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Chedder Box's Derby Pasta
Once you eat this you will put it at the top of your list! Enjoy!
This recipe -- made with asparagus spears, lots of feta cheese and colorful bell peppers -- is more of a special occasion dish. It's perfect for a gift dish. (Although, who knows, you may just want to treat yourself.)
1 pound bow-tie (farfalle) pasta (I like to use penne')
1 bunch asparagus, trimmed to about 6 inches in length
1 pound feta cheese, or as desired, crumbled
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup thinly sliced oil-pack, sun-dried tomatoes
1/4 cup olive oil
2 tablespoons red-wine marinade (recipe follows)--I like more of the marinade in mine so adjust to your taste!
Salt and pepper to taste
Cook pasta according to package directions; drain throughly. Meanwhile, bring about 3 cups of water to boil in a large saucepan (there should be about an inch of water in the pan). When the water boils, add asparagus, cover pan and cook 2 to 3 minutes, or until the asparagus is as crisp or as limp as you like it. Drain thoroughly. Cool.
Toss the pasta, asparagus, cheese, peppers and sun-dried tomatoes in a bowl. Add olive oil, marinade (recipe follows), salt and pepper; mix well. Serve at room temperature.
Serves 4 to 6.
Red-wine marinade
2 cups sugar
1 cup red-wine vinegar
Combine sugar and vinegar in a saucepan. Bring to a boil. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. (You should no longer be able to feel sugar grains under the spoon as you stir.)
Remove from heat. Let stand until cool. Store in a tightly covered container. Keep refrigerated. Mixture will keep about 1 week.
Makes about 2 cups.
Note: Extra marinade may be used as a base for vinaigrette salad dressings by mixing it with olive oil and spices of your choice. Or brush it over roasted potatoes, or add it to pan sauces.
Waldorf Salad
John Harding/Senior Sous Chef
Opryland Hotel, Nashville Tennessee
2 red delicious apples, diced
2 ribs celery, diced
1/4 to 1/2 c mayonnaise
1/4 c honey
Bibb lettuce
Salt to taste
4 chopped prunes
4 chopped apricots
1/2 c golden raisins
1/2 c almond toffee
Directions: Combine apples, celery, and mayonnaise. Chill thoroughly.
Serve on bed of lettuce, topped with walnuts and almond toffee.
Italian Green Beans and Artichoke Salad
2 cans cut green beans
1 can artichoke hearts, quartered
1/2 cup olive oil
3/4 cup Italian bread crumbs
1/3 cup Romano cheese, shredded
2 cloves garlic, minced
Salt and pepper to taste
Combine the first three ingredients and garlic and refrigerate overnight. Add remaining ingredients and mix thoroughly.
Pasta Salad with Peanut-Lime Vinaigrette
Recipe from Aussie Tracy K Chef at the Fine Cooking board... This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course. 4 servings
40 minutes 30 mins prep
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2-4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or sesame seeds, with additional for garnish (optional)
Peanut-Lime Vinaigrette
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt
1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.
Bacon and Tomato Dip
1 1 lb package of bacon
8 oz. of sour cream
8 oz. of mayonnaise
1 tsp. garlic powder
1 pinch of salt (to preferred taste)
4 - 6 medium tomatoes (diced to bite sized pieces)
Cook bacon until crisp, drain grease and press between paper towels, and crumble into small pieces. Dice tomatoes into small bite sized pieces of tomato. Mix together all ingredients and serve with a variety of crackers.
Attended a summer cookout and everyone enjoyed the Pineapple Rum Baked Beans. I thought some of you folks would enjoy them as well.
Pineapple Rum Baked Beans
Bacon and coffee add to the many strong flavors that blend
beautifully in this wonderful cookout side-dish.
4 lb. canned baked beans
2 tsp. dry mustard
1/4 cup strong coffee
1/2 cup brown sugar
8 slices thick-sliced bacon; cooked, crumbled
1/2 cup rum
8 1/4 oz. can pineapple tidbits; drained
Preheat oven to 350F. Spray 8x12" baking dish with non-stick
cooking spray. Combine beans, mustard, coffee, brown sugar and
bacon. Pour into baking dish. Cover and bake 45 minutes. Stir
in rum and place pineapple on top. Bake, uncovered, 25 until
thickened and top is browned. Serves 10-12.
Chili Pepper Casserole (The Napa Inn, Napa, CA)
Ingredients
3 eggs
1 cup milk
1/2 cup Bisquick baking mix
1/2 teaspoon salt
Two 4-ounce cans green chillies, chopped
2 cups chopped tomatoes
2 cups shredded cheese
Heat oven 350 degrees
In a greased 8 x 8-inch pan layer chillies, tomatoes, and
cheese. Beat eggs, milk, baking mix, and salt. Pour over
vegetables and cheese. Bake uncovered 40 to 45 minutes or
until golden brown.
Serves: 6
Once you eat this you will put it at the top of your list! Enjoy!
This recipe -- made with asparagus spears, lots of feta cheese and colorful bell peppers -- is more of a special occasion dish. It's perfect for a gift dish. (Although, who knows, you may just want to treat yourself.)
1 pound bow-tie (farfalle) pasta (I like to use penne')
1 bunch asparagus, trimmed to about 6 inches in length
1 pound feta cheese, or as desired, crumbled
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1/4 cup thinly sliced oil-pack, sun-dried tomatoes
1/4 cup olive oil
2 tablespoons red-wine marinade (recipe follows)--I like more of the marinade in mine so adjust to your taste!
Salt and pepper to taste
Cook pasta according to package directions; drain throughly. Meanwhile, bring about 3 cups of water to boil in a large saucepan (there should be about an inch of water in the pan). When the water boils, add asparagus, cover pan and cook 2 to 3 minutes, or until the asparagus is as crisp or as limp as you like it. Drain thoroughly. Cool.
Toss the pasta, asparagus, cheese, peppers and sun-dried tomatoes in a bowl. Add olive oil, marinade (recipe follows), salt and pepper; mix well. Serve at room temperature.
Serves 4 to 6.
Red-wine marinade
2 cups sugar
1 cup red-wine vinegar
Combine sugar and vinegar in a saucepan. Bring to a boil. Cook, stirring constantly, until the sugar dissolves, about 2 minutes. (You should no longer be able to feel sugar grains under the spoon as you stir.)
Remove from heat. Let stand until cool. Store in a tightly covered container. Keep refrigerated. Mixture will keep about 1 week.
Makes about 2 cups.
Note: Extra marinade may be used as a base for vinaigrette salad dressings by mixing it with olive oil and spices of your choice. Or brush it over roasted potatoes, or add it to pan sauces.
Waldorf Salad
John Harding/Senior Sous Chef
Opryland Hotel, Nashville Tennessee
2 red delicious apples, diced
2 ribs celery, diced
1/4 to 1/2 c mayonnaise
1/4 c honey
Bibb lettuce
Salt to taste
4 chopped prunes
4 chopped apricots
1/2 c golden raisins
1/2 c almond toffee
Directions: Combine apples, celery, and mayonnaise. Chill thoroughly.
Serve on bed of lettuce, topped with walnuts and almond toffee.
Italian Green Beans and Artichoke Salad
2 cans cut green beans
1 can artichoke hearts, quartered
1/2 cup olive oil
3/4 cup Italian bread crumbs
1/3 cup Romano cheese, shredded
2 cloves garlic, minced
Salt and pepper to taste
Combine the first three ingredients and garlic and refrigerate overnight. Add remaining ingredients and mix thoroughly.
Pasta Salad with Peanut-Lime Vinaigrette
Recipe from Aussie Tracy K Chef at the Fine Cooking board... This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course. 4 servings
40 minutes 30 mins prep
1 lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2-4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or sesame seeds, with additional for garnish (optional)
Peanut-Lime Vinaigrette
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil
salt
1. To make dressing: In a food processor, process everything except the oil.
2. Slowly drizzle in the oil until emulsified.
3. Scrape into a bowl and wait for half an hour for the flavours to develop.
4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
5. Serve at room temperature.
Bacon and Tomato Dip
1 1 lb package of bacon
8 oz. of sour cream
8 oz. of mayonnaise
1 tsp. garlic powder
1 pinch of salt (to preferred taste)
4 - 6 medium tomatoes (diced to bite sized pieces)
Cook bacon until crisp, drain grease and press between paper towels, and crumble into small pieces. Dice tomatoes into small bite sized pieces of tomato. Mix together all ingredients and serve with a variety of crackers.
Attended a summer cookout and everyone enjoyed the Pineapple Rum Baked Beans. I thought some of you folks would enjoy them as well.
Pineapple Rum Baked Beans
Bacon and coffee add to the many strong flavors that blend
beautifully in this wonderful cookout side-dish.
4 lb. canned baked beans
2 tsp. dry mustard
1/4 cup strong coffee
1/2 cup brown sugar
8 slices thick-sliced bacon; cooked, crumbled
1/2 cup rum
8 1/4 oz. can pineapple tidbits; drained
Preheat oven to 350F. Spray 8x12" baking dish with non-stick
cooking spray. Combine beans, mustard, coffee, brown sugar and
bacon. Pour into baking dish. Cover and bake 45 minutes. Stir
in rum and place pineapple on top. Bake, uncovered, 25 until
thickened and top is browned. Serves 10-12.
Chili Pepper Casserole (The Napa Inn, Napa, CA)
Ingredients
3 eggs
1 cup milk
1/2 cup Bisquick baking mix
1/2 teaspoon salt
Two 4-ounce cans green chillies, chopped
2 cups chopped tomatoes
2 cups shredded cheese
Heat oven 350 degrees
In a greased 8 x 8-inch pan layer chillies, tomatoes, and
cheese. Beat eggs, milk, baking mix, and salt. Pour over
vegetables and cheese. Bake uncovered 40 to 45 minutes or
until golden brown.
Serves: 6
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