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Artichoke Dip – DTA

Artichoke Dip - DTA

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 can Artichoke Hearts - drained and chopped (Not marinated ones...just plain)
  • 1/4 onion chopped fine
  • 1 cup Mayo (Hellman's LIght is what Pip and I both use)
  • 1 cup shredded parmesan cheese (I think the shredded parmesan gives it a better flavor than the grated)

Instructions

    1. Mix all ingredients together.
    2. Put in oven-proof dish and bake 30 min. at 350.
Category: recipes

Chocolate Gravy

Chocolate Gravy

Chocolate Gravy

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1-1/2 cups Sugar
  • 3 Tbs Cocoa
  • 2 cups Milk
  • 3 Tbs Corn Starch
  • 2 tsp Vanilla
  • 1 Tbs Butter

Instructions

    1. Mix first 4 ingredients over medium-high heat.
    2. When thickened, add remaining ingredients.
    3. Serve over biscuits
© engineeress
Category: recipes

Kolacki

Kolacki

Kolacki

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Ingredients

  • 8 ounces cream cheese
  • 8 ounces butter
  • 2 cups flour
  • 1/2 tsp baking powder
  • Optional confectioners' sugar

Kolacki Cheese Filling

  • 8 ounces cream cheese
  • 1/4 cup sugar
  • 1 egg yolk
  • 1/2 tsp vanilla

Instructions

  1. Cream the cream cheese and butter
  2. Sift flour and baking powder together and add to butter mixture
  3. Roll dough to 1/8 inch thickness and cut into 2 inch squares or rounds
  4. Fill with desired filling
  5. Bake at 400 on cookie sheet until lightly brown, about 12-15 minutes
  6. Cool and sprinkle with powdered sugar
© engineeress
Category: recipes

Crescent Cookies

Crescent Cookies

Crescent Cookies

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 1 cup butter, softened
  • 2 cups finely chopped nuts
  • 2 cups flour
  • 4 Tbs sugar
  • 1 tsp vanilla extract
  • Confectioners sugar

Instructions

  1. Cream butter and sugar
  2. Mix in vanilla, flour, nuts
  3. Bake at 325 until lightly brown, about 15 minutes
  4. While warm, roll in confectioners sugar
Category: recipes

Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeno

Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeño

Dan Kluger’s Recipe for Celery Salad with Pear, Feta, Olives and Jalapeño

Yield: 4
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

  • ¼ cup Verjus, Champagne vinegar or rice vinegar
  • 2½ tablespoons minced shallots
  • Kosher salt and freshly ground black pepper
  • 1½ cup extra virgin olive oil, plus extra for drizzling
  • 4 cups celery sliced into ½-inch pieces
  • 1½ cups peeled and diced Bosc pears
  • 1 tablespoon diced jalapeño
  • ½ cup roughly chopped Kalamata olives
  • 3 tablespoons chopped parsley
  • 3 tablespoons chopped mint
  • ¾ cup crumbled feta cheese

Instructions

    1. Set a medium pot of salted water over high heat and bring to a boil. Meanwhile, make vinaigrette: Combine vinegar, shallots and pinch of salt in a bowl and let shallots macerate 10 minutes. Whisk in oil, adjust seasonings to taste and set aside.
    2. Plunge celery into boiling water and blanch until bright green, about 2 minutes. Toss dry and let stalks cool until just warm to the touch or room temperature, at least 10 minutes. Season celery with salt and drizzle with olive oil.
    3. In a salad bowl, toss blanched celery with pear, jalapeño and olives. Dress generously with vinaigrette and adjust seasonings to taste. Spoon salad onto 4 plates and garnish with cheese and herbs. Finish with an extra drizzle of olive oil and serve.
© engineeress
Category: recipes

Fresh Herb-Marinated Feta

Fresh Herb-Marinated Feta

Fresh Herb-Marinated Feta

Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 4 minutes
Total Time: 34 minutes

Ingredients

  • 1/2 cup extra virgin olive oil
  • 2 gloves garlic, minced
  • 1 tsp. fresh chives
  • 1 Tbs. fresh parsley
  • 1 tsp. fresh rosemary
  • 1 Tbs. finely chopped red bell pepper
  • 2 tsp. fine lemon zest
  • 2 medium kalamata olives, finely shopped
  • fresh ground black pepper
  • 1 pinch sea salt
  • 1 (4oz) feta cheese - be sure to get the block, not the crumbles

Instructions

  1. In a medium size microwave-safe bowl, heat olive oil on high for 1 minute. Add garlic and allow to cool for 15 minutes. Add all other ingredients except the feta.
  2. Place feta in a medium size ziploc bag and add oil/herb mixture. Place bag in a clean bowl in refrigerator for at least 4 hours and up to 48 hours in advance. Turn bag every now and then to keep all sides of feta covered with oil/herb mixture.
  3. Bring to room temperature by removing bag from refrigerator about an hour before serving. To serve, remove feta block from bag and place on a small serving tray. Drizzle herb mixture over the top. Serve with crostini, crackers or a loaf of warm, crusty bread.

Notes

From thecafesucrefarine.com

Category: recipes

Pasta with Asparagus-Lemon Sauce

Pasta with Asparagus-Lemon Sauce

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

  • 1 lb. fresh asparagus, tough ends trimmed
  • 1 tsp. finely grated fresh lemon zest
  • 1/4 cup extra-virgin olive oil
  • 1 lb. penne or pasta of choice
  • 1/2 cup grated Parmigiano-Reggiano

Instructions

  1. Cut asparagus into 1-inch pieces, reserving tips separately.
  2. Cook asparagus stems in 5 to 6 quarts boiling water with 2 tablespoons salt until very tender, 6 tp 8 minutes.
  3. Transfer with a slotted spoon to a colander, reserving cooking water in pot, and rinse under cold water.
  4. Drain asparagus well and transfer to a food processor or blender.
  5. Cook asparagus tips in same boiling water until just tender, 3 to 5 minutes.
  6. Transfer with a slotted spoon to colander, reserving boiling water in pot, and rinse under cold water. Drain tips well.
  7. Puree asparagus stems with zest, oil, and 1/2 cup asparagus cooking water.
  8. Transfer sauce to a 4-quart saucepan.
  9. Cook pasta in boiling asparagus cooking water until it still offers considerable resistance to the tooth, around three fourths of the recommended cooking time. Reserve 2 cups cooking water and drain pasta.
  10. Add pasta and 1 cup cooking water to the sauce and cook for 10 minutes or until sauce coats pasta well. If too dry, add more water in small amounts.

Notes

Gourmet Magazine, May 2000

Category: recipes

Grandmom Trigiani’s Asparagus Tips

Grandmom Trigiani's Asparagus Tips

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 20 asparagus spears, chopped into 1/2-inch pieces.
  • 3 ounces blue cheese, softened
  • 3 ounces goat cheese, softened
  • 1 egg, beaten

Instructions

  1. Preheat the oven to 400 degrees.
  2. Begin steaming the asparagus; stop when it becomes a bright, vivid green.
  3. While the asparagus is steaming, in a large bowl blend the cheeses and egg. Toss with the cooked asparagus.
  4. Place in a shallow baking pan, covered, and bake for 20 minutes.

Notes

From the book, "Cooking with My Sisters".

Fried Cauliflower

Fried Cauliflower

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 large head of cauliflower
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 2 tbs. minced garlic
  • 1/2 cup whole milk
  • 1/2 cup olive oil

Instructions

  1. Clean the cauliflower
  2. Steam the whole head until tender (or until a skewer can pierce). Do not overcook.
  3. Set aside to cool and then cut into small florets. Set aside.
  4. In a large bowl, beat the eggs.
  5. Add the remaining ingredients except the olive oil and stir to blend well.
  6. Heat the olive oil in a small or medium saucepan.
  7. Drag each floret through the batter, coating it evenly.
  8. Drop the florets into the hot olive oil in batches and remove when golden. Drain on paper towels.

Notes

This recipe is from the book, "Cooking with My Sisters".

Sautéed Mushrooms

Sautéed Mushrooms

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

  • 1/4 lb. (1 stick) butter
  • 1 yellow onion, chopped
  • 1 lb. whole white mushrooms
  • 1 garlic clove, minced
  • 1/2 tsp. fresh thyme
  • 1/2 tsp. fresh oregano
  • 1/2 tsp. fresh basil
  • 1/2 tsp. salt
  • 1/2 cup white wine

Instructions

  1. In a large sauté pan, heat the butter.
  2. Add the onion and sauté until golden.
  3. Add the remaining ingredients and simmer slowly for 45 minutes, or until the mushrooms are tender.
  4. Place in a serving bowl and serve with your favorite dish. The sauce makes an excellent accompaniment for any meat dish.

Notes

This recipe is from the book, "Cooking with My Sisters".

Category: recipes