Daily Cooking Recipes Let Me Make Cooking Easy

April 19, 2014

Italian Calzones

Italian Calzones

Florence
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

March 21, 2014

Apple Rice And Lentil Skillet

 

Apple Rice And Lentil Skillet

Florence
Course Side
Cuisine American
Servings 4

Ingredients
  

  • 2 cup uncooked lentils
  • 4 cups water
  • 1/2 cup fresh butter
  • 2 carrots coarse grated
  • 2 onions finely diced
  • 2 garlic cloves finely minced
  • 6 teaspoon flour
  • 2 cups unsweetened applesauce
  • 1 tsp curry powder
  • 2 cups water
  • 1/4 cup fresh squeezed lemon juice
  • 2 cups cooked rice

Instructions
 

  • Put lentils in saucepan with the 4 cups water, bring to a boil, turn heat to low and simmer gently for 30 minutes. Drain excess water; set aside.
  • In large skillet, melt the butter over medium-low heat. When melted, add the carrots and onions and cook just until vegetables are slightly softened, then add the garlic and cook 1 minute longer.
  • Add the flour, applesauce, curry powder, and 2 cups water to the skillet, stir, turn heat to low, cover skillet and simmer gently for 20 minutes, stirring occasionally.
  • Remove from heat and add the lemon juice, cooked lentils and cooked rice, stir gently, then serve immediately.

 

March 7, 2014

Chicken Bowls

 

Chicken Bowls

Chicken Bowls

Florence
Course Entree
Cuisine American

Ingredients
  

  • 1 whole chicken
  • 2 celery stalks chopped
  • 1 medium onion chopped
  • 1 Tbsp parsley
  • 1 bay leaf
  • 2 tsp salt
  • 8 Cups water
  • 1 10 oz pkg frozen baby carrots, partially thawed
  • 1 10 oz pkg frozen peas, partially thawed
  • 1 6 oz can mushrooms, drained
  • 1 Cup light cream
  • 1/4 tsp nutmeg
  • 1/4 tsp celery salt
  • 1/8 tsp pepper
  • 1/2 Cup all purpose flour
  • 1 pkg 2 included refrigerated pie crust
  • 4 foil pans 5X1 in

Instructions
 

  • Place the water in a large pot over high heat and add chicken,celery, onion, parsley, bay leaf and salt and bring to boil. Reduce heat to low and simmer covered for 2 hours. Allow chicken to cool in the broth and remove when completely cooled. Remove chicken from bones. Strain broth and keep 5 Cups. Put chicken, carrots, peas and mushrooms together in a large mixing bowl and mix together. Place 4 Cups of reserved liquid in sauce pan and add cream, nutmeg, celery salt and pepper and bring to a boil. In small mixing bowl combine remain Cup of reserved broth and flour and whisk until mixture is smooth. Pour mixture in to boiling sauce pan and reduce heat to low and summer for 2 to 3 minutes. Pour over chicken mixture and cool completely.
  • Flour a flat surface and roll out pie crust. Divide in to two even parts. Place 1/2 of the crust into the bottom a foil pan. Fill with chicken mixture. Cover with the remaining crust. Pinch to seal all the way around.
  • Wrap in freezer paper.
  • Freeze for up to 3 months.
  • To bake preheat oven to 450 degrees.
  • Unwrap each bowl and place on a cookie sheet.
  • Cut a slit in the top of each to vent the steam.
  • Bake 40 minutes or until crust is golden brown.

 

January 5, 2010

Pureed Vegetables

Pureed Vegetables

Florence
Course Drinks
Cuisine American

Ingredients
  

  • 1 potato -- cooked and chopped
  • 1 carrot -- chopped
  • 1/2 zucchini -- chopped
  • 1/2 celery stalk -- chopped
  • 1 small onion

Instructions
 

  • Bring to a boil and simmer until all ingredients are tender.
  • Place in blender and liquify.

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