Rice Pilaf
When deciding what to make for dinner, I usually ask my family what they want to eat. If we are grilling, they love to have Rice Pilaf as a side dish. I always have the ingredients in my pantry, and my husband and boys have …
Tag: Easy
Presnac – Val’s Cheese Soufflé
Another Presnac recipe…just a little different. This would be Valerie’s recipe, and my mom just loves this one. Simple, easy and delicious. I have a better chance of having all of these ingredients in my house, so this is definitely a go to. Ingredients: 6 …
Presnac- Anka’s Recipe
This is a recipe that was shared with by Baba Dot from a family friend. The woman’s name was Anka, and she didn’t share many of her recipes. This continues to be a family favorite, so that is why I have added it here. It is moist, gooey, cheesy and always a wonderful addition to a party menu.
Ingredients:
6 whole eggs
1 cup half and half
1 tsp. baking powder-sifted with the flour
1 lb. jack cheese-cubed
1 small carton large curd cottage cheese
1 small cream cheese, cubed
1 cup flour
1 cube butter
Directions:
Cube the cheese. Melt the butter in a pan.
Beat eggs for 10 minutes. Add salt, sugar, milk and beat together.
Blend in flour and baking powder. Fold in the cheese and butter
Bake for 30 minutes at 375°.
All-Crust Sheet Pan Scalloped Potatoes
My sister introduced me to this very simple week night recipe from the Food Network. This easy and delicious potato dish takes very little time, and everyone seems to love it. The potatoes pair well with any main dish, and they cook relatively fast because …
Secret Lemonade
What is the secret to really good lemonade? Good lemons! I have a very fruitful Meyer Lemon tree in my backyard and my friends say that they are the best and juiciest lemons ever. I have to agree! Ingredients: 1 1/2 cups lemon juice 1 …
Fire-Roasted Tomato Bisque
This is my go to tomato soup. I always keep a couple cans of Organic Muir Glen Fire-Roasted Tomatoes on hand to make this recipe. I have cut the recipe in half and doubled it for dinner parties. Everyone asks for the recipe, so I thought I would share it on my site. The recipe makes soup for 10-12 people. I use a 9 1/2 quart – large oval dutch oven when I make this recipe.
Ingredients:
1 cube unsalted butter
1 large onion, finely chopped
2 medium carrots, finely chopped
2 celery ribs finely chopped
3 garlic cloves, finely chopped
3 Tablespoons all purpose flour
8 cups chicken stock
2 28 oz. cans Organic Muir Glen Fire-Roasted Tomatoes, drained
6 Tablespoons tomato paste
4 teaspoons sugar
Salt and Pepper to taste
1/2 cup heavy cream (optional)
1/2 cup garlic or cheese croutons, for garnish (optional)
Directions:
Melt 6 tablespoons of butter, add the chopped onion, carrot, celery, and garlic. Sauté the vegetables, until they are just beginning to brown.
Sprinkle the flour over the vegetables and stir over low heat for 1 minute, or until flour is fully incorporated.
Add the chicken stock, tomatoes, tomato paste and sugar and bring to a boil.
Cover partially and cook the soup over moderate heat, stirring occasionally until the vegetables are tender, 20 minutes. Don’t worry about overcooking!
Use an immersion blender to puree the soup until smooth. You can also transfer the soup in batches to a blender.
Add the cream and season with salt and pepper. Swirl in the remaining 2 tablespoons of butter.
Ladle into bowls and serve with croutons.
Recipe adapted from: Food&Wine November 2002