Your KEY To Recipes

My Favorite Banana Bread

2010-08-20T13:38:00.000-07:00

3 Large Ripe Bananas
1 Cup Sugar
1 Egg
4 Tbls Butter or Margarine, melted and cooled
1 1/2 cups all-purpose Flour
1 Tsp each Salt and Baking Soda

Preheat oven in 325 degrees. Lightly grease 9 by 5 in loaf pan; set aside.

In bowl, mash banas; you should have 1 cup. Beat in sugar, then egg and butter. In another bowl, stir together flour, salt, and baking soda; add banana mixture and stir just until all flour is moistened. Pour batter into prepared pan.

Bake for 55 to 60 minutes (see doneness test below). Makes 1 loaf

Pear Gorgonzola Pizza

2010-07-23T16:10:00.000-07:00

I recently went to a little get together with girlfriends and brough along some easy appetizers, that are always a big hit. But the one every asked how to make was this one.

1 - Trader Joe's Original Pizza Dough or a Albertson Essenssia's Brand Flatbread (Original) sold by Baguettes
1 - Fresh Pear (Ripe), thinly sliced
8-10 Thin Slices of Provolone Cheese
1/4 - 1/3 cup of Crumbled Gorgonzola Cheese
1/3 cup chopped nuts (I prefer hazelnuts but Walnuts will work)
3 Tablespoons of Finely Chopped Fresh Chives

If you using pizza dough let rest at room temp for 10 minutes and prepare as directed. Place one thin layer of provolone cheese across pizza dough or flatbread. Sprinkle evenly with Gorgonzola, Nuts and Chives. Bake as Directed....serve warm or at room temperature.

Akin's Summer Salad

2010-01-15T16:03:00.000-08:00

4 large tomatoes, coarsely chopped
1 large cucumber, peeled and coarsely, chopped
1/2 bunch of flat FRESH parsely, finely chopped
1/2 red onion, chopped
1/2 cup chopped Kalamata olives (do not substitute black olives)
juice of 1 lime
1/4 cup of olive oil
1 tsp salt

Stir together and serve. Olives may be left out.

Yummy Swordfish Marinade

2010-01-14T12:51:00.000-08:00

2 Large Cloves of Garlic, Minced
1/4 Cup Red Wine
1/2 Cup Ketchup
2 Tbls. Olive Oil
2 Tbls. Worcestershire Sauce
Juice of 1 Lemon
Dash of Tabasco
2 Tsp. Sugar
Salt to Taste
10 Tbls. Butter, Melted

Combine all ingredients and Marinade Thick Swordfish Steak for 1 - 2 Hours. Grill and Serve.

Handy Recipe Measurement Conversions

2010-01-14T12:45:00.000-08:00

Poppy Seed Chicken

2009-12-14T20:53:00.000-08:00

4 boneless chicken breasts
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup slivered almonds
8 oz. sour cream
1 tablespoon poppy seeds
1 package Wheatsworth crackers (do not substitute), crushed
1/2 cup butter or margerine, melted

Cube chicken then cook in large skillet with 3 tablespoons of olive oil. Once chicken is cooked remove from pan and place into 9 x 12 baking dish (you may use store bought roasted chicken and tear all meat into small pieces to save time). In mixing bowl combine soups, sour cream, almonds and poppy seeds. Spread soup mixture over chicken. Mix together crushed crackers and melted butter in separate bowl and spinkle on top of soup mixture.

Bake at 350 degrees for 30 minutes. Can be prepared ahead of time, but only add crackers just before placing in the oven.

Be sure not to substitute any crackers for the wheatsworth, truly the trick to this great dish!

Caryn's Concoction

2009-12-14T20:49:00.000-08:00

1/2 lb. fresh mozarella, cut into bite size pieces
8.5 oz. jar of sun-dried tomatoes, packed in oil and julienned
1/3 cup basalmic vinegar
1 can sliced black olives
4 cloves of garlic, minced
3 tablespoons honey
1 cup fresh basil, cut into thin strips

Combine all ingredients, except basil. Add Basil just before serving to avoid getting soggy. Add more honey or vinegar to desired taste or consistency. If you prepare night before be sure to taste before serving as made need to add more honey. Serve with french bread or crackers.

Maple Brined Turkey

2009-11-10T20:04:00.000-08:00

8 quarts water
2 cups kosher salt
2 cups pure maple syrup
2 bunches fresh thyme
6 bay leaves
4 large garlic cloves, peeled and crushed
3 tablespoons black peppercorns
1 (20-pound) turkey

Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.

Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.

Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.

Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.

Recipe courtesy Dan Smith and Steve McDonagh

Show: Party Line with the Hearty Boys

Episode: Thanksgiving

Absolutely BEST Peanut Sauce

2009-08-16T11:14:00.000-07:00

3/4 cup water
1/2 cup creamy peanut butter
2 cloves garlic, minced
1/2 tsp curry powder
1 Tbls brown sugar
2 Tbls. lemon juice
2 Tbls. soy sauce
Pinch of Red Pepper Flakes

Mix all ingredients in sauce pan and Bring to a boil over medium heat stirring constantly. Continue to stir until thick.

Serve warm with Chicken Satay, Spicy Thai Beef Strips, or Grilled Pork Tenderloin

Penne in Vodka Sauce

2009-08-16T11:10:00.000-07:00

Approximately 1/4 lb pancetta
1/2 yellow onion chopped
3-4 cloves garlic crushed & minced

Saute in large pan in 3 Tbls of olive oil. Then add

2 lg cans crushed tomatoes in juice

Bring to boil & simmer for 15 mins.

Add approximately 1/4 - 1/2 cup heavy cream

Stir well and then add 1/2 cup vodka (alcohol content will evaporate so okay for kids). Serve over penne cooked al dente.

Linguini with Feta & Chicken

2009-08-16T10:57:00.000-07:00

1 Pkg. linguini, cooked and drained
2 Chicken Breasts
7 Tbls. Olive Oil
1/2 tsp. Red Pepper Flakes
2 Cloves Garlic, Minced
1/2 Pkg. Atheno Feta Cheese, crumbled
1 1/2 tsp. dried rosemary leaves
1-2 teaspoons lemon juice

Boil Chicken Breasts in Water in Large Pan until cooked through (about 10 mins). Let cool in refrigerator, then tear into bite size pieces. You can also buy a roasted chicken from grocery store and use just breast meat as a short cut.

In Large Skiller heat oil, add red pepper flakes and garlice saute for about 1 min. Add rosemary and chicken. Remove from heat and toss in cooked pasta. Then gently toss in feta (make sure pasta is not too hot or feta will melt) and lemon juice (fresh squeezed is best).

You may want to add a touch more olive oil if pasta is dry and you can add more or less lemon juice to tase.

You can adjust this dish by doing any of the following:

Substitute 1 cup fresh basil for Rosemary
Add Fresh Tomatoes
Substitute Chevre (Goat Cheese) for feta

This dish is fantastic served on a bed of fresh steamed spinach -- Enjoy!

Champagne Chicken

2009-01-13T07:32:00.000-08:00

6 Boneless Skinless Chicken Breast Halves
6 Tablespoons Lemon Juice, Freshly Squeezed
Freshly Ground Pepper, To Taste
1/4 Cup Butter
1 Tablespoon Olivie Oil
1/2 Cup Shallots, Diced
2 Medium Cloves of Garlic, Minced
3/4 Cup Champagne
1 1/4 cups Heavy Cream
2 Tablespoons Chives, Minced

* Pound each chicken breast to an even thickness. Sprinkle each with 1/2 Tablespoon of Lemon Juice and black pepper to taste. (The lemon juice is what makes this dish)

* In a large skillet, melt 2 tablespoons butter, add oil and saute chicken over medium high heat, for about 2 minutes per side, until nicely browned. Remove from pan, cover and keep warm.

* In the same pan, melt the remaining 2 tablespoons of butter. Saute shallots until transluscent. Add garlic and cook 2 mins more, scraping up browned bits from bottom of pan.

* Pour in chicken stock, champagne and remaining 3 tablespoons lemon juice. Bring to a boil and cook to a thin glae. Add cream and boil for 6 mins until thickened. Return chicken to pan and heat through. Sprinkle with minced chives and serve immediately.

Pasta e Fagioli

2009-01-13T07:24:00.000-08:00

2 tablespoons (2 turns around the pan)
extra-virgin olive oil
1/8 pound (about 3 slices) pancetta, chopped
2 (4-6 in.) sprigs rosemary, left intact 1 (4-6 in.) sprig thyme with several sprigs on it, left intact
1 large fresh bay leaf or 2 dried bay leaves
1 medium onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
4 large cloves garlic, chopped
Coarse salt and pepper
2 (15 ounce) cans cannellini beans
1 cup canned tomato sauce or canned crushed tomatoes
2 cups water 1 quart chicken stock
1 1/2 cups ditalini (Pasta)
Grated Parmigiano or Romano, for the table
Crusty bread, for mopping

Heat a deep pot over medium high heat and add oil and pancetta. Brown the pancetta bits lightly, and add herb stems, bay leaf, chopped vegetables, and garlic. Season vegetables with salt and pepper. Add beans, tomato sauce, water, and stock to pot and raise heat to high. Bring soup to a rapid boil and add pasta. Reduce Heat cook until pasta is done and serve.

This Recipe provided compliments of Colleen Fleming Berkompas, a dear friend that I graduated High School with many years ago ;-)

Chicken Pot Pie

2008-11-23T11:28:00.000-08:00

1 cup red new potatoes
1/4 cup butter
1 cup onion, chopped
1 cup celery
1 cup baby carrots
1 cup frozen peas
1/2 cup flour
2 1/2 cups chicken broth
1 1/4 cups skim milk
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1 1/2 teaspoons chicken boullion
4 cups chicken breast, poached and cubed (or take a shortcut and buy a roasted whole chicken from grocery store and tear breasts and thighs into bite size pieces)
1 sheet of puff pastry (buy in frozen foods section)

Microwave new potatoes for 4 minutes, set aside. Saute over medium heat onions, celery, and carrots until onions are translucent. Add peas, potatoes, and flour to veggies and stir until everything is coated. Add broth, milk and seasonings to vegetables and continue to cook over medium heat until thickened. Remove from heat and stir in chicken. Pour mixture over casserole dish that has been coated with cooking spray. Cover filling with puff pastry and pierce a few slits into crust. Bake at 350 degrees for 35 minutes.

This a a great post-Thanksgiving recipe. Simply replace turkey leftovers with chicken. You can also throw in your left over green been casserole to vegetable mix just before pouring into casserole dish!

Savory Orzo

2008-11-23T11:17:00.000-08:00

4 Slices of Bacon
1 cup Green Onion, sliced
1/2 cup Parmesen Cheese, grated
4 cups cooked and drained orzo pasta
1/2 cup pine nuts, toasted
2 teaspoons Italian seasoning
3/4 teaspoon seasoned salt

In a large skillet over medium heat, cook bacon until done. Remove bacon and crumble, reserve drippings. Add green onions and saute in bacon drippings 1-2 minutes or until crisp.

Stir in bacon, 1/4 cup of parmesen and remaining ingredients. Cook 1-2 minutes or until heated trhough. Top with remaining Parmesen. Makes 6 cups.

Serve as a side dish, or for a hearty meal add cooked chicken or turkey sausage.

Cheese Soup

2008-11-11T21:53:00.000-08:00

1 can Mushroom Soup
1 can Evaporated Milk
2 cans Celery Soup
2 cans Veg-All (drained)
2 cans French-Style Green Beans
1 lb. Velveeta Cheese

Heat and stir all together until cheese is melted and warm.

Thank you to my aunt, Charlotte Tanner, for this one!

Sun-dried Tomato, Pesto & Chicken Pasta

2008-10-23T11:23:00.000-07:00

1 container refrigerator Pesto
1 cup sun-dreid tomatoes, oil-packed, chopped
1/2 cup heavy cream
2 chicken breasts
1 pounds penna pasta, cooked and drained
Pine Nuts, toasted
Parmesen Cheese, Shredded

Boil Chicken in Large Pot of Water for approximately ten minutes, cook in fridge, then tear into bite size pieces.

In large skillet heat pest, stirring constantly. Add heavy cream. Add tomatoes and chicken. Toss in pasta. Pour in serving platter and sprinkle with pine nuts and parmesen cheese.

Blue Cheese Stuffed Mushrooms

2008-10-20T21:58:00.000-07:00

1 lb. medium fresh mushrooms
1/4 cup sliced green onions
1 Tbsp. butter or margarine
1 pkg. (4 oz.) ATHENOS Crumbled Blue Cheese
3 oz. PHILADELPHIA Cream Cheese, softened

PREHEAT broiler. Remove stems from mushrooms; chop stems. Cook and stir stems and onions in butter in small skillet on medium heat until tender.
ADD blue cheese and cream cheese; mix well. Spoon evenly into mushroom caps; place on rack of broiler pan.
BROIL 2 to 3 min. or until golden brown. Serve warm.

Recipe from Kraft Recipes Website

Hashbrown Quiche

2008-09-21T10:28:00.000-07:00

1 (24oz. shredded hash brown)
1/3 cup melted butter
1 cup shredded cheddar cheese
1 cup cooked(Bacon cut into pieces, sausage or ham)
1/2 cup milk
2 large eggs
Pepper and season salt to taste.

(To do a deep dish you have to double the meat, eggs, cheese and milk.)

Preheat oven to 425.

Grease a 9 inch glass pie plate. press hash brown into pan to form a crust,
brush with melted butter. Bake 25 minutes.

Reduce oven heat to 350.

Fill crust with meat and cheese.
Whisk eggs, milk, pepper a season salt.
Pour over crust.
Bake 30 to 40 minutes or until knife comes out clean.

Try using Knorr Hollidence sauce on it.

Thank you to my Aunt, Charlotte Tanner, for this!

Chicken Cilantro Soup

2008-09-03T10:35:00.000-07:00

Olive oil
White chicken meat, raw (bite-size)
Garlic-3-4 cloves
Cilantro-1 bunch
Chicken broth (in the box)
Orzo or Acini de Pepe pasta
Salt&Pepper
Lemon (optional)

Brown raw chicken in olive oil until seared. Add minced garlic and cook about a minute. Add chicken broth and simmer for 5-10 minutes while cooking pasta in a seperate pan. Drain pasta and add to broth mixture along with chopped cilantro, salt and pepper. Simmer 5 more minutes then EAT!

Thank You to Donna Waner for this Recipe!