Professional Documents
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Jake's Cookbook
Jake's Cookbook
Jacob Blankenship
Food Preparation
Kathy Manning, Teacher
Appetizers
11.Let cool slightly before removing from the muffin pan, garnish with parsley,
and serve immediately.
Easy Crab Puffs
INGREDIENTS:
1 sheet of puff pastry dough, thawed (see package directions)
4 oz. cream cheese, softened (1/2 of an 8 oz. block or 1/2 of an 8 oz.
container)
2 tablespoons mayonnaise
12 oz. canned or fresh crab meat, drained and picked through it for any
shells.
2 green onions or scallions, chopped
2 tsp. fresh lemon juice
tsp. garlic powder
salt and pepper to taste
1 egg for egg wash
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. Cut puff pastry into 16 squares. Depending on brand of puff pastry you buy,
you might have a rectangular sheet that you could get away with cutting 20
squares. You'll have enough filling for 20 if you can get 20 squares.
3. Combine all the rest of the ingredients in a bowl. Place a couple teaspoons
of filling in the center of each puff pastry square and spread from one corner
to the opposite corner diagonally. Keep the other two corners clear of filling.
If you have leftover filling, you can go back and add a little more to each
puff, or just use it as a dip with crackers for a little cook's treat.
4. Take one of the corners that doesn't have filling on it and fold it across the
filling, then fold the other corner over that, tucking it tightly to the other
side. As they bake, they'll spread apart more so make sure and press to seal,
using a bit of water on your finger to help seal if needed.
5. Place puffs on a cookie sheet with a little space in between like you'd do
with cookies. In a small bowl, beat egg to use as an egg wash and brush egg
wash over the tops of each puff.
6. Bake for 12-15 minutes or until tops and bottoms of puffs are golden brown.
Garnish with green onions if you'd like and serve.
Beverages
Breads
6. Cut each rectangle into strips, to the height of your loaf tins, with a very
sharp knife and lay the strips on top of each and cut the layered strips into
squares the width of your tins.
7. Grease or line your loaf tins, and then stack the squares on top of each other,
turn the stack on its side and place them into the tins (don't worry if your
dough doesn't reach the edge of the tins, the dough will rise again with the
final proof). Cover the tins in glad wrap and set aside for 30 minutes.
8. At this stage, if you want to freeze the loafs you can.
9. Preheat oven to 190 Celsius.
10. Remove the glad wrap from the loaf tins and bake in the over for 55
minutes until the tops are golden. Remove from pan and let it rest for 10
minutes before removing from the tin and serving warm.
DIRECTIONS:
1. In the bowl of a stand mixer, add yeast, milk and honey. Swirl with your
fingers or a spoon to dissolve the yeast. Allow the yeast to bloom. It will
start to bubble and become aromatic, about 5 minutes.
2. Add 6 tablespoons butter, eggs and 4 cups of flour, mix on low using dough
hook, until smooth. Add enough remaining flour to for the dough to come
together (mine takes the whole 4 1/2 additional cups) add salt. Allow to
knead for about 7-9 minutes until dough is tacky, but not sticky.
3. Turn onto a floured board; knead a few turns. Place in a bowl with 1
tablespoon butter bowl, turning once to grease top. Cover with a damp cloth
and let rise in a warm place until doubled, about 1 hour.
4. Meanwhile brush 2 cookie sheets with melted butter.
5. Punch dough down and turn out onto a floured board. Roll dough into a
rectangle, about 1 tall. Cut into 48 pieces, (6 rows cut into 8 rolls each).
Place rolls on buttered cookie sheets about - 1 apart. Cover and let rise
until almost doubled in size, about 45-60 minutes.
6. Preheat oven to 350.
7. Bake both pans together. 12-15 minutes or until golden brown. Brush with
remaining melted butter. Serve and enjoy.
SWIRL INGREDIENTS
1/3 cup granulated sugar
2 teaspoons cinnamon
2 tablespoons water
GLAZE INGREDIENTS
1/2 cup powdered sugar
1 tablespoon milk
DIRECTIONS:
1. Pre-heat our oven to 350 DEGREES and prepare a bread pan (about 95
inches) by spraying it with non-stick cooking spray or lightly greasing it
with butter.
2. In a large bowl combine flour, baking powder, salt, and sugar.
3. In a small bowl combine egg, milk, vanilla extract and yogurt or sour cream.
4. Add the dry ingredients into the wet and stir to combine. You can use a large
wooden spoon for this if you wish, no mixer is required.
5. In a small bowl combine swirl ingredients together 1/3 cup sugar, 2
teaspoons cinnamon and 2 tablespoons water.
6. Use a tablespoon to drop spoonfuls of this mixture over the bread, then use a
knife to make swirl designs to incorporate the cinnamon mixture into the
bread.
7. Bake for 45-50 MINUTES or until you insert a toothpick and it comes out
clean.
8. Remove the bread from the oven and transfer it to a cooling rack to cool for
15 minutes.
9. Meanwhile, make the glaze ingredients by combining 1/2 cup powdered
sugar with 1 tablespoon milk.
10.Remove the bread from the pan and allow it to continue cooling completely.
11.When the bread has completely cooled, pour the glaze over the top and
serve.
DIRECTIONS:
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10
minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add
the bread flour and stir until the dough forms a ball. Knead on a lightly
floured surface for about 5 minutes, adding more flour as necessary to
prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in
size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal
dusted pizza peel or parchment paper; cover; and let rise until doubled in
size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has
risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and
Casseroles
DIRECTIONS:
1. Cook your chicken thoroughly, I tossed it in the oven covered at 375 for 45
minutes, but time will vary depending on the size/thickness of your chicken.
2. During the last 10 minutes of the chicken cooking, make your bacon and
make the noodles per directions on the package. Set both aside once done.
Oh, and chop up your bacon.
3. Chop your chicken into bits.
4. Mince your garlic cloves.
2. Turn oven down to 350 degrees. Spray a 913 metal or glass pan with
cooking spray. Place bread (toasted side up) into your 913 pan. Fill it up
leaving very few gaps; cut one slice into pieces if necessary to fill large
gaps. In a medium bowl, combine the cream cheese, mayonnaise and Italian
seasoning using an electric mixer until smooth (be sure to scrape down the
sides of your bowl). Using a spatula, spread the mix over all the bread slices
creating a sheet of the cream cheese mix.
3. Cut the thawed meatballs in half sprinkling them all over the cream cheese
mix.
4. Pour your can of spaghetti sauce evenly over the meatballs.
5. Evenly sprinkle the shredded mozzarella over the spaghetti sauce.
6. Bake for 30 minutes until heated all the way through and cheese is golden
and bubbly.
2. Peel one large or two smaller onions and cut them in wedges.
3. Remove the base and stalks of the fennel, and turn that one into wedges as
well. Looks so fresh green.
4. 1/2 to 1 bell pepper in strips.
5. Place everything in a big roasting tray. I cheated and bought pre-grated and
pre-cut carrots.
6. Use a big bowl to combine the oil with the Italian herbs, grated or chopped
garlic, and chicken broth.
7. Pour this witches brew all over your veggies and toss them around a bit.
8. Season with a generous amount of salt (kosher salt would be great) and
cracked black pepper.
9. Cover the tray with aluminum foil and pop it in a preheated oven. Bake at
450F (225C) for 45 minutes.
10.That gives you plenty time to brown the sausages. No need to cook them all
the way through, just lightly brown them.
11.Slice each sausage in half. Ive used half pork/ half beef sausages btw. You
can also use Italian sausage or any type of flavored sausage.
12.After 45 minutes the potatoes and vegetables should be fork tender. If
theyre not, cover the tray with the foil and pop them back in the oven for a
few more minutes. If they are fork tender, place the sausages in there and
pour the balsamic vinegar all over. Place the tray back in the oven,
uncovered, for 25 to 30 minutes.
13. Take it out after 15minutes, flip over those sausages and ladle some of the
juices lurking at the bottom all over the vegetables and sausages. Put it back
in the oven for the remaining time, until everything is nice and brown.
1. Toss the shrimp and 1 tsp Cajun seasoning together, set aside.
2. Toss the tomatoes with 1 tbsp olive oil and 1 tsp Cajun seasoning, set aside.
3. Heat 1 tbsp olive oil over medium heat in a cast iron skillet (or any ovensafe skillet.) Cook the shrimp until opaque, about 2-3 minutes per side.
Remove from the pan and set aside.
4. Add the remaining 1 tbsp of olive oil to the pan along with the onion,
jalapeno and garlic. Cook until the onion and jalapeno are tender, stirring
often. Mix in the quinoa, tomato paste, tsp Cajun seasoning and tomato
chunks. Top with the shrimp and then sprinkle with the fontina cheese.
5. Place in the oven and bake at 350 for 15 minutes. During the last 2 minutes,
turn on the broiler to high and broil until the cheese is slightly brown and
bubbly.
6. Garnish with fresh cilantro.
Desserts
1. Heat oven to 350F. Line the bottom of a 9x3-inch spring form pan with
parchment paper. Grease the side of the spring form pan or square pan with
butter or cooking spray.
2. Sift flour, baking powder, and salt together into a medium bowl.
3. In a separate large bowl, combine butter, Greek yogurt, and 1 cup sugar and,
using electric mixer, beat on medium-high speed until light and fluffy - no
more than 2 minutes.
4. Reduce speed to medium, mix in the egg, beat until light and fluffy. Then
mix in milk, vanilla.
5. Keeping the mixer speed low, mix in the flour mixture, gradually, just until
combined. Do not over mix.
6. Fold in chocolate chips into the batter. Transfer batter to spring form
pan. ARRANGE strawberries on top of the cake, cut sides down and close
together. Place chocolate chips in spaces in between.
7. Bake cake for about 1 hour until the top is golden brown and the tester
comes out clean. In the last 5-10 minutes of baking, you can take the cake
out of the oven and sprinkle some more chocolate chips on top, pressing
them lightly into the top of the cake (the top of the cake will already be
baked and a bit crusty) - it will make for a nice presentation. Return to the
oven for 5-10 more minutes, to allow chocolate to melt a bit and look even
nicer!
8. When the cake is done baking, let it cool (still in the baking pan) on a wire
rack. After cake has cooled for about 40 minutes, release the cake from the
spring form pan. At this point, if the cake is cool enough, you can slide your
hand under the cake, between the parchment paper and the bottom portion of
the spring form pan and move the cake with the parchment paper attached to
its bottom onto a cake plate easily.
6 Tablespoons milk
3 cups powdered sugar
1 teaspoon vanilla
cup caramel sauce, I used caramel ice cream topping in the jar
ADDITIONAL TOPPINGS
2 cups toasted coconut, See instructions below for how to make it
7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of
Caramel
cup evaporated milk
cup milk chocolate chips
1 teaspoon shortening or oil
DIRECTIONS:
1. Before making the cake, line an 18x13x1 inch cookie sheet with foil
and spread shredded sweetened coconut evenly over cookie sheet.
2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing
coconut regularly, every 2-5 minutes, to make sure all the coconut gets
toasted evenly and does not burn. Coconut is done when it is golden
brown.
3. In a large mixing bowl, measure flour and sugar. Set aside.
4. In a medium sauce pan, combine butter, water, cocoa and shortening.
Bring to a boil. After mixture reaches a boil, add it to the flour mixture
and stir to combine.
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order,
mixing in-between each addition.
6. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees
F for 20 minutes.
FROSTING
1. In a medium microwave safe bowl, combine butter and milk and bring
to a boil. Stir caramel sauce and then add powdered sugar and vanilla
and stir until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake
with a fork. Pour frosting evenly over top. Immediately sprinkle with
top of warm frosting with toasted coconut.
3. In microwavable bowl, add caramel and evaporated milk and cook on
high in 30 second increments, string in between each increment.
Continue to cook and stir until caramel is smooth. Drizzle over
coconut.
DIRECTIONS:
1. Preheat oven to 350F. Line an 8 x 8 or 9 x 9 baking pan with foil. Leave
an overhang on the sides. Set aside.
2. To make the shortbread crust: stir the melted butter, granulated sugar, vanilla
extract, salt, and half of the lemon zest together in a medium bowl. Add the
flour and stir until combined. Reserve cup of the shortbread crust and
place in the refrigerator or freezer until needed. Press remaining crust evenly
into the prepared pan. Bake for 18 minutes while you prepare the filling.
3. To make the filling: in the bowl of a stand mixer fitted with the paddle
attachment, or in a medium sized bowl with a hand mixer, beat cream cheese
on high until smooth. Beat in eggs, scraping down the sides as necessary.
Add sugar, lemon flavored Greek yogurt, remaining lemon zest, lemon juice,
and salt and mix thoroughly. Add flour and mix again until just combined.
Gently fold in blueberries with a spoon or spatula.
4. Pour filling into crust and add a few blueberries on top of filling. Remove
reserved crust from refrigerator and crumble over top of the filling (you may
need to separate into crumbs with a knife or fork). Sprinkle with sugar (or
Sugar In The Raw). Bake bars for 55-60 minutes minutes, or until toothpick
placed in center of pan comes out mostly clean. Allow pan to cool at room
temperature on a wire rack. When completely cool, chill in the refrigerator
for 1 hour.
5. When bars are completely chilled, lift out of the pan using foil overhang and
cut into squares. Top with lemon zest before serving. Bars can be stored
covered in the refrigerator up to 5 days.
1 cup candy bars (such as 8 miniature Reeses Peanut Butter Cups, about 15
mini Rolos, and a handful of M&Ms to make 1 cup)
Extra candy for the top of the pie
DIRECTIONS:
1. Preheat oven to 350F.
2. Place pie crust in a 9 pie plate, crimping as desired. Press the sides of the
crust so they are firmly attached to the edges of the pie plate.
3. Cream brown sugar and butter in the bowl of an electric mixer fitted with a
paddle attachment (or you can use a hand mixer). Add eggs and vanilla and
beat until combined. Add baking powder, salt, and flour and mix.
4. If you are using a stand mixer, add your candy bars to the bowl and mix on
medium-high to chop of the candy. (The strength of the mixer is enough to
break up soft pieces of candy, like Reeses or Rolos.) If youre using a hand
mixer, coarsely chop the candy, the mix it into the dough.
5. Press into prepared pan (dough is sticky, spray your hands with cooking
spray to avoid it sticking to your hands). Press some remaining candy on the
top for decoration. Press the sides of the crust that are showing with the tines
of a fork a few times.
6. Bake for about 24-30 minutes, until the crust is browned and the top of the
pie is golden. It may still be a little jiggly in the center. Cool completely
before cutting. Serve by itself or with whipped cream or ice cream.
Apple Crisp
INGREDIENTS:
CRUMBING
1/2 cup flour
1/2 cup old fashioned oats
1/2 cup brown sugar
1/2 tsp baking powder
1/4 tsp ground cinnamon
dash of salt
1/3 cup unsalted butter, diced into small chunks
APPLE FILLING
3-4 large Granny Smith apples, peeled and sliced thin
3 Tbsp butter, melted
2 Tbsp flour
1 Tbsp lemon juice
3 Tbsp milk
1/2 tsp vanilla extract
1/4 cup brown sugar
1/2 tsp ground cinnamon
dash of salt
DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. In a medium size bowl combine the crumb topping ingredients with a
fork or pastry blender until it resembles small crumbs. Refrigerate
while you prepare the apple filling.
APPLE FILLING
1. In a small bowl, combine melted butter and flour until well blended.
Add lemon juice, milk and vanilla and stir well. Stir in brown sugar,
cinnamon, and salt. Pour butter mixture over apples and toss to coat.
Pour apple mixture into an 8x8-inch baking dish and spread into an
even layer. Sprinkle crumb topping evenly over the apples. Bake for 3035 minutes or until golden brown and top is set. Remove from oven and
allow to cool for at least 10 minutes before serving.
Fruits
1 tbsp. Poppyseed
DIRECTIONS:
1. Toss together cabbage, fruits and poppyseed. Add slaw dressing, mix gently.
Cover and chill before serving.
DIRECTIONS:
1. For the filling, mix the peaches and strawberries together in a medium bowl.
Add the sugar and vanilla, tossing well to coat the fruit. Set aside and allow
the mixture to soak as you prepare the crust.
2. For the crust: In a medium bowl, whisk the flour, sugar, and salt together in
a medium bowl. Using a pastry cutter (or your hands), cut in the butter until
the mixture resembles coarse, pea-sized crumbs. Add 1/4 cup of ice water,
stirring with a fork until the flour is moistened. Add up to 2 more
Tablespoons of ice water if the dough seems dry. Gently knead the dough a
few times in the bowl until it all comes together. Shape the dough into a ball
and flatten it into a thick disk, as pictured above. Wrap it in plastic wrap and
refrigerate it for at least 1 hour.
3. Preheat oven to 425F degrees. Line a large baking sheet with parchment
paper or a silicone baking mat. Set aside.
4. On a lightly floured surface, roll the dough into a 12-inch circle. Trim the
rim of the circle to make a clean cut if desired. Transfer dough to the
prepared baking sheet.
5. Spoon the fruit (not the juices) into the center of the dough, leaving a 2-3
inch border all around, as pictured above. Gently fold the edges of the dough
over the fruit, overlapping the dough as necessary. Press gently to seal the
edges. Pour most of the reserved juices over the fruit, leaving about 1-2
Tablespoons behind. Too much juice and the dough will become soggy.
6. Brush the crust with the beaten egg and sprinkle with sugar. Bake for 25-35
minutes or until the crust is golden brown, Remove from the oven and allow
to slightly cool before serving.
7. If you wish to drizzle with vanilla glaze, use the glaze recipe from here.
Serve warm or at room temperature.
INGREDIENTS:
1 Fuji apple (or slicing apple of your choice), cut into 32 thin slices*
cup smooth peanut butter, melted
cup semi-sweet chocolate chips, melted
handful of chocolate chips, for sprinkling
DIRECTIONS:
1. Arrange apple slices on a plate.
2. Drizzle melted peanut butter over apple slices with a spoon, and do the
same with the melted chocolate.
3. Sprinkle handful of chocolate chips over the plate as topping.
4. Serve immediately.
INGREDIENTS:
1 cup rolled oats
1 cup pecan halves (about cup chopped)
cup almond meal
cup flaked coconut (unsweetened, preferably!)
teaspoon salt
teaspoon cinnamon
cup + 2 tablespoons olive oil
cup real maple syrup or raw honey
4 cups blueberries
DIRECTIONS:
1. Preheat the oven to 350 degrees. Chop the pecans. Combine the oats, pecans,
almond meal, coconut, salt, and cinnamon in a large bowl. Add the olive oil
and maple syrup and stir until well mixed.
2. Grease a square baking dish (8x8 or 9x9) and arrange the blueberries in the
bottom. Top with the oat mixture. Bake for 25-35 minutes or until the top is
golden brown and has firmed up slightly. If you want, you can top with
additional flaked coconut and return to the oven for another 5 minutes just
for some decorative toasted coconut on top.
INGREDIENTS:
FOR THE DOUGH
4 cups Whole Milk
1 cup Sugar
1 cup Canola Oil
2 packages Active Dry Yeast, 0.25 Ounce Packets
8 cups All-purpose Flour
1 cup (additional) All-purpose Four
1 Tablespoon (heaping) Salt
1 teaspoon (scant) Baking Soda
1 teaspoon (heaping) Baking Powder
FOR THE FILLING
1 stick Butter
3/4 cups Sugar
2 whole Lemons, Zested
2 cups (Heaping) Fresh Blueberries
FOR THE GLAZE
1 whole Lemon, Juiced
2 whole Lemons, Zested
3 cups Powdered Sugar
2 cups Whole Milk, Or As Needed
1 dash Salt
3 Tablespoons Melted Butter
DIRECTIONS:
FOR THE DOUGH
1. Mix milk, 1 cup sugar, and canola oil in a large pot or Dutch oven. Heat
over medium heat until very warm but not boiling. Remove from heat and
allow to cool until warmer than lukewarm but not hot.
1. Sprinkle yeast over the surface of the liquid, then add in 8 cups flour. Stir
gently until totally combined. Mixture will be very wet and sticky. Cover
with a tea towel, keep in a draft-free place, and allow to sit for 1 hour.
2. After 1 hour, add in an additional cup of flour, as well as the salt, baking
soda and baking powder. Mix until combined. Refrigerate dough, covered,
until you need it. (Refrigerating the dough helps make it easier to handle.)
3. Preheat oven to 375 F. Butter a large baking dish (or a couple of smaller
dishes) generously. you could use a 9x13 or two 9-inch pie pans which is
what I did.
4. Melt 1 stick of butter in a small saucepan over medium heat. Once melted
remove from heat.
5. Divide dough in half. Store one half in the fridge for another use (another
batch of these, a batch of cinnamon rolls, a batch of dinner rolls). Turn the
other half of the dough onto a floured surface. Roll into a large rectangle,
about 30 inches wide by 10 inches deep. Roll as thin as possible! Drizzle
melted butter over the dough, using your fingers to spread evenly.
6. Using your fingers, mix sugar and lemon zest so that it's a nice, light yellow
sugar. Sprinkle it all over the butter. Sprinkle the blueberries evenly over the
surface.
7. Beginning at the side furthest from you, roll dough toward you until its in
the shape of a tight log. Tuck as you go so the roll stays tight. Pinch the
edges to seal the seam shut. With a sharp knife, slice into 1/2 thick hick rolls
and lay the slices, cut side down, into the buttered baking dishes. Allow to
rise for 20 minutes, then place in oven and bake for 15 to 20 minutes, or
until deep golden brown on top.
FOR THE GLAZE
1. Add lemon juice, lemon zest, powdered sugar, milk, and dash of salt in a
bowl.
2. Add melted butter and whisk together until smooth. Taste it and add more of
whatever it needs.
3. Remove rolls from oven and drizzle the glaze all over the rolls. Be sure to
get it all around the edges and covering the surface so theyll be nice and
moist!
4. Serve warm or at room temperature.
INGREDIENTS:
1 large (29) ounce can sliced peaches - drained
2 sticks or 1 cup of butter - melted
2 cups sugar
2 cups flour
2 cups milk
2 teaspoons baking powder
DIRECTIONS:
1. Preheat oven to 350.
2. Pour drained can of peaches into skillet or 9x13 baking dish.
3. Pour melted butter over the peaches.
4. Mix sugar, flour, milk and baking powder together to form batter.
5. Pour batter over peaches and butter.
6. Bake for 30 to 45 minutes until top is golden brown and edges are crispy.
7. May take longer in a cast iron skillet.
INGREDIENTS:
1 box (5.1 oz) instant vanilla pudding
32 oz. container vanilla yogurt
8 oz. container Cool Whip (thawed)
1 pkg. frozen raspberries
DIRECTIONS:
1. Combine the pudding mix and the vanilla yogurt, stirring until well mixed.
2. Fold Cool Whip into the mixture.
3. Lastly, fold in the raspberries. I had set mine out for about 10
minutes before making the salad, but you can put them in frozen and they
will thaw very quickly so you can serve the salad right after mixing. If you
dont serve the salad immediately, the raspberries will thaw more and the
juices will add a raspberry flavor to the entire mixture.
INGREDIENTS:
1. 4 Apples
2. 2 Packets of Stevia or 2 ts. of sugar
3. Ts. of Cinnamon
DIRECTIONS:
1. Preheat Oven to 200 degrees F.
2. Slice Apples into 1/6 approximately (use a mandolin if you have one)
3. Place apples slices in a single layer on a sheet pan fitted with Parchment
Paper
4. Sprinkle in Stevia (or sugar) and cinnamon
5. Bake in the oven for 1 hours
6. Flip them over so the other side will crisp as well
7. Bake for 1 more hour
8. Turn oven off and leave the apple slices inside for a few more hours or
overnight
9. When they are ready, place slices in a zip top bag
Cannoli Strawberries
INGREDIENTS:
8 ounces ricotta cheese
1 pound fresh strawberries
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon grated lemon zest
Chopped pistachios or mini chocolate chips, for garnish (optional)
DIRECTIONS:
1. Place ricotta in a cheesecloth-lined fine mesh strainer set over a large bowl.
Place in refrigerator for one hour.
2. Meanwhile, using a small melon baller or spoon, hollow out insides of
strawberries.
3. Stir together strained ricotta, sugar, vanilla and lemon zest. Using a pastry
bag or small spoon, fill strawberries with ricotta mixture. Sprinkle with
pistachios or chocolate chips, if desired. Serve immediately, if possible, or
refrigerate up to 1 hour.
Main Dishes
DIRECTIONS:
1. Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sundried tomatoes from oil, before using them. Reserve 2 tablespoons of this
drained oil for sauteing as described below:
2. In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained
from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar see note above) for 1 minute until garlic is fragrant. Remove sun-dried
tomatoes from the pan, leaving the oil, and add chicken tenders, salted and
lightly covered in paprika (for color) and cook on high heat for 1 minute on
each side. Remove from heat.
3. Cook pasta according to package instructions. Reserve some cooked pasta
water. Drain and rinse the pasta with cold water (to stop cooking).
4. Slice sun-dried tomatoes into smaller bits and add them back to the skillet
with chicken. Add half and half and cheese to the skillet, too, and bring to a
gentle boil. Immediately reduce to simmer and cook, constantly stirring,
until all cheese melts and creamy sauce forms. If the sauce is too thick don't worry - you'll be adding some cooked pasta water soon. Add cooked
pasta to the skillet with the creamy sauce, and stir to combine. Add 1
tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to
combine.
5. Add about 1/2 cup reserved cooked pasta water because the creamy sauce
will be too thick (do not add all water at once - you might need less or more
of it). This will water down the thickness of the cheese sauce and make it
creamier. Immediately, season the pasta with salt and more red pepper
flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to
combine.
6. Note: Make sure to salt the dish just enough to bring out of the flavors of
basil and sun-dried tomatoes.
DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a bowl combine soup, milk and undrained tomatoes or salsa and set aside.
3. Sprinkle one-third of the tortilla strips over the bottom of an ungreased
rectangular baking dish.
4. Layer half of the chicken over the tortilla strips.
5. Spoon half of the soup mixture evenly over top.
6. Repeat layers.
7. Sprinkle with the remaining tortilla strips and top with cheddar cheese.
8. Bake, covered, about 40 minutes or until bubbly.
9. Uncover; bake about 5 minutes more or until cheese is melted.
DIRECTIONS:
1. To make the meatballs, combine the first 8 ingredients in a mixing bowl and
knead until completely combined. Form into medium-sized meatballs and
place on a plate.
2. Heat a large skillet or dutch oven over medium heat, and then add 2
tablespoons of Land O Lakes Butter. When melted, add half the meatballs
and gently move around the pan to brown. When brown, remove them to a
clean plate and repeat with the rest of the meatballs.
3. In the same skillet, add the onions and cook for 3-4 minutes, until golden
brown and starting to soften. In a small bowl, mix cup of beef broth with
the cornstarch.
4. Next add to the skillet 2 cups of the beef broth, Worcestershire sauce,
ketchup, and mustard. Stir to scrape the bits off the bottom of the pan. Bring
to a gentle boil and add the cornstarch mixture. Return the meatballs to the
pan, reduce the heat to low, and allow them to simmer in the sauce for 10
minutes or until meatballs are done and sauce is thick. (Splash in more beef
broth if needed for thinning.) To give the sauce a deeper color, add a little
Kitchen Bouquet.
5. Serve meatballs and sauce over a platter of egg noodles, tossed in the
remaining 2 tablespoons of Land O Lakes Butter and sprinkle with minced
parsley.
Tortellini Soup
INGREDIENTS:
2Tbsp. olive oil
1 onion, chopped
4 or 5 garlic cloves, crushed
5 or 6 Italian sausages (hot, mild, or sweet) or 1 lb of ground Italian sausage
1 tsp. oregano
1 tsp. rosemary
tsp. basil
2 cans stewed tomatoes
6 cups chicken broth
1 bag (about 12 oz.) fresh pre-washed spinach, chopped
1packagefresh or frozen tortellini
Parmesan cheese, to taste
Salt and pepper, to taste
DIRECTIONS:
1. Brown onion, garlic, and sausage in olive oil. Drain oil.
2. Add oregano, rosemary, basil, tomatoes, and chicken broth. Simmer for up to
3.
4.
5.
1 hour.
Just before you serve, turn off heat, add tortellini and spinach, and cover for
about 8-10minutes.
Garnish with Parmesan cheese.
Season with salt and pepper.
DIRECTIONS:
1. Place eggplant slices on a wire rack and sprinkle with salt. Allow to sweat
for 20 minutes.
2. Pre-heat oven to 450 degrees.
3. Rinse eggplant and pat dry.
4. Brush with olive oil on both sides and place on a parchment paper-lined
baking sheet.
5. Roast for 10-15 minutes.
6. Remove and reduce temperature to 350 degrees.
7. Mix ricotta, garlic, oregano, Italian, egg, and pepper in a bowl.
8. Grease a 9x13 baking dish with non-stick cooking spray.
9. Pour a couple of 1/4 cup of tomato sauce on the bottom of the baking dish
and spread it around. Lay some eggplant slices on the bottom of the baking
dish.
10.Spread some ricotta cheese over the eggplant, followed by half of the tomato
slices and some of the torn pieces of basil leaves.
11.Layer 1 cup of the Italian cheese and 1/2 cup of the mozzarella followed by
1/2 cup of tomato sauce. Repeat those layers.
12.Cover with foil and bake for 20 minutes.
13.Remove foil and return to the oven and broil the cheese until just
beginning to brown, about 5-6 minutes.
American Goulash
INGREDIENTS:
Ground Beef, 80/20 - 2 Pounds
DIRECTIONS:
1. In a large Dutch oven, cook the meat over medium heat, breaking up the
meat as it cooks into small pieces. Cook until the meat is cooked through
and there's no longer any pink. Stir in the onions and garlic. Cook and stir
the mixture until the onions are translucent.
2. Stir in water, tomato sauce, diced tomatoes, soy sauce, oregano, basil, bay
leaves, seasoned salt, and black pepper. Bring the mixture to a boil over
medium heat. Reduce the heat to low, cover, and simmer 20 minutes, stirring
occasionally.
3. Stir in the pasta, cover, and simmer over low heat until the pasta is tender,
about 25 minutes, stirring occasionally. Remove from heat, discard bay
leaves, and refrigerate, if possible, overnight.
Shrimp Scampi
INGREDIENTS:
DIRECTIONS:
1. In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about
2-3 minutes Add the garlic and cook stirring constantly, about 30 seconds.
With a slotted spoon transfer the shrimp to a platter and keep them warm.
2. In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley,
the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is
reduced by half.
3. Spoon the sauce over the shrimp. Serve garnished with the lemon wedges
and sprinkled with the remaining tablespoon of parsley.
Baked Spaghetti
INGREDIENTS:
1 jar spaghetti sauce
1 lb ground beef
1/2 onion chopped
1 tbsp of butter/margarine
package spaghetti noodles
1/4 c. parmesan cheese
1 c. shredded mozzarella cheese (or more if you are cheesy)
DIRECTIONS:
1. Preheat oven at 350.
2. Cook spaghetti noodles.
3. Meanwhile, saute onions in butter until golden brown.
4. Add beef and brown.
Next add spaghetti sauce and simmer for 10 mins.
5. Add cooked noodles to spaghetti sauce.
6. Mix in 1/8 c. parmesan cheese.
7. Dish into sprayed 913 pan.
8. Top with 1/8 c. parmesan cheese and shredded mozzarella cheese.
9. Bake for 20-30 mins.
Meats
Soups
Salads
Ham Salad
INGREDIENTS:
3 cups chopped ham
cup mayonnaise
1/3 cup sweet pickle relish
DIRECTIONS:
1. Combine all ingredients and stir well. Add more mayo and/or relish to your
liking. Serve as a sandwich spread or with crackers. Store in refrigerator.
warm. Potato salad should not sit at room temperature for more than two
hours before refrigerating any leftovers.
Chicken Salad with Grapes
INGREDIENTS:
pound boiled chicken, cut into -inch cubes
1 cup chopped celery
1 cup red grapes, halved
cup dried cherries
cup roasted pecans, chopped
1 cup mayonnaise
teaspoon salt
teaspoon ground black pepper
celery leaves, chopped (optional)
DIRECTIONS:
1. Add chopped chicken to a large bowl along with celery, grapes, dried
cherries, chopped pecans, mayonnaise, salt and pepper. If using chopped
celery leaves, add these as well. Stir together until just combined.
Vegetables
DIRECTIONS:
1. Layer everything into a foil-lined or sprayed 913 pan in the order listed
2. Bake at 400F for approximately 50-60 minutes, or until browned.
3. Optional but recommended thus Cheezy Bake: After about 35-40 minutes,
add 1/4 to 1 c shredded or diced cheese/cheeze (depending on your love for
cheeze) to the top and continue to bake for another 15-20 minutes or until
brown.
is melted and the potatoes are hot. Garnish with crumbled bacon and
chopped green onions.
2 pounds cabbage
2 tablespoons olive oil
1 pound lean ground beef
1 large onion, chopped
4 cloves garlic
1 teaspoon tomato paste
cup tomatoes, diced
cup chopped parsley
teaspoon black pepper
1 teaspoon dried mint
Salt to taste
1 and cup cooked rice
2 tablespoons lemon juice
DIRECTIONS:
1. Divide the cabbage into layers and blanch them in boiling water until
tender. Drain well and chop them roughly.
2. Heat a pan on medium heat and add ground beef. Cook until it releases
and then absorbs its juice.
3. Add onions, garlic and olive oil and cook stirring for 5-10 minutes.
4. Add in tomatoes and tomato paste and stir well.
5. Season with salt, black pepper and dried mint.
6. Finally add cooked rice, lemon juice and chopped cabbage. Cook over
medium low heat for 5-10 minutes.
7. Preheat oven to 350F (175C).
8. Spray a casserole dish with olive oil. Pour the mixture into it and bake
for 45 minutes.
cheese, and bake another 5 minutes or until cheese is melted. Let set a few
minutes before serving.