Avocado Feta Salsa

July 2, 2012 by Leave a Comment
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Avocado Feta Salsa
Recipe Type: Appetizer
Prep time: 20 mins
Total time: 20 mins
Serves: 12
Ingredients
  • 2 plum tomatoes, chopped
  • 1 ripe avocado – peeled, pitted and chopped
  • 1/4 cup finely chopped red onion
  • 1 clove garlic, minced
  • 1 tablespoon snipped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon olive oil
  • 1 tablespoon red or white wine vinegar
  • 4 ounces crumbled feta cheese
Instructions
  1. In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and oregano. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours.

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Filed Under: Appetizers, Recipes

Tomato Zucchini Casserole

July 2, 2012 by Leave a Comment
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Tomato Zucchini Casserole
Recipe Type: Side Dish, Entree
Prep time: 20 mins
Cook time: 55 mins
Total time: 1 hour 15 mins
Serves: 4
Ingredients
  • 1 1/2 cups grated Cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 2 medium zucchinis, thinly sliced
  • 5 plum tomatoes, thinly sliced
  • 1/4 cup butter
  • 2 tablespoons finely chopped onion
  • 3/4 cup fine bread crumbs
Instructions
  1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9×9-inch pan.
  2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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Filed Under: Main Dishes, Recipes, Sides

Turkey Burgers

July 2, 2012 by Leave a Comment
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Turkey Burgers
Recipe Type: Entree
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 12
Ingredients
  • 3 pounds ground turkey
  • 1/4 cup seasoned bread crumbs
  • 1/4 cup finely diced onion
  • 2 egg whites, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 1 clove garlic, peeled and minced
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
Instructions
  1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
  2. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

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Filed Under: Main Dishes, Recipes

Angel Fruit Trifle

July 2, 2012 by Leave a Comment
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Angel Fruit Trifle
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
Serves: 12
Ingredients
  • 1 (12 ounce) package frozen blueberries
  • 1 prepared angel food cake, cut into chunks
  • 2 cups chopped fresh strawberries
  • 1 (12 ounce) package frozen peach slices, chopped
  • 1 (6 ounce) container fresh raspberries
  • 2 (16 ounce) tubs reduced-fat frozen whipped topping, thawed
Instructions
  1. Pour the blueberries into a strainer, rinse with water, and shake off excess water. Spread the berries out onto paper towels to dry slightly.
  2. In a deep, clear glass bowl or trifle bowl, spread a layer of angel food cake chunks. Scatter the cake with chopped strawberries in a thin layer. Sprinkle the strawberries with a layer of blueberries, followed by a layer of chopped peach slices. Sprinkle a few fresh raspberries over the peaches. Dollop a layer of whipped topping, then repeat layers until all cake and fruit has been used. Finish trifle with a layer of whipped topping. Cover the trifle, and refrigerate until chilled, about 1 hour.

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Filed Under: Desserts, Recipes

Bread Pudding

July 1, 2012 by Leave a Comment
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Bread Pudding
Recipe Type: Dessert
Serves: 8
Ingredients
  • Bourbon Sauce:
  • 1/2 cup (1 stick) butter, melted
  • 1 cup sugar
  • 1 egg
  • 1 cup Kentucky bourbon whiskey
  • Bread Pudding:
  • 1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
  • 1 qt milk
  • 3 eggs, lightly beaten
  • 2 cups sugar
  • 2 Tbsp vanilla
  • 1 cup raisins (soaked overnight in 1/4 cup bourbon)
  • 1/4 teaspoon allspice
  • 1/4 to 1/2 teaspoon cinnamon
  • 3 Tbsp unsalted butter, melted
Instructions
  1. Bourbon Sauce: In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to simmer, or it may curdle.) Whisk in bourbon to taste. Remove from heat. Whisk before serving. The sauce should be soft, creamy, and smooth.
  2. Bread Pudding: Preheat oven to 350°F.
  3. Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.
  4. Pour butter into the bottom of a 9×13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.
  5. Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.

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Filed Under: Desserts, Recipes

Onion Potato Gratin

July 1, 2012 by Leave a Comment
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Onion Potato Gratin
Recipe Type: Side Dish
Serves: 4
Ingredients
  • 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices
  • 1 large yellow onion, thinly sliced
  • 2 Tbsp unsalted butter
  • Salt
  • 2 teaspoons herbes de provence, or dried thyme
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 1 cup (packed) grated Gruyere cheese (about 4 oz)
  • 8 Tbsp (packed) freshly grated Parmesan cheese (about 2 oz)
  • 2/3 cup half-and-half (half cream, half milk)
Instructions
  1. Preheat oven to 400°F (unless preparing in advance).
  2. Boil the potatoes for 4 minutes in salted water. Drain and set aside.
  3. Heat the butter over medium-high heat in a large sauté pan and cook the onions, stirring occasionally, until they are softened, about 5 minutes. Sprinkle them with salt and the herbes de provence. Turn off the heat and set aside.
  4. Spread half of the sliced potatoes over the bottom of an 11×7-inch baking dish (Pyrex works well). Sprinkle well with salt and white pepper. Sprinkle with about a third of the Gruyure and Parmesan cheeses. Top with the onions, the nutmeg and another 1/3 of the cheeses. Layer the remaining sliced potatoes on top of the cheeses. Pour the half and half over everything. Sprinkle again with salt and pepper. Sprinkle the remaining one-third of the cheeses over everything. (At this point you can make a day ahead, just cover and refrigerate until time to cook.)
  5. Bake uncovered in 400°F oven until cream thickens and everything is nicely browned, about 25-30 minutes.

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Filed Under: Recipes, Sides

Crab Dip

July 1, 2012 by Leave a Comment
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Crab Dip
Recipe Type: Appetizer
Ingredients
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 cup cooked crab meat
  • 2 Tbsp minced shallots (or green onions or red onions)
  • 1/2 teaspoon dried dill or 1 1/2 teaspoon fresh dill
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon juice
  • 1 teaspoon of white wine vinegar or 1 1/2 teaspoons of dry white wine
  • 1/2 teaspoon of Worcestershire sauce
  • Salt and pepper
Instructions
  1. Combine mayonnaise, sour cream, shallots, dill, lemon zest, lemon juice, white wine vinegar, and Worcestershire sauce in a bowl. Fold in the crab meat. Salt and pepper to taste. Chill for 2 hours or overnight. Serve with crackers or carrots and celery.

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Filed Under: Appetizers, Recipes

Olive Garden Baked Pasta Romana With Beef – Replica Recipe

July 1, 2012 by Leave a Comment
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Olive Garden Baked Pasta Romana With Beef – Replica Recipe
Recipe Type: Entree
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Serves: 6
Ingredients
  • 1 5 pound flat brisket
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 1 chopped onion
  • 16 – 32 ounces of beef broth
  • 2 tablespoons tomato paste
  • 12 ounces of lasagna noodles
  • 1 1/2 cups heavy cream
  • 1/2 cup butter
  • 1/2 cup grated Asiago cheese
  • 1/2 cup Fontina cheese
  • 1/4 cup Parmesan cheese
  • Additional Asiago, Fontina, and Parmesan cheese for garnish
  • 1/2 cup spinach
  • 1 teaspoon olive oil
  • Parmesan cheese
Instructions
  1. Preheat oven to 350 degrees. Using a dutch oven heat saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan. Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan brown on both sides. Once brisket is browned on both sides, remove brisket from pan. Pour in 1 cup of beef broth into pan, scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste, and whisk together well. Place onions, and then the brisket back into the pan, add enough broth to the pan to cover the brisket half way. Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing.
  2. Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally. This way you don’t have to eat a whole lasagna noodle in one bite.
  3. For the sauce combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all cheeses. The sauce will thicken, remove pan from heat. Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour sauce over the noodles. Toss spinach with olive olive, and then place the spinach around the sides of the casserole dish. Place 6 to 8 ounces of beef over the noodles. You may want to spoon a little of the cooking gravy from the brisket over the beef. Top with a little Asiago and Fontina cheese and place back into the oven for 10 to 15 minutes until the cheese melts on the top of the pasta.

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Filed Under: Main Dishes, Recipes, Restaurant Replica Recipes

Tiramisu Pie

June 30, 2012 by Leave a Comment
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Tiramisu Pie
Recipe Type: Dessert
Prep time: 15 mins
Cook time: 3 hours
Total time: 3 hours 15 mins
Serves: 12
Ingredients
  • 48 NILLA Wafers, divided
  • 1/4cup brewed strong MAXWELL HOUSE Coffee, cooled, divided
  • 4oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
  • 1-1/2cups cold milk
  • 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 1tub (8 oz.) COOL WHIP Season’s Delight French Vanilla Whipped Topping, thawed
  • 1square BAKER’S Semi-Sweet Chocolate, grated
Instructions
  1. ARRANGE 36 wafers on bottom and up side of 9-inch pie plate. Drizzle with 2 Tbsp. coffee.
  2. BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
  3. LAYER half each of the pudding mixture and grated chocolate in crust; cover with remaining wafers. Drizzle with remaining coffee. Repeat layers of pudding and chocolate. Top with remaining COOL WHIP. Refrigerate 3 hours.

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Filed Under: Desserts, Recipes

Farmer’s Market Chicken Skillet

June 30, 2012 by Leave a Comment
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Farmer’s Market Chicken Skillet
Recipe Type: Entree
Prep time: 35 mins
Total time: 35 mins
Serves: 6
Ingredients
  • 1/2lb. linguine, uncooked
  • 6small boneless skinless chicken breast halves (1-1/2 lb.)
  • 1/2tsp. black pepper
  • 2Tbsp. olive oil, divided
  • 3 zucchini, sliced
  • 3 yellow squash, sliced
  • 4cloves garlic, minced
  • 1-1/2cups KRAFT 2% Milk Shredded Italian* Three Cheese Blend
  • 1/4cup chopped fresh basil
  • 1/4cup KRAFT Grated Parmesan Cheese
Instructions
  1. COOK pasta in large saucepan as directed on package, omitting salt.
  2. MEANWHILE, sprinkle chicken with pepper. Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165ºF). Remove to plate; cover to keep warm. Add remaining oil to same skillet. Add squash; stir-fry 3 min. Add garlic; stir-fry 3 min. or until squash is crisp-tender.
  3. DRAIN pasta, reserving 1/4 cup cooking water. Toss pasta with reserved water in same pan; place on large serving platter. Top with chicken, squash and remaining ingredients.

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Filed Under: Main Dishes, Recipes
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