Thursday, April 19, 2012
Thursday, April 12, 2012
The second is a tutorial on how to grill pizza. This past week my daughter Camille and I made pizza on the grill and it was delicious!! (And I am sure you all remember the pizza at Lisa's house!) So scroll down for the pizza ideas from Lisa and then follow the directions below for a very yummy pizza night!
2 bags European blend salad mix
1 c. craisins
1 head iceberg lettuce, torn up
1 c. grated mozzarella
1 lb. bacon, cooked and crumbled
onion, or less depending on your tastes
1 tsp salt
2 cups sugar (I only use about 1/2 c.)
1 c. red wine vinegar
4 tsp dry mustard
2 c. vegetable oil
8 oz sliced almonds
4 T sugar
In small skillet, sprinkle sugar over almonds and cook over medium heat until almonds
are coated and sugar has dissolved. Be careful not to burn. (or you can buy
them in the salad section)
For dressing, finely chop red onion in food processor. Add sugar, dry mustard, salt
and vinegar and blend until frothy. Slowly add oil. Toss chicken, lettuce,
bacon, craisins and cheese together in a large salad bowl. Add dressing and
toss to coat. (I usually make this salad with chicken, boiled or deli and
shredded). Sprinkle sugared almonds on top and serve. YUM!
Denise Bosworth's BBQ Baked Beans
32 oz Pork n Beans
1/2 c brown sugar
1/4 c honey
2 T liquid smoke
1 C favorite BBQ sauce
"add bacon bits if you like them"
heat and simmer for an hour....
Fruit Salad Recipe from Norma Wilson: (Contributed by Alicia Peterson)
2 1/2 c hot water
1 pkg tapioca pudding
1 pkg vanilla pudding
2 pkg orange jello
Bring all these to a boil
2 small cans mandarin
1 8 oz. cool whip
Sunday, April 8, 2012
Rule 1: Always keep your grill clean. This is essential for good-tasting food and general safety.
Rule 2: Always keep a close eye on what you're grilling. Food can burn quickly, so be on guard and check food frequently.
Rule 3: Cook vegetables and fruits at the outer, cooler edges of the grill since they tend to burn more quickly than meat.
Rule 4: When grilling low-fat meats and other foods that can stick, apply oil or nonstick cooking spray to the grill grate before placing it on the grill and before the grill is heated.
Rule 5: Turning food is essential to even cooking. However, turning too often slows cooking and can result in tough, dry food. Ideally, most fish and meats should be turned only once during cooking time.
Rule 6: Soak bamboo skewers in water for at least 20 minutes before building kabobs to prevent skewers from burning.
Rule 7: Spice up your food a good hour or two before it hits the grill. This marinating time allows the food to absorb the flavors.Rule 8: Don't apply sauces prior to grilling. Not only do they tend to drip onto the coals and cause flare-ups, but most also contain sugar, which will burn quickly and give the food a burnt taste. Consult the recipe to see when to begin basting; usually it's about 5 minutes before the end of grilling time
Mix together in large bowl and top with dressing:
2 boxes long grain wild rice – prepared (Uncle Ben’s or one you like)
3 chicken breasts - cooked & cut up chopped (or sliced):
4 green onions (chopped)
1 red bell pepper (sliced)
1 yellow pepper (sliced)
1/4 - 1/2 c cilantro (chopped)
1 lemon juiced
3 oz pea pods and or asparagus (blanched)
2 cloves garlic
1 T dijon mustard
1/2 t salt
1/4 t sugar
1/4 t pepper
1/3 c rice vinegar
1/3 c oil (olive)
Chill for 2-4 hours (or as long as overnight). Before serving add:
2 medium avocados (diced)
1 c pecans (toasted)
1 cup hard wheat berries (kernels)
3 cups or more water
1/8 cup olive oil
1/4 cup apple or orange juice
2 tablespoons rice vinegar
2 tablespoons agave nectar,
honey, or maple syrup
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
2 celery stalks, diced
2-3 green onions, diced
1 apple diced
1/2 cup dried cranberries
1/4 cup dried or fresh pineapple, diced
1/2 cup chopped walnuts or any nut
Place wheat berries in a pot and cover with water by a little more than an inch. Bring to a boil. Reduce heat and cover, simmering 50-60 minutes or until berries are tender. Add more water if needed. Meanwhile, in a small bowl combine oil, juice, rice vinegar, sweetener, salt and pep- per. Set aside. When berries are cooked, drain any excess water and place in a large bowl. Add half of the dressing and stir. Let it sit until wheat berries have cooled to room temperature. Stir in the remainder of the ingredients and dressing, tossing gently. Serve chilled.
Wednesday, February 22, 2012
1 lb very finely chopped walnuts (can use pecans)
1 Tbsp cinnamon
3 Tbsp sugar
1/2 to 3/4 lb butter
Blend walnuts, cinnamon and sugar in a bowl. Use one sheet of filo dough at a time and sprinkle it with nut mixture in the middle and spread (very carefully) to the edges. You only need to cover about the first 2/3 of the filo dough. Using a 1/2 inch diameter dowel, roll up each layer and crimp the sides so that it scrunches into the middle. Place in a buttered pan with the (dough) seal on the bottom. (Work quickly as the filo dries out very fast)
Pour butter with a spoon over each piece and bake at 350 degrees for 20-30 minutes. Should be golden brown. Remove from oven and pour syrup over the top and allow to soak a few minutes. Drain on baking rack over night. (Although we ate it when it was still warm and it was very delicious!)
5 cups sugar
2 1/2 cups water
few drops lemon
2-3 tsp cinnamon
Bring sugar, water and cinnamon to a boil. Add lemon juice and boil for 3-4 minutes still syrup begins to form a string. It is best to make this while the baklave is baking and set aside until ready to use.
1.5 lb. ground beef
1.0 lb ground sausage (Jimmy Dean Sage flavor works best) brown all meat till no longer pink.
1 can tomato soup
1 can stewed tomatoes
Tomato sauce (2 cans of large Hunts, or 2 bottles of Prego, Ragu,etc.)
Add frozen spinach leaves (1 bag or 1 box)
Add 1 cup sliced mushrooms
Simmer for an hour.
If making Lasagna, slice 1 zucchini and add to the layers of lasagna with ricotta cheese or cottage cheese and Mozzarela cheese, sauce and pasta noodles) You can freeze till ready to bake, defrost then bake for 45min to 1 hour at 350*.
Tuesday, February 21, 2012
You can buy the shells at AJ's or make them yourself if you have the forms. But once you have shells, here is a great filling for them. The recipe comes from Maggiano's in Scottsdale. Thank you to Carolyn Denham for being the brave one to make and bring them to the club meeting.
1 cup Ricotta Cheese
½ cup sugar or honey
1 TBS of fresh squeezed orange juice
1 Tsp of orange zest
¼ cup semi sweet chocolate chips
Mix by hand, rather than a machine, to keep the texture thicker. Also, you can eliminate the fresh squeezed orange juice and add 1 tsp of orange flavoring (or another kind if you prefer)
You may also want to melt some additional chocolate chips and dip the ends of your cannoli shells in it. Use any leftover chocolate to drizzle on the filled shells.
Olive Garden Salad Dressing
Contributed by Connie P.
½ cup mayonnaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 T. corn syrup or sugar
2 T. parmesan cheese
2 T. Romano cheese (or just use more parmesan cheese)
¼ tsp. garlic salt
½ tsp. Italian seasoning
½ tsp. parsley flakes
1 T. lemon juice
Mix all ingredients in a blender until well mixed. If this is a little tart add a little extra sugar.
Add this dressing to your Olive Garden salad which has sliced red onions, tomatoes, peperoncini, sliced olives, parmesan cheese, Croutons, and iceberg salad mix with a added romaine lettuce.