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Asparagus with Hollandaise Sauce
This is the Ultimate Hollandaise Sauce. Once
you try this, you'll settle for nothing else.
1 lbs. fresh asparagus
3 egg yolks
2 tbsp lemon juice
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dash pepper
1/2 c. butter
Steam asparagus. Place first three ingredients in blender. Cover quickly turn off and on. Heat butter till melted and almost boiling. Turn blender on high. Slowly pour in butter, blending till thick and bubbly about 3 seconds. Heat over warm until hot water till ready to serve.
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Orange-Glazed Carrots
1 lb fresh or thawed frozen baby carrots
1/3 cup orange marmalade
2 tbsp butter
2 tsp Dijon mustard
1/2 tsp grated fresh ginger
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To cook carrots, heat 1 inch lightly salted water in 2-quart saucepan over high heat to a boil. Immediately add carrots. Return to a boil. Reduce heat to low, cover and simmer 10 to 12 minuets for fresh carrots (8 to 10 minuets for frozen carrots) or until crisp-tender. Drain well. Return carrots to pan. Stir in marmalade, butter, mustard and ginger. Simmer uncovered over medium heat 3 minuets or until carrots are glazed, stirring occasionally. Makes 6 servings.
*At this point carrots may be transfered to a microwavable casserole dish with lid. Cover and refrigerate up to 8 hours before serving. To reheat, microwave at High (100% power) 4 to 5 minuets or until hot.
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German Potato Pancakes (Kartoffelpuffer)
Authentic German Potato Pancakes.
This is a wonderful recipe.
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3 eggs
1 medium Onion, diced
5 Medium Potatoes, peeled and shredded
1/4 cup flour
1 tsp salt
olive Oil for frying
Mix together eggs, onion and potaoes. Add flour and salt and mix well. In medium hot skillet, add 1/4 cup batter, then spread the mixture as thin as possible with wooden spoon. Cook until golden brown around edges, turning only once. Add Olive Oil to skillet for each new batch of pancakes.
Serve Hot With Choice of Toppings:
Applesauce, Butter, Salt & Pepper, Sour Cream with chives, (my favorite)Yogurt, Jam
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Broccoli Casserole
1 cup water
1/2 teaspoon Salt
1 cup instant rice
1/4 cup butter
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1/4 cup chopped onion
1/4 cup chopped celery
1 can (10 3/4 oz.) cream of mushroom soup
1 can (10 3/4 oz.) cream of celery soup
10 ounces frozen chopped broccoli, thawed
1/2 cup shredded or diced process American cheese
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; sauté onion and celery until tender. In large mixing bowl. combine rice, celery, and onion with remaining ingredients. Pour into a lightly greased 1 1/2 qt. casserole. Bake at 350° for 45 to 55 minutes, or until hot and browned.
RITZ®-y Broccoli Casserole pictured above.
Asparagus au Gratin
3 tablespoons butter
1 tsp salt
2 tbsp flour
2 cups milk
1 cup shredded cheese
1 1/2 cups cracker crumbs
1 cup chopped walnuts
1 1/2 pounds fresh trimmed asparagus, cooked, or thawed frozen asparagus
In a saucepan, melt butter. Stir in flour and salt until smooth. Add milk gradually and continue cooking, stirring constantly until sauce is slightly thickened; add cheese. Combine cracker crumbs and chopped walnuts. Into a buttered casserole, place a layer of asparagus, a layer of cracker mixture and a layer of the sauce. Repeat layers, using remaining ingredients. Bake at 375°F. until top is golden brown, about 15 to 20 minutes.
Serves 4 to 6.
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Broccoli With Red
Peppers And Shallots
2 bunches fresh broccoli (about 2 1/4 lbs)
2 tsp butter
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1 large red bell pepper, cut into short thin strips
3 large shallots (3 oz)
1/2 tsp kosher salt
1/4 tsp freshly ground pepper
14 cup almonds, toasted
Trim off leaves and tough ends of broccoli stalks. Cut broccoli into flowerets. Peel stalks then cut into 1-inch pieces. To cook broccoli, heat 2 quarts lightly salted water in 3-quart saucepan over high heat to a boil. Add broccoli and boil, uncovered 3 to 5 minuets or until bright green and tender. Rinse under cold water. Drain thoroughly.
Melt butter in 12-inch nonstick skillet over medium heat. Add bell pepper and shallots. Cook 3 minuets, stirring occasionally. Add broccoli. Cook 4 to 6 minuets, stirring occasionally. Sprinkle with salt and pepper. Mix well. Garnish with almonds. Makes 6 to 8 servings.
Best Slowed-Cooked Broccoli
Submitted by: Gina Fletcher - Wisconsin
2 pkgs (10 oz each) frozen chopped broccoli, partially thawed
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1/4 teaspoon pepper
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1/4 cup chopped onion
1/2 teaspoon Worcestershire sauce
1 cup crushed butter-flavored crackers (about 25)
2 tablespoons butter or margarine
In a large bowl, combine the broccoli, soup, 1 cup cheese, onion, Worcestershire sauce and pepper. Pour into a greased slow cooker. Sprinkle crackers on top; dot with butter. Cover and cook on high for 2-1/2 to 3 hours. Sprinkle with remaining cheese. Cook 10 minutes longer or until the cheese is melted.
Yield: 8-10 servings.
Brussels Sprouts with Bacon & Onion
2 lbs Brussels sprouts
6 slices hickoy smoked bacon, cooked and crumbled,
reserve 1 tbsp drippings
1 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/2 tsp kosher salt
1/4 tsp coarsely ground black pepper
1/4 cup pine nuts, toasted
1. Trim ends from Brussels sprouts. In saucepan cook brussel sprouts in 1" water for 5 minuets. Drain. Over medium-high heat, heat bacon fat and olive oil. Add Brussels sprouts, onion, garlic, salt, and pepper. Cook, stirring frequently, until Brussels sprouts are browned, about 5 minutes. Top with pine nuts and crumbled bacon.
Serves: 8
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Spinach Soufflé
This is an absolutely delicious spinach dish.
A great choice for a special occassions of
a holiday side dish.
2 lbs.Fresh spinach leaves
2 Tbsp. Olive Oil
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1/4 cup butter or margarine
1/4 cup flour (all-purpose)
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup milk
2 tablespoon very finely chopped onion
1/2 teaspoon salt
1/8 teaspoon ground nutmeg, fresh is best
3 large eggs, separated
1/4 teaspoon cream of tartar
Sauté spinach in olive oil for 3 minuets. Drain. Preheat oven to 350°. Butter a 1-quart souffle or casserole dish. Heat butter in a saucepan over medium low heat. When butter has melted, add flour; stir until smooth and bubbling. Add 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually add milk, stirring constantly. When mixture is thick and boiling, remove from heat. Stir in the finely chopped onion, 1/2 teaspoon of salt, and the nutmeg.
In a metal or glass mixing bowl, beat egg whites and cream of tartar until stiff peaks have formed. In a separate bowl, beat yolks until frothy and lemon colored. Stir egg yolks into the sauce mixture; stir in the spinach.
Stir about 1/4 of the beaten egg whites into the spinach mixture, then gently fold in the remaining egg white mixture. Pour into the prepared souffle dish; set dish in a large pan then add water to a depth of about 1 inch. Bake for 50 to 60 minutes. The top will be lightly browned. Serve immediately.
Savory Onion Tart
Pastry for 9-inch crust pie
1/4 cup italian dressing
2 tbsp butter
2 large onions, thinly sliced
1 cup shredded fontina or Gruyére cheese (about 4 oz)
2 eggs
1/2 cup whipping or heavy cream
1 tsp finely chopped fresh sage leaves or 1/2 tsp dried sage leaves, crushed
1 tsp dried marjorame leaves, crushed
1/8 tsp fresh ground pepper
Preheat oven t 425 degrees F. Roll pastrey into 10-inch circle. Press into 9-inch tart pan and crimp edges tightly. Pierce bottom and side with fork. Bake 8 minuets or until lightly golden. Remove to wire rack and cool completely.
Meanwhile, in large skillet, heat italian dressing and butter over medium heat. Add onions; cook, stirring occasionally, 15 minuets or until onions are tender. Fill prepared tart shell with cheese, then onion mixture. In small bowl, beat eggs, cream, sage, marjoram and pepper; slowly pour over onion mixture. Bake 35 minuets or until golden. To serve, cut into wedges. Makes about 8 servings.
Cranberry Baked Beans
3 cups dry navy beans
1 green pepper, diced
1 16-ounce can cranberry sauce, jellied
6 slices bacon, fried crisp and crumbled, reserve grease
3/4 cup chopped onion
1/2 cup ketchup
1 tbsp mustard, prepared
1/4 cup molasses
5 tsp. dark brown sugar
1 1/2 tsp. ground mustard
few drops liquid smoke
1 1/2 tsp. salt
In large soup kettle or Dutch oven, cook dried beans according to directions on package. Drain beans and discard liquid. In a large bowl, combine remaining ingredients. Mix well. Place in a 2 1/2 qt. casserole or baking dish. Bake at 350 for 1 hour.
Yield: 10-12 servings
Delicious Corn Pudding Recipe
In 9”x 9” pan, mix:
1 can cream corn
2 eggs
1 medium onion, diced
1/3 cup sugar
1 cup milk
1 1/2 cup saltine crackers, crushed
1 tsp salt
2 Tbsp butter
4 slices bacon
Mix all ingredients, except bacon in large bowl. Pour into a loaf pan and top with strips of bacon. Bake at 350 degrees for 30 - 45 minutes, until done.
Hash brown Cheesy Casserole
1 can cream of celery or mushroom soup
1 3/4 cups milk
1/2 cup sour cream with chives
2 c. Velveeta cheese
1 medium onion, chopped
1/2 green pepper, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
24 ounces frozen hash brown potatoes, thawed
Mix soup, milk, sour cream, cheese, onion, green pepper, salt, and pepper. Add potatoes, mix well. Pour into a 9x13-inch baking dish. Bake, at 350° for 1 hour.
Serves 6.
Heavenly Sweet Potatoes
1-1/4 lb. sweet potatoes, peeled and chopped
2 cups raisins (optional)
1/4 cup dark rum
5 eggs, slightly beaten
1/2 cup sugar
1 qt. whipping cream
2 cups Half and half
2 tbsp. cane syrup or molasses
1 tbsp. cinnamon
1/2 loaf French bread, torn into pieces
Raisin Sauce:
1-1/2 cups butter
1/4 cup dark rum
3 cups powdered sugar
1 egg yolk
Steam sweet potatoes and set aside. Soak raisins in rum. Mix eggs and next 5 ingredients, add bread pieces, sweet potatoes and raisins (toss in the unabsorbed rum too!) Bake in 2 11x7x1-1/2-inch dishes at 350°F for one hour or until set. Serve with Rum Sauce and enjoy!
Rum Sauce:
Melt butter, stir in rum; add powdered sugar, wisk until smooth. Stir in egg yolk; cook 5 minutes and serve warm.
Honey Baked Vegetables
12 Small New Potatoes, halved
2 tbsp honey
3 tbsp dry white wine
2 garlic cloves, crushed
Salt and Pepper
1/2 tsp freshly chopped oregano
2 zucchini's, thickly sliced
1 small eggplant, thickly sliced
1 red sweet pepper, de-seeded and quartered lengthways
1 large onion, thickly sliced
1. Preheat the oven to 400F. Place the potatoes in a saucepan, cover with water, bring to boil and simmer 10 minutes.
2. Meanwhile, place the honey, wine, garlic, salt, pepper and and oregano in a small mixing bowl. Mix well. Drain potatoes and place in a large bowl with remaining vegetables. Add the honey mixture and toss thoroughly. Transfer to a shallow ovenproof dish and bake, uncovered, for 25 minutes or until tender, mixing 2 or 3 times during the cooking period. Serve immediately.
Lima Bean Bleu Cheese Bake Recipe
1 box frozen lima beans, cooked
1 cup crumbled bleu cheese
1/4 cup consomme or bean liquid
2 tablespoons fine dry bread crumbs
2 teaspoons melted butter
1/8 teaspoon paprika
Mix all together, reserving bread crumbs for topping. Bake in moderate oven until bubbly (350F for 20-30 minutes).
Recipe from CDKitchen
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Scrumptious Pineapple Baked Beans
2 (55 oz) cans Bush's Homestyle Baked Beans, drained
1 (20 oz) can unsweetened pineapple chunks or tidbits, drained
few drops liquid smoke
3 clove garlic, chopped
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1/2 cup packed brown sugar
5 slices bacon cooked crisp and crumbled
1/2 cup catsup
1 medium onion, diced
1 bell pepper, diced
Preheat to 350 degrees; Pour all ingredients in a large baking dish, Stir. Cook about 1 hour.
Roasted Asparagus, Sesame and Garlic
12 cloves garlic
2 tablespoons olive oil
1/4 cup white wine
1 T. soy sauce
3 cups diagonally sliced asparagus
6 sprigs fresh thyme
1 tsp dark Asian sesame oil
Preheat the oven to 350 degrees F (175 degrees C).
Arrange the asparagus in a single layer in a large baking dish. Whisk together the wine, vegetable oil, soy sauce, garlic, sesame seed, sesame oil in a small bowl. Drizzle over the asparagus and roll the spears to coat evenly.
Roast until tender, 20 to 25 minuets until the asparagus is tender, but still a little crisp., depending on the thickness of the spears. serve asparagus with juices poured on top.
Serve immediately.
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Artichoke Napoleon
By Executive Chef Bob Williamson
Ouail Lodge, Carmel Valley, California
24 Large California artichokes 24
2 Lemons, sliced
2 heads Garlic, peeled
Salt and pepper
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Flour
Clarified butter or oil
2 1/2 pounds Mushroom Duxelle (recipe follows)
5 cups Tomato Coulis (recipe follows)
Sliced chives and lemon zest garnish
24 Mushroom caps, fluted, (optional)
Prepare artichokes: Trim all the dark green parts from the artichokes leaving the base and the inner, light green leaves. Slice top of leaves to about 1/2 inch above base. Cut the stem level with the base. Cook artichokes in boiling salted water with the lemon and garlic until tender, about 20 to 25 minutes. Remove from water and cool. Remove tender yellow leaves from artichokes; set aside. Remove and discard any purple leaves or fuzz from the center of artichokes. Slice the artichoke bottoms crosswise into three even disks. Salt and pepper artichoke disks and the reserved leaves; dredge in flour. In skillet, cook artichoke disks and leaves in hot butter or oil until golden brown. Remove from skillet and drain on paper towels.
To assemble each Napoleon: Place an artichoke disk on plate; top with layer of Mushroom Duxelle. Add another artichoke disk, another layer of Mushroom Duxelle, and top with final artichoke disk. Place one stack on each plate for an appetizer or three stacks for main dish. Surround stack(s) with Tomato Coulis and garnish with browned artichoke leaves, chives, lemon zest and fluted mushroom cap, as desired.
Serves 24 Appetizers or 8 Main Dish
View More Artichoke Recipes
Impossible Spinach and Ham Quiche
1 (13.5 oz.) can spinach, drained
1 cup diced ham
1 medium onion, diced
1 1/2 cup grated Swiss cheese
1 1/2 cup milk
3/4 cup Bisquick
3 eggs
1/4 tsp. ground nutmeg
Grease 10 x 1 1/2 inch pie pan. Beat together milk, eggs and Bisquick. Pour 1/2 batter into pie pan. Layer ham, onion and swiss cheese on top. Add remaining batter; sprinkle with nutmeg. Bake at 350 degrees for 45 minutes or until done in middle. Yummm.
Yield: 6 to 8 slices
Spinach Roll-Ups
1 pkg (9 to 12 ounces) frozen spinach.
1 pkg cream cheese, softened
8 oz Medium picante sauce
1 generous dollop (4-6 ounces) sour cream.
8 large flour tortillas
Thaw spinach and sqeeze excess water out. Do not thaw in microwave as this changes the flavor of the spinach. Mix cream cheese,sour cream, and picante sauce together. Add spinach. Mix well. Place a generous dollop (about 2 tablespoons) on one side of flour tortilla. Spread mixture out to the edges of tortilla leaving the majority of the mixture on the one side. This is the side you start rolling from. Roll the tortilla up tight. The mixture will spread over the tortilla as you roll. Refrigerate.
16 servings
Three Cheese Garlic Scalloped Potatoes
1 1/2 pounds Yukon Gold potatoes, thinly sliced
2 tablespoons butter, divided
1 pint heavy cream
2 cloves garlic, thinly sliced
salt and pepper to taste
2 cups shredded Cheddar cheese
4 slices provolone cheese
1/2 cup grated Parmesan or Romano cheese
Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
Twice-baked Potato Casserole Potatoes
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb. sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
3 green onions, chopped
Cut baked potatoes into 1 inch cubes. Place half in a greased 13" x 9" x 2" baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with green onions.
Serves 6
 
 
 
 
 
 
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