Monthly Archives: February 2013

Baked Beans

Baked Beans

Print Recipe

Baked beans cooked slowly in a Crock Pot.

• CourseSide Dish
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
6	30 minutes

Servings Prep Time 6 30 minutes

Baked Beans Print Recipe Baked beans cooked slowly in a Crock Pot. CourseSide Dish CuisineAmerican Skill LevelEasy Servings Prep Time 6 30 minutes Servings Prep Time 6 30 minutes

Ingredients

• 1 Lbs Navy Beans dry
• 8 Cups Cold Water
• 1 Each onion Chopped
• 1/3 Cup Molasses
• 1/4 Cup brown sugar Packed
• 1 Teaspoon Dry Mustard
• 1/4 Teaspoon pepper
• 1/2 Teaspoon salt

Servings:

Instructions

1. Rinse beans and soak overnight. Drain water and add 8 cups water to beans. Bring to a boil; reduce heat and simmer, covered, for 1 1/2 to 2 hours or until beans are tender. Drain beans and reserve liquid.
2. In crockpot combine drained beans, and onion. Add 1 cup drained bean liquid, molasses, brown sugar, dry mustard, pepper, and salt.
3. Cover and cook on low for 10-12 hours or on high for 5-6 hours. Stir before serving.

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Tomato Bisque with Tofu

Tomato Bisque with Tofu

Print Recipe

A version of Tomato Bisque made with Tofu.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Tomato Bisque with Tofu Print Recipe A version of Tomato Bisque made with Tofu. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 1 Package tofu Soft, drained
• 1 Can Tomatoes 20oz
• 1 1/2 tbsps olive oil
• 1 each onion Thinly Sliced
• 3 cloves garlic Pressed
• 1 tsp salt
• 1 tbsp cornstarch
• 2 c Water
• 1 Each Tomato Large, Chopped
• 1 Stalk celery Finely Chopped
• parsley for garnish

Servings:

Instructions

1. Blend tofu & canned tomatoes in blender or food processor until smooth.
2. In a saucepan, saute onion & garlic in oil until onion begins to brown. Add salt. Remove from heat.
3. Dissolve cornstarch in 1 c of cold water & pour into sauteed onion & garlic mixture.
4. Stir constantly to avoid lumps. Bring to a boil over medium heat, stirring occasionally. Reduce heat & let simmer for 5 minutes.
5. Add tofu mixture, chopped fresh tomato, celery & the remaining water. Heat on medium for 10 minutes.
6. Serve immediately.

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Italian Tomato Bisque

Italian Tomato Bisque

Print Recipe

An Italian version of Tomato Bisque.

• CourseSoup
• CuisineItalian
• Skill LevelMedium

Servings	Prep Time
4 people	30 minutes

Servings Prep Time 4 people 30 minutes

Italian Tomato Bisque Print Recipe An Italian version of Tomato Bisque. CourseSoup CuisineItalian Skill LevelMedium Servings Prep Time 4 people 30 minutes Servings Prep Time 4 people 30 minutes

Ingredients

• 2 pounds Roma Tomato
• 1 each onion medium, sliced thin
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 2 Clove garlic Whole
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons basil fresh, chopped fine
• 1/2 pint half and half
• 1 cup milk
• 2 tablespoons chives chopped
• 1/2 cup dry red wine -- -- optional, one you would actually drink

Servings: people

Instructions

1. Blanch the tomatoes until skin comes loose, then skin, seed, and chop coarsely.
2. Saute onion in butter a few minutes, then add all ingredients except the milk and cream.
3. Simmer for about 25 minutes, and remove the cloves.
4. Transfer to a blender or food processor, and puree. Add half and half, and the milk. (If preparing before-hand, put aside in the refrigerator at this point.)
5. Heat up in a saucepan and sprinkle chives on top before serving.

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Tomato Bisque

Tomato Bisque

Print Recipe

A great start to any meal, or a wonderful snack.

• CourseSoup
• CuisineFrench
• Skill LevelMedium

Servings	Prep Time
6 people	30 minutes

Servings Prep Time 6 people 30 minutes

Tomato Bisque Print Recipe A great start to any meal, or a wonderful snack. CourseSoup CuisineFrench Skill LevelMedium Servings Prep Time 6 people 30 minutes Servings Prep Time 6 people 30 minutes

Ingredients

• 2 lb Ripe tomatoes or 2 15-oz cans, chopped
• 1 each onion Medium, thinly sliced
• 1 tb butter
• 1 Bay Leaf
• 1 tb brown sugar heaping
• 2 ts basil Finely chopped fresh or 1tsp dried
• 2 Cloves garlic Whole
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pint half & half
• 1 cup milk
• 6 each Croutons Large, buttered
• 2 tablespoon chives Chopped

Servings: people

Instructions

1. Peel and seed tomatoes.
2. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.
3. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree.
4. Strain. Add cream and milk and heat through.
5. Serve topped with toasted buttered croutons. Sprinkle with chopped chives.

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Top Ramen Casserole

Top Ramen Casserole

Print Recipe

A great recipe to take to a Potluck!

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
8	20 minutes

Cook Time

20 minutes

Servings Prep Time 8 20 minutes

Cook Time 20 minutes

Top Ramen Casserole Print Recipe A great recipe to take to a Potluck! CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 8 20 minutes Cook Time 20 minutes Servings Prep Time 8 20 minutes Cook Time 20 minutes

Ingredients

• 2 packages oriental flavor Top Ramen noodles
• 2 cups Water
• 1 Package frozen peas 12oz
• 1 Can cream of mushroom soup 10.75oz
• 1 can water chestnuts 8oz, sliced
• 1 can worthington frichik 12.5 oz, reserve liquid, diced

Servings:

Instructions

1. In a large saucepan over medium high heat, cook noodles in 2 cups of water until tender.
2. Include only one seasoning packet from the Top Ramen Noodles.
3. Stir in frozen peas and continue cooking for 2 min. Remove from Heat. Add mushroom soup, water chestnuts, and frichik with liquid. Stir well. Pour into a casserole dish and cover with bread crumbs if desired.
4. Bake at 350 until bubbly.

Recipe Notes

Variations to add:

Chopped Broccoli

Diced Worthington frozen smoked turkey

Celery and onions

Sliced mushrooms

Bac-os Imatation Bacon Bits

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Pizza Dough

Pizza Dough

Print Recipe

Homemade Pizza is great. Here is a good recipe for the dough.

• CourseBreads
• CuisineItalian
• Skill LevelModerate

Prep Time

45 minutes

Prep Time 45 minutes

Pizza Dough Print Recipe Homemade Pizza is great. Here is a good recipe for the dough. CourseBreads CuisineItalian Skill LevelModerate Prep Time 45 minutes Prep Time 45 minutes

Ingredients

• 1 Package active yeast dry or fresh
• 1 teaspoon honey
• 1 cup warm water 105 to 115 degrees
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoons extra-virgin olive oil plus additional for brushing

Servings:

Instructions

1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute.
5. Cover the dough with a damp towel and let rest 15 to 20 minutes.
6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

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Four-Cheese Pizza with Pesto Sauce

Four-Cheese Pizza with Pesto Sauce

Print Recipe

There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce.

• CourseMain Course
• CuisineItalian
• Skill LevelModerate

Servings	Prep Time
3 people	180 minutes

Cook Time

12 minutes

Servings Prep Time 3 people 180 minutes

Cook Time 12 minutes

Four-Cheese Pizza with Pesto Sauce Print Recipe There is nothing like homemade pizza! Here is a great recipe for four cheese pizza with a pesto sauce. CourseMain Course CuisineItalian Skill LevelModerate Servings Prep Time 3 people 180 minutes Cook Time 12 minutes Servings Prep Time 3 people 180 minutes Cook Time 12 minutes

Ingredients

For the pizza Dough

• 1 package active yeast dry or fresh
• 1 teaspoon honey
• 1 cup warm water 105 to 115 degrees
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoons extra-virgin olive oil plus additional for brushing

For the pizza

• 12 ounces pizza dough 1/2 recipe
• 3/4 cup mozzarella about 3 ounces, shredded or grated
• 3/4 cup Fontina grated
• 2 slices Roma tomatoes ends trimmed and cut into 12
• 2 ounces goat cheese crumbled
• 1 teaspoon oregano leaves chopped fresh
• 1 teaspoon thyme leaves chopped fresh
• 2 tablespoons Parmesan freshly grated
• 6 to 8 basil leaves large fresh cut into chiffonade

Servings: people

Instructions

For the pizza dough

1. In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball.)
3. Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
4. Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times.
5. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes.
6. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

For the Pizza

1. Place a pizza stone on the middle rack of the oven and preheat the oven to 500 degrees F.
2. To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch or 10-inch rounds, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
3. Brush lightly with pesto and scatter the oven-dried tomatoes evenly around the inner circle of the pizza. Sprinkle the mozzarella and Fontina, arrange the slices of the Roma tomatoes, and then sprinkle with the goat cheese, oregano, thyme, and finally the Parmesan.
4. Bake on the pizza stone until the pizza crust is nicely browned, about 10 to 12 minutes.
5. When the pizza is removed from the oven, transfer to a cutting board and garnish with the chiffonade of basil leaves, cut the pizza into slices, and serve immediately.

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Oven-Dried Tomatoes

Oven-Dried Tomatoes

Print Recipe

An easy way to dry tomatoes. Can be used in your favorite recipes.

• CourseSide Dish
• CuisineAmerican
• Skill LevelMedium

Prep Time

30 minutes

Cook Time

60 minutes

Prep Time 30 minutes

Cook Time 60 minutes

Oven-Dried Tomatoes Print Recipe An easy way to dry tomatoes. Can be used in your favorite recipes. CourseSide Dish CuisineAmerican Skill LevelMedium Prep Time 30 minutes Cook Time 60 minutes Prep Time 30 minutes Cook Time 60 minutes

Ingredients

• 2 pounds Roma tomatoes about 12 medium-sized tomatoes
• 1/2 cup extra-virgin olive oil plus additional as needed
• 1 teaspoon fresh thyme leaves minced
• 6 Cloves garlic crushed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sugar

Servings:

Instructions

1. Preheat the over to 250 degrees F.
2. In a pot of boiling water, blanch tomatoes. Drain and refresh in ice water. Drain. Peel, core, cut into quarters, and remove seeds.
3. Line a baking tray with parchment paper and arrange the tomato quarters on the tray, cut side down. Drizzle generously with olive oil. Sprinkle with thyme and garlic.
4. In a small bowl, combine salt, pepper and sugar, and sprinkle evenly over the tomatoes.
5. Bake until the tomatoes begin to shrivel, about 1 hour.
6. When the tomatoes are cool enough to handle, transfer to a container. Pour olive oil over and cover the container.
7. Refrigerate and use as needed.

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Pesto

Pesto

Print Recipe

Fresh basil, garlic, and pine nuts.

• CourseSauces and Rubs
• CuisineItalian, Northern Italy
• Skill LevelEasy

Prep Time

20 minutes

Prep Time 20 minutes

Pesto Print Recipe Fresh basil, garlic, and pine nuts. CourseSauces and Rubs CuisineItalian, Northern Italy Skill LevelEasy Prep Time 20 minutes Prep Time 20 minutes

Ingredients

• 12 medium fresh basil leaves washed, dried, and coarsely chopped
• 3 cloves garlic Medium, coarsely chopped
• 2 tablespoons pine nuts lightly toasted
• Pinch salt
• 3 tablespoons extra-virgin olive oil

Servings:

Instructions

1. In a blender, pour in the oil first, then the garlic, nuts, and finally the basil leaves.
2. Blend on low to a smooth paste. Season with the kosher salt.

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Stuffed Tomato

Stuffed Tomato

Print Recipe

A great recipe for stuffing a tomato.

• CourseMain Course
• CuisineAmerican
• Skill LevelEasy

Servings	Prep Time
4	30 minutes

Servings Prep Time 4 30 minutes

Stuffed Tomato Print Recipe A great recipe for stuffing a tomato. CourseMain Course CuisineAmerican Skill LevelEasy Servings Prep Time 4 30 minutes Servings Prep Time 4 30 minutes

Ingredients

• 4 each Creole/Beefsteak tomatoes peeled and the center carved out
• 1/2 pound mild Cheddar cheese grated
• 1/2 pound Monterey Jack cheese grated
• 1/2 cup Mayonnaise or as needed
• 1/2 cup pimentos chopped
• 1 tablespoon garlic minced
• Salt and Pepper

Servings:

Instructions

1. Season the tomatoes with salt and pepper. In a mixing bowl, combine the remaining ingredients and mix thoroughly. Season with salt and pepper. Stuff each tomato with the cheese mixture. Garnish with parsley.

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