Reuben Crescent Bake
Source - Taste of Home - http://www.tasteofhome.com/recipes/reuben-crescent-bake
2 tubes (8 ounces each) refrigerated crescent rolls
1 pound sliced Swiss cheese
1-1/4 pounds sliced deli corned beef
1 can (14 ounces) sauerkraut, rinsed and well drained
2/3 cup Thousand Island salad dressing
1 egg white, lightly beaten
3 teaspoons caraway seeds
Unroll one tube of crescent dough into one long rectangle; seal seams and
perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake
at 375° for 8-10 minutes or until golden brown. Layer with half of the
cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread
over beef. Top with remaining cheese. On a lightly floured surface, press or
roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams
and perforations. Place over cheese. Brush with egg white; sprinkle with caraway
seeds. Bake for 12-16 minutes or until heated through and crust is golden
brown. Let stand for 5 minutes before cutting.
Yield: 8 servings.
Source ~ Taste of Home
Toni's Cookbook
These are not my original recipes ~ but a collection of my favorite recipes from across the web - because Pinterest is great, until the links disappear.
Sunday, January 18, 2015
Tuesday, August 5, 2014
Fresh Tomato Pie
My favorite recipe for garden ripe tomatoes, of course you have to add Bacon <3 -- crumble it in with the mayonnaise mixture.
Fresh Tomato Pie
User Rating 4 Star Rating (5 Reviews)
By Linda Larsen
Ingredients:
- 4 beefsteak tomatoes, sliced
- 1/2 teaspoon salt
- 3 tablespoons grated Parmesan cheese
- 1/2 cup chopped green onion
- 9 inch pie shell
- 3/4 cup mayonnaise
- 2 teaspoons cornstarch
- 1-1/2 cups shredded Cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup chopped fresh basil leaves
- Salt and pepper to taste
- (My addition) 4 slices cooked bacon, crumbled.
Preparation:
Preheat oven to 375 degrees F. Sprinkle tomatoes with salt and let stand 10 minutes; drain well on paper towels.
Sprinkle pie crust with 3 tablespoons Parmesan cheese. Layer tomatoes
and green onion over cheese. In medium bowl, combine mayonnaise with
cornstarch, Cheddar cheese, 1/3 cup Parmesan cheese, basil, Bacon and salt and
pepper to taste; mix well.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.
Gently place dollops of the mayonnaise mixture over the tomatoes and spread to cover as much as possible. Sprinkle with remaining Parmesan cheese.
Bake at 375 degrees F for 30-40 minutes or until pie crust is golden brown and mayonnaise mixture starts to brown.
Thursday, May 22, 2014
Recipe Folder 5/22/14
Here's a link to the recipes I have bookmarked in my browser as of 5/22/14:
http://toniscookbook.blogspot.com/p/blog-page.html
I haven't tried all of these, only wish I had the time.
Wednesday, April 23, 2014
My Husband's Favorite Fish Dinner - all pretty easy and quick with lots and lots of butter :)
Directions
Pan Fried Fish Fillets with Brown Butter
2 fish fillets
4 Tbsp butter
2 Tbsp olive oil
1/2 c flour
salt and pepper
2 Tbsp lemon juice
Fresh Thyme or Oregano
Season fish on both sides with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is hot, add olive oil followed immediately by 1-2 tablespoons
butter. Add Fish and cook until golden crust forms. Cooking time depends on type and thickness of fillet. Thin flounder = just a few minutes each side.
Turn Fish and continue cooking until browned. Remove to a warm plate.
Pour out the cooking fat from the pan, add 2
tablespoons of butter, cook until hazel color. Turn off the heat, add the lemon juice and few leaves of thyme or
oregano. Pour the brown butter sauce over the fish fillets and serve.
Roasted Brussels Sprouts with Hazelnut Brown Butter
EatingWell Test Kitchen (c) Eating Well, Inc.
Ingredients:
Ingredients:
1 tablespoon butter | 1/4 teaspoon salt | |
1 pound Brussels sprouts, trimmed and quartered | Freshly ground pepper, to taste | |
1/4 cup chopped hazelnuts | 3 tablespoons water |
|
||||||||
Saturday, March 22, 2014
Posted on Linda's Low Carb Recipes http://www.genaw.com/lowcarb/
This was great, served it with refried beans, rice and tortillas. The kids both liked it - they made their own burritos.
I cut chicken breasts into chunks, then put the chicken and the taco seasoning in a ziploc bag. Coated the chicken and sauteed it in a skillet. Followed the rest of the recipe as follows:
MEXICAN CHICKEN
1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Sunday, January 19, 2014
Pepperoni Pizza Puffs adapted from Everyday with Rachael Ray and Cassie Craves
- 3/4 cup flour
- 3/4 teaspoon baking powder
- 1 tablespoon Italian seasoning
- pinch of salt (my addition, optional)
- pinch of red pepper flakes (my addition, optional)
- 3/4 cup whole milk
- 1 egg, lightly beaten
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 cup cubed pepperoni
- 1/2 cup store-bought pizza sauce
2. Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.
3. Meanwhile, microwave the pizza sauce until warmed through. Serve the puffs with the pizza sauce for dipping.
Tuesday, January 7, 2014
SMOTHERED CHICKEN
FOR THE CREAMED SPINACH:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 C shredded parmesan cheese
2 cloves garlic, minced
3 T red onion, minced
2 T olive oil
Salt and pepper to taste
FOR THE SAUTEED MUSHROOMS:
8 ounce package of mushrooms, sliced
1/2 stick butter
2 T olive oil
1/2 C white wine
2 cloves garlic, minced
Salt and pepper to taste
FOR THE CHICKEN:
4-5 boneless chicken breasts
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 T garlic powder
1 T seasoned salt, like Lawry's
1 teaspoon pepper
Preheat the oven to 350 degrees. Sprinkle the garlic powder, seasoned
salt, and pepper on both sides of the chicken. Bake for 16 minutes.
Meanwhile, make the creamed spinach. Over medium-high heat, melt 2 T
olive oil in a skillet. Add in the onions and saute 2-3 minutes. Add
in the spinach and garlic. It will shrink ridiculously. When it's
cooked through, stir in the cream cheese and parmesan cheese. Continue
cooking and stirring until the cream cheese is melted. Remove from
heat.
For the mushrooms, melt butter and 2 T olive oil in a skillet. Put the
mushrooms in and cook until browned all over. Don't season with salt
until they are browned or they will never brown. Deglaze the pan with
the wine. Add in the garlic and season with salt and pepper. Cook
until most of the wine is cooked out.
SMASHED FRIED RANCH POTATOES
3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
Olive oil
2 T garlic powder
Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder.
EASY ROASTED ASPARAGUS
1 lb asparagus, ends trimmed
Juice of half a lemon
Olive oil
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan
Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer.
Bake 20 minutes.
When they are tender, sprinkle parmesan cheese over them and cover with foil. Let sit five minutes to melt the cheese.
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