Daily Cooking Recipes Let Me Make Cooking Easy

July 23, 2014

Italian Vegetable Pasta Salad

Filed under: Pasta — Tags: , , , — Chef @ 10:30 am

Italian Vegetable Pasta Salad

Florence
Course Salad
Cuisine Italian
Servings 8

Ingredients
  

  • 16 oz penne
  • 1 bag 16 oz frozen Italian vegetables, thawed
  • 1/2 cup red wine vinegar
  • 1/2 cup good olive oil
  • 2 cloves garlic grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 cup diced sweet red bell pepper
  • 1/4 cup diced green onions
  • 1/4 cup shredded fresh basil
  • 1/4 cup diced ripe olives

Instructions
 

  • Bring a large stock pot salt cold water and bring to a boil
  • Cook pasta according to package instructions.
  • Add thawed vegetables 2 minutes before the pasta is cooked completely.
  • Drain pasta and veggies into a colander and let sit.
  • In large bowl mix to red wine vinegar, olive oil, garlic, salt and pepper and whisk until frothy.
  • Add pasta and red pepeper to dressing mixture and toss until coated well.
  • May be served room temperature or cooled.

 

July 22, 2014

Smore Cupcakes

Filed under: Cupcakes — Tags: , , , , — Chef @ 3:55 pm
Baked Smores

Smore Cupcakes

Florence
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 7 whole graham crackers finely crushed
  • 1/4 cup powdered sugar
  • 6 tbsp butter melted
  • 4 bars milk chocolate candy
  • 12 large marshmallows

Instructions
 

  • Preheat oven to 350.
  • Place graham crackers into food processor and finely crush into crumbs.
  • Combine graham cracker crumbs, powdered sugar and butter in small bowl.
  • Place small scoop of crumb mixture in each cup of muffin pan.
  • Press crumbs to cover the bottom.
  • Bake 4-5 minutes or until edges lightly browned.
  • Remove pan from oven; place 1 chocolate rectangle into each cup.
  • Cut marshmallows in half. Place 3 marshmallow halves in each cup cake section.
  • Return to oven 1-2 minutes or until marshmallows are just slightly softened.
  • Remove from oven; cool 15 minutes.
  • Carefully remove cups from pan.
  • Baked Smores
  • >>Try not to eat them all at once 😉

 

Fast and Simple Soup

Filed under: Soups & Stews — Tags: , , — Chef @ 10:00 am

Fast and Simple Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 3 medium size carrots
  • 3 medium size parsnips
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste
  • 1/2 lemon juiced
  • 1/4 tsp marjoram or 1/4 tsp thyme

Instructions
 

  • Peel and dice the carrots and parsnips, then put in a big soup pot with the vegetable broth; add salt and pepper to taste.
  • Bring to boil over medium-high heat, then reduce heat to low and simmer gently for 15 to 20 minutes or until vegetables are very tender.
  • Cool.
  • Place mixture in blender and puree until smooth, using only enough broth to your liking.
  • Return the puree to a soup pot, stir in the lemon juice and herbs.
  • Heat over low heat and bring back up to temperature and serve hot.

 

July 21, 2014

Summertime Blueberry Muffins

Filed under: Muffins — Tags: , , , , , , , , , — Chef @ 3:37 pm

Summertime Blueberry Muffins

Florence
Course Breakfast
Cuisine American
Servings 18

Ingredients
  

  • 1/2 cup butter
  • 1 1/4 cups white sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk
  • 2 cups fresh blueberries
  • 1/4 cup white sugar

Instructions
 

  • Preheat oven to 375 F.
  • Line muffin pans with paper liners.
  • In a large bowl, cream butter and 1 1/4 cup sugar until light and fluffy.
  • Add eggs and mix well.
  • Mix flour, baking powder and salt together and mix well.
  • Add flour mixture and milk and mix well.
  • Fold in berries.
  • Fill muffin cups and sprinkle with the remaining 1/4 cup of sugar.
  • Bake for 30 minutes.
  • Allow to cool in pans for approximately 30 minute before removing them from pans.

 

Potato Skins With Cheese And Bacon

Filed under: Appetizers — Tags: , , , , , , — Chef @ 11:22 am

Potato Skins With Cheese And Bacon

Florence
Prep Time 20 minutes
Cook Time 1 hour 13 minutes
Total Time 1 hour 33 minutes
Course Appetizer
Cuisine American
Servings 4

Ingredients
  

  • 4 medium unpeeled baking potatoes 2#
  • vegetable cooking spray
  • 4 slices bacon
  • 3/4 cup cheddar cheese
  • 1 tablespoon minced fresh chives
  • 1/4 cup non-fat sour cream

Instructions
 

  • Bake potatoes at 425°F for 1 hour (60 minutes) or until done
  • Cool slightly
  • Cut each potato in half lengthwise; scoop out pulp, leaving 1/4 inch thick skin.
  • Place potato shells on a baking sheet
  • Bake at 425°F for 8 minutes or until skins are crisp.
  • Cut bacon in to small pieces and cook in skillet.
  • Drain excess fat on paper towels and cool.
  • Divide cheese evenly among the shells
  • Bake at 425°F for 5 minutes or until cheese melts.
  • Sprinkle evenly with bacon and chives.
  • Serve with sour cream

July 20, 2014

Meatloaf

Filed under: Meats,Staff Favorites — Tags: , , , , , — Chef @ 8:02 pm

Meatloaf

Florence
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 1 1/2 lbs ground beef pork or turkey
  • 1 cup milk
  • 1/4 teaspoon dried sage leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon ground pepper
  • 1/2 cup bread crumbs
  • 1 egg
  • 1 clove garlic
  • 1 small onion finely chopped
  • 1/2 cup BBQ Sauce

Instructions
 

  • Preheat oven to 350°F.
  • Mix together all ingredients, except BBQ Sauce.
  • Make in to loaf shape and place in 13x9 pan.
  • Top with BBQ Sauce.
  • Bake for 60 to 75 minutes.

 

Beef Fajita

Filed under: Beef — Tags: , , , , — Chef @ 3:30 pm
Beef Fajita

Beef Fajita

Florence
Servings 4

Ingredients
  

  • 2 lbs. Steak
  • 1 Medium Onion
  • 1 Medium Sweet Bell Pepper red, yellow or orange
  • 8 Flour Tortilla

Instructions
 

  • Saute the onions and peppers together until tender.
  • Remove from pan.
  • Brown the steak until it is to your desired taste.
  • Add onions and peppers and reheat.
  • Put in to tortilla and serve.

 

July 18, 2014

Crazy Teenage Mac-n-Cheese Taco

Filed under: Beef,Cheese,Macaroni — Tags: , , , , — Chef @ 2:30 pm
Crazy Teenage Mac-n-Cheese Taco

Crazy Teenage Mac-n-Cheese Taco

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 cup left over taco meat
  • 1 cup left over Mac-n-Cheese
  • 4 small soft taco shells

Instructions
 

  • Place 1/4 taco meat & 1/4 cup Mac-n-Cheese into taco shell.

 

Tangy Heirloom Tomato Soup

Tangy Heirloom Tomato Soup

Florence
Course Soup
Cuisine American
Servings 4

Ingredients
  

  • 1 1/2 lbs ripe heirloom tomatoes cored and diced - do not remove skins
  • 1/2 cup good tomato paste
  • 1/4 cup chopped celery leaves
  • dash chili powder
  • 2 Tbsp white wine vinegar
  • 3 Tbsp good olive oil
  • 6 to 10 fresh basil leaves - to your taste
  • 1 1/2 cups to 2 cups water - depending on thickness desired
  • sea salt and black pepper as needed

Instructions
 

  • Add all ingredients in to blender and puree until smooth.
  • Add desired amount of water and puree to mix.
  • Add salt and pepper to taste.
  • Refrigerate soup overnight so the ingredients meld together.
  • Sprinkle chopped fresh basil leaves.

 

July 17, 2014

Vegetable Stew

Vegetable Stew

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 1 sweet potato
  • 1 white potato
  • 1 small rutabaga
  • 2 onions
  • 3 parsnips
  • 4 regular carrots
  • 6 cups vegetable broth
  • kosher salt and black pepper to taste

Instructions
 

  • Peel and dice all the vegetables.
  • Place all vegetables in stock pot.
  • Bring to boil and then reduce heat to low and simmer until vegetables are tender.

 

Tomato Zucchini Stew

Filed under: Soups & Stews — Tags: , , , — Chef @ 10:00 am

Tomato Zucchini Stew

Florence
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 3 Tbsp cooking oil
  • 1 large onion diced
  • 2 stalks of celery diced
  • 3 small zucchini shredded
  • 2 lbs tomatoes diced small
  • 1 cup good tomato paste
  • chives for garnish

Instructions
 

  • In a large stock pot over medium heat, saute onion, celery, and zucchini in oil, until vegetables soften slightly.
  • Combine tomatoes and tomato paste into mixture.
  • Then add the broth and stir again; bring to a boil, reduce heat to low and simmer gently for about 30 minutes.
  • Serve hot with a sprinkle of chives on top of each bowl.

 

July 16, 2014

Sweet & Sour Pork

Filed under: Pork — Tags: , , , , — Chef @ 3:45 pm

Sweet & Sour Pork

Florence
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 8 Pork Chops
  • 3/4 cup white sugar
  • 1/3 cup white vinegar
  • 2/3 cup water
  • 1/4 cup soy sauce
  • 1 tablespoon ketchup
  • 2 tablespoons cornstarch

Instructions
 

  • Combined all ingredients, except pork, in small sauce pan.
  • Bring to boil over medium heat, stirring continuously until mixture has thickened.
  • Pork over pork chops and refrigerate for 2 hours.
  • BBQ on grill until no longer pink.

 

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