Marinated Salad
4 cups fresh cauliflowerets
4 cups fresh broccoli florets
1 medium red onion, halved and sliced
1 can (8 ounces) sliced water chestnuts, drained
1 can (6 ounces) pitted ripe olives, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 bottle (16 ounces) Italian salad dressing
In a large bowl, combine the first six ingredients. Drizzle with dressing and toss to coat. Cover and refrigerate overnight.
Thursday, November 26, 2009
Thursday, November 19, 2009
Quick Broccoli Side Dish
Quick Broccoli Side Dish
4 cups fresh broccoli florets
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 garlic clove, minced
3 tablespoons sherry or reduced-sodium chicken broth
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts
In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts. Yield: 6 servings.
4 cups fresh broccoli florets
1 tablespoon Crisco® Light Olive Oil or Canola Oil
1 garlic clove, minced
3 tablespoons sherry or reduced-sodium chicken broth
1 jar (2 ounces) sliced pimientos, drained
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons pine nuts
In a large nonstick skillet coated with cooking spray, saute broccoli in oil for 5 minutes. Add garlic; saute 2 minutes longer or until broccoli is crisp-tender. Add the sherry, pimientos, Italian seasoning, salt and pepper; cook and stir until heated through. Sprinkle with pine nuts. Yield: 6 servings.
Roasted Chicken with Vegetables
Roasted Chicken with Vegetables
Crisco® Olive Oil No-Stick Cooking Spray
1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
3 tbsps. Crisco® Extra Virgin Olive Oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried basil
6 to 8 small red potatoes, cut into 1-inch chunks
4 ribs celery, cut diagonally into 1-inch slices
3 medium carrots, sliced into 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges
Heat oven to 375°F. Coat 9-inch glass pie plate with no-stick cooking spray. Rinse chicken and pat dry. Place breast side up in prepared pie plate. Whisk olive oil, salt, pepper, garlic powder and basil in small bowl. Reserve 1 1/2 tablespoons for vegetables. Brush chicken with half the remaining olive oil mixture. Roast 30 minutes.
Coat 13x9-inch baking dish with no-stick cooking spray. Combine potatoes, celery, carrots and onion. Toss with reserved 1 1/2 tablespoons olive oil mixture until coated. Spread in single layer in prepared pan. Cover with foil.
Remove chicken from oven. Increase oven temperature to 450°F. Baste chicken with remaining olive oil mixture. Place both dishes in oven when oven reaches 450°F.
Roast 20 minutes. Remove foil from vegetables. Roast 10 minutes more or until chicken registers 170°F on meat thermometer and vegetables are tender. Allow to rest 10 minutes before carving. Yield: 4 to 6 servings.
Crisco® Olive Oil No-Stick Cooking Spray
1 (3 to 3 1/2 lb.) fresh whole chicken, giblets removed
3 tbsps. Crisco® Extra Virgin Olive Oil
1 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. garlic powder
1 tsp. dried basil
6 to 8 small red potatoes, cut into 1-inch chunks
4 ribs celery, cut diagonally into 1-inch slices
3 medium carrots, sliced into 1/4-inch rounds
1 medium onion, cut into 1/2-inch wedges
Heat oven to 375°F. Coat 9-inch glass pie plate with no-stick cooking spray. Rinse chicken and pat dry. Place breast side up in prepared pie plate. Whisk olive oil, salt, pepper, garlic powder and basil in small bowl. Reserve 1 1/2 tablespoons for vegetables. Brush chicken with half the remaining olive oil mixture. Roast 30 minutes.
Coat 13x9-inch baking dish with no-stick cooking spray. Combine potatoes, celery, carrots and onion. Toss with reserved 1 1/2 tablespoons olive oil mixture until coated. Spread in single layer in prepared pan. Cover with foil.
Remove chicken from oven. Increase oven temperature to 450°F. Baste chicken with remaining olive oil mixture. Place both dishes in oven when oven reaches 450°F.
Roast 20 minutes. Remove foil from vegetables. Roast 10 minutes more or until chicken registers 170°F on meat thermometer and vegetables are tender. Allow to rest 10 minutes before carving. Yield: 4 to 6 servings.
Monday, November 16, 2009
Cheese-Lover's Pasta Roll-Ups
Cheese-Lover's Pasta Roll-Ups
1 egg, beaten
1 (15 ounce) container ricotta cheese
2 cups shredded three-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
1 (26 ounce) jar spaghetti sauce, divided.
16 lasagna noodles, cooked
1/2 cup of kraft grated Parmesan cheese
Heat oven to 375 degrees. Mix first 5 ingredients. Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tablespoons of cheese mixture. Roll up. Place seam side down, in dish. Top with remaining sauce and cheese. Cover. Bake 40 to 50 min or until heated through, uncovering the last 10 minutes.
1 egg, beaten
1 (15 ounce) container ricotta cheese
2 cups shredded three-cheese blend
4 green onions, chopped
1 tablespoon Italian seasoning
1 (26 ounce) jar spaghetti sauce, divided.
16 lasagna noodles, cooked
1/2 cup of kraft grated Parmesan cheese
Heat oven to 375 degrees. Mix first 5 ingredients. Spread 1/2 cup of spaghetti sauce onto bottom of 13x9 inch baking dish. Spread each noodle with 3 tablespoons of cheese mixture. Roll up. Place seam side down, in dish. Top with remaining sauce and cheese. Cover. Bake 40 to 50 min or until heated through, uncovering the last 10 minutes.
Saturday, November 14, 2009
Chinese Pepper Steak (Coca-Cola)
Chinese Pepper Steak (Coca-Cola)
1-1.5 lbs. Boneless top round or sirloin steak
2 tbsp. oil
1 clove garlic, minced
1 tsp. Salt
1 cup canned undiluted beef broth (bouillon)
1 cup thinly sliced green pepper strips
1 cup thinly sliced celery
1/4 cup thinly sliced onions
1/2 cup Coca-Cola®
2 medium, ripe tomatoes
2.5 tbsp. corn starch
1/4 cup Coca-Cola
1 tbsp. soy sauce
Hot cooked rice
Trim all fat from meat and cut into pencil-thin strips. In deep skillet or Dutch oven, heat oil, garlic, and salt. Add meat and brown over high heat about 10 minutes, stirring occasionally with a fork. Add beef broth, cover and simmer 15-20 minutes, or until meat is fork-tender. Stir in green pepper, celery, onions, and 1/2 cup Coca-Cola.
Cover; simmer 5 minutes. Do not overcook; vegetables should be tender-crisp. Peel tomatoes, cut into wedges, gently stir into meat. Blend corn starch with the 1/4 cup Coca-Cola and soy sauce. Stir into meat and cook until thickened, about 1 minute, stirring lightly with fork. Serve over hot rice. Makes 6 (3/4 cup) servings.
1-1.5 lbs. Boneless top round or sirloin steak
2 tbsp. oil
1 clove garlic, minced
1 tsp. Salt
1 cup canned undiluted beef broth (bouillon)
1 cup thinly sliced green pepper strips
1 cup thinly sliced celery
1/4 cup thinly sliced onions
1/2 cup Coca-Cola®
2 medium, ripe tomatoes
2.5 tbsp. corn starch
1/4 cup Coca-Cola
1 tbsp. soy sauce
Hot cooked rice
Trim all fat from meat and cut into pencil-thin strips. In deep skillet or Dutch oven, heat oil, garlic, and salt. Add meat and brown over high heat about 10 minutes, stirring occasionally with a fork. Add beef broth, cover and simmer 15-20 minutes, or until meat is fork-tender. Stir in green pepper, celery, onions, and 1/2 cup Coca-Cola.
Cover; simmer 5 minutes. Do not overcook; vegetables should be tender-crisp. Peel tomatoes, cut into wedges, gently stir into meat. Blend corn starch with the 1/4 cup Coca-Cola and soy sauce. Stir into meat and cook until thickened, about 1 minute, stirring lightly with fork. Serve over hot rice. Makes 6 (3/4 cup) servings.
Asian Pork Noodle Bowl
Asian Pork Noodle Bowl
4 cups water
2 (3-ounce) packages oriental-flavored ramen noodle soup
2 tablespoons butter, melted
1 teaspoon freshly grated ginger root
1 tablespoon butter
1 (16-ounce) package fresh or frozen broccoli stir-fry vegetables
1 cup cubed cooked pork tenderloin
Bring water to a boil in 4-quart saucepan. Add noodles; reserve spice packets. Cook over medium heat 3 minutes. Drain.
Meanwhile, combine 2 tablespoons melted butter and ginger root in small bowl; mix well. Pour ginger mixture over cooked noodles; toss to coat. Keep warm.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add vegetables. Cook over medium-high heat 2 minutes. Add pork. Cover, continue cooking until vegetables are crisply tender (4 to 5 minutes). Stir in reserved spice packets. Serve pork mixture over noodles.
4 cups water
2 (3-ounce) packages oriental-flavored ramen noodle soup
2 tablespoons butter, melted
1 teaspoon freshly grated ginger root
1 tablespoon butter
1 (16-ounce) package fresh or frozen broccoli stir-fry vegetables
1 cup cubed cooked pork tenderloin
Bring water to a boil in 4-quart saucepan. Add noodles; reserve spice packets. Cook over medium heat 3 minutes. Drain.
Meanwhile, combine 2 tablespoons melted butter and ginger root in small bowl; mix well. Pour ginger mixture over cooked noodles; toss to coat. Keep warm.
Melt 1 tablespoon butter in 10-inch skillet until sizzling; add vegetables. Cook over medium-high heat 2 minutes. Add pork. Cover, continue cooking until vegetables are crisply tender (4 to 5 minutes). Stir in reserved spice packets. Serve pork mixture over noodles.
Easy Chicken and Cheese Enchiladas
Easy Chicken and Cheese Enchiladas
1 (10.75 ounce) can Cream of Mushroom soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
1 (10.75 ounce) can Cream of Mushroom soup
1/2 cup sour cream
1 cup Pace® Picante Sauce
2 teaspoons chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6"), warmed
1 small tomato, chopped
1 green onion, sliced
Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.
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