Oh, how this recipe has changed so many times. From the simple, yet soupy recipe that my grandmother and mother taught me, to a much cheesier, slightly tangy, and heartwarming version that I've "perfected" today. Enjoy!
Ingredients:
3 cups dry egg noodles
6-8 cups water
salt
2 tablespoons milk
5 slices pasturized american cheese
2 T cheddar cheese (shredded)
3 T unsalted butter
2 T provolone cheese (shredded)
1 T Chevre`goat cheese (if you don't have this on hand, 2 T sour cream works as well)
2-3 dashes tabasco sauce
Fresh cracked black pepper
1 T grated parmesan cheese
Directions:
Boil the water and a dash of salt in a medium saucepan, add egg noodles and cook until just under al dente`. Strain out water from pasta and put pasta back in pot, add the remaining ingredients and stir until combined over lowest heat setting. Top with parmesan, or bread crumbs.
Sunday, November 20, 2011
Grandma's Hot Rolls
A "Ding" traditional recipe that we use for Thanksgiving, Christmas, Easter, and whatever other holidays we get together for.
Ingredients:
1 1/2 T active dry yeast
1/4 cup warm water
1/4 t sugar
3 C warm milk
1/4 cup butter
1/2 cup honey
1 t salt
3 eggs (beaten)
approximately 5 lbs of flour
Directions:
Activate yeast in the warm water and sugar according to package. Heat milk and butter in a saucepan on low heat.Take off heat and add honey, salt and eggs together until well combined. Add flour 2-3 cups at a time until dough is formed and is easy to handle. Knead dough for about 5-10 minutes. Let rise in a greased bowl in a warm area for about 2 hours or until dough has doubled in size. Punch dough down and form into balls and place in a well greased muffin tin, let rise for another hour until it has doubled in size again. Bake in a 400 degree oven for 8-10 minutes, or until golden brown.
Ingredients:
1 1/2 T active dry yeast
1/4 cup warm water
1/4 t sugar
3 C warm milk
1/4 cup butter
1/2 cup honey
1 t salt
3 eggs (beaten)
approximately 5 lbs of flour
Directions:
Activate yeast in the warm water and sugar according to package. Heat milk and butter in a saucepan on low heat.Take off heat and add honey, salt and eggs together until well combined. Add flour 2-3 cups at a time until dough is formed and is easy to handle. Knead dough for about 5-10 minutes. Let rise in a greased bowl in a warm area for about 2 hours or until dough has doubled in size. Punch dough down and form into balls and place in a well greased muffin tin, let rise for another hour until it has doubled in size again. Bake in a 400 degree oven for 8-10 minutes, or until golden brown.
Wednesday, August 31, 2011
Greek Quinoa Salad (Gluten Free Recipe!)
A recipe that my mother had me try on my latest trip to California. Tastes great, and is gluten free!
2 Cups cooked and cooled Quinoa
1/2 cup kalamata olives cut in half
1 small jar marinated artichoke hearts (reserve the juice!)
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/2 cup crumbled feta cheese
2 tsp fresh dill
1 T fresh cilantro
salt
pepper
Combine all ingredients and toss with reserved juice from the artichoke hearts. Store in fridge for up to one week.
Tip: tastes better when let set overnight!
2 Cups cooked and cooled Quinoa
1/2 cup kalamata olives cut in half
1 small jar marinated artichoke hearts (reserve the juice!)
1/2 cup diced tomatoes
1/2 cup diced cucumbers
1/2 cup crumbled feta cheese
2 tsp fresh dill
1 T fresh cilantro
salt
pepper
Combine all ingredients and toss with reserved juice from the artichoke hearts. Store in fridge for up to one week.
Tip: tastes better when let set overnight!
Friday, June 10, 2011
"California" Style Chicken Salad
This chicken salad is dubbed as "California" style, because like most California cooking and baking, it has many fruits and nuts burried inside. Sorry, no avocadoes in this one!
Ingredients
1 Whole 4-5 Lb Roasted Chicken
1 Cup Mayonaise
3 Tablespoons Dijon Mustard
1 Whole Fuji Apple
1/2 Red Onion
1/4 Cup Green Onions
1/4 Cup Fresh Parsley
2/3 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1/4 Cup Seedless Grapes
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Alfalfa Sprouts
Directions
Cut chicken into cubes and place in a large bowl. Dice the apple, red onion, and green onions and add to the chicken. Halve the grapes and add to the mixture. Add cranberries, pecans, parsley, salt, and pepper. Gently fold the ingredients together until combined. Add the mayonaise and mustard and gently fold in. refrigerate for at least one hour before serving. Serve on a buttery croissant and top with alfalfa sprouts. Enjoy.
Ingredients
1 Whole 4-5 Lb Roasted Chicken
1 Cup Mayonaise
3 Tablespoons Dijon Mustard
1 Whole Fuji Apple
1/2 Red Onion
1/4 Cup Green Onions
1/4 Cup Fresh Parsley
2/3 Cup Dried Cranberries
1/2 Cup Chopped Pecans
1/4 Cup Seedless Grapes
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
Alfalfa Sprouts
Directions
Cut chicken into cubes and place in a large bowl. Dice the apple, red onion, and green onions and add to the chicken. Halve the grapes and add to the mixture. Add cranberries, pecans, parsley, salt, and pepper. Gently fold the ingredients together until combined. Add the mayonaise and mustard and gently fold in. refrigerate for at least one hour before serving. Serve on a buttery croissant and top with alfalfa sprouts. Enjoy.
Pork Chili
An out-of-this world, one-pot chili that is perfect for pot-lucks or BBQ's.
Ingredients
1 Lb. Italian Seasoned Ground Pork
2 Cans Black Beans (undrained)
2 Cans Petite Diced Tomatoes (undrained)
1 Can Tomato Paste
1 Tablespoon Chili Powder
2 Teaspoons Garlic Powder
1 Can Whole Kernel Corn (drained)
1 Jalepeno Pepper (diced)
1/2 Teaspoon Hot Sauce
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Teaspoon Worchestire Sauce
Directions
In large pot over medium/high heat, brown pork and drain fat. Discard the fat. Add the rest of the ingredients and turn heat down to lowest setting. Let cook for at least one hour and no longer than 6 hours. Add more or less salt, pepper, and hot sauce to taste. Enjoy.
Ingredients
1 Lb. Italian Seasoned Ground Pork
2 Cans Black Beans (undrained)
2 Cans Petite Diced Tomatoes (undrained)
1 Can Tomato Paste
1 Tablespoon Chili Powder
2 Teaspoons Garlic Powder
1 Can Whole Kernel Corn (drained)
1 Jalepeno Pepper (diced)
1/2 Teaspoon Hot Sauce
1 Teaspoon Salt
1 Teaspoon Pepper
1/2 Teaspoon Worchestire Sauce
Directions
In large pot over medium/high heat, brown pork and drain fat. Discard the fat. Add the rest of the ingredients and turn heat down to lowest setting. Let cook for at least one hour and no longer than 6 hours. Add more or less salt, pepper, and hot sauce to taste. Enjoy.
Thursday, June 9, 2011
Famous BBQ Beef Cups
For all of those who have tried my BBQ Beef cups and wanted the recipe, well here it is!
Ingredients
1 Lb. Lean Ground Beef
Garlic Salt
Pepper
1 Container Ready-Made Biscuit Dough
1 Bottle Honey BBQ Sauce (about 2 cups)
Approximately 1 Cup Sharp Cheddar Cheese, Grated
1 Can Kidney or Pinto Beans (Drained)
Directions
Preheat oven to 375 degrees.
In a large skillet over medium/high heat, brown beef and add garlic salt and pepper to taste. When cooked thoroughly, remove from heat and add BBQ sauce and beans to the beef mixture. Set aside.
Grease a regular sized muffin tin and flatten biscuit dough with hand until the dough is larger than the circumference of the muffin tin and makes a deep cup for the filling to go into. Spoon large spoonfuls of the beef and bean mixture into the biscuit cups. Top with the cheddar cheese and bake for 20-25 minutes or until biscuit dough is golden brown .
Ingredients
1 Lb. Lean Ground Beef
Garlic Salt
Pepper
1 Container Ready-Made Biscuit Dough
1 Bottle Honey BBQ Sauce (about 2 cups)
Approximately 1 Cup Sharp Cheddar Cheese, Grated
1 Can Kidney or Pinto Beans (Drained)
Directions
Preheat oven to 375 degrees.
In a large skillet over medium/high heat, brown beef and add garlic salt and pepper to taste. When cooked thoroughly, remove from heat and add BBQ sauce and beans to the beef mixture. Set aside.
Grease a regular sized muffin tin and flatten biscuit dough with hand until the dough is larger than the circumference of the muffin tin and makes a deep cup for the filling to go into. Spoon large spoonfuls of the beef and bean mixture into the biscuit cups. Top with the cheddar cheese and bake for 20-25 minutes or until biscuit dough is golden brown .
Pretzel Crusted Chicken with Beer Infused Cheddar Sauce
One of my husband's favorite dishes that has evolved over time from a recipe inspired by Rachel Ray.
Pretzel Chicken
2 Cups Pretzels
2 Whole Eggs
2 Chicken Breasts
1/2 Cup Olive Oil
Salt
Pepper
Cheese Sauce
1 Cup Shredded Sharp Cheddar Cheese
1 Tablespoon Butter
1 Tablespoon All-Purpose Flour
1/2 Cup Beer
2 Tablespoons Heavy Cream
1 Tablespoon Dijon Mustard
Salt
Pepper
Directions
In a blender or food processor, crush pretzels until they are a breadcrumb consistency. Place pretzel crumbs onto a plate and spread out evenly. Beat eggs, a pinch of salt, and pepper, into a small bowl. Heat olive oil in a 10 In. sautee` pan over medium heat. Dredge a chicken breast in the pretzel crumbs, dip in egg mixture, then coat in another coating of pretzels. Carefully place each breast into the hot oil. Do not overcrowd the pan. Cook 3-4 minutes on each side, or until evenly browned on both sides and chicken is no longer soft to the touch.
For the cheese sauce, heat the butter in the pan over medium heat until just melted. Mix flour in and cook until rue is a golden brown, but not burnt and starts to smell. Slowly add the beer and allow to come to a rapid simmer. Lower heat to the lowest setting and add the cheese, cream, and mustard. Salt and pepper to taste. Serve over chicken, and enjoy.
Pretzel Chicken
2 Cups Pretzels
2 Whole Eggs
2 Chicken Breasts
1/2 Cup Olive Oil
Salt
Pepper
Cheese Sauce
1 Cup Shredded Sharp Cheddar Cheese
1 Tablespoon Butter
1 Tablespoon All-Purpose Flour
1/2 Cup Beer
2 Tablespoons Heavy Cream
1 Tablespoon Dijon Mustard
Salt
Pepper
Directions
In a blender or food processor, crush pretzels until they are a breadcrumb consistency. Place pretzel crumbs onto a plate and spread out evenly. Beat eggs, a pinch of salt, and pepper, into a small bowl. Heat olive oil in a 10 In. sautee` pan over medium heat. Dredge a chicken breast in the pretzel crumbs, dip in egg mixture, then coat in another coating of pretzels. Carefully place each breast into the hot oil. Do not overcrowd the pan. Cook 3-4 minutes on each side, or until evenly browned on both sides and chicken is no longer soft to the touch.
For the cheese sauce, heat the butter in the pan over medium heat until just melted. Mix flour in and cook until rue is a golden brown, but not burnt and starts to smell. Slowly add the beer and allow to come to a rapid simmer. Lower heat to the lowest setting and add the cheese, cream, and mustard. Salt and pepper to taste. Serve over chicken, and enjoy.
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