Kai's "Old-Fashioned" Recipe Thread

[Jolie Rouge]

Pizza Casserole : Source: Witchin in the Kitchen

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Directions:

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

[Advertisement]

[Jolie Rouge]

Crescent Burgers

1 lb hamburger meat
2 cups shredded cheddar cheese
couple drop of Worcestershire sauce
1 packet dry onion soup mix
1 roll of crescent rolls
1 tsp pepper

Preheat oven to 350*

Brown and drain hamburger. In medium bowl mix hamburger and rest of ingredients (reserve 1/4 cup cheese for tops). Add a HEAPING spoonful of meat mixture to large end of unrolled crescent roll. Roll up and seal edges as best you can. Sprinkle reserved cheese on top and bake for 15 minutes til golden brown.

[Jolie Rouge]

Cracker Barrel Broccoli Cheddar Chicken

Ingredients

4 boneless skinless chicken breasts
1 can of Campbell's Cheddar Cheese Soup
1 cup milk
1 1/2 cups Ritz Crackers (one sleeve)
4 tablespoons of melted butter (you can use more)
8 ounces frozen broccoli
4 ounces shredded cheddar cheese
1/2 teaspoon seasoned salt

Instructions

Preheat your oven to 350 degrees. Make can of Cheddar cheese soup mix according to package directions (one can of soup mix to one can of milk). Place chicken breasts in a baking dish. Season with seasoned salt. Pour 3/4 of the prepared soup over the chicken breasts. Add broccoli to chicken that has been covered with the cheddar soup. Melt butter and combine with Ritz crackers, sprinkle buttered crackers over the broccoli. Add remaining soup mix, and bake for approximately 45 minutes or until the chicken is done. (Check chicken by cutting the thickest part and look to see that the chicken is uniform in color). When chicken has been removed from oven sprinkle with shredded cheddar cheese.

http://www.copykat.com/2012/11/04/cr...eddar-chicken/

[Jolie Rouge]

Easy Breezy Cobbler

Frozen berries, dry cake mix, and 1 can of sprite. yummy cobbler.
It sounds so easy - and it is good and weight watcher friendly!

Ingredients

Two 12-oz bags frozen mixed berries
1 box white cake mix (no pudding)
1 can of diet 7-up or sierra mist (clear soda)

Instructions

Place frozen fruit in a 9x13 baking dish. Add dry cake mix over the top. Pour soda slowly over cake mix. DO NOT stir the cake mix and the pop - this will give you a 'crust'. If you stir the two, you will have a cake like topping.

Bake 350 for 45-50 min.

You may be able to use frozen peaches instead of mixed berries.

Serves 16; 4 PointsPlus

www.pamperedchef.biz/jamipetersen

For "Camper's Cobbler" use 2 cans of pie filling instead of the frozen berries

[Jolie Rouge]

Crawfish Etouffee by John Folse and tweaked by Kim LaRocca Roth

2 pounds crawfish tails
1/2 pound of butter (2 sticks)
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped red bell pepper
1/4 cup diced garlic
1/2 cup tomato sauce
1 cup heavy whipping cream
pinch of basil
pinch of thyme
1 bay leaf
1/2 cup sliced green onions
1/4 cup chopped parsley
Salt & Pepper to taste
Beazell’s Cajun Seasoning to taste

Melt butter over a medium -high heat. Add onions, bell pepper, celery, and garlic. Sauté 3-5 minutes or until vegetables are wilted. Add tomato sauce and 1/2 the crawfish tails. Continue to sauté 5-10 minutes or until crawfish are heated thoroughly. Add heavy whipping cream, basil, thyme, and bay leaf. Bring to a rolling boil, reduce to simmer and allow crawfish to simmer 15-20 minutes. Add green onions and parsley. Season to taste using salt, pepper and BeaZell’s Cajun Seasoning. Once the sauce is thickened and full-flavored, add the remaining crawfish tails.
Enjoy!

[Jolie Rouge]

CRAWFISH CORNBREAD

1 pound crawfish tails
2 cups yellow cornmeal
3 eggs
1 can cream style corn
1 1/2 cup cheddar cheese, grated
3/4 cup onion tops or chives
2 jalapeno peppers, finely chopped
1 onion, finely chopped
1/2 cup bell peppers, finely chopped
1/2 tsp baking soda
1 tsp salt
1/2 cup oil
3 tsp baking powder
1 cup milk

Directions

Saute onions and bell pepper in a small amount of butter until the onions are transparent. Add jalapeno peppers and set aside.
Mix together all other ingredients, except crawfish. Add in cooked onions and peppers. Then stir in crawfish or meat. Pour into a lightly greased 13x9 inch pan and bake in a 400 degree oven for 35 to 40 minutes.

[Jolie Rouge]

Fully loaded potatoe casserole


8 medium potatoes, peeled and cut into quarters
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup butter
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper (optional)
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided
1/2 bunch green onions, sliced

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Preheat oven to 375° degrees F.

Transfer potatoes back to the saucepan. Masher with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

[Jolie Rouge]

Cool Meals for Hot Summer Days
14 chilled recipes for lunch and dinner
By Jillian Capewell | August 19th, 2011 at 10:00 am

http://www.babble.com/best-recipes/m...azpacho-salad/

Gazpacho Salad
Craving gazpacho but don’t feel like cleaning the blender? This simple gazpacho-inspired salad — packed with cool cucumbers and cherry tomatoes — is the ultimate lazy meal to cool you off in the summer heat.

Imagine–all the flavor of gazpacho in a simple, fresh salad. The beauty of gazpacho is that you don’t need to cook, but you do have to puree. Free yourself! This simple salad will transport you to Spanish shores, and you won’t have to clean the blender. I like my gazpacho with bread, so if you’re missing it, go ahead and serve with a few slices of toast (preferably rubbed with garlic and drizzled with olive oil).



Gazpacho Salad (adapted from The America’s Test Kitchen Healthy Family Cookbook)

3 cups cherry tomatoes, quartered
2 medium cucumbers, peeled, halved lengthwise, seeded, and rough chopped
1/2 teaspoon salt, plus more to taste
1 large red bell pepper, seeded and rough chopped
1 shallot, minced
1 clove garlic, smashed and minced
5 teaspoons olive oil
4 teaspoons sherry vinegar
1/3 cup cilantro, minced
1 teaspoon pepper

Combine the prepared tomatoes and cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and set aside to drain while you prepare the rest of the salad.

Place the shallot and garlic in a small bowl, add the vinegar, and then whisk in the olive oil until dressing is nicely emulsified.

In a large salad bowl, combine the drained tomatoes and cucumbers, red pepper, and cilantro. Toss with dressing and pepper, and adjust salt levels. Allow the ingredients to mingle at room temperature for 20 minutes, and serve.





Salad on a stick? We gave the classic Italian salad a brand new look and made it fun for the whole family! We skewered the mouth watering combination of creamy mozzarella, fresh sweet 100 cherry tomatoes, and homegrown basil, drizzled with extra virgin olive oil and a pitch of sea salt. Kids are crazy about this salad and parents know they are getting good sources of vitamins A, C, and calcium. Pair this colorful stick with your favorite grilled entrée and whole grain side dish and you have a well-balanced meal.

Ingredients (Per "stick")

¾ oz fresh mozzarella cheese (approximately 3 round cheese balls)
3 basil leaves
3 cherry tomatoes
1 teaspoon extra-virgin olive oil
⅛ teaspoon sea salt (optional)
Bamboo skewer


Directions

Assemble cheese, basil, and tomato, in order, onto skewer, until all ingredients are on stacked beautifully on the skewer. Drizzle olive oil over assembled skewer, and add a pinch of sea salt if desired. Serve chilled. Enjoy!

[Jolie Rouge]

Spaghetti Pie
I've had a lot of people asking for the recipe for this one, so here goes...

Filling:

3 eggs, beaten
1 cup sour cream
1/2 cup Parmesan Cheese
1 cup Mozzarella Cheese
1 lb Spaghetti Noodles, cooked and cooled

Mix eggs, sour cream and cheeses well. Toss in noodles. Place in a greased 13X9 casserole dish.


Sauce:

1 1/2 lbs Ground Chuck, seasoned with salt, pepper and garlic powder, browned and drained
1 - 24oz can Spaghetti Sauce, your choice
1 - 12oz can diced tomatoes, drained
1/2 tsp basil
1/4 tsp oregano
salt, pepper and garlic powder, to taste

Combine the above ingredients and simmer 15 or 20 minutes. Cool and top the noodle mixture with the sauce.


Top with an additional 1 1/2 cups Mozzarella Cheese and 1/2 cup Cheddar Cheese.

Bake at 350 degrees for about 30 minutes or until golden brown and bubbly.

Slice and serve... maybe with some toasty garlic bread!

[Jolie Rouge]

Classic Dry-Fried Pepper and Salt Shrimp
by Grace Young http://www.finecooking.com/recipes/c...aign=FC_social

There are many versions of this beloved dry stir-fry. The absence of liquid in the stir-fry allows you to experience a concentrated shrimp flavor accented by garlic, ginger, chilies, and Sichuan peppercorns. For this reason, it’s imperative to use the freshest ingredients. If you can find fresh shrimp, you'll really taste the difference in this recipe. Defrosted frozen shrimp will work; just make sure it’s the best quality possible.Serves 2 as a main dish with rice or 4 as part of a multicourse meal

2 Tbs. plus 1/2 tsp. salt
1 lb. large shrimp, peeled and deveined
1/4 tsp. sugar
1/4 tsp. roasted and ground Sichuan peppercorns (see tip)
2 Tbs. peanut or vegetable oil
1 Tbs. minced garlic
1 Tbs. minced ginger
1 tsp. minced jalapeño chili, with seeds

In a large bowl combine 1 Tbs. of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more Tbs. salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 tsp. salt, sugar, and ground Sichuan peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 of contact. Swirl in 1 Tbs. of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 Tbs. oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

...

Tip: To roast Sichuan peppercorns, put them in a dry, cold wok, removing any tiny stems. Stir over medium-low heat for 3 to 5 minutes until the peppercorns are very fragrant and slightly smoking. Be careful not to let them burn. Once they're cooled, grind them in a mortar, then store them in a jar.

[Jolie Rouge]

Baton Rouge makes list of best 'Foodie Cities'
Submitted by Michelle McCalope, Web Producer
Tuesday, April 16th, 2013, 2:32pm

Baton Rouge was named one of the "South's Best Foodie Cities for Groups" by ConventionSouth magazine.

http://downtown-midcity.wafb.com/new...-foodie-cities

Eight cities made the list from a total of 30 cities in the South. The list includes:

Baton Rouge, Louisiana -Top Selection For Gulf States Region

Jackson, Mississippi - Runner Up Selection For Gulf States Region

Memphis, Tennessee - Top Selection for Mid-Atlantic Region

Alexandria, Virginia - Runner Up Selection for Mid-Atlantic Region

Charleston, South Carolina - Top Selection for Georgia/South Carolina Region

Savannah, Georgia - Runner Up Selection for Georgia/South Carolina Region

Austin, Texas - Top Selection For Texas/Oklahoma/Arkansas Region

Dallas, Texas - Runner Up Selection For Texas/Oklahoma/Arkansas Region

“Each of the eight cities on the 2013 list of ‘South’s Best Foodie Cities for Groups’ represent the best of the best when it comes to offering traveling groups a wide selection of unique, intriguing and delicious cuisine,” said ConventionSouth Associate Publisher and Editor Marlane Bundock.

Baton Rouge will be featured in the May issue of the magazine.