Archive for Author Chef Matt

Persian Rice

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Persian Rice
Submitted By: 
Recipe Type: International
 
Ingredients
  • 1 c. cooked rice
  • 5 carrots, grated
  • 1 c. raisins
  • Oil for frying
  • Cinnamon to taste
Instructions
  1. Soak raisins in water until they rehydrate.
  2. Fry carrots and drained raisins in oil for 7 minutes.
  3. Add the rice and fry for 1 minute.
  4. Add cinnamon to taste.
Notes
Also try replacing the raisins with 1 C. onion, minced

 

Posted in International, Side Dish, Vegetarian

Blender Hollandaise Sauce

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Blender Hollandaise Sauce
Submitted By: 
Recipe Type: Sauce
 
Ingredients
  • 2 lg. egg yolks
  • 2 tsp. lemon juice
  • ⅓ c. butter, melted and HOT
  • 1½ tsp. hot water
Instructions
  1. Place egg yolks and lemon juice into a blender and blend until mixed well.
  2. While blender is still running, SLOWLY pour the butter in.
  3. Add the water to thin out if needed.
  4. Serve this immediately. Do not store.
  5. This goes GREAT over cooked vegetables.

 

Posted in Sauces

Deviled Eggs

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Deviled Eggs
Submitted By: 
Recipe Type: Appetizer
 
Ingredients
  • 12 large eggs
  • 2 tbsp. apple cider vinegar
  • ¼ C. mayonnaise
  • ¼ C. sour cream
  • 2 tsp. Dijon mustard
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 3 tbsp. parsley, chopped fine
Instructions
  1. In a large bowl or Dutch oven, bring the eggs, 1 tbsp. vinegar and enough cold water to cover the eggs to a boil.
  2. Allow the eggs to boil for 10 minutes and remove from the heat.
  3. Run cold water over the eggs until they have cooled.
  4. Peel each of the eggs and slice in half lengthwise.
  5. Carefully transfer the yolk from each egg half into a bowl or food processor.
  6. Add the remaining ingredients to the egg yolks and mix well.
  7. Fill each egg half with a heaping teaspoon of the filling.
  8. Chill the deviled eggs before serving.
  9. Garnish with parsley sprigs if desired.

 

Posted in Appetizer, Eggs, Side Dish, Snacks

Fish Skillet

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Fish Skillet
Submitted By: 
Recipe Type: Seafood
Cook Time: 
Total Time: 
 
Ingredients
  • ½ red onion, chopped
  • 2 tbsp. sun dried tomato vinaigrette dressing
  • 14 oz. can stewed tomatoes
  • 1 green pepper, chopped
  • Black olives
  • Garlic to taste
  • 1 lb. tilapia
Instructions
  1. Cook onion in dressing until tender.
  2. Add remaining ingredients and top with fish.
  3. Simmer for 10-12 minutes until fish flakes.

 

Posted in Seafood

Strawberry Surprise

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Strawberry Surprise
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 10 oz. frozen strawberries, partially thawed
  • 1 qt. strawberry yogurt
  • ½ C. milk
  • ¼ C. sugar
Instructions
  1. Blend strawberries in milk until smooth.
  2. Add sugar and yogurt and blend on low until thick and smooth.
  3. Serve immediately.

 

Posted in Dessert

Strawberry Salad

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Strawberry Salad
Submitted By: 
Recipe Type: Dessert
 
Ingredients
  • 2 pkg. strawberry jello
  • 1 C. hot water
  • 1 large can crushed pineapple, drained
  • 3 bananas, sliced
Instructions
  1. Combine all ingredients mixing the jello and water first.
  2. Chill before serving.

 

Posted in Dessert, Salads

Heavenly Hash Dessert

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Heavenly Hash Dessert
Submitted By: 
Recipe Type: dessert
 
Ingredients
  • 8 oz. can pineapple tidbits, drained
  • 2 C. cool whip
  • 1 C. coconut
  • 1 C. small marshmallows
  • ¼ C. maraschino cherries, chopped
  • 3 tbsp. milk
Instructions
  1. Combine all ingredients and chill for 1 hour before serving.

 

Posted in Dessert

Pistachio Baked Salmon

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Pistachio Baked Salmon
Submitted By: 
Recipe Type: Fish
 
Ingredients
  • ½ C. pistachios, chopped
  • ¼ C. brown sugar
  • 1½ tbsp. lemon juice
  • ½ tsp. dill weed
  • ½ tsp. pepper
  • 1 long salmon fillet
Instructions
  1. In a small bowl, combine nuts, sugar, lemon, dill weed and pepper and set aside.
  2. Place the salmon in a greased, foil lined pan.
  3. Press mixture into salmon to create a crust.
  4. Bake at 425 until flaky.
  5. Serve with ¼ C. basil pesto (optional)

 

Posted in Main Course, Seafood

Cheesy Tuna and Rice Muffins

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Cheesy Tuna and Rice Muffins
Submitted By: 
Recipe Type: Muffin
Cook Time: 
Total Time: 
 
Ingredients
  • 2 C. cooked rice
  • 1 C. cheese, shredded
  • 1 can tuna, drained
  • ¾ C. black olives, chopped
  • 1 tbsp. instant onion flakes
  • 1 tbsp. parsley flakes
  • 1 tsp. salt
  • 2 eggs, beaten
  • 2 tbsp. milk
Instructions
  1. Combine all ingredients.
  2. Spray or grease 6 muffin tins and spoon mixture into cups.
  3. Bake at 375 for 15 minutes or until light brown.
  4. Spoon a butter sauce made from ¼ C. melted butter, 1 tbsp. lemon juice and ½ tsp. parsley flakes over the top.

 

Posted in Seafood

Tuna Crisp

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Tuna Crisp
Submitted By: 
Recipe Type: Casserole
 
Ingredients
  • 1 can tuna, drained
  • 1 C. wide egg noodles
  • 2 tbsp. pimentos
  • 1 can cream of mushroom soup
  • 4 oz. potato chips
Instructions
  1. Cook noodles according to package instructions.
  2. Stir in tuna, pimentos and soup.
  3. Pour half of the potato chips into the bottom of a glass casserole dish.
  4. Pour tuna mixture over the chips.
  5. Top with remaining potato chips.
  6. Bake at 350 until potato chips begin to crisp and casserole is heated throughout.

 

Posted in Casserole, Seafood

Tuna Tortilla Casserole

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Tuna Tortilla Casserole
Submitted By: 
Recipe Type: Casserole
Cook Time: 
Total Time: 
 
Ingredients
  • 1 doz. corn tortillas
  • 1 can tuna, drained
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • ½ can green chili salsa
  • 1 med. onion, minced
  • 1 C. cheese, grated
Instructions
  1. Break tortillas into fourths.
  2. Combine tortillas with remaining ingredients except the cheese.
  3. Place mixture in a 9X5 loaf pan and top with cheese.
  4. Bake at 350 for 45 minutes.

 

Posted in Casserole, Main Course, Seafood

Jeff’ s BBQ Sauce

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Jeff' s BBQ Sauce
Submitted By: 
Recipe Type: Sauce
 
Ingredients
  • 1 C. catsup
  • 1 small onion, minced
  • ½ clove garlic, minced
  • 2 tsp. jalapeños, minced
  • ½ tsp. dry mustard
  • ¼ tsp pepper
  • 1 tsp. Worcestershire sauce
  • ⅓ C. lime juice
  • ½ tsp. salt
  • 1 tsp. sugar
  • ½ C. water
Instructions
  1. Combine all ingredients.
  2. Best if chilled overnight before use.

 

Posted in Sauces

Pork and Green Chili Tortillas

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Pork and Green Chili Tortillas
Submitted By: 
Recipe Type: Main
Cook Time: 
Total Time: 
 
Ingredients
  • ⅓ C. flour
  • 1 tsp. salt
  • ½ tsp. pepper
  • 2 lbs pork, cubed
  • ¼ C. vegetable oil
  • 6 cans chopped green chilies
  • ½ C. salsa
  • 12 flour tortillas
  • Cheddar cheese, shredded
Instructions
  1. In a large bag, combine the flour, salt and pepper.
  2. Add the cubed pork and shake the bag to coat all of the pieces.
  3. In a large skillet, cook all of the pork in oil until no longer pink.
  4. Add the chilies and salsa to the skillet and bring to a boil.
  5. Reduce heat and allow to simmer for 30 minutes or until meat is tender.
  6. Spoon meat and chilies mixture onto tortillas and top with cheese.
  7. Roll up tortillas and serve.

 

Posted in International, Main Course, Meats, Mexican

Roll in one Meat Loaf

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Roll in one Meat Loaf
Submitted By: 
Recipe Type: Main
Cook Time: 
Total Time: 
Serves: 6-8
 
Ingredients
  • 1 can tomato soup
  • 1½ lbs. hamburger
  • ½ C. dry bread crumbs
  • ¼ C. onion, minced
  • 2 tbsp. parsley
  • 1 egg
  • 1 tsp. salt
  • Pepper to taste
  • 1 can fresh string beans
Instructions
  1. Combine ½ of the sop with all ingredients except the beans.
  2. Mix well.
  3. On waxed paper, pat mixture into a 12/9 inch piece.
  4. Spread beans within all edges of the meat.
  5. Roll up like a jelly roll and seal the edges.
  6. Bake at 350 for 40 minutes.
  7. Spoon off fat.
  8. Pour remaining soup over loaf and bake for an addition 10 minutes.

 

Posted in Comfort Food, Main Course, Meats

Sticky Buns

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Sticky Buns
Submitted By: 
Recipe Type: Dessert
Cook Time: 
Total Time: 
Serves: 6
 
Ingredients
  • 30-40 Frozen rolls
  • ½ pkg. butterscotch pudding mix
  • ½ C. brown sugar
  • ½ C. melted butter
  • 1 tbsp. cinnamon
  • ½ C. sugar
Instructions
  1. Arrange rolls in a greased Bundt pan.
  2. Mix together pudding mix and brown sugar and pour over the rolls.
  3. Combine remaining ingredients and pour over the rolls.
  4. Cover and allow to sit overnight in the refrigerator.
  5. Bake uncovered at 350 for 30-40 minutes.
  6. Invert onto a plate as soon as it comes out of the oven.

 

Posted in Dessert
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