Now We're Cookin'

Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Author: Nicki (Page 24 of 37)

Janell’s Rockin’ Peanut Brittle

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1/2 Cup Water
2 Cups Sugar
1C White Karo Syrup
2 Cups Raw Peanuts
2 Tablespoons Butter
2 Teaspoons Baking Soda
1 teaspoon vanilla

You will also need:

1 Buttered Cookie Sheet with sides
Candy Thermometer

Directions:

Bring water to a boil. Over medium heat, stir in sugar and syrup. Using your candy thermometer, Stir constantly and cook until it reads soft ball stage. Add raw peanuts. Also using your candy thermometer, Stir constantly and heat until it reads hard crack stage. Remove from heat and quickly stir in butter, vanilla and baking soda. Beat well. Pour into cookie sheet. Cool in refrigerator.

Caramel-Pecan Pie

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 9-inch unbaked pie shell
2/3 cups sugar
1/4 cup butter or margarine, melted
3 eggs
1 jar (12 ounces) Smucker’s Caramel Topping
1-1/2 cups pecan halves

Directions:

In mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350° F for 45 minutes or until knife inserted off-center comes out clean.

Cool thoroughly on rack before serving. Cover; chill to store

Angel Hair Pasta with Tomatoes

November 1, 2006 / / 0 Comments

Recipe Source: Culinard

Ingredients:

1 package dry Angel Hair Pasta (or thin spaghetti, fettuccini or pasta of choice)
1 large can (preferably Italian) Whole Tomatoes
5 cloves of fresh garlic
2 dried red chili peppers (or cayenne pepper to taste)
4 oz. of good quality Olive Oil, can be Extra Virgin
1 package of Fresh Basil leaves or 8-10 fresh basil leaves from farmers market
Kosher Salt and Freshly ground black pepper to Taste
Freshly grated Parmesan cheese to taste.

Directions:

Fill a large pot with water and season with a couple of pinches of salt. Bring to a boil, add pasta and cook till just tender. Drain and toss is with a little oil, and hold. In a Large sauté pan add olive oil and garlic clove and place over medium high heat. Cook the garlic till just golden brown and tender. Add chilis and lightly brown. Carefully add the tomatoes, using a wooden spoon to crush them in the pan. Allow this to simmer for 5 to 8 minutes, add pasta and mix or toss thoroughly. Add basil leaves, season with salt and pepper. Add Parmesan cheese over the top and serve.

Serves 4 to 6.

Candy corn cookies

November 1, 2006 / / 0 Comments

Recipe Source: Mystery of the Haunted Vampire (ala Betty Crocker)

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
1/3 cup butter or margarine, melted
1 egg
Orange paste food color
2 oz semisweet chocolate, melted, cooled

Directions:

Line 8×4-inch loaf pan with waxed paper, extending paper over sides of pan. In medium bowl, stir cookie mix, butter and egg until soft dough forms.

On work surface, place 3/4 cup dough. Knead desired amount of food color into dough until color is uniform. Press dough evenly in bottom of pan.

Divide remaining dough in half. Gently press one half of remaining dough into pan on top of orange dough. On work surface, knead chocolate into remaining dough until color is uniform. Press over plain dough in pan, pressing gently to edge of pan. Refrigerate 1 1/2 to 2 hours or until firm.

Heat oven to 375°F. Remove dough from pan. Cut crosswise into 1/4-inch-thick slices. Cut each slice into 5 wedges. On ungreased cookie sheet, place wedges 1 inch apart.

Bake 7 to 9 minutes or until cookies are set and edges are very light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely. Store in tightly covered container.

Mexican Steak With Chimichurri Sauce

July 18, 2006 / / 0 Comments

Recipe Source: recipezaar.com

Prep/Cooking Time: 1 hour 40 mins prep (includes 30 minutes of marinating)

Ingredients:

2 lbs boneless beef sirloin (1-1/2 inches thick)

Marinade or Sauce
2/3 cup olive oil
1/3 cup parsley, minced
1/3 cup cayenne pepper sauce
3 tablespoons lemon juice
1 tablespoon worcestershire sauce
2 teaspoons dried oregano leaves
4 garlic cloves, peeled & crushed

Directions:

Blend all marinade ingredients in a food processor.

Taste, and adjust seasonings if desired.

Score each side of the steaks 1/8 to 1/4-inch deep.

Reserving 2/3 cup marinade mixture as sauce, place steak in large resealable plastic bag with remaining marinade mixture.

Seal bag and marinate in refrigerator for at least 30 minutes.

Grill steak over hot coals (discarding marinade) 10 minutes per side for medium-rare or to desired doneness.

Let steak stand 5 minutes.

Slice steak diagonally.

Serve with reserved sauce mixture.

Makes 6-8 servings.

Grilled Asian Chicken

July 18, 2006 / / 0 Comments

Recipe Source: allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 15 Minutes

Ingredients:

1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves

Directions:

In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.

Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.

Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.

Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

Bacon Cheese Puffs

July 18, 2006 / / 0 Comments

Recipe Source: Cooley Family, Rochester, NY / allrecipes.com

Prep/Cooking Time: Prep Time: 25 Minutes / Cook Time: 5 Minutes

Ingredients:

1 pound sliced bacon
2 1/2 cups shredded Cheddar cheese
2 tablespoons prepared mustard
1 cup mayonnaise
1 pound sliced pumpernickel party bread

Directions:

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

Preheat oven to broil.

In a medium bowl combine the bacon, cheese, mustard and mayonnaise. Stir well. Arrange party bread on a cookie sheet. Spoon mixture onto each slice of bread.

Broil for 5 minutes, or until bubbly.

Hash Brown Casserole

June 14, 2006 / / 0 Comments

Recipe Source: Down Home Soul Food Cooking Blog

Ingredients:

2lb frozen hash browns
1/2 cup melted margarine
2 1/2 cups cheddar cheese shredded
1 1/2 cup sour cream
1 can cream chicken soup
salt and pepper to taste
1/2 cup chopped onions

Directions:

Mix all ingredients in a large bowl and pour into a buttered baking dish. Bake at 350 degrees for 2 hours. This makes enough for 8-10 people. Can be made in advance and frozen. Thaw before cooking.

Baked Tomatoes Oregano

June 14, 2006 / / 0 Comments

Recipe Source: Michele O’Sullivan / allrecipes.com

Prep/Cooking Time: Prep Time: 15 Minutes / Cook Time: 20 Minutes

Ingredients:

4 large ripe tomatoes, sliced 1/4 inch thick
1/8 cup grated Romano cheese
1/2 cup fresh bread crumbs
1 clove garlic, minced
2 sprigs fresh parsley, chopped
salt and pepper to taste
1/2 teaspoon dried oregano
1 tablespoon olive oil

Directions:

Preheat oven to 400 degrees F (200 degrees C). Coat a shallow baking dish with cooking spray.

Place tomato slices close together in prepared baking dish. Sprinkle with cheese, bread crumbs, garlic, parsley, salt, pepper, and oregano. Drizzle with olive oil.

Bake for 20 minutes in the preheated oven, or until cheese is lightly toasted.

Makes 4 servings.

N’awlins Citrus Slush

June 5, 2006 / / 1 Comment

Recipe Source: Dotty Faulk

Prep/Cooking Time: 10 mins prep / 48 hours freezing

Ingredients:

1 6oz can frozen orange juice concentrate undiluted
2 6oz cans frozen lemonade concentrate undiluted
2 6oz cans frozen limeade concentrate undiluted
3 1/2 Cups water
1 Cup sugar
4 Cups vodka
2 28oz bottles 7-Up or ginger ale
1 can pineapple crushed (to taste)
Cherries (to taste)

Directions:

Combine concentrates, water, sugar, vodka, and soda/ale. Add fruit to taste. Stir to mix. Freeze for 48 hours, stirring often to prevent settling.

Serve frozen as a cold treat, or thaw for a refreshing drink!

Makes 16 servings.

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