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TastyWeekendRecipes@groups.io Page 1047 (2024)

Kathy Elms

All Messages By This Member

#1268

Ingredients

1 pound ground pork sausage
3 tablespoons all-purpose flour

3 cups milk

Directions

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage, drain and set aside.
Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Grandma always "burned" hers a little on purpose.
Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if a thinner gravy is desired. You may also add some of the cooked and crumbled sausage to the gravy.

Source: AllRecipes

~@~@~@~@~

Rhonda in MO

Creole Honey Mustard Dip

Rhonda <rhondagray5666@...>

03/03/17#21233

Creole Honey Mustard Dip

This isn't your ordinary honey mustard dip. It's honey mustard with a kick. Creole seasoning (a combination of paprika, garlic powder, dried oregano, salt, dried thyme, dried basil, black pepper, and cayenne pepper)adds a bit of heat and herbaceous smokiness to this sweet-tangy dip. Creole seasoning can be found in the spice aisle of most grocery stores and online. Try serving this dip withHomemade Soft Pretzels.

Yield:
Serves 4

Ingredients

1/2 cup Dijon mustard
3 tablespoons mayonnaise

1 tablespoon honey
1 teaspoon Creole seasoning

Preparation

Whisk together Dijon mustard, mayonnaise, honey, and Creole seasoning until smooth. Chill until ready to serve.

Source: MyRecipes

~~~~~

Rhonda in MO

Ginger Rosemary Rub

Rhonda <rhondagray5666@...>

03/03/17#21234

Ginger Rosemary Rub

A subtle touch of ginger makes this rub for ribs different from other ones. The recipe comes from Quinn Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles.

Yield:
Makes 3 cups (serving size: 1/4 cup)

Ingredients

1 cup paprika (3.4 oz.)
1 cup packed light brown sugar
1/2 cup kosher salt
2 tablespoons onion powder

2 tablespoons garlic powder
2 tablespoons ground ginger
2 tablespoons dried rosemary
2 teaspoons coarsely ground pepper

Preparation

Combine all ingredients in a bowl.

Nutritional Information

Amount per serving

Calories 108
Caloriesfromfat 10 %
Protein 1.7 g
Fat 1.2 g
Satfat 0.2 g
Carbohydrate 26 g
Fiber 3.8 g
Sodium 3050 mg
Cholesterol 0.0 mg

Source: MyRecipes

~~~~~

Rhonda in MO

Garbonzo Dip

Rhonda <rhondagray5666@...>

03/03/17#21235

Garbanzo beans are pureéd with media crema, a Mexican-style thick cream, diced green chiles, garlic and lime to make a delicious dip.

Recipe Ingredients:

1 (7.6-ounce) can NESTLÉ Media Crema
2 (15-ounce) cans garbanzo beans, drained
2 cloves garlic, peeled
2 tablespoons fresh lime juice
1 tablespoon MAGGI Seasoning Sauce
1 (4-ounce) can diced green chiles
Assorted crackers and vegetables

Cooking Directions:

Place media crema, garbanzo beans, garlic, lime juice and seasoning sauce in blender or food processor; cover. Blend until smooth. Pour into medium serving bowl. Stir in chiles.
Serve with assorted crackers and vegetables.

Makes 3 cups.

Recipe is the property of Nestlé® & Meals.com, used with permission.

Source: Cooks Recipes

~~~~~

Rhonda in MO

Gorgonzola Sauce (Ina Garten)

Rhonda <rhondagray5666@...>

03/03/17#21236

16 Reviews

Recipe courtesy ofIna Garten

Total:: 55 min
Active:: 5 min

Yield:: 3 cups

Level:: Easy

Ingredients

4 cups heavy cream
3 to 4 ounces crumbly Gorgonzola (not creamy or dolce )
3 tablespoons freshly grated Parmesan cheese
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons minced fresh parsley

Directions

Watch how to make this recipe.

Bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil rapidly for 45 to 50 minutes, until it s thickened, like a white sauce, stirring occasionally.

Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheeses melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Source: Food Network

~~~~~

Rhonda in MO

Sauce Bernaise (Anne Burrell)

Rhonda <rhondagray5666@...>

03/03/17#21237

14 Reviews

Recipe courtesy ofAnne Burrell

Total:: 1 hr
Active:: 25 min

Yield:: 4 servings

Level:: Intermediate

Ingredients

2 sticks butter
1/4 cup tarragon vinegar
1/4 cup dry white wine
1 teaspoon crushed peppercorns
1 small shallot, finely chopped
3 large egg yolks
2 tablespoons finely chopped fresh tarragon leaves
Pinch cayenne pepper
Kosher salt

Directions

Watch how to make this recipe.

In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?

In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.

Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.

The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!

Recipe courtesy of Anne Burrell

Source: Food Network

~~~~~

Rhonda in MO

(CHRISTMAS) Cherry-Cranberry Sauce

Rhonda <rhondagray5666@...>

03/03/17#21238

20MINPrep Time
2HR20MINTotal Time
5Ingredients
8Servings

Ingredients

1: bag (12 oz) fresh cranberries

1/3: cup dried sweet red cherries

1: cup sugar

1: cup water

2: tablespoons orange marmalade

Directions

In 3-quart saucepan, mix cranberries, cherries, sugar and water. Heat to boiling. Reduce heat to low; simmer uncovered 10 to 12 minutes, stirring occasionally, until cranberries have popped open.
Stir in marmalade. Cool 1 hour. Spoon into serving dish; cover and refrigerate at least 1 hour before serving.

Source: Pillsbury

~@~@~@~@~

Rhonda in MO

Slow-Cooker Italian Spaghetti Sauce

Rhonda <rhondagray5666@...>

03/03/17#21239

15MINPrep Time
8HR15MINTotal Time
13Ingredients
24Servings

Ingredients

2: lb bulk Italian sausage or ground beef

3: medium onions, chopped (1 1/2 cups)

2: cups sliced mushrooms

6: cloves garlic, finely chopped

2: cans (14.5 oz each) diced tomatoes, undrained

1: can (29 oz) tomato sauce

1: can (12 oz) tomato paste

2: tablespoons dried basil leaves

1: tablespoon dried oregano leaves

1: tablespoon sugar

1: teaspoon salt

1/2: teaspoon pepper

1/2: teaspoon crushed red pepper

Directions

In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
In 5- to 6-quart slow cooker, place sausage mixture. Stir in remaining ingredients.
Cover and cook on Low heat setting 8 to 9 hours.

Source: Pillsbury

~@~@~@~@~

Rhonda in MO

(THANKSGIVING) Easy Gravy

Rhonda <rhondagray5666@...>

03/03/17#21240

Prep
5m
Cook
5m
Ready In
10m

Recipe By:ARGO®, KARO® and FLEISCHMANN'S®

"Cook up rich, velvety gravy with only four ingredients and in just 10 minutes."

Ingredients

2 tablespoons fat drippings (from any type of roasted meat)
2 cups broth OR bouillon

2 tablespoons Argo(R) Corn Starch
1/4 cup cold water

Directions

Cook fat drippings and broth in a roasting pan or saucepan over medium heat, until hot.
Stir corn starch and water in a small bowl until smooth; add to pan. If desired, add a dash of poultry seasoning for chicken and turkey gravies, a sprinkle of thyme for beef or a pinch of rosemary for pork. Stirring constantly with a wire whisk, bring to a boil over medium heat and boil 1 minute. Season with salt and pepper.

Source: AllRecipes

~@~@~@~@~

Rhonda in MO

Cajun Gravy

Rhonda <rhondagray5666@...>

03/03/17#21241

Prep
5m
Cook
10m
Ready In
15m

Recipe By:April N.

"This is a mildly spicy, flavorful gravy you can pour over chicken, turkey or just plain mashed potatoes. It is very similar to a certain fast food chain's Cajun gravy."

Ingredients

2 (4.5 ounce) cans chopped green chilies
1 1/2 teaspoons chicken bouillon granules
1 1/2 cups warm water, divided

1/4 cup all-purpose flour
1 teaspoon onion powder
1/8 teaspoon ground cayenne pepper, or to taste

Directions

Place the green chilies into a blender, and process until smooth. Stir chicken bouillon granules and 1 cup water together in a saucepan, and bring to a boil, stirring until the granules have dissolved. Mix in the pureed chilies. Bring the sauce back to a boil over medium-low heat.
In a bowl, whisk the remaining 1/2 cup of warm water with the flour until the mixture is smooth; whisk the flour slurry into the sauce. Bring the mixture back to a boil, whisking constantly until smooth and thickened, 2 to 5 minutes. Stir in onion powder and cayenne pepper. Serve hot.

Source: AllRecipes

~~~~~

Rhonda in MO

Spinach Walnut Pesto

Rhonda <rhondagray5666@...>

03/03/17#21242

Spinach Walnut Pesto

Submitted by:donata| Source:www.donataspaintedkitchen.blogspot.com

It's Spinach galore growing here in the Northwest! Make some beautiful Spinach Pesto to add to pasta, maybe add some Gorgonzola or Oregon Bleu Cheese for a little kick...or maybe whip into cream cheese for a scrumptious dip...Or fold up in Phylo Dough for a gourmand appetizer...or spread on top of a wheel of brie, sprinkle with walnuts and bake until molten...or spread on top of focaccia, sprinkle with fontina, and bake until ooey gooey..

Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients:

1 cup	FreshSpinach Leaves

¼ cup	Walnuts

¼ cup	Parmesan Cheese

	a Squeeze of Lemon, about a tablespoon

	a Pinch of Kosher Salt

Directions:

Whiz up until everything is incorporated and the spinach is chopped up well. Sever immediately or keep in the fridge for just a couple of days because it could turn a little off color, or freeze...freezes great! A couple of months in the freezer should be fine

Source: Better Recipes

~~~~~

Rhonda in MO

Hollandaise Sauce

Rhonda <rhondagray5666@...>

03/03/17#21243

10MINPrep Time
15MINTotal Time
3Ingredients
12Servings

Ingredients

3: large egg yolks

1: tablespoon lemon juice

1/2: cup firm butter*

Directions

In 1 1/2-quart saucepan, vigorously stir egg yolks and lemon juice with wire whisk. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted.
Add remaining 1/4 cup butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly so eggs have time to cook and thicken sauce without curdling.) If the sauce curdles (mixture begins to separate), add about 1 tablespoon boiling water and beat vigorously with wire whisk or hand beater until it's smooth.
Serve immediately. Store covered in refrigerator. To serve refrigerated sauce, reheat over very low heat and stir in a small amount of water.

Source: Pillsbury

~@~@~@~@~

Rhonda in MO

Country Gravy

Rhonda <rhondagray5666@...>

03/03/17#21244

Country Gravy

Submitted by:tresatresa1| Source:Me

Ingredients:

	Drippings, oil) at least 2 tablespoons it should just cover the bottom of the skillet, from whatever meat you have fried: sausage, chicken fried steak, pork chops
2	or3 Heaping Tablespoons Flour, depends on how much oil
2– 3½ cups	Milk
	Salt & Pepper

Directions:

Add flour a spoon full at a time until it's thickened a little.

Stir over medium heat for 1 minute, don't let it burn!

Add 1 cup of milk milk bring to a boil reduce heat to medium low keep adding milk letting it come to a boil with each addition until you get the consistency you want.

Season with salt and pepper, remember there is some salt in it from the meat.

Source: Better Recipes

~~~~~

Rhonda in MO

Garlic Parmesan White Bean Hummus

Phoenixbird

03/03/17#21245

Garlic Parmesan White Bean Hummus (serves 8)source: Girlfriend JannYou’ll need:
4 cloves of garlic
1/4 cup freshly grated Parmesan cheese, plus extra for garnish (use the real stuff!)
1 can white beans, rinsed and drained
zest of half a lemon
a pinch of salt
1 tbsp olive oil, plus 2 teaspoons of olive oil for garnish
3 tbsp water
1 tbsp freshly squeezed lemon juice
To make:
Add the garlic, Parmesan cheese, white beans, lemon zest and salt to your food processor.Process on high speed until blended, stopping to scrape down the sides and bottom of the bowl if necessary.Once the mixture is well blended, add the olive oil, the water and the lemon juice in a slow stream as the mixture continues to blend on high speed.
Continue to blend on high speed until the mixture is smooth.
Serve with a drizzle of olive oil (about 2 teaspoons) and some freshly grated Parmesan, and your favourite veggies and crackers for dipping!This Garlic Parmesan White Bean Hummus is 3 Weight Watchers SmartPoints per serving and it’s packed with fibre and protein, making it the perfect healthy snack!

(From Holiday Express (Sue))

Pantry Friendly Tomato Sauce (Alton Brown)

Rhonda <rhondagray5666@...>

03/03/17#21246

109 Reviews

Recipe courtesy ofAlton Brown

Total:: 1 hr 25 min
Active:: 10 min

Yield:: 1.5 quarts

Level:: None

Ingredients

2 (28-ounce) cans whole, peeled tomatoes
1/4 cup sherry vinegar
1/4 cup sugar
1 teaspoon red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried basil
1 onion
1 carrot
1 stalk celery
2 ounces olive oil
4 cloves garlic, minced
3 tablespoons capers, rinsed and drained
1/2 cup white wine
Kosher salt and black pepper, to taste

Directions

In a sieve over a medium non-reactive saucepot, strain the tomatoes of their juice into the sauce pot. Add the sherry vinegar, sugar, red pepper flakes, oregano, and basil to the tomato juice. Stir and cook over high heat. Once bubbles begin to form on the surface, reduce to a simmer. Allow liquid to reduce by 1/2 or until liquid has thickened to a loose syrup consistency.

Squeeze each tomato thoroughly to ensure most seeds are removed. Set the tomatoes aside.

Cut carrot, onion, and celery into uniform sizes and combine with olive oil and garlic in a non-reactive roasting pan over low heat. Sweat the mirepoix until the carrots are tender and the onion becomes translucent, 15 to 20 minutes. Add the tomatoes and capers to the roasting pan.

Place roasting pan on the middle rack of the oven and broil for 15 to 20 minutes, stirring every 5 minutes. Tomatoes should start to brown slightly on edges with light caramelization. Remove the pan from the broiler. Place the pan over 2 burners on the stove. Add the white wine to the tomatoes and cook for 2 to 3 more minutes over medium heat.

Put the tomatoes into a deep pot or bowl and add the reduced tomato liquid to the tomatoes. Blend to desired consistency and adjust seasoning.

Recipe courtesy of Alton Brown

Source: Food Network

~~~~~

Rhonda in MO

Basil Vinaigrette

Phoenixbird

03/03/17#21247

Basil Vinaigrette
Comments
For a quick side dish, combine steamed green beans and boiled new potatoes or kidney beans (rinsed and drained); top with this vinaigrette.
Ingredients
1 1/2 cups firmly packed fresh basil
1/4 cup fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
Procedure
1. In a blender, combine basil, lemon juice, 1/2 cup water, and mustard. Blend on high speed until completely smooth. With the motor running, add oil in a steady stream, blending until incorporated; season with salt and pepper to taste.
Yield: MAKES 1 1/4 CUPS
Cooking Times
Total Time: 10 minutes
Source
Source: BODY+SOUL, SEPTEMBER 2007
Web Page: http://www.marthastewart.com/1047875/basil-vinaigrette

(From Daily Recipes (Kevin))

Maple Sherry Glaze

Rhonda <rhondagray5666@...>

03/03/17#21248

Maple Sherry Glaze

Quinn Hatfield, chef-owner of Odys + Penelope and Sycamore Kitchen restaurants in Los Angeles, brushes this rich maple glaze over ribs during the last few minutes of cooking.

Yield:
Makes 1 cup (serving size: 1 tbsp.)

Ingredients

1 cup sherry vinegar
1 cup maple syrup

1 sprig fresh rosemary (about 5 in. long)

Preparation

Combine all ingredients in a 3-qt. saucepan. Boil over medium-high heat until reduced to 1 cup, 10 to 14 minutes.

Nutritional Information

Amount per serving

Calories 53
Caloriesfromfat 1 %
Protein 0.0 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 14 g
Fiber 0.0 g
Sodium 3.4 mg
Cholesterol 0.0 mg

Source: MyRecipes

~~~~~

Rhonda in MO

Chili Gravy

Rhonda <rhondagray5666@...>

03/03/17#21249

Chili Gravy

Submitted by:salsamama| Source:Jacala's Restaurant - San Antonio

Servings:8-10
Prep Time: 5 min
Cook Time: 25 min
Total Time: 30 min

Ingredients:

¼ lb	Lard
¾ cup	Flour
¾ tsp	Salt
1	Tbls Cumin
1	Tbls Garlic Powder
1- ½	Tbl Chili Powder or, to taste
1- ½	Tbl Paprika
5– 6 cups	Water, or more, if needed

Directions:

Melt lard over medium heat in medium saucepan. Stir in flour, salt, cumin and garlic powder. Stir vigorously to combine and continue for 3 to 4 minutes adjusting heat to prevent mixture from burning. Add chili powder and paprika and stir to combine. Add water and stir until sauce is smooth. Reduce heat to low and simmer for 15 minutes, stirring or whisking frequently so no lumps form. Add more water if necessary. Taste and adjust seasoning to your liking. Makes about 4 cups. This is good over rice also and is especially good when you add cooked ground beef.

Source: Better Recipes

~~~~~

Rhonda in MO

TastyWeekendRecipes@groups.io Page 1047 (2024)

Ingredients

Directions

Creole Honey Mustard Dip

Ingredients

Preparation

Ginger Rosemary Rub

Ingredients

Preparation

Nutritional Information

Recipe Ingredients:

Cooking Directions:

Ingredients

Directions

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Directions

Ingredients

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Spinach Walnut Pesto

Ingredients

Directions

Country Gravy

Ingredients

Directions

Maple Sherry Glaze

Ingredients

Preparation

Nutritional Information

Chili Gravy

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