Marinara Sauce

Ingredients

* 6 (14.5 ounce) cans diced tomatoes (I use RedPack diced tomatoes with Garlic and Olive Oil)
* 3 (6 ounce) cans tomato paste
* 3/4 cup chopped fresh parsley
* 3 cloves garlic, minced (omit if you use the tomatoes with garlic and olive oil. Or if you like extra garlic, than add it.)
* 1 tablespoon dried oregano
* 1 tablespoon dried basil
* 1 tablespoon salt
* 1 tablespoon sugar
* 3/4 teaspoon ground black pepper
* 4 tablespoons olive oil
* 1 cup finely diced onion
* 1-1/2 cups chicken stock (I use it in place of wine)

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, basil, salt, sugar, and pepper. Blend until smooth if you want a smoother sauce. (I like mine a little chunky so I don't use the food processor.)
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 3 minutes. Add the blended tomato sauce and chicken stock.
3. Simmer for 30 minutes, stirring occasionally. If you have a crockpot, transfer everything to the crockpot and keep on low all day (8-10 hours). Comes out better, in my opinion.

Shrimp with Lobster Sauce with Basic Fried Rice

Ingredients:

* Fresh shrimp, deveined and butterflied, 10 - 15 per person
* 4 to 8 spring onion (green onions, scallions), chopped
* 2 large garlic cloves, chopped or minced
* 2 cups of chicken stock (2 cups water with chicken bouillion powder, or chicken broth)
* 4 tablespoons of sweet white wine, such as sweet Glen Ellen White Zinfandel (I will be leaving this out--I don't use alcohol)
* 2 tablespoons soy sauce
* 2 teaspoons sugar
* 2 1/2 tablespoons of Cornstarch and 1/2 cup of water
* 4 egg whites, beaten with 1/4 cup of water
* 2 tablespoons vegetable oil for stir-frying
* 1 to 2 cups fried rice (1 cup for 2 people, 2 cups for 3 or more)

Preparation:
Rinse the shrimp in warm water and pat dry. Rinse the spring onions, drain and chop. Chop or mince the garlic cloves.
Combine the chicken stock, white wine, soy sauce, and sugar and set aside. In a small bowl, dissolve the cornstarch into 1/2 cup water. Whisk the egg whites into 1/4 cup water and set aside.
Heat 2 tablespoons of oil in a wok, large pot, or frying pan or skillet on medium high to high heat.
Stir fry the garlic and spring onions for about 30 seconds to a minute, taking care not to burn the garlic.
Add the shrimp and stir fry for 2 minutes.
Add the chicken broth mixture, bring to a boil and boil about 1 minute.
Re-stir the cornstarch and water mixture and stir it into broth. Immediately afterward, slowly pour in the egg whites, breaking them up by gently stirring them with a fork (the author recommends stirring them twice across and then twice across again in a tic tack toe pattern). Be careful not to overstir the egg whites.
The dish is ready when the sauce begins to boil and thicken. Serve over the fried rice.

Cooks Notes: Leftovers can be microwaved the next day. When it marinates overnight it tastes twice as good!



Basic Fried Rice

This is a basic recipe for fried rice that you can add to as desired. If adding other ingredients, increase the number of eggs to 3.

Ingredients:

* 1 - 2 green onions, as desired
* 2 large eggs
* 1 teaspoon salt
* Pepper to taste
* 4 tablespoons oil for stir-frying, or as needed
* 4 cups cold cooked rice
* 1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Preparation:
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.

Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.

Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.

When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Shanghai Stir-fried Noodles

Shanghai noodles are thick noodles that are packaged in plastic bags and sold fresh in Asian markets. If Shanghai noodles are unavailable, feel free to substitute Japanese Udon noodles, or a thick Italian spaghetti-style pasta, such as linguini.


Ingredients:

* 8 ounces chicken breast
* 2 teaspoons dark soy sauce
* 2 teaspoons Chinese rice wine or dry sherry
* 1/2 teaspoon salt
* Pepper, to taste
* Pinch of cornstarch
* Other:
* 1/2 pound Shanghai-style noodles
* 1 1/2 teaspoons sesame oil, or as needed
* 1 cup shredded cabbage
* 1 large clove garlic, peeled and minced
* 1 green onion
* 6 tablespoons oil for stir-frying, or as needed
* 1 tablespoon hoisin sauce, mixed with 1 1/2 tablespoons water
* Extra soy sauce, salt or sugar for seasoning, as desired

Preparation:
Cut the chicken into bite-sized cubes (about 1-inch). Add the marinade ingredients. Marinate the chicken for 20 minutes.

While the chicken is marinating, prepare the remainder of the ingredients. In a large saucepan, cook the noodles in boiling water, stirring to separate, until they are tender, but still firm. Drain thoroughly. Rinse with cold water, drain again, and toss with the sesame oil.

Wash and finely shred the cabbage. Peel and mince the garlic. Cut the green onion on the diagonal into 1-inch pieces.

In a heavy frying pan or a wok, heat 2 1/2 tablespoons oil over medium-high to high heat. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the chicken cubes. Stir-fry until they turn white and are nearly cooked through. Remove from the wok.

Heat 2 tablespoons oil. When the oil is hot, add the cabbage. Stir-fry for 2 minutes. Season with a bit of soy sauce and/or sugar while stir-frying if desired. Remove from the wok.

Heat 1 1/2 tablespoons oil in the wok. When the oil is hot, add the noodles. Stir-fry quickly, stirring to coat the noodles in the oil and make sure they don't stick to the pan. Add the hoisin sauce, again tossing to coat the noodles. Taste and add salt and/or soy sauce as desired. Add the cooked chicken and cabbage. Add the green onion and stir to heat through. Serve hot.

Cornbread Stuffing

 

Ingredients

4 tablespoons butter
2 cups chopped yellow onions
1 cup chopped celery
2 cups fresh corn kernels
2 tablespoons minced garlic
1 cup diced red pepper
2 eggs
3 cups chicken stock
1/2 cup heavy cream
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped flat-leaf parsley
Salt and freshly ground black pepper
8 cups cubed and toasted cornbread

Directions

Preheat oven to 375 degrees F.

Melt butter and sweet vegetables until tender. Add ham and cook over low heat for 2 more minutes. Set aside to slightly cool. Whisk together eggs, stock, cream and herbs and season with salt and pepper, to taste. Combine all items, including cornbread, in a 4-quart lasagna pan and cook covered for 30 minutes. Uncover and cook for additional 20 minutes or until crusty.

Unstuffed Stuffed Cabbage

1 head of Cabbage, cut into strips
1 1/2 - 2 lbs ground beef, seasoned
3/4 cup rice
1/2 cup chopped onion
2 large cans of V-8 juice
2 eggs

Put cabbage in large deep roasting pan.

Prepare beef balls by mixing meat, rice, seasonings, and onion with eggs. Shape into balls and place on top of cabbage. Pour V-8 over all. Cover and bake at 300F for 3 hours.

I like to serve it with Italian bread. Makes wonderful leftovers and freezes well.

Spicy Beef, Pepper & Asparagus Udon Noodles

1 8 oz. package dried udon noodles
10 oz. lean flank steak
1 large red bell pepper, cut into strips
1/2 lb fresh asparagus, cut into 1" pieces
1/2 large red onion, thinly sliced
1 large garlic clove, finely chopped
2 T cooking oil, divided
1/3 c soy sauce
3 T cooking wine
1 T brown sugar
1 t crushed red chile flakes
1/2 t ground ginger
Salt & pepper

Cook the noodles according to package instructions. Drain, drizzle with a bit of oil to prevent them from sticking together and cover to keep warm. While the noodles are cooking, whisk together the sauce ingredients in a small bowl and set aside.

Cut the beef along the grain into 2" wide strips. Season with salt & pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat and add the garlic. Cook quickly until it just begins to brown, then add the beef. Allow the beef to cook undisturbed for about a minute or so, allowing it to start searing. Then stir-fry for another 1-2 minutes until browned but not completely cooked through. Remove the beef from the skillet & set on a plate.

In the same skillet, heat the remaining oil, then add the onions, peppers, and asparagus. Stir-fry for 1 minute, then return the beef & any accumulated juices to the skillet. Continue to stir-fry for another 1-2 minutes, or until the beef is cooked through but not tough. Add the cooked noodles and sauce, and toss together until completely combined.

Serve immediately either family style or in individual bowls, and enjoy!

Chicken Fried Steak

Ingredients

2 pounds cube steaks

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 cup all-purpose flour

3 whole eggs, beaten

vegetable oil

Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.

Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. For the gravy, I use Pioneer Brand Country Gravy Mix. It's WONDERFUL!! I use just about all their products and they are really good!!! Enjoy!

Peach Blueberry Crisp with Pecan Streusel Topping

Prep Time: 15 mins 
Start to Finish: 55 mins
Servings: 6

Topping

3/4 cup quick cooking oats
1/2 cup Gold Medal all-purpose flour
1/2 cup packed brown sugar
1/2 cup firm butter, cut into pieces
1/4 cup chopped pecans

Filling

1 cup frozen blueberries (you can also use 1 can (21oz) blueberry pie filling)
4 cups fresh peaches, cut into big chunks
3 T sugar
1 T Gold Medal all purpose flour

Heat oven to 400F. Spray 9x13 glass baking dish with cooking spray. In a large bowl, mix oats, 1/2 cup flour and the brown sugar. Cut in butter using a pastry blender (you can also crisscrossing 2 knives until crumbly. Stir in pecans.

In a large bowl, stir all filling ingredients until mixed. Pour into baking dish. Sprinkle with topping.

Bake 30-40 mins or until mixture is bubbly and topping is golden brown. Serve warm (with some ice cream on the side!!).

Creamy Au Gratin Potatoes

Ingredients:
4 russet potatoes, sliced into 1/4 inch
slices
1 onion, sliced into rings
salt and pepper to taste
3 tablespoons butter

3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 1/2 cups shredded Cheddar cheese
Directions:
1. Preheat oven to 400 degrees F. Butter a 1 quart casserole dish.
2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
4. Bake 1 1/2 hours in the preheated oven.

Mediterranean Hummus Pizza

Ingredients:

Crust

1 package (13.8 ounces) refrigerated pizza crust

1 tablespoon olive oil

1 garlic clove, pressed

Toppings

2 plum tomatoes

1/4 medium red onion

1 2-inch piece seedless cucumber

1/2 cup pitted kalamata olives

1 container (7 ounces) plain hummus spread

2 jars (6-7.5 ounces each) quartered marinated artichoke hearts, drained

1/3 cup (2 ounces) Mediterranean-seasoned feta cheese crumbles

Directions:

Preheat oven to 425°F. Unroll dough onto bottom of lightly greased Large Bar Pan. Gently stretch and press dough to cover bottom of bar pan. Combine oil and garlic pressed with Garlic Press in Prep Bowl; brush evenly over dough. Bake crust 12-14 minutes or until light golden brown.

Meanwhile, for toppings, slice tomatoes in half lengthwise using Utility Knife; scrape out seeds and dice. Thinly slice onion. Using Ultimate Mandoline fitted with v-shaped blade, slice cucumber; cut slices into quarters. Coarsely chop olives using Food Chopper.

Remove bar pan from oven to Stackable Cooling Rack. Spread hummus evenly over crust. Arrange tomatoes, onion, cucumber, olives and artichokes over hummus. Sprinkle with cheese. Cut pizza into squares using Pizza Cutter.

Cook's Tips: Any flavored hummus can be substituted for the plain hummus, if desired.

Broccoli-Cheddar Soup

Ingredients
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 stalks celery, finely chopped
2 cups low-sodium chicken broth
2 cups half-and-half
1 pound russet potatoes, peeled and chopped
1 pound sweet potatoes, peeled and chopped
1 bay leaf
Kosher salt and freshly ground pepper
2 cups chopped fresh broccoli florets
1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups)
Croutons, for topping (optional)

Directions
Heat the olive oil in a large pot over medium-high heat.
Add the onion and celery and cook, stirring, until softened, about 5 minutes.
Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil.
Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes.
Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt.
Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain.

When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender.
Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender).
Return the soup to the pot and thin with water, if necessary.
Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper
Add the cheese and stir until melted.
Ladle the soup into bowls and top with croutons, if desired.

Pumpkin Whoopie Pies

Ingredients for the cookies:

1/2 cup butter, room temperature

1 1/4 cups sugar

1 egg

1 cup buttermilk, room temperature

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

Pinch salt

Ingredients for the filling:

4 ounces cream cheese, room temperature

1/2 stick unsalted butter, room temperature

2/3 cup confectioners' sugar

1/4 cup canned pumpkin puree

1/4 teaspoon ground cinnamon

Directions

Preheat oven to 400 degrees F.

Using a stand mixer, add the butter and sugar and beat together until light and fluffy.

Add the egg, then the buttermilk and the vanilla.

Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

Add the dry ingredients in increments to the wet ingredients. Mix until just combined.

Drop heaping tablespoons of the batter onto parchment lined sheet trays, leaving a 2-inch space between each cookie.

Put in the oven and bake for 8 minutes.

Remove from oven and let cool on rack.

Beat together the cream cheese and butter, in a small bowl, until smooth.

Slowly add in the confectioners sugar.

Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt.

Beat until smooth and well mixed.

To assemble the cookie, spread a heaping tablespoon of the filling to the flat side of a cookie and sandwich with another.

Repeat with the remaining cookies.

Zucchini and Rice

1 lb ground beef, browned and drained

1 large zucchini, peeled and cubed 

2 (14oz) cans diced tomatoes with peppers and onions

2 cups frozen corn, thawed 

Seasonings to taste: 

Montreal Steak Seasoning 

Worcestershire Sauce

Combine all ingreds and simmer until zucchini is tender. Serve over hot, cooked rice. Can also be put in crock pot on low. 

Pumpkin Cheesecake

Pumpkin Cheesecake

Ingredients
Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter
Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:

Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.

Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pasta with shrimp and clam sauce

Pasta with shrimp and clam sauce. 

Ingredients
1 package of Linguine (I use 2 packages)
4 cans (6.5 ounces each) minced clams, undrained
2 lbs shrimp (I get the already cooked but you can use whatever)
6 cloves garlic, minced
1/3 cup olive oil
1/4 cup chopped parsley
Freshly ground black pepper
Grated Parmesan cheese

Directions
Cook pasta according to package instructions.
Drain clams, reserving liquid.
Cook garlic in olive oil over medium heat for 2 minutes.
Add reserved clam liquid and parsley. Boil 2 minutes.
Stir in shrimp. Heat 3 mins or until hot.
Stir in clams. Heat 1 minute.

Toss with cooked pasta. Sprinkle with pepper and Parmesan cheese to taste before serving.

Meatloaf

Combine in a large bowl:

2 lbs ground beef (I use the 80/20 for flavor)

2 T steak sauce

1 cup dry bread crumbs

2 eggs

3/4 cup milk

3 T parsley flakes

1 small minced onion

Sauce:

1 (8oz) can tomato sauce

2 T steak sauce

Mix 1/2 of sauce with meat mixture. Shape into loaf and put in baking dish. Pour remaining sauce over loaf. Bake, uncovered, for 1 hour at 400F

Sour Cream Coffee Cake

1 stick butter, softened

1 cup sugar

2 eggs 

1 cup sour cream

1 tsp vanilla

2 cups flour

1 tsp baking powder

1 tsp baking soda

Nut Mixture:

3/4 cup sugar

1/2 cup chopped nuts

1 1/2 tsp cinnamon

Cream sugar and butter. Add eggs, sour cream and vanilla. Add dry ingreds and mix well. Grease a bunt pan or 9x13 pan. Pour in 1/2 of batter. Put 1/2 of nut mix over batter. Add remaining batter and with nut mixture. Bake at 350F for 45 mins. (9x13 pan for 30 mins)

Chicken and Noodles

2 (12oz) bags of frozen noodles (we use Reame's)

10 cups water

8 chicken bullion cubes

1 tablespoon minced onion (dry)

4 cups cooked, cubed chicken 

2 tsp. parsley flakes

Put water, chicken, onion, and parsley in large sauce pan and bring to boil. Add bouillon cubes and dissolve. Drop in frozen noodles and stir to separate. Simmer for 50 mins and noodles are tender. 

Macaroni and Cheese

2 cups shredded Velveeta (8oz)

1 cup milk

2 eggs, beaten

1/4 cup melted butter

1 tsp salt

2 cup elbow macaroni, cooked and drained

tomato slices

grated parmesan cheese

Combine first 5 ingeds. Stir in macaroni. Pour into greased 8" square baking dish or 1 1/2 quart casserole. Bake at 425F for 20 mins. Top with tomatoes and grated cheese. Bake 10 mins longer. 

Spinach Dip

1 cup Miracle Whip

1 cup sour cream

1 package Knorr veg. soup mix 

2 boxes chopped spinach, thawed and squeezed dry

Mix all ingredients and refrigerate (4 hours to overnight). Serve with crackers, pita chips, or bread squares.

Vegetable Soup

6-8 (14oz) cans of beef broth

1 med onion, diced

4 stalks celery diced

2 bay leaves

1 large can of V-8 juice

2-3 lbs leftover beef roast, cut into bit size pieces 

(you can also use stew meat)

3 small zuchini, peeled and cubed.

Combine all ingredients in a large pot and simmer over low heat until onion and celery are tender. Remove bay leaves and discard.

Add to soup:

1 (28oz) can diced tomatoes undrained

2 (15oz) can Great Northern beans, drained and rinsed 

1 (15 oz) can corn, drained

1 (15oz) cut green beans, drained

1 (15oz) can peas drained

1 (15oz) can sliced carrots, drained

2 (15oz) cans diced potatoes, drained

Heat until hot over low heat. You can add any shape of cooked small pasta. We like "ditali".  Freezes very well. For Beef Noodle, omit the canned veggies and stir in cooked noodles of your choice.

Welcome!

I love to cook. It's a passion of mine. Always trying new things, and still sticking to my family favorites. Here are my favorites dishes. Please enjoy and if you tried one, please comment! I would love to know what you think!

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