February 16th, 2008 by alice
Tags: Cavatappi, Chicken, Vodka
INGREDIENTS
- 1 1/2lbscavatappi pasta
- 1lbchicken breasts
- 1tablespoon choppedfresh rosemary
- 1tablespoon choppedfresh garlic
- 4ounces goldenItalian dressing
- 2leavesfresh basil, cut in thin strips
- 1/4cup shreddedparmesan cheese
- 1tablespoonmargarine
- 1/2tablespoon mincedgarlic
- 1/2cup coarsely choppedonions
- 6ouncesmushrooms, quartered
- 1/2teaspoonfresh thyme
- 1/2teaspoonfresh oregano
- 1/2teaspoonfresh marjoram
- white pepper
- 2chicken bouillon cubes
- 1 1/2tablespoonsvodka
- 2tablespoonswhite wine
- 1 1/2teaspoonspaprika
- 4ouncestomato paste
- 1 (28 ounce)candiced tomatoes with juice
- 1cupheavy cream
DIRECTIONS
- Marinate the chicken:Put the chicken breast in a bowl and cover with Italian fressing, rosemary, and garlic.Marinate for a couple hours in the fridge.
- Make sauce:In a pot large enough to hold the entire recipe, saute garlic, onions, mushrooms and herbs until vegetables begin to soften.
- Add bouillon and stir well.
- Add vodka and cook a minute, then add white wine and reduce for another minute.
- Stir in paprika and tomato paste and cook 5 minutes.
- Add diced tomatoes with juice and simmer 10 minutes.
- Add heavy cream, stir well and simmer 30 minutes.
- Remove from heat and reserve for chicken.
- Final play:Cook the pasta al dente and drain.
- Remove chicken from marinade and grill or broil 10 minutes per side.Let cool a bit and cut into 1″ strips.
- Add pasta and chicken to sauce pot and combine well.
- Top each portion with Parmesan and basil and serve with garlic bread.
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February 16th, 2008 by alice
Tags: Dressing, Potato, Salad, Wmustard
INGREDIENTS
- 5lbsred potatoes, peeled & quartered
- 2tablespoonscider vinegar
- 1/2lbbacon
- 3/4cuponions, chopped
- 1/2cupfresh parsley, chopped
- 2teaspoonscelery seeds
- 1 1/2teaspoonssalt
- 1teaspoonblack pepper
-
BOILED DRESSING
- 2eggs
- 1/3cup ballparkmustard
- 1cupgranulated sugar
- 1/2cupcider vinegar, plus
- 2tablespoonscider vinegar
- 1cupwater(less 2 T water)
DIRECTIONS
- Place potatoes in boiling water to cover, add 2 tablespoons cider vinegar. When done, drain and place in rectangular 9×13 dish. Set aside.
- Saute 1/2 pound bacon. When crisp, cup up and add to dish holding potatoes along with the bacon grease. Toss.
- Add to potato/bacon mixture: onion, parsley, celery seed, salt and pepper. Toss.
- BOILED DRESSING: In saucepan, whisk eggs,.
- add mustard, whisk.
- add sugar, whisk.
- add cider vinegar, whisk.
- add water.
- Bring to boil. Cook and whisk 8-10 minutes.
- Toss with potatoes. Let sit on counter 3 hours. Stir occassionally. Cover with plastic wrap.
- Yummy, Yummy. Good for the tummy.
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February 16th, 2008 by alice
Tags: Bolognese, Easy
INGREDIENTS
- 500gspaghetti
- 200gground beef, very good quality
- 1 (400 g)cantomatoes
- 1red onion
- 3teaspoonsblack pepper
- 2teaspoonscayenne pepper
- 1teaspoonmixed Italian herbs
- 3tablespoonsolive oil
DIRECTIONS
- cook spaghetti al dente.
- heat olive oil, brown onions and beef.
- add tomato, let a little bit simmer.
- add italian herbs, black and cayenee pepper to your taste.
- serve with pasta.
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February 16th, 2008 by alice
Tags: Chicken, Parmesan
INGREDIENTS
- 1cupsoda cracker crumbs
- 1cup gratedparmesan cheese
- 1teaspoonsalt
- 3teaspoonsparsley flakes
- 1/2cup meltedbutter
- 1 1/2-2lbs boneless skinlesschicken breast tenders
- 2-3tablespoonssesame seeds
DIRECTIONS
- Mix together cracker crumbs, parmesan cheese,salt and parsley.
- Dip chicken tenders into melted butter.
- Roll in crumb mixture.
- Arrange chicken in a shallow, foil lined baking pan.
- Dot chicken with additional butter and sprinkle with sesame seeds.
- Cover pan with foil and bake at 350 for 30 minutes.
- Remove foil and bake for an additional 30 minutes.
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February 16th, 2008 by alice
Tags: Beef, Brisket, Easy
INGREDIENTS
- 10-12lbsbeef brisket, frozen
- 2teaspoonssalt
- 1teaspoonpepper
- 1/4cupworcestershire sauce
- 1/4cupliquid smoke
- 1tablespoongarlic powder
- 2cupswater
-
GRAVY
- 3cupspan drippings
- 1cupwarm water
- 1/2cupcold water
- 3tablespoonscornstarch
- 1teaspoonliquid smoke
- 1teaspoonworcestershire sauce
- 2beef bouillon cubes
- 1/2teaspoongarlic powder
DIRECTIONS
- Remove wrapper and absorbent sheet from frozen brisket (I forgot once, and didn’t take out the absorbent pad–wouldn’t recommend doing that!).
- Place brisket in large 10 x 13″ pan with sides at least 2″ - 3″ high.
- Sprinkle generously with worcestershire, then liquid smoke.
- Sprinkle on salt, pepper, and garlic powder.
- Pour water AROUND roast–don’t wash off the seasonings by pouring it OVER the roast!
- Cover completely with foil and place in oven.
- Bake at 250 degrees 8-10 hours. Don’t worry if you’re a half-hour late coming home from work!This roast will be fine at this temperature!
- Use the leftovers for BBQ, hot roast beef sandwiches, or beef stew.See my other recipes for directions.
- GRAVY:.
- In a 2 1/2 quart saucepan, place drippings.
- Add warm water, bouillon, liquid smoke, worcestershire,garlic powder, and salt and pepper to taste.
- Bring to a rolling boil.
- In a small covered container, place cold water and cornstarch.Shake well.
- Add to boiling broth, stirring constantly till thickened (some brands of cornstarch are less effective at thickening than others.You may need to add more. Just repeat the addition of cornstarch and cold water again, and bring back to a boil, stirring constantly.
- Serve with roast, potatoes and carrots.
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