Ncc Cookbook -tried And True Recipes

[DiorGirl]

Diorgirl
caramelized onion and gorgonzola grilled pizza
6 tablespoons extra-virgin olive oil
1 1/4 lb onions halved and thinly sliced
pizza dough, thawed
1/4 lb Gorgonzola dolce, crumbled..its equla to 1 cup
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup chopped flat-leaf parsley
salt/pepper

Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 tsp salt and 1/4 tsp pepper, covered, stirring occasionally, until golden, 15 to 20 minutes. Transfer to a small bowl and keep warm, covered.
Prepare a grill for direct-heat cooking over low charcoal (medium heat for gas); Stretch dough into a roughly 12- by 10-inch rectangle on a large baking sheet and brush with 1 Tbsp oil.
Bring dough, onions, cheese, nuts, parsley, and remaining Tbsp oil to grill area.
Oil grill rack, then put dough, oiled side down, on grill and brush top with remaining Tbsp oil. Grill, covered, until underside is golden brown, 1 1/2 to 3 minutes.
Using tongs, return crust to baking sheet, turning crust over (grilled side up). Sprinkle evenly with onions, cheese, nuts, and parsley. Slide pizza from sheet onto grill and grill, covered, until underside is golden brown and cheese is partially melted, about 3 minutes.

[DiorGirl]

christyine13
Paula Deen's ZUCCHINI BREAD


It is sooooooooooooo good!!!

This recipe is for 2 loafs or 5 mini loafs.... try it

Ingredients:
3 1/4 cup all-purpose flour
1 1/2 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoon baking soda
1 teaspoon ground cinnamon
3 cup sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cup grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions:
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

[DiorGirl]

Diorgirl
Chicken Valdastano

2 tablespoons flour
6 chicken breast halves - pounded thin
1/4 cup unsalted butter or smartbeat
10 fresh mushrooms sliced
3/4 cup dry white wine
3/4 cup chicken stock fat free low sodium
3 tablespoons chopped fresh parsley
1 teaspoon ground white pepper
6 slices thinly sliced prosciutto but I may use turkey...undecided
6 slices fontina cheese

Lightly flour chicken
In a large skillet over low heat, melt butter/margarine. Add chicken and saute until lightly browned
Remove and set aside. Increase heat to medium low. Add mushrooms and saute about 4 minutes. Add wine and simmer about 3 to 4 minutes. Increase heat to medium high. Add stock, parsley and pepper and simmer until sauce reduced to 1 cup, about 10 minutes.

Reduce heat to low. Top each chicken breast with a slice of prosciutto and a slice of fontina cheese. Return chicken to skillet and cook just until cheese melts. Put chicken in plates and top each with some of the mushroom sauce
Sometimes I make smaller pieces of chicken,cook the same and throw it over pasta w extra fontina and mushroom sauce. Either way it is yummy
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[DiorGirl]

Spicy Asian Wings
GreyHo
16 chicken wings
1/4 cup soy sauce
3 tablespoons of honey
1/4 cup Hoisin sauce (found in international section of supermarket)
Grated zest and juice of one orange (no container orange juice)
4 minced garlic cloves
1 tablespoon of dijon mustard
1/8 teaspoon cayenne pepper
Chinese Five Spice Powder 1/8 tspn


Mix all ingredients in a bowl. Add wings and coat well. Cover bowl, and let wings marinate for 24 hours.

Arrange in a roasting pan or cookie sheet, and bake for 15 mins at 375. Increase heat to 450, and bake for another 10 minutes.

[DiorGirl]

Diorgirl
chocolate chip pie
this iis a known dessert. ( i didnt createe it) im sure many have seen it b4, but if not enjoy. it is very good if u have a sweet tooth
quick and easy to make

1 unbaked 9-inch deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup butter, softened
1 cup Semi-Sweet Chocolate Morsels
1 cup chopped nuts

oven 325
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool

[DiorGirl]

Diorgirl
ricotta and arugula calzones

2 tablespoons finely grated Parmigiano-Reggiano
1 large egg yolk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 lb frozen pizza dough
1 large garlic clove, minced
2 tablespoons extra-virgin olive oil
5 oz baby arugula
6 oz skim milk ricotta (2/3 cup)
3 oz skim mozzarella

oven to 450ºF.
Cook garlic in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until golden, 1 to 2 minutes. Add arugula and cook, stirring frequently, until wilted, 2 to 3 minutes. Transfer to a sieve and press hard on arugula to squeeze out as much excess liquid as possible, then coarsely chop.
Stir together ricotta, mozzarella, Parmigiano-Reggiano, yolk, salt, and pepper until blended, then stir in arugula.
Quarter dough, then roll out each piece into an 8-inch round with a rolling pin. Put one fourth of cheese filling (about 1/3 cup) in center of 1 round and fold dough in half to enclose filling and form a semicircle. Press edges together to seal. Beginning at 1 end and working toward the other, stretch sealed edge outward, pinching and rolling edge to form a rope. Transfer to baking sheet. Make 3 more calzones in same manner, transferring to baking sheet.
Bake calzones until golden and puffed, 12 to 15 minutes

[DiorGirl]

Diorgirl
Roast CHicken, Roasted cajun potatoes, Eggplant Gratin



chicken
optionail salt and pepper
4 sprigs fresh rosemary
4 sprigs fresh thyme
Olive oil, for drizzling
The rind of 1/2 lemon, zested
1/2 bunch parsley
1/2 cup extra-virgin olive oil
1/2 lemon, juiced

400 degree F.
Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in pan Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan.
Roast until the skin is nicely browned
wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the oil and lemon juice in a bowl and put on top


potatoes:
2 1/2 pounds medium red potatoes
1/4 cup olive oil
2 shallots, chopped
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
2 tablespoons minced fresh parsley



Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in greased roasting pan.
Bake, uncovered, at 450 degrees F for 45-50


egggplant:
Good olive oil, for frying
3/4 pound eggplant,
1/4 cup SKIM ricotta cheese
1 extra-large egg
1/2 cup plus 2 tablespoons freshly grated Parmesan
salt/ papper
1/2 cup good bottled marinara sauce

Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes

[DiorGirl]

Low Carb Chix Marsala
chicken breasts
flour
1/4 cup ouil
8 ounces mushrooms (i may may 16 ounces)
1/2 cup sweet Marsala wine
1/2 cup low sodium chicken broth
2 tablespoon smart balance butter
1/4 cup chopped flat-leaf parsley
salt/pepp optional
pound chick flat
lightly coat w flour salt/pepper
Heat the oil over medium-high flame in a large skillet.
coat 5 min each side
Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium add the mushrooms and saute until they are nicely browned . Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. ass parseley
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[DiorGirl]

Rich Fudgy Peanut Butter Brownies

Brownie part: (YOU CAN CHEAT AND JUST BUY A BROWNIE MIX FOR THIS PART>>MAKE SURE IT HAS CHOCOLATE CHUNKS!!!)
6 tablespoons butter or margarine, melted
1-1/4 cups sugar
2 teaspoons vanilla extract, divided
3 eggs, divided
1 cup plus 2 tablespoons all-purpose flour
1/3 cup Cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt

PEANUT BUTTER LAYER:
1 can (14 oz.) sweetened condensed milk
1/2 cup - 1 cup Creamy Peanut Butter (recipe calls for half..but i use a whole)
1 cup Milk Chocolate Chips, divided
1 cup Peanut Butter Chips, divided
3/4 teaspoon shortening

Directions:
1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Stir together butter, sugar and 1 teaspoon vanilla in large bowl. Add 2 eggs; stir until blended. Stir together flour, cocoa, baking powder and salt. Add to egg mixture, stirring until blended. Spread in prepared pan. Bake 20 minutes.

3. Meanwhile, stir together sweetened condensed milk, peanut butter, remaining egg and remaining 1 teaspoon vanilla extract. Pour evenly over hot brownie. Set aside 1 tablespoon each milk chocolate chips and peanut butter chips; sprinkle remaining chips over peanut butter mixture. Return to oven; continue baking 20 to 25 minutes or until peanut butter layer is set and edges begin to brown. Cool completely in pan on wire rack.

4. Stir together remaining milk chocolate chips, remaining peanut butter chips and shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessay, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of bars. When drizzle is firm, cut into bars. Store loosely covered at room temperature. 24 to 36 bars

[DiorGirl]

Warm Spinach Dip(LIGHT)

1 package cream cheese, softened I use the LIGHT creamcheese
1/2 cup mayonnaise (LIGHT MAYO)
1/4 cup grated Parmesan cheese
1 package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese PART SKIM

In a small mixing bowl, beat the cream cheese, mayonnaise and Parmesan cheese
. Stir in spinach and mozzarella cheese. pu t in a microwaveabel dish
Microwave, uncovered like 4 minutes
serve w vegges or crackers
enjoy!
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[woo]

ok miss tiny waist- post mostly diet recipes! gunna try the spinach

[DiorGirl]

Crab Cake
Forca Barca
Serves 4 (makes 8 crab cakes)

1 lb Jumbo lump crabmeat, picked over
1/2 Red bell pepper, chopped
1/4 cup Chopped onion
4 Scallions, trimmed and chopped
1/4 cup Chopped fresh parsley
1 Garlic clove, minced
1 Egg, lightly beaten
2 tbsp Dijon mustard
2 tbsp Fresh lemon juice
1/2 tsp Worcestershire sauce
1/4 tbsp Tabasco sauce
3/4 cup Fine dry bread crumbs
2 tbsp Vegetable oil, plus more if needed
Lime or lemon wedges, for garnish

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.


i would just reccomend a lil less red peppers but otherwise they were excellent

[just jess]

Vidalia Onion Pie
Just Jess

Crust:
1 1/2 cups all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon kosher or Hawaiian salt
1/4 cup cold all-vegetable shortening, cut into small pieces
1/4 cup cold unsalted butter, cut into small pieces
Cold water
Filling:
1/4 egg yolk and 1 teaspoon water for egg wash
1/2 cup unsalted butter
2 pounds Vidalia onions, thinly sliced
3 large eggs, beaten
1 cup sour cream
3 tablespoons all-purpose flour
1/4 teaspoon kosher or Hawaiian salt
1/2 teaspoon freshly ground black pepper
Freshly grated Parmesan



For the crust: All ingredients should be cold. Combine all the dry ingredients in a large mixing bowl. Add shortening and butter. Using a pastry blender cut in the shortening and butter until the mixture resembles coarse meal. Drop by drop, add cold water. Mix in with the fingertips, not with the hands as the palms will warm the dough. Continue mixing water in until the dough begins to hold together without being sticky but not crumbly. Place dough in plastic wrap. Fold over plastic wrap and press down to form a disk. This will make rolling out easier after chilling. Finish wrapping in plastic and place in the refrigerator for at least 1 hour.
Lightly spray a deep 9-inch pie pan or an 8 1/2-inch fluted flan pan. Roll out dough and place in pie plate. Return to the refrigerator until filling is ready. Makes pastry for a 9-inch single crust pie.

Preheat oven to 450 degrees F.

For the filling: Brush egg wash on the inside of pie crust. Return to refrigerator until filling is ready. Over medium heat, melt butter. Add onions and saute until translucent. Do not brown. Combine eggs, sour cream and flour. Add onion mixture. Season with salt and pepper and pour into chilled pie crust. Top with Parmesan. Bake for 20 minutes. Reduce oven temperature to 325 degrees F for the last 20 minutes or until center is set.


Not my pic--but just so you get an idea

[just jess]

Veal Chops Stuffed with Ham-and-Cheese
Just Jess
(Can also use nice thick Pork Chops--which is what i used and it came out amazing)

4 veal rib chops or pork chops (about 3/4 pound each)
Salt and freshly ground pepper
4 slices of ham (2 ounces)
4 slices of truffled pecorino cheese, such as Pecorino Tartufello (2 ounces)
1/4 cup extra-virgin olive oil
5 tablespoons unsalted butter—2 tablespoons at room temperature, 3 tablespoons diced and chilled
1/2 cup Madeira
1/2 cup chicken stock or low-sodium broth

Directions
Preheat the oven to 425°. Using a paring knife, cut a 3-inch-deep horizontal pocket in the center of each chop. Season the chops and pockets with salt and pepper. Tuck one slice each of ham and cheese into each pocket and seal with toothpicks.

In each of 2 large skillets, heat 2 tablespoons of the olive oil. Add 2 chops to each skillet and cook over moderately high heat for about 1 minute. Add 1 tablespoon of the room-temperature butter to each skillet and cook the chops, turning once, until browned, about 8 minutes. Transfer the chops to a large rimmed baking sheet and roast in the oven until the veal is pink and an instant-read thermometer inserted at the thickest point registers 130°, about 8 to 10 minutes. Discard the toothpicks.

Meanwhile, add 1/4cup of the Madeira to each skillet and swirl to deglaze the pans. Scrape the juices from 1 skillet into the other. Add the chicken broth and simmer over moderate heat until reduced to 1/2 cup. Remove from the heat and gradually whisk in the cold butter. Season the sauce with salt and pepper.
Transfer the veal chops to plates. Stir in any accumulated juices from the sheet pan to the sauce. Pour the sauce over the chops and serve at once.

[just jess]

Crostini with Creamy Ricotta and Chorizo
Just Jess
(Note: I've made mini versions of these for hor'dourves at parties--and they were hits. The portions below are more for lunch servings, but can easily be turned into smaller crostinis. I also left out the frisee because it was not avaliable at the foodstore and it came out good without it.)

Ingredients
1 cup fresh ricotta cheese
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
Six 1/2-inch-thick slices of Italian peasant bread
2 small garlic cloves, 1 minced
1/4 small red onion, thinly sliced
6 tablespoons balsamic vinegar
1 small dry chorizo (about 3 ounces), thinly sliced
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1 small head of frisée, tender white and light green leaves only

Directions
Put the ricotta in a fine sieve set over a bowl. Cover with plastic wrap and refrigerate overnight. Discard the liquid in the bowl. Wipe out the bowl, add the thickened ricotta and stir in 1 tablespoon of the olive oil and season with salt and pepper.

Preheat a grill pan. Lightly brush both sides of the bread slices with oil and grill, turning once, until toasted, about 3 minutes. Transfer the toasts to a platter and rub them with the whole garlic clove.

In a small bowl, toss the red onion with 2 tablespoons of the balsamic vinegar and let stand for 10 minutes; drain the onion, discarding the vinegar. Meanwhile, in a small saucepan, boil the remaining 1/4 cup of balsamic vinegar until reduced to 1 tablespoon, about 5 minutes.

In a medium skillet, combine the remaining 2 tablespoons of oil with the minced garlic, chorizo, tarragon and parsley. Cook over low heat, stirring occasionally, just until warmed through, about 5 minutes.

Spread the ricotta on the toasts and top with the warm chorizo. Garnish with the frisée and pickled onions. Drizzle with the reduced balsamic vinegar and serve.

[just jess]

Ok my last one for now
This one is a HUGE hit with my bf and sister. And if you can find the pinwheel sausages at the butcher shop--the better if not--just use regular italian sausages, and pan fry them then butterfly them and fry again instead of baking the pinwheel in the oven. Also--i recommend throwing in an extra pepper and onion, bc if you slice them very thin, they cook down a lot--and taste SO good sopped up with the bread

Roasted Sausages, Peppers, and Onions and Cheesy Bread with Black Pepper
Just Jess

2 1/2 pounds thin Italian sausage (the kind sold in swirl shapes, each swirl will weigh 1 1/4-pounds or so) hot and sweet varieties
Extra-virgin olive oil, for liberal drizzling plus 3 tablespoons, 3 turns of the pan
4 cloves garlic, 3 thinly sliced, 1 cracked from skin
1 red bell pepper, seeded and sliced 1/2-inch thick
1 green bell pepper, seeded and cut into 1/2-inch slices
1 large onion, 1/2-inch slices
1/4 cup tomato sauce, thinned out with water
Salt and pepper
1 loaf crusty semolina bread, split
1/2 cup grated Parmigiano-Reggiano
Coarse black pepper
2 tablespoons chopped flat-leaf parsley, a rounded palm full

Preheat oven to 425 degrees F.
Place sausage rings on a baking sheet and liberally drizzle extra-virgin olive oil down over them. Place in hot oven and roast until casings are crisp and juices run clear, somewhere between 15 and 20 minutes. Remove from oven to rest sausages; switch on broiler.

While sausages roast, heat a skillet over medium heat with 3 tablespoons extra-virgin olive oil and sliced garlic. Simmer garlic in extra-virgin olive oil 2 to 3 minutes then add peppers and onions. Turn the heat up a notch, and cook until the vegetables are tender but the peppers still hold strong color, 5 to 6 minutes. Add thinned tomato sauce, salt, and pepper and reduce. Turn heat back to low and hold the veggies until the sausage comes out of the oven, a couple of minutes.

Toast the split bread, remove from oven, rub with cracked garlic, liberally drizzle with extra-virgin olive oil, and cover with cheese and lots of black pepper. Return to the broiler to brown cheese, 1 minute. Scatter parsley over the bread.


Not my pic either..but its

[Toni Bunz]

Sweet and sour peppers
Toni Bunz

Ingredients:
one red, one yellow and one orange pepper- cubed(not too small)
2 teaspoons of sugar
salt to taste
about two tablespoons of red wine vinegar

Add a little bit of regular olive oil to a frying pan, add the peppers, sugar, a little bit of salt - cover and cook medium heat until soft....add red wine vinegar at the very end.

Let cool and eat with Italian bread

[Toni Bunz]

Zucchini - for the garlic lovers
Toni Bunz

3 or 4 zucchini, cut in circles, skin on
olive oil
salt
2 garlic cloves, roughly chopped
a handful of fresh mint leaves, washed and roughly chopped
splash of red wine vinegar

in a frying pan, add some olive oil and cook zucchini -sprinkle with some salt (usually have to cook in batches because they don't all fit in one pan-add some salt to each batch) Place cooked zucchini on paper towel lined plate until all are finished.
when done, in a bowl combine remaining ingredients & cookend zucchini

[genie]

Ranch Pork Chops (this is one of my favorites -- I have also used French Onion Soup packet instead of ranch packets)

*4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
*400 grams red potatoes (8-9 small)
*5 tbsp extra virgin olive oil
*1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
*3 tbsp diced pimentos
*onion, sliced, 10 rings
1/4 cup water



Directions
Preheat oven to 350*
1. Rinse and slice potatoes into bite-size chunks.
2. Mix olive oil and Ranch seasoning packet in a bowl.
3. Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
4. Put potatoes into olive oil mix, shake to coat, and place around pork chops.
5. Place onion rings over the chops and potatoes.
6. Sprinkle pimentos over the top.
7. Add water and cover dish.
8. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.

Not my picture -- but I will try to remember to take one when I make this later.

[Eleni]

wow this thread is great Shannon!


thanks for the pictures
its always better with a pic