Grubilicious Contributor: Stacy McCarty
Ingredients:
1 loaf of frozen garlic bread
1/2-3/4 lb. of deli roast beef (sliced thin)
1 small onion, diced
1 package of sliced white mushrooms
1/4 c. butter
2 T. worchestershire sauce
2 cloves garlic, minced (optional- depending on how garlic-y you want it)
sliced monterrey jack-colby cheese
Bake garlic bread according to package. On stove melt butter and saute onion and mushrooms (and garlic if using). Add worchestershire sauce towards end and keep warm until bread is finished. Layer bread with as much roast beef as desired, then onion/mushroom mixture, then cover with cheese slices. Bake for another 5 minutes or until cheese is thoroughly melted.
Wednesday, December 9, 2009
The Lady's Chicken Noodle Soup
Grubilicious Contributor: Melanie deSautu (or Paula Deen)
Ingredients:
Stock:
1 (2 1/2 to 3-lb) fryer chicken, cut up
3 1/2 quarts of water
1 onion, peeled and chopped (I would cut these large bc they are just for flavor and you have to remove them)
1 1/2 to 2 t. Italian seasoning
1 t. lemon-pepper
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 c. uncooked egg noodles
1 c. sliced mushrooms
3 T. chopped fresh parsley leaves
1/3 c. cooking sherry
2 t. chopped fresh rosemary leaves
1 c. grated Parmesan (optional)
3/4 c. heavy cream (optional)
Seasoning salt
Freshly ground black pepper
Directions: FOR STOCK: Add all ingredients into a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside..
FOR SOUP: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. Add parmesan and cream, if using. Cook another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
Ingredients:
Stock:
1 (2 1/2 to 3-lb) fryer chicken, cut up
3 1/2 quarts of water
1 onion, peeled and chopped (I would cut these large bc they are just for flavor and you have to remove them)
1 1/2 to 2 t. Italian seasoning
1 t. lemon-pepper
3 cloves of garlic, minced
4 bay leaves
3 chicken bouillon cubes
kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 c. uncooked egg noodles
1 c. sliced mushrooms
3 T. chopped fresh parsley leaves
1/3 c. cooking sherry
2 t. chopped fresh rosemary leaves
1 c. grated Parmesan (optional)
3/4 c. heavy cream (optional)
Seasoning salt
Freshly ground black pepper
Directions: FOR STOCK: Add all ingredients into a soup pot. Cook until chicken is tender, about 35-45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside..
FOR SOUP: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry, and rosemary. Add parmesan and cream, if using. Cook another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper.
Artichoke Tarts
Grubilicious Contributor: Sarah Reckers
Artichoke Tarts
32 (3 1/4-inch square) won ton wrappers
4 ounces (1 cup ) Cheddar Cheese, shredded
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired
Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.
Artichoke Tarts
32 (3 1/4-inch square) won ton wrappers
4 ounces (1 cup ) Cheddar Cheese, shredded
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired
Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray. Gently press 1 won ton wrapper into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup. Bake for 18 to 20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.
Ambrosia Waldorf Salad
Grubilicious Contributor: Reata Knieriemen
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups mini marshmallows
2 cups diced unpeeled apples
1 cup seedless green grape halves
3/4 cup chopped pecans
1 can (20 ounces) pineapple tidbits, drained
1 cup whipping cream, whipped (I just used regular old cool whip)
Shredded or flaked coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans, and pineapple. Add cranberries and mix well. Fold in whipped cream... Cover and chill. Sprinkle with coconut before serving. Yields: 12 - 14 servings.
Ambrosia Waldorf Salad
2 cups fresh or frozen cranberry halves
1/2 cup sugar
3 cups mini marshmallows
2 cups diced unpeeled apples
1 cup seedless green grape halves
3/4 cup chopped pecans
1 can (20 ounces) pineapple tidbits, drained
1 cup whipping cream, whipped (I just used regular old cool whip)
Shredded or flaked coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans, and pineapple. Add cranberries and mix well. Fold in whipped cream... Cover and chill. Sprinkle with coconut before serving. Yields: 12 - 14 servings.
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