Rules are simple, you must find a recipe that follows the ABC's. You'll post that recipe under spoilers.
NOTE: X is exempt from this game unless you can find one
Like this:
Apple Turnover
Active time: 20 min Start to finish: 1 hr
Servings: Makes 6 pastries.
Ingredients
1 large apple, peeled, cored, and cut into 1/4-inch dice
3 tablespoons dried cranberries
3 tablespoons apple jelly, heated
1 tablespoon cornstarch
1/8 teaspoon cinnamon
1 frozen puff pastry sheet (from a 17 1/4-oz package), thawed
1 large egg, lightly beaten
2 tablespoons cold unsalted butter, cut into bits
1 tablespoon sugar
Preparation
Put oven rack in lower third of oven and preheat oven to 400°F. Butter a large baking sheet.
Stir together apple, cranberries, jelly, cornstarch, and cinnamon in a bowl.
Roll out pastry on a lightly floured surface into a 12- by 9-inch rectangle. Cut into 6 roughly 4-inch squares. Divide apple mixture among squares, leaving a 1-inch border, and lightly brush egg on border. Dot filling with butter. Fold each pastry into a triangle, enclosing filling, and crimp edges with a fork. Cut 2 small steam vents in top of each turnover. Brush tops lightly with more egg and sprinkle with sugar. Bake on baking sheet until puffed and golden, about 20 minutes. Cool turnovers to warm.
Next recipe will be with a B.
NOTE: This game isn't that hard people, and it can actually be fun if you try. Also, if you want, post a picture of your food of choice. Make us want it even more O.O!
Ingredients:
2 (1/4-inch-thick) slices slab bacon (1/4 lb; rind discarded if necessary), cut crosswise into 1/4-inch-thick lardons
4 large eggs
1/8 teaspoon salt
Pinch of black pepper
1 tablespoon unsalted butter
Preparation:
Put oven rack in middle position and preheat oven to 200°F.
Cook lardons in a well-seasoned 8-inch steel omelet pan or nonstick skillet over moderate heat, stirring, until well browned, about 8 minutes. Transfer to paper towels to drain and discard fat from pan.
Whisk eggs, salt, and pepper vigorously in a bowl until foamy.
Put 2 ovenproof plates in oven to warm, then heat 1/2 tablespoon butter in omelet pan over moderate heat until foam from butter subsides. Pour 1/2 cup egg mixture into pan and cook, lifting up cooked egg around edge with a heatproof rubber spatula to let raw egg flow underneath, until bottom of omelet is set but top is still runny, about 1 1/2 minutes. Scatter half of lardons over omelet, then fold omelet in half using spatula and transfer to a heated plate. Keep warm in oven.
Make another omelet in same manner, then transfer to other heated plate and serve immediately.
Cooks' note:
The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Ingredients:
1-1/2 cups Finely Chopped Nuts
2 tablespoon Sugar
3 tablespoon Margarine -- Melted
32 ounces Cream Cheese -- Softened
1 cup Sugar
3 tablespoon Unbleached All-purpose Flour
4 each Large Eggs
1 cup Sour Cream
1 tablespoon Instant Coffee Granules
1/4 teaspoon Cinnamon
1/4 cup Boiling water
Instructions:
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
Ingredients:
2 cups unsalted butter, softened
2/3 cup all-purpose flour
2 1/2 cups milk
1/2 cup white sugar
2 teaspoons salt
4 1/2 teaspoons active dry yeast
8 cups all-purpose flour
2 eggs
1 teaspoon lemon extract
1 teaspoon almond extract
Preparation:
In a medium bowl, cream together the butter and 2/3 cup of flour. Divide into 2 equal parts, and roll each half between 2 pieces of waxed paper into a 6 x12 inch sheet. Refrigerate.
In a large bowl, mix together the dry yeast and 3 cups of the remaining flour. In a small saucepan over medium heat, combine the milk, sugar and salt. Heat to 115 degrees F (43 degrees C), or just warm, but not hot to the touch. Mix the warm milk mixture into the flour and yeast along with the eggs, and lemon and almond extracts. Stir for 3 minutes. Knead in the remaining flour 1/2 cup at a time until the dough is firm and pliable. Set aside to rest until double in size.
Cut the dough in half, and roll each half out to a 14 inch square. Place one sheet of the cold butter onto each piece of dough, and fold the dough over it like the cover of a book. Seal edges by pressing with fingers. Roll each piece out to a 20x 12 inch rectangle, then fold into thirds by folding the long sides in over the center. Repeat rolling into a large rectangle, and folding into thirds. Wrap in plastic and refrigerate for at least 30 minutes.
Remove from the refrigerator one at a time, and roll and fold each piece two more times. Return to the refrigerator to chill again before shaping. If the butter gets too warm, the dough will become difficult to manage.
To make danishes, roll the dough out to 1/4 inch thickness. The dough can be cut into squares, with a filling placed in the center. Fold 2 of the corners over the center to form a filled diamond shape. Or, fold the piece in half, cut into 1 inch strips, stretch, twist and roll into a spiral. Place a dollop of preserves or other filling in the center. Place danishes on an ungreased baking sheet, and let rise until doubled. Preheat the oven to 450 degrees F (220 degrees C). Danishes can be brushed with egg white for a shiny finish.
Bake for 8 to 10 minutes in the preheated oven, or until the bottoms are golden brown.
Ingredients:
1 cup (237 ml) water
2 tablespoons (30 ml) 105°-115° water
1/2 cup (118 ml) scalded milk
1 -package active dry yeast
2 teaspoons (10 ml) sugar
4 cups (.95 liter) all-purpose flour
1 teaspoon (5 ml) salt
3 tablespoons (45 ml) butter, softened
Preparation:
Dissolve 2 tablespoons water and yeast for 3 minutes. Combine water, milk, Sugar, salt and yeast mixture. Gradually beat in 2 cups flour. Cover with cloth. Let rise in warm area, 85°F (30°C), about 11/2 hours or until dough collapses back, into the bowl. Beat in butter. Beat or knead in remaining flour. Press dough to a thickness of 1/2 inch and cut out with muffin rings. Let them stand on lightly greased cookie sheet until dough has doubled in bulk. Carefully slip a thin pancake turner under the muffin rings -and transfer to a fairly hot, well buttered griddle. Remove rings. Cook until light
brown. Turn once. Cool on rack. To separate muffins before toasting, use a Muffin Splitter.
8 ounces fettuccine
1 1/2 teaspoons butter
1/2 cup reduced-fat cream cheese
1 1/3 cups skim milk
1/8 teaspoon white pepper
1/8 teaspoon ground nutmeg
3/4 cup (3 ounces) already-grated or shredded Parmesan cheese, plus additional for serving
1. Place the fettuccine in 2 1/2 quarts of already boiling unsalted water and cook until tender, 10 to 12 minutes.
2. Meanwhile, melt the butter over medium heat in a 2 1/2 quart or larger saucepan. Add the cream cheese and milk, stirring constantly with a wire whisk until well blended and smooth, 3 minutes.
3. Add the pepper and nutmeg. Gradually add the 3/4 cup Parmesan cheese, stirring constantly with the whisk. Stir briskly until the cheese is melted and incorporated, about 3 minutes. (The sauce will be thin.) Remove from the heat and let stand, covered, until the fettuccine is tender.
4. Drain the fettuccine and place in a 3-quart or larger serving bowl. Give the sauce another brisk stir, then pour it over the fettuccine, tossing well to mix. Serve at once, passing additional Parmesan cheese at the table.
Serves 4
*good quality Parmesan cheese is essential to great Alfredo sauce. Many supermarkets stock freshly shredded Parmesan in the deli. If you can't find that, look for the fancy shredded Parmesan with the other shredded cheeses in the dairy case.
NEXT UP!! G!!!
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2 cups chicken stock
2 tablespoons cornstarch with 1 tablespoon water
1/2 cup heavy cream
1/2 teaspoon red pepper flakes
1 pint leftover rice
2 pints leftover garlic shrimp
3/4 cup toasted panko bread crumbs (Japanese bread crumbs)
Preheat oven to 350 degrees F.
In a small saucepan, combine the chicken stock and the cornstarch slurry and bring to a simmer for 3 minutes. Add the cream and the red pepper flakes. In a foil lined terra cotta pot, pour the rice and add the leftover garlic shrimp. Then pour the cream mixture over it. Top with the toasted panko and place in the oven for 45 minutes. Cool for 15 minutes before serving.
Preparation:
Preheat oven to 375°F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125°F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
1 cup sugar
1 cup cider vinegar
1 packet dry Italian dressing mix
1/2 cup oil
1 large head cabbage, shredded
2 small carrots, shredded
Mix together sugar and vinegar until sugar is dissolved. Add Italian dressing mix and then oil. Shred cabbage and carrot and combine in a bowl. Pour dressing over cabbage and mix well. Make this the day before and refrigerate overnight so the flavors can blend well.
Everyone talks about rock these days, the problem is they forget about the roll - Keith Richards
4 to 4 1/2 cups white bread flour, plus more for dusting
1 teaspoon salt
2/3 ounce (.6 ounce) cake fresh yeast or 1 envelope dry
active yeast (2 1/2 teaspoons)
1 cup lukewarm milk
2 tablespoons granulated sugar, plus more for dusting
2 large eggs, beaten
2 tablespoons unsalted butter, melted and cooled
1/2 cup preserves of choice
Vegetable oil, for frying
Cinnamon and sugar, for rolling doughnuts
In the bowl of a mixer, combine 4 cups flour and salt. Add the yeast.
In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes and add to the flour.)
Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft, but not sticky, dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover, and let rise until doubled in size, about 2 hours.
Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about 1/2 inch thick. When rolling dough, let it rest periodically to relax. Cut out into 3- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.
Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil at 350 degrees F. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, 5 to 7 minutes.
Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together. Let cool slightly and fill a pastry bag, fitted with a 1/2-inch round tip with jelly preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them and serve.
[Aside - ZOMFG I can't eat Jelli! ;)]
Kansas Quiche
* sm. or med. bunch greens, chopped - Swiss chard, kale or any you prefer
* 1 onion, chopped
* 12 eggs
* 1/2 c. mozzarella, Swiss, or soy cheese, grated
* 1/2 c. skim or soy milk
* 1/2 tsp. salt
* 1/4 tsp. pepper
* 1/2 tsp. dried basil
* 1/4 tsp. dried oregano
Steam greens and onions together until tender. Set aside to cool slightly. Beat eggs thoroughly. Add grated cheese, milk, salt, pepper, basil and oregano. Blend in steamed vegetables and mix well. Pour into oiled baking dish and bake, covered, in a 325° oven until set, about 30 to 40 minutes.[/spoiler
Everyone talks about rock these days, the problem is they forget about the roll - Keith Richards
INGREDIENTS
1 cup all-purpose flour
1/4 cup confectioners' sugar
1/2 cup butter, melted
1/4 cup chopped macadamia nuts
FILLING:
1 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 tablespoons lemon juice
2 teaspoons grated lemon peel
2 tablespoons chopped macadamia nuts
confectioners' sugar
DIRECTIONS
In a bowl, combine the flour, confectioners' sugar and butter; stir in nuts. Press onto the bottom and 1/2 in. up the sides of a greased 8-in. square baking dish. Bake at 350 degrees F for 15-20 minutes or until lightly browned.
In a small mixing bowl, combine the sugar, flour, baking powder and salt. beat in the eggs, lemon juice and lemon peel until light and fluffy. Pour over hot crust. Sprinkle with nuts. Bake for 10-15 minutes or until lightly browned. Cool completely on a wire rack. Cut into bars. Sprinkle with the confectioners' sugar
Ingredients:
4.00 Eggs, seperated
0.25 c Flour
1.00 qt Milk
0.75 c Sugar
0.12 ts Salt
1.00 Nutmeg
Instructions:
Make a paste of egg yolks, flour and 1 cup of the milk.
In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature.
Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard.
Remove from heat and cool to room temperature.
Beat egg whites until stiff but not dry and fold into the custard.
Chill before serving.
Spoon custard into individual serving dishes.
Sprinkle each with nutmeg before serving.
Ingredients:
1/3 cup shortening
1/3 cup butter
3/4 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking powder
25 maraschino cherries, halved
Preparation:
In large bowl beat shortening and butter or margarine until butter is softened. Add the sugar and beat until fluffy.
Add the egg, milk, orange peel, and vanilla and beat until well mixed. Add flour and baking powder and mix well.
Cover and chill about 30 minutes or until easy to handle.
Shape dough into two 8-inch long rolls. Wrap in plastic wrap and chill for several hours or overnight.
Preheat oven to 350 degrees F.
Cut rolls into 1/4-inch slices. Place on ungreased cookie sheet.
On the bottom half of each slice, place a cherry for the bell clapper. Fold in the sides of the slice, overlapping at the top and slightly covering cherry. Pinch in the sides to form a bell shape.
Bake for 12-14 minutes or until done. Remove and cool on wire rack.
Ingredients:
1.00 c Walnuts; ground
2.00 c Graham cracker crumbs
4.00 tb Butter; melted
1.50 lb Cream cheese
1.25 c Dark brown sugar
1.50 ts Vanilla
3.00 Eggs
1.00 c Walnuts; finely chopped
0.25 c Dark brown sugar
4.00 tb Butter
0.50 c Heavy cream
0.50 c Walnuts; chopped
25.00 Walnut halves
Instructions:
Make the crust: Combine the ground walnuts, graham cracker crumbs, and melted butter.
Press the bottom and 1 inch up the sides of a 9-inch springform pan.
Make the filling: Preheat the oven to 300 degrees F.
Cream the cheese with sugar and vanilla.
Add eggs gradually, beating until smooth.
Stir in walnuts.
Pour into crusts and bake for 1 1/2 hours, until barely set.
Cool inpan on rack.
(May be prepared up to 48 hours in advance if covered and refrigerated) Make the sauce: Heat the sugar and butter over medium high heat, stirring until smooth.
Whisk in cream.
Boil, whisking, about 5 minutes, until sugar barely begins to caramelize.
Add walnuts.
Cool to lukewarm.
Slice cheesecake, top with sauce and garnish with walnut halves.
* 15 oz. pie crust
* 2 c. shredded cheese
* 1/3 c. 100% Parmesan cheese
* 10 oz. pkg. spinach
* 4 pieces bacon
* 3/4 c. milk
* 3 eggs, beaten
* 1/4 tsp. pepper
Cook spinach and drain well. Cook bacon crisp and crumble. Mix cheeses with spinach, bacon, milk, eggs and pepper. Pour into pie crust. Bake at 350° for 35 to 40 minutes. Let stand 10 minutes.
Everyone talks about rock these days, the problem is they forget about the roll - Keith Richards
Ingredients:
6 tablespoons unsalted butter, divided
1/2 cup finely chopped onion
6 cloves garlic, coarsely chopped
1 cup chicken stock
2 tablespoons chopped fresh rosemary
1 (16 ounce) package spaghetti
1/4 cup grated Parmesan cheese
kosher salt and cracked black pepper to taste
Preparation:
Melt 4 tablespoons of butter in a large skillet over low heat. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary, and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the spaghetti pasta, and cook until tender, about 8 minutes. Drain, then add noodles to the sauce in the skillet. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.
In a separate bowl, combine above ingredients well, then mix both sets of ingredients together well and refrigerate for 1 hour.
Then:
Preheat oven to 400°F when ready to bake. Drop by teaspoonfuls onto greased baking sheet and bake until edges are lightly golden brown (this depends on the size and thickness of the cookies being baked). Average sized cookies will take 10-12 minutes. Watch carefully and do not over-bake.
3 eggs
6 tablespoons half and half
1 tablespoon sugar
3 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
4 3/4-inch-thick slices soft-crusted French bread or egg bread
2 tablespoons (1/4 stick) butter
1/4 cup powdered sugar
Warm maple syrup (optional)
Beat eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla extract in 13x9x2-inch glass baking dish to blend. Add bread and turn to coat. Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 1 day.
Melt butter in heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining 1 teaspoon cinnamon and sift over toast. Serve with maple syrup, if desired.
8 ounces sushi rice
Sushi Su seasoning, recipe follows
1 full sheet nori (roasted seaweed)
1-ounce cucumber, julienned
1/2-ounce Kaiware (daikon sprouts), juilienne
4 ounces Unagi (broiled fresh water eel)
1 pinch sesame seeds
1 ounce Unagi Glaze, recipe follows
Gari (pickled ginger), to taste
Wasabi (Japanese horseradish), to taste
Soy Sauce, to taste
Special Equipment: Makisu (bamboo rolling mat)
To cook the sushi rice – wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.
Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.
Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice.
Sushi Su seasoning:
3 tablespoons sugar
1 tablespoon salt
1 cup rice vinegar
1- ounce sea kelp
Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
S ekai Wo
--O oini Moriagerutame no
---- S uzumiya haruhi no dan
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and chopped
4 ounces diced cooked ham
2 hard-cooked eggs, chopped
1 1/2 tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust dough
Preparation:
Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.
You will need:
- 2 cups of all purpose flour,
- 2 teaspoons of baking powder,
- some salt (1/2 teaspoon),
- 2 teaspoons of sugar,
- 2 cups of milk,
- 2 eggs,
- and one tablespoon full of melted butter.
(note - this recipe doesn't use yeast, the ingredients we mentioned at the beginning were just some general things you want to have at home if you want to make waffles regularly)
1. Separate the egg whites from the yolk and beat them until they turn into white snow.
2. Mix all the milk, melted butter, sugar, and egg yolks into smaller bowl. Mix until the sugar dissolves. Put all the dry ingredients (all purpose flour, baking powder, salt) into a bigger bowl and pour in the wet stuff. Mix until most of the batter is nice and even but leave some lumps that will tell you that you did not mix too much.
3. Gently mix egg whites into the batter.
4. You are finished, all you need to do is to bake your waffles. Just put one cup of batter in the preheated iron waffle and close it. It should take about 2 minutes, but check you waffle maker for specific instructions.
S ekai Wo
--O oini Moriagerutame no
---- S uzumiya haruhi no dan
4 cup. cooked, drained and mashed yellow squash
1 med. onion, diced fine
1/2 green pepper, diced fine
1/4 cup. chopped pimiento
1 stick butter (1/4 lb.), melted
1 cup. sour cream
1 can (10 3/4 oz.) cream of celery soup
3 cup. herb seasoned stuffing mix
Salt and pepper, to taste
1/2 cup. grated Parmesan cheese
Paprika
Mix all ingredients together except cheese and paprika. Place in a buttered casserole. Top with grated cheese and sprinkle with paprika. Bake 25 minutes in 350 degree oven or until bubbly.
3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Salt
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.
