Thursday, December 3, 2015

Ina's Garlic Roasted Potatoes

3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley

Watch how to make this recipe.
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

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Friday, October 23, 2015

Quesadilla Supreme


  • 1 tablespoon butter
  • 2 flour tortillas, whatever size you want
  • 1 cup shredded cheddar cheese, more for bigger tortillas
  • salsa, however much and whatever heat you desire, for topping (optional)
  • sour cream, as much as you like, for topping (optional)

  1. In a pan skillet large enough to hold one of the tortillas flat, melt ½ of the butter.
  2. Fry one side of one of the tortillas, then remove it from the pan.
  3. Put the rest of the butter in the pan, then put the unfried tortilla in to cook.
  4. Immediately sprinkle the cheese on top of the tortilla in the pan, then top with the previously fried tortilla, browned side up.
  5. Press them together with a spatula and fry the quesadilla until the cheese is melted.
  6. Remove it from the pan and cut in wedges like a pizza.
  7. Top with sour cream and/or salsa.
  8. Enjoy!

French Toast from Food Network

1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons sugar
4 tablespoons butter
4 eggs
1/4 cup milk
1/2 teaspoon vanilla extract
8 slices challah, brioche, or white bread
1/2 cup maple syrup, warmed


In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.
In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, eggs, milk, and vanilla and pour into a shallow container such as a pie plate. Dip bread in egg mixture. Fry slices until golden brown, then flip to cook the other side. Serve with syrup.

2008, Robert Irvine, All Rights Reserved

Friday, October 9, 2015

Great Mashed Potatoes by Jeff Kuehl

Potatoes   10 lbs.

Boil, peel, pitch fork to see if it’s done

Drain water

Add milk to to make sure it’s not lumpy

Use mixer to whip

No salt or pepper

1 stick of butter, mix some more

Whip to taste

Note: Gravy made separately

Serves 12 people

The recipe submitted by Jeff Kuehl of Trenton, Florida

Spaghetti with meat sauce

Ground Beef
12 oz
2 oz
Green peppers
1/8 oz
Garlic powder
1/4 tps
to taste
Black pepper
to taste
1/8 tbl sp
1/4 tps
1/3 tbl
Tomato Sauce
2 -16 oz
Crushed tomatoes
6-16 oz
Tomato paste
3-16 oz
Vegetable oil
1/4 cup
Spaghetti Noodles
4-16 oz

Add tomato juice to thin it , if needed
Brown ground beef, onions and peppers
Mix crush tomatoes, tomato sauce, veg. oil, spices in a pot.  Heat stir, add ground beef, mix well.  Put it in a slow cooker and let it cook all day.

Cook noodles until done, place into iced water until ready to serve.

The recipe submitted by Tom Gordon of Turning Point Church in Trenton, Florida

Sunday, October 4, 2015

Betty Crocker Favorite Pancake recipe


1 egg
1 c buttermilk (if not available, add 1 TB vinegar to regular milk)
2 TB oil
1 c flour
1 tsp baking powder
1/2 tsp soda
1/2 tsp salt
1 TB sugar (optional- I don't add this because we use syrup)

Beat egg; add remaining ingredients in order listed and beat with a whisk until smooth.  Grease heated griddle if necessary. To test griddle sprinkle with a few drops of water; if bubbles skitter around, heat is just right.

Pour batter from a pitcher or the tip of a large spoon onto the hot griddle. Turn pancakes as soon as they are puffed and full of bubbles but before the bubbles break. Bake other side until golden brown.

Ten 4 inch pancakes.

Banana Nut bread

  • 1 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for preparing the pan
  • 1 cup sugar
  • 3 very ripe bananas, peeled and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces
Add Checked Items To Grocery List

Sift the flour, baking soda and salt into a medium bowl; set aside. Whisk the eggs and vanilla together in a liquid measuring cup with a spout; set aside. Lightly brush a 9-by 5- by-3-inch loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with the paddle attachment or with an electric hand-held mixer, cream the butter and sugar until light and fluffy. Gradually pour the egg mixture into the butter while mixing until incorporated. Add the bananas (the mixture will appear to be curdled, so don't worry), and remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the nuts and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan on a wire rack for 5 minutes. Turn the bread out of the pan and let cool completely on the rack. Wrap in plastic wrap. The banana bread is best if served the next day.

Banana bread is easy to make-just a few simple steps-and irresistible to eat. We recommend making a few extra loaves, wrapping in plastic, and freezing. Thaw at room temperature for an hour and you'll have fresh banana bread ready to go by the time everyone wakes up. Freezing individual slices works well, too.

Wednesday, September 30, 2015

Aloo Gobi

My favorite Indian vegetable dish

Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
Serves between 2-4 people.

§  2 cups of cut cauliflower (cut into small florets)

§  2 medium potatoes (cubed into bite sized pieces)
§  1/2 inch shredded ginger
§  3 teaspoons coriander powder (dhania)
§  1/4 teaspoon turmeric (haldi)
§  1/4 teaspoon cayenne pepper ( lal mirch)
§  3 tablespoons water
§  3 tablespoons oil
§  Pinch of Asafetida (Hing)
§  1/2 teaspoon cumin seeds (jeera)
§  2 green chilies, sliced in long pieces
§  2 bay leaves
§  1 teaspoon salt (to taste)
§  1 teaspoon mango powder (amchoor)
§  2 tablespoons of chopped cilantro (green coriander)
§  1/4 cup water as needed
1.    In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
2.    Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready.
3.    Add "Hing" and cumin seeds to the oil after seeds crack add the bay leaves and green chillies and stir for a few seconds.
4.    Next, add the spice paste and stir for a minute until spices start leaving the oil.
5.    Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
6.    Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.
Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.

Making a paste with the spices will prevent the spices from burning.

Wednesday, August 26, 2015

Delicious Lasagna

TOTAL TIME: Prep: 30 min. plus simmering Bake: 70 min. + standing
MAKES: 12 servings
·         1 pound ground beef
·         3/4 pound bulk Jimmy Dean® Premium Pork Sausage Roll
·         3 cans (8 ounces each) tomato sauce
·         2 cans (6 ounces each) tomato paste
·         2 garlic cloves, minced

·         2 teaspoons sugar
·         1 teaspoon Italian seasoning
·         1 teaspoon salt
·         1/2 teaspoon pepper
·         3 eggs
·         3 tablespoons minced fresh parsley
·         3 cups (24 ounces) 4% small-curd cottage cheese
·         1 carton (8 ounces) ricotta cheese
·         1/2 cup grated Parmesan cheese
·         9 lasagna noodles, cooked and drained
·         6 slices provolone cheese
·         3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Nutritional Facts
1 serving equals 493 calories, 27 g fat (14 g saturated fat), 143 mg cholesterol, 1,144 mg sodium, 29 g carbohydrate, 3 g fiber, 35 g protein.
1.    In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
2.    In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
3.    Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
4.    Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Traditional Lasagna in Taste of Home April/May 2000, p25

Eggplant Parmagian

35 min
1 hr
1 hr 10 min
Yield:4 and 6 servings

·         The Sauce:
·         1/4 cup extra-virgin olive oil
·         3 medium yellow onions, peeled, halved, and cut into thin slices
·         6 cloves garlic, peeled and grated
·         Kosher salt
·         1 tablespoon crushed red pepper flakes
·         1 tablespoon granulated sugar
·         3 (28-ounce) cans San Marzano whole plum tomatoes
·         The Eggplant:
·         2 medium eggplants, washed and cut into 1/2-inch thick rounds (about 2 1/2 pounds)
·         1/2 cup all-purpose flour
·         Freshly ground black pepper
·         5 large eggs
·         3 tablespoons whole milk
·         4 cups Italian-style breadcrumbs
·         1 tablespoon dried oregano
·         1 tablespoon fresh thyme leaves
·         Vegetable oil, for frying, as needed, about 1 1/2 to 2 cups
·         1 1/2 pounds mozzarella cheese, cut into thin slices
·         1/2 cup grated Parmesan
·         1 pound provolone cheese, grated
·         2 handfuls fresh basil, leaves only, torn
I really think this is what I would eat for my last meal on Earth. It's so simple and, when done right, sublime. I cannot stop eating this!
For the tomato sauce: In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and season with salt and red pepper flakes. Cook until theonions become translucent, 3 to 5 minutes. Add the sugar and the canned tomatoes. Use a wooden spoon to break up some of the whole tomatoes and cook 10 to 15 minutes over medium heat, stirring from time to time. Taste for seasoning, the tomatoes should be fairly broken down and the flavors coming together. Cook for another few minutes if the tomatoes still taste like they need a little more time to break down. Set aside to cool.
For the eggplant (this step is optional, leave it out if you have limited time): Arrange the eggplant rounds in a single layer on 2 baking sheets. Sprinkle with salt on both sides of each slice and allow it to sit for about 1 hour. Salting it draws out the liquid and bitter flavor. After an hour, rinse with cold water and dry them thoroughly with a kitchen towel.
Put the flour in a medium bowl and season with salt and pepper. In another bowl, whisk together the eggs and milkand season with salt and pepper. In a third bowl, combine the breadcrumbs with the oregano and fresh thyme leaves and season with salt and pepper. Dip each eggplant slice in the flour and shake off any excess. Then, dip in the egg mixture, and finally in the breadcrumbs. Make sure to coat both sides of each slice of eggplant. Arrange them in single layers on the baking sheets.
In a large skillet, pour enough oil to accumulate about 1/2-inch in the bottom. Heat the oil until it begins to smoke lightly (alternatively, test with a thermometer and wait until the oil registers between 380 degrees F and 400 degrees F). Use a pair of kitchen tongs to add a single layer of the eggplant to the pan. Cook them until they are golden brown, about 2 minutes on each side. Remove from the oil and transfer to a baking sheet fitted with a kitchen towel so the eggplant can drain as the others cook. Season lightly with salt. Take care to reheat the oil back up to temperature before adding another batch of slices to the pan.
Preheat oven to 350 degrees F.
To assemble: In a 9 by 13-inch baking dish, spoon about 1/4 of the tomato sauce on the bottom. Top with a layer of the fried eggplant; the eggplant slices can overlap slightly. Top with about 1/3 of the mozzarella slices. Sprinkle with about 1/4 of the Parmesan and provolone cheeses. Top with a layer of torn basil leaves. Spoon sauce and repeat the layering 2 more times to make 3 layers. End with the remaining mozzarella. Carefully press the layers down firmly into the dish once assembled. Place the dish in the top part of the oven and cook until the cheese is melted and bubbly, 35 to 40 minutes. For extra browning, put the dish under the broiler for a minute or two just before serving to get an extra brown cheesy top. I always nibble on a bit of that before sharing it with my friends!

Recipe courtesy of Alex Guarnaschelli