Thursday, September 3, 2015

Pizza Hot Dish


Pizza Hot Dish
(8-10 servings)

 
Ingredients:

1½ lb. Ground Beef
½ cup Yellow Onion, chopped
¼ cup Green Pepper, chopped
1 can (4 oz.) Sliced Mushrooms
1 tsp. Salt
¼ tsp. Black Pepper
1/8 tsp. Oregano
1 pkg. (16 oz.) Wide Egg Noodles
2 cans (10 oz.) Pizza Sauce
1 can (8 oz.) Tomato Sauce
1 cup Milk
1 cup Pepperoni, sliced
1 pkg. (8 oz.) Shredded Mozzarella Cheese

Directions:

Brown ground beef with onion, green pepper, mushrooms, salt, pepper and oregano.  Drain excess grease.  While ground beef is cooking, cook noodles according to package.  In a Dutch oven dish, combine the ground beef mixture, cooked noodles, pizza sauce, tomato sauce, milk and pepperoni.  Top this mixture with the shredded cheese and place in a pre-heated 350 degree oven covered for 45 minutes.  Remove lid and continue baking 15 minutes or until cheese has browned slightly.  Serve with garlic bread and salad for a great dinner.

Note:               You could try changing out one or both of the meats for a different flavor profile.

Ideas for Future Efforts
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Wednesday, September 2, 2015

Company Hot Dish


Company Hot dish
(6-8 servings)

 
Ingredients:

1 pkg. (8 oz.) Noodles (your choice)
2 tbsp. unsalted Butter
1½ lb. Ground Beef
1 tsp. Salt
½ tsp. Black Pepper
½ tsp. Garlic Powder
1 can (8 oz.) Tomato Sauce
1 cup Cottage Cheese
1 cup Sour Cream
6 Green Onions, sliced using white and some of green parts
¾ cup (plus extra) Cheddar Cheese, grated
Olives & Parsley, optional

Directions:

Cook noodles according to package, rinse and drain.  While noodles are cooking, brown the ground beef in the melted butter.  Then add salt, pepper, garlic powder and tomato sauce.  Continue cooking another 5 minutes.  Combine cottage cheese, sour cream, onions, cheddar cheese and cooked noodles.  In a buttered 2 quart baking dish, alternate layers of the noodle and meat mixtures.  Start with the noodle one and end with the meat mixture.  Sprinkle the extra cheddar cheese on top and place in a pre-heated 350 degree oven for 30 minutes or until lightly browned and bubbly.  Just before serving, place slices of stuffed olives and chopped parsley around the edge of dish if using. 

Note:               You could use ground turkey, chicken, pork or lamb in this dish too.

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Tuesday, September 1, 2015

Minnesota Hot Dish Season Coming Up

I know I've mentioned "Minnesota Hot Dish" before on this food blog.  But with the coming of fall, it becomes the season (fall through winter) for everyone to start thinking about which hot dishes they might make this year.

I know many will just stick to their usual traditional ones.  That's good to do but it gets a little boring.  I'm suggesting that everyone tries at least one new to them hot dish recipe this season.

A reminder to everyone not familiar with "Hot Dish"  recipes.   A hot dish is just another name for what most people call a "Casserole" dish.  Now granted in Minnesota, a hot dish has some rules as to what ingredients must be in them.  Technically it should have a can or two of "Cream of Something Soup" in it.  I think originally it had to have "Tatar Tots" too.

Now I've  only been living in Minnesota for just over 3 years.  So I  may have some of this wrong.  But when someone asks you to bring a hot dish to an event, they are checking it out pretty close to make sure it's acceptable.

I recently came into possession of a church produced cookbook that contained many hot dish recipes.  I found two that I thought sounded interesting and will give them a try this fall.  I don't post a recipe that I haven't tried with few exceptions.  I have a few ingredients that I don't care to eat.  So I'll have others try or taste it for me.  This week because of some things that came up, I wasn't able to get that done.  So these two recipes have not been tested by me or a close associate.

Another interesting fact about these two recipes is they don't have a cream of something soup in them either.  Actually that's one of the reasons why I picked them.  They don't use tatar tots either.

Tomorrows recipe is for "Company Hot Dish" and it uses noodles.  On Thursday, it will be "Pizza Hot Dish" and it too uses noodles in the recipe.  As I stated, the recipes look interesting and sound tasty to me.  So I'll be trying them right along with you this time.

So until next week, "Happy Cooking" and please share my food blog link with others.  Thank you.

Thursday, August 27, 2015

S'mores Bars


S’mores Bars
(15 bars)

 
Ingredients:

½ cup Unsalted Butter
2 oz. Unsweetened Chocolate, chopped
1 cup Sugar
2 large Fresh Eggs
1 tsp. Vanilla
¾ cup All-Purpose Flour
9 squares Honey Graham Crackers
1 cup Mini Marshmallows

Directions:

In a medium sauce pan over low heat, melt butter and chocolate.  Remove from heat.  Stir in sugar, eggs and vanilla until well combined.  Stir in flour next.  Using a 7x11 baking dish, lightly grease or line dish with parchment paper.  Spread half of the chocolate mixture in prepared pan.  Top this with graham crackers (divide as needed to cover completely).  Sprinkle marshmallows over the graham crackers but not going to edges of pan.  Carefully spread remaining chocolate mixture on top of marshmallows, covering completely to edge of pan.  Place in a pre-heated 350 degree oven for 25 minutes or until set.  Cool completely on a wire rack.  Cut 3x5 to make 15 bars.

Note:               If you want to make more bars, try using a 9x13 pan.  You will need to increase ingredients by half the recipe.  You will also need to adjust baking time.  About 35 minutes give or take depending on your oven.  Cut 4x6 for 24 bars.

Ideas for Future Efforts
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Wednesday, August 26, 2015

Lemon-Lime Bars


Lemon-Lime Bars
(24 bars)

 
Ingredients:

2 cups All-Purpose Flour
½ cup Powdered Sugar
2 tbsp. Corn Starch
¼ tsp. Salt
¾ cup Unsalted Butter, cut-up
4 large Fresh Eggs, lightly beaten
1½ cups Sugar
1/3 cup Half & Half
3 tbsp. All-Purpose Flour
1 tsp. Fresh Lemon Peel, finely shredded
1/3 cup Fresh Lemon Juice
1 tsp. Fresh Lime Peel, finely shredded
1/3 cup Fresh Lime Juice
1 drop Green Food Coloring
as needed Powdered Sugar for dusting
as needed Lemon & Lime Peel, thin strips for garnish

Directions:

Grease a 9x13 baking dish and then line it with parchment paper pressing into corners.  Set aside.  In a large mixing bowl, combine flour, powdered sugar, cornstarch and salt.  Using a pastry blender, cut butter into mixture until it resembles coarse crumbs.  Press this mixture into prepared baking dish.  Place in a 350 degree pre-heated oven for 15 minutes.  In a medium mixing bowl, whisk together eggs, sugar, half & half and 3 tablespoons of flour.  Divide mixture equally between two bowls.  To the first bowl add the lemon peel and juice incorporating completely.  To the second bowl add the lime peel and juice along with the food coloring and mix completely.  Pour the lemon filling over the warm crust and bake in the same temperature oven for 10 to 12 minutes.  Then carefully pour lime mixture over the lemon mixture and bake another 10 to 12 minutes or until set.  Cool completely on a wire rack.  Use parchment paper to lift it out of dish.  Cut 4x6 to create 24 bars.  Then sprinkle with powdered sugar, lemon and lime peel.  Serve immediately or refrigerate until needed.

Note:               You can just zest the lemon and lime if you want finer pieces of the peel.

Ideas for Future Efforts
 
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Tuesday, August 25, 2015

Dessert Bars for the Fall

I might not be the norm, but when fall starts to arrive I'm looking for dessert bars.  I think it started in my childhood.  My mother baked all day on Wednesdays and Saturdays.  She made a lot of cookies as there were 11 children in the house.  But my memory says with the start of school in September, she was too busy to be making cookies and would make many of them into bars.

One of my favorites was her "Blonde Brownies" which was just chocolate chip cookie dough spread out in the same pans she used for cookies.  I'm not sure what it was but they gave a different taste or feel from the usual cookie.

The fun thing about the blonde brownies was you could change out the chocolate chips.  Other flavored chips like butterscotch and white chocolate along with M&M's gave you a totally different tasting bar to eat.  Today there are many more flavors to try.  If you have never tried this before, be sure to take the time and check it out.

This week I have two recipes for you to try.  Tomorrow's is "Lemon-Lime Bars" and they have just the right bite to them.  On Thursday, try the "S'mores Bars" and continue that summer taste into the fall.

If you go to the "Desserts & Baking Recipes" tab above, you will find other bars to try if you haven't already done so when they were originally posted.

If you have a recipe for a good bar, please let me know.  I'd be happy to try it and post it on a future blog post.

Thanks for your support of my food blog and please pass on to family and friends.  "Happy Cooking" until next week and remember you have over 400 recipes on "Cabana Boy Cooks" to help you for any occasion.

Thursday, August 20, 2015

Apple-Stuffed Crepes


Apple Stuffed Crepes
(8 filled crepes)

 
Ingredients:

1 cup All-Purpose Flour
1/8 tsp. Salt
2 large Fresh Eggs
¾ cup Whole Milk
½ cup Sweet Cider
as needed Unsalted Butter
4 large Fresh Apples (your choice)
4 tbsp. Sugar
8 tbsp. Honey
as needed Whipped Cream

Directions:

Sift flour and salt into a large bowl.  Add eggs, milk and beat until smooth.  Stir in the cider and let stand for 30 minutes.  While batter is resting make filling.  Core and slice apples into thick wedges (about 8 per apple).  In a large skillet, heat 2 tablespoon of butter over medium heat.  Add apples and cook to golden brown.  Remove apples using a slotted spoon to a bowl and sprinkle with the sugar. To make crepes heat a small heavy non-stick skillet over medium heat.  Add a little butter to coat and then ladle just enough batter to cover the bottom with a thin coat.  Cook about 1 minute or until golden and then flip and continue on other side.  Remove to a plate and repeat process making a total of 8 crepes.  Keep crepes warm in a 200 degree oven.  To assemble crepes, take one and fill with 4 pieces of apple and a little of the juice.  Then roll up and place on a platter.  Repeat process with the other 7 crepes.  Drizzle honey over the finished 8 crepes, top with the whipped cream and serve.

Note:               For best results, use whole milk or half and half to make the batter.

Ideas for Future Efforts
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