Thursday, December 18, 2008

VEGGIE PIZZA

2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

ZUCCHINI-APPLE BREAD

4 c. all purpose flour
1 tbsp. baking soda
1/4 tsp. baking powder
1 1/2 tsp. salt
1 1/2 tbsp. ground cinnamon
1/2 tsp. ground nutmeg
4 eggs
2 c. sugar
1 c. firmly packed brown sugar
1 1/2 c. vegetable oil
1 tbsp. vanilla extract
2 c. shredded zucchini (about 3 med.)
1 c. shredded apple (about 1 med.)
1 1/2 c. chopped pecans
Combine first 6 ingredients; set aside. Combine eggs, sugars, oil and vanilla in a large bowl; beat at medium speed of an electric mixer until well blended. Stir in zucchini, apple and pecans. Add dry ingredients to zucchini-apple mixture, stirring just until moistened.
Spoon batter into 3 greased and floured 8 1/4" x 4 1/2" x 3" loaf pans or may be baked in a bundt pan and served as a cake. Bake at 350 degrees for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove to wire rack and cool completely. Yield: 3 loaves.

SALAD DRESSING

1/3 cup and 1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon pepper
3/4 teaspoon salt
3/4 teaspoon onion powder
3/4 teaspoon Dijon-style mustard
1/2 cup and 2 teaspoons red wine vinegar

1. In a container, mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.

CREAMY GARLIC AND GREEN OLIVE SALAD DRESSING

Ingredients
1/2 cup cider vinegar
1/2 cup water
1 cup mayonnaise
4 cloves garlic
1/4 cup sugar
Dash of crushed red pepper
1 cup green olives, pitted and drained

Directions
1. Combine all except olives in blender or food processor.
2. Blend until smooth.
3. Add olives all at once and process just until chopped.
4. It should be a bit chunky.
5. Chill until ready to use.

MARY'S CHOCOLATE CHIP COOKIES

Preheat oven 350 ungreased cookie sheets
Makes 5 ½ dozen

1½ cups (3 sticks margarine) (Fleischmann’s)
1¼ cups granulated sugar
1¼ cups packed brown sugar
1 tablespoon vanilla
2 eggs
4 cups flour
2 teaspoons baking soda
1 teaspoon salt
Chocolate chips to your taste up to 4 cups is ok.




Cream margarine and both kinds of sugar together. Add vanilla and eggs. Mix well. Add flour salt and baking soda mix well.

Bake 12-15 minutes.

Recipe can be cut in half for smaller batches.

MARINATED SALAD

1 17 ½ oz. can garbanzo beans, drained
1 16 oz. can pitted black olives, drained
1 8 oz. can artichoke hearts, packed in water, drained
1 8 oz. can green beans, drained
1 cucumber, thinly sliced
1 16 oz. bottle Italian dressing
1 teaspoon dried dillweed
1 teaspoon dried oregano, crumbled
Freshly ground pepper, to taste

Combine – Toss – Refrigerate at least two hours before serving. Can be topped with grated Parmesan cheese before serving.

We never use the entire bottle of dressing. Dump everything into a strainer as the cans are opened, add the cucumber and dressing – easy easy.

THAI CASHEW CHICKEN (GAI PAD MED MA-MUANG)

Adapted from Bai Pai Cooking School

Make slices the chicken as thinly as possible so it cooks quickly. Use a very sharp knife and cut at an angle as if you are slicing a flank steak. Dried Thai chiles would be ideal, but the medium-hot chiles de arbol I had on hand worked really well. If you don't have dried chiles, sprinkle in some hot red pepper flakes, since you really should have at least a little heat in this dish. The Thai chili paste is irreplaceable as far as I know. Luckily, you can get it online here and probably in well-stocked markets.Serves 4,

3 tbs. canola oil, divided
1 lb boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste (Mae Pranom brand)
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chiles (such as chiles de arbol)
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 scallions, cut into 1 inch pieces
Steamed Thai jasmine rice, for serving

Heat 1 tbs. oil in a large skillet over medium-high heat. Add half the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside. Repeat with 1 tbs. of the oil and the rest of the chicken. Add the remaining oil to the empty skillet and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the skillet and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chiles, cashews and scallions, stir to combine and serve immediately over rice.

ITALIAN SAUSAGE SOUP WITH TORTELLINI

3 Italian sausage, casings removed
1/2 cup chopped onion
2 cloves garlic, minced
1 box of beef broth
1/2 cup water
1/2 cup red wine
2 bay leaves
1 28oz can of plum tomatoes chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 tablespoon tomato paste
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
pepper flakes to taste
1 tsp rosemary
1/2 red pepper
2 tsp honey



DIRECTIONS
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in sausage and all remaining ingredients except tortellini. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Simmer covered for 30 minutes. Pre cook tortellini add to the soup bowls dish up hot soup Sprinkle with Parmesan cheese on top of each serving.