January 11th, 2008 by alice
Tags: Herbed, Spaghetti, Tomatoes
INGREDIENTS
- 1 (8 ounce)packagespaghetti
- 2tablespoonsolive oil
- 2garlic cloves, minced
- 3tomatoes, diced
- 1-2teaspoonbasil
- 1/2teaspoonsalt
- 1cupmozzarella cheese
- 1/2cupparmesan cheese
DIRECTIONS
- Cook spaghetti as label directs.
- Over med. heat cook garlic in olive oil until tender.
- Stir in tomatoes, basil & salt. Heat through.
- Drain spaghetti, toss with tomato mixture and cheese.
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January 11th, 2008 by alice
Tags: Chicken, Dumplings, Grandma, Potpie, Stars
INGREDIENTS
- 1 (3 lb)broiler-fryer chickens, rinsed well
- water
- 6cherry tomatoes(about a handful)
- 3stalkscelery, leaves attached
- 2carrots, peeled
- 1largeonion, quartered
- 1tablespoonblack peppercorns
- 1/2teaspooncelery salt
- 2bay leaves
- 2cupsall-purpose flour
- 1/2teaspoonbaking soda
- 1/2teaspoonseasoning salt
- 3tablespoonsbutter
- 3/4cupmilk
DIRECTIONS
- Place chicken in a large Dutch oven, cutting into pieces to fit if necessary. Cover completely with water.
- Add tomatoes, celery, carrots, onion, peppercorns, and celery salt. You may add other herbs and spices as you see fit.
- Place Dutch oven over high heat and bring to a boil. Reduce heat and simmer 2 hours.
- Meanwhile, to make the dumplings, mix together flour, baking soda, and seasoned salt in a mixing bowl.
- Cut butter into flour mixture using two knives or a pastry blender.
- Add milk 1 tablespoons at a time until a dough forms.
- Turn dough out onto a floured surface and knead lightly just until smooth.
- Roll dough to a thickness of 1/8″ using a floured rolling pin. If dough starts sticking, dust dough with more flour. Don’t be bashful about adding flour here. It will be used to thicken the broth later.
- Cut rolled dough into strips approximately 1/2″ wide. Stack a few strips on top of each other and cut crosswise into 3/4″ lengths. Place dumplings in a floured dish, adding a dusting of flour after each new layer is added to the dish. Place dish, covered, in refrigerator until broth is ready.
- To finish the broth, remove the chicken and vegetables from the pot. Discard the vegetables*. Pour the remaining broth through a fine strainer into another pot or a large bowl. Return broth to the Dutch oven.
- Return Dutch oven to the stove. Bring broth to a boil.
- Add dumplings, with a large portion of the flour in the dish, to the broth. Return to a boil. Reduce heat and simmer 15 minutes.
- Meanwhile, pull the meat from half the chicken and shred it. Cut other half of chicken into pieces. The pieces can either be brushed with BBQ sauce to serve with the potpie or saved for another use.
- Add the shredded chicken to the Dutch oven. Stir to combine. Make sure chicken is heated through before ladling in bowls.
- *If you will be using the broth for soup (instead of adding the dumplings), reserve and chop the vegetables. Add them back to the broth after the broth has been strained. You also have the option of not straining the broth if you are using it for soup. But watch out for the peppercorns!
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January 11th, 2008 by alice
Tags: Ronis, Twist
INGREDIENTS
- 1tablespoonextra-virgin olive oil(EVOO)
- 1smallonion, finely chopped
- 1/2green bell pepper, finely chopped
- 1teaspooncrushed red pepper flakes
- 1 (15 ounce)canfire roasted tomatoes, crushed
- salt and pepper
- 1 (10 ounce)can pillsburypizza dough, in refrigerated section
- 24slicespepperoni
- 1cupmozzarella cheese, shredded
- unflavoredcooking spray
DIRECTIONS
- Preheat oven to 375°F.
- In a small saucepot over medium-high heat with 1 tablespoon of EVOO, add the onions, pepper and crushed red pepper flakes, stirring every now and then until soft, about 4 minutes.
- Add the fire-roasted tomatoes and season with salt and pepper.
- Bring to a bubble and simmer for about 10 minutes.
- Once the sauce is going, unroll the pizza dough onto a lightly floured surface and stretch to make an even rectangle.
- In an even layer, on half of the dough, place the pepperoni down leaving a 1-inch border and sprinkle with about 1/2 cup of the mozzarella cheese.
- Fold the other half of the dough over and press the edges gently down seal.
- With your hands, gently pat down the folded dough.
- Using a knife or a pizza cutter, cut 8 to 10 thin strips, about 1-inch thick.
- Holding each end of the strip, twist it a few times and place on a baking sheet.
- Spray the entire tray, including the twists, with cooking spray and place in the oven until golden brown in color, about 10-15 minutes.
- Remove from the oven and serve with the dipping sauce.
- Enjoy!;).
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January 11th, 2008 by alice
Tags: Baked, Cheese, Puffs
INGREDIENTS
- 20-25largepitted black olives
- 20-25 roastedsalted almonds
- 1cup gratedsharp cheddar cheese
- 3tablespoonsbutter, softened
- 1/2cupflour
- 1/8teaspooncayenne pepper (optional)
DIRECTIONS
- Stuff each olive with almond; set aside.
- Cream together cheese and butter.
- Add flour and pepper.
- Knead until fairly smooth.
- Mold dough around each olive (just enough to cover olive).
- Place on greased cookie sheet.
- Bake at 400 degrees for 15 minutes or until browned.
- Store in air-tight container.
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January 11th, 2008 by alice
Tags: Dip, Mayers, Molly, Nacho
INGREDIENTS
- 8ouncescream cheese, soft
- 8ouncessour cream
- 1 1/4ouncestaco seasoning
- 10ouncessalsa
- 1tomato, chopped
- lettuce, finely chopped
- 6green onions, chopped fine
- 2cupscheddar cheese, shredded
DIRECTIONS
- Mix taco seasoning with cream cheese and sour cream.
- Spread on the bottom of a 9 x 9 pan pie.
- Layer: Lettuce, tomato, onion, salsa and cheese.
- Serve with nacho or corn chips.
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