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Post by mickster on Jun 29, 2006 15:21:36 GMT -5
You're very welcome, AC.
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Post by missteetheironchef on Jul 3, 2006 11:24:13 GMT -5
Deep Dish Taco Squares
2 C Bisquick mix 1-pound ground beef 2 Tbl chopped onion 8 ounces sour cream 1/3 C mayonnaise 1/2 C cold water 1 chopped green pepper 8 ounce can tomato sauce 1 C shredded cheese
Combine mix and water to make crust, stirring until blended. Press into greased 12 x 8 x 2 inch baking dish. Bake at 375F for 9 minutes. Brown beef, green pepper and onion together until the meat is browned, then drain off fat. Stir in tomato sauce; spoon over crust. Combine sour cream, cheese and mayonnaise. Spoon over meat mixture. Sprinkle with paprika. Bake uncovered for another 25 minutes. Serves 6 to 8.
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Post by missteetheironchef on Jul 3, 2006 11:38:26 GMT -5
Lobster Lasagna Source: Better Homes and Gardens Makes 12 servings Prep: 45 minutes Bake: 25 minutes
Ingredients 2 pounds fresh asparagus spears, cut into 2-inch pieces 2 tablespoons olive oil 1 9-ounce package no-boil lasagna noodles 1/4 cup butter or margarine 1/4 cup all-purpose flour 1-1/2 cups chicken broth 1/4 teaspoon white pepper 2 4-1/2-ounce rounds Brie cheese, peeled and cubed 1/4 cup dry sherry (optional) 2-1/2 cups chopped cooked lobster meat* or 2 6- or 8-ounce packages flake-style imitation lobster 2/3 cup finely shredded Parmesan cheese 1 cup chopped tomato Directions Grease a 3-quart rectangular baking dish; set dish aside. Place asparagus pieces in a 13x9x2-inch baking pan; toss with oil. Bake, uncovered, in a 475 degree F oven for 5 to 8 minutes or until crisp-tender; cool. Meanwhile, separate lasagna noodles and soak in water for 15 minutes; drain. Reduce oven temperature to 400 degree F. For sauce, in a small saucepan melt butter over medium heat; stir in flour. Cook and stir about 5 minutes or until flour mixture is lightly browned. Stir in broth and white pepper. Cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until almost melted. If desired, stir in sherry. Place one-third of the lasagna noodles in the bottom of the prepared baking dish, overlapping or trimming as necessary to fit. Top with 1/3 cup of the sauce, half of the asparagus, and half of the lobster. Sprinkle with a little of the Parmesan cheese. Repeat layers with another one-third of the noodles, 1/3 cup of the sauce, remaining asparagus, and remaining lobster. Sprinkle with a little more of the Parmesan cheese. Top with remaining lasagna noodles, chopped tomato, remaining sauce, and remaining Parmesan cheese. Bake, covered, in the 400 degree F oven for 20 minutes. Uncover and bake for 5 to 10 minutes more or until bubbly. Let stand 5 minutes before serving (if toting, see note). Makes 12 servings. *Note: For 2-1/2 cups cooked lobster meat, in a 3-quart saucepan cook four 8-ounce lobster tails in boiling water, uncovered, for 8 to 12 minutes or until shells turn bright red and meat is tender. Drain. Remove shells and coarsely chop lobster meat. To Tote: Do not let stand after baking. Cover tightly. Transport in an insulated carrier. For 6 servings: Prepare using the method above, except assemble and bake in a 2-quart square baking dish.
Nutrition facts per serving: calories: 283 total fat: 15g saturated fat: 8g monounsaturated fat: 5g polyunsaturated fat: 1g cholesterol: 67mg sodium: 438mg carbohydrate: 19g total sugar: 1g fiber: 1g protein: 18g vitamin A: 0% vitamin C: 21% calcium: 12% iron: 7%
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Post by allezcuisine on Jul 3, 2006 12:25:11 GMT -5
Lobster Lasagna sounds great! I've never had anything like that...
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Post by mickster on Jul 3, 2006 16:06:33 GMT -5
Yum yum, that sounds good.
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Post by missteetheironchef on Jul 3, 2006 16:08:53 GMT -5
Have some beer to this and you'll be good to go.
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Post by mickster on Jul 3, 2006 16:31:09 GMT -5
Oh oh, I think misstee found her favorite drink.........BEER!
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Post by missteetheironchef on Jul 3, 2006 16:45:18 GMT -5
Thank ya!
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Post by allezcuisine on Jul 3, 2006 17:01:58 GMT -5
"Too much of a good thing..."
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Post by mickster on Jul 3, 2006 19:00:54 GMT -5
Opps, is she getting tipsy? I think I'm going to have one of those Michelobes myself.
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Post by missteetheironchef on Jul 10, 2006 14:32:12 GMT -5
Shrimp Remoulade Crostini
1 cup mayonnaise (Low-fat is fine.) 2 Tbl dry mustard 2 Tbl vegetable oil 1 Tbl balsamic vinegar 2 Tbl prepared horseradish 1 tsp paprika Salt and pepper to taste 3 or 4 dashes hot sauce (You choose the brand.) 4 green onions, thinly sliced (Up to half of the greens too.) 1 stalk celery, chopped 2 Tbl Italian parsley 2 cloves garlic (Jar garlic is fine.)
3 stalks celery cut into half-inch pieces 1-1/2 to 2 pounds cooked shrimp, tails removed (30-40 count-sized shrimp are ideal.) 1 loaf crusty French bread (baguette) Olive oil spray
Put the first 12 items directly in your blender. Blend on Medium speed until fully mixed and the pieces of produce and parsley have been broken up into a smooth sauce. Store in your refrigerator for serving later.
When you are ready to serve:
Drain the shrimp if they are in a bag with ice water. Put them in your serving bowl directly from the refrigerator. You want them to be very cold. Pour on the sauce and put in the other chopped celery. The extra celery gives it a nice extra crunchiness. (You can do this a couple of hours ahead if you don't want to do it right when you are serving. Just don't do it so far ahead that the shrimp turn to mush.)
Cut the bread on an angle to make ovals. Spray one side with olive oil. Leave the other side plain. Toast the bread in your oven on a cookie sheet at 350 degrees for 6 to 7 minutes. You just want to warm up the bread and make it crispy. It doesn't have to be brown.
While the bread pieces are warm, serve them with the shrimp. This appetizer is best with the warm bread and the cold shrimp but, as the bread cools, it will still be a crowd pleaser.
Put a spoon in the bowl so your guests can scoop out a shrimp or two with the lumpy sauce and put it on their bread and eat it. It's a little sloppy but so good! If you want to be neater, you can give them little plates to put the shrimp and sauce on with the bread pieces at the side.
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Post by missteetheironchef on Jul 10, 2006 16:28:28 GMT -5
Dave Fioravanti's Chicken Salad Elegant enough for guests, yummy enough for you
Season 1 cast member Dave Fioravanti loves to make this easy and delicious recipe whenever he has last-minute guests. But it's just as good as an after-work family supper.
Salad Ingredients: 8 cups shredded romaine lettuce 1 yellow bell pepper, seeded and diced 1 cup diced cucumber 4 grilled boneless skinless chicken breasts (cooked weight 4 ounces each) 1/2 cup hummus 1/2 cup Salsa Vinaigrette 2 tablespoons chopped fresh parsley or cilantro
Vinaigrette Ingredients: 1/2 cup roast tomato salsa (or your favorite salsa) 1/8 cup cider vinegar 1 1/2 tablespoons extra virgin olive oil 1/4 teaspoon ground black pepper
To Prepare:
Place romaine, bell pepper and cucumber in large mixing bowl. Combine vinaigrette ingredients in blender or food processor until smooth. Add vinaigrette to vegetable mixture. Toss well. Divide salad evenly between 4 dinner plates.
Place one grilled chicken breast on top of each salad. Top each chicken breast with 2 tablespoons hummus. Garnish with parsley or cilantro. Serve immediately
Yield: 4 servings
Prep Tip: Really out of time? Buy your chicken breasts pre-cooked at the deli counter.
Nutritional Values: Fat: 7 g; Carbohydrates: 12 g; Protein: 31 g; Calories: 237 kcal.
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Post by allezcuisine on Jul 10, 2006 19:52:03 GMT -5
Mickey, I just made the ice cream. I used the vanilla flavor, and I added one chopped up milky way bar. It looks fabulous. I really like the consistency too. I'll let you know how it tastes when it's done freezing! I'm sure it will be great.
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Post by mickster on Jul 12, 2006 15:03:09 GMT -5
AC, adding a Milky Way bar is a great idea, yum......I forgot to mention that part of the recipe is sticking your finger in the mix for tasting it. Did you do that?
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Post by allezcuisine on Jul 12, 2006 17:10:47 GMT -5
^I did! Well, I just tasted it earlier today, and wow! It doesn't even have a bitter aftertaste. Mmm. I'm sure there won't be any left by tomorrow! Great recipe, Mick!
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