What’s cooking with Tina!

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm

INGREDIENTS:

1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish

TO PREPARE:

1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing

bowl.

5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

Chocolate Souffle

Filed under: Salt,Sugar,Vanilla — Tina @ 6:48 pm

INGREDIENTS:

1 envelope unflavored gelatin

3 Tablespoons cold water

2 ounces unsweetened chocolate

1/2 cup powdered sugar

1 cup milk

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups whipping cream

TO PREPARE:

Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.

SERVES: 6 – 8

August 25, 2006

Mocha Freeze

Filed under: Uncategorized — Tina @ 5:35 pm

INGREDIENTS:

  • 6 ounces semi-sweet chocolate chips
  • 3/4 cup almonds
  • 1 pint whipping cream
  • 1/3 cup brandy
  • 2/3 cup chocolate syrup
  • 1 quart coffee ice cream, softened
  • Whipped cream and chocolate shavings for garnish (optional)

TO PREPARE:

  1. In a blender or food processor, coarsely chop chocolate chips and almonds.
  2. In a large bowl, mix whipping cream, brandy and chocolate syrup.
  3. Beat until thickened but not stiff.
  4. Fold in ice cream, chopped chocolate and almonds.
  5. Freeze, uncovered, until solid on top but still soft inside.
  6. Remove from freezer.
  7. Stir well to bring chips and almonds up from bottom of bowl.
  8. Cover and freeze until solid.
  9. Mixture will keep in the freezer for several months.
  10. To serve, spoon frozen mixture into individual serving dishes.
  11. Garnish with whipped cream and chocolate shavings, if desired.

Chicken In Spicy Brown Sauce

Filed under: Chicken,Cocoa Powder,Garlic,Oregano,Picante Sauce,Tomato Sauce — Tina @ 2:35 am

Ingredients

  • 3 Whole chicken breasts, split, boned and skinned
  • 2 tb Vegetable oil
  • 1 15 oz can tomato sauce
  • 1/2 c Picante sauce
  • 4 ts Unsweetened cocoa powder
  • 1 ts Ground cumin
  • 1 ts Oregano
  • 1/2 ts Garlic salt

Directions

  1. Dash EACH: cloves,nutmeg,ground allspice
  2. Pound chicken to 1/2″ thick.
  3. Lightly brown in oil in large skillet, about 2 minutes on each side; drain off fat.
  4. Combine remaining ingredients; mix well.
  5. Pour over chicken in skillet.
  6. Bring to boil.
  7. Reduce heat; cover and simmer gently for 10 minutes.
  8. Remove chicken to serving platter; keep warm.
  9. Cook and stir sauce until slightly thickened, about 3 to 5 minutes.
  10. Spoon sauce over chicken.

No Bake Cookie Crumble Cheesecake

Filed under: Chocolate Chips,Cookies,Cream Cheese,Gelatine,Milk,Sugar,Vanilla — Tina @ 2:30 am

Ingredients

  • 1 Envelope plain gelatine
  • 1/4 c Cold milk
  • 1 c Milk, heated to boiling
  • 2 pk Cream cheese, 8 oz. ea.
  • 1/2 c Sugar
  • 1 t Vanilla extract or flavor
  • 1/2 c Mini-chocolate chips
  • 1 Deep dish graham cracker Crust (9oz. size).
  • 1 c Your favorite cookies, Coarsely crushed.

Directions

  1. In blender, sprinkle gelatine over cold milk; let stand 2 min.
  2. Add hot milk and process at low until dissolved, about 2 min.
  3. Add cream cheese, sugar and vanilla and process until blended.
  4. Arrange chocolate in bottom of crust.
  5. Pour in gelatine mixture; sprinkle with crushed cookies.
  6. Chill until firm, about 2 hrs.

Kids Favorite

Ingredients

  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced

Directions

  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Lemonade Chicken

Filed under: Chicken,Cornstarch,Ketchup,Lemonade,Sugar,Vinegar — Tina @ 1:46 am

Ingredients

  • 4 pieces chicken
  • 1 can lemonade concentrate (6 ounces) thawed
  • 2 tablespoons brown sugar
  • 3 tablespoons ketchup
  • 1 tablespoon vinegar
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

  1. Arrange chicken in crockpot.
  2. Combine lemonade, brown sugar, ketchup, and vinegar.
  3. Pour over chicken and cover. Cook on HIGH for 3-4 hours or LOW for 6-8 hours.
  4. Remove chicken from pot. Transfer juice to saucepan, skim off fat.
  5. Combine the cornstarch and water and add slowly to the liquid over low heat.
  6. When thickened, serve over the chicken.

Turkey or Chicken Tortilla Pizza

Ingredients

  • 1 ts Dried basil
  • 1 ts Dried oregano
  • 1/4 ts Garlic powder
  • 3 ts Olive oil
  • 6 8-inch flour tortillas
  • 3/4 c Shredded Mozzarella Cheese
  • 1 pk (6-oz) Turkey or Chicken Breast; diced
  • 1sm Green or red bell pepper -diced
  • 3/4 c Diced tomatoes; seeded

Directions

  1. In custard cup combine basil, oregano and garlic powder with olive oil.
  2. Lightly brush both sides of each tortilla with oil mixture; top with 2 tablespoons cheese.
  3. Heat oven to 400-degrees F.
  4. Sprinkle equal amounts of turkey or chicken, green pepper and tomatoes over tortillas.
  5. Place directly on rack in middle of oven; bake 8 minutes until crisp. (For a softer tortilla, microwave each pizza individually on medium-high for 2 minutes.)

Mexican Lasagna

Filed under: Beef,Cheese,Chilli,Eggs,Tomato Sauce,Tortillas — Tina @ 1:37 am

Ingredients

  • 1 1/2 pounds lean ground beef
  • 1 ounce package taco seasoning mix
  • 1/2 teaspoon seasoned salt — or more to taste
  • 1 cup diced tomatoes — fresh or canned
  • 16 ounces tomato sauce
  • 4 ounces diced green chiles
  • 1 cup ricotta cheese
  • 2 eggs — beaten
  • 10 corn tortillas
  • 2 1/2 cups shredded jack cheese OR 10-ounces total

Directions

  1. Cook ground beef in large skillet over medium heat until browned and cooked through, about 8 minutes.
  2. Drain off fat.
  3. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles.
  4. Mix well and bring to boil.
  5. Reduce heat and simmer, uncovered, 10 minutes.
  6. Combine ricotta cheese and eggs in small bowl.
  7. Spread 1/2 meat mixture in 13×9-inch baking dish.
  8. Place 5 tortillas over meat mixture.
  9. Spread 1/2 ricotta cheese mixture over tortillas and sprinkle with 1/2 Jack cheese.
  10. Repeat layers.
  11. Bake uncovered at 350 degrees until cheese is melted and lightly browned, 20 to 30 minutes.
  12. Let stand 10 minutes before cutting into squares for serving. (6 to 8 servings)

Butternut Squash Soup

Filed under: Apples,Carrot,Cinnamon,Cornstarch,Onions,Squash,Sugar — Tina @ 1:33 am

Ingredients

  • 1 large butternut squash
  • 1 medium onion
  • 3 medium apples
  • 1 cup carrot chopped
  • 5 cups vegetable broth
  • 1/4 cup brown sugar
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1 cup milk, skim
  • 2 teaspoons cornstarch

Directions

  1. Place the whole squash in the microwave for 8 minutes
  2. to make peeling and cutting easier.
  3. Peel and cut squash in cubes.
  4. Place all ingredients (except milk and cornstarch) in a soup pot and cook for 45 minutes or longer.
  5. Before serving stir in milk and cornstarch. Correct seasonings.
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