|Chicken Enchilada Casserole|
3 cups shredded, cooked chicken
1 packet (1.25 ounce) taco seasoning
2 cups salsa verde
9 fajita-size flour tortillas
1 can (15.5 ounces) refried beans, warmed in microwave
8 ounces sour cream
3 cups shredded cheddar cheese
Heat oven to 350 degrees. Mix chicken, taco seasoning, 1/2 cup water and salsa verde in a skillet. Simmer on medium heat for 10 minutes.
Coat 13 x 9 x 2-inch pan with nonstick cooking spray. Cover bottom of pan with 3 flour tortillas, overlapping. Pour half of the chicken mixture on the tortillas. Cover with 3 more tortillas. Spread with warmed beans and the sour cream.
Sprinkle half the cheese over the beans and sour cream, and cover with the remaining 3 tortillas. Top with remaining chicken mixture, followed by remaining cheese.
Bake at 350 degrees for 25 to 28 minutes, until bubbly.
|Harvest Time Pork Roast|
3- to 3 1/2 pounds boneless pork loin roast
1/2 cup orange marmalade
3 tablespoons orange juice
2 teaspoons fennel seed, crushed
1 teaspoon dried thyme leaves
1 teaspoon dried sage leaves, crushed
2 medium dark-orange sweet potatoes, peeled, cut into 1 1/2-inch pieces
1 pound Brussels sprouts, cut in half if large
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Heat oven to 325 degrees F. On rack in shallow roasting pan, place pork. In small bowl, mix marmalade, orange juice, fennel, thyme and sage. Brush half of the marmalade mixture over pork.
In large bowl, toss sweet potatoes and Brussels sprouts with oil, salt and pepper. Arrange vegetables around pork. Insert ovenproof meat thermometer so tip is in thickest part of pork.
Roast uncovered 1 hour. Brush pork with remaining marmalade mixture; gently stir vegetables to coat with pan juices. Roast about 15 minutes longer or until thermometer reads 155 degrees F and vegetables are tender. Cover pork with foil and let stand 10 to 15 minutes until thermometer reads 160 degrees F.
|Make-Ahead Eggplant Parmigiana|
1 (2 pound) pork tenderloin
2 eggplants (2 1/2 lb), cut in 1/2-in.- thick rounds
1/2 tsp freshly ground pepper
1 jar (26 oz) marinara sauce (about 3 cups)
1 1/2 cups (6 oz) shredded part-skim mozzarella
1/2 cup grated Parmesan
You’ll need a broiler pan with rack and a shallow 3-qt baking dish. Heat broiler.
Place half the eggplant on broiler rack; evenly coat with nonstick spray then sprinkle with half the pepper. Broil 4 in. from heat 4 to 8 minutes per side until lightly browned and tender. Repeat with remaining eggplant and pepper.
Heat oven to 350°F.
Spread 1/2 cup marinara sauce in baking dish. Line with 1/2 the eggplant. Spoon on 1 1/4 cups sauce; top with 1 cup mozzarella, then remaining eggplant, sauce and mozzarella.
Sprinkle with Parmesan; cover with foil.
Bake 45 minutes or until bubbly. Let rest 15 minutes
|Company's Coming Turkey Recipe|
8 tablespoons butter, softened, divided
3 garlic cloves, minced
1 tablespoon poultry seasoning
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 turkey (14 to 16 pounds)
3/4 teaspoon salt
3/4 teaspoon pepper
3 large onions, quartered, divided
3 garlic cloves
2 fresh rosemary sprigs
2 fresh thyme sprigs
2 cans (14-1/2 ounces each) chicken broth
3 cups white wine or additional chicken broth
3 celery ribs, cut into 2-inch pieces
3 medium carrots, cut into 2-inch pieces
In a small bowl, combine 5 tablespoons butter, minced garlic, poultry seasoning and minced rosemary and thyme. With fingers, carefully loosen skin from the turkey breast; rub butter mixture under the skin. Rub remaining butter over skin of turkey. Sprinkle salt and pepper over turkey and inside cavity.
Place two onions, garlic cloves and rosemary and thyme sprigs inside the cavity. Place turkey on a rack in a large shallow roasting pan. Pour broth and wine into pan. Add celery, carrots and remaining onion.
Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a meat thermometer reads 180°, basting occasionally. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before slicing. If desired, thicken pan drippings for gravy. Yield: 14 servings.
|Three Meat Cannelloni Bake|
1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
1/2 cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon freshly ground nutmeg
3/4 cup grated Parmesan cheese
1/4 cup chopped parsley
4 cups tomato sauce
1/2 cup heavy whipping cream
1 pound fresh pasta sheets
Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
Combine the tomato sauce and cream, set aside.
Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
|Honey Butter Ham|
1 (12 pound) bone-in ham
3/4 cup butter, softened
3/4 cup honey
1/2 cup whole cloves (optional)
Preheat the oven to 350 degrees F (175 degrees C).
Cut 1 inch deep criss-crosses into the flat side of the ham. In a small bowl, mix together the butter and honey. Slather onto the ham, making sure to get in the crevices too. Insert cloves into the ham if desired. Place in a roasting pan.
Bake for 4 hours in the preheated oven, or 20 minutes per pound. The internal temperature should reach 160 degrees F (70 degrees C). Baste every 20 minutes with the drippings.
Remove, slice, serve, savor.
1 pound uncooked large shrimp, peeled and deveined
1 (8 ounce) can (8 to 10 count) artichoke hearts in water, drained
1/2 cup Italian seasoned bread crumbs
1 tablespoon chopped fresh parsley
1 lemon, juiced
1/2 cup butter
1 1/2 tablespoons minced garlic
1 tablespoon finely shredded imported Romano cheese
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
Arrange the shrimp in the bottom of the prepared baking dish. Gently squeeze any excess liquid from the artichoke hearts, break the hearts into quarters, and arrange in spaces between the shrimp.
Sprinkle the bread crumbs and parsley over the shrimp and artichoke hearts; sprinkle lemon juice over the crumbs. Melt butter with garlic in a small saucepan over medium-low heat; drizzle the butter mixture over the bread crumbs. Sprinkle the top with Romano cheese.
Bake in the preheated oven until the crumbs and cheese brown lightly and the shrimp turn opaque and orange-pink in color, 10 to 12 minutes. Serve hot.
|Fabulous Beef Tenderloin|
1 (3 pound) beef tenderloin roast
3/4 cup soy sauce
1/2 cup melted butter
Preheat oven to 350 degrees F (175 degrees C).
Place roast into a shallow, glass baking dish. Pour soy sauce and melted butter
over the tenderloin.
Bake in preheated oven for 10 minutes, then turn the roast over, and continue cooking 35 to 40 minutes, basting occasionally until the internal temperature of the roast is at 140 degrees F (60 degrees C) for medium. Or, cook to your desired degree of doneness. Let meat rest for 10 to 15 minutes before slicing.