Culinary Warfare

Whitney's Rockin Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

--------------------------------------------------

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

--------------------------------------------------

INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

--------------------------------------------------

DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

Write A Review!

Don't forget to READ THE LETTER
that lead to this advice!

I'm So Hot I've Gotta Wear Shades

This this a great make-ahead dish that can easily be spiced up or down by adjusting your use of chili.

Prep Time: 45 Minutes
Cook Time: 1 Hour
Ready In: 2 Hours
Servings: 8

** Can be prepared 1 –2 days ahead and, much like Mrs. Robinson, is actually better with age!

--------------------------------------------------

INGREDIENTS

1 tablespoon vegetable oil
2 cups chopped onion
3 cloves garlic, minced
1 1/4 teaspoons dried oregano
1 1/2 tablespoons ground cumin
2 pounds ground turkey or ground beef
1/3 cup chili powder
2 bay leaves
2 tablespoons unsweetened cocoa powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
1 12-oz bottle beer (do not use dark beer)
2 19-ounce cans hot chili beans (with chipotle peppers) or use black beans (rinsed and drained) for milder chili.
Garnishes as desired: Shredded cheddar cheese, Chopped red onion, Chopped fresh cilantro, Lime Wedges, Sour cream (or light sour cream)

--------------------------------------------------

DIRECTIONS:

1. Heat oil in heavy large pot over medium heat.

2. Add garlic and onions; sauté 10 minutes, until really tender and light brown. Add oregano and cumin; stir 1 minute.

3. Turn heat to medium-high. Add beef, break up with spoon. When beef is no longer pink, add chili powder, bay leaves, cocoa powder, salt and cinnamon.

4. Add tomatoes with their juices, breaking up with back of spoon.

5. Mix in stock, beer and tomato sauce.

6. Bring to boil.

7. Reduce heat; simmer 30 minutes, stirring occasionally.

8. Add beans. Simmer long enough that flavors blend, about 20 minutes. Discard bay leaves.

Serve with garnishes to taste.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Maryland Blue Crab Cakes

Delectable love cakes!

Prep Time: 10 Minutes
Cook Time: 12-15 Minutes
Ready In: 30 Minutes
Servings: 4

--------------------------------------------------

INGREDIENTS

1 pound lump Maryland Blue crabmeat
1 teaspoon bay spice (Old Bay seasoning is my favorite!)
1/2 cup breadcrumbs
1 egg
3 teaspoons worcesteshire sauce
1/2 teaspoon dry mustard
2 tablespoons mayonaise
1 teaspoon lemon juice
1 tablespoon prepared mustard
1 tablespoon melted butter
2 teaspoons fresh parsley, chopped

--------------------------------------------------

DIRECTIONS:

1. Combine all ingredients except crabmeat in a medium sized bowl.

2. Stir in crabmeat.

3. Shape into cakes

4. Bake at 375 degrees for 12-15 minutes until cakes are golden brown.

Write A Review!

Don't forget to READ THE LETTERSS
that lead to this advice!

Can't Fail Mac n' Cheese

This is goooooooood stuff!

Prep Time: 30 Minutes
Cook Time: 40-45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8 Side Servings, 4 Main Dishes

--------------------------------------------------

INGREDIENTS

3 cups elbow macaroni
1/3 cup all-purpose flour
2-1/3 cups milk
1 cup mozzarella, shredded
3/4 cups parmesan, shredded
1 cup sharp cheddar, shredded
4 ounces jack cheese, shredded
salt
pepper
1/2 cup Japanese bread crumbs (panko)

--------------------------------------------------

DIRECTIONS:

1. Cook macaroni according to directions on package. Drain in colander.

2. Run under cold water,

3. Combine flour and milk in large sauce pan. Whisk constantly over medium heat until thick (about 10 minutes).

4. Add cheese and stir until melted.

5. Remove from heat and stir in 1 teaspoon salt, pepper to taste, and macaroni.

6. Pour into 2-quart greased casserole dish.

7. Sprinkle with panko.

8. in a 375 degree oven, bake 40-45 minutes until bubbly.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Liria's Luscious Apricot Stuffed Chicken Breasts

They're luscious, they're plump, and they're succulent... You too can enjoy my delicious breasts tonight!

Prep Time: 10 Minutes
Cook Time: 30-40 Minutes
Ready In: 50 Minutes
Servings: 6

--------------------------------------------------

INGREDIENTS

6 boneless, skinless chicken breasts

Filling:

1 cup dried apricots, chopped
2 tablespoons brandy
4 tablespoons onion, chopped
3 tablespoons slivered almonds
1 tablespoon parsley, chopped
1/2 teaspoon salt

Sauce:

1-1/2 cups plain yogurt, warmed
3/4 cup dried apricots, chopped
1/3 cup dijon mustard
2 teaspoons sugar

--------------------------------------------------

DIRECTIONS:

1. Mix together all filling ingredients in a small bowl.

2. Fill each breast with 1/6 of the filling, roll up and secure with toothpicks.

3. Bake for 30-40 minutes in a 375 degree oven.

4. While baking, mix together all of the sauce ingredients. Rewarm as soon as the breasts come out of the oven and spoon on.

Write A Review!

Don't forget to READ THE LETTERSS
that lead to this advice!

Little Chopped Franks and Beans

This is that perfect anytime of the year food!

Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 8 Side Dishes or 4 Entrees

--------------------------------------------------

INGREDIENTS

8 good sized weiners
3 slices bacon
3 small onions, chopped
2 (15 ounce) cans vegetarian beans in tomato sauce
1 tablespoon chili sauce
1 tablespoon molasses
1 teaspoon chili powder

--------------------------------------------------

DIRECTIONS:

1. Grill or broil the weiners until skin pops and they are done. Let cool, then slice into bite sized morsels.

2. Fry bacon in a skillet. Remove bacon and blot with paper towel to remove excess fat.

3. Saute onions in bacon fat until transparent. Remove from fat with a slotted spoon and blot with paper towel.

4. In a 1-1/2 quart casserole dish, combine onions, bean, chili sauce, molasses, and chili powder.

5. Crumble in 3 slices of bacon and stir in  sliced weiners.

6. Cover with foil and bake in a 400 degree oven for 35 minutes.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Ooey Gooey Lasagna

This recipe can be used to persuade.
It's the big guns!

Prep Time: 40 Minutes
Cook Time: 1 Hour 25 Minutes
Ready In: 2 Hours 15 Minutes
Servings: 8+

--------------------------------------------------

INGREDIENTS

Sauce:

1 tablespoon olive oil
1 cup white onion, chopped
1/2 cup carrots, peeled and finely chopped
3 tablespoons garlic, minced
8 ounces lean ground beef
8 ounces Italian sausage, casings removed
1-28 ounce can crushed tomatoes, with juice
1/4 cup tomatoe paste
1/3 cup fresh basil, chopped
1 tablespoon brown sugar
1 tablespoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper

Lasagna:

15 lasagna noodles
2-15 ounce containers part skim ricotta cheese
1-1/2 cup freshly grated parmasean
1 cup Montery jack cheese, grated
4-1/2 cups mozzarella cheese, grated
2 large eggs
1 bag baby spinach, washed and chopped

--------------------------------------------------

DIRECTIONS:

1. To make the sauce, heat oil in a 4-quart sauce pan. Add onions, carrots, and garlic and cook at medium heat till tender; 10-12 minutes.

2. Add beef and sausage. Continue cooking for an additional 5 minutes. Break meat up as you go.

3. Add the rest of the ingredients. Cover and simmer for about 15 minutes.

4. Discard bay leaf.

5. In a small bowl, combine ricotta with eggs and spinach. Mix well.

6. While sauce is cooking, prepare the lasagna noodles according to package instructions.

7. Spread 1/2 the sauce on the bottom of a 13 x 9 glass baking dish.

8. Top with 1/3 of the noodles.

9. Next, top with 1/2 the ricotta mixture and 1/2 of the parmasean, jack, and 2 cups of mozzarella.

10. Lay 5 more noodles on top.

11. Top with remaining ricotta mixture, the remaining parmasean and jack cheeses and 2 more cups of mozzarella. Top with 1/2 cup of sauce.

12. Top with last 5 noodles. Pour on remaining sauce and sprinkle with remaining mozzarella.

13. Cover with aluminum foil and bake at 350 degrees for forty minutes.

14. Uncover and bake an additional forty minutes until hot and bubbling.

15. Let stand 10 minutes before serving.

Write A Review!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria

My-Oh-My Miraculous Meatloaf

This is not the dried out tasteless meatloaf of yesteryear.
Once you try it, this will become one of your staple recipes.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Ready In: 1 hour 45 minutes
Servings: 8

--------------------------------------------------

INGREDIENTS

2 pounds of lean ground beef
2 eggs
4 slices dour dough bread (torn into small pieces)
1/2 cup water
1 package of washed baby spinach, finely chopped
1/4 cup ketchup
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried basil
2 tablespoon butter

--------------------------------------------------

DIRECTIONS:

1. Chop 1/2 onion. Slice the remaining 1-1/2 onions.

2. In a large bowl, mix all of the other ingredient except for the butter. Shape in a 9 x 5 loaf pan.

3. Bake at 350 degrees for 1-1/2 hours.

4. About 15 minutes before meatloaf is done, melt butter in a large skillet and sautee onions over a medium heat until golden.

5. Store left overs in refrigerator for up to two day for sandwiches.

Write A Review!

Don't forget to READ THE LETTERS that lead to this advice! Enjoy! Whitney & Liria