Daily Cooking Recipes Let Me Make Cooking Easy

April 19, 2014

Italian Calzones

Filed under: Cooking Recipes,Main Dishes — Tags: , , , , , , , , , , , , , — Chef @ 5:00 pm

Italian Calzones

Florence
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Entree
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound frozen white bread dough
  • 1 pound lean ground round beef
  • 1/2 cup chopped mushrooms
  • 1/2 cup finely chopped onion
  • 1/4 cup chopped green bell pepper
  • 1/2 cup evaporated skim milk
  • 3 tablespoons fine dry bread crumbs
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon crushed fennel seed
  • 3 cloves minced garlic
  • 3/4 cup tomato sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • vegetable cooking spray

Instructions
 

  • Thaw out bread the dough
  • Combine the ground round and next 9 ingredients in a large skillet and stir well
  • Stir mixture over medium heat for 10 minutes or until meat is browned
  • Add sugar, 3/4 cup tomato sauce, and salt
  • stir occasional for the next 6 minutes
  • Remove from heat and let mixture cool slightly
  • Cut dough into 8 equal portions
  • Cover the dough and take out 1 portion at a time
  • roll portion to 1/8-inch thickness and repeat with the other 7 portions
  • Coat a large baking sheet with cooking spray, place each portion on it spreading them into 6-inch circles using your fingertips coated in flour
  • Using a spoon, place 1/3 cup of the meat mixture onto one half of each dough circle
  • Moisten the edges of the dough with water and fold the dough over the filling
  • Us a fork to seal the edges together
  • Using a pastry brush, lightly coat the Calzones with butter
  • Pre-heat over to 375F
  • Place baking sheet in over and bake for 20 minutes or until golden brown
  • Remove Calzones from oven
  • Use your pastry brush to again lightly coat the Calzones with butter
  • Serve immediately

April 16, 2014

Gobhi Mung

Filed under: Cooking Recipes,Rice,Vegetarian — Tags: , , , , , , , — Chef @ 8:00 am

Gobhi Mung

Florence
Print Recipe
Course Main
Cuisine Indian

Ingredients
  

  • 1 cup yellow split mung beans
  • 2/3 cup finely chopped onions
  • 1 tablespoon grated ginger
  • 2 teaspoons minced garlic
  • 1/3 teaspoon turmeric
  • 3 medium potatoes -- peeled and quartered
  • 1/3 small head cauliflower -- cut into florets
  • 1 tablespoon salt
  • 12 tablespoons ghee or clarified butter
  • 1 tablespoon cumin seeds
  • 2 green chiles -- seeded and minced
  • 1/2 teaspoon red pepper
  • 2 teaspoons lemon juice
  • 2 tablespoons chopped coriander leaves
  • 2 cups cooked rice

Instructions
 

  • Wash mung beans and place in stock pot.
  • Add onions, ginger, garlic, turmeric and 3 cups water and bring to boil.
  • Reduce heat and simmer for 15 to 20 minutes.
  • Add potatoes, cauliflower, salt and 2 more cups water.
  • Continue cooking for 15 minutes.
  • Warm ghee over high heat, when very hot, add cumin seeds and fry until they turn dark brown
  • Add chiles and red pepper and stir occasionally.
  • Combined all remaining ingredients (except rice) and mix well.
  • Serve over 1/2 cup rice.

April 6, 2014

Tomato Bruschetta W/ Fresh Basil

Filed under: Appetizers,Cooking Recipes — Tags: , , , , , — Chef @ 8:25 am

This is a great recipe if you are expecting guests, or you want to welcome someone to the neighborhood.  Next time someone moves in, take this over to them and you will be sure to make instant friends.  I would suggest making homemade bread to make this a sure hit.

 

March 30, 2014

In a Snap Meat Loaf

Filed under: Beef,Quick and Easy - Freeze and Reheat — Tags: , , , , , , — Chef @ 8:00 am

 

In a Snap Meat Loaf

In a Snap Meat Loaf

Florence
Print Recipe Pin Recipe

Ingredients
  

  • 2 eggs
  • 1 Cup milk
  • 1/2 Cup white bread crumbs soft
  • 3 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 lb ground chuck
  • Aluminum foil

Instructions
 

  • Beat eggs and milk together in a large mixing bowl.
  • Add the breadcrumbs, salt and pepper and blend together well.
  • Sprinkle in the salt and pepper.
  • Place the ground chuck in with the milk mixture and mix well.
  • Use your hands to mix making sure all the ingredients are combined.
  • Place a piece of aluminum foil in a 9X9 inch pan.
  • Be sure the aluminum foil comes about 6 inches over the edges of the pan.
  • Form meat mixture into the pan.
  • Pull the aluminum foil over the top and seal well.
  • Remove from pan and freeze for up to 2 months.
  • To heat preheat oven to 350 degrees
  • Spray a 9X9 inch baking pan slightly with a non stick cooking spray.
  • Unwrap the meatloaf and place in the pan.
  • Bake 1 hour 30 minutes or until set.

 

March 15, 2014

Spaghetti Carbonara

Filed under: Cooking Recipes,Macaroni,Main Dishes — Tags: , , , , , , , — Chef @ 8:00 am

 

Spaghetti Carbonara

Florence
Print Recipe
Course Main
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon diced
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 cup dry white wine optional
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

 

March 10, 2014

Afghan Chicken

Filed under: Chicken,Cooking Recipes,Meats — Tags: , , , , , , — Chef @ 8:33 am

This dish tenderizes, moistens, and extracts flavor from a long slow marinate in a garlic yogurt, so you wind up with a skinless grilled chicken that is as yummy as it is good for you.

We suggest you serve this with an Arab flat-bread or soft pita and fresh yogurt.

Afghan Chicken

Florence
Print Recipe

Ingredients
  

  • 2 large clov garlic
  • 1/2 teaspoon salt
  • 2 cups plain whole-milk yogurt
  • 4 tablespoons juice and pulp of 1 large lemon
  • 1/2 teaspoon cracked black pepper
  • 2 large whol chicken breasts -- about 2 pounds

Instructions
 

  • Mix garlic and salt into a paste.
  • Stir in the yogurt, lemon and pepper.
  • Skin the chicken breasts. Remove all extra fat and split into halves.
  • Make the halves lay flat by bending backwards to separate the bones.
  • Coat each half with the yogurt mixture.
  • Cover the bowl tightly and place in refrigerator to marinate for at least 12 hours, no longer then 36 hours.
  • Turn the pieces over about half-way through marinating.
  • When you are ready to cook, remove the breasts from the marinade and wipe off most of the yogurt. Leave a thin film on each piece.
  • Grill about 6 inches above the heat for about 6 to 8 minutes a side. ( or until completely cooked. )
  • Serve while still hot.

February 13, 2014

Tomato Curry Chicken

Filed under: Cooking Recipes — Tags: , , , , — Chef @ 8:00 am

 

Tomato Curry Chicken

Florence
Print Recipe
Course Main
Cuisine American

Ingredients
  

  • 1/3 cup flour
  • 1/3 teaspoon salt
  • 1 dash pepper
  • 4 boneless skinless chicken breast
  • 2 tablespoons butter
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 teaspoon curry powder
  • 1 clove minced garlic
  • 1/3 teaspoon dried thyme
  • 1 1/3 cups canned tomatoes diced

Instructions
 

  • Preheat oven to 350°F
  • Mix flour, salt and pepper in small bowl
  • Cut chicken in to 2 inches pieces.
  • Melt butter in skillet over high heat.
  • Add chicken pieces and brown, approximately 5 minutes.
  • Put chicken in to 9 x 13" pan.
  • In skillet place onions, peppers, curry, garlic, and thyme to skillet and cook over med and cook until onions are golden and tender.
  • Add tomatoes and bring to boil.
  • Spoon sauce over chicken
  • Bake uncovered till chicken is done, approx 30 minutes

February 14, 2010

Marinated Lemon Chicken

Filed under: Chicken,Cooking Recipes,Sauce — Tags: , , , , , , , , — Chef @ 8:00 am

Marinated Lemon Chicken

Florence
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

  • 2 cups Greek virgin olive oil
  • 8 large boneless/skinless chicken breasts
  • 6 garlic cloves -- minced
  • 2 lemons -- juiced
  • 2 tablespoons fresh oregano -- finely chopped
  • 1/8 teaspoon pepper

Instructions
 

  • Combined oil garlic, lemons, oregano and pepper.
  • Place chicken in skillet and pour mixture over chicken.
  • Put refrigerate for 24 hours.
  • Charbroil the chicken for 6 to 7 minutes on each side, or until it is done

January 16, 2010

Fried Rice With Peppery Curry

Filed under: Cooking Recipes,Rice — Tags: , , , , , , , — Chef @ 8:00 am

 

Fried Rice With Peppery Curry

Florence
Print Recipe

Ingredients
  

  • 3 tablespoons vegetable oil
  • 2 tablespoons onions -- chopped
  • 1 tablespoon garlic -- chopped
  • 1/2 cup green beans -- chopped
  • 2 tablespoons peppery curry paste of your liking
  • 5 cups cooked long-grain rice
  • 2 tablespoons soy sauce

Instructions
 

  • Heat oil in a wok over medium-high heat
  • Add the onion and saute for 3 minutes, then add the garlic and continue to saute until golden brown.
  • Add the beans and curry paste and saute for approximately 3 minutes.
  • Add the rice and soy sauce and saute until thoroughly hot , be careful not to overcook.
  • Garnish with cilantro and parshley

January 6, 2010

Salsa

Filed under: Cooking Recipes,Sauce — Tags: , , , , , — Chef @ 8:00 am

Salsa

Florence
Print Recipe

Ingredients
  

  • 1 onion -- finely chopped
  • 1 28 oz can tomatoes chopped
  • 1 large garlic clove
  • 1 1/2 tablespoons balsamic vinegar
  • 1 green or red pepper
  • 1/4 cup chopped fresh coriander
  • 2 jalapenos cored -- minced

Instructions
 

  • In a one-quart sauce pan, combine onion, garlic, peppers and olive oil and cook until tender.
  • Stir in tomatoes, balsamic vinegar and coriander, season sauce with salt and pepper.
  • Refrigerate until ready to use,
  • Makes approximately 2 cups of sauce.
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