Mike’s Easy-Peazy Guacamole Recipe

Mike's Easy-Peazy Guacamole Recipe

Mike says, invite friends to bring chips and sombreros. Enjoy!

Ingredients:

10 small avocados, or 6 - 7 medium ones
1 can RoTel "Mexican Style"diced tomatoes w/ lime and cilantro, juice drained and saved
1 large lime,or 2 small ones, juiced
Slap Ya Mama, cajun seasoning
Garlic powder
Cumin
Salt
Mexican hot sauce

Directions:

10 small avocados, or 6 - 7 medium ones, whatever. Seeded and peeled, then mashed with a potato masher until desired smoothness. Somewhat chunky is OK, it will get smoother as you mix the rest of the ingredients.

1 can of RoTel "Mexican Style" diced tomatoes w/ lime and cilantro, juice drained and saved for later.

Juice of 1 large lime or 2 small ones, or to taste, whatever.

Couple dashes of "Slap Ya Mama" - White pepper blend is my favorite. If no "Slap Ya Mama" is available, which would be a shame, substitute a dash of salt and dash of cayenne pepper.

2 dashes of garlic powder, or more if you like it garlicky or garlicish, or with more garlicness.

2 dashes of cumin

4 dashes of salt, or to taste, whatever.

2 - 4 dashes of Mexican hot sauce. Cholula Chili-Garlic is the go-to here.

Mix, taste, add more lime or salt if needed, repeat, whatever. I'm not the boss of you. Add in some of the RoTel juice you saved earlier if you like it a bit runnier.

Baked Shrimp with Tomatoes and Feta

Baked Shrimp with Tomatoes and Feta
Recipe from the book, "Eating the Greek Way"

This is a great dish for entertaining, because the shrimp are cooked with their shells on. It's fun to peel the shrimp at the dinner table while conversing with friends and family.

Ingredients:

1 pound shell-on large shrimp
4 tablespoons olive oil
4 large shallots, finely sliced
4 garlic cloves, crushed
3 tablespoons fresh thyme leaves or 1 1/2 tablespoons dried
2 bay leaves
1 cinnamon stick or 1/2 teaspoon ground cinnamon
1 3/4 pounds ripe tomatoes, peeled, seeded, and chopped
Salt and pepper
9 ounces feta cheese, crumbled
1 bunch scallions, white and green parts, finely chopped
1/2 teaspoon fennel seeds
2 teaspoons cold-pressed flaxseed oil (optional)

Directions:

Preheat the oven to 350 degrees.

Heat 2 tablespoons of the olive oil in a saute pan over low heat, add the shallots and cook until soft, 5 minutes. Add 1 of the garlic cloves, 2 tablespoons of the thyme, the bay leaves, and cinnamon. Add the tomatoes, stir briefly, then cover, and simmer for 5 to 10 minutes, to allow the flavors to blend. Season to taste with salt and pepper.

Transfer the tomato sauce to a large, shallow ovenproof dish. Sprinkle the feta cheese on top and place in the oven for about 5 minutes.

Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Add the scallions and the remaining 3 garlic cloves, and 1 tablespoon thyme and saute for 1 to 2 minutes. Add the shrimp and fennel seeds and cook, turning frequently, until the shrimp are opaque, about 2 minutes. Add the shrimp to the dish with the tomatoes and feta and return the dish to the oven for 10 minutes so the flavors can develop fully.

Drizzle the remaining tablespoon of olive oil over the top, together with the flaxseed oil, if using. Leave to cool slightly before serving.

Rosemary and Olive Hummus

Rosemary and Olive Hummus

This is a great tasting hummus. Your friends and family will be impressed.

Ingredients:

1 (15 ounce) can chickpeas
4 cloves garlic
1/2 cup pitted kalamata olives
2 tablespoon tahini
1/2 teaspoon salt
1/4 teaspoon ground cumin
1/4 cup water
2 tablespoons fresh rosemary, chopped
2 tablespoons olive oil
1 tablespoon sesame oil

Directions:

Combine all of the ingredients in a food processor and blend until smooth.

Makes about 2 cups

Manicotti

Manicotti
Original recipe by Food Network Kitchen
https://www.foodnetwork.com/recipes/food-network-kitchen/manicotti-recipe-2008786

This is a great manicotti recipe from the Food Network. However, I use a meat sauce, verses a marinara sauce. When I say meat sauce, I mean I use sausage and ground beef in this sauce. Yes, together. It is delicious! All you have to do is brown about a pound of sausage and about a pound of ground beef and then add it to the "All Time Favorite Tomato Sauce". It's that easy and you'll taste the difference. See below for the "All Time Favorite Tomato Sauce" recipe.

All Time Favorite Tomato Sauce
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Ingredients:

1 pound fresh spinach, stems trimmed and well washed or a 10-ounce package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
1 cup freshly grated Parmesan cheese or a mixture of half Pecorino and Parmesan
2 large eggs, lightly beaten
Pinch freshly grated nutmeg
Freshly ground pepper
2 teaspoons unsalted butter, diced

Marinara Sauce:

2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree, (one 28-ounce can), rough chopped
Sprig of fresh thyme
Sprig of fresh basil
2 teaspoons kosher salt
Freshly ground black pepper

Directions:

Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.

In the same pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.

Preheat the oven to 350 degrees F.

Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.

Marinara Sauce:

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or stored covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Yield: 3 1/2 cups

Insalata Caprese

Insalata Caprese
Original recipe by David Rocco
http://www.cookingchanneltv.com/recipes/insalata-caprese-1959052

Ingredients:

2 large tomatoes, thickly sliced
2 (1 pound) mozzarella balls, thickly sliced
4 fresh basil leaves
Salt
Extra-virgin olive oil, for drizzling

Directions:

On a plate, arrange the slices of tomato and mozzarella, alternation one after the other and fanning out. Tear the fresh basil over the salad, salt and drizzle with the best extra-virgin olive oil available.

Italian Goulash

Italian Goulash
Original recipe by https://www.fortheloveofcooking.net/2013/01/italian-goulash-2.html

Ingredients:

1 tablespoon olive oil
1 pound lean ground beef
1 yellow onion, diced
3 - 4 baby bell peppers (red & orange), diced
8 - 10 ounce mushrooms, sliced
4 - 5 cloves of garlic, chopped
Salt and pepper, to taste
4 cups "All Time Favorite Tomato Sauce" ( See recipe link below )
12 ounce elbow macaroni, cooked per directions
Fresh basil, chiffonade
Parmesan cheese, grated

All Time Favorite Tomato Sauce Recipe
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Directions:

Heat the olive oil in a large skillet over medium heat. Add the onions and mushrooms and cook for 3 - 4 minutes. Add the ground beef, bell peppers, chopped garlic and season with salt and pepper; cook until ground beef has browned. Drain any excess grease from the pan. Add the tomato sauce and stir until mixed thoroughly. Simmer for 1 - 2 hours so that the flavors combine.

Cook the elbow macaroni per instructions and drain completely. Combine the macaroni with the sauce mixture and add the fresh basil and mix well. Simmer for 15 minutes, so that the sauce has time to flavor the noodles. Top with Parmesan cheese and serve.

Caprese Zucchini Noodle Salad

Caprese Zucchini Noodle Salad
Original recipe by KitchenAid Recipes

If you have a KitchenAid Stand Mixer buy the KitchenAid Spiralizer Attachment with Peel, Core & Slice. It will make the job of spiraling fast and easy. If you do not have a KitchenAid Stand Mixer don't worry, because your grocery store should sale zucchini noodles. This is a great salad and everyone will love it!

Ingredients:

1- 2 large zucchini, at least 1 1/2 inches thick, spiral cut into noodles
1 pint grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/2 - inch cubes
2 tablespoons thinly sliced fresh basil
2 teaspoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons olive oil

Directions:

Bring 3 to 4 quarts of water to boil in large pot over high heat. Add 2 to 3 tablespoons salt. Fill separate large bowl with ice water and set aside. Cook zucchini noodles in salted water, 45 seconds. Drain and place in ice water to stop cooking. When chilled, drain zucchini noodles.

Combine zucchini, tomatoes, mozzarella and basil in a large bowl. In a separate small bowl, combine vinegar, salt, pepper and then whisk in olive oil. Add dressing to salad and toss to coat.

Divide evenly onto 4 salad plates and serve.

New York Style Cheesecake

New York Style Cheesecake
Original recipe by Emeril Lagasse (adapted by Frank Hays)

Ingredients:

1 3/4 cup graham cracker crumbs
8 tablespoons ( 1/2 cup) unsalted butter
1 1/2 tablespoons sugar
2 1/2 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1 lemon, zested
1 orange, zested
1/2 teaspoon vanilla extract
3 tablespoons all-purpose flour
5 eggs
2 egg yolks
1/2 cup sour cream

Directions:

Preheat oven to 375 degrees.

Butter the bottom and sides of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter and sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool.

Increase oven temperature to 500 degrees.

In a large mixing bowl with an electric mixer, combine cream cheese, sugar, zests and vanilla and beat until light and creamy.

Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add sour cream and mix until smooth.

Pour mixture into prepared pan and bake for 12 minutes. Reduce oven temperature to 200 degrees and bake for 1 hour more.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving.

To serve, slice with a knife dipped in hot water and wiped with a clean cloth, and serve.

Yield: 8 to 10 servings

Rum Glazed Pumpkin Cake

Rum Glazed Pumpkin Cake
Original recipe by Taste of Home 
www.tasteofhome.com/recipes/rum-glazed-pumpkin-cake

Ingredients: 

1/2 cup chopped pecans
1 can (15 ounce) solid-pack pumpkin
1/2 cup sugar
1/2 cup canola oil
4 large eggs
1/4 cup water
1 package yellow cake mix (regular size)
1 - 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Glaze:

1 cup sugar
1/2 cup butter, cubed
1/4 teaspoon ground cinnamon
Dash ground cloves
1/2 cup rum

Directions:

Preheat oven to 350 degrees. Grease and flour a 10-inch fluted tube pan; sprinkle pecans onto bottom of pan.

In a large bowl, beat pumpkin, sugar, oil, eggs and water until well blended. In another bowl, whisk cake mix and spices; gradually beat into pumpkin mixture. Transfer to prepared pan.

Bake 55 - 60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack.

In a small saucepan, combine sugar, butter, cinnamon and cloves; cook and stir over medium heat until butter is melted. Remove from heat. Stir in rum; cook and stir 2 - 3 minutes longer or until sugar is dissolved.

Gradually brush glaze onto warm cake, about 1/4 cup at a time, allowing glaze to soak into cake before adding more. Cool completely.

Yield: 12 servings

Hint: To remove cakes easily, use solid shortening to grease plain and fluted pans.

Plum Torte

Plum Torte
Oringinal recipe by NYT Cooking
https://cooking.nytimes.com/recipes/3783-original-plum-torte

Ingredients:

1 cup sugar
1/2 cup unsalted butter, softened
1 cup unbleached flour
1 teaspoon baking powder
Pinch of salt
2 eggs
24 halves pitted purple plums

Topping:

Sugar
Lemon juice
cinnamon

Directions:

Heat oven to 350 degrees

Cream the sugar and softened butter together in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Lightly coat an 8-inch springform pan with non-stick spray and spoon the batter into the springform pan. Place the plum halves skin side up on top of the batter.

Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle with about 1 teaspoon of cinnamon.

Bake 1 hour, approximately. Once cooled, serve plain or with whipped cream.

Hint:

You can freeze your plum torte if desired. Double-wrap the torte in foil and place in a plastic bag and seal. To serve a torte that has been frozen, simply defrost and reheat it briefly at 300 degrees.

Italian Country Ribs

Italian Country Ribs
Original recipe by allrecipes.com
http://allrecipes.com/recipe/14718/italian-country-style-ribs/

Homemade spaghetti sauce is easy to make and it will make this dish delicious.  Here's the link to my homemade spaghetti sauce.

All Time Favorite Tomato Sauce
https://crowdedkitchen509.blogspot.com/2012/04/all-time-favorite-tomato-sauce.html

Ingredients:

3 pounds country style pork ribs
1 (32 ounce) jar spaghetti sauce
1/2 cup water
2 tablespoons olive oil
1 (12 ounce) box of spaghetti
Shredded Parmesan cheese

Directions:

Heat the oil in a extra-large skillet over medium-high heat. Add the ribs and brown on all sides.

Once the ribs have been browned, pour the spaghetti sauce over the ribs and stir in the water. Reduce the heat and simmer, covered for 1 hour. Turn the ribs after 1/2 hour of cooking. If the sauce gets too thick, add a little more water.

Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 11 minutes or until al dente; drain.

Place the country ribs over the spaghetti noodles and smother with sauce. Garnish with Parmesan cheese. Serve with salad and bread.

Italian Country Ribs 

Italian Deli Sandwich

Italian Deli Sandwich

Ingredients:

4 Ciabatta sandwich rolls or 1 loaf (12 ounces) focaccia bread
1/4 cup prepared pesto
1/4 pound sliced deli ham
1/4 pound sliced deli smoked turkey
1/4 pound sliced deli pastrami
Provolone cheese, 4 - 6 slices
1 small onion, thinly sliced
1 small tomato, sliced
1/2 teaspoon Italian seasoning

Directions:

I use the ciabatta sandwich (square) rolls for this Italian deli sandwich recipe. Which ever bread you choose, cut horizontally in half.

Spread the pesto over cut sides. On bread bottom, layer the ham, turkey, pastrami, cheese, onion and tomato. Sprinkle with Italian seasoning. Replace the bread top and wrap sandwich rolls or loaf in aluminum foil. Place on a baking sheet.

Bake at 350 degrees for 20 -25 minutes or until heated through. Let stand for 10 minutes. Cut into wedges.

4 servings

Interested in making your own pesto sauce? If yes, here's the recipe.
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html

Blackened Steak Salad

Blackened Steak Salad
Original recipe by Epicurious

Hands down, this is the best dinner salad ever!

Ingredients:

Spice Mixture

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme

Salad

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
6 cups (packed) mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 (6 ounce) beef tenderloin steaks, each about 1/2-inch thick
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered

Directions:

Spice Mixture

Mix all ingredients in a small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

Salad

Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.

Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Grilled Margherita Pizza

Grilled Margherita Pizza
Original recipe by www.foodandwine.com

The only complicated thing about this recipe is getting the pizza dough on the grill. You might lose your round or oval shaped dough, but trust me, this will be delicious!

Ingredients:

1 tablespoon extra-virgin olive oil, plus more for brushing
2 large tomatoes, sliced
2 to 3 garlic cloves, minced
Kosher salt
Pepper
Pizza dough, divided
1 to 1 1/2 lbs. mozzarella, shredded, divided
Fresh basil, torn

Directions:

Light a grill and oil the grate.

Spread the tomato slices on a platter and top with the 1 tablespoon of olive oil and the minced garlic. Season generously with salt and pepper.

Divide your pizza dough in half. The directions below are for one 12-inch pizza. Repeat the directions for the second 12-inch pizza.

On a lightly oiled large baking sheet, stretch 1 ball of pizza dough to a 12-inch oval or round and brush with olive oil. Grill the dough over moderate heat until lightly charred on the bottom, 2 to 3 minutes. Flip the crust and scatter half the mozzarella on top. Close grill and cook until the cheese is melted and the crust is firm, 3 to 5 minutes. Transfer to a large board and top with half of the tomatoes. Sprinkle with salt and pepper. Garnish with torn basil.

Repeat with the remaining dough, mozzarella, tomatoes, seasoning and basil for the second 12-inch pizza.

Cut the pizza and serve.

Pasta with Peas and Sausage

Pasta with Peas and Sausage
Original recipe by Allrecipes.com 
http://allrecipes.com/recipe/23974/pasta-with-peas-and-sausage/

This is delicious and simple to make.

Ingredients:

1 pound rigatoni pasta
2 tablespoons olive oil
2 - 3 clove garlic, minced
1 pound Italian sausage, casing removed
12 ounces frozen green peas
1 1/2 cups heavy cream
4 tablespoons butter
2 tablespoons grated Parmesan cheese

Directions:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.

Raspberry - Ricotta Cake

Raspberry - Ricotta Cake
Original recipe by Bon Appetit 
https://www.bonappetit.com/recipe/raspberry-ricotta-cake

You will be pleased and amazed how delicious this raspberry - ricotta cake is to your taste buds. The original recipe called for 1 cup raspberries. I added more to this recipe.

Ingredients:

Nonstick vegetable oil spray
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
3 large eggs
1 1/2 cups ricotta
1/2 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups frozen raspberries or blackberries, divided

Directions:

Preheat oven to 350 degrees.

Line a 9'-diameter cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.

Whisk eggs, ricotta, and vanilla in a medium until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by 1 cup raspberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining 1/2 cup raspberries over top.

Bake cake until golden brown and a tester inserted into the center comes out clean, 50 - 60 minutes.

Let cool at least 20 minutes before unmolding.

Keep cake refrigerated.

8 servings

Huevos con Chorizo

Huevos con Chorizo
Original recipe by Food Network Kitchen

It is important to find or make authentic Mexican chorizo for this breakfast dish. Huevos con Chorizo means eggs with sausage.

Ingredients:

Pico de Gallo:

2 plum tomatoes, diced
1/2 jalapeno, diced (seeded if desired)
1/2 small red onion, diced
1/2 cup fresh cilantro leaves, roughly chopped (reserve some for garnish)
Juice of 1/2 lime
Kosher salt and freshly ground black pepper

Eggs:

2 to 3 tablespoons vegetable oil
1 pound fresh Mexican chorizo, casing removed
1 small white onion, finely chopped
8 large eggs
1 tablespoon unsalted butter
8 6-inch flour tortillas, warmed, for serving
2 avocados, peeled, pitted and sliced

Directions:

For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.

For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about three minutes. Turn the heat to medium-low.

Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

Caprese Tortellini Salad

Caprese Tortellini Salad

Ingredients:

1 (20 ounce) package refrigerated cheese tortellini
1 (7 ounce) package refrigerated basil pesto (If you want to make it yourself, see the pesto sauce recipe link below)
2 cups halved grape tomatoes
(8 ounce) fresh mozzarella, cut into 1/2-inch cubes
Fresh basil for garnish, if desired

Directions:

Bring a large pot of salted water to a boil over medium high heat. Add the tortellini and cook according to package directions.

Drain the pasta and rinse with cold water to stop the cooking process.

Transfer the pasta to a large bowl. Add the pesto, tomatoes and cheese. Toss to coat. Cover and refrigerate for 30 minutes or up to 8 hours.

Serve chilled or at room temperature.

Interested in making your own pesto sauce? If yes, it's easy and very delicious! Here's the pesto sauce recipe link. Enjoy!
http://crowdedkitchen509.blogspot.com/2012/10/pesto-sauce.html

Brennan's Bananas Foster

Brennan's Bananas Foster
Recipe by Southern Living

This dessert is easy to make and delicious.

Ingredients:

4 medium-size ripe bananas
1/2 cup butter
1 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 cup banana liqueur
1/2 cup rum
Vanilla ice cream

Directions:

Cut bananas in half crosswise, then lengthwise.

Melt butter in a large flambe pan or skillet over medium heat. Add brown sugar, and cook, stirring constantly, 2 minutes. Add bananas to skillet, and sprinkle with cinnamon. Remove skillet from heat. Stir in liqueur and rum, and carefully ignite the fumes just above mixture with a long match. Let flames die down.

Return to heat, and cook 3 to 4 minutes or until soft. Serve over ice cream.

Looking for another great tasting New Orleans dessert? If yes, here's the famous "Bread Pudding with Whiskey Sauce" recipe. It's delicious too!

http://crowdedkitchen509.blogspot.com/2012/03/bread-pudding-with-whiskey-sauce-by_23.html

Italian Cabbage Rolls

Italian Cabbage Rolls

This recipes tastes best made one day in advance.

Ingredients:

1 large head cabbage
1 cup cooked rice
1 1/2 pounds ground beef or pork, or mixture of both
1 medium onion
1 1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons parsley, minced
1/4 teaspoon sage
1/2 cup Provolone cheese, shredded
1/2 cup Fontina cheese, grated
1 (29 ounce) can crushed tomatoes

Directions:

First, you need to remove the leaves from the cabbage. The best way to do this is to core the cabbage, then immerse the whole head in boiling water until the outer leaves begin to loosen. Remove cabbage from the water and carefully peel away as many outer leaves as will come off easily. You will need 10 - 15 large cabbage leaves.

Meanwhile, combine rice, ground meat, onion, salt, pepper, parsley, sage, Provolone and Fontina in a large bowl. Mix with hands to blend together. Divide mixture (1/3 cup fulls) and shape into meat rolls. Place each meat roll at the base of a cabbage leaf and roll each leaf around the meat and fold ends under. Secure with a toothpick, if needed. Place rolls seam side down in an 11-inch x 7-inch baking dish

Spread crushed tomatoes over cabbage rolls.

Bake at 350 degrees for 1 1/2 hours, or until a meat thermometer reads 165 degrees.

The cabbage rolls can be prepared in advance and stored in the refrigerator or frozen.