Thursday, December 27, 2012
Congratulations to Guy and Gwyn Reiber for submitting the winning Eggnog Recipe Photograph.
The winning photograph that had the most views was chosen the official winner. Thanks to everyone who submitted an entry. Crowded Kitchen loved all the photographs, so everyone is a winner!
Sunday, December 23, 2012
Recipe submitted by David Gaimari
What is Cioppino?
Cioppino is a fish stew originating in San Francisco. It is considered an Italian-American dish, and is related to various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or baguette. Definition from Wikipedia.org
3/4 cup butter
2 onions, chopped
3 tablespoons garlic, minced
1 bunch fresh parsley, chopped
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
2 1/2 cups white wine
2 (1 lb) frozen Seafood Medley packages (calamari, mussels, octopus and shrimp)
1 (1 lb) pasteurized crab meat
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add the crushed tomatoes, chicken broth, bay leaves, basil, thyme, oregano and wine to the pot and mix well. Cover and simmer for 30 minutes.
Stir in the Seafood Medley packages and crab meat. Bring to boil. Lower heat, cover and simmer for 5 to 7 minutes.
Ladle soup into bowls and serve with warm, crusty bread.
12 to 14 servings
|Recipe submitted by David Gaimari|
Friday, December 21, 2012
Chris & Lauri Gilliland hope your holidays are merry and bright!
There's still time to submit an entry in the Eggnog Recipe Photo Contest. Check out the recipe and contest rules. Happy Holidays!
Tuesday, December 18, 2012
Here's the newest entry in the Eggnog Recipe Photo Contest.
Debbie Morano says, . . . "May you be surrounded by family and friends this Holiday season filling your hearts with warmth and joy. May there be an abundance of love, laughter and peace in your New Year to touch your life in the most unique and beautiful way. Cheers to you!"
There's still time to submit a photograph in our Eggnog Recipe Photo Contest. Check out the recipe and contest rules. Happy Holidays!
Saturday, December 15, 2012
This is one of those meals that benefits from sitting in the refrigerator for 24 hours before serving. You will be glad you prepared this meal early. It is delicious, and everyone will ask for more! This recipe calls for cheddar and Monterey Jack cheese, verses mozzarella and Parmesan cheese. It is good either way, so take your pick and enjoy this wonderful dish!
All Time Favorite Tomato Sauce
2 tablespoons olive oil
1 large onion, chopped
4 rounded tablespoons minced garlic
2 - 28 oz can crushed tomatoes w/ puree
1 - 15 oz can tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
2 to 3 tablespoons Italian seasoning
3/4 cup Italian parsley, chopped
1 1/2 lb Italian sausage
8 oz uncooked Capellini (Angel Hair) pasta
1 cup cheddar cheese, grated
1 cup Monterey Jack cheese, grated
In a large stockpot, make the "All Time Favorite Tomato Sauce" (recipe post, April 2012). Simmer sauce for 1 to 2 hours.
In a large skillet, cook the Italian sausage over medium-heat until fully cooked.
Incorporate the cooked Italian sausage into the tomato sauce, and simmer for 30 minutes more.
Preheat the oven to 350 degrees.
Cook the Capellini (Angel Hair) pasta according to the package directions.
Spray a 9 x 13-inch pan with vegetable or olive oil.
Cover the bottom of the 9 x 13-inch pan with (1/3) portion of tomato sauce.
Divide the pasta, and layer (1/2) portion of the pasta over the tomato sauce.
Combine the cheddar and Monterey Jack cheese together.
Sprinkle (1/3) portion of the cheese mixture over pasta.
Repeat the layers (1/3 portion tomato sauce, 1/2 portion cooked spaghetti, and 1/3 portion cheese mixture)
Top and spread the last (1/3) portion of tomato sauce over spaghetti dish.
Bake for 30 minutes.
Remove the baked spaghetti from the oven and top with the remaining (1/3) portion of cheese mixture.
Bake for another 5 minutes, until the cheese has melted.
Cut into squares, and serve with bread and salad.
Friday, December 14, 2012
Recipe submitted by Mary Jane Shea
Melt in your mouth DELICIOUS!
1 cup (real) butter
1/2 cup sugar, plus extra
2 cups flour
1/4 teaspoon salt
1 teaspoon almond extract
Preheat oven to 350 degrees
Cream all ingredients together.
Roll into 1-inch balls.
Stamp balls with the bottom of a drinking glass.
Bake for 12 to 15 minutes.
Wednesday, December 12, 2012
1 (8oz) package cream cheese, softened
1 (14oz) can SWEETENED condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust
1 (20oz) can cherry pie filling
In a large bowl, mix the (room temperature) cream cheese, sweetened condensed milk, lemon juice, and vanilla together until creamy and smooth.
Pour the mixture into the graham cracker crust and spread evenly.
Cover and refrigerate for 2 to 4 hours.
Remove pie from the refrigerator and top with cherry pie filling.
Refrigerate pie until completely chilled.
Serve cold and keep refrigerated.
Here's another great tasting idea, . . . change the pie filling from cherry to blueberry. This pie is outrageously good too. Enjoy!
Thursday, December 6, 2012
2 1/2 to 3 lbs. boneless, skinless chicken pieces
3 (6 oz) sliced fresh mushrooms
2 large onions, chopped
3 teaspoons garlic, minced
3/4 cup chicken broth, low sodium
1 (6 oz) can tomato paste
1/4 cup Merlot
2 tablespoons quick cooking tapioca
1 1/2 teaspoons dried basil
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb. Fettuccini noodles, cooked
Parmesan cheese, grated
Rinse the boneless, skinless chicken pieces.
Place the onions, mushrooms, and minced garlic in slow cooker.
Second, lay the chicken pieces on top of the above ingredients.
In a medium bowl, combine the chicken broth, tomato paste, wine, tapioca, basil, sugar, salt and pepper. Pour mixture over the chicken pieces.
Cook on low for 7 to 8 hours, or high for 4 to 5 hours.
Serve the Merlot chicken over cooked fettuccini noodles. Sprinkle with Parmesan cheese.
Tuesday, December 4, 2012
Recipe submitted by Mary Mimi Rorie
4 cups sugar
2 5-ounce cans evaporated milk
1 cup butter or margarine
1 12-ounce package (2 cups) semi-sweet chocolate pieces
1 7-ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla
Butter the sides of a heavy 3-quart saucepan. In it combine sugar, evaporated milk, and butter.
Cook and stir over medium-high heat until mixture comes to boiling. Cook over medium heat to 236 degrees (soft-ball stage), about 12 minutes. Stir frequently.
Remove saucepan from heat and add the remaining ingredients; stir until chocolate is melted.
Turn into a buttered 9x13x2-inch pan. Score while warm; cut when firm. Chill if necessary.
Makes about 3 1/2 pounds.
Sunday, December 2, 2012
Guy and Gwyn Reiber wish everyone Happy Holidays!
Eggnog Recipe Photo Contest