DELISH RECIPES
originally featured in other posts on this blog, now conveniently located in one spot! Happy Cooking!
originally featured in other posts on this blog, now conveniently located in one spot! Happy Cooking!
Stuffed Cabbage Rolls (Galumpkis)
From Tyler Florence's Food 911 on the Food Network
Yield: about 1 dozen
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
1 1/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F.
Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
My Notes: In the TV show, he uses a larger, leafy green cabbage that I think is called Savoy. Much easier to roll because they're so much bigger. Also, I think the 1 1/4 cup of EVOO might be a typo on the Food Network's website; I use however much oil I think I need, which is always much less.
From Tyler Florence's Food 911 on the Food Network
Yield: about 1 dozen
Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper
Cabbage Rolls:
1 1/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each
To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.
Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.
Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.
Preheat the oven to 350 degrees F.
Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.
My Notes: In the TV show, he uses a larger, leafy green cabbage that I think is called Savoy. Much easier to roll because they're so much bigger. Also, I think the 1 1/4 cup of EVOO might be a typo on the Food Network's website; I use however much oil I think I need, which is always much less.
Knox Blox Finger Jello
from Cooks.com
3 pkg. Knox gelatin
4 sm. (3 oz.) boxes Jello (any flavor)
4 c. boiling water
Put Jello and Knox gelatin into a bowl. Add water and stir until
dissolved. Pour into 9x13 inch pan. Cool in refrigerator. When firm, cut into squares.
from Cooks.com
3 pkg. Knox gelatin
4 sm. (3 oz.) boxes Jello (any flavor)
4 c. boiling water
Put Jello and Knox gelatin into a bowl. Add water and stir until
dissolved. Pour into 9x13 inch pan. Cool in refrigerator. When firm, cut into squares.
Tyler Florence's Mamma's Mac and Cheese
from the Food Network's Food 911
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Yield: 6 to 8 servings
My notes: I like to use garlic salt in place of regular salt. I also add a squirt of yellow mustard for "color." For a twist, I sometimes substitute half of the cheddar with another good melting cheese.
from the Food Network's Food 911
1 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups milk
Salt and pepper, to taste
2 cups plus 1/2 cup shredded sharp Cheddar
Cook the macaroni in boiling water for about 10 minutes until tender but still firm. Drain well and set aside.
In a deep skillet, melt the butter over medium heat. Add the flour to make a roux and cook, stirring, to remove any lumps. Pour in the milk and cook until the mixture is thick and smooth. Season with salt and pepper. Stir in 2 cups Cheddar and continue to cook until melted. Add the cooked macaroni and stir. Transfer the mixture to a 2-quart casserole dish. Bake in a preheated 350-degree F oven for 20 minutes. Remove the casserole from oven, top with remaining 1/2-cup cheese. Bake for an additional 5 minutes until hot and bubbly.
Yield: 6 to 8 servings
My notes: I like to use garlic salt in place of regular salt. I also add a squirt of yellow mustard for "color." For a twist, I sometimes substitute half of the cheddar with another good melting cheese.
Thalia's drawing of her favorite food
Sugar Crinkles
1 cup shortening (ie. Crisco)
1 1/2 cups sugar
2 large eggs
1 tsp lemon extract (I used orange, it was all I had citrus-wise)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
1 cup shortening (ie. Crisco)
1 1/2 cups sugar
2 large eggs
1 tsp lemon extract (I used orange, it was all I had citrus-wise)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup sugar
- Beat shortening and 1 1/2 cups sugar at medium speed w/ electric mixer until fluffy. Add eggs and flavorings, beating until blended.
- Combine flour, baking powder and salt; gradually add to shortening mixture, beating well. Cover and chill dough. (This is where I stuck the recipe in the freezer for a quick chill.)
- Shape dough into 1-inch balls, roll in 1/4 cup sugar. (I did not roll in sugar as I wanted the kids to decorate them, but have since done this step as well.) Place on ungreased baking sheets.
- Bake at 350 degrees for 8-9 min. or until barely golden. Cool 2 min. on baking sheets; remove to wire racks to cool completely. Makes about 5 1/2 dozen.
Easy Chinese Chicken Pasta Salad
Leftover boneless, skinless chicken breast or thigh meat, shredded or sliced (1 - 2 cups or whatever you have)
1 green onion, finely chopped
1 green onion, finely chopped
1/2 head iceberg or romaine lettuce, shredded
2 ribs of celery, sliced
1/2 cup shredded carrots
1/3 cup cucumber, peeled and chopped
Leftover cooked pasta (regular or whole wheat, any shape, about 2 cups or whatever you have; I have used penne, rotini and thin spaghetti)
Chow Mein Noodles (ie. La Choy)
2 ribs of celery, sliced
1/2 cup shredded carrots
1/3 cup cucumber, peeled and chopped
Leftover cooked pasta (regular or whole wheat, any shape, about 2 cups or whatever you have; I have used penne, rotini and thin spaghetti)
Chow Mein Noodles (ie. La Choy)
Dressing:
4 tsp hoisin sauce
2 tbsp oyster sauce
1/2 tsp soy sauce
3 tbsp sesame oil
1 tbsp vegetable oil (I used olive oil)
1/8 tsp pepper
4 tsp hoisin sauce
2 tbsp oyster sauce
1/2 tsp soy sauce
3 tbsp sesame oil
1 tbsp vegetable oil (I used olive oil)
1/8 tsp pepper
- In a bowl, combine all the dressing ingredients and mix well.
- Toss chicken, pasta and all vegetables together with the dressing. Add a few handfuls of chow mein noodles on top. Best if served immediately. (**If you are serving the salad much later, you can leave out the lettuce and chow mein noodles and add them right before serving to keep them crisp**).
Makes about 6 servings, can be stretched by adding more pasta and lettuce. Since I buy most of my produce at Costco, this meal is really economical. For example, 6 heads of romaine for $3! Enough celery for a month for about the same price. About $1.50 worth of carrots, green onion and cucumber combined. And I always have these particular Asian ingredients on hand anyway, so I didn't have to go out of my way for them and they seem to last forever in my fridge. Definitely a yummy cheap meal!
*Variations: You can add/omit vegetables based on what's in your fridge. For example, I think it would look/taste really great with some red bell pepper strips or mandarin oranges. You can omit the pasta if you don't like/have any. You can substitute roasted cashews or friend wonton strips instead of chow mein noodles.
Recipe adapted from a much more involved one in Every Grain of Rice by Ellen Blonder & Annabel Low
Recipe adapted from a much more involved one in Every Grain of Rice by Ellen Blonder & Annabel Low
Thin Mints Pizza Supreme
From Every Day with Rachael Ray, April 2007 (but I got the recipe originally from my friend Casey's friend Kathryn who is a great cook!)
1 18-oz pkg refrigerated choc chip cookie dough
1/2 box Girl Scout Thin Mints (about 20 cookies)
1/2 cup white chocolate chips (6 oz)
2 Tbsp. heavy cream or half-and-half
1. Preheat oven to 350 degrees. Line 12" pizza or 9x13" baking dish with parchment paper. Using fingers, press cookie dough to fit pan. Break Thin Mints into quarters and gently press into dough. Bake until golden brown, 15-20 min. Let cool.
2. Meanwhile, in a double boiler, whisk together the white choc chips and cream until chocolate melts. Remove from heat. Using a fork, drizzle the topping over the cooled pizza. Cut into slices.
From Every Day with Rachael Ray, April 2007 (but I got the recipe originally from my friend Casey's friend Kathryn who is a great cook!)
1 18-oz pkg refrigerated choc chip cookie dough
1/2 box Girl Scout Thin Mints (about 20 cookies)
1/2 cup white chocolate chips (6 oz)
2 Tbsp. heavy cream or half-and-half
1. Preheat oven to 350 degrees. Line 12" pizza or 9x13" baking dish with parchment paper. Using fingers, press cookie dough to fit pan. Break Thin Mints into quarters and gently press into dough. Bake until golden brown, 15-20 min. Let cool.
2. Meanwhile, in a double boiler, whisk together the white choc chips and cream until chocolate melts. Remove from heat. Using a fork, drizzle the topping over the cooled pizza. Cut into slices.
Cheesy Nachos for the Easy Bake Real Meal Oven
Ingredients:
a hunk of Velveeta Cheese
Tortilla Chips
Child-safe knife
Preheat Oven for 15 minutes. Let your child cut off slices of Velveeta. You won't need very much to fit the tiny pan.
Spray the tiny pan lightly with Pam. Put the cheese slices in the tiny pan.
Bake for about 6 minutes in the Oven. Cheese should be smooth and melted.
While cheese is heating, put a handful of Tortilla Chips in the Oven's warming chamber. They will get nice and warm while the cheese melts.
Put Chips on a plate and top with melted Cheese, or as my daughter likes to do it, dip the Chips into the pan of Cheese.
Serves 1 child.
Ingredients:
a hunk of Velveeta Cheese
Tortilla Chips
Child-safe knife
Preheat Oven for 15 minutes. Let your child cut off slices of Velveeta. You won't need very much to fit the tiny pan.
Spray the tiny pan lightly with Pam. Put the cheese slices in the tiny pan.
Bake for about 6 minutes in the Oven. Cheese should be smooth and melted.
While cheese is heating, put a handful of Tortilla Chips in the Oven's warming chamber. They will get nice and warm while the cheese melts.
Put Chips on a plate and top with melted Cheese, or as my daughter likes to do it, dip the Chips into the pan of Cheese.
Serves 1 child.
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