Old Fashioned German Dressing..

Old Fashioned German Dressing.

6 cups of water
4 boulion cubes (chicken)
2 bags stuffing mix..your preferance..
1 lb Bob Evans Sausage links
1/2 lb ground chuck
Celery ( about 4 stalks)
1 small or med onion
poultry seasoning 1 tsp
salt & pepper to taste
garlic to taste

In Stock pot start to boil the water with the Boulion. Saute' the onion and celery in a little butter or olive oil .OR..after browning the hamburger..you can use the grease from the meat. Cook the sausages and after they are cooked..slice all of them up..bigger slices or thin ..it's up to you .. Put the sausage, hamburger and saute'd meat, onion, celery etc and mix together in the fry pan.. After the water is boiled, add the stuffing mix...after that is added add all other ingredients..If too greasy ..you can drain it first.... I like to cook it the nite before and then stuff the Bird in the morning. If you do it the same day..make sure you cool the stuffing well before stuffing the bird.. You can variate this with apples..or smoked oysters..etc..but my family likes it just as it is.

Artichoke Cranberry Risotto with Bacon

Ingredients:
1/4 C Olive Oil
2 Cloves Garlic, sliced thin
3 Tbsp Onion, chopped
1/2 C Artichoke hearts, coarsely chopped
1/2 C Craisins
1 1/2 C Arborio Rice
1/4 C Dry cocktail sherry or cooking sherry
6 C Chicken Stock, hot
1/4 Lb Cooked bacon chopped
1/2 C Grated Parmesan
2 Tbsp Heavy Cream (optional)
1/4 C Chopped Basil
Fresh ground black pepper to taste

Prepare
In a non stick frying pan or cast iron skillet
Heat garlic and onion in oil over medium heat till onion is tender
Add artichoke hearts and Craisins and cook about 2 minutes
Add rice and toss until rice is coated with oil and heat until warm but not cooked. Stir frequently so rice does not stick
Add Sherry and cook over med heat about 2 minutes stirring frequently
Ladle in stock till rice is just covered stirring frequently.
As rice absorbs liquid, ladle in stock keeping rice barely covered with stock.
Continue adding stock one ladle at a time till rice is tender to your satisfaction.
Stir in bacon
Stir in Parmesan till mixture is creamy
If more creaminess is desired add a couple Tbsp of heavy cream and stir till warm.
remove from heat and stir in basil and black pepper.
Serve
makes 6 to 8 servings.

Autumn Risotto

Ingredients:

1/2 cup extra-virgin olive oil

1 cup finely chopped onion

1 tablespoon chopped garlic

2 cups arborio rice

1 cup dry white wine

About 6 cups of HOT chicken stock

1 butternut squash: one half baked in the oven and then pureed; the other half, peeled, cut into small dice, and sauteed in a Tblsp. oil and a Tblsp. butter until tender

1/2 cup grated Parmesan

4 tablespoons unsalted butter, cut into small pieces

salt

freshly ground pepper

shaved parmesan (for garnish/topping)

Directions:

In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and saute, stirring continuously, just until softened, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, to coat the rice with the oil. Add the white wine and continue cooking, stirring often, until it has been absorbed by the rice. Pour in enough chicken stock to cover the rice completely, about 3 cups, and continue to cook, stirring often, until all the liquid is absorbed. Pour in 1 cup more of the remaining stock and stir and cook until it has been absorbed. Repeat with 1 more cup. Add the remaining cup and cook, stirring, until the rice is al dente, tender but still very chewy, and most of the liquid has been absorbed. Stir in the pumpkin puree and the diced pumpkin and reduce the heat to very low so that the risotto doesn't simmer anymore. Season with salt & fresh ground pepper. Stir in the Parmesan and butter to give the risotto a nice, creamy finish. Spoon it immediately into heated shallow serving bowls & garnish the top with shaved parmesan.

Sausage and Mushroom Risotto

Ingredients
1/2 Lb Sweet Italian Sausage, Bulk (casing removed) crumbled
2Tbsp Olive Oil

2 cloves Garlic, finely chopped
1/2C Onion, diced
1/4C Sweet Pepper, finely diced
1C Mushrooms, stems removed and thinly sliced
1 Tbsp Basil, chopped
1 1/2C Arborio Rice
4C Beef stock
1/2C Heavy Cream
1/2C Parmesan, grated
salt and black pepper to taste

In a large skillet brown sausage
Drain
Add Oil,Garlic, Onion, Pepper, Mushrooms and Basil.
Toss well and cook over medium heat till veggies begin to tender.
Add rice and mix well till rice is coated with oil.
Heat about one minute and add with a ladle enough of the beef stock to just cover rice mixture.
Bring to boil stirring often.
As stock is absorbed add stock one ladle at a time to keep rice just covered in liquid for about 15 to 20 minutes until rice is tender to your taste.
Lower heat, add cream and cheese and stir until creamy.
Remove from heat, season and serve.

Makes 4 full meal servings.

Jo's Sesame Shrimp W/ Fried Rice

1 c. uncooked white rice
4 T. sesame oil ,divided in 2
1 LB Large shrimp peeled and devined
2 T. teriyaki w/pineapple marinade sauce
2 t. fresg Lemon juice
2 T. kikoman soy sauce
1 Large egg
1 T. sesame seeds
opt . pea pods

1. cook rice according to directions put aside to cool.
2. In large skillet or wok heat 2 T. of sesame oil over med heat
add shrimp teriyaki sauce, lemon juice &salt and pepper to taste.
cook till shrimp are pink and not rubbery ,remove shrimp & sauce, put aside.
3. add remaining sesame oil to skillet ,add cooked cooled rice,soy sauce,& seeds.
cook and stir around a bit ,take egg scramble it up & drip it all around rice mixture,till cooked. cook rice until browned on bottom stir occasionally when sticks on bottom loosen with spatula.
4.spoon shrimp & sauce over fried rice ,sprinkle more seeds if desired & more soy sauce ( I do) if needed.
5. can add pea pods for different flavor or added color
Takes approx prep time 20-25 min & cook time 25-30 min
Serve as main dish or use as a side dish
By Joann Giugliano

Orzo with Tomatoes, Olives, and Feta

We have Dierberg's Grocer's here in St. Louis which has a kitchen and homemade food items. They also have a cooking school and one location has a real snazzy set-up with glass windows so people can watch. Dierberg puts out a little magazine called Everybody Cooks. They now have a local TV show that instructs how to make the recipes in the magazine. This edition had some recipes that remind me of Karin, one's she'd make or eat!! So this one's for you Karin!

Orzo with Tomatoes, Olives, and Feta

3 tbs. EVOO
2 tbs. minced garlic
2 medium tomatoes, halved, seeded, and chopped about 2 cups, or 1 pint grape tomatoes, chopped
3/4 cup pitted whole kalamata olives
1 tbs. grated lemon peel
1/4 cup fresh lemon juice
1 1/2 cup tri-colored orzo pasta, cooked and drained
4 oz. (1 cup) feta cheese
2 tbs. snipped fresh basil
Salt and freshly ground black pepper
1/4 cup pin nuts, toasted

In a large skillet, heat EVOO over medium-high heat. Add garlic; cook until softened, about 1 minute. Add tomatoes, olives, and lemon peel and juice; stir until well mixed. Add cooked orzo; cook stirring occasionally until heated through, about 2-3 minutes. Place in large serving bowl. Sprinkle feta and basil over top; lightly toss until well combined. Season with salt and pepper. Sprinkle pine nuts over top. Serve warm or at room temperature. Makes 6 servings.

Pumpkin and Basil Ravioli with Sage Butter

Pumkin and Basil Ravioli

Filling
4 c Fresh pumkin or butternut squash, peeled and cubed
6 Tbsp Olive oil
1/2 c Finely chopped red onion
1/2 c Ricotta cheese
1 Beaten egg yolk
1/4 c Grated Parmesan
1 tsp Grated nutmeg
2 Tbsp Chopped Basil (or 1 tbsp dry basil)

Pasta
1 quantity fresh pasta dough
Rolled out to 1/8 inch thick sheets, keep moist

Sage Butter
2 sticks butter
1/2 C sage leaves

Make the Filling
put pumkin in shallow roasting pan with 3 Tbsp oil
season well with salt and pepper and bake in oven @ 375f for 40 minutes or until soft

In a small skillet gently cook onion in remaining olive oil only till tender, Drain.

In a bowl mash pumpkin with onion. Leave to cool

When cool, crumble in ricotta, mix in egg yolk, Parmesan, nutmeg and basil, whisk with fork or wire whisk till well mixed. Season to taste and set aside.

Make pasta and roll into long sheets about 6 inchs wide.

Fill Ravioli
If you have a ravioli form and wish to use it fill each well with about 1 teaspoon of filling.
I prefer to form ravioli individually
To form ravioli lay out pasta sheet and starting at about one inch from end of sheet place a well rounded tsp about 1 inch from one side of pasta sheet at with about 1 1/2 inch space between each spoonful continue till you get to opposite edge once more leaving at least an inch of pasta sheet.
Gently fold opposite side of sheet over filling and gently press down between mounds with fingers.
Cut raviolis with pastry wheel of knife.
On a floured surface using a fork, press edges of around fillling to seal ravioli.
Place on cookie sheet and store in freezer till ready to cook

Cook Ravioli in boiling salted water for about five minutes, remove to serving platter with slotted spoon.

Make Sage Butter

Melt butter slowly with sage leaves and leave to infuse for at least 5 minutes. Pour over ravioli, serve.

Serves 6

Chargrilled Radicchio

2 heads Radicchio
1/4 cup Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
2 Tbsp Shredded Asiago if desired

coarse sea salt
fresh ground pepper

Trim radicchio discarding outer leaves
Slice lengthwise into quarters

Preheat Grilling Pan or Griddle to hot

Drizzle Radicchio with about half of the olive oil and season with salt and pepper
Place Radicchio on pan and cook till inner leaves darken, about 2 minutes
Turn and cook other side for another 2 minutes.

Remove to serving plate and drizzle with Oil and Vinegar.
Sprinkle with Asiago
Serve as an appetizer or vegetable side dish.

Baked Chicken Calzones by: Joann Giugliano

The great thing about calzones is that beyond the basics, you can add and subtract what you like.

* 1 10 oz. pkg. refrigerated pizza dough ( i use my own pizza dough)

* 1/4 cup prepared pesto ( or if u have time i use my own)

* 6 tbsp. ricotta cheese

* 1 1/2 oz. shredded mozzarella cheese (scant 1/2 cup)

* 1 oz. sun-dried tomatoes, chopped

* 1 boneless, skinless chicken breast half, cut into bite-size pieces

* 1 tsp. grated Parmesan/Romano mixture

* 2 1/2 tbsp. extra-virgin olive oil & fresg Parsley sprigs for garnish

* if u want add some gravy(sauce to it homeade of course)then omit sun tomatoes


1. Preheat oven to 400 degrees. Unroll pizza dough and place on greased baking sheet. Layer pesto, cheeses, sun-dried tomatoes and chicken breast pieces in middle of dough. Lift one edge of dough and stretch over the filling to form a half-moon. Seal edges by pressing with tines of fork or pizza wheel, and make a fluted edge around the seal.
2. Prick top with fork to allow steam to escape. Brush with olive oil. Bake in preheated oven 8-10 minutes, or until golden brown. Let stand 5 minutes before serving. Garnish with parsley.

Ready in 25 min
suggestion: can use as a appetizer as well cut in small pieces on platter and in center a small bowl with your gravy for dipping if u like

Vesuvio Potatoes

4 Med to Large Potatoes, peeled and quartered lengthwise into wedges rinsed and patted dry with a paper towel
1/2 c Olive Oil
garlic
salt
freshly ground black pepper
any of the following, rosemary, basil, oregano
I use whatever herb I have on hand but if available, I like fresh rosemary for this.

Preheat Oven to 400f
Place potatoes in a shallow baking pan.
Pour oil over potatoes and toss to coat.
spread potatoes throughout pan, inside point of wedge facing up
sprinkle with garlic powder, salt, pepper and rosemary
Bake 45 minutes
Serve

Smashed Potatoes

These are REALLY smashed! Using red potatoes (small ones work & look best, but I use medium sized ones), rinse them, put them in a pot and add enough water to cover them and rise 1" above them. Bring the water to a full boil, then lower the heat and cook the potatoes for 15 minutes (for smaller ones, 20 minutes for medium ones) until they're nearly cooked. Drain the water and set the potatoes aside for a couple minutes. In between 2 sheets of waxed paper, take one potato at a time and using a wooden cutting board or other hard, flat object, firmly press down and SMASH the potato until it's around 3/4" - no thinner. When they're all smashed -

Heat 1/4 C. olive oil (or vegetable oil) in a heavy stainless frying pan (I use a Cuisinart one & can't say how these will come out if you use a nonstick pan). When the oil is quite hot (not smoking hot), using a spatula, transfer the potatoes to the pan and fry them for 3-4 minutes (until golden) and then flip them and fry the other side for another 3-4 minutes. Tranfer the hot, crusty potatoes to a plate and season them with salt and freshly ground pepper. Then toss grated parmesan cheese over them and a sprinkle of parsley. Be creative- use other seasonings and cheeses! :-)

Polenta

Grease a standard sized loaf pan (9x5) and line it with waxed paper. Set aside.

In a small saucepan, heat 2 Tblsp. olive oil, add 1 medium chopped onion & 5 cloves minced garlic and saute over a low heat until soft & translucent.

In another medium saucepan, heat 5 cups water with 1 teasp. salt - bring it to a full boil. To the boiling water - VERY,VERY SLOWLY- whisk in (with a wire whisk) 1-1/2 cups polenta (you can use regular type or the quick cooking type). Stir continually, making sure ALL the lumps are broken up. Continue stirring with a wooden spoon after it's smooth - and cook (according to package directions) until the polenta is thickened. This will take anywhere from 10 minutes to 1/2 hour, depending on the type of polenta you're using.

When it's fully cooked, add 2/3 C. grated parmesan cheese and 1/2 cup chopped sundried tomatoes (oil packed/drained well). Add the onion/garlic mixture, stirring well and to the polenta mixture, add salt (to taste) and a generous amount of fresh ground pepper. Stir in 6 large leaves of fresh minced basil. (If you like a smoother, creamier polenta, use more water. After you've made it once or twice you'll figure out how to adjust the amount of water to your personal preference.)

Spread the polenta in the prepared pan. Cover and refrigerate for a couple hours until cooled and set. Remove from pan & cut slices of polenta - saute in a teflon pan for a few minutes on each side - or if you like it crusty, fry on a higher heat for a longer amount of time. You can also serve the polenta hot & spooned onto a plate with or without your favorite sauce/gravy. Whatever floats your boat. ;-)