Recipe Save: Homemade Noodles

Origin:  Internet
Total Preparation Time: 10 minutes
Actual Cooking Time: 10 minutes
Number of Servings: 4

Ingredients

  • 1/2 pound egg noodles
  • 3 Tbsp butter
  • 2 Tbsp grated Parmesan cheese
  • 1 tsp dried parsley
  • Salt and pepper to taste

Preparation

  1. Heat 2 quarts of water with 1 Tbsp kosher salt in a large pot on high heat until boiling.
  2. Add the egg noodles. Cook for 5-10 minutes.
  3. Reserve 1/4 cup of the pasta cooking liquid and drain the noodles.
  4. Place the drained hot noodles in a bowl or back into the empty pot.
  5. Add the butter and Parmesan and stir until the butter has melted.
  6. Stir in a tablespoon or two of the pasta cooking water.
  7. Stir in the dried parsley.
  8. Add salt and freshly ground black pepper to taste.

Recipe Save: Corned Beef & Cabbage

Origin:  Modified from internet
Total Preparation Time: 20 minutes
Actual Cooking Time: 9 hours
Number of Servings: 4

Ingredients

  • 4 large carrots, peeled and cut into 2-3 inch long log-shaped pieces
  • 8 baby red potatoes, quartered
  • 1 onion, peeled and cut into bite-sized pieces
  • 4 cups water
  • 1 (4 pound) corned beef brisket with spice packet
  • 6 ounces beer
  • 1/2 head cabbage, coarsely chopped

Preparation

  1. Place the carrots, potatoes, and onion into the bottom of a slow cooker.
  2. pour in the water, and place the brisket on top of the vegetables.
  3. Pour the beer over the brisket.
  4. Sprinkle on the spices from the packet, cover, and set the cooker on High.
  5. Cook the brisket for about 8 hours.
  6. An hour before serving, stir in the cabbage and cook for 1 more hour.

Recipe Save: Caprese Salad

Origin:  Modified from Internet Recipe
Total Preparation Time: 20 minutes
Number of Servings: 5

Ingredients

  • 2 packages of cherry or grape tomatoes (cut in half)
  • 2 packages of fresh mozzarella pearls (8 oz. each)
  • 1 T dried basil
  • 3/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 3 Tbsp olive oil
  • 2 1/2 tsp apple cider vinegar

Preparation

  1. In a large bowl, whisk together oil, vinegar, salt, pepper, garlic powder and basil.
  2. Add tomatoes and mozzarella pearls and toss.
  3. Season with additional salt & pepper to taste.  Serve.

Recipe Save: Creamy Bacon Spinach Pesto Pasta

Origin:  Modified recipe found online
Total Preparation Time: 5 minutes
Actual Cooking Time: 20-30 minutes
Number of Servings: 6

Ingredients

  • 6 bacon strips
  • 4 garlic cloves
  • 5 ounces spinach (1 bag)
  • 5 cups milk
  • 1 teaspoons salt
  • ½ teaspoon pepper
  • 1 pound whole wheat fettuccine
  • ½ cup pesto
  • 1 cup shredded Parmesan

Preparation

  1. In a large pot or dutch oven over medium-high heat, cook the bacon until crispy.
  2. Remove bacon pieces.
  3. Toss garlic in rendered bacon grease and cook until softened.
  4. Add spinach and cook until wilted.
  5. Add milk, salt and pepper and bring to boil.
  6. Add fettuccine into boiling mixture and cover.
  7. Cook fettuccine on medium heat until milk thickens and pasta is cooked (about 7 minutes).
  8. Mix back in the bacon. Stir in the pesto and Parmesan.

Recipe Save: Clove and Spice Ham Glaze

Origin:  All Recipes
Total Preparation Time: 5 minutes
Actual Cooking Time: 5 minutes
Number of Servings: Enough for 16 servings of ham

Ingredients

  • 1/2 cup brown sugar
  • 1/2 cup honey
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger

Preparation

  1. Mix brown sugar, honey, brown mustard, cloves, and ginger together in a small sauce pan.
  2. Heat over medium heat until sugar is dissolved, 2-5 minutes.

Recipe Save: Chicken Broccoli and Rice Casserole

Origin:  Modified from gonnawantseconds.com
Total Preparation Time: 10 minutes
Actual Cooking Time: 35 minutes
Number of Servings: 4

Ingredients for filling:

  • 1 can cream of mushroom soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 t worcestershire sauce
  • 2.5 t fresh lemon juice
  • 1/2 t dried poultry seasoning
  • 1/2 t salt
  • 1/2 t pepper
  • 1-2 cups shredded chicken
  • 1.5 cups frozen broccoli pieces
  • 1.5 cups cooked rice

Ingredients for topping:

  • 1 cup shredded cheddar cheese
  • 1 sleeve of snack crackers (like Ritz)
  • 1/3 cup butter, melted

Preparation

  1. Preheat oven to 350 degrees. Spray a 2 quart or 8X8 inch baking dish with nonstick cooking spray.
  2. In a large mixing bowl, mix the first 8 filling ingredients until evenly combined. Add the chicken, broccoli and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
  3. Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together crushed crackers and butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and the topping is golden brown.

Recipe Save: Greek Salad

Origin:  Modified internet recipe
Total Preparation Time: 20 minutes
Actual Cooking Time:  No cooking required
Number of Servings: 4

Ingredients for Dressing

  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 1/2 teaspoons sweetener
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • 1 tsp dried oregano leaves
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • Freshly ground black pepper, to taste

Ingredients for Salad

  • 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped)
  • 1 pound cucumbers (approximately 2 large or 4 small), diced
  • 1 can sliced black olives
  • 1/2 cup feta cheese, crumbled

Preparation

  1. In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated.
  2. In a large bowl, combine all salad ingredients.
  3. Toss with dressing until everything is evenly coated.
  4. Cover salad and refrigerate for at least 4 hours.

Recipe Save: Eggs Benedict Casserole

Origin:  Dinah McCreedie (aka my Mom)
Total Preparation Time: 20 minutes
Actual Cooking Time: 25minutes
Number of Servings: 8

Ingredients

  • Cooking spray
  • 1 Bag of frozen shredded hash browns (browned till crispy)
  • 8 half English muffins (lightly toasted)
  • At least 8 slices of deli ham
  • At least 8 slices of Swiss cheese
  • 8 scrambled eggs
  • 2 envelopes of Knorr hollandaise sauce (prepared per instructions on package)

Preparation

  1. Preheat oven to 350 degrees
  2. Spray 9 x 13 cake type pan with Pam.
  3. Layer hash browns, ½ English muffins, ham, swiss cheese in baking/casserole dish.
  4. Pour prepared hollandaise sauce over all and bake in oven till cooked through and sauce is bubbly, about 20-25 minutes.

Recipe Save: The Best French Onion Soup

Origin: Cook’s Illustrated
Total Preparation Time: 45 minutes
Actual Cooking Time: a couple hours with downtime in between
Number of Servings: 6

Ingredients

  • Nonstick cooking spray
  • 3 T butter (cut into 3 pieces)
  • 6 large yellow onions (about 4 lbs, halved and cut pole to pole into 1/4 inch thick slices
  • Salt
  • 2 cups water (plus extra for deglazing)
  • 1/2 cup dry sherry
  • 4 cups chicken broth
  • 2 cups beef broth
  • 6 sprigs fresh thyme (tied with kitchen twine)
  • 1 bay leave
  • Ground black pepper
  • Cheese croutons (baguettes cut into 1/2 in slices)
  • 2-3 cups shredded gruyere cheese

Preparation

  1. Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
  2. Generously spray the inside of a heavy-bottomed large dutch oven with nonstick cooking spray.
  3. Place the butter in the pot and add the onions and 1 tsp salt.
  4. Bake in the oven, covered, for 1 hour.  The onions will be moist and slightly reduced in volume.
  5. Remove the pot from the oven and stir the onions, scraping the bottom and side of the pot.
  6. Return the pot to the oven with the lid slight ajar and continue to cook until the onions are very soft and golden brown, about 1.5-1.75 hours, stirring the onions and scraping bottom and sides of pot after 1 hour.
  7. Carefully remove pot from oven and place over medium-high heat.
  8. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly.
  9. Continue to cook, stirring frequently, until the bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary.  Scrape any fond that collects on spoon back into onions.
  10. Stir in 1/4 cup water, scraping the pot bottom to lossen crust and cook until water evaporates and pot bottom as formed another dark crust (6-8 minutes).
  11. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown.
  12. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
  13. Stir in broths, 2 cups of water, thyme, bay leaf, and .5 tsp salt, scraping up any final bits of browned crust on bottom and sides of pot.
  14. Increase heat to high and bring to simmer.
  15. Reduce the heat to low, cover, and simmer for 30 minutes.
  16. Remove and discard herbs, then season with salt and pepper.

For the croutons:

  1. While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400 degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes.
  2. Set aside.

To Serve:

  1. Adjust oven rack 6 inches from broiler element and heat broiler.
  2. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup.
  3. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere.
  4. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes.
  5. Let cool 5 minutes before serving.

Cooks Notes:  For the best flavor, make the soup a day or two in advance.  Alternatively, the onions can be prepared through step 1, cooled in the pot and refrigerated for up to 3 days.

Recipe Save: Baked Sriracha Chicken

Origin:  Modified internet recipe
Total Preparation Time: 10 minutes + 30 minutes to marinate
Actual Cooking Time: 10-20 minutes
Number of Servings: 4

Ingredients

  • 3 tablespoons honey
  • 2 tablespoon soy sauce
  • 2 teaspoon Sriracha chili sauce
  • 2 teaspoon rice vinegar or apple cider vinegar
  • Pinch of salt
  • 4-8 chicken thighs, deboned
  • 5 cloves garlic, minced
  • 2 tablespoon oil
  • White sesame seeds

Preparation

  1. Whisk the honey, soy sauce, sriracha sauce, vinegar and salt together together to make the marinade. Mix well.
  2. Add the garlic and Marinade to the chicken, stir to combine well, marinade for 30 minutes.
  3. Heat up a skillet (cast-iron preferred) on medium heat. Add the oil. Transfer the chicken to the skillet and cook on both sides, until they turn golden brown and cooked.
  4. Add the remaining Marinade to the skillet, as soon as it thickens, turn off the heat, top with some sesame seeds (if using) and serve the chicken immediately.

Note:
You may use chicken breast, chicken drumsticks or wings for this recipe. You may also bake or grill this recipe. If baking, bake it at 400F for 20 minutes are until the chicken is slightly charred.

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