Recipes

I don't know how much of a cook you are, but I have a REAL simple, yummy recipe for Shepards pie! It is easy for entertaining, it is a casserole so it is one dish, not sides to worry about, just serve with some mozz garlic bread, let me know if interested...

my sure hits, when I am cooking for a group. Or even just the 2 of us!
So easy and SO GOOD!!!!
You Won't Be Single For Long Vodka Cream Pasta
Recipe courtesy Rachael Ray
Yield: 4 servings
(This recipe will make enough for 2 couples.)
Ingredients
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing

Preparation
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.


Super Easy Linguini Clam Sauce
Ingredients
4 cans (10 ounces) whole baby clams
2 Tablespoons olive or vegetable oil
1 Tablespoons butter or margarine
1 garlic clove, finely chopped
¼ tsp crushed red pepper
¼ cup dry white wine
¼ cup chopped fresh parsley
½ tsp salt
¼ tsp coarsely ground block pepper
1 package (16 ounces) linguini or spaghetti
Preparation
Drain clams, reserving liquid. In nonreactive 2-quart saucepan, heat oil and butter over medium heat. Add garlic and crushed red pepper; cook until garlic is golden. Add wine and cook until liquid has reduced slightly, about 2 minutes. Add reserved clam liquid; heat to boiling. Reduce heat; cover and simmer 10 minutes to blend flavors. Add clams and cook, stirring occasionally, until heated through, 2 to 3 minutes. Stir in parsley, salt, and pepper. Meanwhile in large saucepot, cook pasta as label directs. In warm serving bowl, toss pasta with sauce.
Makes 6 main-dish servings.
Each serving about 436 calories, 23g protein, 59g carbohydrate, 10g fat (3g saturated), 43mg cholesterol, 359mg sodium
(Recipe is from Good Housekeeping)
(If you don't like a little kick, leave out the red pepper, but really it's a great variation to a lbander white sauce.)

Just made the clam sauce friday
ENJOY!!!!!!

well for an app....Chili Dip!

its sooo easy....and its yummmmy!

All you need it...

1 block of cream chesse
1 block of cheese (we use montery jack w peppers)....Shred it
1 can of hormel chili (i like the turkey or no beans but you can use any brand or style)


take a pyrex and put CC in it and throw in micro for 20 secs...just to soften it.

take spatula and spread it evenly.
take chili and spread it over it to make another layer
take shredded cheese and top it off for the last layer


pre heat oven to 350.....cook for 20-25 mins till edges are golden brown and cheese melts and bubbles!


use tositos...and serve!!!

OK gals, here it is for anyone who is interested:

Shepard Pie
Two cans of 'VEG ALL' (found in the Canned food section
Two cans of Cambells Cream of Mushroom soup
2 lbs of ground beef
1 Tall Canister of Stove Top stuffing
1 Foil Lasagna pan
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Brown meat in frying pan, drain fat, place in foil pan. Drain two cans of 'Veg All' and add them two the foil pan. Add two cans of Cream of Mush soup. Mix ingredients well. While browning meat, make entire canister of Stove Top Stuffing as directed. Once cooked, spread over top of mixture. Place in oven uncovered for about 30-45 mins (or until bubbly on sides) at 350.

I use Stove top because I love it, you can use the standard mashed potatoes but I just found it easier and more flavorful to use Stove Top then boxed mashed. Of course you can always make fresh mashed potatoes! OH and if you are just cooking for you and FH, you can cut everything in 1/2 (one can of each, 1 lb meat) for a smaller portion, I usually make it the way I listed for leftovers!

Good luck and FM me to let me know how it is if anyone makes!

This is me and FHs FAVE dish. EASY EASY EASY and the chicken is SUPER tender. You do not need a knife.

Drunken Chicken- (for 4)

4 lbs. chicken breasts sliced thin
1 BIG bottle Pindar Winter White
2 Large white onions
4C Seasoned bread crumbs
2 eggs
Olive oil

frying pan
casserole dish

Preheat oven to 350 degrees. Egg and then bread chicken cutlets. Fry them in olive oil until they are about 1/2 way cooked. Sautee sliced onions in the same oil from chicken until they are almost soft. Layer cutlets and onions in casserole dish. Pour the wine over everything until the dish is filled to the top and chix is immersed. Cover and bake for about 3 hours (yes 3 hours). Serve with pasta or mashed potatoes and salad and viola!!!

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Posted by cherryj24

This is me and FHs FAVE dish. EASY EASY EASY and the chicken is SUPER tender. You do not need a knife.

Drunken Chicken- (for 4)

4 lbs. chicken breasts sliced thin
1 BIG bottle Pindar Winter White
2 Large white onions
4C Seasoned bread crumbs
2 eggs
Olive oil

frying pan
casserole dish

Preheat oven to 350 degrees. Egg and then bread chicken cutlets. Fry them in olive oil until they are about 1/2 way cooked. Sautee sliced onions in the same oil from chicken until they are almost soft. Layer cutlets and onions in casserole dish. Pour the wine over everything until the dish is filled to the top and chix is immersed. Cover and bake for about 3 hours (yes 3 hours). Serve with pasta or mashed potatoes and salad and viola!!!

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that looks nice. can you suggest another wine to use? just a sweet white, would that work? i ask b/c i am moving and i will not be able to find pindar there.

This is a great recipe by Rachael Ray and it's pretty quick to make. I serve it w/ garlic bread.

Not-sagna Pasta Toss Recipe courtesy Rachael Ray

1 pound curly short cut pasta (recommended: campanelle by Barilla, fusilli or cavatappi
Coarse salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound ground sirloin
4 cloves garlic, chopped
1 medium onion, finely chopped
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
Black pepper
1/2 teaspoon allspice, eyeball it in your palm
1 teaspoon, several drops, Worcestershire sauce
1/2 cup dry red wine, a couple of glugs
1/2 cup beef stock
1 (28-ounce) can crushed tomatoes
1 1/2 cups part-skim ricotta cheese
1 cup fresh basil, about 20 leaves
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls, plus some to pass at table

Heat a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Heads up: you will need a ladle of the starchy cooking water to help form sauce before draining.
Heat a deep nonstick skillet over medium-high heat. Add extra-virgin olive oil, 2 turns of the pan. Add the meat and break it up into small bits as it caramelizes. Once meat has good color to it, 4 to 5 minutes, add garlic, onions and red pepper flakes and season with salt, pepper, allspice and Worcestershire sauce. Cook another 5 minutes, deglaze the meat and onions with red wine, cook off a minute, then combine about 1/2 cup of stock into the meat. Stir in the tomatoes and bring to a bubble. Reduce heat to medium low and simmer 5 minutes.

Place ricotta cheese in the bottom of a shallow bowl. Add a ladleful of boiling, starchy pasta water to the ricotta and stir to combine. Add a couple of handfuls of grated Parmesan to the ricotta and mix it in.

Drain pasta. Toss hot pasta with cheeses. Add half the thick meat sauce to the pasta bowl and combine. Tear or shred the basil and add to the meat and pasta, toss again. Taste to adjust salt and pepper. Serve bowlfuls of Not-sagna with extra sauce on top and more grated Parmesan to pass at the table.

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Posted by klingklang77

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Posted by cherryj24

This is me and FHs FAVE dish. EASY EASY EASY and the chicken is SUPER tender. You do not need a knife.

Drunken Chicken- (for 4)

4 lbs. chicken breasts sliced thin
1 BIG bottle Pindar Winter White
2 Large white onions
4C Seasoned bread crumbs
2 eggs
Olive oil

frying pan
casserole dish

Preheat oven to 350 degrees. Egg and then bread chicken cutlets. Fry them in olive oil until they are about 1/2 way cooked. Sautee sliced onions in the same oil from chicken until they are almost soft. Layer cutlets and onions in casserole dish. Pour the wine over everything until the dish is filled to the top and chix is immersed. Cover and bake for about 3 hours (yes 3 hours). Serve with pasta or mashed potatoes and salad and viola!!!

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that looks nice. can you suggest another wine to use? just a sweet white, would that work? i ask b/c i am moving and i will not be able to find pindar there.

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Basically any white that you like to drink.

I have a great recipe for linguini in clam sauce... it's really easy too.

FM me if you want a copy