Kitchen Deals -> Recipes

INGREDIENTS:

• 1 1/2 cups uncooked wild rice
• 4 1/2 cups water
• 1 pound chicken gizzards
• 1 tablespoon extra virgin olive oil
• 1/2 medium red onion, chopped
• 1 large portobello mushroom cap, chopped
• 1 clove garlic, chopped
• 1/4 cup sun-dried tomatoes
• 1 cup grated Parmesan cheese

DIRECTIONS:

1. Place rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. Preheat oven to 300 degrees F (150 degrees C). Lightly grease a medium casserole dish.
3. Place gizzards in a pot with enough water to cover, and bring to a boil. Cook 15 minutes. Drain, and dice.
4. Heat olive oil in a skillet, and cook the onion, mushroom, garlic, and sun-dried tomatoes until tender. Mix in the cooked gizzards, and cook until lightly browned. Transfer mixture to the prepared casserole dish, and stir in the rice. Top with Parmesan cheese.
5. Bake 20 minutes in the preheated oven, until bubbly.

INGREDIENTS:

• 1/2 cup uncooked elbow macaroni
• 1 1/2 pounds ground beef
• 1/2 onion, chopped
• 1 teaspoon garlic powder
• salt and pepper to taste
• 1 (8 ounce) can tomato sauce
• 1 cup stewed, diced tomatoes
• 1 (15 ounce) can whole kernel corn, drained

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
3. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.

INGREDIENTS:

• 4 whole (12 ounce) trout, cleaned with tails and heads on
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 3 tablespoons olive oil
• 2 lemons - cut into wedges, for garnish

DIRECTIONS:

1. Remove gills from fish and discard. Rinse fish under cold water.
2. In a large skillet heat oil over medium heat.
3. In shallow dish, combine the flour, cornmeal, salt and pepper. Raise heat to high. Dredge fish in flour mixture and fry in hot oil for about 4 to 6 minutes on each side or until meat flakes with a fork. Serve garnished with lemon wedges.

INGREDIENTS:

• 1 egg
• 1 tablespoon milk
• 3/4 cup grated Parmesan cheese
• 1 1/4 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon paprika
• 8 (4 ounce) fillets catfish
• 1/4 cup margarine, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Beat the egg together with the milk in a medium bowl. In another bowl, stir together the cheese, flour, salt, pepper and paprika.
3. Dip catfish in the egg and milk mixture, then dredge in the cheese mixture until coated. Arrange fish in a single layer in the bottom of a 9x13 inch baking dish. Pour melted butter over the fish.
4. Bake for 15 minutes, or until golden brown.

INGREDIENTS:

• 1/2 cup vegetable oil
• 3 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon salt
• 6 ounces macaroni
• 1/4 cup grated Parmesan cheese
• 2 cups broccoli florets
• 4 ounces sliced pepperoni sausage
• 10 cherry tomatoes, halved
• 1/2 cup shredded mozzarella cheese

DIRECTIONS:

1. Cook pasta in a pot of boiling salted water until al dente. Drain.
2. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

INGREDIENTS:

• 2 pounds sliced zucchini
• 1/4 cup chopped onion
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1 cup grated carrots
• 1 stick unsalted butter, melted
• 1 (6 ounce) package chicken-flavored dry bread stuffing mix

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
3. In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

INGREDIENTS:

• 2 pounds haddock fillets
• salt and pepper to taste
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 onion, thinly sliced
• 1 cup shredded mild Cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
2. Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
3. Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.

INGREDIENTS:

• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 cup butter, divided
• 1 cup all-purpose flour, divided
• 1 pound fresh crabmeat
• 4 cups water
• 1 pound fresh shrimp, peeled and deveined
• 1/2 pound small scallops
• 1/2 pound flounder fillets
• 3 cups milk
• 1 cup shredded sharp Cheddar cheese
• 1 tablespoon distilled white vinegar
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• 1 pinch ground black pepper
• 1 dash hot pepper sauce
• 1/2 cup grated Parmesan cheese

DIRECTIONS:

1. In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
2. In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
3. In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
4. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
5. Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

INGREDIENTS:

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup milk
• 2 pounds red snapper fillets
• 1/2 pound cooked medium shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese

DIRECTIONS:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
3. Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
4. Bake, uncovered, for 20 to 25 minutes.