Post by nybirder on Sept 30, 2016 8:17:13 GMT -5
Cooking for Two
2014 APRIL RECIPES
1. Chicken Delicious
2. Swiss Cheese Potatoes
3. Mushroom Chicken Soup for two
2014 MAY RECIPES
1. Aussie Chicken
2. Italian Sausage Lasagna for Two
3. Ham and Asparagus Lasagna
2014 JUNE RECIPES
1. George's Eggplant Sauce
2. Jeanne's Olive Dip
3. Mustard Cheese Dipping Sauce
4. Party Cracker Spread
5. Turkey Roll Ups
Chicken Delicious
16281628/Lilly/
From: Rival Crock-Pot Cooking. Marilyn Neill. Golden Press, NY. 1975. pg 83.
Chicken Delicious
4 - 6 whole chicken breasts, boned and halved. (I used skinless chicken thighs)
Lemon juice
S&P
Celery salt
Paprika
1 can of cream of mushroom soup
1 can of cream of celery soup
1/3 cup of dry sherry or white wine
Grated Parmesan
Rice
I took skin off chicken as I needed it to make schmaltz.
Lay chicken on surface and season with lemon juice, S&P, celery salt and paprika.
Place in crock-pot.
In medium bowl, mic creamed soups and sherry. Pour over chicken. Pour over chicken. Sprinkle with Parmesan cheese.
Cover and cook on low for 6-8 hours.
If desired serve with rice.
PS - noodles would be good too. I served plain with roasted Brussels' sprouts. Also - I just used 2 cans of whatever Cream of Whatever soup I had - can't remember.
Everyone loved. This could easily be halved and you could freeze half of that. I used 12 chicken thighs.
Re: Chicken Delicious
Beema
I like your Cream of Whatever.. that's what I use most of the time. :O) Seriously, the basics of chicken (or pork, as Ann says) + cream soups + any liquid (wine, beer, broth) + seasonings and you have a good meal.
Swiss Cheese Potatoes
tastycook1
Originally published as Swiss Cheese Potatoes in Taste of Home December/January 2013, p22
This makes a real nice change from plain mashed potatoes or even scalloped potatoes. I made this for us the other night and I really liked the celery flavour in this. I didn't follow the quantities used here as I was just feeding 2 of us so guesstimated quantities, probably a little extra cheese. I did bake it for a few minutes first to make sure the potatoes had not cooled down too much but this could easily be made up ahead of time and kept in the fridge, baked and broiled just before serving. Also a good way to use up leftover celery or even planned leftovers. I see this being on our table again . I did use swiss cheese but any cheese you happen to have I think would work just fine.
TOTAL TIME: Prep: 30 min. Broil: 5 min.
MAKES: 12 servings
Ingredients
8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper
1. Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
2. Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).
Mushroom-Chicken Soup for Two
NYBirder
Since I cook for myself, I often have leftover rotisserie chicken to use up. Combined with some mushrooms on sale, this made a satisfying supper with crusty French bread and a salad on the side. It's also fairly low-carb.
Mushroom Chicken Soup for Two
This made 2 generous servings. The next time I make this, I may sautee some diced carrots and celery in the butter along with the mushrooms and shallots and simmer until they are done since they take a little longer. I also think that including a little pinch of thyme leaves or nutmeg when you add the water would be good, too.
8 oz. sliced mushrooms
1 tbsp. butter
1 medium shallot, minced (about 1/4 cup) or minced mild onion
1 cup water
1 1/2 tsp. reduced-sodium chicken base (I use Better than Bouillon)
1 to 1 1/2 tbsp. flour (I use Wondra)
12 oz. milk (1 1/2 cups)
6 oz. cooked chicken breast, shredded
1 tbsp. sherry
Salt and pepper to taste
Melt butter in a 2-quart saucepan. Add mushrooms and shallots. Lightly salt to help soften vegetables as they cook. Sautee but do not brown the vegetables until the shallot is transluscent and mushrooms tender.
Add the water and chicken soup base. Bring the soup to a boil and turn down. Simmer for 15 minutes to blend flavors.
Add all of the milk except for 1/4 cup, the shredded chicken, and the sherry and bring to a simmer. Do not let it boil.
Whisk 1/4 cup of milk with the flour in a small bowl and then whisk into the simmering soup. Cook until thickened. If the soup isn't thick enough for your taste, whisk some more flour with milk, add, and simmer. Be careful--at this point the soup can boil over very easily if it comes to a full rolling boil and it may separate.
Taste and adjust seasonings. If reheating later, bring to serving temperature but do not boil.
Aussie Chicken
tastycook1
Posted by Carol1229 on recipes, this looks like a sure winner to me:
AUSSIE CHICKEN
(Source: adapted from Allrecipes 30 Minutes to Cook cookbook-recipe shared by beckie-original recipe found at allrecipes.com/recipe/18775/aussie-chicken/)
4 boneless, skinless chicken breast halves
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
6 slices bacon, cut in half
1/4 c. prepared mustard
1/3 c. honey
2 Tbsp. mayonnaise
2 Tbsp. finely minced onion
1 Tbsp. vegetable oil
1 c. sliced fresh mushrooms
1 c. shredded Colby-Jack cheese
2 Tbsp. chopped fresh parsley
Pound down the thick end of the chicken breast so that the chicken will be an even thickness .
Combine onion powder, garlic powder, paprika and pepper in a small bowl; mix well, Sprinkle over both sides of the chicken breasts halves. Cover and refrigerate for at least 30 minutes. I usually do this in the morning and let the rub marinate into the chicken for the day.
Preheat the oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl, combine the mustard, honey, mayonnaise and onion; whisk to combine. Remove 1/2 cup of the sauce for spreading on the chicken; cover the remaining sauce and place in the refrigerator.
Cook the bacon in a large skillet just until it's starting to brown and crisp-it will be cooking the rest of the way in the oven. Remove from the pan to a paper towel lined plate to drain.
Heat the oil in a large skillet over medium heat, or preheat a grill pan over medium high heat; spray with nonstick cooking spray. Cook the chicken for 3-5 minutes on each side or until lightly browned.
Remove the chicken from the pan and place in the prepared baking dish. Spread each chicken breast with the 1/2 cup reserved honey mustard sauce. Top each chicken breast with some of the sliced mushrooms, then 3 slices of bacon. Bake @ 350 degrees for 15-20 minutes or until the chicken is cooked and juices run clear.
Sprinkle each chicken breast with 1/4 c. shredded cheese; return to the oven and bake @ 350 degrees for 3-5 minutes or until cheese is melted.
Sprinkle with chopped parsley. Serve with the reserved honey-mustard sauce. 4 servings.
Homemade Italian Sausage Lasagna for Two Recipe
Romantic Dinner for Two
HoneysCooking
I want to share my recipe for lasagna for two :)
Try this awesome lasagna and surprise your Honey with a romantic, delicious dinner for two.
The recipe can also be doubled for family sized lasagna.
1 ½ c. mozzarella cheese (shredded and divided)
8 oz container ricotta cheese
Small handful of parsley (chopped)
1 egg (beaten)
1 c. water
½ lb. ground pork sausage
1 jar spaghetti sauce
3 lasagna noodles
Directions:
Preheat 350 oven. Mix two-thirds of the mozzarella, the ricotta cheese, beaten egg, and parsley in a medium sized bowl. Next combine spaghetti sauce and meat in another bowl. Spread the meat sauce mixture across the bottom of the baking dish, one layer of noodle, and then one third of the cheese mixture. Repeat this until there are three layers. Top with remaining mozzarella. Bake 45 minutes.
Ham & Asparagus Lasagne
tastycook1
This was posted many years ago by Lindachicken. I think it would work very well with chicken too and the fact I don't have to make a pasta sauce to go with it, speed things up no end. Still takes some time, but it's worth it. I made about 1/3 of the recipe the other day and we have enough left for me tonight (while hubby is out golfing) with some salad.
Ham and Asparagus Lasagne
9 uncooked lasagne noodles
2 to 3 Tablespoons butter or margarine
1-1/2# fresh asparagus spears, trimmed, cut into 1" pieces
1-8 oz package(3cups) sliced fresh mushrooms
2-1/4 cup cubed (1/2") cooked ham(1#)
2 cups milk
1/3 cups all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 Tablespoon Dijon mustard
2 cups shredded Cheddar-mozzarella cheese blend
Cook and drain lasagne noodles as directed on package.
Meanwhile, heat oven to 350º. Spray 13x9" baking dish with cooking spray. In 12" skillet, melt butter over medium heat. Add asparagus and mushrooms, cook 5 to 7 minutes.. stirring frequently, until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside. In medium bowl or 4-cup glass measuring cup, mix milk, flour, bouillion, pepper & mustard with wire whisk until well blended and smooth. Add mixture to same skillet. Cook over medium heat, stirring frequently, until mixture is bubbly and thickened. Remove from heat. Stir in 1/2 cup of the cheese until melted.
To assemble lasagne, spread 1/2 cup sauce evenly in baking dish; reserve 1/2 cup sauce for topping. Stir remaining sauce into ham mixture. Arrange 3 cooked noodles over sauce in dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup of the cheese. Repeat layers. Top with remaining noodles; spread reserved 1/2 cup sauce over noodles to completely cover. Sprinkle with remaining 1/2 cup cheese.
Bake 25-30 minutes or until bubbly. Let stand 15 minutes before serving.
Makes 8 servings
George's Slow Cooker Eggplant Sauce
annrms
Slow Cooker Eggplant and Tomato Sauce
1 (28 oz.) can diced tomatoes, drained
1 (6 oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 lb.) cut into ½-inch cubes
1 onion, finely diced
1 tsp. dried oregano
1 cloves garlic, minced
Salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic, and ½ tsp. salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours. Optional additions…1/4 cup chopped fresh basil.
Re: George's Slow Cooker Eggplant Sauce
NYBirder
Ann--this sounds really good. I love eggplant. I'm assuming that you leave the skin on? If I make this, I'll cut the recipe in half for myself and use one of those small Italian eggplants, I think. Nice economical and light sauce.
16281628/Lilly
Re: George's Slow Cooker Eggplant Sauce
Sounds great! Birdy - I suppose you could go either way with skin. Lilly
Jeanne's Olive Dip
annrms
Jeannie's Dip
1 (10oz.) jar salad olives, drained, rinsed and drained well again
2 large cream cheese, softened (I have used Lebanese Labne (thick yogurt)
2 packages chopped ham or corned beef, chopped and rinsed to remove some salt, drained
White vermouth
Coarsely chop olives. Whip cream cheese with enough vermouth to get a dip consistency. Stir in olives and meat. Serve with crackers. Both ways are yummy. You can also bake some won-ton cups in mini-muffin tins and fill them with this dip.
Re: Jeanne's Olive Dip
Beema
I make a similar dip but use the brine from the olive jar instead of Vermouth... and the olives I use are the ones stuffed with pimento. The meat is optional, and I have begun to leave it out because it tends to distract from the flavor of the olives.
Mustard Cheese Dipping Sauce
Beema
This recipe started out as a dip for pretzels, but I made it a bit saucier and it became a much better sauce for cheese cubes or ham bites, and still did well with pretzels. You can doctor it for more or less heat either by adding more or less horseradish and/or hot sauce.
1/2 cup sour cream
1/2 cup mayo (I use Hellmann's)
1/2 cup prepared deli style mustard (Boar's Head)
2 tablespoons dried minced onion
1/2 envelope ranch salad dressing mix
1 to 2 tablespoons prepared horseradish
dash hot sauce (optional)
Combine all ingredients, refrigerate at least 30 minutes. Will keep in a mason jar for up to one month.
Party Cracker Spread
Beema
This is one my "famous" leftover dump concoctions. From the party we had over the weekend, I created a very nice spread that goes well on the new Ritz chips (original flavor).
1. The base was about 1/2 cup of the filling for deviled eggs. There is always more filling than what is needed for the eggs, so the extra always finds its way into other recipes to be used up, never tossed out. I will send the recipe for my deviled eggs in an email.
2. The second ingredient was the tail end (about 3 tablespoons) of an olive cream cheese spread (mix 8oz. package cream cheese with 1/3 cup chopped stuffed olives and 2 tablespoons olive juice)
3. The third ingredient was about 1/4 cup sour cream to make the mix creamier and softer.
Just mix these together and it makes a nice spread. There was some of the spread left over, and I put it on toasted sour dough bread for a nice lunch sandwich.
Turkey Rollups
16281628/Lilly
This is a sandwich type food K makes and we had it in Florida. It was my idea to add avocado and roasted red peppers, but I bet there could be a lot of different variations. So good Jon said we will be making this a lot at home. This is what we did:
1 small low carb tortilla wrap
Hummus
Provolone cheese
Turkey
Avocado
Tomato
Roasted red peppers
Feta cheese
Alright - spread some hummus on wrap. Place two slices of provolone cheese on wrap. Add some turkey. Microwave for 40 seconds. Remove from microwave and add avocado, tomato, roasted red pepper and a sprinkle of feta. Fold over like a taco and enjoy.
2014 APRIL RECIPES
1. Chicken Delicious
2. Swiss Cheese Potatoes
3. Mushroom Chicken Soup for two
2014 MAY RECIPES
1. Aussie Chicken
2. Italian Sausage Lasagna for Two
3. Ham and Asparagus Lasagna
2014 JUNE RECIPES
1. George's Eggplant Sauce
2. Jeanne's Olive Dip
3. Mustard Cheese Dipping Sauce
4. Party Cracker Spread
5. Turkey Roll Ups
Chicken Delicious
16281628/Lilly/
From: Rival Crock-Pot Cooking. Marilyn Neill. Golden Press, NY. 1975. pg 83.
Chicken Delicious
4 - 6 whole chicken breasts, boned and halved. (I used skinless chicken thighs)
Lemon juice
S&P
Celery salt
Paprika
1 can of cream of mushroom soup
1 can of cream of celery soup
1/3 cup of dry sherry or white wine
Grated Parmesan
Rice
I took skin off chicken as I needed it to make schmaltz.
Lay chicken on surface and season with lemon juice, S&P, celery salt and paprika.
Place in crock-pot.
In medium bowl, mic creamed soups and sherry. Pour over chicken. Pour over chicken. Sprinkle with Parmesan cheese.
Cover and cook on low for 6-8 hours.
If desired serve with rice.
PS - noodles would be good too. I served plain with roasted Brussels' sprouts. Also - I just used 2 cans of whatever Cream of Whatever soup I had - can't remember.
Everyone loved. This could easily be halved and you could freeze half of that. I used 12 chicken thighs.
Re: Chicken Delicious
Beema
I like your Cream of Whatever.. that's what I use most of the time. :O) Seriously, the basics of chicken (or pork, as Ann says) + cream soups + any liquid (wine, beer, broth) + seasonings and you have a good meal.
Swiss Cheese Potatoes
tastycook1
Originally published as Swiss Cheese Potatoes in Taste of Home December/January 2013, p22
This makes a real nice change from plain mashed potatoes or even scalloped potatoes. I made this for us the other night and I really liked the celery flavour in this. I didn't follow the quantities used here as I was just feeding 2 of us so guesstimated quantities, probably a little extra cheese. I did bake it for a few minutes first to make sure the potatoes had not cooled down too much but this could easily be made up ahead of time and kept in the fridge, baked and broiled just before serving. Also a good way to use up leftover celery or even planned leftovers. I see this being on our table again . I did use swiss cheese but any cheese you happen to have I think would work just fine.
TOTAL TIME: Prep: 30 min. Broil: 5 min.
MAKES: 12 servings
Ingredients
8 large potatoes, peeled and cubed (about 4 pounds)
1-1/2 teaspoons salt, divided
2 cups chopped celery
3/4 cup chopped onion
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
2/3 cup 2% milk
3 tablespoons butter
1/4 teaspoon pepper
1. Place potatoes and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, for 10 minutes. Add celery and onion; cook 10-15 minutes longer or until vegetables are tender. Drain; transfer to a large bowl.
2. Mash potato mixture, gradually adding 3/4 cup cheese, milk, butter, pepper and remaining salt. Transfer to a greased 8-in. square baking pan; sprinkle with remaining cheese. Broil 3-4 in. from the heat for 5-8 minutes or until cheese is lightly browned. Yield: 12 servings (3/4 cup each).
Mushroom-Chicken Soup for Two
NYBirder
Since I cook for myself, I often have leftover rotisserie chicken to use up. Combined with some mushrooms on sale, this made a satisfying supper with crusty French bread and a salad on the side. It's also fairly low-carb.
Mushroom Chicken Soup for Two
This made 2 generous servings. The next time I make this, I may sautee some diced carrots and celery in the butter along with the mushrooms and shallots and simmer until they are done since they take a little longer. I also think that including a little pinch of thyme leaves or nutmeg when you add the water would be good, too.
8 oz. sliced mushrooms
1 tbsp. butter
1 medium shallot, minced (about 1/4 cup) or minced mild onion
1 cup water
1 1/2 tsp. reduced-sodium chicken base (I use Better than Bouillon)
1 to 1 1/2 tbsp. flour (I use Wondra)
12 oz. milk (1 1/2 cups)
6 oz. cooked chicken breast, shredded
1 tbsp. sherry
Salt and pepper to taste
Melt butter in a 2-quart saucepan. Add mushrooms and shallots. Lightly salt to help soften vegetables as they cook. Sautee but do not brown the vegetables until the shallot is transluscent and mushrooms tender.
Add the water and chicken soup base. Bring the soup to a boil and turn down. Simmer for 15 minutes to blend flavors.
Add all of the milk except for 1/4 cup, the shredded chicken, and the sherry and bring to a simmer. Do not let it boil.
Whisk 1/4 cup of milk with the flour in a small bowl and then whisk into the simmering soup. Cook until thickened. If the soup isn't thick enough for your taste, whisk some more flour with milk, add, and simmer. Be careful--at this point the soup can boil over very easily if it comes to a full rolling boil and it may separate.
Taste and adjust seasonings. If reheating later, bring to serving temperature but do not boil.
Aussie Chicken
tastycook1
Posted by Carol1229 on recipes, this looks like a sure winner to me:
AUSSIE CHICKEN
(Source: adapted from Allrecipes 30 Minutes to Cook cookbook-recipe shared by beckie-original recipe found at allrecipes.com/recipe/18775/aussie-chicken/)
4 boneless, skinless chicken breast halves
1 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. paprika
1/4 tsp. black pepper
6 slices bacon, cut in half
1/4 c. prepared mustard
1/3 c. honey
2 Tbsp. mayonnaise
2 Tbsp. finely minced onion
1 Tbsp. vegetable oil
1 c. sliced fresh mushrooms
1 c. shredded Colby-Jack cheese
2 Tbsp. chopped fresh parsley
Pound down the thick end of the chicken breast so that the chicken will be an even thickness .
Combine onion powder, garlic powder, paprika and pepper in a small bowl; mix well, Sprinkle over both sides of the chicken breasts halves. Cover and refrigerate for at least 30 minutes. I usually do this in the morning and let the rub marinate into the chicken for the day.
Preheat the oven to 350 degrees. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside.
In a medium bowl, combine the mustard, honey, mayonnaise and onion; whisk to combine. Remove 1/2 cup of the sauce for spreading on the chicken; cover the remaining sauce and place in the refrigerator.
Cook the bacon in a large skillet just until it's starting to brown and crisp-it will be cooking the rest of the way in the oven. Remove from the pan to a paper towel lined plate to drain.
Heat the oil in a large skillet over medium heat, or preheat a grill pan over medium high heat; spray with nonstick cooking spray. Cook the chicken for 3-5 minutes on each side or until lightly browned.
Remove the chicken from the pan and place in the prepared baking dish. Spread each chicken breast with the 1/2 cup reserved honey mustard sauce. Top each chicken breast with some of the sliced mushrooms, then 3 slices of bacon. Bake @ 350 degrees for 15-20 minutes or until the chicken is cooked and juices run clear.
Sprinkle each chicken breast with 1/4 c. shredded cheese; return to the oven and bake @ 350 degrees for 3-5 minutes or until cheese is melted.
Sprinkle with chopped parsley. Serve with the reserved honey-mustard sauce. 4 servings.
Homemade Italian Sausage Lasagna for Two Recipe
Romantic Dinner for Two
HoneysCooking
I want to share my recipe for lasagna for two :)
Try this awesome lasagna and surprise your Honey with a romantic, delicious dinner for two.
The recipe can also be doubled for family sized lasagna.
1 ½ c. mozzarella cheese (shredded and divided)
8 oz container ricotta cheese
Small handful of parsley (chopped)
1 egg (beaten)
1 c. water
½ lb. ground pork sausage
1 jar spaghetti sauce
3 lasagna noodles
Directions:
Preheat 350 oven. Mix two-thirds of the mozzarella, the ricotta cheese, beaten egg, and parsley in a medium sized bowl. Next combine spaghetti sauce and meat in another bowl. Spread the meat sauce mixture across the bottom of the baking dish, one layer of noodle, and then one third of the cheese mixture. Repeat this until there are three layers. Top with remaining mozzarella. Bake 45 minutes.
Ham & Asparagus Lasagne
tastycook1
This was posted many years ago by Lindachicken. I think it would work very well with chicken too and the fact I don't have to make a pasta sauce to go with it, speed things up no end. Still takes some time, but it's worth it. I made about 1/3 of the recipe the other day and we have enough left for me tonight (while hubby is out golfing) with some salad.
Ham and Asparagus Lasagne
9 uncooked lasagne noodles
2 to 3 Tablespoons butter or margarine
1-1/2# fresh asparagus spears, trimmed, cut into 1" pieces
1-8 oz package(3cups) sliced fresh mushrooms
2-1/4 cup cubed (1/2") cooked ham(1#)
2 cups milk
1/3 cups all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 Tablespoon Dijon mustard
2 cups shredded Cheddar-mozzarella cheese blend
Cook and drain lasagne noodles as directed on package.
Meanwhile, heat oven to 350º. Spray 13x9" baking dish with cooking spray. In 12" skillet, melt butter over medium heat. Add asparagus and mushrooms, cook 5 to 7 minutes.. stirring frequently, until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside. In medium bowl or 4-cup glass measuring cup, mix milk, flour, bouillion, pepper & mustard with wire whisk until well blended and smooth. Add mixture to same skillet. Cook over medium heat, stirring frequently, until mixture is bubbly and thickened. Remove from heat. Stir in 1/2 cup of the cheese until melted.
To assemble lasagne, spread 1/2 cup sauce evenly in baking dish; reserve 1/2 cup sauce for topping. Stir remaining sauce into ham mixture. Arrange 3 cooked noodles over sauce in dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup of the cheese. Repeat layers. Top with remaining noodles; spread reserved 1/2 cup sauce over noodles to completely cover. Sprinkle with remaining 1/2 cup cheese.
Bake 25-30 minutes or until bubbly. Let stand 15 minutes before serving.
Makes 8 servings
George's Slow Cooker Eggplant Sauce
annrms
Slow Cooker Eggplant and Tomato Sauce
1 (28 oz.) can diced tomatoes, drained
1 (6 oz.) can tomato paste
½ cup red wine
1 medium eggplant (about 1 lb.) cut into ½-inch cubes
1 onion, finely diced
1 tsp. dried oregano
1 cloves garlic, minced
Salt
Combine tomatoes, tomato paste, wine, eggplant, onion, oregano, garlic, and ½ tsp. salt in slow cooker. Cover and cook on low until eggplant is soft and sauce is thick, 5-7 hours. Optional additions…1/4 cup chopped fresh basil.
Re: George's Slow Cooker Eggplant Sauce
NYBirder
Ann--this sounds really good. I love eggplant. I'm assuming that you leave the skin on? If I make this, I'll cut the recipe in half for myself and use one of those small Italian eggplants, I think. Nice economical and light sauce.
16281628/Lilly
Re: George's Slow Cooker Eggplant Sauce
Sounds great! Birdy - I suppose you could go either way with skin. Lilly
Jeanne's Olive Dip
annrms
Jeannie's Dip
1 (10oz.) jar salad olives, drained, rinsed and drained well again
2 large cream cheese, softened (I have used Lebanese Labne (thick yogurt)
2 packages chopped ham or corned beef, chopped and rinsed to remove some salt, drained
White vermouth
Coarsely chop olives. Whip cream cheese with enough vermouth to get a dip consistency. Stir in olives and meat. Serve with crackers. Both ways are yummy. You can also bake some won-ton cups in mini-muffin tins and fill them with this dip.
Re: Jeanne's Olive Dip
Beema
I make a similar dip but use the brine from the olive jar instead of Vermouth... and the olives I use are the ones stuffed with pimento. The meat is optional, and I have begun to leave it out because it tends to distract from the flavor of the olives.
Mustard Cheese Dipping Sauce
Beema
This recipe started out as a dip for pretzels, but I made it a bit saucier and it became a much better sauce for cheese cubes or ham bites, and still did well with pretzels. You can doctor it for more or less heat either by adding more or less horseradish and/or hot sauce.
1/2 cup sour cream
1/2 cup mayo (I use Hellmann's)
1/2 cup prepared deli style mustard (Boar's Head)
2 tablespoons dried minced onion
1/2 envelope ranch salad dressing mix
1 to 2 tablespoons prepared horseradish
dash hot sauce (optional)
Combine all ingredients, refrigerate at least 30 minutes. Will keep in a mason jar for up to one month.
Party Cracker Spread
Beema
This is one my "famous" leftover dump concoctions. From the party we had over the weekend, I created a very nice spread that goes well on the new Ritz chips (original flavor).
1. The base was about 1/2 cup of the filling for deviled eggs. There is always more filling than what is needed for the eggs, so the extra always finds its way into other recipes to be used up, never tossed out. I will send the recipe for my deviled eggs in an email.
2. The second ingredient was the tail end (about 3 tablespoons) of an olive cream cheese spread (mix 8oz. package cream cheese with 1/3 cup chopped stuffed olives and 2 tablespoons olive juice)
3. The third ingredient was about 1/4 cup sour cream to make the mix creamier and softer.
Just mix these together and it makes a nice spread. There was some of the spread left over, and I put it on toasted sour dough bread for a nice lunch sandwich.
Turkey Rollups
16281628/Lilly
This is a sandwich type food K makes and we had it in Florida. It was my idea to add avocado and roasted red peppers, but I bet there could be a lot of different variations. So good Jon said we will be making this a lot at home. This is what we did:
1 small low carb tortilla wrap
Hummus
Provolone cheese
Turkey
Avocado
Tomato
Roasted red peppers
Feta cheese
Alright - spread some hummus on wrap. Place two slices of provolone cheese on wrap. Add some turkey. Microwave for 40 seconds. Remove from microwave and add avocado, tomato, roasted red pepper and a sprinkle of feta. Fold over like a taco and enjoy.