What’s Cookin

January 29, 2010 // 0 Comments

Jeanne Briggs Rolling in Dough by JEANNE BRIGGS Now you can make mealtime, family time, anytime more special. Start with refrigerated dough and create the kind of homemade treats that everyone loves. Turn biscuit dough into a gooey, nutty breakfast loaf; make savory pot pies with crescent rolls; transform pizza dough into cheesy twists perfect for snack time—and fresh-baked by you. Your success is virtually guaranteed when you pick up some refrigerated dough. Let’s bake. Crescent Caramel Swirl 1/2 cup butter (do not use margarine) 1/2 cup chopped nuts 3/4 cup firmly packed brown sugar 1 tablespoon water 2 (8-oz.) cans Crescent Dinner Rolls Heat oven to 350F. Melt butter in small saucepan. Coat bottom and sides of a fluted tube pan with 2 tablespoons of melted butter; sprinkle pan with 3 tablespoons of the nuts. Add remaining nuts, brown sugar and water to remaining melted butter. Bring to a boil, stirring occasionally. Boil one minute, stirring constantly. Remove dough from both cans; do not unroll. Cut each long roll into 8 slices. Arrange 8 slices cut-side down, in nut-lined pan; separate layers of each pinwheel slightly. Spoon half of the brown sugar mixture over dough. Place remaining 8 dough slices alternately over bottom layer. Spoon the remaining brown sugar mixture over slices. Bake at 350F for 23 to 33 minutes. Invert onto serving platter. Serve warm. Makes 12 servings. Canadian Bacon and Potato Quiche 1 refrigerated piecrust 1 cup frozen diced hash-brown potatoes, thawed 1 cup cut fresh asparagus spears 1 cup diced Canadian bacon 1-1/2 cups shredded Havarti cheese 4 eggs 1 cup milk 1/2 teaspoon dried marjoram 1/4 teaspoon salt Heat oven to 375F. Prepare piecrust as directed on package for one-crust baked shell. Prick crust generously with a fork. Bake at 375F for about 8 minutes or until light golden brown. Remove partially baked crust from the oven. Layer potatoes, asparagus, bacon and cheese in crust. Beat the eggs, milk, marjoram and salt until well-blended. Pour over mixture in the crust. Bake at 375F for 45 to 50 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes. Cut into wedges. Serves 8. Cheeseburger Fold-Overs 3/4 pound lean ground beef 1/2 cup chopped onion 2 tablespoons […]

What’s Cookin’ by Jeanne Briggs — December 31, 2009

December 31, 2009 // 0 Comments

Let’s All Get Corny… by JEANNE BRIGGS             Next to tomatoes, freshly picked corn steamed on the cob is right up on the top of everyone’s favorite summer vegetable list. Corn seems to make us all behave like kids with butter on our noses and dripping off our chins. Eating corn as a kid, I remember having a contest to see which kid could chomp down and back on a row of kernels the fastest. This was corn as a sport. Now on to some serious “adult” recipes that you just won’t be able to resist. It’s time to get “corny.”   Corn Timbales 2 bacon strips, cut up and fried crispy 1/4 cup heavy cream 1/2 cup chicken stock 2-1/2 cups fresh corn kernels 1/4 teaspoon black pepper Preheat the oven to 350F. Grease eight 1/2-cup ramekins. Combine the ingredients, except the crisp bacon, reserving 1 cup of the kernels. Place mixture in a blender and process until smooth. Stir in the reserved kernels and the bacon and divide between the ramekins. Bake in a hot water bath for 25 minutes, or until set. Allow to rest a few minutes before loosening edges and un-molding. Garnish with chopped, roasted red peppers. Serves 8. Warm Corn and Prosciutto 2 tablespoons unsalted butter 10 ears of corn, kernels cut and scraped from cobs 2 tablespoons milk or half-and-half Salt to taste 1 teaspoon sugar 3 ounces thinly sliced prosciutto, cut into thin strips Heat the butter in a large skillet over medium heat. When butter bubbles, toss in the corn kernels. Add the milk, and cook over very low heat for several minutes, until just barely tender. The timing will depend on the variety and age of the corn used. Season with salt and sugar, then toss in the prosciutto. Serves 6. Pasta with Gorgonzola and White Corn Sauce 6 tablespoons minced red onion 1/4 cup extra virgin olive oil Salt to taste 1-1/2 cups evaporated skim milk 6 ounces Gorgonzola cheese, crumbled Several dashes of Tabasco sauce 1 pound cooked fettuccine (hot) 1-1/2 teaspoons grated fresh lemon rind 12 large basil leaves, cut into thin strips 6 mint leaves, cut into thin strips 4 ears white corn, kernels cut from cob and scraped 8 thick […]

What’s Cookin’ by Jeanne Briggs — November 25, 2009

November 25, 2009 // 0 Comments

Thanksgiving Side Dishes Most of us are creatures of habit when it comes to Thanksgiving dinner. It’s usually the same vegetable sides every year. There is change in the air this year. We can still pay homage to our cherished favorites, but there can be some vegetable magic this year if you take the time to check these recipes. One or two of them just might put some flavor magic into the meal to perk up the same old, same old veggies that have been served for years. Bon appetit! Carrots au Gratin 1 pound carrots, sliced 1/2 inch thick (3 cups) 1/4 cup fine dry bread crumbs 2 tablespoons melted butter 1 can condensed cream of celery soup 1 cup shredded cheddar cheese 2 tablespoons snipped fresh parsley 1 to 2 teaspoons snipped fresh rosemary Preheat oven to 350F. Grease a 1-quart casserole; set aside. In a covered saucepan, cook carrot slices in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain well. Meanwhile, in a small bowl, combine breadcrumbs and butter; set aside. In a medium bowl, combine carrots, condensed soup, cheddar cheese, parsley and rosemary. Spoon mixture into prepared casserole. Sprinkle with breadcrumb mixture. Bake, uncovered, in preheated oven for 20 to 25 minutes or until heated through. Serves 6. Sweet Potato Casserole 1-1/2 pounds sweet potatoes 1/2 cup granulated sugar 1/2 cup milk 1 egg, beaten 3 tablespoons butter or margarine, cubed 1 teaspoon vanilla 1/2 cup packed brown sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/3 cup all-purpose flour 2 tablespoons butter or margarine 1/2 cup pecan pieces Grease a 2-quart baking dish; set aside. Scrub and peel sweet potatoes. Cut off and discard any woody portions and ends. Cut potatoes into cubes. In a covered large saucepan, cook sweet potatoes in a small amount of boiling water for 25 to 35 minutes or until tender. Drain and return potatoes to pan. Preheat oven to 350F. Add granulated sugar, milk, egg, 3 tablespoons butter, vanilla, cinnamon and nutmeg to hot potatoes in the pan. With a wooden spoon, stir to break up potatoes but not completely mash them. Transfer potato mixture to prepared baking dish. For topping, in a small bowl, combine brown […]

What’s Cookin’ — October 29, 2009

October 30, 2009 // 0 Comments

by JEANNE BRIGGS “Bell” Weather There’s no disguising a bell pepper. While summer vegetables such as zucchini and eggplant tend to absorb other flavors, bell peppers assert themselves in dishes. Even when used as a garnish—say, finely diced bell pepper showered over pasta or grilled scallops—the bright taste of the pepper hits your palate first. Eaten raw, they’re crunchy and refreshing. When cooked, they grow soft and luscious, and their flavor sweetens and mellows. Then the gorgeous, racy colors—red, orange, yellow, and even purple—can brighten and enliven plain dishes. Go bells!  Jasmine Rice-Stuffed Peppers 4 large bell peppers (you choose your colors) Cooking spray 1/2 cup chopped onion 2 garlic cloves, minced 1 jalapeño pepper, minced 1/2 cup uncooked jasmine rice 1 cup chicken broth 2 cups tomato sauce, divided 1/2 cup grated Parmesan cheese, divided 1/4 teaspoon freshly ground black pepper 1 large egg, lightly beaten 2/3 pound ground sirloin 1/3 pound ground turkey meat Preheat oven to 400F. Cut bell peppers in half lengthwise; discard seeds and membranes, leaving the stems intact. Place on a foil-lined jellyroll pan, cut-sides up. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, garlic and jalapeño to pan; sauté 5 minutes or until onion is lightly browned. Add rice, and cook 2 minutes, stirring frequently. Add broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Remove from heat and cool completely. Combine rice mixture, 1 cup tomato sauce, 1/4 cup cheese, and remaining ingredients in a large bowl, stirring until blended. Spoon about 1/2 cup meat mixture into each pepper half. Spoon remaining cup tomato sauce evenly over peppers. Cover and bake at 400F for 45 minutes. Uncover and sprinkle with remaining cheese; bake until cheese melts. Serves 4 (two pepper halves each). Sautéed Peppers Rinse and seed 4 peppers; cut in thin slices. Heat 3 tablespoons salad oil in large frying pan; add peppers, 2 tablespoons water and 1/2 teaspoon cumin seed. Cook over medium heat, stirring, until peppers are limp and liquid has evaporated; salt to taste. Serve at room temperature. Zucchini with Bacon and Red Peppers 1/2 cup diced bacon, uncooked 2 cloves garlic, crushed 1-1/2 cups diced onion 1 cup diced celery 1 cup […]

Dish it UP!

June 25, 2009 // 0 Comments

by JEANNE BRIGGS Once a haven for lonely leftovers, casseroles have been updated and modernized, and have staged a comeback in the past few years. Many recipes are now built on fresh foods with good nutrition in mind. These recipes are easy to make and simple to serve. The bonus is they’re time-savers that don’t require last-minute preparation. Need a dish to pass at a potluck? Try one of these and get raves. Bon appetit! Glazed Chicken Bake You won’t believe the combination of ingredients-cranberry sauce, French dressing, and onion soup mix-that makes this dish so delicious. 1-1/2 cups converted rice 2 cups boiling water 3 scallions, chopped 1 (16 oz.) can whole berry cranberry sauce 1 (8 oz.) bottle French dressing 1 envelope dry onion soup mix 6 bone-in chicken breast halves, skinned 1 (10 oz.) package frozen mixed vegetables  Preheat oven to 350F. In bottom of a 9×13-inch baking dish, combine rice, boiling water and scallions. Mix well. In bowl, combine cranberry sauce, dressing and dry soup. Mix to blend well. Using about one third of mixture, place several spoonfuls evenly over rice mixture. Arrange chicken breasts evenly on top. Spoon remaining cranberry mixture over and around chicken breasts, spreading evenly. Cover with foil. Bake 1-1/4 hours. Remove foil, sprinkle vegetables all around chicken, and carefully mix into rice. Bake 15 minutes longer, or until vegetables are hot and cooked through. Serves 6. Chicken Enchilada Casserole 9 (8-inch) corn tortillas 1 (28 oz.) can crushed tomatoes with added liquid 2 cups shredded cooked chicken 4 scallions, chopped 1 (7 oz.) can diced green chiles 1 (2.2 oz.) can sliced ripe olives, drained 1-1/2 cups sour cream 2 cups shredded cheddar cheese Preheat oven to 350F. In a 12×8-inch baking dish, place 3 tortillas, overlapping slightly, as necessary. Layer one third of tomatoes, chicken, scallions, chiles, olives, sour cream and cheese over tortillas. Cover with another 3 tortillas and layer half of remaining tomatoes, chicken, scallions, chiles, olives, sour cream and cheese. Then repeat layers again, ending with tomatoes and cheese. Bake uncovered about 35 minutes, or until bubbly and heated through. Serve with guacamole and shredded lettuce. Serves 6. Baked Reuben Casserole 6 slices rye bread, preferably with dill 1/2 cup Russian or […]

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