February 2010 – The Recipe Review (2024)

Beef Taco Skillet
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1 lb ground beef
1 can (10-3/4 oz) Campbell’s Condensed Tomato Soup
1/2 cup Pace Chunky Salsa
1/2 cup water
6 flour tortillas (6″) cut into 1″ pieces
1/2 cup shredded Cheddar cheese

Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 min. Stir. Top with cheese.

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Hominy Casserole
mrsrader86

1 lb ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5 oz) can white hominy, drained
1 (15.5 oz) can golden hominy, drained
1 (14.5 oz) can diced tomatoes
1 (4 oz) can chopped green chiles
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sharp cheddar cheese, grated

Heat oven to 350 degrees. Butter 13×9 inch baking dish or casserole. Cook beef in large skillet over medium-high heat until browned; drained. Add onion and bell pepper; cook 3 minutes or until softened. Stir in all remaining ingredients except cheese. Spoon into baking dish. Bake 40 minutes. Remove from oven; sprinkle with cheese. Bake 10 minutes or until cheese is melted.

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Chicken Enchilada Soup
Tasty Kitchen

1 can (15 oz.) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes
1 package (10 oz.) frozen corn
1/2 cups onion, chopped
1/2 cups red pepper, diced
1 can (10 oz) enchilada sauce
1 can (10-3/4 oz) can condensed cream of chicken soup
1-1/2 cups milk
2 whole chicken breasts
1 cup pepper jack cheese, shredded

In a 3-1/2 to 5-quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of the mixture. In a large bowl, whisk together the enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours. Remove chicken and cut or shred into bite-sized pieces. Add chicken back into the soup. Top with pepper jack cheese and serve. The soup can also be topped with avocado, sour cream, or crushed tortilla chips. Note: If the soup is too thick for you, just add a little more milk after its all cooked.

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Whitefish and vegetable Gratin
~*~Sandy~*~

1 large yellow onion, sliced and separated into rings
1 1/2 pounds whitefish fillets, such as snapper, cod, sole, or tilapia
1/4 tsp dried basil
salt and freshly ground pepper to taste
3 ounces mushrooms, sliced (sub small can of mushrooms)
1 tomato, sliced
1/3 cup dry white wine (or sub sherry)
3/4 dried bread crumbs
1/4 cup (1/2 stick) butter, melted
1/4 cup freshly grated Parmesan cheese

Preheat oven to 400 degrees. Arrange onion slices in a lightly sprayed or oil 9×13 inch glass baking dish. Place fillets on top and sprinkle with basil, salt and pepper. Arrange mushrooms oon top of fish, then tomato slices. Pour wine over all. In a small bowl, toss bread crumbs with melted butter. Spread on top of fillets and sprinkle with Parmesan. Bake, uncovered, until fish flakes when tested with a fork, 10 to 15 minutes.

Sandy’s Variation: Heat 1 T oil in an iron skillet. Saute onion slices until soft and lightly browned. Top with fish pieces, mushrooms, tomatoes, wine, and buttered bread crumbs. Transfer skillet to 400 degree oven to bake for 10 to 15 minutes. Note~mushrooms cook down a lot so may want to add more.

Heather’s Variation: Heat 1 T oil in skillet. Saute onion slices until soft and lightly browned. Transfer to baking dish sprayed with non-stick spray. Top with fish, basil, salt and pepper, tomatoes, herb crust. Poor wine on top. Back for 15-20 minutes.

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Saucy Honey Mustard Chicken
from Rachel–burns_toast at babycenter.com

1 Tbsp oil (*I used olive oil)
4 small boneless skinless chicken breast (*I only used three)
1/4 cup Italian dressing
1/4 cup cream cheese
2 Tbsp Dijon mustard
1 Tbsp honey

In a large skillet heat oil over medium heat. Add chicken; cover and cook on both sides 5-6 minutes each, or until juices run clear. Combine dressing, mustard, honey and cream cheese; pour over chicken. Cook and stir 2 minutes, or until smooth and bubbly.

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Shrimp ‘n Pasta
Tasty Kitchen

4 ounces, weight dried pasta of your choice
Jumbo shrimp
1 Tablespoon olive oil
1 Tablespoon butter
1 clove garlic, finely chopped
1 whole tomato, chopped
1 cup white wine, beer, or vegetable stock
1 sprig parsley, finely minced
Just a bit of freshly squeezed lemon juice
salt and pepper

Cook the pasta in salted water per the instructions on the box. Drain and set aside. In the meantime, prep all the ingredients and have them at the ready nearby. For the shrimp, use a couple of layers of paper towels and pat very dry. Season with salt and pepper on both sides. Heat a large frying pan or saute pan over high heat. When hot, swirl in the olive oil. Add the shrimp to the pan, not touching. Give each scallop ample room so that they can sear properly. Cook for 2 minutes without touching, then flip and cook for another 1-2 minutes until cooked through. Remove to a plate. Turn the heat to low. Add the butter and the garlic. Saute for just 10 seconds and then add the tomatoes. Turn the heat to high and add the white wine, beer, or vegetable stock. Let it bubble a bit for 30 seconds and use your spatula to scrape up the bits in the pan. Season with salt and pepper (go light on the salt…remember your pasta is lightly salted now), throw in the parsley and then add in your cooked pasta. Stir well to let the sauce coat the pasta. Serve with shrimp.

*I used fettuccine and beer to prepare this.

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Eggs Benedict
The Pioneer Woman

3 whole English muffins
3 slices Canadian bacon
3 whole eggs (plus 3 egg yolks)
2 sticks of butter
1 whole lemon, juiced
cayenne pepper to taste

First, bring a pot of water to a boil. While the water’s boiling, place a few English muffins halves and an equal number of Canadian bacon slices on a cookie sheet. Lightly butter the English muffins and place them under the broiler for just a few minutes, or until the English muffins are very lightly golden. Be careful not to dry out the Canadian bacon.

Now if you do not have an egg poacher you can poach your eggs by doing the following: With a spoon, begin stirring the boiling water in a large, circular motion. When the tornado’s really twisting crack in an egg. Or two. Or three. The reason for the swirling is so the egg will wrap around itself as it cook, keeping it together. Cook for about 2 ½ to 3 minutes.

In a small saucepan, melt 2 sticks of butter until sizzling. But don’t let it burn! Separate three eggs and place the yolks into a blender. Turn the blender on low to allow the yolks to combine, then begin pouring the very hot butter in a then stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. If you are going to add Cayenne pepper this is the point at which you would do that.

Place the English muffins on the plate, face up. Next, place a slice of Canadian bacon on each half. Vegetarian variation: you can omit the Canadian bacon altogether, or you can wilt fresh spinach and place it on the muffins for Eggs Florentine, which is divine in its own right. Place the egg on top of the bacon and then top with a generous helping of Hollandaise sauce.

***I heated my butter in the microwave and it worked perfectly.***

Breakfast Potatoes

4-5 medium size russet potatoes
1/2 pack of thick sliced bacon
1 medium onion, diced
Italian seasoning, to taste
salt and pepper, to taste

Boil the potatoes until tender but not completely cooked. In a skillet at the same time, cook 1/2 pack of bacon until crispy. Remove bacon and crumble when cool. In the bacon grease, cook onions until tender. Cut potatoes into bite size pieces. Add everything back to the pan and saute until potatoes are slightly browned. Season with Italian seasoning, salt and pepper.

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Best Ever Sloppy Joes
All Recipes

2 pounds ground beef chuck
1 large diced onion
1 large diced green pepper
1 celery stalk, diced
1-1/2 (10.75 ounce) cans tomato soup
1 teaspoon cumin
1/4 teaspoon Worcestershire sauce
salt and pepper to taste (optional)
6 hamburger buns
1 cup shredded Cheddar cheese

Place a large skillet over medium heat. Crumble the ground beef into the skillet and cook until brown. Add the onion, pepper, and celery and cook until soft. Stir in the tomato soup, ground cumin, Worcestershire sauce, salt, and pepper; simmer until hot. Ladle meat onto hamburger buns; top with Cheddar cheese.

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Buffalo Chicken Wings
Ina Garten Barefoot Contessa Family Style

FOR THE WINGS
16 chicken wings (about 3 pounds)
1/4 pound (1 stick) unsalted butter
1 teaspoon cayenne pepper
4 teaspoons Frank’s Hot Sauce or1 teaspoon Tabasco sauce
1 teaspoon kosher salt

FOR THE DIP
1-1/2 cups crumbled gorgonzola or other blue cheese
1 cup good mayonnaise
3/4 cup sour cream
2 tablespoons milk
3/4 teaspoon Worchestershire sauce
1-1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper

Celery sticks, for serving

Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with butter, and broil for 4 more minutes, or until cooked.

For the dip, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth.

Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks.

Double Tomato Bruschette
All Recipes

6 roma tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 Tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese. Broil for 5 minutes or until the cheese is melted.

*I halved the recipe and I only recommend using fresh basil (the only way bruschetta should ever be prepared).

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Spinach Gratin
Ina Garten Barefoot Contessa Parties

1 tablespoons unsalted butter (1/2 stick)
4 cups chopped yellow onions
1/4 cup all-purpose flour
1/4 teaspoon grated nutmeg
1 cup heavy cream
2 cups milk
5 10-oz packages frozen chopped spinach, defrosted
1 cup freshly grated Parmesan cheese
1 Tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup grated Gruyere cheese

Preheat oven to 425 degrees. Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season to taste with the salt and pepper. Transfer the spinach to a baking dish and sprinkle with the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes, or until hot and bubbly. Serve immediately.

Crash Hot Potatoes
The Pioneer Woman

5 red potatoes
1/2 stickof butter, melted
salt
pepper
garlic powder
Parmesan cheese

Put the potatoes in a pot and cover with water. Boil potatoes until they are tender when poked with a fork. Line a cookie sheet with tin foil and spray with non-stick spray. Put the potatoes on the cookie sheet and using a vegetable masher, mash potatoes. Drizzle the butter over the potatoes and season with salt, pepper, garlic powder and sprinkle as little or as much Parmesan as you would like. Bake on 425 for about 10-15 minutes.

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