Elvis’ 75th Birthday Recipes:
Peanut Butter & Banana Sandwich
2 slices white sandwich bread
2 tbs peanut butter
1 ripe banana, mashed with a fork
2 tbs butter to grill
Optional: bacon and honey
The Elvis Presley Cocktail
Vodka: 1.5 oz
Bailey’s Irish Cream: ½ oz.
Crème de Banana: 1 oz.
Frangelico: 1 oz.
Pour into shaker with ice, shake, strain and pour into shot glass.
Olivea Manning's Recipes:
Olivia Manning's Famous New Orleans Marinated Shrimp Recipe Ingredients:
6 pounds raw shrimp in shells
2 bay leaves
1 tablespoon celery seed
3/4 cup salt
1 teaspoon cayenne pepper
2 cups oil
1/2 cup ketchup
3 tablespoons lemon juice
1/4 cup apple cider vinegar
1 tablespoon worcestershire sauce
1 5-ounce jar hot creole mustard
1 5-ounce jar horseradish
1 cup thinly sliced yellow onion
Salt and pepper to taste
The Big Easy Jambalaya
Makes 8 (1-cup) servings.
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
1 each medium green and yellow bell pepper, chopped
1 can (14 1/2 ounces) fire roasted or regular diced tomatoes, undrained
1 cup water
1 package ZATARAIN'S® Reduced Sodium Jambalaya Mix
1 pound large shrimp, peeled and deveined
1 package (12 ounces) andouille sausage, cut into 1/4-inch slices
1/4 cup chopped fresh parsley (optional)
Olivia’s Favorite Lace Cookies
Ingredients
2 cups old-fashioned rolled oats
1 Tablespoon flour
2 cups white sugar
1/2 teaspoon salt
2 sticks melted butter
2 eggs, beaten
1 teaspoon vanilla
Tailgating with Hillshire & Ball Park
Sideline Italian Sliders
Serves 6 (four sliders each)
1 package Hillshire Farm Beef Smoked Sausage
1 cup your favorite marinara sauce
½ cup shredded mozzarella cheese
24 Hawaiian sweet rolls (like King's Hawaiian 1-oz rolls),
or substitute any whole wheat silver dollar rolls
Goal Line German Potato Salad
Serves 6
1 package Hillshire Farm Polska Kielbasa, sliced into ½-inch slices
8 medium red-skinned potatoes
4 slices bacon
¼ cup white sugar
2/3 cup water
1/2 cup white wine vinegar
1/2 cup chopped green onions
Salt and pepper to taste
“The Master Recipe”
5 ½ Cups Whole wheat flour
2 Cups All-purpose Flour
1 ½ TBS Granulated yeast
1 TBS Kosher Salt
¼ Cup Vital Wheat gluten
4 Cups Lukewarm water
Cornmeal or parchment paper for the pizza peel
1 to 2 TBS Whole Seed Mixture to top crust
Bloody Mary 75th Anniversary Recipe
Primary alcohol: Vodka
Served: On the rocks
Standard garnish: Celery stalk or dill pickle spear
Standard drinkware: Highball glass
4.5 cl (3 parts) Vodka
9.0 cl (6 parts) Tomato juice
1.5 cl (1 part) Lemon juice
Chef Charles Recipes:
The Slanted Door Spring Roll
Yields 10 rolls
Mayo:
2 egg yolk
1/2 cup canola oil
Beat egg yolk. Slowly drizzle and whisk in oil, a little at a time.
1/2 lb. of lean pork loin
15 each medium size shrimp
15 sprigs mint (picked, no stems)
1 head of red leaf lettuce
1/2 pack of thin rice noodle (vermicelli)
10 x 12" round rice paper or tapioca sheets
The Slanted Door Peanut sauce
Yields about 2 cups
1C cooked sweet rice (see below)
3 tbsp Miso paste
1/2 Cup roasted peanuts
3 T neutral oil, like canola or grapeseed
1-2 Thai chili
2 clove garlic
3 tbsp ketchup
3 tbsp sugar
2 tbsp oyster sauce
1 1/2 tbsp lemon juice
1/2 tsp sesame oil
water as needed
Cat Cora's Recipes:
Pork Skewers with Feta-Mint Tzatziki- (Serves 6)
Pork that’s marinated overnight in a combination of fresh lemon juice, fresh orange juice, and spices is flavorful and succulent with a little bit of a kick. I use boneless center cut extra-thick pork
chops for this dish. If you don’t have time to do this the night before, try to marinate for at least 3 hours before grilling, (but if you only have 30 minutes to marinate, go for it; you’ll still get a
little tangy fruit flavor on your pork). Threading the skewers with chunks of fresh lemon and orange,
with their peels still on, gives you color that complements the pork- and you can squeeze the grilled fruit over the meat for an extra hit of flavor. Soak the wooden skewers in water for at least 60 minutes before threading on the meat. And if the weather isn’t cooperating, you can make these skewers under your broiler too.
8 to 10 8-inch wooden skewers, soaked
2 pounds boneless pork, cut into 1 1/2-inch strips or cubes
2 whole oranges, cut into wedges for the skewers
3 whole lemons, cut into wedges for the skewers
Marinade
1/2 cup plus 3 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
1/2 teaspoon dried chili flakes
1 teaspoon chili powder
2 tablespoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 pita rounds, sliced into two half-moon shapes
Iceberg or Romaine lettuce, shredded
Make the marinade by combining the olive oil, juices, chili flakes, chili powder, garlic, salt, and pepper. Cover and refrigerate for at least 30 minutes (although I prefer to marinate for 3 hours or overnight).
Soak skewers in a shallow pan of water for at least one hour. Thread skewers with 3 or 4 pieces of marinated pork, alternating with small wedges of lemons and oranges. Place skewers on
an area of the grill with no direct flame. Continue to brush marinade during grilling, until meat is browned, about 8 to 10 minutes or to desired doneness.
Serve immediately in pita pockets topped with shredded salad and tzatziki.
Feta-Mint Tzatziki- (Makes 1 1/2 cups)
Not all feta tastes the same. Try this with Greek feta or an American artisanal feta and see how different the final result tastes. Mint adds a cool flavor and nice flecks of color to this version of a Greek classic.
1 cup plain yogurt, strained (see note below)
2 tablespoons crumbled feta cheese
1 tablespoon fresh lemon juice
2 tablespoons good olive oil
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon kosher salt
2 teaspoons finely chopped mint
1 cucumber, peeled
In a medium bowl, combine all ingredients except the cucumber. Using an old-fashioned box grater, grate the cucumber directly over the yogurt mixture. Cover the bowl, put it in the refrigerator, and
chill for at least an hour or overnight.
Cat’s Note: Greek yogurt is so thick you can place a spoon in the middle, walk away, and the spoon will remain standing right where you left it. American yogurt is much thinner. If you don’t have time to
strain, don’t worry; you can use the yogurt right out of the carton and the flavor will still be just fine.
Jello Molding with Sam Bompas and Harry Parr- the "Jelly Mongers"
Jell-O Jigglers Recipe: Prep: 10 Minutes
Makes 24 servings
1. STIR 2-1/2 cups boiling water (do not add cold water) into 4 pkg.
(4-serving size each) gelatin in bowl 3 minutes until dissolved.
Pour into 13x9 inch pan.
2. REFRIGERATE 3 hour until firm.
3. DIP bottom of pan in warm water about 15 seconds. Cut into 1-inch
squares, or decorative shapes with cookie cutters, all the way
through gelatin. Lift from pan.
www.jell-o.com
www.jellymongers.co.ukCooking For Nookie!www.cookingfornookie.com Island Coconut Chicken w/Spicy Apricot Dip
375˚ 25 minutes
1 1/2 lbs. Chicken Breast Tenders
1 ½ teaspoon Salt
1 ½ teaspoon Black Pepper
1 teaspoon Ground Ginger
½ Cup Cornstarch
2 Cups Buttermilk
2 Eggs
2 Cup Sweetened Shredded Coconut
¼ cup Melted Butter
In shallow bowl mix milk, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon ginger. Add chicken tenders and cover. Refrigerate for 30 minutes to 3 hours.
In small bowl mix ½ teaspoon salt, ½ teaspoon pepper, ½ cup cornstarch, and 1 teaspoon cayenne pepper; set aside.
In another small bowl add 2 Cups sweetened shredded coconut, set aside.
In another small bowl add 2 slightly beaten eggs.
Remove chicken tenders from refrigerator and take each piece from the milk marinade and then dredge in cornstarch mixture, then in eggs, then in coconut, making sure to fully coat each side. Place coated tenders in 13 x 9 x 2 pan and then drizzle the tops with melted butter. Place pan in the center of the heated oven and bake for 25 minutes or until done.
Spicy Apricot Dip
1 Cup of Apricot Jelly
2 Tsp. of Dijon Mustard
Mix ingredients together
What's In Your Kitchen Giveaway!
Recipe Finalists:
Finalist #1
Kari Mapes- Midlothian, TX
Cheese Toast:
1 small (mini) loaf of Rye or Pumpernickel Bread
½ Cup Parmesan Cheese (fresh shredded)
2 Cup grated swiss cheese
1 Cup Real bacon bits
1/2 Cup mayonnaise
Mix cheeses, bacon bits, and mayo. Spread on bread, place on cookie sheet and broil for 2-3 min until cheese is melted and bubbly. Serve warm.
Finalist #2
Nicola Gould- Huntsville, AL
Chicken Enchiladas:
Cube and brown chicken with your desired spices
In separate pan sauté onion and bell peppers (red,yellow,or green) Add veggies to the chicken.
In separate pan melt a cube of cream cheese then add cream of chicken soup and a cup of sour cream.
Add chicken and veggies to this mix and blend.
Fill flour tortillas with the chicken and veggie mixture and fold.
Cover with your favorite shredded cheese and bake for 15 minutes at 350 degrees.
Finalist #3
Patrick Williams- Youngstown, OH
Pina Colada Upside Down Cake:
You use a regular yellow cake recipe
Add 1tsp of rum extract and coconut cream pudding
Line the bottom on a bunt pan with cooking spray or oil… layer in pineapple chucks and marchiano cherries
Pour cake mix over top
Bake at 350 for 45 min
Let cool before serving
Recipes of the day:
From: Sonya in San Jose, CA
Garlic Chicken:
Melt 1 stick of butter.
Mix with the juice of one lemon, 4 cloves of chopped garlic and a tube of crumbled Ritz crackers.
Cut up chicken into bite size pieces and mix with coating.
Bake at 350 until done (about 25 minutes)
From: Barbara of Kansas City, Kansas
Cheese Ball:
-Philadelphia Cream Cheese
-Hidden Valley Ranch Salad Dressing (original dry in envelope)
-Pecan chips/pieces, bacon bits, or ground parsley
Place cream cheese in a bowl; mix with dry/powdered salad dressing mix until completely mixes; roll into a ball or log then roll entire ball/log in either pecan pieces (recommended), chill to improve flavor. Remove and allow it to be come room tempura before serving with crackers.
Ham Rolls:
-Whole or half boneless ham sliced for sandwiches
-Jars of Kraft flavored cheese (pineapple, old English, jalapeño, etc.) Suggested or
-Philadelphia flavored cream cheeses
-Leaf lettuce
Cover a serving dish or tray with washed dried leaf lettuce; set aside on another plate or cutting board. Then spread each individual ham slice end to end with cheese and roll into a roll up, cut into 2 or 3 even pieces depending on how large you want them. Place on the lettuce bed in desired design…Cover & chill until ready to serve
Elisa from Long Beach, MS
Ham and Cheese Cannelloni
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
2 cups heavy cream
1/2 teaspoon salt
1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1 large egg
8 egg-roll wrappers
8 slices deli ham
1 cup freshly grated Parmigiano-Reggiano cheese
Debbie from Loiuisville, KY
Buttermilk Pie
1 1/2 cups granulated sugar
1 tablespoon flour
1 tablespoon vanilla extract
4 large eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10-inch basic pie crust shell
Mardi Gras at Universal Studios- Fat Tuesday 2/24/09
Showcasing classic Mardi Gras food.
Jambalaya Recipe:
Ingredients:
Olive Oil- 4 Tbsp
Garlic Peeled, minced- 1 Tbsp
Onions, small dice- 1/4 cup
Celery, small dice- 1/4 cup
Green Peppers, small dice- 1/8 cup
Sausage Andouille, sliced in 1/4" slices- 3/4 cup
Tasso Ham, dice 1/4"- 1/4 cup
White Rice- 3/4 cup
Chicken Stock- 2 cups
Black Eyed Peas frozen- 1/4 cup
Tomato Puree- 2 Tbsp
Salt plain- to taste
Bay Leaves whole- 2 leaves
Cayenne Pepper- 1/2 tsp
Oregano- 1/2 tsp
Rosemary- 1 tsp
Thyme- 1 tsp
Chicken Breast, diced- 1 cup
Bay Shrimp, uncooked- 1/2 cup
Tomato, peeled, seeded and diced- 1 each
Method of preparation:
1. In a quart sauce pan or pot add olive oil and heat
2. Add the Tasso and Andouille sausage and saute until crisp
3. Next add onions, celery, pepper, and garlic and continue to cook for 5 minutes
4. Add chicken and continue cooking 5 to 7 minutes mixing constantly
5. Add tomato, tomato puree, all seasonings and chicken stock and bring to a boil
6. Add rice and shrimp and stir and bring to a simmer and cover and cook slowly until rice is tender
7. Adjust seasoning and serve immediately
Caribbean Pineapple Shrimp Skewers
1 cup tomato ketchup $0.76
¼ cup soy sauce (low sodium) $0.23
1/4 cup Smucker's marmalade $0.60
1 tablespoon Dijon mustard
1/4 cup brown sugar
1/4 teaspoon crushed red pepper flakes
¼ teaspoon cinnamon
2 whole garlic cloves, minced
1 1/2 tbsp cilantro, chopped
32 shrimp, peeled and deveined $3.98
32 pieces Nature’s Peak frozen pineapple $2.25
16 wooden skewers, soaked in water for 30 minutes
olive oil, for brushing
salt and ground black pepper
Directions
In a medium saucepan over medium heat, add the ketchup, soy sauce, marmalade, mustard, sugar, garlic, pepper flakes and cinnamon. Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool. Place about half the sauce into a small bowl with chopped cilantro.
Heat a grill pan. On a skewer, alternating between the shrimp and pineapple, thread 2 pieces shrimp, and two pineapple pieces on each skewer. Brush them with olive oil and season them with salt and pepper. Brush skewers with some of the sauce. Cook them in grill pan, basting frequently with the sauce, until cooked through, about 3 minutes per side. Serve on a platter with reserved sauce on the side for dipping.
Prosciutto-wrapped Chicken Skewers with Sweet Cranberry Dipping Sauce 4 chicken boneless breast, halved and skin removed
16 very fine slices prosciutto
18 sage leaves, finely chopped
4 tablespoons olive oil
salt
pepper
Cranberry Dipping Sauce:
½ package Nature's Peak Cranberries
1 ½ cups orange juice
½ cup water
2 tablespoon cider vinegar
2 tablespoons light brown sugar
salt and pepper
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