Last Post was July 30th.....does anyone else see a problem???

Sorry to let this go so badly, I need to rethink things a little. I'm combining all my blogging needs. My new solution is at www.mannysbrainstorm.blogspot.com. Come check it out. I will transfer all of the great recipes to the new blog.....Guess what.....they are already there. I will also be posting great Pampered Chef Recipes on my new blog. Not to mention random thoughts from yours truly. Come join me!

Great Dry Pantry Mix for Cream Soups-- Katelyn Frederickson

My sister Katelyn gave me this great recipe to replace all of your Cream of.....(you fill in the blank) soups. I was impressed. I plan to experiment by flavoring it to fit my needs. (I'm thinking that dehydrated veggies would be a great addition before it is reconstituted or fresh ingredients after it is reconstituted.) Let me know how it works for you and how you use it. Use your imaginations ladies!

Cream Base for Basic Sauces and Soups

2 c. powdered milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
1-2 T. onion flakes

optional 1 T. Italian Seasoning

This dry mix will make the equivalent of 9 cans of cream soup. Store in an airtight container.

To reconstitute the equivalent of 1 can add 1/3 c. dry mix to 1 1/4 c. cold water and mix well until it is thickened.

Tropical Chicken-- Paz Sundiam

This recipe is not vegetarian, but as you know we take any great recipe ANYTIME! Thanks Paz for a fun new recipe!

Ingredients: 1 1/4 kilo chicken breast(boiled then cut cubes)
1 stick butter
1 onion chopped
3 cups diced carrots
1 cup sweet peas
1 can mushroom (diced)
1 can water chestnuts diced (optional)
1 can cream of mushroom (campbells)
1 can cream corn
1 can whole kernel corn
1 1/2 cup heavy cream
salt and pepper to taste
mashed potato

Procedure:
-saute onions in butter
-add the carrots until half cooked
-then add the chicken, mushroom., peas. water chestnut and whole corn. Cook for 2 mins
_then add the cream of mushroom, cream corn and the heavy cream, salt n pepper to taste. Let it simmer 5mins DONE
put on your baking dish then top it with mashed potato. bake 350degrees 25-30 mins

Red-and-White Mostaccioli--Amanda Blazzard

I wanted to submit this wonderful recipe from Liz Edmunds cookbook, The Food Nanny Rescues Dinner. For those of you who don't know Liz she is an amazing lady! She is a member of the Woodland Ward and an amazing cook, not to mention, author of her own cookbook....I highly recommend it! It is available on Amazon or at Costco...it's a great buy and a wonderful gift!

1 lb. uncooked mostaccioli or other tubular pasta
Alfredo Sauce, divided (recipe below)
1 (26 oz.) jar meatless spaghetti sauce (my personal favorite is Newman's Own Marrinara)
OR 3 c. homade sauce, divided
3 c. shredded mozzarella cheese, divided

1. Preheat the oven to 350 degrees
2. Cook the pasta according to package directions; drain.
3. Meanwhile, prepare Alfredo sauce.
4. Spread a thin layer of spaghetti sauce in a 9 x 13-inch baking dish. Layer half the pasta, half the Alfredo sauce, half the spaghetti sauce, and 1 1/2 c. of the cheese. Repeat the layering with the remaining pasta, Alfredo sauce, spaghetti sauce, and cheese.
5. Cover with aluminum foil and bake about 30 minutes or until it is hot and bubbly.

Serve with a tossed green salad and Italian or French bread.

Note: This dish can be made ahead of time. Refrigerate until ready to bake. Lower the oven temperature 25 degrees and add 15 minutes to the baking time.


Alfredo Sauce:

1/2 cup (1 stick) butter
1 (3 oz.) package cream cheese
1 pint heavy cream
1 teaspoon garlic powder
1/2 c. grated Parmesan cheese
Salt and ground black pepper

Melt the butter in a medium saucepan over low heat. Mix the cream cheese. Stir in the cream and garlic powder. Increase the heat and bring to a boil. Decrease the heat and simmer, stirring often. If the sauce needs additional thickening you may sprinkle in flour, 1 teaspoon at a time. Cook and stir for desired consistency. Stir the Parmesan cheese into the sauce and season with salt and pepper to taste.

Ratatouille--Katelyn Frederickson

This meal was considered to be a peasant's dish because there is no meat in it. The poor could only eat what veggies they had!
2 T Olive oil
3 Cloves garlic, minced
2 tsp. dried parsley
1 Eggplant, cut into 1/2 inch cubes
Salt to taste
1 C grated Parmesan cheese
2 Zucchini, sliced
1 Large Onion, sliced into rings
2 C Sliced fresh mushrooms
1 Green bell pepper, sliced
2 Large tomatoes, chopped
Preheat oven to 350 degrees. Coat bottom and sides of a 1 1/2 quart casserole dish with `1 T olive oil.
Heat remaining oil in a medium skillet over medium heat. Saute garlic until lightly browned. Mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt to taste.
Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of Parmesan cheese. Spread zucchini in an even layer over top. Lightly salt and sprinkle with a little more cheese. Continue layering in this fashion, with onion, mushrooms, bell pepper, and tomatoes, covering each layer with a sprinkling of salt and cheese.
Bake in preheated oven for 45 minutes.

Note from Amanda: Thanks Kate! This recipe was submitted by my sister Katelyn! Gotta love her!

We're back in business!

I have to apologize for being such a slacker! My computer was having major issues! But all is well and we will pick up where we left off. This month we are highlighting vegetarian dishes. This one is tough for me being born and raised on a beef ranch! I'll need extra help but I have a few dishes in mind. Pitch in and we'll put together some great go-to vegetarian dishes for you and your family!

Chicken Enchilada Soup-- Leslie Garbanati

My cousin Leslie says: I have a great chicken recipe that I make for my family. It is a soup..a Chicken Enchilada Soup. Soooo good. SOOOOO easy.

Ingredients:
2 cans (10 oz each) Diced Tomatoes with Lime Juice & Cilantro, undrained (if you can't find them with Lime juice and cilantro, buy plain ones and add seasoning as desired. Some brands make a "mexican" style diced tomato. They work great too.)

1 can (16 oz each) Rosarita No Fat Green Chile & Lime Refried Beans (any variety will work. The green chiles have just enough kick, though.)

1/2 cup frozen whole kernel corn

2 cans (14 oz each) reduced-sodium chicken broth

2 cups shredded cooked chicken (I buy chicken breasts and boil them, then shred them or dice them. They stay juicy and are easy to work with.)

Fried tortilla strips (cut flour tortillas into strips, fry in oil until crisp) or tortilla chips

Shredded cheese-cheddar good...pepper Jack better-but I like it HOT!

Sour Cream

Salsa


Directions: Place undrained tomatoes, beans, corn and broth in medium saucepan and heat over medium-high heat. Stir until combined. Bring to a boil; reduce heat to low and simmer 5 minutes, stirring occasionally.Add chicken; heat until hot. Serve topped with tortilla strips and cheese, sour cream and salsa as desired. Alternate-add one bag of frozen "grilled southwestern vegetables" to your soup instead of corn. This adds some nice veggies and color.

-CHICKEN-

June is chicken month. I know that you all have fantastic chicken recipes. I'll be watching my inboxes!

Rellenong Bangus (Stuffed Milkfish) - Paz Sundiam

Traditional Fillipino dish. Thanks for sharing Paz!


Ingredients :
I medium sized MILKFISH (more or less 800 grams)
1 Tablespoon soy sauce
3 teaspoons lemon juice
1/8 teaspoon Pepper
Dash of Salt
1/4 cup water
2 Tablespoons vegetable oil
2 cloves, crushed gralic
1 onion, finely chopped
1/4 cup tomatoes, finely chopped
1 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Butter
1/3 cup chopped raisins
1/3 cup peas, drained
1/4 cup carrots, diced finely
1 eggs, beaten
1 cup flour
1/2 cup cooking oil



Procedure
1. Clean Fish. Pound to soften.
2. Slit back to open and remove backbone. Scrape meat with a spoon. Keep skin 1 piece.
3. Soak skin with calamansi juice, soy sauce and pepper. Set aside.
4. Boil bangus meat with ppinch of salt and 1/4 cup water, into color changes. Set Aside. Drain and remove bones.
5. Saute garlic, tomatoes and onions in hot oil. Add bangus meat and season. Cook 5 minutes. Remove from fire.
6. Add in butter, peas, raisins, carrots and eggs. Mix thoroughly/
7. Stuff bangus skin with the mixture and sew opening.
8. Dredge in four and fry or bake until brown."

Stracoto with Porcini Mushrooms - Paz Sundiam

Paz "borrowed" this recipe from Giada de Laurentis
Thanks Paz for sharing your sources. It think it is important to give credit where credit is due.

Ingredients
1 (4-pound) boneless beef chuck roast
Salt and freshly ground black pepper
3 tablespoons olive oil
2 onions, sliced
6 garlic cloves, coarsely chopped
1 cup dry red wine
1 3/4 cups canned beef broth
1/2-ounce dried porcini mushrooms
1 large sprig fresh rosemary, plus extra for garnish
Directions
Preheat the oven to 350 degrees F.
Pat the beef dry with paper towels. Sprinkle the beef generously with salt and pepper. Heat 2 tablespoons olive oil in a heavy 6-quart roasting pan over medium-high heat. Add the beef and cook until brown on all sides, about 15 minutes total cooking time. Transfer the beef to a bowl. Add remaining tablespoon oil to the pan, add the onions and saute until tender, scraping up the brown bits on the bottom of the pot, about 5 minutes. Add the garlic and saute 1 minute. Add the wine and boil 1 minute. Stir in the broth and mushrooms. Return the beef to the pan. Bring the liquids to a boil. Cover and transfer to the oven. Braise until the beef is fork-tender, turning the beef over halfway through cooking, about 3 hours.



Transfer the beef to a cutting board. Tent the beef with foil and let stand 15 minutes. Meanwhile, spoon any excess fat off the top of the pan juices. Transfer the pan juices and vegetables to a blender and puree until smooth. Combine the sauce and rosemary sprig in heavy medium saucepan. Bring to a boil. Season the sauce, to taste, with salt and pepper.
Cut the beef across the grain into 1/2-inch-thick slices.


Arrange the sliced beef on a platter and garnish with rosemary. Spoon the sauce over and serve, passing the remaining sauce in a sauce boat."

Calderetta - Vicki Atkinson

I requested this Filipino recipe from Vicki for this month's theme. I remember Vicki cooking it for a mutual night when I served in the Young Women's Presidency. It was a missionary themed joint activity where we were blessed by many members of the ward by the experiences they shared from their missions. This dish stands out in my mind as a great experience for my belly! LOL! Enjoy!

1 Cup tomato sauce
1 potato sliced in matchstick slices
1 carrot sliced likewise
1/2 chicken breast sliced likewise
1/2 c. water
3 cloves garlic minced
1 green or red pepper sliced in strips
1 onion sliced likewise
salt and pepper to taste
3 T. soy sauce
1 bay leaf
cook chicken slices and garlic till no longer pink, careful not to burn the garlic! add the veggies and water and soy sauce and simmer till veggies are crisp tender. Add bay leaf and tomato sauce and simmer 5 minutes., add 1 small can pineapple chunks with juice and serve over fluffy rice."

Fresh Green Beans and Pork Gulay (topping) - Vicki Atkinson

Fillipino recipe from Vicki and Terry's mission

1 can coconut milk
1/2 head garlic
1/4 lb. ground pork
2 sliced thin green peppers
1 lb. green beans
Bring coconut milk to boil and add 1/2 head garlic cloves minced, add ground pork and cook 5 minutes, or till milk is 1/2 gone. Add green peppers and green beans. boil till beans are crisp tender, add salt and pepper to taste and serve over fluffy rice. GREAT STUFF"

Paz's Seafood Risotto - Paz Sundiam

2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
3 cloves garlic, minced
2 shallots, coarsely chopped
1 medium onion, coarsely chopped
¾ Cup Arborio Rice (Risotto)
1 Glace de Fruits de Mer Gold (classic seafood stock—The Spice House $6.99)
½ lb. Medium shrimps, deveined and shelled, tails-on
½ lb or at least 12 pcs Clams, scrubbed
½ lb or at least 12 pcs Mussels
½ lb calamari
1 (120z.) can peeled Italian whole tomatoes, hand-crushed
1 tsp saffron threads (The Spice House $6.29 1g)
1 Cup water
Salt & Pepper to taste
Red Pepper flakes (optional)
Lemon Pepper (optional)
Lemon Wedges (to serve and eat with;optional)

1. In a deep saucepan, sauté garlic, shallots and onions with butter and olive oil.
2. Add in Arborio rice until translucent
3. Mix in Glace de Fruits de Mer Gold
4. Throw in shrimps, clams, mussels and calamari
5. Pour the hand crushed tomatoes
6. Sprinkle the saffron threads
7. Season with salt, pepper, red pepper flakes
8. Stir and bring to a boil until the risotto is cooked, clams and mussels opened, shrimps turned pink.

Mango Panna Cotta - Paz Sundiam

Ingredients:
Puree 1 ripe mango, peeled, chopped (about 1 cup/250 ml)
2 tsp lime juice
Cream mixture:
1 envelope unflavoured gelatin
1 tbsp boiling water
2 cups whipping cream
1/3 cup whole milk
½ cup white sugar
½ tsp vanilla

Garnish:
1 mango, peeled, sliced into thin strips (like spaghettini)
1 mango, peeled, chopped, pureed
1 kiwi, peeled, thinly sliced
mango sorbet

Directions:

Combine puree in a food processor until smooth. Set aside. Put boiling water in a small heatproof dish. Sprinkle gelatin in and whirl well with a fork to remove any lumps. Set aside for a few minutes, or until gelatin dissolves and the mixture is clear. In a medium saucepan, combine the whipping cream, whole milk, sugar and vanilla. Simmer over low heat, stirring occasionally for about 10 minutes. DO NOT BOIL Add a little of the hot cream mixture to the gelatin mixture and stir to blend. Then add to the rest of the warm cream mixture and blend until the gelatin has dissolved. Pour in the reserved mango puree and blend well. Pour the mixture evenly into 6 (1/2 cup) custard ramekin dishes. Cover with plastic wrap and refrigerate for at least 6 hours, or overnight.

To Serve:
Quickly dip the moulds into a bowl of warm water, then loosen the panna cotta with a knife if necessary before carefully tipping out onto a dessert plate. Garnish each plate with a small cluster of thin strips of mango, drizzle the plate with a little puree, add a slice of kiwi and a small scoop of mango sorbet.
Serves 6

Pan-Seared Dry Scallops in Pineapple Cilantro Sauce - Paz Sundiam

Ingredients:
Bacon, sliced and fried
Bacon oil
Dry Scallops
Pineapple Cilantro Sauce (recipe below)

*Ingredients:
* 1 medium Pineapple, peeled, cored and cut into 1" chunks
3/4 cup unsweetened Pineapple Juice
2 Tbsp Lime Juice
2 cloves Garlic, minced
1/2 to 1 tsp Jalapeno Pepper
2 Tbsp minced Cilantro
1 Tbsp Cornstarch
2 Tbsp cold Water
2 to 3 Tbsp Sugar
Salt and Pepper

*Directions*
Heat pineapple, juices, garlic and jalapeno pepper to boiling in a
medium saucepan; Reduce heat and simmer, uncovered about 5 minutes. Stir
in cilantro; Heat to boiling. Mix cornstarch and cold water, Stir into
boiling mixture. Boil, stirring constantly, until thickened. Remove from
heat; Cool 2-3 minutes. Stir in sugar. Season to taste with salt and
pepper.

Pan sear the scallops and serve with sauce

Bistek (Beef Steak) -Paz Sundiam

This is a fillipino dish from my friend Paz.

Ingredients :
· 1/2 lb. beef sirloin (or beef tenderloin steaks), cut into thin strips

· 2 tbsp. lemon juice ( or a bit more)

· 2 tbsp. soy sauce

· 1 tsp. salt

· 1 tsp. pepper

· 3 tbsp. oil

· 1 onion, cut into rings

Cooking Procedures :
1. Slice beef across the grain. Cut into 2 inches length.
2. Marinate meat in lemon, soy sauce, salt and pepper (by smelling the aroma of the marinated beef, you’ll know it is well seasoned or not; adjust or correct the seasoning according to your style and liking). Refrigerate for 30 minutes.
3. Pan fry onion rings in hot oil. Cook until onions are soft and translucent. Set aside.
4. In the same pan, stir-fry beef until cooked and tender. Transfer to a serving platter. Garnish with onion rings and serve.

Mostaccioli and Easy Bread Sticks- Jeanne and Blake McNeil

This recipe is based on one my nieces produced. All of my kids love pasta. The recipe my nieces came up with would lead you into heart disease in a heartbeat. It is chock-full of cream, butter, cheese, etc. I am not very successfully, trying to diet this year, and I have adapted this favorite recipe to make it slightly more heart healthy.

1 c. half and half
1/2 stick butter
1 oz pkg. low fat cream cheese
1/2 c. fresh Parmesan cheese
garlic salt and pepper to taste
I add milk if it is too thick

Mix together in saucepan and cook on low heat until mixed together and cheese is melted.

Nieces' recipe:
1 pt. cream
2 sticks butter
1/4 c. Parmesan cheese
2 T. cream cheese
garlic salt and pepper to taste
(my nieces don't add ground beef to their spaghetti sauce)

Brown 1 lb. ground beef. Add 1 jar of spaghetti sauce. (We prefer Western Family)

Cook one pkg. Mostaccioli noodles. You can also use penne pasta. I have been using whole-wheat pasta, because it is better for my diet. In things like this that my kids cannot see the color of the pasta, they don't know the difference.

Spray 10x13 baking dish. Start layering with the meat sauce, then noodles, then the cheese sauce. I usually use two layers of each. Top with mozzarella cheese and bake at 375 degrees for 10 minutes.

Easy Bread Sticks:

Blake got this recipe from Jonelle Fitzgerald, who got it from Shirley Zane, for bread sticks. He loves to make them with this dish.

Blend:
1 T. yeast
1 1/2 c. warm water
1 T. sugar
Add:
1/2 tsp. salt
3 1/2-4 1/2 c. flour
Kneed well. Allow to rest for 10 minutes

Coat a sheet-cake pan with butter. Put dough in middle of pan and spread to outer edges. Spread Parmesan Topping over dough. Cut down middle and across (approx. 1"x 5".) Let rise almost double. Bake at 350 degrees for 20-25 minutes.

Parmesan Topping:
1/4 c. soft margarine
1/4 c. Parmesan cheese
1/4 c. mayonnaise
1 tsp. parsley flakes
1/4 tsp. garlic salt

Fajitas - Jeanne (and Blake) McNeil

Blake loves to cook, and one day he decided to make Fajitas. My children are the pickiest eaters around, so we cook everything separate so they can add what they will eat to their plate.

Blake insists he is a great cook because he cooks with love. Therefore you must chop all meats and vegetables with love. :)

1 lb. chicken or steak
1 pkg. fajita seasoning mix

1 green pepper
1 red pepper
2 onions
1/2 cube butter

Tortillas
Cheese
Guacamole
Sour Cream
Salsa
Tomatoes
Lettuce

Thinly slice meat. (Blake says if it is slightly frozen it is easier to slice thin.) Put mix and meat in a gallon zip-lock bag and marinate in fridge for at least 1 hour. Slice peppers and onions. Saute in pan. Pour meat and marinate in pan and cook.

Everyone makes their fajita with what they like on it. These are so easy, but amazingly delicious.

Gearing Up For International Cusine!

Tomorrow is the first day a May, and that means a great new topic. I want to thank everyone who sent me recipes this past month. We are looking forward to a month of International Cusine! Have you traveled and collected a favorite recipe, did your family immigarte to America bringing recipes from their heritage, or are you like me and just love collecting recipes from all sorts of resources? I recently made friends with a lady who is 100% fillipino. She has concented to share some great recipes with us. I also got my hands on a few great sushi recipes from my sister-in-law. (No worries for the faint of heart....they use all COOKed ingredients.) Again I want to emphasise that we would be glad to have ANY great recipe, we don't want to restrict the blog to the topic only. So....SHARE, SHARE, SHARE!

J.L.M. Rice- Judy McCormick

Judy said, "This recipe is one that my dad came up with, he really liked to cook and make up stuff."
1-Can Tomatoes
1-Cup Celery
1/2- Medium Onion
1-Can Peas
1-Can Carrots
1/2-Can Green Beans
1-Cup chopped Green Pepper
1-tablespoon Corn Starch
1-Pound Gr. Beef (cooked)
1-Beef bullion cube (softened in 1 cup warm water)
1/2 teaspoon Salt
1/2 teaspoon Seasoning Salt
1/8 teaspoon Oregano
1 1/2 cups Rice (instant) dry

Mix all ingredients in dutch oven pot except rice, bring to a boil. Add dry rice, stir and cover let sit 5 minutes. Serve while warm or refrigerate and heat later.Makes 4 Man size servings.Serve with Bread & Butter or Garlic Bread.