Use 1 ¼ lb of fresh dough from a bakery not a supermarket or make your own. Dough must be room temperature or it will shrink during cooking

 

Spread dough on a large, rectangular, greased cookie sheet. Use a fork and poke holes into the dough, it helps to get dough to cook completely

 

Base:

 Put roughly 4 ounces of Ken’s Parmesan Peppercorn or other brand salad dressing as the sauce and spread evenly with a spatula to create a thin covering

 

Toppings:

 2 artichoke hearts sliced

1 small tomato sliced

5 ounces Fresh baby Bella mushrooms

¼ cup chopped Vidalia onion

1 cup chopped or sliced red or green pepper

1 cup of Italian blend Cheese

1 tablespoon of grated Parmesan Cheese

 

Pre-warm oven to 400 degrees, and bake on the middle rack for 15 minutes.  Move to top rack until toppings are done to your liking.  Let stand for 5 minutes before slicing.

 

Options:

6 ounces of diced grilled chicken (Grill chicken with 1 clove of chopped garlic

before you begin assembling pizza.)

Spinach

Philly Steak Burger

 

1-1/2 cups sliced white mushrooms

2 tablespoons butter

Pinch of onion powder

4 ground beef patties

Cheez Whiz or similar cheese topping

½ cup chopped pimentos

1 loaf Italian bread

 

 

Saute’ mushrooms over low to medium heat in butter with celery salt and onion powder for 10-12 minutes.  Set aside. Grill patties to taste, then top each one with a spoonful of Cheese Whiz, a spoonful of pimentos and a spoonful of mushrooms. Serve on toasted slices of Italian bread.

Molasses Cookies

 

2 ½ cups of all-purpose flour

2 tsp baking soda

¼ tsp salt

2 tsp ground ginger

1 tsp ground cinnamon

½ tsp ground cloves

1 cup vegetable shortening

1 cup firmly packed dark or light brown sugar

1 egg, at room temperature

½ cup dark or light molasses

1/3 cup granulated sugar

Water for sprinkling

 

In a medium bowl, sift flour, baking soda, salt, ginger, cinnamon and cloves.  Lightly whisk and set aside.  Use a mixer to beat shortening on low speed until creamy, about 30 seconds.  On medium speed, beat in brown sugar until smooth.  Beat in egg.  Beat in molasses.  Add half the flour mixture and beat on low speed until blended.  Add remaining flour, and beat until blended.  Scrape down the dough, cover bowl with plastic wrap and chill for at least 1 hour.  Preheat oven to 375 degrees.  Remove dough from refrigerator and soften slightly for easier handling.  Place granulated sugar in a small bowl.  Using a tablespoon measure, scoop out some dough and roll it between your hands to form a 1 ½ inch ball.  Roll ball in sugar and place cookies, 2 inches apart, onto an un-greased cookie sheet. Sprinkle each cookie with water.  Bake until tops are firm when lightly touched, about 10 minutes.  

 

Note:  This dough may be rolled and cut into shapes for Christmas cookies.  Just reduce the baking time to 7 or 8 minutes.

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Blackened Tilapia

 

4 to 6 Tilapia

2 tbsp paprika

2 tsp salt

2 tsp lemon pepper

1 ½  tsp garlic powder

1 ½  tsp ground red pepper

1 ½ tsp dried, crushed basil

1 tsp onion powder

1 tsp dried thyme

1 cup unsalted butter, melted

 

Heat iron skillet on high for 5 minutes.  Mix all seasonings in a bowl.  Dip fillets in melted butter and coat with seasoning.  Place fillets in hot skillet and cook 2 minutes on each side.  Makes 4 servings.

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Pecan Crusted Salmon

22 min10 min prep

 

8 (4 ounce) salmon fillets

2 cupsof pecans

1 cloveof garlic, finely minced

½teaspoon of salt (optional)

¼teaspoon of cayenne pepper

¼ cupof extra virgin olive oil

Put the pecans in a food processor and chop untilfine.

1.      Add garlic, salt and cayenne pepper to food processor and process justtill mixed well.

2.      Brush the salmon fillets with olive oil and roll in pecan mixture.

3.      Heat a large non-stick fry pan and lightly saute the salmon on one sideuntil browned.

4.      Turn and saute until done.

5.      Approximately 5 to 6 minutes per side.

Blue MoonBread (From the Kitchen of Donna Mac)

2 cups whole wheat flour

1 cup white flour

1 cup sugar (I use ½ brown)

4 tsp baking powder

½ tsp salt

1 ½ cups quick cooking oats

2/3 cup oil (I use apple sauce,spec of oil)

4 eggs-slightly beaten

2 cups mashed bananas

2 cups blueberries (fresh arebest)

1 tsp cinnamon (my no longersecret ingredient)

 

Mix flours, sugar, powder andsalt. Stir in oats. Add egg, oil, eggs bananas and berries.

Fold incinnamon. Stir just till mixed. Pour batter into 2 9X5X3 sprayed loaf pans. 350 degrees for about 50 minutes. Cool, 10 minutes. Remove frompans. Cool before slicing. Yum!
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           Nantucket Scallop Chowder

(courtesyof B101 listener Pam from Portsmouth!)

8 slices thickcut bacon – chopped

2 onions – chopped

1-3/4 tspdried thyme

4 cups bottledclam juice

½ cup drywhite wine

2white-skinned potatoes, peeled, cut into ½ inch pieces

½ cup whippingcream

2 tbspbutter

1 pound bayscallops

Paprika

 

Saute’ baconin large saucepan over medium heat until crisp, about 6 minutes. Using slottedspoon, transfer bacon to paper towels and drain well. Drain all but 2 tbspbacon fat from saucepan. Add onions and thyme to same saucepan and sauté overmedium heat until onions are light golden, about 10 minutes. Add 4 cups clamjuice, ½ cup white wine and potatoes. Bring to boil. Reduce heat and simmeruntil potatoes are tender, about 15 minutes. Add cream and half of bacon andbring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bringto simmer before continuing.).

 

Melt 1 tbspbutter in heavy large skillet over high heat. Add half of scallops and sauté,until light golden, about 2 minutes. Add scallops to chowder. Repeat withremaining butter and scallops. Season chowder to taste with salt andpepper.

 

Ladle chowderinto bowls. Sprinkle with paprika and remaining bacon and serve immediately. 6Servings.

 

MYNOTES:

 

I used Redpotatoes instead of peeling white ones – still good – I love redpotatoes.

I used halfand half instead of whipping cream – I don’t use whipping cream for anythingelse, always have half and half in the house.

I used sea scallops because bay scallopsare like BB’s – it’s all good!

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B101 Chief Engineer Steve Lariviere’s Pinot Noir Sauce

 

Ingredients

 

1 cup Chopped onion

1 cup Chopped Celery

1 cup Chopped Carrots

4 tablespoons butter (1/2 stick)

2 tablespoons tomato paste

1 ¼ cup pinot noir (or any dry Red wine)

1 ¼ cup Beef broth

1 ¼ cup Chicken Broth

2 tablespoons flour

Salt and Pepper to taste

 

In large heavy skillet melt 2 tbsp butter, add chopped onion, celery, and carrots.

Cook over med heat stirring occasionally until vegetables are soft (about 10 to 12 minutes). After vegetables are soft add tomato paste and cook an additional 3 minutes (stir to make sure the vegetables are all coated with the tomato paste. Add wine to the vegetable mixture and bring to a boil. Reduce mixture until almost all the liquid is evaporated (about 5-7 minutes) add beef and chicken broth and continue to reduce mixture until mixture is reduced by about half. Remove from heat and strain mixture to remove all vegetables. Return mixture to a small sauce pan. Meanwhile in a small skillet melt the remaining 2 tbsps butter and add the flour. Cook over med heat stirring frequently until the flour/butter mixture in a golden brown color. Add butter/ flour mixture to sauce and cook over med high heat stirring constantly until sauce is at desired thickness. Add salt and pepper to taste. Use on Pork or beef. Enjoy!

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Clam Chowder

(Thanks to the Cav Restaurant for their recipe. The dill and ground red pepper were my additions.)

 

1 onion, finely chopped

4 tbsp butter

2 8oz bottles of clam juice

1 cup chopped clams (fresh or canned)

4 red potatoes peeled and chopped into half inch squares

12 ounces of heavy cream

2 tbsp flour

salt, pepper, ½ teaspoon of fresh thyme, dill and ground red pepper to taste

 

In a large pot, cook onion over low heat in 2 tablespoons of butter, until they are soft and translucent.  When onion is done, add the chopped potatoes, cover with clam juice and bring to a boil.  When potatoes are tender, add chopped clams and cook over medium heat for an additional 5 minutes.  Remove from heat and add the heavy cream.  Let stand for 10 minutes.  In a separate sauce pan, melt 2 tablespoons of butter and stir in 2 tablespoons of flour to make a roux.  These should combine to a paste-like consistency.  Return the chowder to a simmer and add the roux.  Simmer for 20 minutes, stirring occasionally.  Add salt, pepper, fresh thyme, dill and ground red pepper to taste

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Terrific Teriyaki Burgers

Prep: 15 min
Cook: 15 min
Carbs: Carbohydrate 32g

1 1/2 cup soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoon sugar
1 tablespoon soy sauce
1 clove garlic, minced
1/8 teaspoon ground ginger
1 1/2 pound lean ground beef
6 hamburger buns, split and toasted
1 small sliced cucumbers (optional)
4 lettuce leaves (optional)

1. Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degrees F, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce. Makes 6 servings.

Test Kitchen Tip: When grilling, to test for medium heat, you should be able to hold your hand over the heat at the height the food will cook for 4 seconds before having to pull your hand away.

Recipe provided by Better Homes & Gardens

 

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QUICK BANANA BREAD

(courtesy of the Joy of Cooking)

 

Pre-heat oven to 350 degrees.

 

Sift together:

1 ¾ cups of sifted all-purpose flour

2 ¼ teaspoons of double-acting baking powder

½ teaspoon of salt

 

Blend until creamy:

1/3 cup of shortening

2/3 cup of sugar

 

Beat in:

1 to 2 beaten eggs

3 ripe bananas mashed

 

Add the sifted ingredients in about 3 parts to the sugar mixture.  Beat the batter after each addition until smooth. 

 

Fold in ½ cup of chopped walnuts or pecans.

 

Place the batter in a greased bread pan.  Bake the bread for about 1 hour or until a toothpick inserted in the center comes out clean.  Cool before slicing. 

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PASTA SALAD

 

1 1/2 pounds of tri-color corkscrew pasta

One bottle of Newman’s Own Balsamic Vinagrette

One small red onion chopped

One small can sliced black olives

One red pepper diced

One small pack of grape tomatoes

8oz package of white cheddar cheese cubed

 

Cook pasta per package directions and drain.  Combine ingredients in a large bowl and chill.

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BAKED SCALLOPS

 

4 tbsps butter melted

1 ½ pounds of large sea scallops

½ cup of seasoned bread crumbs

1 tsp of onion powder

1 tsp of garlic powder

½ tsp of paprika

½ tsp of dried parsley

3 cloves of garlic

¼ cup of grated parmesan cheese

 

Rinse scallops with water, drain and pat dry.  Put the scallops into a small casserole dish, and pour melted butter over them, distributing butter and scallops evenly inside the dish.  Combine breadcrumbs, onion powder, garlic powder, paprika, parsley, minced garlic and parmesan and sprinkle over scallops.  Bake at 400 degrees for about 20 minutes or until scallops are firm.

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COUNTRY STYLE BARBECUED PORK RIBS
 

1 1/2 - 5 lbs. country style pork ribs, with or without bones
1 c. lemon juice
1 lg. onion, chopped
4 c. water
3 c. catsup
1 c. vinegar
8 tbsp. brown sugar
8 tbsp. Worcestershire sauce
2 tbsp. paprika
4 tsp. powdered mustard
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cayenne pepper

Put half the chopped onion in a large covered oven pan, a turkey roaster type is perfect. After trimming excess fat, the ribs go in next and the rest of the onion over the top. Pour the lemon juice over the ribs, then brown in the oven for 45 minutes, uncovered.

While the ribs are browning, combine the rest of the sauce in a large pot and slowly bring to a simmer on top of the oven.

When the ribs have browned, pour off most of the liquid in the pan (save the onion) and add the sauce. It should be enough to fully cover the ribs.

Cover the pan tightly and bake at 425 degrees for 2 hours. Uncover the pan and bake for about 30 minutes more until the sauce cooks down. The meat should just about fall off the bones and the sauce is about half its original volume.  
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TC's Baked Ham (Ham with an easy orange glaze)

1 (about 6 pounds) uncooked ham
1 small can (6 ounces) frozen orange juice concentrate, thawed
1 1/4 cups brown sugar, firmly packed
1/3 cup steak sauce 
 ½  cup maple syrup

 

Directions for orange glazed ham
Place ham, fat side up, on a large piece of foil in a large roasting pan. Combine remaining ingredients. Pour half of orange mixture over ham. Wrap foil loosely around ham and bake at 325° for about 3 hours, or 30 minutes per pound.

 

About 30 minutes before ham is done, remove from oven.

 

Score glazed ham in a diamond criss-cross pattern, cutting about 1/4-inch deep into fat. Spoon remaining orange mixture over ham and return to oven. Bake, uncovered, at 400° for the remaining 30 minutes, basting glazed ham several times.

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Kristin’s Granola Recipe

 

(Keep in mind, this recipe is pretty flexible.  You can omit the nuts or dried fruit if you want. Maybe add sunflower hearts or sesame seeds instead.  Experiment with spices too to get it the way you like it.)

 

4 cups of Rolled Oats

2 cups mixed nuts

2 cups of Rice Krispies

1 teaspoon of ground cinnamon

¼ teaspoon of nutmeg

dash of salt

1 teaspoon of vanilla extract

½ to 1 cup of honey or maple syrup or to taste

1 cup of raisins or dried fruit of your choice

 

Preheat the oven to 300 degrees.  In a large, dry, non-stick frying pan toast the oats over medium-low heat, stirring occasionally, until they begin to change color and become fragrant (3 to 5 minutes.)  Add the nuts and continue to cook, stirring frequently for 2 minutes. Add the Rice Krispies and cook for 2 minutes more.  Stir in the cinnamon, nutmeg, salt and vanilla extract.  Transfer to a 9 x 13 inch baking pan and add the honey or maple syrup, stir and place in oven.  Bake for 20 minutes, stirring once or twice during that period.  Remove pan from oven. Add the dried fruit, stir and cool on a rack.  Continue to stir once in a while until the granola reaches room temperature.  Transfer to a sealed container and store in the refrigerator.  It will keep indefinitely.