Archive for category Recipes

How To Create Copy Cat Recipes At Home

Posted by Food And Wine in Recipes on October 12th, 2009

Why go out and spend $70, $75 or even $110 or more at your favorite eatery when you can cook those same excellent meals in your own kitchen with a copy cat recipe for a third or less of the price? That’s right, all your favorite out-to-eat meals made method to save money in these economic times without giving up your favorite foods.

I’m not talking about just several recipes from some mediocre restaurants. I am referring to the popular many well known establishments. Applebees, Outback Steakhouse, Bob Evans, Cracker Barrel, Olive Garden, Chilis, Ruby Tuesday, Red Lobster are just to name a few. The geniuses behind the Recipe Secrets cookbook series are an actual team of professionals who are cooking and perfecting these dishes to ensure that you are receiving the exact formula for your favorite foods. Imagine mezmorizing your closest relatives with Applebee’s Babyback Ribs or Outback Steakhouse’s Bloomin Onion. And to thinkimagine of the money you will be saving by cooking these excellent meals right in your own home.

on top of all this, Ron and his chefs have added several other Recipe Secrets to this incredible offer. You not only get publications 1 and 2 of America’s Secret Recipes, you also get:

Secret Sauces Revealed!: The Savory Sauces of 5-Star Restaurants
Good Ole Comfort Foods: The Go-to Recipes They’re Sure to Love
The Grill Master’s Guide to BBQ Grillin and Smokin
Special Occasion Cookbook: The Special Recipes for Special Days
Diabetic Delights: The Healthier Version of Your Favorite Foods
Kid Tested Cookbook: Awesome Dishes the Kids Will Love

For a total of 8 cookbooks in all totaling over 800 recipes at your fingertips. These bonus cookbooks are amazing. I am especially happy with the Grilling Cookbook extra. If you are a rookie to using a grill or a smoker, this cookbook will more than be worth the cost of this special offer. They really take you through the basic, easy to follow steps with explicit instructions so your cullinary results are a success. Not to mention using a smoker will open up a whole new universe of flavor that you have never witnessed. I also refer a lot to the Special Occasion Cookbook for preparing those traditional holiday suppers that you just can’t seem to get right like mom or grandma did. These bonus recipe books will definitely allow you to make those traditional holiday dishes with ease, following simple instructions and accomplishing top rated chef results.

Now, there are several free versions of several of the recipes available online however, there is an explanation as to why they are free. They are not the “real” recipes. They are without something. They haven’t been perfected by a professional chef. The recipes here are the “real” thing. They have been tested and perfected to give you “the” ingredients and step by step plans to make your favorite restaurant meals at home. You won’t find any Copy Cat Recipes any more authentic anywhere else, and they have bought themselves in just one meal. But don’t take my word for it, try it out for yourself at Copy Cat Recipe.

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Tags: cookbook series, copy cat recipe, food, secret sauces, bloomin onion
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Vietnamese Food: Vermicelli And Chicken Soup (Bun Thang)

Posted by Food And Wine in Recipes on October 11th, 2009

Vietnamese cuisine is a style of cooking derived from the nation of Vietnam; fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes use a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.

The Vietnamese also have a number of vegetarian dishes, influenced by Buddhist beliefs.[citation needed] The most common meats used in Vietnamese cuisine are pork, chicken, shrimp, and various kinds of seafood. Beef is used less commonly, save for pho, bun bo Hue, thit bo xao rau muong, canh bo xao… Duck and goat are used.

Visit Vietnamese food for more Vietnamese food recipes!
This particular article will teach you how to make Vermicelli and chicken soup (Bun thang)

Ingredients

1000g pig marrow bones
2 chicken eggs
100g lean pork paste
3000ml cold water
50g dried shrimp, washed
1 salted duck egg
50g Chinese sausage
1000g rice vermicelli
250g duck (breast with bone intact)
100g fresh shrimp head (or dried cuttlefish)
1 dried shallot, charred and slightly crushed
1 piece ginger, charred and slightly crushed
2-3 Sipuncula (peanut worm), dried
100g fresh shrimp head (or dried cuttlefish
To taste: Fish sauce, belostomatid essence, smartweed, lemon, chili, shrimp paste,, dried turnip, spring onion.

Preparation

Wash and boil pig marrow bones in a stockpot; quickly scrub the stockpot clean; strike the bones with hammer to break them partway and return to the pot. Put the shallot ginger, Sipuncula, shrimp head (or dried cuttlefish) into the pot; pour in water, and bring to a boil to make broth. Before serving, season the broth to taste.

Put chicken and duck breasts into the stockpot. When cooked, remove from the pot and let cool; shred the chicken and duck, set aside; return the bones to the stockpot.

Dip the dried shrimp in the stock, then remove and pound; put pounded shrimp into a pan and roast until fluffy (this substance is called pemmican).

Beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg while; cut egg yolk into thin slices.

Cut lean pork paste into long, omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.

Cut lean pork paste into long, thin strips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.

Pour boiling water on rice vermicelli, then drain; divide vermicelli evenly between 4 large bowls; place smartweed on top and cover with a portion of chicken, duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl; ladle boiling broth into bowls.

Serve soup hot with fish sauce (mixed with belostomatid essence), shrimp paste, lemon juice, chili and pickled turnip.

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Tags: vietnamese cuisine, rice vermicelli, Vietnamese food, rau muong, vietnamese mint
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Authentic Amish Country Dinner Recipes

Posted by Food And Wine in Recipes on October 6th, 2009

For more than 200 years Amish cooking has been interlaced into conventional rural cooking and recipes. Odds are, more than a few of your grandmother’s favorite home style dishes were based on a traditional Amish recipe.

— Amish Baked Chicken —

INGREDIENTS:

1/2 cup flour
2 teaspoons paprika
1 teaspoon pepper
1/4 teaspoon dry mustard
3 teaspoons salt
1 cut up broiler chicken or young roasting chicken
1/4 lb butter

DIRECTIONS:

Mix the dry ingredients well in a plastic bag, then coat the cut up chicken parts with the mixture.
In a cake pan, melt the butter.
Place the chicken parts in the pan, but do not crowd them.
Bake the chicken at 350 degrees for 1 1/2 to 2 hours or until done.

— Amish Sweet & Sour Ham —

INGREDIENTS:

1 cup thinly sliced carrots
1/2 cup chicken broth
1/4 cup red wine vinegar
1 tablespoon soy sauce
1 cup fresh or frozen pea pods, thawed
1 beaten egg
1 cup bran flakes cereal
1/3 cup skim milk
1/4 teaspoon ground ginger
1/2 pound ground veal or lean ground beef
1/2 pound ground fully cooked ham
16 oz can of pineapple chunks
2 tablespoons cornstarch
2 tablespoons honey

DIRECTIONS:

In a large mixing bowl combine egg, bran flakes, milk, and ginger. Let stand 5 minutes. Add meat and mix well. Shape into 24 meatballs.

Arrange meatballs in a baking dish. Bake, uncovered, in a 350 oven for 30 minutes. Spoon off fat. Meanwhile, for sauce, drain pineapple, reserving juice. Set both aside. In a large saucepan cook carrots in chicken broth, covered, for 5 minutes or just till tender. Do not drain.

Combine vinegar, cornstarch, honey, and soy sauce. Stir into carrot mixture. Stir in reserved pineapple juice. Cook and stir till thickened and bubbly. Stir in pea pods and cook 2 minutes more. Stir in pineapple; heat through. Gently stir in meatballs to coat with sauce.

— Amish Hamburger Goulash —

INGREDIENTS:

12 ounces broad egg noodles
3 lbs hamburger
1 medium onion, diced
1/2 cup brown sugar (more or less to taste)
1 (26 ounce) can tomato soup (family size)
1 (10 3/4 ounce) can cheddar cheese soup
1 (10 3/4 ounce) can cream of chicken soup
3/4 cup milk
6 american cheese slices

DIRECTIONS:

1. Brown ground beef with onions; drain.

2. While hamburger is cooking, prepare noodles according to package; drain.

3. Mix tomato soup and brown sugar into hamburger.

4. Mix cream of chicken and cheddar cheese soups, and milk into noodles.

5. Put noodle mixture into a 9×13-inch pan or casserole dish, top with cheese, then the hamburger mixture.

6. Bake, covered, for 40-45 minutes at 350°F.

—- Amish Farm Style Beef Stew —

INGREDIENTS:

2-3 lbs boneless beef or steak cube
2 tablespoons shortening
1 large onion, sliced
4 cups boiling water
1 tablespoon salt
1 tablespoon lemon juice
1 tablespoon sugar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 1/2 teaspoons paprika
1 dash allspice and 1 dash cloves
1 lb peeled baby carrots
6 potatoes, peeled and cut into chunks
1/2 cup cold water
1/4 cup flour

DIRECTIONS:

Melt shortening over high heat in a large pot or dutch oven.
Add beef cubes and brown over medium heat, stirring occasionally, about 15-20 minutes.
Add onions, boiling water, salt, lemon juice, sugar, worcestershire sauce, pepper, paprika, allspice and cloves.
Simmer, tightly covered, for about 2 hours, stirring occasionally.
Add vegetables and simmer another 30 minutes (covered), or until tender.
Note: if your lid is not tight on the pot, you may not have enough liquid left to just about cover everything after you add the veggies.
If this is the case, add more water to barely cover ingredients.
Mix cold water and flour together and blend until smooth.
Push meat and veggies to the side of the pot and add flour mixture slowly, incorporating into liquid.
When gravy thickens, stir all ingredients gently to distribute gravy evenly.
Simmer another 5 or 10 minutes and enjoy!

If you like these recipes you can find other country style recipes such as this at the Hitching Post, a dating and social networking site for Country Singles and country folks in general.

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Easy Recipe To Make A Chocolate Soy Banana Smoothie

Posted by Food And Wine in Recipes on October 5th, 2009

Chocolate is a useful ingredient for making smoothie as I tend to use it quite often in my smoothie making. It adds richness to the taste and is a delight for most people. Personally, I like to use chocolate for my smoothies as it allows me to experiment with new favors. This article will give you an easy to follow recipe that teach you how to make a tasty chocolate soy bean smoothie.

The materials for making this smoothie are simple: just a blender and the food ingredients. I want to keep things easy so that we don’t need to spend much time preparing it. The only thing you might have is the smoothie maker but I can buying one is a good investment.

If you don’t have one, do get a good smoothie maker or blender. When you are selecting a smoothie maker, go for those with bigger mouths so that you can throw more ingredients into the mix. They are also easier to clean, compared to blender with small mouths. I recommend brands like Kenwood or Back-to-basics as they affordable, a breeze to use and very convenient to clean.

Add in two scopes of vanilla ice cream. If you want to increase the richness of the smoothie, you can buy premium brands such as Ben & Jerrys and Haggen Daz. I used vanilla here rather than other ice cream favors as vanilla can complement any favor of smoothies well as they have a neutral base. If you used other favors like coffee or macedemia nut, they will tend overpower the main ingredients and dilute the taste.

Add in 3/4 cup of chocolate soy milk. This is the main ingredient for the drink so be sure to buy one that has a fuller taste. If you dislike the soy milk taste, rest assured that it will not be noticeable as the vanilla ice cream tend to cover over it. The resulting taste will be mainly from the chocolate. I use soy milk to increase the nutritional value of the drink as soy beans are found to contain important vitamins for our body.

Add in 2 frozen bananas. I always freeze the banana first and take them to defrost 10 minutes before making the smoothie. This is to give the extra icy texture to the drink. Simply slice the bananas and toss them into the mixture.

Turn on the blender and use the high speed button. Allow the smoothie maker to blend until you see a nice, silky smooth texture. Once it is done, pour the mixture into a glass and enjoy!

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Boureki – A Speciality Of Chania, Crete

Posted by Food And Wine in Recipes on September 20th, 2009

Chania Boureki is a wonderful vegetarian dish which, if a taverna has it on offer, I find it hard to resist. Sadly, again, too few tavernas in Paleochora seem to make it on a regular basis probably as it takes a bit of time & effort to do properly but the time and effort are amply rewarded.

This is our recipe which doesn’t vary much from ‘traditional’ recipes I have seen latterly (as usual, I dissected the tastes with jenny and we made it up from there).

Anyway. To business.

Before I get into the list of ingredients, you will need some pastry. I have added a traditional Greek simple pastry recipe here (without the shot of raki or red wine which many ask for) which you can use. The other options are 1) use your own pastry recipe 2) Ask your mum 3) Ask Google or 4) Save time and buy some ready-rolled frozen pastry for pies and tarts.

I use a deep rectangular baking tray internal dimensions 30cm x 22cm which gives 6 good portions. NOTE: When I make these dishes, I never really measure anything properly so how many potatoes/courgettes do I use? Difficult question as I never counted, so please don’t be cross with me if you are a potato or a bit of pastry spare at the end You could always make some kalitsounia with the pastry or even freeze it.

Pastry:

1kg All purpose flour
1 Tsp. Salt
2 Tbsp. Olive Oil
Water – add a bit at a time just enough so the dough doesn’t stick to you hands while kneading it.

Mix the ingredients and knead together until it becomes elastic and leave for 1 -2 hours covered with a clean damp tea towel.

The Pie filling.

5 or so medium sizes potatoes.
8 or so medium sized courgettes.
A handful of fresh mint finely chopped
500g of mizithra (soft Greek) cheese (250g Feta and 250g of Ricotta if you can’t get mizithra)
250g. Finely grated parmesan cheese (or kefalotiri if you can find it)
150ml Olive oil
3 eggs,
200ml Fresh milk
Salt & pepper
Sesame seeds
1kg Dried beans for blind baking
Baking paper

So….First the pastry. Roll two pieces a bit larger than the baking tray and about 5mm or less thick. Put the first piece of pastry into the baking tray which you will have already lightly oiled. Pick the pastry with a fork and then place some baking paper on top and put the beans in, spreading them evenly around

Place in the oven preheated to about 170 C for around 15 minutes. Take out, discard the paper & beans and put to one side.

Slice the potato and courgettes into 5mm thick slices. Place in a pan of boiling, salted water and blanch for 5 or 6 mins. then drain. The potato wants to be almost but not quite fully cooked.

Next place the potatoes, courgettes and mizithra cheese in layers on the pastry in the baking tray, adding a sprinkling of mint, parmesan, salt & pepper on each layer. When the pie is full, drizzle some olive oil over the layers then beat 2 of the eggs and add them to the milk and pour this mixture into the pie evenly too.

Then add the second piece of pastry as a lid. Trim it, brush it with the last beaten egg and sprinkle with loads of sesame seeds. Its a good idea now to score the pastry lid into the desired amount of portions.

Then put it back into the oven for 20 – 30 minutes or so or until the top is golden brown (keep checking it)

Carnivore’s option: If you just can’t bring yourself to eat a veggie dish (even one a lovely as this one) try this: Whisk together the juice of a lemon, some olive oil, oregano, chopped mint and a pinch of salt. Bash out 4 chicken breast fillets with your fist and marinate them for 10 mins in that marinade. Heat a ridged grill pan and grill them until done. Cut them up into strips and add as an extra layer or two n the boureki. Mmmmm….Grilled Chicken Boureki!

This recipe first appeared on The Paleochora Site

Find more delicious Cretan recipes there!

.

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Find Out How To Create Fruit Chaat From A Recipe

Posted by Food And Wine in Recipes on September 20th, 2009

Most of us have tried Indian food, and the food is mostly very good . But after you eat it in your the lunch time, you can fall asleep for a nap . Indian food is great , don’t get me wrong, I love it. I can eat it all day, provided that I don’t have to work . Because Indian food usually contain heavy oil use and has a lot indian spices in it. So, now just imagine something from Indian cuisine[spin], that is actually good for you and does not make you sleepy. Well, I know of one, and it’s called Chaat.

[spin]Chaat’s meaning in hindi is to lick. Fruit Chaat is a very popular Indian snack. If you go to bigger cities, you can see a lot of street hawkers selling it along the road sides because of its popularity. Chaat itself is term used for a group of snacks in India and then Fruit Chaat is a form of Chaat. Chaat are very well liked among the general public across the country. Actually, Chaat is a very famous snack across the sub-continent, which consists of India, Pakistan, Bangladesh , some of them are called Chana Chaat, Aloo Chaat and Fruit Chaat. Most famous of them is known as Fruit Chaat, and there are different variation in the Fruit Juicer Reviews according to the region of the sub-continent.

Fruit Chaat is made with assortment of fruits such as oranges, apples, grapes, bananas, guava, lemon, pomegranate, honey dew, pine apples, kiwis, sometimes nuts are included as well, and raisins mixed together. To me, one of the most important ingredient is bananas and oranges. I like to add fruit juice into my Chaat, which gives a more liquidly form to my Chaat. I use quality fruit juicer to juice, so that I get some pulp into it as well. This type of Chaat is usually consumed more in the summer months due to the abundance of fruits. But you can make the Chaat, whatever is available during a given season. Fruits usually have varying tartness and sweetness , so the key would be to adjust the sugar content and the chaat masala according to the fruits that you are including.

Fruit Chaat is essentially a fruit salad mixed with some Indian spices to give an extra kick, or shall I say flavors. Chaat masala is added to make the Fruit Chaat. Because otherwise, it would be just a fruit salad. You can create the Chaat Masala on your own or you can just get pre-packaged Chaat Masala’s from the Indian grocery stores or online. Now a days even some chain grocery stores have started to stock the masalas. As stated before, other types of Chaats are also available. Each chaat has it’s own ingredients, for example, Chana Chaat’s main ingredient is chickpeas and potatoes.

You can serve this dish as a meal, snack, appetizer, side dish or even as a desert.

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How To Make Attractive Strawberry Tasting Bread And Take Pleasure In Home Baking

Posted by Food And Wine in Recipes on September 3rd, 2009

Bread seems to have roughly been around since the dawn of time ancient Egyptians have been known to eat bread and it dates right back to the Stone Age and when the wheel was invented.
In the midst of several leaps in technology baking bread has never been more unproblematic with introduction of the bread maker , personally I use the Kenwood rapid bread maker, I have never tasted bread so delicious with this machine but it is the individual’s choice of which machine is right for you and does the job to a good satisfactory standard.
Preparation time: 15 min
Cooking time: 3 hours 15 min (depending on breadmaker)
How to make charming strawberry tasting bread without using strawberries
Things you will need:
1. breadmaker or an oven
2. Weighing scales or measuring cups
3. Measuring utensils
4. Sauce pan
5. Cooker hob
Ingredients:
1. 225 ml of warm milk
2. 10 grams of salt
3. 400 grams of strong flour
4. 2 table spoons of vegetable oil or olive oil
5. 4 heaped table spoons of strawberry milk shake
6. 10 grams of sugar
7. 7 grams of yeast
Directions:
Place the milk in the sauce pan and heat up the milk on the hob just to a point that is it not boiling, bring the pan off the hob
Put the milk from the pan into the measuring jug and blend in 4 heaped spoons full of strawberry milk shake
Set the rest of the ingredients into the bread makers mixing bowl and then set the bread maker to a white bread setting and press the start button.
The finished bread may look somewhat browner in colour but it taste of white bread with a strawberry twist
This is by far the best bread that I have ever tasted and the kids go wild for it asking me to bake it every time there down, the next door neighbours have all asked me how I make so I decided to write an article on strawberry bread and doing an internet search I did come up with strawberry bread but that was using real strawberries, this way is much cheaper, a lot more rapid and less messy with a staggering tasty result on the finished bread product.
Bread has come a long way since the ancient Egyptians and the Stone Age and who knows what they would make of strawberry bread made with milk shake, the trend of relentlessly improving on things past is in our nature who knows what the bread of the future will taste like but it can start at home with individuals trying to out better the past
I really do hope you have the benefit of baking and eating this bread recipe as it is done at low cost

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Pork With Wine & Celery – A Delicious Greek{/spin] [spin]Recipe

Posted by Food And Wine in Recipes on September 3rd, 2009

Here is a local Greek/Cretan dish which, sadly, you do not often find in many tavernas in Paleochora. I really don’t know why as its very simple to cook and really quite delicious.

As with all Greek dishes, everybody has their own recipe passed down from one generation to the next so none of our recipes shared here could be called definitive. Also, tradition has to be made so feel free to change/add/evolve the recipe and post your results as comments.

For this dish for 4 people you will need the following:

* 1kg. Lean pork
* 1kg Leaf celery (this is the thin-stemmed, very green leaved celery)
* 1 Onion
* 3 Cloves garlic
* Couple tablespoons of flour
* About 500ml dry white wine
* A few glugs of olive oil
* salt & pepper

First, cut the roots off the celery and discard. Put the stalk & leaves into a sink full of cold water keeping all of the leaves on – everything.

Next, finely chop your large onion and very finely chop your garlic. Slowly sauté these in olive oil in a large saucepan.

Cut your pork into generous cubes of about 4 or 5 cm. Add it to the saucepan, turning the heat up a little to seal it. Careful not to burn the onions & garlic!

When the meat has sealed, sprinkle your flour over and stir into a claggy roux. Then, slowly pour in the white wine, stirring to avoid any lumps forming. The sauce should not be too thick by the time you have finished this.

Turn the heat right down, add some salt & pepper and let it slowly cook, stirring occasionally.

Time to wash all of the dirt from the celery and chop it into 3 or 4 cm lengths, leaves and all.

Blanche the chopped celery in boiling, salted water for about 10 – 15 minutes so that the leaves are well wilted and the stalks softened. Drain the celery, retaining the water it was cooked in.

Final step…Add the cooked celery to the pork & sauce and stir it in. If the mixture becomes too dry, add some of the celery water (you may need to do this again so keep the water for now)

This should then be cooked very slowly on the hob for as long as it takes for the pork to really tender. Maybe an hour or 2. Keep stirring every so often and adding some celery water to keep the dish from becoming too dry when necessary. Adjust the seasoning when the dish is cooked.

This can be kept in the fridge for a couple of days and freezes OK too.

Tip: If you end up with a lot of celery in the saucepan after serving, keep hold of it. Having been cooked with the meat & the wine, its delicious. Tomorrow, add water or stock and blender it into a soup or use it as a ‘pesto’ on some penne pasta.

This article first appeared on The Paleochora Site. A site about a small traditional village on the south-west coast of Crete, Greece

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Genuine Southwest Pasta Dishes

Posted by Food And Wine in Recipes on September 3rd, 2009

— Rancher’s Lasagna —

INGREDIENTS:

2 pounds lean ground beef
1 (6 ounce) can chopped black olives
1 (4.5 ounce) can mushrooms, drained
1 onion, chopped
1 (16 ounce) jar spaghetti sauce
9 lasagna noodles, cooked and drained
1 1/4 cups frozen corn kernels
1 1/4 cups frozen green peas
8 ounces shredded mozzarella cheese
1 pinch ground black pepper
1 pinch dried oregano
1 pinch Italian seasoning

DIRECTIONS:

1. Preheat oven to 350 degrees F. Spray a 9×13 pan with cooking spray.

2. Brown beef in a skillet over medium heat and drain excess grease. Add the olives, mushrooms, and onion. Stir and cook until the onions are soft. Stir in the spaghetti sauce, pepper, oregano, and Italian seasoning.

3. In a small bowl combine the peas and corn.

4. To assemble, lay 3 noodles on bottom of prepared pan, then one half of the beef mixture, half of the corn and pea mixture. Repeat. End the layers with the remaining noodles.

5. Bake in the preheated oven for 25 minutes. Sprinkle the top with cheese and bake for an additional 5 minutes. Let stand 10 minutes before serving.

— Cowpoke Mac & Cheese —

INGREDIENTS:

1 (14 ounce) package macaroni and cheese
1 pound extra-lean ground beef
1 (10 ounce) can canned whole kernel corn
1 (6 ounce) can tomato paste
1 (10 ounce) can tomato sauce
1 small onion, chopped
3 tablespoons grated Parmesan cheese (optional)

DIRECTIONS:

1. Preheat the oven to 450 degrees F. Prepare the macaroni and cheese according to the directions on the package.

2. Brown the ground beef and onion in a skillet over medium heat until the meat is no longer pink. Drain excess grease.

3. In a 2 quart casserole dish, combine the macaroni and cheese, ground beef, onion, tomato paste, tomato sauce, and corn with its liquid. Mix well.

4. Bake for 20 to 25 minutes in the preheated oven, or until heated through. Top with grated Parmesan cheese, if desired.

— Country Pasta with Mozzarella —

INGREDIENTS:

8 ounces rigatoni pasta
8 slices bacon, cut into 1 inch pieces
2 cups broccoli florets
2 cloves garlic, minced
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh parsley

DIRECTIONS:

1. Cook rigatoni according to package directions and drain.

2. In a 10 inch skillet cook the bacon over medium heat, stirring occasionally, until the bacon is browned. Drain excess grease from skillet and then add the broccoli and garlic. Cook, stirring occasionally, until the broccoli is slightly tender (about 4 to 5 minutes).

3. Stir in the cooked rigatoni, mozzarella cheese, parmesan cheese and cayenne pepper. Cook, stirring occasionally, until the cheese is melted. Sprinkle with the fresh chopped parsley.

— Grilled Steak with Tex-Mex Pasta —

INGREDIENTS:

1 (9-ounce) package refrigerated fresh linguine
1 tablespoon roasted garlic butter with olive oil, softened*
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 pound (3/4-inch thick) boneless sirloin steak, cut into 4 pieces
1/2 cup sour cream
1/2 cup nacho cheese dip
1 (15-ounce) can black beans, rinsed, drained
1/2 cup roasted red pepper, cut into strips

DIRECTIONS:

Heat gas grill on medium or charcoal grill until coals are ash white. Meanwhile, cook linguine according to package directions. Drain. Keep warm.

Combine garlic butter, pepper and chili powder in small bowl.

Place steak on grill. Grill, turning once and brushing occasionally with garlic butter mixture, until medium-rare (150°F) (13 to 15 minutes).

Meanwhile, combine sour cream and cheese dip in 12-inch skillet; add hot cooked linguine, beans and red pepper. Cook over medium heat, stirring occasionally, until cheese is melted (2 to 3 minutes). Serve pasta with steak.

If you like these recipes you can find other country style recipes such as this at the Hitching Post, a dating and social networking site for Country Singles and country folks in general.

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The Hottest Country Rice Dishes

Posted by Food And Wine in Recipes on September 2nd, 2009

— Chuckwagon Skillet Rice —

INGREDIENTS:

1 lb. ground chuck
1 envelope Lipton onion soup mix
1 1/2 cups water
3/4 cup uncooked Carolina white rice
2 cups chopped tomatoes
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1 cup cooked peas
1 cup shredded sharp cheese

DIRECTIONS:

Brown the ground chuck in a skillet and in a separate pot cook the peas. Turn heat to medium on the ground chuck and stir in soup mix, water, rice, tomatoes and pepper–bring mixture to a boil. Add a lid, turn heat back to low (simmer) for 25 minutes, stirring once every few minutes. After 25 minutes drain the cooked peas, add them to the skillet and stir. When peas are warm, scoop mixture into your serving bowl and top with the shredded cheese.

— Southwestern Fried Rice —

INGREDIENTS:

2 cups Chicken stock
1 teaspoon Salt
3/4 cup Uncooked long-grain rice
3 tb Cooking oil
6 oz Spanish-style tomato sauce o
2 tablespoons Chopped fresh green pepper
1 tablespoon Minced onion

DIRECTIONS:

Bring stock to a boil in a medium sized saucepan with a cover.

Add salt and the rice, cover and cook over medium heat until done but not mushy, about 15 minutes. Pour the oil into a heavy 10-inch frying pan and heat until hot. Add the rice and stir-fry for 10 minutes. Add the rest of the ingredients and stir until well mixed.

Cover and continue cooking for 10 minutes more, stirring occasionally.

— Hearty Cauliflower and Brown Rice Dish —

INGREDIENTS:

1lb. sliced mushrooms
1 large chopped onion
2 TBSP butter
juice from 1 lemon
1 large head cauliflower (washed and broken into small pieces)
2 cloves garlic (crushed)
1 tsp. basil
1/2 tsp. pepper
3 cups cooked brown rice (cooked according to package directions)
2 1/2 cups grated cheddar cheese
1 tsp. salt

DIRECTIONS:
In a saucepan over medium heat–add the butter and melt. Add the mushrooms, chopped onions, and crushed garlic–sauté until tender. Sprinkle the lemon juice over the top of the mushroom mixture. Add basil and pepper–stir. In a separate saucepan add the cauliflower pieces–cover with water and add 1 tsp. salt–bring to a boil over medium heat, then boil for 5 minutes. Drain the cauliflower. Add the cauliflower to the mushroom mixture–stir. Add cooked brown rice to the mushroom mixture–stir.

Grease a casserole dish. Pour entire mixture into the casserole dish. Cover the casserole dish. Bake at 350 degrees for 25 minutes, remove from oven and sprinkle cheese on top of the casserole–bake uncovered for 5 more minutes or until cheese melts.

— Tex-Mex Rice Dish —

INGREDIENTS:

1 cup uncooked Carolina Rice (brand)
1/4 cup canola oil
1 chopped medium onion
1/2 of a green pepper (chopped)
2 cups stewed tomatoes with juice
1 tsp. salt
1/2 tsp. pepper
1 cup water
1/2 lb. ground chuck

DIRECTIONS:

In a saucepan add canola oil, chopped onion, chopped pepper and uncooked rice, cook and stir over medium heat until everything is lightly browned. Add stewed tomatoes, water, salt, pepper–stir until mixed and bring to a boil while stirring.

Once boiling turn heat back to low, put a lid on the saucepan and simmer for 30 minutes or until rice is done. If you want beef Spanish rice, add ground chuck when you add the rice, chopped onion and chopped pepper.

If you like these recipes you can find additional country style recipes like this at the Hitching Post, a dating and social networking site for Country Singles and country folks in general.

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