Julie Cooks
recipes for life
Archive for September, 2007
September 30, 2007 at 1:11 pm · Filed under Baking
1 1/2 c. butter
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
2 c. oats
2 c. rice krispies
1 1/2 c. chocolate chips
1/2 c. pecans (or walnuts)
Mix together butter, sugars, eggs, vanilla in a large bowl until blended.
Add flour, baking powder, baking soda, salt, oats, rice krispies, chocolate chips and nuts and stir together.
Drop batter on baking sheets in mounds of about 3 tbsp and flatten with hand.
Bake @ 350 for 8-9 mins.
September 29, 2007 at 6:51 pm · Filed under Baking
Most people make key lime pie using a graham cracker crust, but I prefer to use pastry.
Filling:
1 can condensed Milk
1/2 cup key lime juice
3 egg yolks
Whisk together and add to top of crust. Refridgerate and serve.
Add whipped cream to top, and serve.
September 29, 2007 at 6:48 pm · Filed under Side Dishes
ngredients
1 medium onion, chopped
4 large potatoes, peeled and chopped
2 tbsp Pataks Mild Curry Paste
2 tbsp canola oil
Directions
In a large baking dish, add onions and potatoes.
Mix together Pataks and hemp oil. Mix into potatoes and onions.
Baked uncovered, stiring occasionally, for about 1 hour at 350 degrees. Baking time can vary depending on size of chopped potatoes.
September 29, 2007 at 6:48 pm · Filed under Main courses
Ingredients
1 small onion, chopped
1 tbsp hemp oil
2 tbsp Pataks Korma Curry Paste
1 tsp tumeric
2 cups soy milk (So Nice Original recommended)
12 frozen Potato and Onion perogies
1 cup frozen green peas
Directions
Fry onion in hemp oil until softened.
Add Pataks Curry Paste, Tumeric and slowly add soy milk to build a creamy sauce.
Add perogies and cook directly from frozen until cooked through. Add grean peas and cook for another 2-3 minutes.
Serve and enjoy.
September 26, 2007 at 9:20 pm · Filed under Main courses
Ingredients
1 package Schneiders Octoberfest Sausage
1 medium onion, chopped
1 clove garlic, minced
½ tsp. dried parsley
Salt and Pepper
¼ tsp. crushed red pepper (optional)
1 Tbsp. cornstarch
2 cups milk
1 can (19oz) tomatoes, chopped
2 cups uncooked penne pasta
1½ cup grated Mozzarella cheese
Directions
Cut sausage into 1″ pieces. In a large frying pan, cook sausages over medium-high heat until browned on all sides. (Optional: For hot dish, add crush red pepper). Add onion and garlic; cook until onion is tender.
Stir in cornstarch, and add milk. Stir until mixture comes to a boil and thickens.
Add tomatoes, parsley and penne. Return to a boil, cover and simmer for 15 minutes or until pasta is tender.
Stir in 1 cup Mozzarella cheese.
Serve garnished with remaining cheese, and parsley.
September 26, 2007 at 9:17 pm · Filed under Main courses
Ingredients
1 cup uncooked white rice
500g mild italian sausage
1 large onion, chopped finely
Salt and Pepper
1 tsp parsley flakes
4 bell peppers, sliced in half lengthwise, seeds removed
¼ cup bread crumbs
¼ cup grated parmesan cheese
Directions
Preheat oven to 400°F.
Start rice cooking according to directions.
Remove sausage from casings and cooking a large skillet over medium heat. Break sausage apart as it cooks. Once sausage is cooked, add chopped onion. Season with Salt and Pepper.
When rice is finished cooking, add to sausage in skillet. Cooking until rice has absorbed some of the fat from the sausage. Stir in parsley.
Spoon sausage and rice into bell peppers. Mix together bread crumbs and parmesan cheese; spread over top of each pepper. Bake for 30 minutes, or until tops are crusty and brown.
Serve with extra grated parmesan cheese, or cheddar cheese.
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September 26, 2007 at 9:16 pm · Filed under Main courses
Directions:
1 lb lean ground beef
1 med. onion chopped (1/2 cup)
1/2 cup sour cream
1 cup shredded Cheddar cheese
2 tbsp chopped fresh parsley
1/4 tsp pepper Heat oven to 350º. Cook beef in 10 inch skillet over medium heat 8-10 minutes, stirring ocasionally, until brown; drain if necessary. Stir in onion, sour cream, 1 cup cheese, the parsley and pepper. Cover and set aside.
1/3 cup chopped green bell pepper
2/3 cup water
1 tbsp chili powder
1/2 tsp dried oregano leaves
1/4 tsp ground cumin
2 whole green chilies, chopped
1 clove garlic, finely chopped
1 can (15 oz.) tomato sauce Heat bell pepper, water, chili powder, oregano, cumin, chilies, garlic and tomato sauce to boiling, stirring occasionally; reduce heat to low. Simmer uncovered 5 minutes. Pour into ungreased pie plate, 9 x 1 1/4 inches.
Beef mixture (Step 1)
Sauce (Step 2)
8 corn (or flour) tortillas (6 inch diameter)
Dip each tortilla into sauce to coat both sides. Spoon about 1/4 cup of beef mixture onto each tortilla; roll tortilla around filling. Place in ungreased rectangular baking dish, 11 x 7 x 1 1/2 inches. Pour remaining sauce over enchiladas.
Shredded Cheddar cheese, sour cream and chopped onions, all to garnish top of dish Bake uncovered about 20 minutes or until bubbly. Garnish with shredded cheese, sour cream and chopped onions.
September 26, 2007 at 9:15 pm · Filed under Main courses
Ingredients
4 cups uncooked extra broad egg noodles
1 lb ground beef
1 onion, chopped
3 cups sliced mushrooms
4 cloves garlic, minced
½ tsp basil
½ tsp oregano
2 tbsp. worcestershire sauce
¼ cup red wine
2 cans cream of mushroom sauce
4 tbsp. sour cream
Directions
Cook noodles according to directions.
While the noodles are cooking, fry the ground beef, until browned and cooked. Add onion, mushrooms, garlic basil and oregano. Cook until mushrooms are tender and onions are softened.
Add worcestershire sauce, and slowly add the wine. Cook until wine has been absorbed or evaporated.
Add mushroom soup and mix thoroughly. Wait until the soup is heated through, then remove from heat and add sour cream.
Serve over egg noodles. Garnish with parsley if desired.
September 26, 2007 at 9:14 pm · Filed under Main courses
Ingredients
4 oz. (113 g) glass noodles
Boiling water (to cover)
1 tsp sesame oil
125 g (8 oz) ground beef (or sliced flank steak)
1 tbsp soy sauce
1 tsp sugar
1 garlic clove (crushed)
1 sliced green onion
pepper
1 c. sliced carrot
4 tsp sesame oil
2c. mushrooms
1 sliced onion
3 c. chopped spinach
1 tbsp soy sauce
2 tsp sugar
Directions
Cover noodles with boiling water and set aside
Cook beef with first six ingredients and then add veggies and remaining ingredients to cook. Toss with noodles and serve.
September 26, 2007 at 9:12 pm · Filed under Main courses
Ingredients
For Stuffed Chicken:
4 chicken breasts, trimmed of fat
¾ cup crumbled feta cheese
4 tbsp. olive oil
2 tsp. tarragon
1 tsp. basil
2 tsp. chopped garlic
½ cup frozen spinach
Salt and Pepper
Juice of ½ a lemon
For Sauce:
2 shallots, minced
2 tbsp. olive oil
1 cup sundried tomatoes(dry packed), sliced
1 cup cream or half & half
1 cup milk
Salt and Pepper to taste
Directions
Mix together everything for stuffing except chicken, cover and marinate 4 hours in the refrigerator.
Cut pockets in the side of the chicken, and stuff. Bake in oven at 350°F for 20-30 minutes.
In a pot or skillet, over medium heat, sauté shallots in olive oil, until softened. Add sundried tomatoes, and cook for 5 minutes. Add cream, salt and pepper. Simmer until cream reduces.
After cream has reduced, sauce can be blended to puree tomatoes, served as is, or remove tomatoes before serving.
When chicken is done, serve with sauce over chicken. This dish goes well with ceasar salad, green beans, and roasted baby potatoes.
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