Newest Recipes (226)

Directions
1. In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 2 minutes of cooking. Drain and rinse in cold water.
2. Transfer to a large bowl. Add the tomatoes, olives, salt and pepper. Drizzle with salad dressing; toss to coat. Chill until serving.

Directions
1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives.
2. In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

1 Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2 In large bowl, beat cake mix, apple cider, 1/2 cup melted butter, the eggs, 2 teaspoons cinnamon and the nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in apples. Pour into pan.
3 Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack; place cooling rack over waxed paper.
4 Brush top and sides of cake with 3 tablespoons melted butter. In small bowl, mix sugar and 1 teaspoon cinnamon until blended. Press 2 tablespoons cinnamon mixture up side and top of cake with hand. Let stand 20 minutes. Repeat with remaining cinnamon mixture. Cool completely, about 1 hour.
5 Store loosely covered.

Making Truffles

Equipment:

Tempering box
Truffle molds
Small paint brush
Marble slab, or other cool surface for working on
Bowl large enough for the ganache
A good thermometer

Procedure:
First, make the shells. Chop up the bittersweet chocolate into small bits and put them into the tempering box, reserving ¼ teaspoon of chocolate chopped very fine. Set the box to about 115 degrees F. When the chocolate is all melted and about 115 degrees, turn it down to about 95 degrees F. When it gets there, take some of the chocolate and put it on the marble slab and stir it around until it gets thick, then pour it back in. When that is mixed in, pour in the reserved chocolate and stir it in. That will provide seeds for the chocolate crystals to form around. After a few hours, the chocolate is ready for the molds.
Use the small paint brush to paint the chocolate onto the inside of the molds. I use three layers to make sure there aren’t any gaps or holes. Let them cool overnight.
Now you can make the ganache. Chop up the semisweet chocolate and put it in the large bowl. Heat the cream in a small heavy saucepan until it is almost simmering, then pour it over the chocolate and stir it in. It will take a couple of minutes to get it smooth. Add the butter and one teaspoon of vanilla to the chocolate. Let it cool for an hour or so. It should be the consistency of soft margarine.
The easiest way to put the ganache into the molds is to pipe it in, using a pastry bag or two gallon-sized plastic bags set one inside the other, and one corner cut off. Pour the ganache into the bag, and squeeze it into the molds. Fill them to a bit below the top, to allow space for the bottom.
When they are all filled, use the paint brush to paint the bottoms onto the molds, same as doing the shells. Let everything cool overnight. Turn the molds upside down and remove the truffles.

Directions:
1. Cook cabbage in boiling water just until outer leaves pull away easily from head. Set aside 12 large leaves for rolls. In a small bowl, combine the beef, pork, 1/2 cup tomato sauce, onion, rice, parsley, salt, dill and cayenne; mix well.
2. Cut out the thick vein from the bottom of each leaf, making a V-shaped cut. Place about 1/4 cup meat mixture on a cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up. Repeat.
3. Slice the remaining cabbage; place in an ovenproof Dutch oven. Arrange the cabbage rolls seam side down over sliced cabbage. Combine the tomatoes, sugar and remaining tomato sauce; pour over the rolls. Cover and bake at 350° for 1-1/2 hours or until cabbage rolls are tender.

Directions:
1. Combine flour and parsley; add turkey and toss to coat. In a skillet, brown turkey in oil until no longer pink; remove with a slotted spoon and set aside.
2. In the same skillet, combine chicken broth, mushrooms, onion, garlic and green pepper. Cook and stir for 3-4 minutes. Add beef broth, tomato puree and seasonings. Cook and stir for 20-25 minutes or until sauce is desired consistency.
3. Add turkey; heat through. Discard the bay leaf. Serve over pasta; sprinkle with Parmesan if desired.

Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.

Directions:
1. In a large bowl, combine the cheese, sausage, pepperoni, peppers and onion. Stir in pizza sauce until combined. Place about 1/4 cup filling in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center over filling. Moisten remaining corner with water and roll up tightly to seal.
2. In an electric skillet, heat 1 in. of oil to 375°. Fry pizza rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. Serve with additional pizza sauce if desired.

Directions:
1. Cook tortellini according to package directions; drain and rinse in cold water. In a 2-1/2-qt. glass bowl, layer the tortellini, broccoli, tomatoes, celery, olives and cheddar cheese.
2. In a small bowl, whisk the dressing ingredients; spoon over salad, or serve alongside. Cover and refrigerate until serving.

Mix the spices and oil into a medium size bowl with a closable lid. Let that sit for a while.
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.

Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.

Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.

The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.

Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.

While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!