Lasagna Soup (Campbell's Recipe)
prep time 10 min
cooking time 30 min
makes 8 servings
What you Need:
1 pound (454 g) extra lean ground beef
1 box (900 ml) CAMPBELL'S® Ready To Use 30% Less Sodium Beef Broth
1 can (284 ml) CAMPBELL'S® Condensed Tomato with Basil and Oregano Soup
2 cups (500 ml) water
2 cloves garlic, finely chopped
1 1/2 teaspoons (7 ml) dried oregano leaves, crushed
1/2 teaspoon (2 ml) ground black pepper
1 cup (250 ml) diced fresh tomato
2 cups (500 ml) whole wheat short lasagna-noodle-shaped pasta (mafalda corta)
3 tablespoons shredded Parmesan cheese
Make It:
1.Spray large heavy-bottomed saucepan or Dutch oven lightly with cooking spray. Brown beef well at medium-high heat.
2.Add broth, soup, water, garlic, oregano, pepper and tomato. Heat to a boil, stirring occasionally. Stir in pasta and reduce heat.
3.Cover and cook at gentle boil until pasta is tender - about 15 minutes, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese and serve.
Tips and other notes:
Courtesy of CookWithCampbells.ca™
Tip: If you cannot find mafalda pasta, it can be replaced by any short pasta - rotini, fusilli, bowties or even broken fettuccine or long mafalda.
Tip: Garnishing with a few sprigs of fresh oregano, right before serving, gives this dish an enticing appearance and aroma.
Tip: It is fun to shred Parmesan cheese straight from a block but for extra convenience, buy it preshredded in tubs or replace it with grated Parmesan from a shaker.
Other Ideas:
Seen from other Lasagna soup recipes.
- add 6 oz fresh spinach to the last 10 minutes
- put out fresh ricotta cheese (on the table)
Original Recipe from: campbell's recipe card, but can also find here: http://www.foodnetwork.ca/recipes/Main/Beef/recipe.html?dishid=13136
My Rating: Groceries expense very reasonable
Very Easy to make, tastes just like Lasagna.
5 out of 5
Would I make again? Yes, and I have.
Chicken Roll
(picture from Cookbook)
makes 4 servings
What you Need:
4 oz / 115 g ground veal
4 skinless, boneless chicken breast portions, about 4½oz/125g each
1 cup Boursin or other cream cheese flavored with garlic and herbs
3 tbs honey
salt and pepper
fresh sage leaves, to garnish (optional)
Make It:
1. Put the ground veal in a pan and cook over medium-low heat, stirring frequently, for 5 minutes until evenly browned and broken up.
Season with salt and pepper and remove the skillet from the heat. Let cool.
2. Preheat the oven to 375°F/190°C. Spread out a sheet of plastic wrap and place the chicken portions on top, side by side. Cover with another sheet of plastic wrap and beat gently with a meat mallet until the portions form a continuous sheet about ½ inch/1cm thick.
3. Remove the chicken from the plastic wrap and spread the cheese over one side of it. Spoon the ground veal evenly over the top. Roll up the chicken from one short side and brush with the honey.
4. Place the chicken roll in a roasting pan and cook for 1 hour, or until tneder and cooked through. Transfer the chicken roll to a cutting board and cut into thin slices. Serve immediately garnished with sage leaves.
Original Recipe from: My Cookbook: Just 4 things (Page 96)
My Rating: Groceries expense not too bad
Not hard to make - originally made for 22-Dec-2012 My Christmas Party
4 out of 5 (pretty good, need practice with rolling to make it look prettier, don't over do the cheese - keep a lighter hand, I added to much the first time)
Would I make again? Yes.
Roasted Beets and Carrots
prep time 15 min
total time 1 hr 45 min
makes 10 servings, about 3/4 cup each
What you Need:
4 fresh beets, trimmed
6 carrots, peeled, cut diagonally into 3/4-inch-thick slices
2 tsp. olive oil
1/2 cup KRAFT Classic CATALINA Dressing
2 tsp. ground ginger
Make It:
HEAT oven to 425°F.
WRAP beets individually in foil; place in shallow pan. Toss carrots with oil in large shallow baking dish. Bake beets 1 hour 15 min., adding carrots to oven after 45 min.
UNWRAP beets; remove skins and stems. Cut each beet into 8 wedges. Add to carrots with combined dressing and ginger; toss to coat.
BAKE 15 min. or until vegetables are tender.
kraft kitchen tips
Make Ahead
The beets can be roasted and peeled in advance. Store in refrigerator up to 3 days before cutting into wedges and baking with carrots as directed.
How To Prevent Beet Stains
When handling cooked or canned beets, it's easy to stain your hands and cutting board a bright pink from the juices. To prevent this, wear disposable latex gloves when handling cooked beets and cut them on a large glass or ceramic plate rather than a cutting board.
Original Recipe from: http://www.kraftrecipes.com/recipes/roasted-beets-carrots-70436.aspx
My Rating: Groceries expense very reasonable
Very Easy to make - originally made for 22-Dec-2012 My Christmas Party
5 out of 5 (empty plate - must be good)
Would I make again? Yes.
Lazy Cabbage Roll Casserole
prep time 15 min
total time 1 hr 40 min
makes 8 servings, 1-1/4 cups (300 mL) each
What you Need:
5 large savoy cabbage leaves
1 lb. (450 g) lean ground beef
1 onion, chopped
1 parsnip, shredded
1 carrot, shredded
1 stalk celery, thinly sliced
1 Tbsp. tomato paste
1 cup instant white rice, uncooked
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 L (4 cups) tomato sauce, divided
1 cup Kraft Mozza-Cheddar Shredded Cheese, divided
Make It:
PLACE cabbage leaves in large bowl. Add enough boiling water to completely cover cabbage. Let stand 10 min.
MEANWHILE, brown meat with onions in large nonstick skillet. Add parsnips, carrots and celery; cook 3 min., stirring occasionally. Remove from heat. Stir in tomato paste, rice, dressing, 3 cups tomato sauce and 3/4 cup cheese.
HEAT oven to 375ºF. Drain cabbage; pat dry. Carefully remove vein from centre of each leaf. Pour 1/2 cup of the remaining tomato sauce into 3-L round casserole dish sprayed with cooking spray. Cover with layers of 1 cabbage leaf and 2 cups rice mixture; repeat layers 3 times. Top with remaining cabbage leaf, remaining sauce and cheese; cover.
BAKE 1 hour 10 min., uncovering after 1 hour. Let stand 5 min. before serving.
kraft kitchens tips
Substitute
Prepare using ground pork.
Substitute
Prepare using Kraft Mozza-Cheddar Light Shredded Cheese.
Note
For best results, use a serrated knife to cut the casserole into wedges to serve.
Original Recipe from: http://www.kraftcanada.com/en/recipes/lazy-cabbage-roll-casserole-124924.aspx
My Rating: Groceries expense very reasonable
Very Easy to make - originally made for 22-Dec-2012 My Christmas Party
5 out of 5 (friends asked for the recipe - must be good)
Would I make again? Yes. Bonus - Mine came out looking like the recipe picture.
nutritional information serving size = 1-1/4 cups (300 mL)per serving
Calories 260 Total fat 10 g Saturated fat 4.5 g Cholesterol 40 mg Sodium 900 mg Carbohydrate 24 g Dietary fibre 4 g Sugars 8 g Protein 19 g Vitamin A 20 %DV Vitamin C 40 %DV Calcium 10 %DV Iron 25 %DV
Pumpkintini
Ingredients:
- 2 shots Vanilla or Whipped Cream vodka
- 1 shot Kahlua (or other coffee flavored liquor)
- 2-3 Tablespoons pumpkin puree
- 1/2 cup of milk
- honey
- crushed graham crackers (food processor works best!)
- ice- pinch pumpkin pie spice (I used ground cinnamon)
- cinnamon stick (for garnish)
Start by prepping your martini glass. Rim the glass with honey and dip into crushed graham crackers for a pumpkin “pie” effect.
Combine pumpkin puree and milk in a cocktail shaker and shake until “frothy” (like a latte!)
Next, pour in vodka, kahlua and add ice.
Shake well, then strain into prepared martini glass.
Sprinkle with pumpkin pie spice and garnish with a cinnamon stick.
Original post has detailed pictures of instructions.
Original Recipe from: http://www.brit.co/presenting-the-pumpkintini-a-tipsy-take-on-the-pumpkin-spice-latte/
My Rating: Groceries expense ok, I even ended up seeing whipped cream vodka when I went to pick up the vodka - so gave that a try.
5 out of 5
Would I make again? Yes - it was perfect for Halloween Night!
Parmesan Pearl Onions
Servings: Makes 4 bowls of onions
ingredients
1 (10-oz.)pkg. pearl onions
1/2 cup grated fresh Parmesan cheese (We used Kraft Parm, probably would try with fresh - dish was a bit salty)
1/2 cup half-half
1 tbsp. flour
1/2 tsp. salt (WE WOULD OMIT THIS)
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. paprika
1/2 cup grated fresh Parmesan cheese (We used Kraft Parm, probably would try with fresh - dish was a bit salty)
1/2 cup half-half
1 tbsp. flour
1/2 tsp. salt (WE WOULD OMIT THIS)
1/4 tsp. Worcestershire sauce
1/8 tsp. pepper
1/8 tsp. paprika
preparation
First, cook the onions in boiling water to cover 1 minute, then remove
the onions from the water and put them into ice water, while in the ice
water, peel.
Second, arrange the onions in a lightly greased 1-quart baking dish, and sprinkle with Parmesan cheese.
Lastly, combine the half-and-half, flour, salt,Worcestershire sauce, pepper. Stir them well, then pour it on top of the onions. Sprinkle it then with paprika. Cover and bake at 300 degrees Fahrenheit for 15 minutes or until tender. Serve with a slotted spoon.
Second, arrange the onions in a lightly greased 1-quart baking dish, and sprinkle with Parmesan cheese.
Lastly, combine the half-and-half, flour, salt,Worcestershire sauce, pepper. Stir them well, then pour it on top of the onions. Sprinkle it then with paprika. Cover and bake at 300 degrees Fahrenheit for 15 minutes or until tender. Serve with a slotted spoon.
Original Recipe from: http://www.epicurious.com/recipes/member/views/PARMESAN-PEARL-ONIONS-1240698#ixzz24WN6ZG6m
OUR Rating: Groceries expense very reasonable
Very Easy to make5 out of 5
Would we make again? Yes. Completely omit the salt, try again with fresh parm.
Shrimp and Snow Pea Bites with Peanut Sauce
prep time10 min
total time10 min
makes 8
what you need
16 fresh snow peas
1/3 cup Kraft Light Smooth Peanut Butter
3 Tbsp. water
2 tsp. soy sauce
1/2 tsp. sesame oil
16 cooked cleaned (with tails left on) medium shrimp (about 1/2 lb/225 g)
make it
MICROWAVE snow peas in microwaveable bowl on HIGH 2 min. or just until crisp-tender. Immediately rinse under cold water. Drain.
MEANWHILE, beat peanut butter, water, soy sauce and oil with wire whisk until well blended.
WRAP 1 snow pea around each shrimp; secure with wooden toothpick. Serve as dippers with the peanut sauce.
kraft kitchens tips
Food Facts
When purchasing snow peas, look for firm pea pods without any blemishes.
Special Extra
For added flavour, add 1 minced clove garlic and 1 Tbsp. minced gingerroot to the prepared sauce.
Original Recipe from: http://www.kraftcanada.com/en/recipes/shrimp-snow-pea-bites-109824.aspx?pf=true
OUR Rating: Groceries expense very reasonable
Very Easy to make5 out of 5 for the shrimp, 4 out of 5 for the dip (next time we will try the added garlic and ginger root)
Would we make again? Yes.
nutritional information 
serving size = 2 wrapped shrimp (21 g) and 1 Tbsp. sauce (15 mL)
per serving
Calories 90
Total fat 4.5 g
Saturated fat 1 g
Cholesterol 45 mg
Sodium 160 mg
Carbohydrate 4 g
Dietary fibre 1 g
Sugars 1 g
Protein 8 g
Vitamin A 2 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 8 %DV
Diabetes Food Choices
1 Meat & Alternatives
Nutrition Bonus
This tasty shrimp dish can be part of a healthy eating plan.
Angel Hair Puttanesca with Chicken
prep time 10 min
total time 25 min
makes 4 servings
What You Need
1/2 lb. (8 oz.) angel hair pasta, uncooked
2 Tbsp. KRAFT Light Zesty Italian Dressing
1 lb. boneless skinless chicken breasts, cut into strips
3 cloves garlic, minced
1/2 tsp. crushed red pepper
2 cups tomato-basil spaghetti sauce
1/4 cup chopped pitted kalamata olives (Seriously don't over do the olives - this adds the saltiness to the dish)
2 Tbsp. capers
2 Tbsp. KRAFT Grated Parmesan Cheese
Make It
COOK pasta as directed on package.
MEANWHILE, heat dressing in large nonstick skillet on medium-high heat. Add chicken, garlic and red pepper; cook 3 min., stirring frequently. Stir in spaghetti sauce, olives and capers; cook on medium heat 10 min. or until chicken is done, stirring occasionally.
DRAIN pasta; transfer to serving plates. Top with sauce mixture and Parmesan.
OUR Rating: Groceries expense very reasonable
Very Easy to make4 out of 5 (G. rates it a 3 due to the sauce)
Would we make again? Yes. Perhaps a change in the pasta sauce, or adding mushrooms, etc., E. recommends halving the olives due
nutritional information 
per serving
Iron 20 %DV
Healthy Living Information
Low fat
Diet Exchange
3 Starch + 2 Vegetable + 3 Meat (L) + 1-1/2 Fat
Nutrition Bonus
Delight your family with this low fat version of a classic Italian pasta dish!
Mâche Salad with Grapefruit and Avocado
My new favorite salad....
Mâche Salad with Grapefruit and Avocado
This salad combines both the tart and fresh taste of grapefruit with the milder avocado and nutty taste of Mâche.Mâche Salad with Grapefruit and Avocado
1 clove shallot, finely chopped
1 tablespoon fresh lime juice
1/4 cup crème fraîche
2 tablespoons extra-virgin olive oil
Sea salt and black pepper
4 ounces Epic Roots Mâche, rinsed
1 large ripe avocado, cut into wedges
1 grapefruit, peeled and sectioned
Combine shallot, lime juice and crème fraîche in a small bowl; whisk in olive oil and season to taste with salt and pepper. In a large bowl, toss the Mâche with half the dressing and arrange on plates. Divide avocado and grapefruit between each salad and drizzle with remaining dressing.
I just mix it all in one bowl instead of arranging on the plate - still very very tasty.
Original Recipe from: http://www.epicroots.com/recipes/index.cfm?Fuseaction=Detail&ID=89
OUR Rating: Groceries expense very reasonable
Very Easy to make5 out of 5
Would I make again? Yes and I have numerous times.
Fricase of French Beans
1 pkt frozen French beans (we used fresh)
1 tsp Ginger paste
1 cup coconut milk
4 tablespoons coconut oil
Salt
Pepper
Chilli (optional)
1lemon
Heat the oil in a pan.
Pour in ginger paste and beans; cook until soft.
If using chilli add it now.
Add the coconut milk and let simmer until the beans are cooked.
Do not cover the pan.
Season with salt and pepper to taste. (we added the juice of the lemon here)
You can substitute beans with spinach for preference. Follow exact recipe.
Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htmOUR Rating: Groceries expense very reasonable
Very Easy to make,
4 out of 5
Would we make again? Yes.
Meatballs in Coconut Milk
FISH OR MEAT BALLS IN COCONUT MILK
6 Fish or meat balls
1 tsp Garlic paste
1 tsp Ginger paste
2 cups coconut milk
2 tsp saffron
2 bay leaves
1 onion (optional)
2 tsp coconut oil
Salt
Pepper
Heat the oil in a pan.Add the onion if using, the ginger and garlic and stir until golden. Add the saffron and continue to stir. Put the meat or fish ball in the pan until golden and turn once. Pour in the coconut milk. Add the bay leaves cover the pan and let simmer for 20 mins on low heat. Add pepper and salt to taste.Remove from heat and serve with steamed rice and salad or chutney.
Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htmOUR Rating: Groceries expense very reasonable - due to having saffron at home.
Very Easy to make, G didn't like the flowery taste with the saffron though
4 out of 5
Would we make again? Yes.
PAWPAW Chutney
1 green pawpaw/papaya
1 onion
Coconut oil
Salt
Pepper
Chilli (optional)
Juice of 1 lemon
Peel the pawpaw/papaya. Cut in lengthwise and remove the seeds. Wash the pawpaw/papaya well in water. Grate the pawpaw/papaya. Slice the onions and crush the chilli. Heat oil in a pan and fry the onions, next add the grated pawpaw/papaya and stir well now. Add chilli and continue stirring for another 5 mins. Squeeze in the lemon juice and season with salt and pepper. Remove from heat.
Original Recipe from: http://freewebs.com/creolecuisine/creolefoodrecipes.htmOUR Rating: Groceries expense very reasonable
Very Easy to make, the taste of onions overpower the taste of the papaya
4 out of 5
Would we make again? Yes.
Parjoale - Romanian Meatballs
From the Original Site: "Parjoale really means 'burger', but they are perfect made as meatballs. This recipe comes from the Moldovan region of Romania, where virtually every household will have a slightly different recipe for this dish.
Parjoale are very tasty and since they can be eaten both hot and cold, they are ideal for parties and picnics. As a hot dinner, they go nicely with mash potatoes (Romanians love mash!) and homemade tomato sauce."
For 3-4 people, you will need:
- 400g minced beef
- ½ onion, grated
- ½ carrot, grated
- ½ pepper, finely chopped
- 1 stock cube (or 1 tsp Knorr or other powdered condiment)
- 1 egg
- 1 tablespoon flour
- 2 garlic cloves, crushed
- parsley and dill, either freshly chopped or dried
- Pepper
In a small pan place the onion, carrot, pepper and 3 spoons of water, cover and let them sweat for about 10 minutes on a very low heat.
When the vegetables are soft, take them off the heat and leave them to cool down for a while, before adding them to the meat together with the egg, flour, crushed garlic, herbs, crushed stock cube and pepper. Combine everything well and then divide the mixture into small ball shapes.
Heat 3-4 spoons of oil in a frying pan and cook the meatballs on medium heat for 10-12 minutes, turning them a few times to get them brown all around.
Original Recipe from: http://www.theotherdelia.co.uk/parjoale-meatballs.htmlOUR Rating: Groceries expense reasonable
Easy to make.
5 out of 5
Would we make again? Yes.
Romanian Vitamin Salad - Salata Vitamina
Ingredients
- 1 carrot,
- 1 medium celery root,
- 2 small cucumbers,
- 1 big Apple,
- 3 nice tomatoes,
- 5-6 ripe plums (or 2-3 tablespoons of pitted sour cherries),
- 1/2 cup sour cream,
- juice from 1/2 lemon,
- 1 teaspoon confectioner's sugar,
- salt
Directions
- Clean the carrot and celery root, julienne, place in a salad bowl, add thinly sliced cucumbers and Apple, peeled, seeded and sliced tomatoes, sliced plums or pitted sour cherries.
- Mix everything with the sour cream to which you added lemon juice, Sugar and salt, just before serving.
Original Recipe from: http://recipes.wikia.com/wiki/Vitamin_salad
OUR Rating: Groceries expense okay
Super Super Easy to make.
5 out of 5
Would we make again? Yes.
Apple and Leek Salad
From Original Site: "Leeks store well through the winter and are a very popular German vegetable. Used instead of onions in many recipes, they are a bit milder than onions, although they can still bite when raw. Try them in this salad with apples and cream."
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 0 minutes
Ingredients:
- 2 apples, cored and chopped, about 2 cups
- 1 medium leek, cleaned and chopped, about 1 cup
- 2 tsp. lemon juice
- 1 tsp. sugar, or to taste
- 1/4 tsp. salt
- 1 T. neutral salad oil (walnut or canola, etc.)
- 2 T. cream
- Freshly ground black pepper to taste
Preparation:
Mix apples and leeks in a bowl and sprinkle with lemon juice to keep the apples from browning.
Whisk together sugar, salt, oil, cream and pepper until sugar dissolves and salad dressing is thick. Pour over salad and toss. Taste salad and season, if necessary (more sugar or salt).
Let salad sit for 10 minutes before serving.
Original Recipe from: http://germanfood.about.com/od/saladsandsides/r/apple-leeksalad.htm
OUR Rating: Groceries expense very reasonable
Easy to make although time consuming.
5 out of 5
Would we make again? Yes.
Made Again on 11-Apr-2010
Spaetzle (Noodles)
Ingredients:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
3 cup flour -- unbleached
1 tsp salt
1/4 tsp nutmeg
4 eggs -- beaten
1/4 cup butter
Cooking:
*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*
Sift flour, salt and nutmeg together in a bowl.
Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon.
Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff.
Using a spaetzle machine or a colander with medium holes,
press the noodles into a large pot full of boiling salted water.
Cook noodles in the water about 5 minutes or until they rise to the surface.
Lift noodles out and drain on paper towels.
Brown noodles in melted butter over low heat.
OUR Rating: Groceries expense very reasonable
Easy to make although time consuming.
5 out of 5
Would we make again? Yes.
We did half the batch browned in melted butter (left side below)
Jagerschnitzel
Prep Time: 15 Minutes Cook Time: 25 Minutes | Ready In: 40 Minutes Servings: 4 |
"This is a delicious dish I ordered again and again when I was stationed in Germany with the Army. It is best served with French fries to clean up the remaining gravy and a nice garden salad."
Ingredients:
1 cup bread crumbs 1 tablespoon all-purpose flour salt and pepper to taste 2 tablespoons vegetable oil 4 pork steaks or cutlets, pounded thin 1 egg, beaten | 1 medium onion, diced 1 (8 ounce) can sliced mushrooms 1 1/2 cups water 1 cube beef bouillon 1 tablespoon cornstarch 1/2 cup sour cream |
Directions:
| 1. | In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side. |
| 2. | Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately. |
| ALL RIGHTS RESERVED © 2009 Allrecipes.com | Printed from Allrecipes.com 3/7/2009 |
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
German Cake
Whatever looks good.
Instructions:
Go to local grocery store, head towards the bakery department, look for a German cake, purchase and take home. Enjoy.
Original Recipe from: N/A
OUR Rating: Groceries expense okay
Super Super Easy to make.
5 out of 5
Would we make again? Yup.
Swiss Chard with Garlic and Oregano
From the original site:
After you rinse and drain the chard, there should be just enough water clinging to the leaves for it to wilt.
Yield 2 servings (serving size: about 1/2 cup)
Ingredients
10 cup coarsely chopped Swiss chard (about 10 ounces)
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash of black pepper
2 teaspoons red wine vinegar
Preparation
Rinse Swiss chard with cold water; drain chard well.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic, and sauté 1 minute or until slightly golden. Add chard.
Cover and cook 1 minute or until chard begins to wilt.
Stir in oregano, salt, and pepper.
Cover and cook 5 minutes or until tender, stirring occasionally.
Remove from heat; stir in vinegar.
Original Recipe from: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=385305Yield 2 servings (serving size: about 1/2 cup)
Ingredients
10 cup coarsely chopped Swiss chard (about 10 ounces)
1 teaspoon olive oil
1 garlic clove, minced
1/4 teaspoon dried oregano
1/8 teaspoon salt
Dash of black pepper
2 teaspoons red wine vinegar
Preparation
Rinse Swiss chard with cold water; drain chard well.
Heat oil in a large nonstick skillet over medium-high heat.
Add garlic, and sauté 1 minute or until slightly golden. Add chard.
Cover and cook 1 minute or until chard begins to wilt.
Stir in oregano, salt, and pepper.
Cover and cook 5 minutes or until tender, stirring occasionally.
Remove from heat; stir in vinegar.
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes. Surprisingly this was very tasty.
Chocolate Cream Pie
From the original site:
This is a wonderful recipe to have in your repetoire because you can vary it to make many classic cream pies, including chocolate, banana, butterscotch, eggnog or coconut. Of course, you can always get un-traditional and start coming up with new variations. How about tropical flavors like fresh pineapple and mango, or perhaps a Peaches and Cream Pie, or maybe a Chocolate Banana Cream? Once you read the basic instructions, you'll get endless ideas of how to vary them. Have fun!
The Basic Recipe
3/4 Cups sugar
1/3 Cups flour
1/4 tsp. salt
2 Cups whole milk
2 eggs or 3 egg yolks
1 T. butter
1 tsp. vanilla
1 baked and cooled 9 in. pie shell
whipped cream to top pie
The Basic Instructions
In a medium saucepan, mix sugar, flour and salt. Stir in 1 cup of milk, mix until smooth,
and bring to a boil over medium heat, stirring constantly. Continue to stir until smooth
and thickened, about 2 minutes, then remove from heat.
Beat the eggs or egg yolks with the remaining cup of milk. Temper the egg mixture
with a small amount of the slightly cooled milk mixture then blend this into the larger
saucepan with the cooling milk mixture.
Return saucepan to the heat and bring to a boil again, stirring constantly, lower heat
and simmer until mixture thickens a bit more, about 1 minute.
Remove from the heat and stir in butter and vanilla. Cool slightly and pour into the
baked pie shell.
Cool completely then cover top of pie with sweetened whipped cream or whipped
topping.
Cream Pie Variations
Chocolate Cream Pie
Make basic filling and add 1/2 cup semi-sweet chocolate chips to hot filling in pan. Stir
until chocolate melts completely.
Banana Cream Pie
Make basic filling, cool. Slice 2 or 3 bananas into bottom of pie shell. Pour cooled basic
filling (or chocolate filling) on top.
Coconut Cream Pie
Stir 1 cup flaked coconut into basic filling just before pouring into pie shell. Sprinkled
toasted coconut on top of the whipped cream for a beautiful and tasty presentation.
Butterscotch Cream Pie
Substitute 3/4 cup firmly packed brown sugar instead of white sugar in basic filling
recipe, and increase the butter to 3 tablespoons. Cook in the same manner as the
basic filling.
Eggnog Cream Pie
Stir in 1/4 tsp. nutmeg into the basic mixture. Sprinkle a small amount of nutmeg on the
whipped cream.
About the Author
Cheri Sicard is a self confessed dessert-a-holic and the editor of FabulousFoods.com, where you can find lots of other great recipes, cooking articles, holiday and entertaining ideas, celebrity chef interviews and free cooking newsletters. Visit her at Fabulous Foods.com
OUR Rating: Groceries expense very reasonable
Easy to make
5 out of 5
Would we make again? Yes. A chocolate pie that is not overly sweet.
Rösti - Basic recipe
From the original site:
Flavors of Switzerland
Total time: 30 to 60 minutes
Preparation time using cooked potatoes: 30 minutes
Preparation time using raw potatoes: 1 hour
Difficulty: Easy
Chef's Note
Tips
There are 2 ways of making rösti
- with cooked potatoes
- or with raw potatoes.
Both are delicious, with a slight difference in flavor between the two. When you use potatoes cooked the day before, making rösti at dinnertime become very quick.
I confess I made numerous unsuccessful attempts at making them. During a trip to Switzerland, seated on a terrace, I asked a local woman near me if she had any secrets that cookbooks generally don't provide.
She asked if I had a good "Kartofell" - the grater should have large holes, because if the grated potatoes are too fine, you'll end up with mashed potato.
Secondly, if you're using cooked potatoes, cook them a day ahead in boiling water, with their skins on, and remove when only three-quarters cooked. Once cooled, peel them at the last minute and they'll grate easily. Otherwise they turn to mush... farewell, rösti.
With these two tips, I've never been unsuccessful in making rösti again!
Ingredients
- 1 kg (2 1/4 lb.) Potatoes
- 4 tbsp. fat or oil
- A pinch of salt
DIRECTIONS:
Preparation with cooked potatoes - 30 minutes
1. peel the boiled potatoes (see notes above); grate them with a rösti grater with large holes; sprinkle each layer with salt;
2. heat the fat in a skillet; add the potatoes; sauté over low heat for 20 minutes, stirring occasionally with a spatula;
3. reform the potatoes and flatten into a cake; continue cooking for 10 minutes longer until a crust forms;
4. flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.
Preparation with raw potatoes - 1 hour
1. peel the raw potatoes; grate them with a rösti grater with large holes;
2. melt the fat in a skillet; add the potatoes, season with salt; stir a few times to coat the potatoes with the fat;
3. reduce the heat and cook, covered, for 30 minutes;
4. reform the potatoes and flatten into a cake; continue cooking for 20 minutes over high heat to form a crust;
5. flip like a pancake if you're Swiss and have the knack - otherwise, turn out onto a plate and return to the skillet.
OUR Rating: Groceries expense very reasonable
A bit of skill and time required to make
4 out of 5
Would we make again? Yes. Although a lot of work.
Veal Scaloppini Zurich-Style Recipe
From the original site:
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
A classic explained by Chef Karl Rodekirchen of Le Jardin Restaurant in the Arabella Sheraton Neues Schloss in Zurich.
Serve with Zurich-style rösti, naturally.
Flavors of Switzerland
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
A classic explained by Chef Karl Rodekirchen of Le Jardin Restaurant in the Arabella Sheraton Neues Schloss in Zurich.
Serve with Zurich-style rösti, naturally.
Ingredients for 4 servings
- 600 g (1 lb. 5 oz.) Veal, thinly sliced by hand
- 250 g (9 oz.) fresh Mushrooms, sliced
- 1 onion, thinly sliced
- 1 tbsp. oil
- 200 ml (3/4 cup) white wine
- 200 ml (3/4 cup) heavy cream
- 20 g (4 tsp.) butter and 20 g (8 tsp.) flour
- Salt and pepper
DIRECTIONS:
1. Sauté the meat in very hot oil and brown on both sides;
2. add the mushrooms and onion; season with salt and pepper; sauté everything;
3. add the wine and cream, blend in the beurre manié (the butter combined with the flour);
4. bring to a boil and remove from the heat once the sauce has thickened.
Original Recipe from: http://www.theworldwidegourmet.com/recipes/veal-scaloppini-zurich-style/- 600 g (1 lb. 5 oz.) Veal, thinly sliced by hand
- 250 g (9 oz.) fresh Mushrooms, sliced
- 1 onion, thinly sliced
- 1 tbsp. oil
- 200 ml (3/4 cup) white wine
- 200 ml (3/4 cup) heavy cream
- 20 g (4 tsp.) butter and 20 g (8 tsp.) flour
- Salt and pepper
DIRECTIONS:
1. Sauté the meat in very hot oil and brown on both sides;
2. add the mushrooms and onion; season with salt and pepper; sauté everything;
3. add the wine and cream, blend in the beurre manié (the butter combined with the flour);
4. bring to a boil and remove from the heat once the sauce has thickened.
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Cheese Ramkin
From the original site:
"This is a recipe from my ninety three year old grandmother from Switzerland. She is still
making these cheesy bite sized puff pastry appetizers that can be served at room temperature
or hot out of the oven. Once you have had one, good luck stopping."
Servings: 12
INGREDIENTS:
1 (17.25 ounce) package frozen puff pastry, thawed (we used pre-made frozen puff pastry tarts)
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
1 egg
1 pinch ground nutmeg
1 cup milk
2 cups shredded Gruyere cheese
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3
inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.
3. In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese
until evenly blended. Distribute the mixture evenly amongst the pastry cups.
4. Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the
filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm
or at room temperature.
Original Recipe from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=148005&servings=121 (17.25 ounce) package frozen puff pastry, thawed (we used pre-made frozen puff pastry tarts)
1 tablespoon all-purpose flour
1/8 teaspoon ground black pepper
1 egg
1 pinch ground nutmeg
1 cup milk
2 cups shredded Gruyere cheese
DIRECTIONS:
1. Preheat the oven to 400 degrees F (200 degrees C).
2. Roll out the puff pastry sheets to 1/4 inch thickness on a lightly floured surface. Cut into 3
inch squares. Press the squares into the cups of two 12 cup muffin tins to make pastry cups.
3. In a medium bowl, whisk together the egg, milk, flour, pepper and nutmeg. Stir in cheese
until evenly blended. Distribute the mixture evenly amongst the pastry cups.
4. Bake for 12 to 15 minutes in the preheated oven, until the pastry is golden brown and the
filling has puffed up. Cool in the pans until you can touch them before removing. Serve warm
or at room temperature.
OUR Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would we make again? Yes.
Black Pasta in Shrimp Garlic Cream Sauce
So, the other day we stopped in an Italian Market and I saw Black Squid Ink Pasta and thought I would give it a try, found the below recipe from www.finedining.com and I had a bottle of Casasole Orvieto 2007 White Wine that I got from friends at Christmas that was excellent with the meal. I really enjoyed this one. It reminded me of sitting at a restaurant next to the Adriatic Sea, very fresh tasting, creamy, garlic, with an underlining taste of seafood. The black squid ink pasta is a bit on the salty/seafood taste, but I think it added to the dish - I loved it.
Serves 2
Ingredients:
4 ounces Black Squid Ink Pasta
2 cloves garlic, minced
1 tablespoon shallots, minced
2 teaspoons butter
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream
Nutmeg, freshly grated to taste
1 teaspoon fresh lemon juice
Salt and pepper, to taste
6 frozen cooked Shrimp thawed, tails intact (61 - 70 count)
2 tablespoons Parmesan Cheese, finely grated
4 chive stems for garnish
Prepare black pasta according to package directions.
In a skillet over medium high heat melt butter, sauté garlic and shallots for 2 minutes; add wine; simmer until reduced by one half. Add broth and cream, lower the temperature and simmer until sauce thickens. Remove from heat; add nutmeg, lemon juice, salt and pepper.
Twirl black squid ink pasta with a long-tined fork, slip pasta off the fork onto a serving plate spoon garlic cream sauce around the pasta, add shrimp, cheese, chives and serve.
Wine recommendation: Pinot Grigio; Pinot Noir
MY Rating: Groceries expense very reasonable
Very Easy to make
5 out of 5
Would I make again? Yes. It reminded me of eating by the Adriatic Coast - Yummy.
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