Thursday, May 24, 2007
Brown 4 pounds boneless pork country spareribs and place in crock pot.
For sauce combine:
1 c cider vinegar
2 T sugar
2 T worcestershire sauce
1/2 c ketchup
1 t salt
1 t dry mustard
1 t paprika
1/8 t pepper
Bring to a boil. Pour over meat. Cook 5-6 hours on high or 8-9 hours on low in the crock pot.
Wednesday, May 23, 2007
(cook's country magazine)
Serve this overstuffed calzone with your favorite tomato sauce if desired.
6 ounces thinly sliced salami
2 ounces pepperoni , thinly sliced
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh basil
2 tablespoons extra-virgin olive oil
Flour for dusting work surface
1 (1-pound) ball ready-made pizza dough
4 ounces capicola , thinly sliced
8 ounces mozzarella cheese , thinly sliced
1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Arrange salami and pepperoni on microwave-safe plate lined with paper towels. Cover with 2 more paper towels and microwave on high until fat begins to render, 1 minute. Combine ricotta, Parmesan, and basil in bowl.
2. Brush 1 tablespoon oil over rimmed baking sheet. On lightly floured work surface, roll dough into 14-inch round about 1/4 inch thick. Layer half of salami, pepperoni, capiccola, and mozzarella on one half of dough round, leaving 1-inch border around edges. Spoon ricotta mixture over mozzarella and layer with remaining salami, pepperoni, capiccola, and mozzarella. Brush edges of dough with water, fold over filling, and crimp edges to seal.
3. Transfer to oiled baking sheet and cut four 1-inch slits on top of calzone. Brush with remaining oil and bake until golden brown, about 15 minutes. Transfer to wire rack and let cool for 5 minutes. Cut into 4 wedges. Serve.
Of course I changed it too fit our likings. I used the pizza dough from Trader Joe's (you can freeze it and its great) and I used dry herbs in the ricotta cheese mixture (rosemary, oregano, and basil because I like them). I made one with cheese, salami, pepperoni, and prosciutto and the other with just prosciutto and cheese. For the cheese in both I used half smoked gouda and half mozzarella. I made a quick tomato sauce to dip them in and everybody like them
Boil 10-12 medium potatoes for 20-25 minutes until soft but not mushy. Cool, peel, dice. Add 1/3 c really small chopped sweet onion. Add 8 chopped boiled eggs, 1/2 to 3/4 cup chopped celery, 1/3 to 1/2 cup chopped dill pickles (add a few teaspoons of pickle juice too), salt and pepper, 1 t mustard, and enough mayo to make a creamy consistency. Chill. (Get it pretty gooey since the ingredients soak up the mayo as it sits.) Chill. Add more mayo if needed. Serve several hours later or the next day.
One great idea to use if you are already grilling is to cut big strips of fresh pineapple and roll them in brown sugar then grill till just warm. (We don't leave the skin on...)Yummy! It's a sweet addition to the steak or hamburgers or whatever. Personally I like a huge fresh fruit salad with watermelon and the works!
Andes Creme De Menthe Cookies
1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour
Preheat oven to 350° F.
Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.
Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.
Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.
Raise oven rack one level above the middle and bake on non-stick baking pans.
Bake at 350° F for approximately 8 - 10 minutes.
Cool on pans for two minutes before removing.
Monday, May 14, 2007
1/2 c margarine
2/3 c cocoa
3 c powdered sugar
1/3 c evaporated milk
1 t vanilla
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating on medium speed to spreading consistency. Add more milk if needed. Stir in vanilla. Makes 2 cups.
Monday, May 7, 2007
2 cups buttermilk
4 tsp. active dry yeast
1/2 c. warm water
5-6 c. flour (can substitute some whole wheat flour if desired :)
1/2 tsp. soda
1 tsp. salt
2 tsp. baking powder
1/4 c. sugar
2 T. oil(plus oil for frying)
Warm buttermilk. Dissolve yeast in ½ c. warm water. Sift together the flour, salt, soda, and baking powder. Beat eggs separately. Add sugar and oil to eggs. Add buttermilk and yeast mixtures. Gradually add sifted ingredients. Beat constantly using wooden spoon. Add enough flour to make soft dough. Turn onto a floured counter an roll to about 1/2 inch thick. Cut it into squares. Let it rise for half hour. Fry in hot oil until golden brown.
Wednesday, May 2, 2007
This is my ABSOLUTE FAVORITE salad ever. Kind of fancy, but I love it!
Grilled chicken breasts, sliced into thin strips
Red bell peppers, sliced into thin strips
Yellow bell peppers, sliced into thin strips
Fresh green beans, blanched, cut into 3-inch pieces
Red onion, cut into small pieces
Fresh mango, cut into small pieces
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.
1 C. Vanilla Soy milk
1 C. Vanilla flavored low fat yogurt
1 C. frozen strawberries (or any frozen fruit, must be frozen)
3 packets of splenda (you could use sugar, or for a tart smoothie no sugar)
blend and enjoy!
1 cup spaghetti sauce
½ cup cottage cheese
¾ cup shredded mozzarella
1 ½ cups cooked wide egg noodles (they look like mini lasagna noodles)
2 Tbsp grated parmesan
Warm the spaghetti sauce; stir in cottage cheese and mozzarella. Fold in cooked noodles. Pour into greased casserole dish. Sprinkle with parmesan cheese. Bake uncovered at 375 for 20 minutes or until bubbly. Serves 2.