GREAT RECIPES FROM CoolStufffortheKitchen.com
Green Bean, Red Onion & Roasted Potato Salad
3 lbs red potatoes
2/3 cup olive oil
1 clove garlic
¼ cup red wine vinegar
1 Tablespoon fresh rosemary or 1 teaspoon dried
1 red onion, sliced thinly lengthwise
2 lbs green beans cut into 1” pieces
Half the potatoes, unpeeled and cut into 1” wedges. In a large roasting or baking pan heat 1/3 cup of olive oil in the middle of a pre-heated 425 degree oven for 5 mins. Add potatoes, toss to coat and roast for 30 mins, stirring every 10 mins. Let cool in pan.
In a blender or food processer, puree garlic, vinegar, rosemary, and salt to taste. With motor running add the other 1/3 cup of olive oil in a stream. Blend until all is mixed well.
Soak onion for 5 mins in cold water & ice, drain and pat dry. Cook beans in salted water for 5 mins or until crisp-tender. Rinse beans in cold water & pat dry.
Combine all, add dressing, toss gently. Serve at room temperature.
Tri-Color Pasta Salad
1 box Tri-Color Pasta
1 small Zucchini
1 small Yellow Squash
1 bunch Scallions
1 can sliced Black Olives (4oz)
4 or 5 Radishes
Bring a pot of water to boil and cook pasta to al dente. Meanwhile, chop the zucchini, yellow squash, scallions and radishes into bite sized pieces using a colorful chef knife.
In a small saute pan, saute zucchini and yellow squash in olive oil until crisp tender.
Add vegetables to the pasta, mix in the Italian dressing to taste.
Grate Romano cheese over the top using our adorable & functional Chef Cheese Grater & enjoy!
Italian Sausage with Peppers and Onions
2 pkgs Johnson Italian Sausages - Hot
1 bag frozen sliced peppers and onions
1 bottle dark beer
2 pkgs hogie rolls
Serve in hogie rolls, and enjoy.
Hot Cheesy Muffins
1 cup chopped hot peppers
1 cup mayo
1 cp shredded cheddar cheese
1 package English Muffins,separated
Savory Party Bread
1 round loaf of unsliced sour dough bread
1 lb Monterey Jack cheese, sliced
1/2 cup butter or margarine, melted
1/2 cup chopped green onions
2-3 teaspoons poppy seeds
Cut bread lengthwise and crosswise without cutting through the bottom crust . Insert cheese slices between cuts. Combine butter, onions and poppy seeds.
Drizzle over bread. Wrap loaf in foil and place on baking sheet. Bake for 15 minutes at 350 degrees, uncover and bake 10 minutes longer or until cheese is melted.
Serve on a decorative round platter for a fabulous presentation.
Bacon Cheese Appetizers
1 lb bacon, cooked and crumbled
1 ln cheddar cheese, shredded
mayonnaise to moisten
1 loaf cocktail rye bread
Combine all ingredients, spread on rye bread slices and broil.
The following two recipes are great served with sliced vegetables, or whole grain crackers. Both are high in fiber, and low in calories for a healthier fare.
1 lb frozen, thawed, shelled edamame
1 tsp onion salt
1/2 tsp garlic powder
1/4 tsp hot sauce
1/4 cup each olive oil, and water
In the bowl of a food processor, or blender, combine the first four ingredients and process until smooth.
With processor running, drizzle in olive oil and water.
Serve in a decorative bowl with whole grain crackers, or pita chips.
2 1/2 cups sifted flour
1 teaspoon baking soda
2 eggs, slightly beaten
1 1/3 cups sweetened condensed milk
2 2/3 cups ( 28 oz jar) ready to use mincemeat
2 cups (1 lb jar) mixed candied fruit
1 cup nut meats, coarsely chopped
Sift flour and baking soda together. Set aside. Combine eggs, sweetened condensed milk, mincemeat, frits and nuts in a large mixing bowl; mix well.
Fold in dry ingredients.
Turn into a buttered, wax paper lined, rebuttered 9 inch tube pan. Bake in a preheated 300-degree oven for 2 hours or until the center springs back
when lightly touched with a finger and the top is golden brown. Cool in pan 5 minutes.
Turn out of pan; remove paper and cool.
Glaze for Fruitcakes
2 tablespoons light corn syrup
1 tablespoon water
Combine ingredients; heat to a rolling boil. Cool to lukewarm.
Pour over cooled fruitcake before or after storing. Makes enough glaze for 1 cake.
Spaghetti with Anchovy Sauce
1 lb of Spaghetti
1 can Anchovies, in oil
Olive Oil, about 1/2 cup
Salt and Pepper to taste
Cook the spaghetti in a large pot of boiling water.
While the spaghetti is cooking, saute the crushed garlic in olive oil in large fry pan, add the anchovies including the oil, add salt and pepper and cook for about 5 minutes.
Drain the spaghetti, toss with sauce and the remainder of the olive oil. Serve with Romano cheese tossed on top, a salad and a loaf of fresh Italian bread.
Hot Buffalo Chichen Wings
2-3 lbs large Chichen wings, thawed
Oil for frying, enough to cover the wings completely when submerged
Frank & Theresa's Original Buffalo wing sauce, Hot
Heat oil in a deep fryer to 375 degrees
Fry wings for 10-15 minutes
Remove from fryer, drain
Add wings and Hot sauce to a large bowl, and toss until wings are covered with sauce.
Pass the napkins and serve on a platter with celery and blue cheese dressing for a true Buffalo experience.
2 1/2 cups flour
1 cup butter or margarine
1/2 cup sugar
2 tablespoons bourbon
Combine all ingredients in a bowl and work together to make a soft dough. Roll into tine ropes and a lightly floured surface.
Cut into 4 inch lengths, Carefully twist 2 lengths together, shape into a ring by pinching the ends together.
Bake on a greased cookie sheet in pre-heated 350-degree oven for 13-15 minutes
Makes 3 dozen cookies, serve on a holiday platter.
This is a great recipe for cold winter days, and it's easy, just use whatever vegetables you have on hand. Use one of our Stainless Steel Stock Pots, available 3 to a set in our cookware area. Choose to make a little or a lot! Serve in our Leaf Soup Bowls for a true beautiful "cool" look!
1/4 cup extra virgin olive oil
1 medium onion, chopped
2 carrot, chopped
2 stalks of celery, chopped
1 1/2 to 2 cups hard vergetables
I like to use turnips & winter squash, but you can also use potatoes and/or parsnips. Peel and cut into bite-sized pieces.
Salt & Pepper to taste
6 cups vegetable stock (I use organic vegetable broth)
1 can diced tomatoes ( if you like a little spice use the canned diced tomatoes with habraneros)
1 to 2 cups of soft vegetables like green beans, zucchini, leafy greens like collard, kale or spinach.
1 can Great Nothern beans, drained and rinsed (optional)
Sprinkle in a little parsley.
Saute onions, carrots & celery in the olive oil until the onion is soft, about 5 minutes.
Add the hard vegetables, sprinkle with salt and pepper, cook for 2 minutes.
Add stock and tomatoes and bring to a boil, then lower the heat to simmer. Cook about 15 minutes.
Add soft vegetables, beans and parsley, cook until all vegetables are soft. You can also add a cup or 2 of small pasta during this step and cook until soft.
Taste and adjust seasoning if necessary.
I use a large stock pot for mixing this recipe, it makes quite a bit!
1 ½ cups butter (3 sticks)
1 very large onion chopped
1 bunch scallions white & green stalks sliced
6 ribs celery coarsely chopped
1 ½ lbs Pepperidge Farms herb stuffing
1 lb Italian Sausage (casing removed)
12 oz bulk pork sausage
3 Tablespoons chopped fresh rosemary or 1 tablespoon dried
3 cups chicken stock
Salt and pepper to taste
Melt ¾ cup butter in a large sauté pan over a med-high heat. Add onions, scallions and celery and cook stirring occasionally for 10 mins. Transfer to large mixing bowl or stock pot and toss with stuffing crumbs. Add Italian and bulk sausage to same pan, crumbling the meat with a fork over a med-high heat until meat is no longer pink. Add meat to stuffing mixture and stir to combine. Add rosemary and combine. Heat remaining ¾ cup butter with chicken stock in sauce pan until butter is completely melted. Pour butter mixture over the stuffing mixture, mix well and season with salt & pepper. Store in refrigerator until ready to stuff turkey (makes enough to stuff a 22-24 lb turkey), or bake in buttered casserole at 350 degrees for 40 minutes.