Cookbook Recipes

Posts Tagged ‘cheese’

10 medium potatoes (new potatoes are best)
1 pound feta cheese
2 small hot peppers
1 cup evaporated milk
1/2 cup vegetable oil
2 cloves garlic
8 saltine crackers
1 tsp. prepared mustard
salt and pepper
lettuce
3 hard cooked eggs
black olives

Cook and peel potatoes and allow to cool.
In a blender, blend the cheese, peppers, milk, oil, garlic,
crackers, mustard, salt and pepper. The sauce should be fairly
thick; add crackers if not thick enough, add milk if too thick.
Lay a bed of lettuce in a serving dish and place the potatoes
on top. Cover with the sauce. Cut the hard boiled eggs in half
and place on top of the potatoes. Add black olives if desired

3 cloves garlic, minced
1/4 to 1/2 cup olive oil (do not substitute)
1 cup chopped or sliced asparagus, use only the tender half
or tips (asparagus can be substituted with broccoli,
string beans, or zucchini)
2 tablespoons minced onion
1/4 to 1/2 cup fresh basil, finely chopped
8 ounces pasta noodles of your choice
grated Parmesan cheese

Quick Pesto Sauce: Saute garlic, onion, and basil in olive oil until
the garlic and onion turns light brown. Do not over cook. Set aside
and keep warm.
Prepare the pasta of your choice according to package directions
except for the following:
Add 1 to 2 cups additional water. Just before water begins to boil,
add the asparagus or the vegetables of your choice. When the water
begins to boil add the pasta and cook according to directions
Drain the pasta and vegetable mixture and pour the pesto sauce over
the top, tossing lightly to coat. Top with parmesan cheese and serve
with French bread and additional parmesan cheese.

1 lemon, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 teaspoon dried oregano
3 cloves garlic, crushed
4 pounds boneless pork tenderloin
2 green peppers, cut into 1 inch squares
2 yellow onions, cut into 1 inch squares
Tzaziki (recipe follows)

In a large plastic or glass bowl, mix together lemon juice,
olive oil, soy sauce, oregano, and garlic. Add pork, onions,
and green pepper; stir to coat. Cover, and refrigerate for
2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and
onion onto skewers. When a fine gray ash covers the coals,
begin grilling the kabobs. Cook about 10 to 15 minutes total;
turn the skewers frequently.
Serve on pita bread with Tzaziki spooned on top.

Tzaziki

2 cups plain full fat yogurt
2 teaspoons pureed very fresh garlic
1 teaspoon salt
2 cucumbers, peeled, seeded and grated
on large holes of grater
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
Fresh mint leaves, for garnish

Drain yogurt for 1 hour in a cheeseclothlined strainer
to remove some of its water. In a bowl, combine the
yogurt, garlic and 1/2 teaspoon salt. Sprinkle the
remaining 1/2 teaspoon salt over the grated
cucumber and drain, 10 to 15 minutes, to extract
excess water. Add drained cucumber to yogurt, along
with pepper, and mix well. Cover and refrigerate until
chilled, about 1 hour. Drizzle with olive oil and garnish
with mint leaves.

1 cup sliced carrots
2 cups chopped broccoli
1 cup water
1 teaspoon chicken bouillon granules
1/4 cup chopped onion
1/4 cup butter
1/4 cup allpurpose flour
1/4 teaspoon ground black pepper
2 cups milk
2 cups shredded sharp Cheddar cheese

1 In a small saucepan over mediumhigh heat, combine
carrots, broccoli, water, and bouillon. Bring to a boil.
Cover, reduce heat, and simmer for 5 minutes. Remove from
heat, and set aside.
2 In a large saucepan, cook onion in butter over medium
heat until onion is translucent. Stir in flour and pepper;
cook 1 minute. Stir in milk. Bring to a boil, then stir
in cheese until melted. Stir in reserved vegetables and
cooking liquid. Heat through, and serve.

1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (optional)
8 ounces fresh tortellini pasta
1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce

1 1/2 cups sliced zucchini
2 green bell peppers, seeded
and cubed
3 tablespoons chopped fresh parsley
1 Remove casings from sausage. Brown sausage and cook
until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings.
2 Cook onion and garlic in the drippings until tender.
Add broth, water, wine, carrots, tomatoes, basil, oregano,
tomato sauce, and the cooked sausage. Bring to a boil; reduce
heat and simmer uncovered 30 minutes.
3 Add zucchini, green peppers, parsley, and tortellini.
Simmer another 25 minutes, covered, for fresh tortellini, or
45 minutes, covered, for frozen tortellini. Serve with
fresh parmesan cheese sprinkled over the top.

Makes 6 servings

This soup is a unanimous favorite and a great hit with all of our friends. It’s also good served with a sprinkle of Parmesan cheese. Be sure to clean your leeks thoroughlygrit often gets caught between the layers. Also, use only the light-colored part of the leek; the green part is tough and not as flavorful.

3 medium potatoes, scrubbed, peeled, and cut into bite-size pieces
3 cups (750 ml) chopped leeks (three or four large ones)
2 tablespoons (30 ml) finely chopped chives
2 medium carrots, chopped
4 cups (1 l) water
1 teaspoon (5 ml) salt
Pepper to taste

1. Place the potatoes, leeks, chives, carrots, water, and salt in a large pot. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the potatoes are tender. Remove from heat and allow contents to cool until the pot is comfortable to handle.

2. Transfer the soup to a blender or food processor and puree. Return the soup to the pot and heat. Season with pepper and serve hot.

Makes 1 serving

Try seasoning this recipe with basil, oregano, or black pepper.

1 tablespoon (15 ml) tomato sauce
1 small ready-made pizza crust
1 slice red onion, chopped
cup (60 ml) shredded lowfat mozzarella cheese

1. Preheat the broiler.

2. Spread the tomato sauce over the pizza crust. Sprinkle with onion and cover with cheese, spreading evenly.

3. Broil for about 2 minutes, or until the cheese has melted.

Makes 2 servings

cup (125 ml) corn kernels
1 medium tomato, chopped
1 teaspoon (5 ml) hot sauce
4 eggs
cup (60 ml) water
2 teaspoons (10 ml) butter
cup (60 ml) shredded
low-fat cheddar cheese

1. Combine the corn, tomato, and hot sauce in a small bowl and heat in the microwave on high for 1 minute. Set aside.

2. In a bowl, beat together the eggs and water.

3. Melt one teaspoon of the butter in a skillet over medium heat. Add half of the eggs and cook for 12 minutes, or until the edges begin to pull away from the pan and the middle begins to solidify.

4. Remove from heat and spoon half of the corn-tomato mixture on half of the omelette. Sprinkle with half of the shredded cheese and fold the eggs over the filling with a spatula. Return to heat for 30 more seconds, then carefully remove from the pan to a serving plate.

5. Repeat steps 3 and 4 with the remaining ingredients for a second omelette.

Note: This recipe can also be done completely in the microwave. Omit the butter and cook the eggs in a 9-inch pie plate for about 2 minutes on high in the microwave. If your microwave doesn’t have a turntable, rotate the dish every 30 seconds. When the eggs are fully cooked, add the corn-tomato mixture and sprinkle with shredded cheese. Then fold the eggs over and heat for an additional 20 seconds.