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Gail Hurt's Favorite Tried & True Recipes
Below are just a few of my favorite TNT recipes. If you try one of the recipes below and would like to tell me what you think (or if you have a TNT recipe you'd like to share with me), you can reach me by email, gskrems (@) artsci.wustl.edu.
BTW, at the very bottom of this page you'll find some links to recipe sites that I've found helpful, if not inspiring!
Creamy Ham & Vegetable Stew Gail's Notes: This was quick, easy and the perfect comfort food! Next time I think I'll add a bit more carrot, just because they are so tasty in this recipe.
Slow-Cooker Chicken Chili
Shrimp Scampi Pasta Salad
Gail's Notes: This is a wonderful way to serve shrimp to your guests without breaking your bank account. I made a few changes from the original recipe (as I always do). Instead of fresh parsley, I used Penzeys Parisien Bonnes Herbs (*this awesome herb mix contains chives, dill weed, French basil, French tarragon, chervil and white pepper), which lent a very exotic yet not overwhelming taste to this pasta salad. I will definitely be making this again!
Creamy Pork Marsala with Fettuccine
Gail's Favorite Hamburger Pie (an oldie but a goodie!) 1/2 cup sliced baby portabella mushrooms, sauteed in olive oil
1 garlic clove, minced
1 TBS dry sherry
Gail's notes: I've been making this recipe for years. I
recently discovered that adding in dry sherry takes it to an even tastier
level! And most of the time I use Idahoan brand instant potatoes.
Perfect comfort food (trust me!).
Cream of Vegetable Soup (Basic Recipe)
Swiss Tuna Bake Recipe
Chicken with Mushroom Sauce
Gail's Notes: This was very good. I used baby portabella
mushrooms (of course!) and EVOL instead of canola oil (again, of course!),
but other than that, I followed the recipe without any other changes.
I used a Chardonnay for the white wine. When I make this again, I
think I'll try Marsala. I do recommend trying this recipe. It's
a bit of work, but nothing difficult and the results are worth it!
Hash brown Quiche
3 cups, shredded frozen hash brown potatoes, thawed and drained Gail's Notes: This was really, really good--definitely falls under the category of "comfort food"! I did a few things different (nothing new there!) by using a combination of cheddar and Bellavitano cheeses, and I also added about 1/4 to 1/2 cup baby portabella mushrooms (sliced and sauteed in olive oil first). I highly recommend trying this! You won't be sorry!
THE BEST Chocolate Cake
Gail's note: I made this cake for Paul for his birthday and he
really liked it and so did our buddy, Joel. I didn't care much for the
icing (it was just too heavy and tasted too sweet). I probably won't
make it again or if I do, only the cake part as the cake itself was
wonderful! Oh, and I used a combination of Nestle tiny semi-chocolate
morsels and Ghirardelli dark chocolate chips, both in the cake and mixed in
with the icing.
My Mom's Potato Salad
Sweet Paprika
Gail's note: This is as close to a written version of my mom's potato salad as I've been able to put together. It's quite simple and may not sound fancy, but it is extremely good! Anytime I'm invited to a party or picnic, this is what people ask me to bring. Mom was right about one thing for sure: Sometimes keeping things simple is the best! (*Always use fresh potatoes.)
Spring Sweet Pea Pasta Salad
Gail’s Comments: This is pretty good, but I think I'll leave out
the lemon zest if I make it again (a little lemony for my taste).
Also, this tastes best if you eat it the same night it's made (the noodles
absorb almost all of the dressing if it sits too long in the fridge).
Cook's Country Shepherd's Pie (AKA, Gail's Favorite Shepherd's Pie!)
Gail’s Comments: This is by far the best Shepherd's Pie recipe I've
tried. Complete comfort food at it's best!
Bacon-Wrapped Pork Tenderloin
Gail’s Comments (4/6/2011): This was the best tenderloin recipe I've made so far! Absolutely delicious and so simple to fix. I used Penzey's 4S Special Seasoned Sea Salt instead of steak seasoning and I added a little of Penzey's granulated garlic as well. Plus I baked it in my NuWave oven and it came out perfect (an added plus!): I place the wrapped tenderloin in a foil-lined baking pan on top of the 2" cooking rack, and baked it at full power on one side for about 12 minutes, flipped the tenderloin (gently), then baked it another 15 minutes at full power. No need to broil as the NuWave browned the bacon perfectly! I served this with roasted potatoes, carrots, and onions (also seasoned with 4S and EVOO)
Pea-Prosciutto Sauce
Beef
Stroganoff Casserole Gail’s Comments: This is really easy to throw together and quite tasty. I used dry sherry instead of white wine and it was terrific! I also think this would be good with meatballs--gonna have to give that a try, too! :-)
Onion-Dijon
Pork Chops
Carmela's Chicken Rigatoni (Romano's Macaroni Grill)
Gail’s Comments: My daughter made this without the mushrooms and it was just incredible! I can't wait to make it for Paul and I (and soon!). Of course I'll include the mushrooms when I make it! :-) Update: Whatever you do, do not prepare the sauce until you have everything ready (noodles cooked, chicken, carmelized onions, sauteed mushrooms, etc.). If the sauce cooks too long, it loses it's flavor (and adding more Marsala wine doesn't help).
Ham Fettuccine Bake
Stuffed
Pepper Soup Recipe
Gail's
Comments: This is similar is not the same recipe given to me by a
co-worker. It's really good and super easy!! Just be careful you
don't overcook it to the point where the peppers turn to mush (trust me,
that is not a good thing!). This makes a LOT of soup--could probably
cut this in half with no problem and still feed 4 to 6 people.
Easy New England Clam Chowder Gail's Notes: I recently made this for Paul and I. I have to admit it's not as good as I recall, but then again, it's been years since I made this quick, easy soup. Tastes too much like canned soup (duh?). :-)
Chicken
Breasts with Mushroom Cream Sauce
NOTE: I
added about 1/4 tsp of dried tarragon to the sauce along with the wine
Gail's Comments: This was quite good but be careful not to overcook the chicken! I used white wine instead of vermouth. I do think I'll use a dry sherry next time--the white wine was fine, but I prefer the flavor of dry sherry. Will definitely make this again!
Grilled Chicken with Apricot-Balsamic Glaze
by Maryellen
Driscoll
Cook, covered, until the skin is golden brown, about 10 minutes. Stay near the grill, especially during the first 10 minutes, to manage any flare-ups, by moving pieces out of the way. If the chicken is browning too quickly, turn the heat down slightly or close the vents partially. Flip the chicken and cook until an instant-read thermometer reads 165°F in the thickest part of each piece, 5 to 10 minutes more. The thighs, legs, and thinner breast pieces are apt to cook a little faster than the thicker breast pieces. Transfer each piece to a platter when done and tent with foil.
Gail's Notes: This glaze is very, very tasty--tart, sweet, the scent alone is just plain yummy! I think I might have to try this with pork tenderloin the next time. I highly recommend this!
Gail's Parma Rosa
This was really
good! I served it along with cheesy-ranch-mashed potatoes (someday
I'll have to write up a recipe for that) and baked beans! However, I
do think the next time I make this, I'll use white vinegar instead of cider.
Definitely worth making again and is a quick and easy recipe, to boot!
Creamy Shrimp Rolls Anna Williams Serves 4 Hands-on Time: 10m Total Time: 10m
Ingredients 1/4 cup mayonnaise 1 tablespoon fresh lemon juice ½ teaspoon kosher salt ¼ teaspoon pepper 1 1/2 pounds cooked medium shrimp, cut in half crosswise along the vein 2 stalks celery, chopped 1/4 cup sliced chives (optional) 4 hot dog buns 1 small head butter lettuce, torn into pieces 1 5-ounce bag potato chips
Directions In a medium bowl, whisk the mayonnaise, lemon juice, salt, and pepper. Fold in the shrimp, celery, and chives, if desired. Line the buns with the lettuce and fill with the shrimp mixture. Serve with the potato chips. - - - - - - - - - - - - - - - - - - NOTES: This was wonderful and so quick and easy! Perfect summer sandwich! Might have to try it with a little crabmeat thrown in next time, just for fun! Yummy!!!!
Smothered Chicken Breasts 4 Servings Prep/Total Time: 30 min.
Ingredients 4 boneless skinless chicken breast halves (6 ounces each) 1/4 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 1 tablespoon canola oil 8 bacon strips 1 medium onion, sliced 1/4 cup packed brown sugar 1/2 cup shredded Colby-Monterey Jack cheese
Directions Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a meat thermometer reads 170°; remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings. - - - - - - - - - - - - - - - - - - NOTES: This is very, very good! Even my daughter and son-in-law enjoyed it! Will definitely make this again!
Beef Stroganoff
1 pound boneless sirloin steak, trimmed Cooking spray 3 cups sliced cremini mushrooms (about 8 ounces) 1/2 cup chopped onion 1 tablespoon butter 2 tablespoons all-purpose flour 1 cup fat-free, less-sodium beef broth 1/4 cup dry sherry 1/2 teaspoon salt 1/8 teaspoon freshly ground black pepper 3/4 cup reduced-fat sour cream 4 cups hot cooked egg noodles (8 ounces uncooked) 3 tablespoons minced fresh flat-leaf parsley Fresh parsley sprigs (optional)
Cut beef diagonally across the grain into 1/4-inch-wide strips; cut the strips into 2-inch pieces.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef to pan; sauté 2 minutes or until lightly browned. Remove beef from pan; place in a medium bowl, and keep warm. Add cremini mushrooms and onion to pan; sauté 4 minutes. Add cremini mushroom mixture to beef. Melt butter in pan over medium heat. Add flour. Cook 1 minute, stirring with a whisk. Gradually add broth, stirring constantly. Cook 1 minute or until thickened and bubbly, stirring constantly. Add beef mixture, sherry, salt, and pepper to pan; bring to a boil. Reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream. Combine noodles and minced parsley. Serve beef mixture over noodles. Garnish with parsley sprigs, if desired.
Yield: 6 servings (serving size: about 2/3 cup beef mixture and 2/3 cup noodles) - - - - - - - - - - - - - - - - - - NOTES: This is really good! Of course, I made a few changes (I always do!). I used regular sour cream and beef broth. I also cooked the sirloin in about 2 tbs of butter instead of using cooking spray. Man, this was really, really tasty!
Gail's Favorite Meatloaf
Prep Time: 20 Minutes Cook Time: 1 Hour Servings: 8
Ingredients: 1/2 cup packed brown sugar 1/2 cup ketchup 1 1/2 pounds lean ground beef 1/2 cup milk (or half and half) 2 eggs 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 1 or 2 medium carrots, shredded 1 small stalk celery, finely chopped 1 clove garlic, minced 1 small onion, chopped 1/4 teaspoon ground ginger 3/4 cup finely crushed saltine cracker crumbs
Directions: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup. Bake in preheated oven for 1 hour or until juices are clear. - - - - - - - - - - - - - - - - - - NOTES: This was very good and a nice change of pace from my usual onion soup meatloaf. I decided to add the carrot and celery to this recipe--which helped kick it up a notch and I used half and half instead of regular milk! Next time I think I'll also add a few slices of Swiss cheese to the center of the meatloaf. PS: Always keep in mind to not "overhandle" the ground beef while combining with other ingredients--when beef is overhandled, the texture is almost unedible!!
Avocado Shrimp Salsa Maria Simmons - Rio Rancho, New Mexico 24 ServingsPrep/Total Time: 25 min. Ingredients
1 pound cooked small shrimp, peeled, deveined and chopped 2 medium tomatoes, seeded and chopped 2 medium ripe avocados, peeled and chopped 1 cup minced fresh cilantro 1 medium sweet red pepper, chopped 3/4 cup thinly sliced green onions 1/2 cup chopped seeded peeled cucumber 3 tablespoons lime juice 1 jalapeno pepper, seeded and chopped 1 teaspoon salt 1/4 teaspoon pepper Tortilla chips
Directions
In a large bowl, combine the first 11 ingredients. Serve immediately with tortilla chips. Yield: 6 cups. - - - - - - - - - - - - - - - - - - NOTES: This is extremely good. I think next time I will try this with grilled chicken instead of shrimp. It was good with the shrimp, but I think it'd be spectacular with grilled chicken! -Gail
Avocado Green Goddess Dressing Yields: 6 servings "This creamy variation on Green Goddess dressing replaces pungent parsley with buttery avocado, but includes the usual spices and anchovies."
1 large avocado (or 2 small), peeled and pitted 1 cup mayonnaise 5 anchovy filets, rinsed and chopped 2 tablespoons chopped green onion 1 tablespoon fresh lemon juice 1 clove garlic, chopped salt and pepper to taste
In a blender (or food processor), combine the avocado, mayonnaise, anchovies, green onion, lemon juice, garlic, and salt and pepper. Process until smooth, then chill for 24 hours before serving. - - - - - - - - - - - - - - - - - - NOTES: Instead of 1 cup mayo, I used 2/3 cup mayo and 1/3 cup sour cream. This is so good—everyone in my family loved it! - Gail
Simple Shrimp Salad Servings: 6 Ingredients:
1 pound large peeled and deveined cooked shrimp 1 cup chopped celery 1 large carrot, shredded 1/2 cup chopped onion 2 hard-cooked eggs, chopped 3/4 cup mayonnaise salt and pepper to taste
Directions:
In a large bowl, gently toss the shrimp, celery, carrot, onion, eggs, and mayonnaise. Season with salt and pepper. Chill until ready to serve. - - - - - - - - - - - - - - - - - - NOTES: You can also add a sprinkle of Old Bay Seasoning – kinda kicks it up a notch! This is so good and yet so incredibly simple! Yumm!
Beefy Hash Brown Bake Submitted by: Rochelle Boucher Rated: 4 out of 5 by 8 members Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Yields: 4 servings "A topping of french-fried onions provides a little crunch to this meaty main dish from Rochelle Boucher of Brooklyn, Wisconsin. 'Since this casserole is practically a meal in itself, I simply accompany it with a fruit salad and dessert,' she relates."
INGREDIENTS: 4 cups frozen shredded hash brown potatoes 3 tablespoons vegetable oil 1/8 teaspoon pepper 1 pound ground beef 1 cup water 1 (.75 ounce) packet dry brown gravy mix 1/2 teaspoon garlic salt (note: I prefer fresh garlic so I used 1 garlic clove minced and 1/2 tsp salt) 2 cups frozen mixed vegetables 1 (2.8 ounce) can French-fried onions, divided 1 cup shredded Cheddar cheese, divided
DIRECTIONS: In a bowl, combine the potatoes, oil and pepper. Press into a greased 8-in. square baking dish. Bake, uncovered, at 350 degrees F for 15-20 minutes or until potatoes are thawed and set.
Meanwhile, in a saucepan over medium heat, cook the beef until no longer pink; drain. Stir in water, gravy mix and garlic salt. Bring to a boil; cook and stir for 2 minutes. Add vegetables; cook and stir for 5 minutes. Stir in half of the onions and cheese.
Pour over potatoes. Bake for 5-10 minutes. Sprinkle with remaining onions and cheese; bake 5 minutes longer or until cheese is melted.
Gail’s Favorite Apple Crisp Recipe By : Gail Kremser Serving Size : 1 Preparation Time :0:00 Categories : Desserts Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup sugar 1 1/2 teaspoons cinnamon 1 stick butter -- softened 1/2 cup brown sugar -- packed 1 cup flour apples 1) Using a 9x13" glass pan, butter sides and bottom. Set aside. 2) Fill large bowl (2 qts) with peeled apples which have been cut and pared. 3) Mix 1/2 c sugar and cinnamon together and put mixture with apples. Mix to coat all apple slices. Put apples in buttered pan. 4) Mix butter, 1/2 c brown sugar and flour together with hands. Do not over-mix. Sprinkle this mixture over top of apples. 5) Bake at 350 degrees for 40 to 50 min.
Apple Muffins Recipe By : Gail Kremser Serving Size : 12 Preparation Time :0:00 Categories : Breads Breakfast Comfort Food Desserts
8 Tbsp Butter 1 Cup Sugar 2 Ea Eggs 2 Cups Flour Pinch Salt 1/2 Tsp Baking Soda 2 Tsp Baking Powder 1 1/2 Tsp Milk 1 Tsp Vanilla 1 Cup Apples, Peeled -- Finely Chopped 1/2 Cup Pecans -- Coarsely Chopped Preheat oven to 425. In a mixing bowl, cream butter and slowly add sugar. Beat until fluffy. Add eggs, one at a time, beating well after each addition. In a small bowl, sift together flour, salt, baking soda, and baking powder. Then on low speed, add to butter mixture the milk, vanilla, and dry ingredients. Stir in apples and nuts. Fill greased 2 1/2 inch muffin tins two-third's full. Sprinkle tops with additional sugar. Bake for 25 minutes. Turn out of muffin tin and let cool. - - - - - - - - - - - - - - - - - - NOTES : These are great! Moist with a great apple flavor.
Apricot Chicken Recipe By : Melanie Ganson Serving Size : 1 Preparation Time :0:00 Categories : Casseroles Poultry Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 chicken breast flour salt and pepper 1 onion 1 pkg french onion soup mix 1 can apricot nectar 2 tbs Russian salad dressing
Coat chicken in flour, salt and pepper to taste and place in a casserole. Chop onion and cover the chicken with it. Pour the packet of french onion soup mix over that. Mix the apricot nectar with the Russian dressing and pour over the chicken. Bake at 350F for 1 1/2 hours. - - - - - - - - - - - - - - - - - - NOTES : The chicken comes out so tender you can cut it with a fork.
Charlie's Tuna Crunch Sunwich Recipe By : Alfalfa's Restaurant in Clayton, MO Serving Size : 1 Preparation Time :0:00 Categories : American Luncheon Sandwiches Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 Slices Avocado 3 Slices Whole Wheat Bread 3 Tbsp Alfalfa Sprouts 8 Slices Cucumber -- Paper Thin 4 Slices Tomato -- Paper Thin 1 Can Tuna In Oil -- Albacore 1/2 Rib Celery -- Chopped 2 Tbsp Sweet Pickle Relish Mayonnaise Salt And Pepper -- To Taste
Combine tuna, celery, pickle relish with enough mayonnaise to moisten. Add salt to taste. For sandwich: Place avocado slices on one slice of bread, top with half the sprouts, half the tomatoes, and half the cucumbers; top with generous scoop of tuna mixture. Top with second slice of bread, then repeat layers. Top with third slice of bread, cut sandwich in half and serve. - - - - - - - - - - - - - - - - - - NOTES : I used to order this at Alfalfa's when I worked in Clayton (many, many years ago!)--it's really quite good!
Cheese Garlic Bread Recipe By : Schnucks Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Breads Cheese Italian Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 Lb Butter -- Softened 2 Large Garlic Clove -- Minced 1/4 Tsp Worcestershire Sauce 1 Lb Vienna Bread Loaf 1/2 Lb Provel And/Or Mozzarella Cheese
Preheat oven to 350. Mix butter with garlic and Worcestershire; set aside. Have bread horizontally. Slice each half of bread crosswise into service size pieces, cutting only 3/4 of the way to the bottom (do not cut into individual pieces). Place each half on a baking sheet covered with foil, crust side down. Spread all cut surfaces with the garlic-butter mixture. Distribute cheese evenly over top of each half piece of bread. Bake for about 20 minutes or until cheese melts and turns lightly brown (do not over bake or bread will dry out). - - - - - - - - - - - - - - - - - - NOTES : This is the best cheese garlic bread I've ever tasted--it is really cheesy with loads of garlic flavor (not for the faint-hearted). Use the freshest garlic you can get--it does make a difference!
Chevy's Salsa Recipe By : Top Secret Recipes Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Mexican Sauces Tried And True Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 Or 6 Ripe Tomatoes 1 Med Onion 4 Jalapeno 1/3 Cup Cilantro -- Chopped 1 Tsp Salt 2 Tsp Pepper Take the stem out of the tomatoes, and off the peppers. Take a skillet or frying pan (cast iron works best) and heat on full flame until very hot using no oil so the surface is dry. Throw in tomatoes, peppers, and onion and stir occasionally until the tomatoes are charred on at least three sides. They will actually be burned. At this point you may refrigerate your veggies until you are ready to make the salsa and this is really better cold. When you are ready to make the salsa, pour all items into food processor or blender and process until you have a chunky salsa. You may want to adjust the amount of peppers according to the season of the year. (summer peppers are hotter than winter peppers). You may also substitute a different pepper. The Cilantro is the key!!! I grow it in my own garden so I always have fresh. You may want to adjust the salt and pepper to taste, but don't leave it out! - - - - - - - - - - - - - - - - - - NOTES : I tried this and it is really, really good. While I agree that the cilantro is important, I think the real "key" to this is the roasting of the vegetables, along with the cilantro.
Chewy Chocolate and Cinnamon Cookies Recipe By : Gail Kremser Serving Size : 40 Preparation Time :0:00 Categories : Cookies Low-Cal, Low-Fat Tried & True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter/oil replacement 2/3 cup packed brown sugar 3 tablespoons granulated sugar 1/4 cup granulated sugar 1/4 cup egg substitute 1 tsp baking soda 1/4 cup light corn syrup 1 tsp vanilla 1 1/2 cups flour 1/3 cup cocoa powder 1/4 tsp cinnamon -- (up to 1/2 tsp) Preheat oven to 350 degrees. Coat cookie sheet with nonstick cooking spray. Combine butter replacement with brown sugar and 3 tablespoons sugar. Beat until blended. Add egg substitute, baking soda, corn syrup, and vanilla. Beat well. Stir together flour and cocoa. Beat into margarine mixture. If batter becomes stiff, use wooden spoon to stir in remaining flour. Cover. Refrigerate a short time, if necessary, until batter is firm enough to shape. Shape dough into 1 inch balls. Roll balls in combined 1/4 cup sugar and cinnamon. Place 2 inches apart on prepared cookie sheet. Bake in preheated oven 9 to 10 minutes until cookies are set and tops are cracked. Cool slightly. Remove from cookie sheet to wire rack, cool completely. - - - - - - - - - - - - - - - - - - NOTES : Original recipe (originally in ST Post Dispatch(?)) called for 6 tablespoons of margarine, softened and 1 egg. It also said it makes 40 cookies (it did), 64 calories and 2 g fat each. I imagine it's much less than that with the changes that we made, substituting margarine with the butter/oil replacement (ours was a fruit base from Sunsweet), and the egg with egg substitute.
Grilled Portobello Stacks Yield: 8 servings.
8 large (5 inches in diameter) Portobello mushrooms 1 tablespoon canola oil Salt Ground black pepper 1 (28-ounce) can vegetarian baked beans 1 tomato, diced 1/2 cup sour cream 1 jalapeno pepper, diced 8 basil leaves
Preheat grill. Brush any dirt off of mushrooms. Brush portobello mushrooms with oil; season to taste with salt and pepper. Cook on a hot grill for 3 minutes on each side. Mix baked beans and tomatoes. Spoon evenly on each mushroom; grill for an additional 5 minutes or until warmed throughout. Top with a dollop of sour cream. Garnish with jalapeno and basil leaves. PER SERVING (with 1 tablespoon sour cream per mushroom): 171 calories; 5g fat (26 percent calories from fat); 2g saturated fat; 6mg cholesterol; 7g protein; 26g carbohydrate; 8g sugar; 6g fiber; 408mg sodium; 76.5mg calcium; 772mg potassium.
Note: This is really tasty, low in fat and calories. Makes a nice change of pace for dinner!
Chicken Noodle Casserole Recipe By : Gail Kremser Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Comfort Food Main Dishes Pasta Tried And True
12 oz Egg Noodles 1/4 Cup Butter 1/4 Cup Flour 1 Cup Chicken Broth 1 Cup Milk 1/4 Tsp Pepper 4 Ea Chicken Breasts -- Boned And Skinned 1 Tsp Salt 3 Tbsp Oil Preheat oven to 350. Cook noodles according to directions; set aside. Chop chicken into bite-size pieces; sauté in oil 8 to 10 minutes; set aside. Melt butter in saucepan and blend in flour; slowly stir in broth and milk, adding salt and pepper . Stir constantly until sauce thickens. Add chicken and cooked noodles to sauce. Spoon into a buttered 2 qt casserole dish and bake covered 30 minutes. - - - - - - - - - - - - - - - - - - NOTES : This is really good. Falls into the category of "comfort food". (2 tbs of garlic can be cooked with the sauce for a slight variation.)
Cook's Illustrated Stove-Top Rice Pudding Recipe By : Cooks Illustrated Magazine Serving Size : 12 Preparation Time :0:00 Categories : Desserts Rice Tried And True Comfort Food
1/4 Tsp Salt 1 Cup Rice -- Med Or Long Grain 2 1/2 Cups Whole Milk 2 1/2 Cups Half And Half 2/3 Cup Sugar 1 1/4 Tsp Vanilla Bring 2 cups water to a boil in a large heavy bottomed pan (at least 3 qt capacity). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost absorbed, 15 to 20 minutes. Add milk, half n half and sugar. Increase heat to medium-high and bring to a simmer, then reduce heat to maintain simmer. Cook, uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat even lower and continue to cook, stirring every couple of minutes to prevent sticking and scorching, about 15 minutes. Remove from heat and stir in vanilla. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.) - - - - - - - - - - - - - - - - - - NOTES : This is so wonderful!!! Perfect comfort food. It truly is the best rice pudding I've ever tasted.
Cream Of Mushroom Soup Recipe By : Gail Kremser Serving Size : 4 Preparation Time :0:00 Categories : Soups & Stews Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Qt Half And Half 1 Egg Yolk 2 Tbsp Butter 2 Tbsp Flour 1/2 Lb Mushrooms -- Sliced Thin 2 Tbsp Celery 2 Tbsp Sherry Salt & Pepper -- To Taste Cook vegetables in butter until tender. Add sherry. Combine flour with 1/2 cup of cream and pour into vegetables while skillet is still warm. Slowly pour in remaining cream; stir until soup thickens, about 10 minutes or so. Slightly beat egg yolk, add to mixture -- do not allow to boil -- heat through. Add salt and pepper to taste. - - - - - - - - - - - - - - - - - - NOTES : This is tried and true and really, really good!
Creamy Italian Dressing Recipe By : Good Seasons Italian Dressing Mix packet Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Env Good Seasons Italian Dressing Mix Tsp Vinegar 1/3 Cup Water 1 1/4 Cups Mayonnaise Combine mix, vinegar and water in bowl; mix sell. Add mayonnaise and mix with wire whisk until smooth. Cover; store in refrigerator. Makes 1-1/2 cups. - - - - - - - - - - - - - - - - - - NOTES : This is far better than the bottled creamy Italian dressing you buy in the store.
Gail's Favorite Honey Mustard Dressing Recipe By : Kathy Pettet Serving Size : 1 Preparation Time :0:00 Categories : Salad Dressings Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons cider vinegar 3 tablespoons honey 6 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 tablespoon finely minced onion 1 1/2 tablespoons chopped fresh parsley pinch salt 3/4 cup vegetable oil Heat vinegar and honey, cool. whisk in remaining ingredients. May be keep in refrigerator for up to 3 days.
Garden Burritos Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Mexican Tried And True Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 can (16 oz.) black beans -- rinsed and drained 1 can (16 oz.) whole kernel corn -- drained 1 can (14 1/2 oz.) chili-style stewed tomatoes -- drained 1 cup (4 oz.) shredded low-fat Cheddar cheese 8 burrito-style flour tortillas 1/4 cup onion -- finely chopped 1/4 cup sweet red pepper -- finely chopped (optional) 1-2 tbs(to taste) jalapeno pepper -- finely chopped (optional) Heat oven to 400. Mix beans, corn, tomatoes and cheese. Spoon on flour tortillas and sprinkle with onion and peppers. Fold tortillas on three sides or as an enchilada. Bake in a shallow 3-quart baking dish for 8 minutes to heat tortillas and melt cheese until edges are lightly browned. Serve with lettuce, sour cream and salsa on the side. (Note: This is really good.)
Hershey's Cocoa Syrup Recipe By : Hershey's Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Beverages Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 3/4 cup Hersheys® cocoa dash salt 1 cup hot water 2 tsp vanilla extract 1. In medium saucepan, stir together sugar, cocoa and salt. Gradually add water, stirring to keep mixture smooth. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 3 minutes. Remove from heat; stir in vanilla. 2. Pour into heatproof container. Cool to room temperature. Cover; refrigerate. Use as topping for ice cream and desserts or for chocolate-flavored drinks. About 2 cups syrup. HOT COCOA: Add 1 to 2 tablespoons COCOA SYRUP to mug of hot milk; stir until blended. COCOA SYRUP DRINK: Add 1 to 2 tablespoons COCOA SYRUP to tall glass of cold milk; stir until blended. - - - - - - - - - - - - - - - - - - NOTES : This is the BEST syrup. My grandma used to make this for me as a child. (For some reason, when I make this it still doesn't taste nearly as good as it did when she did!)
72 Market St. Meatloaf NOTES : Gail's Note: This is a LOT of work, but well worth it! Yumm!
Billie's Onion Soup Chicken Recipe By : Billie DuBuque (Gail's Mom) Serving Size : 4 Preparation Time :0:00 Categories : Comfort Food Poultry Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 2 lb chicken -- cut into pieces 1 pkg Lipton Onion Soup mix 1 stick margarine or butter -- cut into pieces 8 ounces scroodle noodles (aka rotini) 1 tablespoon parlsey, minced Preheat oven to 350. Prepare noodles per directions on package; drain and set aside. In shallow roasting pan (9x13), place chicken pieces. Sprinkle onion soup mix evenly over chicken pieces. Dot with margarine pieces. Bake in oven 45 minutes or until chicken is done. Remove chicken from pan onto a warm plate and keep warm. Meanwhile, toss noodles with the chickeny-onion soup-sauce that is left in pan until noodles are well-coated. Place noodles on a serving dish, arrange chicken on top. Sprinkle with parsley and serve. - - - - - - - - - - - - - - - - - - NOTES : My mom used to make this for us on a cold winter evening--it was one of our favorites. It's one of those kind of dishes that are definitely NOT good for you, and you wouldn't want to eat this often because it is strongly flavored and you could get tired of it pretty quick!
Parillo's Vodka Rigatoni Recipe By : Parillo's (modified slightly by Gail Kremser) Serving Size : 4 Preparation Time :0:00 Categories : Italian Pasta Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb rigatoni pasta 8 oz pepper vodka -- (see below) 3 tbsp olive oil 1 cup heavy cream 1/2 cup parmesan cheese 1 cup marinara sauce Cook rigatoni until al dente, then drain. Return the pasta to the same large pot in which it was cooked, place over medium heat and continually stir for two minutes or until very dry and hot. Add the vodka, after shaking the bottle sufficiently so that some pepper flakes are included. Cook and stir one minute, then carefully place a lighted match to the pasta. A flame will develop. After the flame subsides, add the olive oil and cream. Cook and stir until cream gets hot. Add the Parmesan cheese and marinara sauce. Continue to cook just until the cheese melts. Serve hot. PEPPER VODKA: Add six teaspoons red pepper flakes to one quart of vodka. Let the mixture sit at least two weeks before making the dish. Leftover vodka keeps indefinitely. (Note: I didn't bother steeping the vodka very long--it sat maybe 10 minutes or so with the crushed pepper flakes while my pasta cooked. I don't know if it would've made a difference letting it sit for two weeks or not-- it still had plenty of firey flavor and was truly wonderful and different.) - - - - - - - - - - - - - - - - - - NOTES : This is so good! Even my fussy teenager liked it. Can't say it's good for you (has cream!), but it has a unique flavor. I got this off the internet months ago and swore one day I would try it. It so happened that I had exactly one cup of homemade marinara sauce and some cream and well, it just seemed like the time to give it a whirl! The only thing I think I would change next time would be to add roasted red peppers and mushrooms (perhaps in the marinara sauce) and freshly minced garlic when adding the cream.
Pasta Con Broccoli, Talayna's Style (my version) Recipe By : Gail Kremser Serving Size : 4 Preparation Time :0:00 Categories : Casseroles Italian Pasta Vegetables Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 oz rigatoni (ribbed mostaccoli) pasta 1 cup fresh mushrooms -- thick sliced 2 cloves garlic (large) -- minced 4 tbsp butter 1 cup half and half 3 cups broccoli flowerets -- steamed until tender 2 oz tomato sauce -- up to 4 oz 1/2 cup parmesan cheese -- Reggiano, if avail 1 cup provel (ropes) 1/2 tsp salt 1/4 tsp black pepper Set oven to 375. Cook and drain pasta as directed on package, set aside. Sauté mushrooms and garlic in butter until soft. Lower heat, add cream, tomato sauce, cheeses, salt, and pepper. Stir until cheeses have melted and blended into cream (do not boil!), add cooked pasta and broccoli. Serve with a nice Caesar salad and rustic Italian bread! - - - - - - - - - - - - - - - - - - NOTES : Note: Add more or less garlic, according to your taste, but be sure you use the freshest ingredients, especially the garlic as that is the key to making this dish extra good! This is my version of the Pasta Con Broccoli served at Talayna's restaurant in St. Louis. This is as close as I've been able to get to their recipe--the trick is to get the proportion of cheese and tomato just right. From my experience, this dish does not freeze well (the pasta absorbs too much sauce and becomes mushy).
Scotch Shortbread Cookies Recipe By : Joy of Cooking Serving Size : 32 Preparation Time :0:00 Categories : Comfort Food Cookies Desserts Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Butter 2 Cups All-Purpose Flour -- sifted 1/2 Cup confectioner's sugar -- sifted 1/4 Tsp Salt Preheat oven to 325. Blend the dry ingredients into the butter. Pat the stiff dough into an ungreased 9 x 9 inch pan and press edges down. Pierce with a fork through the dough every half-inch. Bake 25 to 30 minutes. Cut into squares while warm. Makes about 24 squares. Don't use margarine--it won't be nearly as good! - - - - - - - - - - - - - - - - - - NOTES : Gail's Note: I used a heavy duty mixer to mix this dough and it worked just fine (be careful not to over-mix). These are really, really good and taste terrific with a nice cup of tea or coffee. These are my favorite cookies!
Ranch Taco Chicken Salad (a Low-fat version) Recipe By : Gail Kremser Serving Size : 2 Preparation Time :0:00 Categories : Low-Cal, Low-Fat Salads Tried & True Amount Measure Ingredient-Preparation Method -------- ------------ -------------------------------- 1 whole chicken breast-cut into strips 1 teaspoon chili powder 6 ounces salad greens 3 tablespoons salsa 3 tablespoons Low-fat ranch salad dressing 1/2 cup low-fat cheddar cheese-shredded 1/4 Whole non-fat tortilla chips-WOW brand, crushed Cooking spray Coat chicken with chili powder and cook in pan sprayed with cooking spray until chicken is cooked through (about ten minutes). Toss chicken with greens, salsa, dressing and cheese in large bowl. Top with crushed tortilla chips before serving, if desired.
- - - - - - - - - - - - - - - - - - NOTES : This recipe was originally from Kraft. I modified it by changing it to 2 servings, removed the oil (for cooking the chicken), used low-fat dressing and cheese, and substituted WOW brand tortilla chips (which have are fat-free, more or less). This was really great! Kelly liked it too! And even though it was made with low-fat ingredients, it was satisfying! :)
Shake 'em Up Chick N Taters Recipe By : Tyson Chicken Serving Size : 4 Preparation Time :0:00 Categories : Potatoes Poultry Tried & True Amount Measure Ingredient-Preparation Method -------- ------------ -------------------------------- 4 boned and skinned chicken breast halves 2 medium potatoes-cut into 8 wedges ea 1/4 cup margarine 1/2 cup flour 1/4 teaspoon salt 1/4 teaspoon paprika dash black pepper Preheat oven to 400 F. Rinse chicken with cold water and pat dry with paper towels. Place margarine in 15 x 10 inch baking pan. Place pan in over for 1 to 3 minutes just until margarine is melted. Set aside. In large plastic food storage bag, combine flour, salt, paprika, and pepper, mix well. Shake potatoes and chicken in flour mixture (be sure to remove excess flour). Place in baking pan. Turn to coat with margarine. Bake at 400 for 30 to 40 minutes or until chicken in done and potatoes are tender, turning once. Serve with cooked green beans and/or carrots. Refrigerate leftovers. - - - - - - - - - - - - - - - - - - NOTES : I made this for Kelly and I on a night that Dan had to work (3/2/99). It was quick, easy, and tasted just terrific! Kelly said she really liked it a lot.
BullsEye BBQ Sauce
St. Louis Salad Recipe By : Schnucks Serving Size : 1 Preparation Time :0:00 Categories : Salads Tried And True Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups Broccoli Flowerets 2 1/2 Cups Cauliflower Flowerets 1 Small Sweet Red Onion -- Peeled And Sliced 1 Cup Mayonnaise 1/2 Cup Parmesan Cheese -- Reggiano, If Avail 1/4 Cup Granulated Sugar 8 Slices Bacon, Cooked/Cooled -- Crumbled Salt And Pepper -- To Taste Make ahead at least 3 hours ahead or better yet, the day before serving. Put broccoli, cauliflower and red onion in a large salad bowl. Combine mayonnaise, cheese, bacon and sugar in another bowl; stir well. Pour mixture over vegetables and toss until all ingredients are well combined. - - - - - - - - - - - - - - - - - - NOTES : Gail's Note: Every time I bring this to a party, it gets rave reviews. This is wonderful--it is the same recipe served at Schnucks in their deli dept.
Summer Time Sandwich Recipe By : Gail Kremser Serving Size : 1 Preparation Time :0:00 Categories : Tried And True Sandwiches Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Slices Whole Wheat Bread Cream Cheese Cucumber -- Sliced, Skin Removed 2 Slices Swiss Cheese Alfalfa Sprouts 4 Slices Bacon, Fried Crisp 4 Slices Avocado Spread cream cheese on one slice of whole wheat bread. Then arrange in the following order: cucumber slices, Swiss cheese, alfalfa sprouts, bacon, avocado. Top with remaining slice of bread. - - - - - - - - - - - - - - - - - - NOTES : This goes perfect with a simple salad or light soup!
Wolfgang Puck's Shrimp With Mustard Recipe By : Wolfgang Puck Serving Size : 1 Preparation Time :0:00 Categories : Restaurant Recipe Seafood Tried And True Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6-8 medium shrimp per person Salt and freshly ground pepper to taste 4 tablespoons mild-flavored oil, such as safflower 2 medium shallots minced 1 bunch fresh tarragon 1/2 cup dry sherry 1/2 cup heavy cream 1/2 pound unsalted butter, cut into small pieces 2 tablespoons Dijon mustard 1 tablespoon minced chives
Season shrimp with salt and pepper. Using 2 large sauté pans, heat the oil until it begins to smoke. Over high heat, sauté shrimp for 6-7 minutes. Transfer to warm plate and keep warm. To each pan add 1 minced shallot and 1 tablespoon minced tarragon. Sauté for 2 to 3 minutes. Deglaze each pan with sherry then combine the sauce in one pan. Add cream and reduce the sauce until it coats the back of a spoon. Whisk in butter, one piece at a time. Whisk in mustard at the last minute. Do not let sauce boil, or it will become grainy. Correct seasoning to taste. Arrange shrimp decoratively on serving plates, nap with sauce, and sprinkle with chives. Note: this is the most requested appetizer at Ma Maison In L.A. The shrimp will be crisp and succulent when sautéed over very high heat. Enjoy! - - - - - - - - - - - - - - - - - - NOTES: This is an outstanding dish--the sauce (which is just incredible) will probably go very well with grilled chicken, too!!
Crab Rangoon
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Ben and Jerry's Chocolate Ice Cream (Jerry's) Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces unsweetened baking chocolate 1/3 cup unsweetened cocoa powder 1 1/2 cups milk 2 large eggs 1 cup sugar 1 cup heavy cream 1 teaspoon vanilla
The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex texture. Jerry refers to this as "mouth feel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissolve it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rich fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! - - - - - - - - - - - - - - - - - - NOTES: This is really rich and wonderful! I've made this with chocolate chips and it was excellent. If you like chocolate ice cream, you'll love this!
Recipes I plan to try in the near future.
And last (but not least!): Below are links to websites that I visit often (in no particular order):
Daisy Brand (BTW, Daisy makes the best sour cream and cottage cheese--absolutely yummy!) |
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Revised 12/08/2011 03:34:13 PM |