Tuesday, June 26, 2007

Creamy spaghetti primavera by rachel ray

i think you may already have a spaghetti primavera recipe, but this one was really good. eric even made half of it!

5 to 6 cups chicken broth
2 tbspn olive oil
2 tbspn butter
3 garlic cloves
1 pound spaghetti
1 onion, halved and thinly sliced
2 carrots, cut into thin sticks
1 zucchini, cut into thin sticks
2 tbspn chopped fresh thyme leaves
salt and pepper
1/2 to 3/4 cup dry white wine (used white cooking wine)
1/2 cup heavy cream
1 cup grated parmigiano-reggiano cheese
grated peel of one lemon
snipped chives for sprinkling on top

1. in saucepan, simmer broth over medium heat

2. in large , deep skillet, heat olive oil and butter ov er medium high heat. stir in the garlic. add the spaghetti and toast lightly, about 2 minutes. add onion, carrots, zucchinie and thyme. season with salt and pepper. cook until veggies soften, stiring often about 5minutes. add wine and cook until completely absorbed. add few ladelfuls of warm broth and stir the pasta. keep adding broth a few ladlefuls at a time letting the liquid absorb before adding more. stir often, like you woule prepare a risotto, until all the liquid is absorbed and the spaghetti is al dente 12 to 15 mninutes.

3. stir in the cream and cheese into the pasta, remove from heat and stire for one minute longer, until cheese is melted and creamy. sserve pasta in shallow bowls with the lemon peel and chives.

Monday, June 11, 2007

Award Winning Soft Chocolate Chip Cookies

Award Winning Soft Chocolate Chip Cookies
Submitted by: Debbi Borsick
Rated: 5 out of 5 by 3795 members Prep Time: 15 Minutes
Cook Time: 12 Minutes Ready In: 1 Hour 40 Minutes
Yields: 72 servings
"Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe."
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla
pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)
1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2. In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.

Saturday, June 09, 2007

Magic Marinade from Aunt Jan in WA

Here's the recipe I told you about.Twenty-four hours in this brew will transform Cheapo Chucksteak into Royal Ribeye, guaranteed! This is enough for 8 steaks, at least.
For the 2 of us, I cut it to 1/4 recipe. The magic ingredient is
the cloves. It is for chicken, too, but I have not tried it that
way. For beef, just seek out the nicest looking chuck steak you can
find, then use this marinade:

1 1/2 cups vegetable oil
1/2 cup soy sauce
1/2 cup balsamic vinegar (or white wine vinegar)
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 T. ground dry mustard
2 teaspoons salt
1 T. ground black pepper
1 1/2 T. chopped fresh parsley (or 1 teaspon dried parsley)
2 T. ground cloves

Mix well with a whisk or in a jar, then pour over steaks in 1 or 2 gallon-size zip-lock bags. Put in frig overnight or longer, turning the bags over once in awhile. ( To hurry things up, you can do a few hours of this just leaving the meat on the kitchen counter, but the longer time will produce a much more tender and flavorful result.)

Bon Appetit! Aunt Jan