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~ SHARED RECIPES & REVIEWS for DECEMBER 2012 ~

 
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dutchmom4
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Joined: 12 Oct 2006
Posts: 3342
Location: Michigan

PostPosted: Sat Dec 01, 2012 4:39 am    Post subject: ~ SHARED RECIPES & REVIEWS for DECEMBER 2012 ~ Reply with quote


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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3342
Location: Michigan

PostPosted: Sat Dec 01, 2012 4:42 am    Post subject: Reply with quote

I can't wait to see what you're cooking and baking in December! Please post your recipes and reviews.

-- Do you try many new recipes in December?

-- How early do you begin baking for Christmas?

~~Vicki


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pattit
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Joined: 25 Nov 2006
Posts: 6157
Location: Central PA

PostPosted: Mon Dec 03, 2012 11:48 am    Post subject: Beef Empanadas Reply with quote

BEEF EMPANADAS

Filling:
2 Tablespoons butter
1/2 cup chopped onion
1 pound lean ground beef
1 large tomato, peeled and chopped (or 1 8oz. can tomato sauce)
1 4oz. can chopped green chilis, undrained
1/4 cup chopped raisins
10 sliced green olives
3/4 teaspoon cumin
2 teaspoons chili powder
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground cloves

In hot butter in large skillet, saute onion until tender. Add beef, saute until no longer pink. Add tomato (or sauce) chilies, raisins and olives. Add cumin, chili powder, sugar, salt and ground cloves. Simmer stirring occasionally, 20 to 25 minutes, or until most of the liquid has evaporated. Remove from heat and allow to cool.

Pastry:
2 cups all-purpose flour
1/2 teaspoon salt
!/2 half cup shortening
4 Tablespoons ice water, or more as needed
shortening for deep frying **
beaten egg
In medium bowl, combine flour and salt. With pastry blender, cut in 1/2 cup shortening until well blended. Sprinkle with ice water, stir with fork until mixture holds together. Shape into a ball.
Divide pastry into 12 pieces. On lightly floured surface, roll each piece into a 5 inch round. Place about 1/4 cup filling on one half of each round, brush edge of half of the pastry round with beaten egg, fold over other half. Press edges with tines of a fork.
In heavy saucepan or electric skillet, slowly heat oil ( 1 1/2 to 2 inches) to 375 degrees on deep frying thermometer.Gently drop beef pies, a few at a time, into hot oil. Cook, turning with slotted utensil, until golden brown on both sides 3 to 4 minutes.
Drain on paper towels. Serve hot.

**I try to not fry anything, so lately I just brush the finished pies with beaten egg and put in oven at 375 until they are nice and brown.

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pattit
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Joined: 25 Nov 2006
Posts: 6157
Location: Central PA

PostPosted: Mon Dec 03, 2012 11:50 am    Post subject: Reply with quote

OOps, I only wanted the title underlined. I never can figure out the underlining, color and font.
Vicki, yes, I do try new recipes for Christmas.
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Ann_Marie_PA
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Joined: 21 Jun 2007
Posts: 5141
Location: near Lake Erie

PostPosted: Sun Dec 30, 2012 5:18 am    Post subject: Reply with quote

wow...usually there are 2 to 3 pages of recipes for December...


Chicken Dijon & Pasta


1 (3 to 4 pound) chicken, cut up and skinned, if desired (used 3 good sized chicken breasts)
1/3 cup French's Dijon Mustard
1/3 cup Italian salad dressing
1 can (10 3/4) condensed cream of chicken soup
4 cups hot cooked rotini pasta (8 ounces uncooked)
1 1/3 cups French's French Fried Onions, divided
1 cup diced tomatoes
1 cup diced zucchini
2 tablespoons minced parsley or basil leaves (optional)

Preheat oven to 400ºF. Place chicken in shallow roasting pan. Mix mustard and dressing. Spoon half of mixture over chicken. Bake, uncovered, 40 minutes.

Combine soup, 1/2 cup water and remaining mustard mixture. Toss pasta with sauce, 2.3 cup French Fried Onions, vegetables and parsley. Spoon mixture around chicken.

Bake, uncovered, 15 minutes or until chicken is no longer pink in center. Sprinkle with remaining 2/3 cup onions. Bake 1 minute or until onions are golden.

Makes 6 servings.

SOURCE: Grandma's Casseroles Home-Style Favorites (2003)


We didn't use the French Fried Onions and I would cut back a little bit on the Italian dressing...it was good, only had a little bit left. Smile

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tango
Capo di tutti Capi


Joined: 08 Aug 2007
Posts: 1747
Location: North Carolina

PostPosted: Sun Dec 30, 2012 12:21 pm    Post subject: Reply with quote

Hearty Italian Sausage Soup


1 lb Italian sausage, sliced
1 onion, chopped
2 clove garlic, minced
1 tsp olive oil
2 can(s) (14 oz. each) 25%-less-sodium chicken broth (I used homemade stock)
1 c water
1 can(s) (15 oz.) cannellini beans, rinsed
1 can(s) (14.5 oz.) stewed tomatoes, undrained
1 c rotini pasta, uncooked
1 1/2 c baby spinach leaves (left out)
1/2 c 2% milk shredded mozzarella cheese
saltine crackers
1 Tbsp oregano
salt & pepper, to taste
Directions

1. COOK sausage, onions and garlic in oil in a large saucepan 10 min., stirring frequently.
2. ADD next four ingredients and seasonings. Bring to a boil. Stir in Pasta; cook 8 min. or until tender. Remove from heat.
3. STIR in spinach; cover. Let stand 5 min. Top with cheese. Serve with crackers.

From the back of the box of Premium Crackers
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pattit
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Joined: 25 Nov 2006
Posts: 6157
Location: Central PA

PostPosted: Mon Dec 31, 2012 6:21 am    Post subject: Reply with quote

Tango that soup sounds good, but I would leave the spinach out also. I don't care for cooked spinach.
Ann, same with your recipe, it sounded good also but I would leave out those onions also.

Two great soup recipes!
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dutchmom4
Pro Chef


Joined: 12 Oct 2006
Posts: 3342
Location: Michigan

PostPosted: Mon Dec 31, 2012 11:28 am    Post subject: Reply with quote

Looks like it time for me to get back in the kitchen.

PattiT
- I wonder if your Empanadas recipe would work with gluten free flour?

Ann - All the ingredients on hand!

Tango - Soup is always a hit here. Can't wait to try it. Smile

~~Vicki
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