Sunday, September 2, 2007
Progressive Dinner . husband's favorites
So we are not having cooking group in September, but we are going to have a fabulous Enrichment where we all get together to enjoy each other's company and eat some yummy food made by our fellow sisters. Since our theme for the Progressive Dinner is "Husband's Favorite," we thought it would be nice to collect recipes from those who are bringing an appetizer or a main dish. Please just click on the comment link below and sumbit your recipe. We look forward to meeting all of you on Sept. 20th at 6:00 pm (starting at Laurie Fisher's home) for a night filled with lots of eating and talking!
Subscribe to:
Post Comments (Atom)
5 comments:
Penne All'Arrabbiata
(angry pasta)
Ingredients:
1 onion finely diced
4 cloves garlic crushed
1 tsp olive oil
1 lb. Pancetta (thick bacon is the best substitue, you can find pancetta at Safeway or Trader Joes)
30 oz tomatoe puree
30 oz diced tomatoes
1 beef bollion (I recommend Knorr)
2 tsp butter
1 tsp sugar
two sprigs fresh rosemary diced
1 tsp each oregano, basil and Italian seasoning
2 bay leaves
2 cups grated parmesean cheese (use the real stuff not Kraft)
1/2 pint (1 cup) heavy whipping cream
1/4 to 1/4 tsp. red chilli pepper (I used 1/2 tsp in my dish tonight)
package of Penne pasta (make sure the pasta has ridges...some crazy brands are making them smooth these days and you want something that will pick up your sauce)
Directions:
Brown onion and garlic in olive oil until onion is transparent.
Add tomatoe products, bollion, butter, sugar and seaonings. In seperate pan fry pancetta after cutting it into pieces just like baccon. Let sauce simmer on low until it thickens. ( when I'm in a hurry that's 10 minutes when I want it to be delicious it's an hour) Add cream, cheese and baccon to sauce. Next add chilli powder. I used 1/2 tsp tonight because my husband likes it on the spicer side and the dinner was for adults. When I cook it for my family I stick to 1/4 tsp. Allow sauce to thinken to a consistency you like. (keep in mind that the longer you cook the suace once the chilli powder is in the hotter it will be. That's why I don't even put it in until the end!) Cook a box of Penne pasta according to the directions on the box. Follow the aldente directions.
From Jennifer Wilcox
Buon Appetito
Hot Artichoke and Spinach Dip
Rachel Smith
1 (8oz) package cream cheese, softened
¼ cup mayo
½ cup parmesan cheese freshly grated
½ cup romano cheese freshly grated
¼ mozzarella
1 clove garlic peeled and minced
½ teaspoon dried basil
Salt and pepper to taste
1 (14oz) can artichoke hearts, drained and chopped. Or you can use the hearts marinated in oil just rinse before chopping
1 package of frozen spinach thawed and drained really well
1. Preheat oven to 350 degrees F. Lightly grease glass 9X13 baking dish
2. In a medium bowl, mix together cream cheese, mayo, cheeses, garlic, basil, salt and pepper. Gently stir in artichoke hearts and spinach
3. Transfer the mixture to the prepared baking dish. Bake in the preheated oven for 25 minutes until bubbly and light brown. Serve with toasted baguette slices.
Buffalo Wing Dip
3 boneless skinless chicken breasts, cooked
1 or 2 packages cream cheese
1 bottle of chunky bleu cheese dressing
1 jar buffalo wing sauce
12 oz. shredded Mexican cheese
Shred cooked chicken breasts. Saute chicken in pan with wing sauce until sauce is absorbed (entire bottle). In 9x13 pan, layer cream cheese, then chicken mix, then bleu cheese dressing, then shredded cheese. Bake at 375 until bubbly. Serve with hearty tortilla chips.
Gertonson's Hot Wings
3-5 lbs chicken wings (frozen cut wing parts are easiest)
1 bottle Frank's Hot Sauce
1 stick margarine
Spray a large cookie sheet (that you don't mind loosing to the wing making) with Pam. Cook frozen wings @ 500 degrees for 30 minutes. Drain grease and turn with pancake turner. Cook at 425 degrees for another 30 minutes. While they are cooking, melt the butter and mix with the bottle of Frank's Original Hot Sauce. After the second 30 minutes, they should be starting to get crisp. Drain and turn to loosen from pan. Ladle sauce mixture over wings and cook for a third 30-40 minutes, turning about every 10 minutes. Serve with blue cheese dressing and celery to cut the heat!
Clean the oven tomorrow. :)
TAMI OLESON-
My family and I enjoy this dish very much. I hope everyone will enjoy it as well.
Thai Curry
1 box of S&B Golden Curry sauce mix (mild)
2 cans of coconut milk
1 bag (10 to 16 oz) of frozen veggies oriental style
2 chicken breast thinly sliced
1 garlic clove, minced
2 table spoons of olive oil
In a hot sauté pan, place the olive oil, garlic clove, and thinly sliced chicken. Sauté until chicken is cooked all the way through and slightly browned. Add the bag of frozen veggies and sauté together. When veggies are slightly browned, break the curry sauce mix into cubes and place into the pan stirring it often. Then add the coconut milk. Mix the mixture with a spoon until the curry is smooth and mixed into the chicken and veggies. The sauce will be runny and slowly thicken. Thai curry is thinner than Indian curry. You can make it either way. Just add less coconut milk. (This process takes about 3 to 5 minutes from the start of adding the curry cubes to the smooth constancy, which is the end.) Let the mixture cook on low heat for approx. 10 minutes. Serve with rice. Serves 8 - 12 people.
Post a Comment