Munchin' at the Mosaic, Recipes from the Ancients Options

[Cleo_Serapis]

Let's get communal and share our favorite recipes..

Mmmm -I'm feeling quite hungry already!  :p    :kungfu:  :love:    

Here goes the start... please add on...
~Cleo

For the 1/2 Hungarian blood in me:

Hungarian Goulash Soup

Ingredients

3 tablespoons butter
1 pound top round beef, cut into 1/2-inch cubes
1-1/2 cups chopped onions
1 tablespoon minced garlic
2 tablespoons flour
2 tablespoons paprika
3 tablespoons tomato paste
4 cans (14-1/2 oz. each) chicken broth, plus enough water to equal 8 cans
1 can (14 oz.) whole tomatoes drained and chopped, juice reserved
4 potatoes, peeled and grated
4 large carrots, diced
1 bay leaf
1/2 teaspoon marjoram
1/2 teaspoon caraway seeds, crushed
1/2 teaspoon freshly ground pepper
1/2 cup sour cream

Directions:

1. Melt butter in a large Dutch oven over medium-high heat. Add beef and brown on all sides, 5 minutes. Transfer to plate with slotted spoon; set aside.
2. Add onions and garlic and cook, 5 minutes. Add beef, flour, and paprika; cook, stirring constantly, 3 minutes. Stir in tomato paste until smooth. Add chicken broth and water, tomatoes, and reserved juice, potatoes, carrots, bay leaf, marjoram, caraway seeds, and pepper. Bring to boil; reduce heat and simmer, stirring occasionally, until beef is just tender and vegetables are cooked through, 45 minutes. Remove bay leaf. Top each serving with sour cream. Makes 14 cups.

CHEERS!

[Cleo_Serapis]

POTLUCK FAVORITES - a complete meal for gatherings

Boastful Beginnings:
Sweet-and-Sour Chicken Wings

Prep Time: 20 minutes
Source: Midwest Living

Ingredients

2-1/2  pounds chicken wings (12 to 15 wings)
1/2  cup all-purpose flour
1/4  teaspoon garlic salt
1/4  teaspoon lemon pepper seasoning
3  tablespoons cooking oil
3/4  cup sugar
1/2  cup vinegar
1/4  cup unsweetened pineapple juice
1/4  cup catsup
1  teaspoon soy sauce
 
Directions:

1. Cut off and discard wing tips from chicken wings. Cut each wing at joint to make 2 sections.

2. In a shallow dish, combine flour, garlic salt, and lemon pepper seasoning; coat chicken pieces with flour mixture.

3. Heat oil in a 12-inch skillet; add coated chicken pieces and cook until browned, turning occasionally.

4. Remove chicken from skillet and arrange pieces in a shallow baking dish.

5. In a medium saucepan, combine sugar, vinegar, pineapple juice, catsup, and soy sauce; heat to boiling, stirring to dissolve sugar. Pour over chicken.

6. Bake, uncovered, in a 350 degree F oven about 30 minutes or until chicken is no longer pink, turning pieces over after 15 minutes.

Makes 24 to 30 pieces.

Easy Vegetable Dip

Prep Time: 15 minutes
Source: Better Homes and Gardens

Ingredients

1  cup mayonnaise or salad dressing
1  8-ounce carton dairy sour cream
6   green onions, cut into 3-inch pieces
6  sprigs fresh parsley, stems removed
1/4  teaspoon garlic powder
Assorted vegetable dippers (such as sweet red pepper, broccoli florets, cauliflowerets, or carrot sticks) and/or crackers
 
Directions:

1. In a food processor bowl or blender container combine mayonnaise, sour cream, green onions, parsley, and garlic powder. Cover and process or blend until smooth. Cover and chill for 2 to 48 hours. Serve with vegetable dippers. Makes 2-1/4 cups (eighteen 2-tablespoon servings).
To Tote: Transport dip and vegetable dippers in an insulated cooler with ice packs. Pack crackers in an airtight bag or container.

Salads:
Oriental Chicken Slaw

Prep Time: 20 minutes
Source: Better Homes and Gardens

Ingredients

1/2  cup salad oil
1/2  cup rice vinegar
1/4  cup sugar
1/4  teaspoon crushed red pepper
2  3-ounce packages chicken-flavored ramen noodles
4  cups finely chopped cooked chicken
4  cups packaged shredded cabbage with carrot (coleslaw mix)
3/4  cup sliced almonds, toasted
1/2  cup sliced green onions
 
Directions:

1. For dressing, in a small bowl whisk together oil, vinegar, sugar, red pepper, and contents of seasoning packets from ramen noodles. Set dressing aside.

2. In a large saucepan cook ramen noodles in boiling water for 2 to 3 minutes or until just tender; drain. Transfer noodles to a large bowl. Pour 1/4 cup of the dressing over the cooked noodles; toss to coat. Add chicken, cabbage, almonds, and green onions to noodle mixture; mix well. Pour the remaining dressing over the salad; toss to combine. Cover and chill for 2 to 24 hours.

Makes 8 servings.

To Tote: Transport in an insulated cooler with ice packs.

Chinese-Style Pasta Salad

Prep Time: 25 minutes
Source: Better Homes and Gardens

Ingredients

1  16-ounce packages dried fettuccine or linguine
4  cups chopped cooked chicken*
1-1/2  cups thinly bias-sliced celery
1/2  cup sliced green onions
1/4  cup snipped fresh cilantro or parsley
1  8-ounce bottle Asian vinaigrette salad dressing
2  teaspoons sesame seeds, toasted
 
Directions:

1. Cook fettuccine according to package directions; drain. Rinse with cold water; drain again. Transfer fettuccine to a very large bowl. Stir in chicken, celery, green onions, and cilantro. Pour dressing over all; toss to coat well. Cover and chill for 4 to 24 hours. Just before serving, sprinkle with sesame seeds. Makes 8 servings.
To Tote: Transport salad and sesame seeds in an insulated cooler with ice packs.
*Note: About 1-1/2 pounds boneless chicken breasts will yield 4 cups chopped cooked chicken; 12 ounces will yield 2 cups chopped cooked chicken.

Family-Favorite Meat Dishes:
Hearty Beef Chili

Prep Time: 20 minutes
Cooking Time: 8 hours 15 minutes
Source: Better Homes and Gardens

Ingredients

1  29-ounce can tomatoes, cut up
1  10-ounce can chopped tomatoes and green chili peppers
2  cups vegetable juice or tomato juice
1 to 2  tablespoons chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
3  cloves garlic, minced
1-1/2  pounds beef or pork stew meat, cut into 1-inch cubes
2  cups chopped onion
1-1/2  cups chopped celery
1  cup chopped green sweet pepper
2  15-ounce cans black, kidney, and/or garbanzo beans, drained and rinsed
Toppers such as shredded Mexican cheese or cheddar cheese, dairy sour cream, thinly sliced green onion, snipped cilantro, thinly sliced jalapeno peppers, and/or sliced pitted ripe olives (optional)
 
Directions:

1. In a 6-quart crockery cooker combine both cans of undrained tomatoes, vegetable or tomato juice, chili powder, cumin, oregano, and garlic. Stir in the meat, onion, celery, and sweet pepper.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in the beans. If using low-heat setting, turn to high-heat setting, and cook for 15 minutes more. Spoon into bowls. If desired, serve with toppers.

Makes 10 servings.

Creole Lasagna

Prep Time: 35 min.
Source: Hometown Cooking

Ingredients

8 ounces dried lasagna noodles (8)
1/2  pound smoked sausage (such as andouille), halved lengthwise and sliced
1/2  pound lean ground beef
1/2  cup chopped celery
1/4  cup chopped green sweet pepper
1/4  cup chopped onion
2   cloves garlic, minced
1-1/2  cups water
1  6-ounce can tomato paste
2  teaspoons sugar
1/2  teaspoon salt
1/4 to 1/2  teaspoon ground red pepper*
8 ounces sliced mozzarella cheese
1/3  cup finely shredded Parmesan cheese
 
Directions:

1. Lightly grease a 3-quart rectangular baking dish; set aside. Cook lasagna noodles according to package directions; drain.

2. Meanwhile, in a large saucepan or Dutch oven, cook smoked sausage over medium-high heat until lightly browned, stirring frequently. Remove sausage from pan. In same saucepan, cook ground beef, celery, green pepper, onion, and garlic until meat is browned and vegetables are tender. Drain off fat. Stir in sausage, water, tomato paste, sugar, salt, and ground red pepper. Bring to boiling; reduce heat. Cover; simmer for 15 minutes.

3. In the prepared baking dish, arrange half of the lasagna noodles. Top with half of the meat sauce and half of the cheeses. Repeat layers with remaining noodles and remaining sauce.

4. Bake, covered, in a 350 degree F oven for 20 minutes. Uncover. Top with remaining cheeses; bake for 10 minutes more. Let stand for 10 minutes before serving.

Makes 8 servings.

*Note: If using a spicy sausage such as andouille, use the 1/4 teaspoon ground red pepper.

Select Seafood Entrees:
Manhattan Fish Chowder

Source: Better Homes and Gardens

Ingredients

3/4  pound fresh or frozen fish fillets
1  24-ounce can vegetable juice
1  11-ounce can whole kernel corn with sweet peppers
1/2  cup sliced green onion
1/4  cup chicken broth
1-1/2  teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1  teaspoon Worcestershire sauce
Several  dashes bottled hot pepper sauce
   
Directions:

1. Thaw fish, if frozen. Cut fish into 3/4-inch pieces. In a large saucepan combine vegetable juice, corn, green onion, chicken broth, thyme, Worcestershire sauce, and hot pepper sauce. Bring to boiling. Reduce heat and simmer, covered, for 8 minutes.

2. Add fish to saucepan. Return to boiling. Reduce heat and simmer, covered, for 3 to 5 minutes more or until fish flakes easily with a fork, stirring once.

Makes 4 main-dish servings.

Island-Style Seafood Slaw

Source: Better Homes and Gardens

Ingredients

1  12-ounce package frozen peeled, cooked shrimp
6  cups packaged shredded cabbage with carrot (coleslaw mix)
2  medium red and/or yellow sweet peppers, cut into thin, bite-size strips
1/3  cup thinly sliced green onions
1/4  cup snipped fresh cilantro
3/4  cup light mayonnaise dressing or salad dressing
1  teaspoon finely shredded lime peel
3  tablespoons lime juice
1/4  teaspoon salt
1/8  teaspoon ground red pepper
1/4  cup honey roasted peanuts (optional)
 
Directions:

1. Thaw and rinse shrimp. In a very large bowl toss together shrimp, cabbage mix, sweet peppers, green onions, and cilantro.

2. For dressing, in a small bowl stir together mayonnaise dressing or salad dressing, lime peel, lime juice, salt, and ground red pepper. Pour dressing over salad, tossing to coat. Serve at once. Sprinkle with peanuts if desired.

Makes 4 servings.

Make-Ahead Directions: Prepare salad as directed, except cover and chill for up to 2 hours. Just before serving, stir the salad and sprinkle with peanuts.

Essential Sides:
New Potatoes and Peas

Source: Better Homes and Gardens

Ingredients

1  pound whole tiny new potatoes
2  cups shelled fresh peas or one 10-ounce package frozen peas
2  tablespoons margarine or butter
1/2  cup snipped fresh parsley
Salt and pepper
   
Directions:

1. Halve any large potatoes. Cook potatoes and fresh peas, if using, in a large saucepan, covered, in boiling water for 10 minutes. Add frozen peas, if using. Return mixture to boiling. Cover saucepan and cook vegetables 2 minutes more or until potatoes are tender. Drain. Return potatoes and peas to the saucepan.

2. Add margarine or butter or parsley, and season to taste with salt and pepper. Stir gently (if potatoes are stirred too vigorously, their delicate skins may rub off) until butter melts.

Makes 6 servings.

Greek Vegetable Gratin

Prep Time: 45 minutes
Source: Ladies' Home Journal

Ingredients

1  tablespoon olive oil
2  medium onions, thinly sliced
1  large red bell pepper, thinly sliced
1/2  teaspoon salt, divided
1/2  teaspoon freshly ground black pepper, divided
1  tablespoon minced garlic
1  can (14-1/2 oz.) diced tomatoes in juice (do not drain)
2  pounds baking potatoes (4 medium)
1  pound carrots
2  large zucchini (1 lb.)
4  tablespoons freshly grated Parmesan cheese, divided
1/2  cup crumbled feta cheese, divided
3/4  cup vegetable broth
2  tablespoons chopped fresh dill
Tossed green salad, optional
 
Directions:

Heat oven to 375 degree F. Lightly grease a shallow 3-1/2- to 4-quart baking dish. For sauce, heat oil in a 12-inch skillet over medium-low heat. Add onions, bell pepper, 1/4 teaspoon of the salt and 1/4 teaspoon of the black pepper; cook 10 to 15 minutes or until vegetables soften and begin to brown. Add garlic; cook 1 minute, stirring. Add tomatoes and juice and bring to a boil; reduce heat and simmer 5 minutes more. Set aside.

Cut potatoes crosswise into 1/4-inch-thick slices.
Thinly slice carrots on the diagonal.
Cut zucchini lengthwise into 1/4-inch-thick slices.

Arrange one third of the potato and carrot slices in the bottom of prepared dish. Sprinkle with 1 tablespoon of the Parmesan cheese.

Arrange half of the zucchini slices over potatoes. Sprinkle with 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper.

Spread one third of the sauce (1 cup) over zucchini. Sprinkle with 1/4 cup of the feta cheese. Repeat.

Arrange remaining potatoes and carrots on top, spread with remaining sauce. Pour broth over vegetables, then sprinkle with remaining 2 tablespoons Parmesan.

Cover dish with greased foil. Bake 40 minutes. Uncover and bake 50 to 60 minutes more or until potatoes are tender and a small knife inserted in center of dish comes out easily. Let gratin stand 15 minutes before serving.

Serve with tossed green salad, if desired.
Makes 6 servings.

Most-Requested Desserts:
Oatmeal Cake

Prep Time: 45 minutes
Bake: 40 minutes
Source: Better Homes and Gardens

Ingredients

1-1/4  cups boiling water
1  cup rolled oats
2  cups all-purpose flour
2  teaspoons baking powder
3/4  teaspoon ground cinnamon
1/2  teaspoon baking soda
1/2  teaspoon salt
1/4  teaspoon ground nutmeg
1/2  cup butter, softened
3/4  cup granulated sugar
1/2  cup packed brown sugar
1  teaspoon vanilla
2   eggs
1/4  cup butter
2  tablespoons half-and-half, light cream, or milk
1/2  cup packed brown sugar
3/4  cup chopped pecans or walnuts
1/3  cup flaked coconut
   
Directions:

1. Grease and lightly flour a 9-inch springform pan; set aside. Pour boiling water over oats. Stir until combined; let stand 20 minutes. Combine flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Set aside.

2. In a large mixing bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds or until softened. Add granulated sugar, the first 1/2 cup brown sugar, and vanilla; beat until combined. Add eggs, one at a time, beating well after each. Add flour mixture and oatmeal mixture alternately to beaten mixture, beating on low to medium speed after each addition just until combined. Pour batter into prepared pan.

3. Bake in a 350 degree F oven for 40 to 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on a wire rack for 20 minutes. Remove side of pan; cool on wire rack for at least 1 hour more. Transfer cake to a baking sheet.

4. Meanwhile, in a medium saucepan combine the 1/4 cup butter and the half-and-half. Cook and stir until butter melts. Add the remaining 1/2 cup brown sugar; stir until sugar dissolves. Remove from heat. Stir in pecans or walnuts and coconut. Spread over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.

Makes 12 servings.

Dark Fudgy Brownies

Prep Time: 20 minutes
Source: Ladies' Home Journal

Ingredients

1/2  teaspoon instant coffee powder
1-1/4  teaspoons hot water
1-2/3  cups confectioners' sugar
2/3  cup all-purpose flour
1/4  cup unsweetened cocoa
3/4  teaspoon baking powder
Pinch salt
1-1/2  ounces unsweetened chocolate squares, chopped
2  tablespoons plus 2 teaspoons vegetable oil
1  teaspoon unsalted butter or margarine
2  tablespoons light corn syrup
2  teaspoons vanilla extract
2  large egg whites
Vegetable cooking spray
 
Directions:

1. Heat oven to 350 degree F. Line 8-inch square baking pan with foil. Coat with vegetable cooking spray.

2. Combine water and coffee in small cup, stirring to dissolve coffee. Sift sugar, flour, cocoa, baking powder, and salt in medium bowl. Combine chocolate, oil, and butter in medium saucepan; cook, stirring, over very low heat just until melted and smooth. Remove from heat and stir in corn syrup, vanilla, and dissolved coffee. Stir in egg whites. Add dry ingredients and mix just until blended. Spread evenly in prepared pan.

3. Bake 21 to 25 minutes or until top is almost firm. Cool on wire rack 15 minutes. Lift brownies and foil from pan and cool completely on wire rack. Peel off foil. Cut into 12 bars.

Makes 1 dozen.

Blueberry Crisp

Prep Time: 15 minutes
Source: Ladies' Home Journal

Ingredients

5  cups blueberries, washed and sorted
1/4  cup plus 3 tablespoons all-purpose flour, divided
1/4  cup granulated sugar
1  cup oats, uncooked
1/3  cup firmly packed brown sugar
1/2  teaspoon cinnamon
1/4  cup butter
1/2  cup chopped walnuts
Creme fraiche or sweetened whipped cream, optional
 
Directions:

Heat oven to 375 degree F. Place blueberries in a 9-1/2-inch pie dish or a 9-inch square baking pan and stir in 3 tablespoons flour and granulated sugar.

In a medium bowl, combine the oats, remaining flour, brown sugar, and cinnamon.

Cut in the butter until the mixture resembles coarse crumbs.

Stir in the nuts.

Sprinkle topping evenly over the blueberries and bake 40 to 45 minutes, covering top with foil halfway through.

Serve warm with creme fraiche or whipped cream, if desired.

Makes 8 servings.