarella cheese, divided
1/4 c Parmesan cheese, divided
1 egg
2 T fresh chopped parsley (I used dried)
6 lasagna noodles, uncooked (I didn't use all 6)
1. Brown meat and drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 T Parmesan, egg, and parsley (in separate bowl).
2. Spoon 1 c meat sauce into Crock Pot; top with layers of half the noodles, broken to fit; and cheese mixture. Cover with 2 c meat sauce. Top with remaining noodles, remaining cheese mixture and meat sauce. Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses. Let stand covered 10 minutes or until cheeses are melted. Do not cook on high setting.
In my opinion: I was disappointed with the sauce even though I used my favorite spaghetti sauce. The bottom began to burn and I wonder if the burned part affected the sweetness of the sauce or if the ground beef was cooked too long. I loved the noodles and cheese but hope I can figure out the sauce problem next time. I loved that I only dirtied the skillet and a bowl preparing this meal.
For more Slow Cooker recipes that I've tried, click here.
Sunday, September 27, 2009
Crock Pot Rio Grande Spaghetti (by What A Crock blog)
1 1/2 lbs ground beef
15 oz can tomato sauce
16 oz can Mexican Style Diced Tomatoes (Ro-Tel)
1 T beef granules (I didn't have these)
2 1/2 t chili powder
1/2 t ground cumin
7 oz pkg spaghetti, uncooked
shredded Pepper Jack or Mexican blend cheese for serving.
1. In a skillet, brown beef; drain well and transfer to Crock Pot. Note-I always buy ground beef 5-10 lbs at a time and pre-cook and freeze.
2. Add tomato sauce, tomatoes, beef granules, chili powder, and cumin; mix well.
3. Cover and cook on low 4-5 hours. Prepare spaghetti according to pkg directions. When done, drain and stir into beef mixture in Crock Pot. Allow to slow cook for 15 minutes to half an hour.
When ready to serve, garnish with shredded cheese of choice.
In my opinon: This was good but with the name "Rio Grande" I expected more of a surprising flavor. It was pretty much like regular spaghetti to me.
15 oz can tomato sauce
16 oz can Mexican Style Diced Tomatoes (Ro-Tel)
1 T beef granules (I didn't have these)
2 1/2 t chili powder
1/2 t ground cumin
7 oz pkg spaghetti, uncooked
shredded Pepper Jack or Mexican blend cheese for serving.
1. In a skillet, brown beef; drain well and transfer to Crock Pot. Note-I always buy ground beef 5-10 lbs at a time and pre-cook and freeze.
2. Add tomato sauce, tomatoes, beef granules, chili powder, and cumin; mix well.
3. Cover and cook on low 4-5 hours. Prepare spaghetti according to pkg directions. When done, drain and stir into beef mixture in Crock Pot. Allow to slow cook for 15 minutes to half an hour.
When ready to serve, garnish with shredded cheese of choice.
In my opinon: This was good but with the name "Rio Grande" I expected more of a surprising flavor. It was pretty much like regular spaghetti to me.
Wednesday, September 23, 2009
Oven Fried Chimichangas (Pumkin Patch Blog)
2/3 c picante sauce or your favorite salsa
1 t ground cumin
1/2 t dried oregano leaves, crushed
1 1/2 c cooked chicken, chopped
1 c shredded cheddar cheese
2 green onions, chopped with some tops (About 1/4 c)
6 8" flour tortillas (I used 4 large but didn't use beans)
2 T margarine(or butter), melted
shredded cheddar for serving
chopped green onions for serving
picante sauce for serving
1. Mix chicken, picante sauce, cumin, oregano, cheese, and onions.
2. Place about 1/4 c chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted butter/margarine.
6. Bake at 400 for 25 minutes or until golden.
7. Garnish with additional cheese or green onion and serve salsa on the side.
Serve with Mexican rice/beans
In my opinion: These turned out better than I thought. I love chimichangas at Mexican restaurants but the REAL ones are fried, right? I really liked these a lot. I made notes on my recipe card to serve with sour cream, pico, or guacamole.
1 t ground cumin
1/2 t dried oregano leaves, crushed
1 1/2 c cooked chicken, chopped
1 c shredded cheddar cheese
2 green onions, chopped with some tops (About 1/4 c)
6 8" flour tortillas (I used 4 large but didn't use beans)
2 T margarine(or butter), melted
shredded cheddar for serving
chopped green onions for serving
picante sauce for serving
1. Mix chicken, picante sauce, cumin, oregano, cheese, and onions.
2. Place about 1/4 c chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted butter/margarine.
6. Bake at 400 for 25 minutes or until golden.
7. Garnish with additional cheese or green onion and serve salsa on the side.
Serve with Mexican rice/beans
In my opinion: These turned out better than I thought. I love chimichangas at Mexican restaurants but the REAL ones are fried, right? I really liked these a lot. I made notes on my recipe card to serve with sour cream, pico, or guacamole.
Tuesday, September 22, 2009
White Chocolate Creme Brulee with Rapsberries & Mint (WW 10)
2 1/2 c whipping cream
5 oz white chocolate, chopped (must have cocoa butter in ingredients)
8 lg eggyolks
8 T sugar
1/2 pint fresh raspberries
8 mint sprigs
1. Position rack in center of oven and preheat to 325.
2. Arrange 8 6 oz ramekins in roasting pan.
3. Whisk cream & chocolate in heavey medium saucepan over medium heat until chocolate melts and mixture is smooth, about 5 minutes.
4. Whisk egg yolks and 2 T sugar in lg glass measuring cup to blend. Gradually whisk in warm cream mixture.
5. Divide custard equally among ramekins in roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
6. Bake until just set but still slightly soft in center, about 35 minutes. Cool in pan to room temp.
7. Remove custards from pan. Cover and refrigerate until cold, at least 2 hours, or overnight (can be prepared 2 days ahead. Keep covered and refrigerated).
8. Sprinkle remaining 6T sugar evenly over custards. Using torch, heat sugar until caramelized. Cover and refrigerate 1-4 hours. Garnish with fresh berries and mint.
In my opinion: This was a fabulous recipe. I made this for some friends of ours and they loved it too.
5 oz white chocolate, chopped (must have cocoa butter in ingredients)
8 lg eggyolks
8 T sugar
1/2 pint fresh raspberries
8 mint sprigs
1. Position rack in center of oven and preheat to 325.
2. Arrange 8 6 oz ramekins in roasting pan.
3. Whisk cream & chocolate in heavey medium saucepan over medium heat until chocolate melts and mixture is smooth, about 5 minutes.
4. Whisk egg yolks and 2 T sugar in lg glass measuring cup to blend. Gradually whisk in warm cream mixture.
5. Divide custard equally among ramekins in roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
6. Bake until just set but still slightly soft in center, about 35 minutes. Cool in pan to room temp.
7. Remove custards from pan. Cover and refrigerate until cold, at least 2 hours, or overnight (can be prepared 2 days ahead. Keep covered and refrigerated).
8. Sprinkle remaining 6T sugar evenly over custards. Using torch, heat sugar until caramelized. Cover and refrigerate 1-4 hours. Garnish with fresh berries and mint.
In my opinion: This was a fabulous recipe. I made this for some friends of ours and they loved it too.
Summer Raspberry Chicken (by Lawry's)
1 c fresh or frozen raspberries
3/4 c Lawry's Dijon & Honey Marinade with lemon juice
4 boneless, skinless chicken breasts
1/2 c walnut pieces
fresh raspberries (garnish)
1. In food processor or blender, process raspberries and 3 T Dijon and Honey marinade for 10 seconds.
2. Pound chicken to 1/4 thickness. Grill chicken until thoroughly cooked and no longer pink, about 4-5 minutes per side, basting often with marinade.
3. Remove chicken from grill when done, brush with extra marinade. Arrange on platter; pour raspberry sauce down center and sprinkle with walnuts.
In my opinion: This was good but I really expected more flavor. Maybe if I had garnished with extra berries I would have had that flavor I was looking for.
3/4 c Lawry's Dijon & Honey Marinade with lemon juice
4 boneless, skinless chicken breasts
1/2 c walnut pieces
fresh raspberries (garnish)
1. In food processor or blender, process raspberries and 3 T Dijon and Honey marinade for 10 seconds.
2. Pound chicken to 1/4 thickness. Grill chicken until thoroughly cooked and no longer pink, about 4-5 minutes per side, basting often with marinade.
3. Remove chicken from grill when done, brush with extra marinade. Arrange on platter; pour raspberry sauce down center and sprinkle with walnuts.
In my opinion: This was good but I really expected more flavor. Maybe if I had garnished with extra berries I would have had that flavor I was looking for.
Monday, September 21, 2009
Menu Plan Monday
I wish I had time to participate in MPM every week but it just doesn't always work out that way. I am glad to be participating this week and if you're new to my site, thanks for stopping by! Please leave me a comment (if you have one).Stop by Organized Junkie for more great menu plans and if she gets 400 participants, she'll give away a magazine full of Slow Cooker recipes. Here is my plan for the week:
Monday: Slow Cooker Chicken and Rice (Paula Deen's recipe)
Tuesday: Leftovers from Sunday...Rosemary Scented Chicken, Rice, and green beans
Wednesday: Hearty Chicken and Noodle Casserole
Thursday: Slow Cooker Taco Casserole, salad, and bread
Friday: Caribbean Jerk Chicken with Tropical Fruit Salsa with salad and rice
New Section
I have added a new label on the right hand side. It is "Persian." My father is from Iran and there are a handful of recipes I want to hand down to my children.
Sunday, September 20, 2009
Grilled Mushroom & Onion Basket (by Pampered Chef)
note grilling time:16+ minutes
1 lb mushrooms, halved
2 medium onions, sliced 1/4" thick
1 T olive oil
1 t salt
1/4 t coarsley ground black pepper
3/4 c grape tomatoes
2 T lemon juice
1 T chopped parsley
1/4 c crumbled goat cheese
1. Prepare frill for cooking over medium-high heat. Place BBQ basket on grill and preheat 3 minutes. In large bowl, combine mushrooms, onions, oil, s & p; mix well. Add mushroom mixture to basket. Grill undisturbed for 7 minutes. Shake basket and grill additional 5 minutes. Add tomatoes to basket, grill 3-4 minutes or until mushrooms are browned and onions begin to caramelize. Remove basket from grill.
2. Return mushroom mixture to large bowl. Add lemon juice and parsley to mixture; mix well. Pour into serving bowl and top with crumbled goat cheese.
4 servings
In my opinion: We had a cookout and Pampered Chef party combined. This was one of the recipes we demonstrated. We doubled it but it made soooo much that I was eating the leftovers for days. I usually don't eat leftovers so that tells you that this was an amazing recipe (and we didn't have any lemon juice). You could even put the veggies in a tortilla. This has become my new favorite grilling side.
1 lb mushrooms, halved
2 medium onions, sliced 1/4" thick
1 T olive oil
1 t salt
1/4 t coarsley ground black pepper
3/4 c grape tomatoes
2 T lemon juice
1 T chopped parsley
1/4 c crumbled goat cheese
1. Prepare frill for cooking over medium-high heat. Place BBQ basket on grill and preheat 3 minutes. In large bowl, combine mushrooms, onions, oil, s & p; mix well. Add mushroom mixture to basket. Grill undisturbed for 7 minutes. Shake basket and grill additional 5 minutes. Add tomatoes to basket, grill 3-4 minutes or until mushrooms are browned and onions begin to caramelize. Remove basket from grill.
2. Return mushroom mixture to large bowl. Add lemon juice and parsley to mixture; mix well. Pour into serving bowl and top with crumbled goat cheese.
4 servings
In my opinion: We had a cookout and Pampered Chef party combined. This was one of the recipes we demonstrated. We doubled it but it made soooo much that I was eating the leftovers for days. I usually don't eat leftovers so that tells you that this was an amazing recipe (and we didn't have any lemon juice). You could even put the veggies in a tortilla. This has become my new favorite grilling side.
MY Rosemary Corn on the Cob
3 cobs of corn
1/2 stick butter, softened
Parmesan cheese
3-4 T lime juice
salt & freshly ground black pepper
3-4 T fresh rosemary, chopped
1. Mix butter through rosemary, set aside.
2. Remove husks from corn if necessary. Prepare 3 sheets of foil for the cobs.
3. Slather the butter mixture on the corn. It should be thick.
4. Wrap well with foil and grill until done.
In my opinion: Oh my goodness, I hope I got the measurements correct, I didn't write them down, but these were soooo good.
Serving suggestion:
Rosemary Scented Chicken
Mesquite Lime Chicken
1/2 stick butter, softened
Parmesan cheese
3-4 T lime juice
salt & freshly ground black pepper
3-4 T fresh rosemary, chopped
1. Mix butter through rosemary, set aside.
2. Remove husks from corn if necessary. Prepare 3 sheets of foil for the cobs.
3. Slather the butter mixture on the corn. It should be thick.
4. Wrap well with foil and grill until done.
In my opinion: Oh my goodness, I hope I got the measurements correct, I didn't write them down, but these were soooo good.
Serving suggestion:
Rosemary Scented Chicken
Mesquite Lime Chicken
Rosemary Scented Chicken (from Woman's Day Magazine)
1/4 c chopped fresh rosemary
2 lg cloves garlic
1 t salt
1 t freshly ground pepper
2 T EVOO
4 skinless, boneless chicken breast halves
2 T very good quality balsamic vinegar
1 Heat grill to high and brush with oil.
2. Mash rosemary-pepper in a mortar and pestle (Like who has one of these?), then stir in the oil.
3. Spread evenly over both sides of chicken.
4. Grill 3-5 minutes per side or just until cooked through. Transfew to a serving platter and drizzle evenly with balsamic vinegar.
In my opinion: This was really good but we should have used at least 1/4 c rosemary to get the flavor. We also forgot to drizzle the balsamic vinegar over.
2 lg cloves garlic
1 t salt
1 t freshly ground pepper
2 T EVOO
4 skinless, boneless chicken breast halves
2 T very good quality balsamic vinegar
1 Heat grill to high and brush with oil.
2. Mash rosemary-pepper in a mortar and pestle (Like who has one of these?), then stir in the oil.
3. Spread evenly over both sides of chicken.
4. Grill 3-5 minutes per side or just until cooked through. Transfew to a serving platter and drizzle evenly with balsamic vinegar.
In my opinion: This was really good but we should have used at least 1/4 c rosemary to get the flavor. We also forgot to drizzle the balsamic vinegar over.
Friday, September 18, 2009
Buffalo Chicken Penne Pasta (by KC's Cafe)
1 lb penne pasta
1 T paprika
1/2 T each salt, garlic powder, and pepper
1 lb chicken breasts, cut into cubes
vegetable or olive oil
buffalo wing sauce or hot sauce such as Louisiana (About 1/2 bottle)
1 c diced celery (we didn't use this)
1/2 c red onion, diced
1 c mayo
1/2 c bleu cheese dressing (or ranch)
3/4 c milk
1. Cook pasta according to package directions. While pasta is cooking, prepare chicken with spices and cook in oil.
2. Add hot sauce and saute with chicken. When chicken is mostly cooked, add onion and celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet, toss with pasta.
In my opinion: This was delicious, so creamy. It did make a lot though so be sure you're up for leftovers.
1 T paprika
1/2 T each salt, garlic powder, and pepper
1 lb chicken breasts, cut into cubes
vegetable or olive oil
buffalo wing sauce or hot sauce such as Louisiana (About 1/2 bottle)
1 c diced celery (we didn't use this)
1/2 c red onion, diced
1 c mayo
1/2 c bleu cheese dressing (or ranch)
3/4 c milk
1. Cook pasta according to package directions. While pasta is cooking, prepare chicken with spices and cook in oil.
2. Add hot sauce and saute with chicken. When chicken is mostly cooked, add onion and celery, and saute until chicken is fully cooked. Combine mayo, dressing, and milk in medium bowl. Add to skillet, toss with pasta.
In my opinion: This was delicious, so creamy. It did make a lot though so be sure you're up for leftovers.
Buffalo Chicken Ring by Me
I found some yummy recipes for Buffalo Chicken Pizza and Buffalo Chicken Penne Pasta and I figured why not make a pizza ring too? So here is what I came up with.
1 lb chicken, cooked and cubed or shredded
Louisiana hot sauce, to taste
8 oz cream cheese, softened
8 oz shredded mozzarella cheese
1 pkg crescent rolls
bleu cheese for dipping
1. Mix the chicken, hot sauce, cream cheese, and mozzarella cheese in a bowl or you can choose to layer them on the crescent rolls after step 2.
2. Using a round pizza pan (I use the Pampered Chef stone) unroll the crescent rolls and arrange each one about 3-4" from the edge of the pan. Continue around the pan, overlapping each piece a little. When you are finished, it should look like a sun with the crescent rolls as the sunbeams.
3. Spoon your filling evenly around the ring of crescent rolls that are on the pan.
4. Pull up each tip of dough and wrap it over the filling. You can stretch the dough a little to cover more of the filling but it need not be completely covered.
5. Continue until all tips are folded over.
6. Bake according to crescent roll directions until the crescents are golden brown.
Serve with bleu cheese or your favorite dip.
Yummy!
1 lb chicken, cooked and cubed or shredded
Louisiana hot sauce, to taste
8 oz cream cheese, softened
8 oz shredded mozzarella cheese
1 pkg crescent rolls
bleu cheese for dipping
1. Mix the chicken, hot sauce, cream cheese, and mozzarella cheese in a bowl or you can choose to layer them on the crescent rolls after step 2.
2. Using a round pizza pan (I use the Pampered Chef stone) unroll the crescent rolls and arrange each one about 3-4" from the edge of the pan. Continue around the pan, overlapping each piece a little. When you are finished, it should look like a sun with the crescent rolls as the sunbeams.
3. Spoon your filling evenly around the ring of crescent rolls that are on the pan.
4. Pull up each tip of dough and wrap it over the filling. You can stretch the dough a little to cover more of the filling but it need not be completely covered.
5. Continue until all tips are folded over.
6. Bake according to crescent roll directions until the crescents are golden brown.
Serve with bleu cheese or your favorite dip.
Yummy!
Fondue Bourguignonne (by Simply Fondue restaurant)
2 lb fillet steak
Assortment of sauces such as tomato sauce, horseradish sauce, mustard sauce, Roquefort butter, and cool curry dip.
1. Cut the steak into 1" cubes and put in a serving dish.
2. Each person spears a cube of meat with fondue fork and immerses it into the hot oil to fry and the meat is cooked according to individual taste.
3. Serve with dipping sauces on the side.
Assortment of sauces such as tomato sauce, horseradish sauce, mustard sauce, Roquefort butter, and cool curry dip.
1. Cut the steak into 1" cubes and put in a serving dish.
2. Each person spears a cube of meat with fondue fork and immerses it into the hot oil to fry and the meat is cooked according to individual taste.
3. Serve with dipping sauces on the side.
Roquefort Butter (by Simply Fondue Restaurant)
4 oz Roquefort cheese
1/2 c butter, softened
1 T prepared mustard
1 clove garlic, crushed
1 t Worchester Sauce (spelling from recipe)
Whisk all ingredients together.
Spoon into serving bowl and serve at room temperature.
Serve with beef such as Fondue Bourguignonne.
In my opinion, this was great. I didn't discover fondue until just before moving away from Fort Worth where all the great fondue restaurants are. Now I live in a small town where if you want fondue, you just have to make it yourself.
1/2 c butter, softened
1 T prepared mustard
1 clove garlic, crushed
1 t Worchester Sauce (spelling from recipe)
Whisk all ingredients together.
Spoon into serving bowl and serve at room temperature.
Serve with beef such as Fondue Bourguignonne.
In my opinion, this was great. I didn't discover fondue until just before moving away from Fort Worth where all the great fondue restaurants are. Now I live in a small town where if you want fondue, you just have to make it yourself.
Subscribe to:
Posts (Atom)
