BBQ Brisket Flatbread Pizzas

August 6, 2016 // 0 Comments

Taste of Home Ingredients 2 cups barbecue sauce, divided 1/2 cup cider vinegar 1/2 cup chopped green onions, divided 1/2 cup minced fresh cilantro, divided 2 pounds fresh beef brisket 1 teaspoon salt 1 teaspoon pepper 1 large red onion, cut into thick slices 1 teaspoon olive oil 2 cups (8 ounces) shredded smoked Gouda cheese DOUGH: 2-3/4 to 3-1/4 cups all-purpose flour 1 tablespoon sugar 3 teaspoons salt 1 package (1/4 ounce) quick-rise yeast 1-1/4 cups warm water (120° to 130°) 2 tablespoons olive oil Directions In a large resealable plastic bag, combine 1 cup barbecue sauce, vinegar, 1/4 cup green onions and 1/4 cup cilantro. Sprinkle brisket with salt and pepper; add to bag. Seal bag and turn to coat. Refrigerate for 8 hours or overnight. Drain and discard marinade. Prepare grill for indirect heat, using a drip pan. Place brisket over pan; grill, covered, over indirect low heat for 1 hour. Add 10 briquettes to coals. Cover and grill about 1-1/4 hours longer or until meat is [...]

Calzone Pinwheels Recipe

August 3, 2016 // 0 Comments

Ingredients 1/2 cup shredded part-skim mozzarella cheese 1/2 cup part-skim ricotta cheese 1/2 cup diced pepperoni 1/4 cup grated Parmesan cheese 1/4 cup chopped fresh mushrooms 1/4 cup finely chopped green pepper 2 tablespoons finely chopped onion 1 teaspoon Italian seasoning 1/4 teaspoon salt 1 package (8 ounces) refrigerated crescent rolls 1 jar (14 ounces) pizza sauce, warmed Directions Preheat oven to 375°. In a small bowl, mix the first nine ingredients. Unroll crescent dough and separate into four rectangles; press perforations to seal. Spread rectangles with cheese mixture to within 1/4 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut each roll into four slices; place on a greased baking sheet, cut side down. Bake 12-15 minutes or until golden brown. Serve with pizza sauce. Yield: 16 [...]

Catfish Cakes

August 3, 2016 // 0 Comments

Taste of Home Ingredients 1-1/2 pounds catfish fillets 2 eggs, lightly beaten 1 large potato, peeled, cooked and mashed 1 large onion, finely chopped 1 to 2 tablespoons minced fresh parsley 2 to 3 drops hot pepper sauce 1 garlic clove, minced 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon dried basil 2 cups finely crushed butter-flavored crackers Canola oil Tartar sauce, optional Directions Poach or bake catfish fillets until fish flakes easily with a fork. Drain and refrigerate. Flake cooled fish into a large bowl. Add the eggs, potato, onion, parsley, pepper sauce, garlic, salt, pepper and basil and mix well. Shape into eight patties. Place cracker crumbs in a shallow bowl. Coat patties in cracker crumbs. In a large skillet over medium heat, cook catfish cakes in oil in batches on each side or until golden brown. Serve with tartar sauce if desired. Yield: 8 [...]

Summer Strawberry Soup

July 29, 2016 // 0 Comments

By Taste of Home Ingredients 2 cups vanilla yogurt 1/2 cup orange juice 2 pounds fresh strawberries, halved (8 cups) 1/2 cup sugar Additional vanilla yogurt and fresh mint leaves, optional Directions In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired. Yield: 6 [...]

Pork Tenderloin Medallions with Strawberry Sauce

July 29, 2016 // 0 Comments

by Taste of Home Ingredients 1-1/2 cups reduced-sodium beef broth 2 cups chopped fresh strawberries, divided 1/2 cup white wine vinegar 1/4 cup packed brown sugar 1/4 cup reduced-sodium soy sauce 3 garlic cloves, minced 2 pounds pork tenderloin, cut into 1/2-inch slices 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons canola oil 2 tablespoons cornstarch 2 tablespoons cold water 1/2 cup crumbled feta cheese 1/2 cup chopped green onions Directions In a large saucepan, combine broth, 1 cup strawberries, vinegar, brown sugar, soy sauce and garlic; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes or until slightly thickened. Strain mixture and set aside liquid, discarding solids. Sprinkle pork with garlic powder, salt and pepper. In a large skillet, heat oil over medium heat. Brown pork in batches on both sides. Remove and keep warm. Add broth mixture to the pan; bring to a boil. Combine cornstarch and water until smooth and gradually stir into [...]

Sweet Pear Hummus

July 18, 2016 // 0 Comments

By Gardening Jones   Pear Hummus is a wonderful way to get some healthy fiber and protein into fussy eaters, and even those not so fussy. It tastes like pear pie, refreshing and delicious. Who would even know that that there was healthy fiber and protein inside? Serve with your choice of fresh veggies, crackers or pita bread wedges. You can also use it to top pancakes or to serve warm with pork. You’ll need enough oil for the ingredients to be blended smooth. That may vary by the type of pear you use, or by how mature they are. Pear Hummus 1 cup chick peas 1 cup chopped pears 3 tablespoons oil Garnish: Cinnamon We like to use our own ripe Green Anjou pears for this. Because we leave the peel on, the hummus has a very slight green tint. If you are using store bought pears, I would suggest increasing the pear to chick pea ratio to make it sweeter. Just rinse and drain the chick peas. If you use homegrown, cook them until soft first. Add all ingredients to a food processor [...]

Ham and Cheese W/ Onions

June 29, 2016 // 0 Comments

  by Georgia Farmeron Ingredients 6 Hawaiian Sub Rolls18 thin slices of your favorite deli ham 9 thin slices of your favorite Swiss cheese Spicy horseradish mustard (or your favorite mustard)Mayo1 tsp poppy seeds1 1/2 tsp Worcestershire sauce2 1/2 tsp spicy horseradish mustard (or your favorite mustard)3 Tbsp softened butter1 large sweet onion, cut in half and thinly sliced Directions Preheat oven to 350 degrees. Melt half of the butter in a pan and caramelize the onions, set aside. Stir together poppy seeds, mustard, remaining softened butter, and Worcestershire until combined. The sub rolls come in a 6-pack – the bottoms and tops should be all connected and sliced through the middle. Carefully take off the tops and flip over without separating them. On the cut side of the bottoms, spread some mustard. Then layer each bottom piece with three pieces of ham. Then layer the ham evenly with the cheese. Now evenly spread the caramelized onions on top of the cheese. On the cut side of [...]

Homemade Horseradish Sauce

April 30, 2015 // 0 Comments

By Karen K. Will This Homemade Horseradish Sauce Recipe makes a tasty salad dressing. Phot by Karen K. Will Yields 1 cup 1/3 cup Mayonnaise 1/3 cup sour cream 2 tablespoons heavy cream 2 to 3 tablespoons freshly ground horseradish 1 to 2 cloves garlic, minced 1 tablespoon freshly squeezed lemon juice or white wine vinegar 1 tablespoon fresh snipped chives, optional 1/4 teaspoon sea salt Mix all ingredients together in medium bowl. Cover and refrigerate for at least 2 hours before [...]

Vegetable Kale Soup

April 30, 2015 // 0 Comments

  By David Kennedy Total Hands-On Time: 1 hr 30 min Preparation Time: 20 min Cook Time: 1 hr 10 min Yield: 6 servings Roasted vegetables, kale, and beans make this soup rich, filling and delicious. Ingredients: • 4 cups of root vegetables (such as turnips, sweet potatoes, carrots, white potatoes, rutabaga, and beets). Use any combination that equals 4 cups. • 2 large tomatoes • 1 large onion • 1–2 Tbsp olive oil • salt and pepper • 6 garlic cloves • 6–7 cups vegetable broth • 4 cups kale, washed, stemmed, and chopped coarsely • 1 Tbsp fresh thyme • 1 bay leaf • 1 can (15 oz) great white northern beans, drained Instructions: 1. Preheat oven to 400 degrees. 2. Wash and cut all root vegetables into small bite-sized pieces. 3. Drizzle a baking sheet with olive oil and place vegetables on top. Drizzle more olive oil on top of vegetables and sprinkle with salt and pepper. 4. Wash and cut tomatoes into quarters. Peel onion and cut into 6 wedges. 5. Take a second [...]

Farmhouse Style Italian Recipes

April 7, 2015 // 0 Comments

Jumbo pasta shells stuffed with Swiss chard and mushrooms is pleasing to the taste of most any palate. by Karen K. Will Italians have a passion for food. Good food. They’re driven by a passion for quality ingredients — much more so than just about any other culture, including the French. The majority of Italians have backyard gardens where they grow their own tomatoes, herbs, peppers, greens, squashes and eggplants, mostly open-pollinated heirloom varieties passed down in their families for use in their everyday cooking. They protect their precious food culture with strict labeling laws and vehement opposition to genetically modified crops. For most Italians, home cooking is considered one of the finest pleasures in life — not a chore at all. To spend an afternoon or an entire day in the kitchen preparing a meal is actually quite ordinary, and oftentimes it’s a family affair. Italian food in general does not really exist. Each region in Italy — from Piedmont and Liguria to [...]