Wednesday, March 31, 2010

Recipe: Barbequed Beef Ribs

4-6 short ribs, browned
1 medium onion, chopped
1/4 cup vinegar
2 tablespoons sugar
3 tablespoon Worcestershire sauce
1/2 cup celery
1 cup catsup or small can tomato sauce
1/2 cup water

Brown meat.
Mix all ingredients together.
Pour over meat.
Bake at 350 degrees for 2 hours.

If using a crockpot, brown meat, pour all ingredients over meat.
On low setting, cook for 8 hours.

Makes 6 servings

A family favorite!
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Friday, March 26, 2010

Tuesday, March 23, 2010

Recipe: South-of-the-Border Chicken & Pasta Skillet

2 cups medium-shaped pasta, uncooked
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1 jar (16 ounce) Taco Bell Home Originals Thick N Chunky Salsa
1 package (10 ounce) frozen corn
4 ounce (1/2 of 8 ounce package cream cheese, cubed
1/4 teaspoon chili powder
1 cup mexican style finely shredded four cheese, divided

Cook pasta as directed on package.

Meanwhile, cook and stir chicken in large nonstick skillet sprayed with cooking spray on medium-high heat 6 minutes or until done.

Add next 4 ingredients; mix well.

Simmer on medium-low heat 6 minutes or until cream cheese is melted, stirring constantly.

Drain pasta; add to chicken mixture with 1/2 cup shredded cheese.

Simmer 3 minutes or until cheese is melted, stirring occasionally.

Top with remaining shredded cheese; cover.

Remove from heat.

Let stand until cheese is melted.

Makes 4 servings.

Kraft Foods- Food & Family magazine Spring 2010
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Monday, March 22, 2010

Recipe: Caramel-Peanut Butter Bars

1 (18.25) box yellow cake mix
1 cup regular oats
2/3 cup creamy peanut butter
1 large egg, slightly beaten
2 to 3 tablespoons whole milk
1 (8 ounce) package cream cheese, softened
1 (12.25) jar caramel ice cream topping
1 cup semisweet chocolate morsels

Preheat oven to 350 degrees.

Lightly grease a 13x9 inch baking pan.

In a large bowl, combine cake mix and oats.

Using a pastry blender or 2 forks, cut in peanut butter until mixture is crumbly.

In a small bowl, combine egg and milk.

Add to peanut butter mixture; stir just until combined.

Reserve 1 1/2 cups peanut butter mixture.

Press remaining peanut butter mixture into prepared pan.

In a medium bowl, beat cream cheese at medium speed with an electric mixer until fluffy.

Add caramel topping; beat just until combined.

Carefully spread over peanut butter layer in pan.

Break small pieces; sprinkle over cream cheese layer.

Sprinkle with chocolate morsels.

Bake for 30 minutes, or until nearly set in center.

Cool completely in pan on a wire rack (about 1 hour).

Cut into 8 large bars, and wrap in parchment paper and twine.

Sandra Lee Semi-Homemade magazine March/April 2010
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Recipe: Bacon Omelet Roll with Salsa

8 eggs
1 cup milk
1/2 cup flour
1 red pepper, finely chopped
8 slices bacon, cooked, crumbled
3 green onions, chopped
1 teaspoon dried oregano leaves, crushed
1 cup sharp cheddar cheese
1 cup salsa

Heat oven to 350 degrees.

Line a 15x10x1 inch pan with parchment paper, with ends extending over shortest side of pan.

Spray with cooking spray.

Beat eggs, milk, and flour in large bowl with whisk until well blended.

Stir in next 4 ingredients; pour into prepared pan.

Bake 14 to 16 minutes or until edges are almost set.

Top with cheese; bake 2 minutes or until melted.

Roll up omelet immediately, starting at one short end and peeling off paper as omelet is rolled.

Place on platter; cut into slices.

Serve with salsa.

Makes 8 servings.

Kraft Foods- Food & Family Magazine Spring 2010
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Saturday, March 6, 2010

Recipe: Beef Tenderloin Medallions with Potato "Risotto"

1 tablespoon butter
1 cup finely chopped onion
1 pound Yukon Gold potatoes, peeled, cut into 1/4 inch thick slices, then 1/8 inch cubes
1/8 teaspoon cayenne pepper
Coarse kosher salt
1 1/2 cups (or more) low-sodium chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives
6- 6 ounce beef tenderloin steaks (each 3/4 to 1 inch thick)
1 1/2 tablespoons chopped fresh thyme
1 tablespoon (or more) olive oil

Melt butter in heavy large saucepan over medium heat.

Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.

Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.

Add 1 1/2 cups chicken broth; bring to boil.

Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfulls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.

Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.

Stir in cheese and chives.

The potato risotto can be made 2 hours ahead.

Let stand at room temperature.

Rewarm over medium heat, stirring often.

Sprinkle steaks with coarse salt and pepper, then chopped thyme.

Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat.

Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.

Divide potato risotto among plates.

Place steaks on plates and serve.

Makes 6 servings

Bon Appetit magazine February 2010
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Thursday, March 4, 2010

Random Picks: Product Tester- On-The-Go Portable Knife

Sometime ago I signed up to join a club, Cooking Club of America ( In the process to become a member, there was a place about becoming a product tester on new items. How it works is the Club would send certain products to members that needed to be tested and reviewed. You test it, and fill out a product test card and send the review card back within a certain amount of time. The product is yours to keep for free- really it is!

The product I received to test is called On-The-Go Portable Knife. It is an 8 inch stainless steel knife that has its own protective case. All in all I really liked the knife. It is lightweight, and comfortable to use. I know it is supposed to be compact and portable but I thought the handle was just a tiny bit short. The protective case is nice and definately protects the blade but seems a little cheap and could be easier to take the knife out. When using the knife to cut it was awesome to use- sharp (like a knife should be) but sliced through the food so easily!

I find it exciting to test new products, of course kitchenware! Wonder what they will send me next to test!?
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Monday, March 1, 2010

Recipe: Chicken Marinara

7 tablespoons olive oil
4 garlic cloves, chopped
3 shallots, peeled, chopped
1 28 ounce can crushed tomatoes with added puree
2 tablespoons dried oregano
1/4 teaspoon dried crushed red pepper
3/4 cup panko (Japanese breadcrumbs)
3/4 cup grated Parmesan cheese
1 cup all purpose flour
2 large eggs, beaten to blend
6 skinless boneless chicken breasts halves
3/4 cup grated mozzarella cheese

Heat 4 tablespoons olive oil in heavy large saucepan over medium heat.

Add garlic and shallots and saute until tender, about 4 minutes.

Add tomatoes, oregano, and crushed red pepper.

Simmer until sauce thickens, about 10 minutes.

Mix in basil and season to taste with salt and pepper.

Blend breadcrumbs and Parmesan cheese in small bowl.

Place flour and eggs in separate shallow bowls.

Coat chicken with flour, then eggs, then breadcrumb mixture, patting to adhere.

Heat remaining 3 tablespoons oil in heavy large nonstick skillet over medium-high heat.

Add chicken and saute until golden brown, about 4 minutes per side.

Spoon 1/4 cup sauce over each chicken breast.

Sprinkle with mozzarella cheese.

Reduce heat to medium.

Cover; cook until chicken is cooked through and cheese is melted, about 5 minutes.

Rewarm remaining sauce; serve alongside chicken.

Makes 6 servings.

Bon Appetit magazine December 2003
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