Main Dishes;Salads, appetizers, and add ons;DessertsMain Dishes;Salads, appetizers, and add ons;Desserts
Betty Crocker Cookbook-CREAMED PASTA WITH PESTO AND SHRIMP
COCONUT GRILLED SHRIMP & SWEET SALSA
FIRST STAR'S EASY PASTA SURPRISE
3/4 cup slivered almonds
2 tablespoons butter or margarine
3/4 cup sliced green onions
3/4 cup chopped celery
4 cup cooked brown rice
3/4 cup orange juice; divided
2 tablespoons grated orange peel
1 tablespoon diced crystallized ginger, divided
1/2 ts salt
1 Boneless pork loin roast -(3-1/2 lbs.), rolled and tied
1 teaspoons dried rosemary, crushed
1/4 teaspons cracked black pepper
16 ounces canned cranberry sauce
1 orange, peeled & sectioned
Cook almonds in butter in large skillet over medium-high heat until brown. Add onions and celery; cook until vegetables are tender crisp. Stir in rice, 1/2 cup orange juice, orange peel, 1 teaspoon ginger, and salt; set aside. Untie roast, and spoon rice mixture lengthwise between loins. Re-tie roast securely with string at 2- to 3-inch intervals; place, fat side down, on rack in shallow roasting pan. Combine rosemary and pepper; sprinkle over roast. Insert meat thermometer and avoid touching the stuffing or fat. Bake at 325 degrees. for 1-1/2 hours. Combine cranberry sauce, remaining orange juice, remaining ginger, and orange in small saucepan; stir well. Simmer over medium heat 25 minutes, stirring occasionally. Brush about 1/2 cup cranberry mixture over pork. Bake an additional 15 minutes or until meat thermometer registers 170 degrees. Let roast stand 10 minutes. Remove string and slice roast. Serve with remaining cranberry sauce.
Yield: 6 Servings
Coconut Grilled Shrimp with Sweet Salsa
SALSA
1 1/2 cup canned or fresh crushed pineapple, drained
1 jalapeno chili pepper, seeded and finely chopped
1 red bell pepper, seeded and diced
2 tablespoons fresh lime juice
salt to taste
SALSA DIRECTIONS:
Place the pineapple, jalapeno pepper and red pepper in a bowl and toss to combine. Season to taste with lime juice and salt. Refrigerate until ready to serve.
Broccoli Ham Bake
2 cups chopped, cooked ham
1 (10 oz) pkg. frozen broccoli
1 cup cooked rice
1 can cream of celery or mushroom soup
1 cup shredded cheddar cheese
1 small onion, chopped (optional)
1/2 cup sour cream
1/2 cup buttered bread crumbs
salt and pepper to taste
Combine all ingredients except croutons and place in a casserole dish. Spread bread crumbs. Bake 1 hour at 325 degrees or until browned and bubbly.
1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup Romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg
Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400 degree oven 20 to 25 minutes, or until bubbly and golden.
2 boneless & skinless chicken breasts (thawed)
1 Teaspoon your favorite prepared Cajun seasoning
1 Tbsp. Skim milk
non-fat cooking spray
* lemon wedge, red pepper slices, fresh parsley for garnish
Preheat oven to 375 degrees. Rinse chicken and pat dry. Spray 13x9x2 inch pan with non-fat cooking spray. Place chicken on pan and brush each with milk. Sprinkle seasoning over the tops of chicken breasts and bake at 375 degrees for 45 to 55 minutes. Serve with lemon wedge, red pepper slices and sprig of parsley, as garnish.
Yield: 2 Servings
Cajun seasoning mix- To add a little zip to your foods
1/2 cup salt
1/4 cup ground cayenne pepper
2 tablespoons ground white pepper
2 tablespoons ground black pepper
2 tablespoons paprika
2 tablespoons onion powder
2 tablespoons garlic powder
1/2 teaspoon thyme Leaves (ground)
1/2 teaspoon Basil
Combine all ingredients; store in an airtight container. Store herb containers in a dark, cool, dry place up to six months. Because heat weakens spice flavors, avoid displaying seasonings on open racks above or near cook tops or ovens. Store seldom-used seasonings in the freezer to maintain freshness.
1 pound boneless skinless chicken breast, poached
2 14 oz. cans cream of mushroom soup
1 onion, chopped
1 green chili, diced
1 12 oz. can evaporated skim milk
8 ounces lowfat cheddar cheese
1 package corn tortilla
1 cup lowfat monterey jack cheese
Preheat oven to 350 degrees. Shred poached chicken and set aside. Heat rest of ingredients (except cheese and tortillas) in saucepan and set aside. Spray 9 13 pan with cooking spray. Heat corn tortilla. Place chicken and sauce down middle. Roll and place in pan. Pour remaining sauce over top of enchiladas and top with cheese. Bake until bubbling and lightly brown.
Yield: 8 servings
4 ounces linguine pasta
2 boneless, skinless chicken breasts, sliced into strips
2 teaspoons Cajun seasoning
2 tablespoons butter
1 green bell pepper,chopped
1/2 red bell pepper,chopped
4 fresh mushrooms,sliced
1 green onion, minced
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese and serve.
Yield: 2 Servings
Creamed Pasta with Pesto and Shrimp
1 pound angel hair pasta, cooked and drained
1/2 cup butter
2 cups heavy whipping cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup storebought pesto
1 pound large shrimp - peeled and deveined
In large skillet, melt the butter over medium heat; stir in the cream and pepper. Cook, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, until thickened. Add the shrimp and cook until they turn pink, about 5 minutes. Serve over the hot pasta.
1/2 cup coconut milk
2 tablespoons fresh lime juice
1 tablespoon soy sauce
1 tablespoon freshly grated ginger root
1 tablespoon brown sugar
20 large shrimp, peeled and deveined
freshly ground black pepper
3 cups cooked rice
1/2 cup cilantro sprigs
4 metal or bamboo (soaked in water) skewers
Combine the coconut milk, lime juice, soy sauce, ginger and brown sugar in a shallow bowl. Add the shrimp, toss to coat the shrimp evenly and refrigerate for at least 1 hour
or overnight. Preheat the grill to medium. Remove the shrimp from the coconut mixture. Season with salt and pepper and place shrimp on each skewer. Place the skewers on the grill and cook until the shrimp are just done, about 3 to 4 minutes per side. To serve, spoon some rice on each plate, remove the shrimp from the skewer and top with the salsa. Garnish with cilantro and serve.
Yield: 4 Servings
White Chili With Chicken
2 cups chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
2 15-ounce cans white beans, drained
14.5 ounce can chicken broth
2 4-ounce cans diced green chiles
2 tablespoons Italian seasoning
4 cups cubed, cooked chicken breast
1 cup shredded Monterey Jack cheese
1 cup chunky salsa (mild or hot)
1/2 cup chopped fresh cilantro
In a 4-quart pot, saute the onion and garlic in oil until onions are tender. Stir in beans, chicken broth, chiles and seasoning. Bring to boil; reduce heat and simmer 10 minutes. Stir in chicken; heat through. Garnish each serving with cheese, salsa and cilantro.
Top of page
Chicken and Dumplings
2 tablespoons butter
In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. If needed, add up to 2 tablespoons more buttermilk.
Bring chicken mixture to a boil over medium high heat and drop round spoonfulls of dumpling mixture on top, not touching each other. Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.
Yield: 4 Servings
1 large yellow onion, chopped
2 cloves garlic, minced
1 pound boneless chicken thighs
1 cup low-sodium chicken broth
1 (10 ounce) package frozen mixed vegetables
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1 1/2 cups self-rising flour
3 tablespoons chopped fresh parsley
3 tablespoons shortening
2/3 cup buttermilk
Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in
broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
Top of page
First Star's Easy Pasta Surprise
1/2 pound lean ground beef
1/4 pound pork roast (or three slices of bacon) chopped
1/4 cup diced onions
2 cloves of minced garlic
4 or 5 large mushrooms (sliced/chopped)
2- 15 oz cans of tomato sauce
12 oz of your favorite pasta (about half of a small package)
Optional:
A pinch of Oregano, a dash of basil, a sprinkle of sage, a smidge of salt
Start frying the pork (or bacon) in a large pan first. When it is nearly browned add the ground beef and cook thoroughly. Drain grease (healthier) or leave in (more flavorful) and stir in the onion, garlic and mushrooms. Cover and cook briefly until the mushrooms are just becoming soft and add the tomato sauce and seasonings. Cover and simmer for at least fifteen minutes.
Boil the pasta in a two quart sauce pan with a little canola or olive oil until al dente and drain/rinse/drain. Add the sauce to the pasta and stir, or spoon the sauce over the pasta after serving.
Makes four or five large servings
Pat chicken dry and sprinkle with 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp paprika. Heat oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, skin sides down first, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate. Add butter, onion, carrot, celery, garlic, rosemary, and a pinch of salt to skillet, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, about 8 minutes. Add wine and deglaze skillet by boiling, stirring, and scraping up brown bits, until most of wine is evaporated, 3 to 5 minutes. Stir in tomatoes, water, olives, remaining 3/4 tsp salt and 1/2 tsp pepper, then return chicken with any accumulated juices to skillet and turn over to coat with sauce. Turn chicken skin sides up and simmer, covered, until chicken is cooked through, 25 to 30 minutes.
Serves 4.
CHICKEN CACCIATORA
1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 1/4 tsp salt
1 tsp black pepper
1/2 tsp paprika
1 Tbsp unsalted butter
3 Tbsp olive oil
1 medium red onion, finely chopped
1 medium carrot, cut into 1/4-inch
2 celery ribs, cut into 1/4-inch
3 garlic cloves, finely chopped
1/2 tsp coarsely chopped fresh rosemary
1 cup Italian dry white wine
1 cup chopped drained canned whole tomatoes (from a 28- to 32-oz can tomatoes in juice)
1 cup water
1/2 loose cup pitted green salad olives- no liquid
Hickory Farms Best Sellers Our Hickory Farms Store.
Salads, appetizers, and add ons
