Spookie's profile page
Recipes
Tomato-Rosemary Tart
By Spookie
Serve this savory pie as a starter for a ladies gathering, or have it as a light supper with a tossed salad
- 3 plum tomatoes
- 1/2 teaspoon kosher salt
- 1/2 (17.3-oz.) package frozen puff pastry sheets, thawed
- 1/4 cup (2 oz.) shredded mozzarella cheese
- 1 teaspoon lemon zest
- 1 teaspoon fresh rosemary
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon chopped fresh parsley (optional)
Crusting Chicken Secrets
By Spookie
The key to success involves the four "Cs": chicken, crumbs, coating, and cooking
- CHICKEN:
- Choose boneless, skinless breast halves.
- Because whole breast halves are too big, halve each one lengthwise.
- Lightly pound the pieces to an even 1/2" thick (be gentle). Pounding chicken pieces in a slightly damp plastic bag helps to prevent sticking and tearing.
- CRUMBS:
- Crumbs are the most important ingredient in crusting chicken.
- For the best crumbs, you need the right bread. A rustic-type loaf with a chewy, yet fairly soft crust is ideal (like CIABATTA). Bread with a holey interior makes crumbs vary in size - that's good. Stay away from loaves having dense, hard crusts.
- Cut bread into cubes (leave crust on). The crumbs will be different sizes-from powdery to the size of peas.
- Dry the crumbs on a baking sheet in a 200F oven until they are dried but not toasted, about 10-15 minutes.
- COATING:
- It is important to dip the chicken first in the egg mixture, then in the crumb mixture.
- Because the crumbs are coarse, they won't adhere well. Don't worry. Scoop handful of crumbs, piling them on each piece, then transfer chicken to a rack set over a baking sheet. Air-dry chicken in the fridge 20 to 20 minutes to set the crumbs.
- COOKING:
- To cook the chicken, first saute it on the stovetop in an ovenproof, nonstick skillet.
- As you put the chicken in the pan, lay it down toward you from back to front. This way, it rests on top of any of the crumbs that may fall off.
- Saute the chicken until it's golden and crisp on one side, then carefully flip the pieces over, using your hand to help gently guide them.
- Transfer the pan to a preheated oven at 450F to finish cooking the chicken, about 8 to 10 minutes more.
Chicken Noodle Casserole
By Spookie
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray
- 2 cups uncooked egg noodles
- 2 cups cooked, shredded chicken
- 1 (10 oz.) package frozen peas and carrots
- 1 (10 oz.) package frozen corn
- 1 cup milk
- 1 (10 oz.) can cream of chicken soup
- 1 (10 oz.) can cream of mushroom soup
- salt and pepper, to taste
- 1/2 Tablespoon dried minced onion
- 2 Tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning (optional)
Pumpkin Roll Cake
By Spookie
1. Preheat oven to 375F. Butter 13X9X5/8" jelly roll pan
- 1 cup sugar
- 3/4 cups all purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- Pinch of salt
- 3 large eggs, beaten to blend
- 2/3 cup canned solid pack pumpkin
- 2 tbs powdered sugar
- 1 8oz. package cream cheese, room temperature
- 1 cup powdered sugar
- 2 tbs(1/4 stick) unsalted butter, room temperature
- 1 tsp vanilla extract
- 1/2 cup finely chopped walnuts
- Powdered sugar
Sausage-Stuffed Manicotti
By Spookie
““I developed this recipe many years ago
- 10 uncooked manicotti
- Cooking spray
- 1 pound sweet turkey Italian sausage
- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups fat-free milk
- 1/8 teaspoon black pepper
- 1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 2 cups tomato-basil pasta sauce (such as Newman's Own)
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
Sweet Onion Corn Casserole
By Spookie
This tasty corn casserole gets plenty of flavor from sweet onions, cream-style corn, and cheddar cheese plus a litt...
- 2 large Vidalia or sweet onions, thinly sliced
- 1/2 cup butter
- 1 cup sour cream
- 1/2 cup milk
- 1/4 tsp salt
- 1/2 tsp dill weed
- 2 cups shredded cheddar cheese, divided
- 1 egg, lightly beaten
- 1 can (15 oz) cream-style corn
- 1 package (8oz) cornbread/muffin mix
- 4 drops hot pepper sauce
Cranberry Bread
By Spookie
1. Preheat oven to 325F. Grease a 9X5" loaf pan or 3 mini loaf pans
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup sugar
- 1 egg, well beaten
- 2 tbs melted butter
- 2 tbs hot water
- 1/2 cup orange juice
- 1/4 cup orange rind, grated
- 1 cup fresh or dried cranberries
- 1/2 cup chopped pecans
Pecan Pie Bars
By Spookie
I found this recipe in the Capital Cookbook that is published by Fundcrafters
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 1 cup butter or 1 cup margarine, softened
- 1 cup margarine, softened
- 4 large eggs
- 1 1/2 teaspoons vanilla
- 3 tablespoons butter or 3 tablespoons margarine
- 3 tablespoons margarine
- 1 1/2 cups sugar
- 1 1/2 cups Karo syrup
- 2 1/2 cups pecan halves
Creamy Frozen Fruit Cups Recipe
By Spookie
In a large bowl, beat the cream cheese and sugar until fluffy
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 1 jar (10 ounces) maraschino cherries, drained
- 1 can (11 ounces) mandarin oranges, drained
- 1 can (8 ounces) crushed pineapple, drained
- 1/2 cup chopped pecans
- 1 carton (8 ounces) frozen whipped topping, thawed
- Fresh mint, optional
Classic Cabbage Rolls
By Spookie
1. Cook 8 cabbage leaves in boiling water for 10 minutes, drain, rinse in cold water, and drain again
- 1 medium head of cabbage
- 1 1/2 cups chopped onions, divided
- 1 tbs butter
- 2 cans (14 oz each) Italian stewed tomatoes
- 4 garlic cloves, minced
- 2 tbs brown sugar
- 1 1/2 tsp salt, divided
- 1 cup cooked rice
- 1/4 cup ketchup
- 2 tbs Worcestershire sauce
- 1/4 tsp pepper
- 1 pound lean ground beef
- 1/4 pound bulk Italian sausage