October 9, 2012 | Posted in:

Kottbollar-swedish meatballs

from Jennifer L.’s book, North Branch , MN

Ingredients

1/2 c. chopped onion
3 tbsp butter or margarine
1 beaten egg
1 c. light cream
1 1/2 c. soft bread crumbs
1/4 c. finely snipped parsley
1 1/4 tsp salt
ground beef

Preparation instructions

Cook onion in 1 tbsp of the butter or margarine till tender. In a mixing bowl combine egg and cream; stir in cooked onion, bread crumbs, parsley, salt, nutmeg, ginger and pepper. Add ground beef or meats; mix well. Chill mixture. Shape chilled meat mixture into 3/4 to 1 inch balls.
Brown meatballs, half at a time, in the remaining 2 tbsp butter or margarine; remove from skillet. Stir flour, bouillon granules, and coffee crystals into pan drippings; add 1 1/4 c. water. Cook and stir till thickened and bubbly. Add meatballs. Cover; simmer about 30 minutes, basting meatballs occasionally.
May use mixture of 3/4 lb ground beef, 1/2 lb ground veal, and 1/4 lb ground pork for the meatballs.

Submitted by: Jennifer L

No comment | Post a Comment

| Posted in:

Julekage

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. flour
2 pkgs active dry yeast
3/4 tsp ground cardamom
1 1/4 c. milk
1/2 c. sugar

Preparation instructions

In a large mixer bowl combine 2 1/2 c. flour, 2 pkgs yeast, and ground cardamom. In a saucepan heat milk, sugar, butter or margarine, and salt, just till warm (115° to 120°).and the butter is almost melted; Stir consistently. Add heated milk mixture to flour mixture; add 1 egg. Beat at low speed of electric mixer for 1/2 min. Beat 3 min at high speed, scraping sides of bowl constantly. Stir in chopped mixed candied fruits, raisins, and as much of 2 to 2 1/2 c. flour as you can mix with a spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 min total). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover’ let rise in a warm place till double (about 1 1/2 hour)
Punch dough down’ divide dough in half. Cover; let rest 10 minutes. Shape into 2 round loaves; place on greased baking sheets. Flatten each slightly to a 6 inch diameter. Cover; let rise till nearly double (45-60 min). Stir together 1 slightly beaten egg yolk and 2 tbsp water; brush over loaves. Bake in a 350° oven for 35 minutes or till done. Cool on a wire rack.
In a mixing bowl combine 1 c. sifted powdered sugar, 1/4 tsp vanilla, and enough milk to make of drizzling consistency. Drizzle over cooled loaves. Decorate with almonds and candied cherries, if desired. Slice to serve. Make 2 round loaves.

Submitted by: Jennifer L

No comment | Post a Comment

| Posted in:

Finnish pasty

from Jennifer L.’s book, North Branch , MN

Ingredients

Pasty Dough:
1 tsp salt
3 c. flour
1 c. shortening
1 egg
1 tbsp vinegar
water

Preparation instructions

Pasty Dough:
Combine salt and flour; cut in shortening. Place egg and vinegar into a measuring cup; add water to fill to 1 cup.
Blend dry and liquid ingredients until a soft dough is formed. Add additional flour if dough is too soft. Divide dough into 6 parts and roll into six individual circles.
Filling:
Combine vewgetables and beef; season to taste. Divide filling onto the six circles, placing the filling on half of each circle. Brush the edge of each circle with water and fold half the circle over the filling. Crimp the edges to seal well. Do not prick. Place on an ungreased baking sheet and bake @ 375° for 1 hour.

Submitted by: Jennifer L

No comment | Post a Comment

September 30, 2012 | Posted in:

Minerva`s cajun chicken linguine

from Mandy D.’s book, Colton, SD

Ingredients

1 lb. chicken breasts, cut in pieces
1 bunch fresh broccoli
2 peppers (green, red or yellow)
1 sm ctn heavy whipping cream
1T flour
1/2 can chicken broth
Chef Paul Frudhommes Poultry Magic

Preparation instructions

Season chicken with poultry magic. Cook until browned. Put 1 stick butter in large frypan on medium -high heat. Remove chicken when cooked thouroghly. Use juice left as sauce base. Add whipping cream, broth, flour and more magic seasoning. Heat to boiling on medium-low heat, stirring constantly. Add chicken and simmer on low 5 minutes. By now you should have cooked linguine. Season to taste. Drain and add to chicken mixture, stir. Can be topped with fine parmesan cheese or almonds.

Submitted by: Susan W

No comment | Post a Comment

September 27, 2012 | Posted in:

Tortilla chicken soup

by Sarah S.’s book, Milwaukee, WI

Ingredients

2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)

Preparation instructions

Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.

Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.

While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.

Submitted by: Sarah S

No comment | Post a Comment

October 1, 2011 | Posted in:

Veggie pizza

from karen a.’s book, Underwood, MN

Ingredients

2 pkg cresent rolls
16 oz cream cheese
3/4 cup mayonaise
1 1(1oz) hidden vally dressing mix
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
vetables cut up

Preparation instructions

spread rolls on a 17×11 inch pan and bake according to package directions. Cool. Mix cream cheese, mayonaise, dressing mix and seasonnings; spread over crust. Place cup of vegetables on top of pizza suggestions; cauliflower, broccoli carrots ,green onions or chives or ripe olives. cut vegetables very small cut pizza into squares and serve.

Submitted by: karen a

No comment | Post a Comment

September 30, 2011 | Posted in:

Pork roast oriental

from Mandy D.’s book, Colton, SD

Ingredients

1Tbls flour
1 tbls sugar
1/2 tsp ginger
1 clove garlic (minced) or 1/8 garlic powder
1/2 cup sherry cooking wine
1/4 cup lemon juice
1/4 soy sauce
1Tbls ketchup
5 to 7lb loin pork roast

Preparation instructions

Mix and marinate pork several hours. Then bake 2 1/2 to 3 hours.

Submitted by: Susan W

No comment | Post a Comment

| Posted in:

Cowboy tacos

from Mandy D.’s book, Colton, SD

Ingredients

1 lb boneless pork loin, cut into 1-inch strips
1 (1 1/4-oz.) pkg. taco seasoning
1c salsa
1 (15-oz.) can spicy chili beans, undrained
1/4 c. apricot preserves
1c. cooked sweet corn kernels (opt.)
flour tortillas

Preparation instructions

In a shallow bowl, combine pork and taco seasoning. Coat hot frying pan with cooking spray and stir fry pork until no longer pink. Stir in salsa, beans, preserves and corn (if using). Reduce heat to low and simmer 10-12 minutes. Spoon mixture into flour tortilla shells and garnish with shredded cheese if desired.

Submitted by: Susan W

No comment | Post a Comment

September 27, 2011 | Posted in:

Cream of broccoli soup

from Eileen H.’s book, Highland Park, IL

Ingredients

1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk

Preparation instructions

Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.

Submitted by: Eileen H

No comment | Post a Comment

September 30, 2010 | Posted in:

Quick chicken chili

from Mandy D.’s book, Colton, SD

Ingredients

3 boneless, skinless chicken breast halves, diced
1 (14.5oz.)can diced tomatoes with garlic & onion
1(1.25 oz) can chili seasoning mix
1 (15.25 oz.) can whole kernel sweet corn
1(15oz.) can kidney beans, drained

Preparation instructions

Combine chicken, undrained tomatoes and seasoning mix in medium saucepan. Cook over meduim heat 5 minutes, or until chicken is done. Add undrained corn and beans (drained). Simmer 15 minutes, or until heat through.

Submitted by: Susan W

No comment | Post a Comment
56 queries in 0.194 seconds.