From the Recipe Cove website
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
Serves 8.
www.recipecove.com
Tuesday, September 30, 2008
Monday, September 29, 2008
Ale-Sauced Pork Ribs and Vegetables
I guess the cold, rainy weather is getting to me. This recipe from the Recipe Cove website sounds like just the thing to take off the chill.
2 1/2 - 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic bear
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
radishes(optional)
fresh rosemary sprigs (optional)
shredded lemon peel (optional)
Instructions:
1. Place pork in a large self-sealing plastic bag set in a shallow dish.
2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
3. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
4. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
5. Transfer pork ribs to bed of carrots and potatoes.
6. Pour ale mixture over all.
7. Cover and cook on low heat 8-9 hours or on high heat 4-4 1/2 hours.
8. Remove pork and vegetables from cooker. Cover and keep warm.
9. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
10. Measure 2 cups of cooking juices, adding water to make 2 cups, if necesary.
11. Stir together wate rand cornstarch in medium saucepan.
12. Add 2 cups strained juices.
13. Cook and stir until thickened and bubbly. Cook adn stir 2 minutes more.
14. Serve sauce with meat, vegetables, and radishes.
15. Garnish with fresh rosemary and lemon peel.
www.recipecove.com
2 1/2 - 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic bear
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
radishes(optional)
fresh rosemary sprigs (optional)
shredded lemon peel (optional)
Instructions:
1. Place pork in a large self-sealing plastic bag set in a shallow dish.
2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
3. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
4. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
5. Transfer pork ribs to bed of carrots and potatoes.
6. Pour ale mixture over all.
7. Cover and cook on low heat 8-9 hours or on high heat 4-4 1/2 hours.
8. Remove pork and vegetables from cooker. Cover and keep warm.
9. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
10. Measure 2 cups of cooking juices, adding water to make 2 cups, if necesary.
11. Stir together wate rand cornstarch in medium saucepan.
12. Add 2 cups strained juices.
13. Cook and stir until thickened and bubbly. Cook adn stir 2 minutes more.
14. Serve sauce with meat, vegetables, and radishes.
15. Garnish with fresh rosemary and lemon peel.
www.recipecove.com
Peanut-Sauced Shrimp and Rice Noodles
If you like Thai food, here is a quick and simple recipe from the Recipe Cove website.
7 oz. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce
Instructions:
1. Place noodles in a large bowl. Bring 4 cups water to a boil; pour boiling water over noodles. let stand for 10 minutes.
2. Meanwhile, in large skillet over medium-high heat, heat oil. Add shrimp, asparagusa nd sweet peppers.
3. Cook and stir for 3-5 ninutes, until shrimp are opaque.
4. Add peanut sauce, heat through.
5. Drain noodles.
6. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests.
7. Top noodle nests with shrimp, asparagus and sweet pepper mixture.
Serves 4.
www.recipecove.com
7 oz. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce
Instructions:
1. Place noodles in a large bowl. Bring 4 cups water to a boil; pour boiling water over noodles. let stand for 10 minutes.
2. Meanwhile, in large skillet over medium-high heat, heat oil. Add shrimp, asparagusa nd sweet peppers.
3. Cook and stir for 3-5 ninutes, until shrimp are opaque.
4. Add peanut sauce, heat through.
5. Drain noodles.
6. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests.
7. Top noodle nests with shrimp, asparagus and sweet pepper mixture.
Serves 4.
www.recipecove.com
Vegetable Casserole
Another great recipe for those cold nights that are coming. From the Recipe Cove website.
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
www.recipecove.com
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
www.recipecove.com
Chicken Spinach Lasagna Casserole
From the Recipe Cove website
1 (10 oz) pkg. frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. soy sauce
1 (10 oz) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.
3. Put a layer of noodles in the bottom of a greased 9x13x2 inch lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with the remaining spinach mixture.
6. Sprinkle Parmesan cheese, then pecans on top.
7. Bake for 1 hour
Serves 12.
www.recipecove.com
1 (10 oz) pkg. frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. soy sauce
1 (10 oz) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.
3. Put a layer of noodles in the bottom of a greased 9x13x2 inch lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with the remaining spinach mixture.
6. Sprinkle Parmesan cheese, then pecans on top.
7. Bake for 1 hour
Serves 12.
www.recipecove.com
All American Chocolate Cake
Here is a great made from scratch chocolate cake from the Recipe Cove website.
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Instructions:
Preheat oven to 350F.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.
Cool in pans 5 minutes before turning out onto wire rack.
www.recipecove.com
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Instructions:
Preheat oven to 350F.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.
Cool in pans 5 minutes before turning out onto wire rack.
www.recipecove.com
Fried Mozzarella with Roasted Pepper Sauce
Another great appetizer recipe from Recipe Cove.
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
Teriyaki Chicken Wings
Here is a great chicken wing recipe from the Recipe Cove website. These are a great treat when watching the football game.
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
Beef Bourginion
Here is a great crockpot recipe from Recipe Cove for those cold days coming up.
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Instructions:
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge.
In large pan, cook bacon until soft.
Add garlic and onion sauteeing until soft.
Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid.
Place beef in slow cooker.
Sprinkle flour over the beef stirring until well coated.
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on LOW 8-9 hrs.
www.recipecove.com
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Instructions:
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge.
In large pan, cook bacon until soft.
Add garlic and onion sauteeing until soft.
Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid.
Place beef in slow cooker.
Sprinkle flour over the beef stirring until well coated.
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on LOW 8-9 hrs.
www.recipecove.com
Autumn Cheesecake
Another great cheesecake recipe from the Recipe Cove website.
1 cup graham cracker crumbs
1/2 tsp cinnamon
16 oz cream cheese, softened
2 large eggs
4 c thinly sliced peeled apples
1/2 tsp cinnamon
3 tbl sugar
1/4 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
www.recipecove.com
1 cup graham cracker crumbs
1/2 tsp cinnamon
16 oz cream cheese, softened
2 large eggs
4 c thinly sliced peeled apples
1/2 tsp cinnamon
3 tbl sugar
1/4 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
www.recipecove.com
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