October 31, 2004

Rachel's Roasted Chicken

Ingredients:
1 4-5 lb chicken
3 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 clove garlic, chopped
Salt
Fresh ground pepper

Directions:
Preheat oven to 375. Place chicken on the rack of a large roasting pan. Drizzle chicken with oil. Sprinkle with paprika, salt, pepper and cayenne pepper. Rub spices and oil into the chicken skin and scatter garlic around the top of the chicken. Bake uncovered for about 1 hour, then tent with foil and bake for about another 1 ½ hours or until the leg moves freely when wiggled.
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October 29, 2004

Onion and Celery Bread Stuffing

Ingredients:
1 ½ cups chopped onions
1 ½ cups chopped celery
1/3 cup butter
8 cups bread cubes (about 20 slices bread, torn)
2 eggs, beaten
1 1/2 teaspoon poultry seasoning
1 teaspoon sage
1 teaspoon thyme
¼ cup water

Directions:
In a large pan, saute celery and onions in butter until translucent. Do not brown. Add to bread cubes in bowl and add seasoning. Combine with egg and water and form medium sized balls. Place balls in the bottom of the roasting pan underneath the chicken/turkey on the rack for about the last ½ hour of baking and cook until cooked through.

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October 28, 2004

Mattso's Gingery Yams

Ingredients:
4 yams
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon ground cloves
½ cup candied ginger, cut into small pieces
¼ cup orange juice *

Directions:
In a 425 degree oven, in a dry pan, roast yams for about 1 ½ hours or until sugar is caramelized (you’ll see little black rivers coming out of the holes you poked) and they feel soft. Remove skin and in a medium bowl add all ingredients except the candied ginger and mash. Add ginger then stir or lightly mash to combine and evenly distribute ginger.
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*Option: replace half of the orange juice with good bourbon like Maker's Mark.

October 26, 2004

Working Girl Sauce


Ingredients:
28 oz canned whole tomatoes, broken up
2 tablespoons capers
3 cloves garlic, chopped
1 cup baby spinach
4 anchovies
2 tablespoons red pepper flakes
2 tablespoons dried oregano
olive oil
fresh pepper

Directions:
In a large pan, heat olive oil over medium-high heat. When hot, add garlic and red pepper. Cook about 2 minutes, shopping before garlic browns, add anchovies. When they "melt" add tomatoes. Cook for about 5 minutes or until almost heated through. Add spinach. Cook until sauce is cooked through and spinach is wilted. Toss with pasta. Suggestion: use spinach pasta.

October 14, 2004

Asian-y Seafood Soup

Ingredients:
8 oz. Enoki mushrooms
2 32 oz containers of Soy Ginger Noodle broth (I used Imagine brand)
6-8 jumbo shrimp (I used uncooked frozen, shorten cooking times if using fresh)
15 or so bay scallops (I used frozen)
2 cloves garlic, chopped
about an inch fresh garlic, sliced thinly
7 oz Indonesian wheat noodles (wide cut)
1 bunch green onions, chopped
1 cup fresh spinach

Directions:
Bring broth to a boil in a largish pot. Add garlic, ginger and white part of the onions. Return to boil if necessary. Add frozen seafood. Cook until about half done (4 or so minutes) and add noodles. Cook about 3 more minutes and add the rest of the onions and the spinach. Cook about 1 more minute then add mushrooms and serve.

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October 06, 2004

Chicken with Egg Noodles



Ingredients:
1 lb thinly sliced chicken breast
1/2 bag egg noodles
1 tablespoon hot paprika
8 oz chicken stock
1 medium onion, chopped
8 oz sliced mushrooms
butter
salt
pepper

Directions:
Cook and drain egg noodles. In a large pan saute onions in butter until slightly browned. Add chicken and cook thoroughly. Add mushrooms and cook until slightly browned. Add broth, salt, pepper and paprika to taste. Cook about 10 minutes or until broth starts to cook off. Remove from heat and toss with noodles.

October 04, 2004

Cocoa Rice Krispies Treats



Ingredients:
3 Tablespoons butter
40 marshmallows (I like campfire brand but for some reason they are hard to find. I hate Jet Puffed)
6 cups cereal (cocoa rice krispies or plain)

Directions:
Coat 13x9x2 inch pan with cooking spray. Melt butter over low heat. Add marshmallows and stir until completely melted. Removed from heat and stir in cereal. I like to use a cooking spray-coated metal spoon to scoop the cereal out and press into the pan. Cool and eat.



Note:
I used Halloween Cocoa Rice Krispies. They had Lucky Charms-esque marshmallow bats and ghosts in them, which was cute, but I thought they might have a weird texture in the treats so I picked them all out (almost 3/4 of a cup worth!) and sprinkled just a few on top.
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