Ingredients:
1 liter white wine
8oz peach brandy (schnapps)
5 oz triple sec
1 quart club soda
fresh fruit (peaches, oranges, lemons etc)
Mix together so that fruit aborbs the flavor.
Don't add club soda until closer to drinking.
Tuesday, August 11, 2009
Thursday, August 6, 2009
Grilled Eggplant
Ingredients
· 1 large eggplant
· Salt
· 3 tablespoons olive oil
· 2 tablespoons balsamic vinegar ( I used almost 3 tlbs)
· 2 cloves garlic, very finely minced ( I used 1 large clove)
· 1 pinch each thyme, basil, dill, and oregano
· freshly grated black pepper
Preparation
Heat grill.
Slice eggplant about 1/4-inch thick. Put slices of eggplant on paper towel and cover with salt to draw out the bitterness. You will see the brown color coming out of the eggplant.
Let it sit for a half hour or so and prepare the dressing.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, and pepper.
Wash all the salt off the slices.
In bowl cover both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 10 minutes on each side.
Recipe from Mom-- cooked last night and its Mom & Krissy approved. (That means it HAS to be good)
· 1 large eggplant
· Salt
· 3 tablespoons olive oil
· 2 tablespoons balsamic vinegar ( I used almost 3 tlbs)
· 2 cloves garlic, very finely minced ( I used 1 large clove)
· 1 pinch each thyme, basil, dill, and oregano
· freshly grated black pepper
Preparation
Heat grill.
Slice eggplant about 1/4-inch thick. Put slices of eggplant on paper towel and cover with salt to draw out the bitterness. You will see the brown color coming out of the eggplant.
Let it sit for a half hour or so and prepare the dressing.
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, and pepper.
Wash all the salt off the slices.
In bowl cover both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 10 minutes on each side.
Recipe from Mom-- cooked last night and its Mom & Krissy approved. (That means it HAS to be good)
Sunday, August 2, 2009
Natale Family Sauce Recipe
Ingredients (for sauce & meat/eggs)
3 (28 oz) cans tomatoes
3 cans tomato paste
3 cans of water to each can of paste
salt, pepper, and oregano
3 pounds beef
6 sausage
hard boiled eggs
3 eggs (raw)
Romano cheese
Bread crumbs
Directions
Meatballs:
Mix beef, 3 eggs, handful of breadcrumbs and Romano cheese, salt & pepper, parsley. Makes 35 meatballs. Brown in skillet with olive oil, a little garlic, salt & pepper.
Sauce:
(Grammy's notes: you can use 1 can whole tomatoes, put in blender 10 seconds plus 2 cans crushed tomatoes).
Mix tomatoes, water and spices. Cook on low at least 3 hours with meat, sausage and hard-boiled eggs.
3 (28 oz) cans tomatoes
3 cans tomato paste
3 cans of water to each can of paste
salt, pepper, and oregano
3 pounds beef
6 sausage
hard boiled eggs
3 eggs (raw)
Romano cheese
Bread crumbs
Directions
Meatballs:
Mix beef, 3 eggs, handful of breadcrumbs and Romano cheese, salt & pepper, parsley. Makes 35 meatballs. Brown in skillet with olive oil, a little garlic, salt & pepper.
Sauce:
(Grammy's notes: you can use 1 can whole tomatoes, put in blender 10 seconds plus 2 cans crushed tomatoes).
Mix tomatoes, water and spices. Cook on low at least 3 hours with meat, sausage and hard-boiled eggs.
Taco Rice
Ingredients
1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream
Directions
In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.
Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.
Stir in cheese and olives. Mix well. Serve with sour cream.
1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream
Directions
In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.
Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.
Stir in cheese and olives. Mix well. Serve with sour cream.
Bubba's Eggplant
Ingredients:
Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce
Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.
Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce
Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.
Lay eggplant on a new layer of paper towel, salt again and let sit. Rinse.
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.
Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).
It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.
Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).
It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!
Spinach Diamond Puffs
Indredients
1 pkg. (300g) frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded (1 C./250 ml)
1 pkg. (411g) frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water
Directions:
Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.
Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)
Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.
Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm.
Yields 32 appetizers.
Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium
Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.
Another excellent Pampered Chef recipe! Enjoy!
1 pkg. (300g) frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded (1 C./250 ml)
1 pkg. (411g) frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water
Directions:
Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.
Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)
Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.
Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm.
Yields 32 appetizers.
Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium
Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.
Another excellent Pampered Chef recipe! Enjoy!
Asian Summer Salad
Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).
Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)
Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.
Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.
Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g
*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).
Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)
Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.
Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.
Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g
*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.
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