Our family has spent a lot of time in Europe so here are some of my favorite international recipes starting with an all time classic, comfort cheese fondue!
SWISS CHEESE FONDUE
1 can Chicken Broth
1/2 lb Swiss Cheese
1/2 lb Guyere Cheese (usually found in deli specialty cheese cases)
1/2 lb Emantal Cheese (usually found in deli specialty cheese cases)
1 Garlic Clove (peeled)
1 tsp Lemon Juice
1-3 T Flour
1 loaf French Bread (cut into lots of medium sized cubes for dipping)
Directions:
Shred all the cheeses and toss together with 1 T flour. Use a 4-quart saucepan. On MEDIUM-HIGH heat rub the garlic clove around the bottom of the pot to brown it and add flavor to the pot (you can either pull the garlic clove out or if you like a stronger cheese fondue press the garlic and leave the flesh in). Add the lemon juice and chicken broth. Bring just to a simmering boil. Turn the pot down to MEDIUM-LOW heat and slowly add small handfulls of the cheese, stirring after each handful until the cheese has melted; continue to add the cheese until it's all gone and it's all melted together. (If the cheese mixture is to thick...add more chicken brother--do NOT add water or milk!! If the cheese mixture is too thin -- mix more flour TO THE CHEESE before you add another handful. Do NOT add the flour directly to the cheese sauce or it will be clumpy and impossible to smooth out.)
You want the cheese broth mixture to be slightly runny but slightly thick -- maybe "stringy" is a good description. You don't want it to be so thick that when you dip the bread in it falls apart because the cheese has so much resistance to it. It should cover the bread like a nice light gravy type of cheese mixture.
Cut up the loaf of french bread into lots of cubes. Have fun dipping! Kids love this recipe!
TIP: Emantal and Guyere are stronger tasting cheeses. For first timers and for some kids just use 3/4 swiss and 1/4 Emantal OR Guyere and leave off the third cheese.
Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts
Sunday, October 11, 2009
Saturday, October 10, 2009
GLAZED HAM
GLAZED HAM
Honey
Mustard
Ground Gloves
Brown Sugar
Directions:
Mix equal amounts (start with 2 Tablespoons of each) to taste and until there is enough to cover the ham -- I like to slice mine ahead of time because then the galze cooks into the middle of the meat as well.
I make this recipe with "FUNERAL" POTATOES for a meal idea -- that recipe is in the Side Dishes section.
Honey
Mustard
Ground Gloves
Brown Sugar
Directions:
Mix equal amounts (start with 2 Tablespoons of each) to taste and until there is enough to cover the ham -- I like to slice mine ahead of time because then the galze cooks into the middle of the meat as well.
I make this recipe with "FUNERAL" POTATOES for a meal idea -- that recipe is in the Side Dishes section.
LASAGNA - Easy!!
LASAGNA
1 pkg Lasagna Noodles (uncooked)
1.5 lbs Hamburger or Sausage (cooked, drained)
1 jar Prego Spaghetti Sauce (Tradional flavor)
1 can Mushrooms (drained....or you can use fresh and saute your own in butter until browned)
1 tub Ricotta Cheese (8 oz)
2 C Mozzarella Cheese (shredded)
1/2 C Parmesan Cheese (shredded)
Directions:
Mix meat & spaghetti sauce. Mix the 3 cheeses together. Then make layers as follows (1) sauce, (2) mushrooms, (3) uncooked noodles, and (4) cheese mixture. Make 2-4 layers as desired. Pour 1/4 - 1/2 cup of water around the edges of the lasagna; cover with foil. Bake 45-60 minutes then take the foil off and cook for 10-15 minutes more.
If frozen...increase cooking time covered with foil to 55-75 minutes and then remove the foil and cook another 10-15 minutes.
1 pkg Lasagna Noodles (uncooked)
1.5 lbs Hamburger or Sausage (cooked, drained)
1 jar Prego Spaghetti Sauce (Tradional flavor)
1 can Mushrooms (drained....or you can use fresh and saute your own in butter until browned)
1 tub Ricotta Cheese (8 oz)
2 C Mozzarella Cheese (shredded)
1/2 C Parmesan Cheese (shredded)
Directions:
Mix meat & spaghetti sauce. Mix the 3 cheeses together. Then make layers as follows (1) sauce, (2) mushrooms, (3) uncooked noodles, and (4) cheese mixture. Make 2-4 layers as desired. Pour 1/4 - 1/2 cup of water around the edges of the lasagna; cover with foil. Bake 45-60 minutes then take the foil off and cook for 10-15 minutes more.
If frozen...increase cooking time covered with foil to 55-75 minutes and then remove the foil and cook another 10-15 minutes.
CHICKEN & BACON KABABS
CHICKEN & BACON KABABS
1/4 C Soy Sauce
1/4 C Cider Vinegar
2 T Honey
2 T Canola Oil
Chicken Chunks, raw
Pineapple Chunks
Mushroom Chunks
Bacon Slices, cut in 1/2
1/4 C Soy Sauce
1/4 C Cider Vinegar
2 T Honey
2 T Canola Oil
Chicken Chunks, raw
Pineapple Chunks
Mushroom Chunks
Bacon Slices, cut in 1/2
Mix soy sauce, vinegar, honey, and canola oil together; mix well. Marinate chicken and mushrooms in the liquid mixture and chill for an hour (or you can use it right away too). Wrap each chunk of chicken in half a strip of bacon and skewer it, then add one chunk of pineapple, then one chunk of mushroom. Repeat until skewer is full. Grill until chicken is cooked through. Enjoy!
BREAD RINGS
BREAD RINGS
2 pkg Refrigerated Crescent Rolls (8-oz ea)
Directions for Bread Wreath:
Unroll 2 packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Baking Stone with wide ends 4 inches from edgeof baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to created a 5-inch opening. Scoop your filling evenly over the dough in a continuous circle. Bring points of trianges up over filling and touch under dough at center to form a ring; filling will show. Continue as each filling recipe directs.
BEEF TACO - Filling
1.5 lbs Ground Beef
1 pkg Taco Seasoning Mix (packet)
1 & 3/4 C Cheddar Cheese, shredded & divided (7 oz)
2 T Water
1 Egg White, slightly beaten
OPTIONAL TOPPINGS: Salsa, shredded Lettuce, chopped Onion, diced Tomato, sliced Olives, Sour Cream
Beef Taco Ring - Directions:
Preheat oven to 375*F. Cook ground beef in large skilletover medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Stir in taco seasoning mix, 1.5 cups of the cheese, and water. (Cheese will melt and the meat mixture will be more sticky together.) Scoop filling evenly over crescent rolls; finish shape as directed above. Brush with egg white (optional). Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with toppings.
CHICKEN CORDON BLEU - Filling
3 C Chicken, cooked & coarsely chopped
1 pkg Canadian Bacon (large or small circles...doesn't matter)
1 C Swiss Cheese, shredded & divided
1/3 C Mayonnaise
1 tsp Dijon Mustard
2 T Fresh Parsley, snipped (or 1 tsp of dried)
1 Garlic Clove, pressed
1 Egg White, lighlty beaten
CCB Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine chicken, 3/4 cup of the cheese, mayonnaise, mustard, parsely, and garlic; mix well. (Add a little more mayonnaise for a wetter mixture if desired.) Scoop filling evenly over crescent dough; top with Canadian Bacon slices and extra cheese. Finish shape as directed. Brush with egg white (optional). Bake 25-30 minutes or until golden brown. If desired...drizzle and serve with a light chicken gravy sauce.
(This is Beckah's own adaptation of the Chicken Club Ring recipe from the Pampered Chef.)
2 pkg Refrigerated Crescent Rolls (8-oz ea)
Directions for Bread Wreath:
Unroll 2 packages refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Baking Stone with wide ends 4 inches from edgeof baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to created a 5-inch opening. Scoop your filling evenly over the dough in a continuous circle. Bring points of trianges up over filling and touch under dough at center to form a ring; filling will show. Continue as each filling recipe directs.
BEEF TACO - Filling
1.5 lbs Ground Beef
1 pkg Taco Seasoning Mix (packet)
1 & 3/4 C Cheddar Cheese, shredded & divided (7 oz)
2 T Water
1 Egg White, slightly beaten
OPTIONAL TOPPINGS: Salsa, shredded Lettuce, chopped Onion, diced Tomato, sliced Olives, Sour Cream
Beef Taco Ring - Directions:
Preheat oven to 375*F. Cook ground beef in large skilletover medium heat 10-12 minutes or until no longer pink, breaking beef into crumbles; drain. Stir in taco seasoning mix, 1.5 cups of the cheese, and water. (Cheese will melt and the meat mixture will be more sticky together.) Scoop filling evenly over crescent rolls; finish shape as directed above. Brush with egg white (optional). Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown. Serve with toppings.
CHICKEN CORDON BLEU - Filling
3 C Chicken, cooked & coarsely chopped
1 pkg Canadian Bacon (large or small circles...doesn't matter)
1 C Swiss Cheese, shredded & divided
1/3 C Mayonnaise
1 tsp Dijon Mustard
2 T Fresh Parsley, snipped (or 1 tsp of dried)
1 Garlic Clove, pressed
1 Egg White, lighlty beaten
CCB Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine chicken, 3/4 cup of the cheese, mayonnaise, mustard, parsely, and garlic; mix well. (Add a little more mayonnaise for a wetter mixture if desired.) Scoop filling evenly over crescent dough; top with Canadian Bacon slices and extra cheese. Finish shape as directed. Brush with egg white (optional). Bake 25-30 minutes or until golden brown. If desired...drizzle and serve with a light chicken gravy sauce.
(This is Beckah's own adaptation of the Chicken Club Ring recipe from the Pampered Chef.)
(This ring is also really good with BREAD dough. I like to use Rhodes Freezer Rolls. But they have to be completely thawed and because they've been frozen into shape for a long time, you have to really knead them and work them into a big ball. Then roll out the dough into a circle and cut into 16 triangles and follow the dough shape directions the same...be sure you USE THE RHODES ROLLS COOKING TIME AND TEMPERATURE if you do use these because they bake faster.)
TURKEY CRANBERRY - Filling
2 C Turkey, cooked & chopped
1 & 1/4 C Swiss Cheese, shredded (5 oz)
1/2 C Celery, sliced & diced
1/2 C Dried Crandberries, sweetened (make sure you get the orinial kind...now they
TURKEY CRANBERRY - Filling
2 C Turkey, cooked & chopped
1 & 1/4 C Swiss Cheese, shredded (5 oz)
1/2 C Celery, sliced & diced
1/2 C Dried Crandberries, sweetened (make sure you get the orinial kind...now they
have flavored kinds that don't taste good in this recipe)
3 T Fresh Parsley, snipped (or 2 tsp dried parsley)
1/2 C Mayonnaise
2 T Honey Dijon Mustard
1/2 tsp Black Pepper, coarsely ground
1 Egg White, lightly beaten
Turkey Cranberry Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard, and black pepper; mix well (You can add a little more mayonnaise if you want a wetter mixture.). Scoop evenly over crescent dough; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.
3 T Fresh Parsley, snipped (or 2 tsp dried parsley)
1/2 C Mayonnaise
2 T Honey Dijon Mustard
1/2 tsp Black Pepper, coarsely ground
1 Egg White, lightly beaten
Turkey Cranberry Ring - Directions:
Preheat oven to 375*F. In Classic Batter Bowl, combine turkey, 1 cup of the cheese, celery, cranberries, parsley, mayonnaise, mustard, and black pepper; mix well (You can add a little more mayonnaise if you want a wetter mixture.). Scoop evenly over crescent dough; finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.
(This ring is also really good with BREAD dough. I like to use Rhodes Freezer Rolls. But they have to be completely thawed and because they've been frozen into shape for a long time, you have to really knead them and work them into a big ball. Then roll out the dough into a circle and cut into 16 triangles and follow the dough shape directions the same...be sure you USE THE RHODES ROLLS COOKING TIME AND TEMPERATURE if you do use these because they bake faster.)
Serves: 8 (each ring serves 8)
CHEESY CHICKEN TORTELLINI BAKE
This is one of my all time favorite casseroles!!
CHEESY CHICKEN TORTELLINI BAKE
PASTA MIXTURE
1/2 C Onion, chopped
1 tsp Olive Oil
1 Garlic clove, pressed
1 jar White Alfredo Pasta Sauce (16 oz)
2 pkg Frozen/Refrigerated Tortellini, cheese-filled regular or spinach
1.5 C Chicken, cooked & cubed
1 C Milk
1 C Water
1 C Frozen Peas
1/4 tsp Black Pepper, ground
2 T Basil, fresh snipped (or 1 tsp dried basil)
CRUMB TOPPING
1/4 C Parmesan Cheese, fresh grated (1 oz, the strand type)
2 T Butter or Margarine, melted
1 C Bread Crumbs, fresh
Directions:
Preheat oven to 400*F. For pasta mixture, chop onion using Food Chopper. In 4-qt pot, heat oil over medium-high; add onion and garlic pressed. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture. Mix the Crumb Topping mixture together well. Spoon pasta mixture into casserole dish (preferrably stone if you have one) and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.
Serves: 6
CHEESY CHICKEN TORTELLINI BAKE
PASTA MIXTURE
1/2 C Onion, chopped
1 tsp Olive Oil
1 Garlic clove, pressed
1 jar White Alfredo Pasta Sauce (16 oz)
2 pkg Frozen/Refrigerated Tortellini, cheese-filled regular or spinach
1.5 C Chicken, cooked & cubed
1 C Milk
1 C Water
1 C Frozen Peas
1/4 tsp Black Pepper, ground
2 T Basil, fresh snipped (or 1 tsp dried basil)
CRUMB TOPPING
1/4 C Parmesan Cheese, fresh grated (1 oz, the strand type)
2 T Butter or Margarine, melted
1 C Bread Crumbs, fresh
Directions:
Preheat oven to 400*F. For pasta mixture, chop onion using Food Chopper. In 4-qt pot, heat oil over medium-high; add onion and garlic pressed. Cook and stir 2-3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat. Stir basil into pasta mixture. Mix the Crumb Topping mixture together well. Spoon pasta mixture into casserole dish (preferrably stone if you have one) and sprinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown.
Serves: 6
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