More is Better

This recipe is my creation based on a side dish we had when we were at  Ozzie's Corner Italian in Fairfax Corner--part of the Great American Restaurants group like Sweeetwater and Coastal Flats. Anyhow we were there with our friends Patsy , Breanna and Matt on a rainy Sunday night --the food was great and the waiter was so knowledgable --he told us they just cook the brussels then mash with butter, cream and salt and pepper. This is my second go around making them - the first time I sliced them on a mandolin and steamed. This time for a softer consisitency I quartered them and then boiled and drained. I always add fat free half and half. They were a big hit--nice side dish and gave you more green veggies! Ingredients of Brussel Sprouts, Half and Half, Butter and S/P Quartered in a pot add water and boil till softened Drain --then you make your dinner guests --oh yeah its only Katie and her friend Laura --make them do the work mashing etc They actually are quit...

I had received a coupon for the new PHILADELPHIA Savory Garlic Cooking Creme and decided for a really quick easy meal to try one of the suggested recipes as I had all the ingredients on hand. I think my end result was a little darker on the sauce than intended because I browned my chicken --also used whole wheat pasta. It was a great quick meal and probably would be great with shrimp as well. 1 lb. boneless skinless chicken breast s, cut into bite-size pieces 1/2 cup   halved red pepper strips 1 pkg. (6 oz.) baby spinach leaves 1 tub   (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme 2 cups hot cooked penne pasta 2 Tbsp.   toasted pine nuts COOK chicken and peppers in large nonstick skillet on medium heat 5 to 6 min. or until chicken is done. Add spinach; cook and stir 2 to 3 min. or until wilted. Drain all but 1 Tbsp. liquid. You will usually have to add the spinach in batches as it starts out so big and then wilts ADD cooking creme; cook and s...

OK so on weekend mornings my husband is usually looking for me to make a fancier breakfast than oatmeal or cereal or yogurt his weekday standard fare....of course I usually have no plan so on Sunday I remembered I had a hunk of muenster cheese in the freezer along with leftover sandwich ham frozen (they both freeze well in a ziploc!) So with the rest of the ingreds just items in my fridge and pantry --voila!! He had Muenster pie! This is a really quick and easy recipe to throw together--I got it over 20 years ago from a co-worker in the ER which I would love to give credit to but can't remember her name--sorry!                                 8 Ounces  Muenster Cheese (get a 3/4 inch thick slice from the deli)-- CUBED   3  Eggs,Whole,Raw -- SL BEATEN   3/4  Cup  Flour,All-Purp...

This recipe was in the April 2011 Good Housekeeping Mgazine. Looked fabulous and I will probably make it for Easter as well. It serves 12 so I cut it down by 1/3 to make 4 servings --will put the amounts I used in cutdown in BOLD .  Anyhow it was delicious and very spring like and just a fun texture and side dish! I served it with roast chicken but with ham would be great as well. 3 pound(s) asparagus  1 lb 1/3 cup(s) heavy cream < 2 T 1 tablespoon(s) margarine or butter 1 t 1/4 teaspoon(s) marjoram, dried DASH 1/4 teaspoon(s) oregano, dried DASH 1 1/4 ounce(s) (1/2 cup) Pecorino Romano cheese, grated 3 T Salt Pepper 6 large eggs 2 eggs Preheat oven to 350 degrees F. Grease twelve 4-ounce ramekins; line bottoms with parchment paper; grease. I just folded the parchment into fourths and cut them all together --a little dab of butter on the paper will hold it onto the greased ramekin Prepare vegetable steamer. Cover; heat to boiling. Reduce heat to maintain ge...

This recipe was posted in Cooking Light and is a great alternative to Corned Beef for St Pats but really is just a great one pot stew meal. We loved it as well as my sister Linda who managed to make it a day ahead of me and called to rave about it --she suggested serving it with popovers which we did!! Sorry the final pic is a bit blurry --I plead the usual excuse -not wearing my readers and the steam coming off the meal! Don't let the list of ingredients put you off from trying this--it really is very simple --smells great--would be a great meal for company as well. Be sure to trim all the fat off your lamb first then cube it! Yield:   7 servings 8 teaspoons olive oil, divided 2 cups chopped onion 1 tablespoon chopped fresh thyme 1 1/2 teaspoons chopped fresh rosemary 3 tablespoons all-purpose flour 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes 1 teaspoon salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 cups Guin...

 This is an old family recipe that came from my mom's friend AKA Pat the Fitz!! It is quick and easy and doesn't use caroway seeds which we don't care for as many of the traditional recipes include. Make it in a big round cast iron skillet or round cake pan.   3 cups  Flour, All-Purpose   3/4 cup  Sugar   3 teaspoons  Baking Powder, Double-Acting      1/2 teaspoon  Salt   1 1/4 cups  Milk   1 egg   1 tablespoon  Vegetable Oil   1 cup  Raisins SIFT DRY INGREDIENTS- PUT ASIDE MIX TOGETHER WET INGREDIENTS ADD DRY INGREDIENTS AND MIX TIL MOISTENED **ok here is another secret --my raisins were not fresh so to refresh them I soaked them in hot water for a few minutes and it perked them up beautifully!!(I drained the hot water off before adding) SPRINKLE SUGAR ON TOP ** as you can see I divided the batter to a small oval pan for just Kevin and I and a cast iron skillet ** this di...

This also came from the same article --it is awesome. This sauce totally makes what otherwise is a bland meal. You may even want to double it after you try it -- since it was the end of my mustard bottle I ended up being a little heavy on the mustard but it was delish! Makes you wish you cooked this meal weekly! 2  tablespoons  butter 1 1/2  tablespoons  flour 1/2 teaspoon  salt  1/8 teaspoon  black pepper   1 cup  milk - fat free is fine   1/4 cup  mustard -- GOLDEN NOT YELLOW - I used Guldens   1 tablespoon  sugar   1  tablespoon  cider vinegar   1 teaspoon  Worcestershire sauce MELT BUTTER IN SAUCEPAN; REMOVE FROM HEAT.  STIR IN FLOUR SALT AND PEPPER UNTIL SMOOTH. I cook it another minute or so to get rid of the 'flour' taste ADD MILK, STIRRING CONTINUALLY AND BRING TO A BOIL OVER MED HEAT; CONTINUE STIRRING UNTIL THICK. GRADUALLY STIR IN MUSTARD, SUGAR, VINEGAR AND WOR...