Submitted by: Adrienne
1 potato for each person, rinsed
1 c. frozen broccoli, small pieces
1 c. bacon, chopped (or bacon bits)
1 c. cheddar cheese, grated
Milk (about 1/2 to 3/4 c. depending on preference)
2 TB Butter and flour for rue
Cut slits in potatoes, wrap in tin foil and put on a baking sheet. Bake at 500 degrees for about 45 minutes or until done. While they're cooking, make your sauce. Start with a medium saucepan on medium heat. Melt 2 TB of butter and add 2 TB of flour. After about 20-30 seconds, add some milk and whisk rapidly to dissolve the rue. Add the cheese and continue to stir; the sauce should become very thick. Add the broccoli and bacon. Turn off heat when done.
When the potatoes are done, take them out keeping the oven on. Cut lengthwise slits and push the ends together to open it. Fill them generously with the sauce, put back on the baking sheet and bake another 5-10 minutes. Take out and let them sit a few minutes before serving. Great alternative to the normal baked potato and a good way to get some veggies in there, too!
Wednesday, September 3, 2008
Rachael Ray's Green Eggs & Ham with Potato Pancakes
Submitted by: Adrienne
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
Green Eggs and Ham:
Deli Ham
Eggs
1 c. grated cheddar cheese
Bacon, chopped (or bacon bits)
Butter and flour for a rue
Milk
Grease a muffin tin. Line with a couple pieces of ham to make little "cups." It's best to have a little sauce of some kind to put in it. I made a cheddar bacon sauce that worked great (Rachael Ray does a creamed spinach sauce). Just make a rue with 2 TB flour and 2 TB butter over medium heat, add some milk and stir, add the cheese, stir until thickened, and add bacon. Pour sauce in the ham cups until just half full. CAREFULLY crack open an egg in each cup, leaving the yolk intact. Bake at 375 until the eggs set, about 15 minutes. Allow a couple minutes to cool before serving.
Potato Pancakes:
2 c. frozen hash browns (shredded) or shredded potato
2 c. shredded root veggies (any you like: carrots, zucchini, parsnips, etc.)
2 TB flour
1 beaten egg
Salt and Pepper to taste
Olive oil
Tip: make sure the shredder has bigger holes; the tiny holes make it a pile of watery mush. Mix all in a bowl. Heat up a thick layer of olive oil on med-high heat. Once oil is hot, scoop a mound of "batter" and let it cook for about 4 min on each side. (You can probably do 2-3 at a time, depending on the size of the skillet). Use a spatchula to transfer them to a plate lined with paper towels to soak any extra oil. That's it! They don't necessarily need to be very hot to serve; they're great at room temp, too.
Rachael Ray's Deli-Stuffed Eggwiches
Submitted by: Adrienne
2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam
For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!
2 pieces of bread per person
1 egg per person
Any kind of deli meat
Any kind of cheese
2 TBS dijon mustard
2 TBS peach or apricot jam
For the spread, mix the mustard and jam together (use as much as you like, just make both equal amounts). Spread mixture onto pieces of bread. Make sandwiches with the meat and cheese. In a sqaure pan, beat eggs well. Dip each side of sandwiches into egg and fry in a skillet on medium heat until egg is cooked on both sides. And that's it! Just eat it like you would a normal sandwich!
Banana Oatmeal Cookies
Submitted by: Adrienne
1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips
Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.
Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).
1 c. butter
1 c. sugar
2 eggs
1 tsp vanilla
2 c. flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground cloves
3 med bananas, mashed
2 c. quick oats
1 c. choc chips
Cream butter and sugar well. Beat in eggs and vanilla. Combine flour, b. soda, cinnamon and cloves; add to creamed mixture and mix well. Stir in bananas, oats and choc chips. Drop by rounded spoonfuls onto greased baking sheets. Bake at 375 for 8-10 minutes. Immediately move to wire racks to cool.
Tip: These make GREAT bars, too. Just put the dough into a greased 9 x 13 pan and bake for more like 20-25 minutes (I did it once but wasn't really timing it...just when it's a little golden on top and a toothpick comes out clean).
Ice Cream Sandwich Cake
Submitted by: Adrienne
Ice cream sandwiches (10 if using a 8x8 cake pan, about 20 if using a 9x13)
1 tub cool whip
1 candy bar of your choice, crushed
Put 2 layers of ice cream sandwiches in the cake pan. Top with cool whip and crushed candy bar. Put in freezer until serving. It's that easy!! You can put any favorite ice cream topping on the top (oreos, caramel, strawberries, etc). This will definitely impress everyone at the party!!
Ice cream sandwiches (10 if using a 8x8 cake pan, about 20 if using a 9x13)
1 tub cool whip
1 candy bar of your choice, crushed
Put 2 layers of ice cream sandwiches in the cake pan. Top with cool whip and crushed candy bar. Put in freezer until serving. It's that easy!! You can put any favorite ice cream topping on the top (oreos, caramel, strawberries, etc). This will definitely impress everyone at the party!!
Inside-Out Stuffed Salmon
Submitted by: Adrienne
2 salmon fillets
2 cloves garlic, minced
1/4 c. scallions, chopped
2 Tbsp cream cheese (I use a little more)
Baby spinach
Salt and Pepper
Olive oil
Make about 5 long slits in the fillets (I do short, vertical ones along the fillet). Fill it with the garlic and scallions. Spread cream cheese on top, cover the top with spinach, add salt and peper and drizzle olive oil. Bake at 400 degrees for 15-20 minutes, or until the fish flakes off easily with a fork.
Goosa (Lebanese Stuffed Zucchini)
Submitted by: Adrienne
Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste
Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper
Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.
If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.
Zucchini (the number you need depends on the size; for larger ones that are 2-3 inches thick, use about 4-5; for smaller ones, use 6-8.)
1 can (the large kind) of stewed tomatoes
2 cloves garlic, minced
1 Tbsp mint, crushed (fresh or dried)
lemon juice to taste
Stuffing:
3/4 c. rice, uncooked and rinsed in cold water
1 1/2 lbs. ground meat (beef, lamb or turkey works great)
lemon juice to taste (about 1 TBSP)
salt and pepper
Cut zucchini in half, then gently cut off the root/tip, leaving it closed up so you can stuff through the other end. Scrape out the insides, leaving a thin shell...be careful not to cut through. Combine stuffing ingredients in a bowl and mix with clean hands. Loosely stuff the zucchini and lay in a large pot. Add can of tomatoes, garlic, mint, salt and pepper, and about 1 TBSP again of lemon juice. If the liquid doesn't cover at least half of the zucchini, add some water (I like to have beef boullion already dissolved in it for more flavor). Put any leftover Cover and cook on low flame for 35-45 minutes or until the zucchini is very tender and rice/meat is cooked.
If scraping out the zucchini isn't very doable with the tools you have, just slice it and add everything in the pot like a stew...it would all taste the same.
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