16 oz Package of Meat Filled Ravioli ( fresh or frozen -unthaw if frozen )
2 Eggs Beaten
1/4 C Water
1 tsp. Garlic Salt
1 C. Flour
1 C. Bread Crumbs Plain
1 tsp. Italian Seasoning
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with you favorite marinara sauce.
Wednesday, December 15, 2010
Olive Garden Salad with dressing
1 bag American Blend Dole Salad
4-5 slices Red Onion
4-6 Black Olives
2-4 Pepperochini if you like a sweet pepper you could use a Banana Pepper
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Romano Cheese, Parmesan Cheese workds well too!
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top See below for dressing recipe.
Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix
Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.
4-5 slices Red Onion
4-6 Black Olives
2-4 Pepperochini if you like a sweet pepper you could use a Banana Pepper
1/2 C. Croutons
1 small Tomato Quartered
Freshly grated Romano Cheese, Parmesan Cheese workds well too!
Chill one salad bowl in freezer for at least 30 minutes. Place bag of salad in bowl. Place on top of lettuce but red onion, black olives, banana peppers, tomatoes, and croutons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top See below for dressing recipe.
Olive Garden Salad Dressing
1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt – or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
sugar (optional)
Olive Garden Salad Mix
Place all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar. You can enjoy your Olive Garden salad dressing for about 10 days if stored in an air tight container in the refrigerator. Another great use for the Olive Garden salad dressing is you can use it for a marinade for vegetables or even meats that you might like to grill. So you can see the Olive Garden salad dressing, can be used in more than one way.
Olive Garden Breadsticks
From the kitchen of Todd Wilbur
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Cooking Directions
Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don't have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little
garlic salt.
Makes 12-13 breadsticks
*****
Anyone who loves Olive Garden is probably also a big fan
of the bottomless basket of warm, garlicky breadsticks served
before each meal at the huge Italian casual chain. My guess is that
the breadsticks are proofed, and then sent to each restaurant,
where they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a good
clone was tricky -- I tried several different amounts of yeast in all-purpose
flour, but then finally settled on bread flour to give these
breadsticks the same chewy bite as the originals. I discovered that
the two-stage rising process is also a crucial step to making the
perfect Top Secret Recipe for these very popular soft breadsticks.
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Cooking Directions
Dissolve the sugar and yeast in the warm water in a small
bowl or measuring cup and let the mixture sit for 5 minutes,
or until it becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into
the flour. If you don't have a stand mixer, use a mixing spoon
to combine the butter with the flour. When the yeast mixture
is foamy, pour it into the flour mixture and use a dough hook
on your mixture to combine the ingredients and knead the
dough for approximately 10 minutes. If you don't have a stand
mixer, combine the ingredients and then knead the dough
by hand on a countertop for 10 minutes.
Place the dough in
a covered container and let it sit for 1 to 1 1/2 hours, until it
doubles in size. When the dough has doubled, measure out 2-ounce portions
and roll the dough between your hands or on a countertop
to form sticks that are 7 inches long. Place the dough
on parchment paper-lined baking sheets, cover and set aside
for 1 to 1 1/2 hours, or until the dough doubles in size once
again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown.
When the breadsticks come out of the oven, immediately
brush each one with melted butter and sprinkle with a little
garlic salt.
Makes 12-13 breadsticks
*****
Anyone who loves Olive Garden is probably also a big fan
of the bottomless basket of warm, garlicky breadsticks served
before each meal at the huge Italian casual chain. My guess is that
the breadsticks are proofed, and then sent to each restaurant,
where they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a good
clone was tricky -- I tried several different amounts of yeast in all-purpose
flour, but then finally settled on bread flour to give these
breadsticks the same chewy bite as the originals. I discovered that
the two-stage rising process is also a crucial step to making the
perfect Top Secret Recipe for these very popular soft breadsticks.
Tuesday, November 16, 2010
Caramelized Cauliflower
When you roast cauliflower, it becomes tender and lightly caramelized and has none of the strong cabbagelike odors that usually develop when it is boiled or steamed. Cauliflower is a late-harvest vegetable. Choose snowy white or pale yellow heads free of blemishes.
Ingredients:
1 head cauliflower, about 1 1/2 lb., cored and
cut into florets about 1 inch in diameter
2 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
Directions:
Preheat an oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss to coat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. Serves 4.
Variation: To make caramelized curried cauliflower, in a small bowl, stir together 2 Tbs. extra-virgin olive oil, 1/2 tsp. kosher salt, 1 tsp. curry powder and 1/4 tsp. cayenne pepper. Drizzle over the cauliflower, toss to coat evenly and roast as directed above. When the cauliflower is done, in a small bowl, stir together 1/2 cup plain yogurt and 1 Tbs. Dijon mustard. Pour over the hot cauliflower and serve immediately.
Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).
Wednesday, November 3, 2010
Tater-Tot Casserole - serves 6
Ingredients
• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 Italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or tater tots
Directions
• 1. Line an 8x12-inch casserole, or 7x11-inch pan with the potato rounds, on the bottom and sides .
• 2. Bake 10 minutes at 400°F.
• 3. Brown beef.
• 4. Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
• 5. Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
• 6. Fill casserole dish and bake covered (or it will dry out) at 400°F for 20 minutes.
• 7. Remove cover and add rest of cheese and dried onions.
• 8. Let rest couple minutes for the cheese to melt. Then serve
• 1 lb ground beef
• 2 cups chopped broccoli, freshly steamed
• 1 (2 7/8 ounce) can durkee French fried onion rings (or 1 1/2 cups)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup milk
• 2 cups shredded cheddar cheese
• 2 Italian tomatoes, chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon seasoning salt
• seasoned pepper
• 1 (24 ounce) bag frozen potato slices or tater tots
Directions
• 1. Line an 8x12-inch casserole, or 7x11-inch pan with the potato rounds, on the bottom and sides .
• 2. Bake 10 minutes at 400°F.
• 3. Brown beef.
• 4. Add broccoli, tomatoes, HALF the onion rings, and add to the cooked ground beef and spread on top of cooked tater tots.
• 5. Mix soup, milk, half the cheese and seasonings and pour over beef mixture.
• 6. Fill casserole dish and bake covered (or it will dry out) at 400°F for 20 minutes.
• 7. Remove cover and add rest of cheese and dried onions.
• 8. Let rest couple minutes for the cheese to melt. Then serve
Tuesday, November 2, 2010
BBQ pulled pork
Jar of bbq sauce
Pork loin
2 clove garlic
zest of ½ orange
slice orange in half and squeeze in orange juice
Put in crock pot—6-8 low
Pork loin
2 clove garlic
zest of ½ orange
slice orange in half and squeeze in orange juice
Put in crock pot—6-8 low
harvest stuffed pork loin
What You Need1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 2 apples, peeled, chopped 3 Tbsp. dried cranberries 1 cup chopped PLANTERS Pecans, toasted 1 Tbsp. dried sage leaves 1 pork loin (4 lb.), butterflied 1/2 tsp. salt 1/2 tsp. pepper Make ItHEAT oven to 400ºF.
PREPARE stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.
OPEN meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
BAKE 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.
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