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Make approximately 40 – 1” to 1 ¼” meatballs from: ¾# ground beef, ¾# Italian sausage, 2/3 cup fresh bread crumbs, 2 cloves minced garlic, 3 Tbs parsley, 1/4cup grated Romano, 1/4cup grated Parmesan, 1 egg, 2 Tbs milk, & salt+pepper. Bake @ 350 degrees1/2 hour then set aside. To make soup: Brown in olive oil - 1 large onion minced, 3 carrots diced, 3 stalks celery diced – until veggies are soft. Add 10 cups chicken stock & ½ cup dry white wine. Bring to boil & add 1 cup small pasta (orzo, etc). Cook 8 minutes until pasta is tender. Add ¼ cup minced fresh dill & meatballs. Simmer 1-2 minutes. Salt & pepper to taste. Stir in 12 oz fresh baby spinach washed and trimmed. Cook 1 minute. Ladle into soup bowls and sprinkle w/grated fresh parmesan. (also can add chicken from making stock or a rotisserie one).
Soak 1-16oz package Black Eyed peas overnight. Drain & rinse. Bring 3 Qts water, Black Eyed Peas & 2# smoked ham hocks to a boil. Simmer 1 hour until beans are tender. Add 2 medium onions chopped, 3 medium carrots cut up, 3 ribs chopped celery, garlic, Thyme, crushed red pepper, salt & pepper to taste. Bring to boil & simmer 30 minutes till vegetables are tender. Add 1 – 14oz can diced tomatoes and 1# polish sausage sliced. Add 1 cup chicken broth or more until soupy again. Chop up and add 4 small potatoes. Simmer ½ hr. Add 1 – 2# fresh Sauerkraut drained & chopped. Add back ham & simmer ½ hr. Garnish with croutons or cheese.
Melt ½ stick of butter in crockpot (sprayed w/ lots of Pam). Add 1# Kielbasa cut into 2” pcs. Top with 2 bags frozen Pierogies (your choice of flavor). In large saucepan melt ½ stick butter add 1 large thinly sliced onion & six slices chopped bacon. Sauté until onions are golden and bacon is starting to brown. Add 1 pint of heavy cream and 1 Tbs Balsamic vinegar. Reduce heat and simmer 3-4 minutes stirring constantly. Top Pierogies with 4oz shredded cheese. Add 1 – 8oz ctn sour cream to onion mixture and stir until smooth. Pour over the Pierogies. Cook on high for 2 hrs and stir to blend. Cook on low 2-4 hours. After stirring add salt, pepper, & Thyme to taste.
Saute 5 garlic cloves and a pinch of red pepper flakes in skillet w/ olive oil. Add 1 – 48oz jar Great Northern beans and 1 cup water. Simmer 10 minutes. Add 2-3 cups chicken broth and 1 large chopped onion, 2-3 stalks chopped celery, 2-3 chopped carrots, & (1 chopped red pepper). Cook 15 minutes – add 1/2rottiserie chicken and 3 Tbs pesto, 2 Tbs grated parmesan, ½ cup Kalamata olives and some rosted peppers. Season to taste w/ Basil, Thyme, Salt & Pepper.
1 quart heavy cream or whole milk
1 small sweet onion
1 tsp ground clove/ or whole (studded onion)
2 tsp ground nutmeg
Roux ( ½ cup butter & ½ cup flour.
Cook the roux in a med sauce pan. Until the mix smells nutty. Approx 5-6 minutes on med. Add the cream or milk and dry ingredients. Stir until thickened. Note: If the mix needs to be thinned out? Just add more Cream.
Cured Prosciutto/ Organic Chicken/ herb feta/béchamel
Yield: 5 persons
5 chicken breasts (6-8oz)
3 cups feta cheese
¼ cup chopped fresh oregano (optional; dried)
½ Ib sliced prosciutto
1 bottle white wine (chardonnay)
4 cups water
1 lemon (sliced)
2 tbls whole peppercorns
Foil ( 5 sheets about ½ ft long)
Method: Boil water, wine, lemons & peppercorns. Meanwhile, pound out chicken until flat. Fill with small amount of prosciutto & feta. Roll up chicken breast lengthways and roll in foil. Twist ends and poke small holes all over the tube. Poach chicken for 20-25 min. internal temp should be 165.
1 (8-ounce) can Pillsbury® Crescent dough sheets
½ cup Cheddar-Monterey Jack cheese blend, shredded
8 slices bacon, crisply cooked, crumbled (½ cup)
2 tablespoons chopped green onions, optional
1/3 cup mayonnaise or salad dressing
½ cup shredded lettuce
8 cherry tomatoes, sliced
Heat oven to 375 degrees. Unroll dough on work surface; press into 12-x8-inch rectangle. Cut into 24 squares; place on ungreased cookie sheets. Bake 8 to 10 minutes or until deep golden brown. Remove to cooling rack. Meanwhile, in small bowl, mix cheese, bacon, onions and mayonnaise. Place slightly less than 1 tablespoon lettuce on bottoms of 12 crescent squares. Top each with 1 heaping tablespoon bacon mixture and 2 slices tomato. Top with remaining crescent squares. 12 appetizers, each: 150 calories; 11g fat; 0g fiber
2 cans crescent dough
1 cup Nutella spread
Heat oven to 350 degrees and line a baking sheet with parchment paper. Open 1 can of crescent dough and pinch perforated edges together to create one long rectangle. Cover with ½ cup of hazelnut spread with a 1 inch border from the edges. Slightly warm spread to help with covering. Roll dough into a log carefully and chill in freezer for 5-10 minutes. Repeat process with second can of dough. Once done cooling take the dough and split it down the middle, but keep one end un-split. With the chocolate side facing upward, braid the two pieces together until they form one braided log. Curve the two logs into a circle to create a wreath-looking braid. If desired brush with egg wash and then bake for 20-25 minutes.
Nonstick cooking spray OR Vegetable oil
12 Rhodes yeast dinner rolls, baked
1 pound mild Italian sausage
2 cloves garlic, minced
1 onion, chopped
2 red bell peppers, chopped
8 ounces grated Pepper Jack cheese
8 ounces grated sharp cheddar cheese
1½ teaspoons Italian seasoning
12 large eggs
2 cups half and half
½ cup milk
Heat oven to 350 degrees. Cut dinner rolls into 1-inch cubes and place in bottom of a greased or sprayed 9-x13-inch baking dish. Spray a large skillet or add about 1 tablespoon oil and heat to medium high heat. Add sausage, garlic, onion and bell pepper; saute about 5 minutes, until vegetables are softened and sausage is crumbled and no longer pink. Spread mixture over bread. Sprinkle with cheeses and Italian seasoning. In a bowl, beat eggs, half and half and milk; pour evenly over mixture. Cover and refrigerate at least 8 hours (overnight). Let stand at room temperature 30 minutes before baking. Bake 70 to 80 minutes. Cover with foil after 50 minutes to prevent over browning. Let stand 10 minutes before serving.
1 pound creamy fresh goat cheese, softened
6 tablespoons apricot preserves
4 Peppadew* peppers, finely chopped
1 pickled jalapeño, seeded and finely chopped
2 tablespoons minced cocktail onions
2 teaspoons Dijon mustard
1½ teaspoons dry sherry
Pita chips and toasted baguette slices, for serving
Heat oven to 400 degrees. Spread goat cheese in a 5-by-8-inch gratin dish in an even layer. In a small bowl, whisk preserves with Peppadews, jalapeño, onions, mustard and sherry. Spread mixture over goat cheese; bake on top rack of oven 5 minutes, until warm. Turn on broiler; broil about 2 minutes, until topping is bubbling and lightly browned on edges. Serve hot, with pita chips and toasted baguette slices. *Peppadew is copyrighted name.
Yield: 2 quarts
2 cups diced yellow peppers
2 cups diced red or green peppers
1 cup chopped celery (sub cilantro stems for southwest flavors)
1 yellow onion (chopped)
10 serrano peppers (cleaned,seeded & diced)
2 large carrots diced
Step 1 Place ingredients into a large vessel with a lid. * add 1/2 cup table salt & enough water to cover mixture Cover and place in cooler for 2 DAYS
Step 2 Drain and rinse with cold water one time
Step 3 Add
1 Tbsp dry oregano flake
1 Tbsp dry basil
1 Tbsp red pepper flake
2 cloves chopped garlic
1 cup olive oil (NOTE: A half cup can be added to prevent stiffened oil during refrigeration)
1 cup white vinegar
1 cup chopped green olives with pimentos
Step 4 Mix thoroughly & place in cooler (covered) for two more days Enjoy over sandwiches, on crackers or even with a spoon!!!!
*Optional Vegetable Selection :
2 large garden cucumbers (or 4-6 pickling cucumbers), cut into spears or sliced
( green beans, shredded cabbage, sliced raw onion, etc)
16 sprigs fresh dill, divided or one (2ft) stalk, chopped
4 garlic cloves, smashed, divided
4 teaspoons black peppercorns, divided
1 Tbsp red pepper flakes, divided
For the Brine:
4 cups water
14 tablespoons white vinegar (approx. ¾ cup)
3 tablespoons kosher salt
Method: Add 1 crushed garlic clove, 1 teaspoon of peppercorns, 1 pinch of red pepper flakes and 2 springs of dill to a food processor. Pulse until rough chopped. In a 4-cup measuring cup or small bowl, stir together the water, vinegar and salt until the salt has completely dissolved. Add to the chopped mixture Heat the mixture on med-high in a large stock pot for roughly 20 minutes. Cool in the fridge for 1 hr Separate four pint-size canning jars Add the cut cucumbers to the jars, packing them tightly and adding as many as you can without forcing them into the jars. Pour the brine mixture into each jar, completely covering the cucumbers. Add 2 additional sprigs of dill to each jar and affix the lids. (extra garlic optional) Refrigerate for at least 5 days before eating (this allows the flavors to fully absorb). If you remember, give the jars a gentle shake every now and then during this initial chilling time. The pickles will last up to 2 months in the refrigerator.
3 Tbsp butter
1 small onion, quartered
1 pound mixed mushrooms, quartered
1 quart chicken stock
2 sprigs parsley
1 small bay leaf
1/8 tsp thyme
2 Tbsp corn starch mixed with 3 Tbsp water
Salt and black pepper to taste
1 cup low fat evaporated milk
1 cup sliced mixed mushrooms sautéed in 1 Tbsp butter
Heat 3 Tbsp butter in a soup pot over medium heat. Add onion and mushrooms and cook until soft and fragrant (about 5 minutes). Add stock, parsley, bay leaf and thyme and simmer until aromatic (about 20 minutes). Discard bay leaf, transfer mixture to a blender or food processor and puree. You may need to do this in batches. Return puree to pan and bring to a boil. Whisk corn starch mixture into soup and cook until thickened. Season to taste with salt and pepper. Just before serving stir in evaporated milk. To serve, ladle soup into bowls and top with 1-2 Tbsp sautéed mushrooms.
2 Tbsp butter
2 medium onions, chopped
1 tsp crushed caraway seeds
4 cups potatoes, cut into ½ inch chunks
6 cups chicken stock
1 bay leaf
3 cups bite size broccoli florets
3 cups bite size cauliflower florets
½ cup whole milk
1 cup sharp cheddar cheese, shredded
4 slices bacon, cooked until crisp and crumbled
Melt butter in a soup pot over medium heat. Add onions and caraway seeds and cook until onions are tender (about 5 minutes. Add potatoes, stock and bay leaf. Simmer until potatoes are tender, about 30 minutes. Mash with a potato masher. Add broccoli and cauliflower and simmer until just tender; about 10 minutes. Add milk and cheddar cheese and stir until blended. Stir in crumbled bacon. Discard bay leaf and serve.