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Cincinnati Style Chili

Cincinnati Style Chili
Print Recipe
Cook Time
1.5 Hours
Cook Time
1.5 Hours
Cincinnati Style Chili
Print Recipe
Cook Time
1.5 Hours
Cook Time
1.5 Hours
Ingredients
Servings:
Instructions
  1. Saute onions until tanslucent
  2. Add beef and dry spices and cook until brown
  3. Add liquid ingredients and simmer until sauce thickens
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Beefy Nacho Cassarôle

Beefy Nacho Cassarôle
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Beefy Nacho Cassarôle
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat oven to 350°.
  2. In a large skillet, brown the beef over medium-high heat, breaking it up with a spoon.
  3. When beef is cooked through, add salsa, sour cream, corn, and chili powder. Mix thoroughly.
  4. In a 2 quart cassarôle dish, layer beef mixture, then tortilla chips, then cheese. Repeat until all ingredients are gone. End with cheese.
  5. Bake for 20 minutes. Serve hot.
Recipe Notes

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Irish Brown Bread

Irish Brown Bread
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This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe Some time I would like to try it with King Arthur's Irish Wholemeal Flour.
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Irish Brown Bread
Print Recipe
This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe Some time I would like to try it with King Arthur's Irish Wholemeal Flour.
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Servings Prep Time
1 loaf 10-15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: loaf
Instructions
  1. Preheat oven to 400.
  2. Mix the dry ingredients together (flour, salt, baking soda, baking powder, & sugar).
  3. Add the butter milk and wet ingredients.
  4. Stir together until blended - some lumps will remain.
  5. Kneed until it holds together - about 10 times.
  6. Form it into a ball and place it onto a lightly greased baking sheet.
  7. Cut a deep cross into the top.
  8. Bake for 20-25 minutes then turn off the oven and let it remain in the oven another 20-25 minutes.
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Chicken Alfredo Pasta Bake

Ingredients

  • 16 oz ziti, penne, or rigatoni
  • 2 cups Alfredo sauce
  • 8 oz sour cream
  • 1 rotisserie chicken, removed from the bone
  • 15 oz ricotta cheese
  • 1 tsp garlic, minced
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp sage
  • 2 eggs, lightly beaten
  • 1/4 cup Parmesan cheese, grated
  • 1 tbsp parsley, chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

Instructions

  1. Preheat oven to 350°.
  2. Cook pasta according to package directions. Drain and mix pasta with Alfredo sauce, sour cream, and chicken.
  3. Combine ricotta, garlic, thyme, oregano, sage, eggs, Parmesan, and parsley. Season with salt and pepper.
  4. Add ricotta mixture to pasta. Stir to combine. Top with a thick layer of mozzarella.
  5. Bake in a 9″ x 13″ cassarôle dish for 30 minutes.
  6. Broil for 2-3 minutes or until cheese starts to brown.

Number of servings (yield): 8

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2015/06/20/chicken-alfredo-pasta-bake/

Tortellini with Mushrooms and White Wine Cream Sauce

Ingredients

  • 8 tbsp butter
  • 12 oz sliced cremini mushrooms, more if you like
  • 3/4 cup dry white wine
  • 2 cloves minced garlic
  • Juice of 1/2 a lemon
  • 1 tsp thyme
  • salt and pepper to taste
  • 1 cup cream
  • 2 (9 oz) packages of fresh tortellini
  • Grated Parmesan to garnish

Instructions

  1. Melt butter over med-high heat in a large skillet. Add mushrooms and sauté until they release their juices.
  2. Add garlic and wine. Cook until alcohol scent disappears. Add lemon juice, thyme, salt, and pepper.
  3. Whisk in cream until thoroughly mixed in.
  4. While sauce cooks, prepare tortellini according to package directions. Once tortellini is drained, toss with the sauce. Garnish with Parmesan cheese.

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2015/06/20/tortellini-with-mushrooms-and-white-wine-cream-sauce/

Chocolate Chip Cookies

 

Summary: Simply the best chocolate chip cookies you will ever eat. You can’t taste the cream cheese at all. They’re simply dense and rich and nicely chewy.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1/4 cup cream cheese (do not use whipped or fat-free)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 2 1/4 cups all purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups semi-sweet chocolate chunks
  • 1/4 cup mini chocolate chips

Instructions

  1. Cream together the butter, cream cheese, sugars, egg, and vanilla on medium-high speed.
  2. Stop and scrape down the bowl, then add flour, cornstarch, baking soda, and salt. Mix until just combined.
  3. Add chocolate chunks and chips. Beat until incorporated.
  4. Form into 2″ balls and flatten slightly into disks. Put disks on a plate and chill in the refrigerator for at least 2 hours and up to 5 days. THIS IS AN ESSENTIAL STEP! DO NOT SKIP IT!
  5. Preheat oven to 350°. Place disks on cookie sheets lined with parchment paper. You can place them fairly close together as they don’t spread very much if they’re properly chilled.
  6. Bake 8-9 minutes until edges have set and tops are beginning to set. Even if they look undercooked and glossy in the center, do not bake longer than 10 minutes. They will firm up as they cool.
  7. Allow cookies to cool at least 5 minutes before removing from the cookie sheets. Then remove to a cooling rack to finish cooling. Makes roughly 2 dozen.

5 :  ★★★★★ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2015/04/19/chocolate-chip-cookies/

Rice Cooker Rice Pilaf

 

Summary: Garlic rice pilaf you can make in a rice cooker!

Ingredients

  • 1 cup long-grain rice
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 2 tbsp butter
  • salt & pepper to taste

Instructions

  1. Place butter, garlic, and rice in your rice cooker and switch to “cook.”
  2. When butter is melted, stir the rice occasionally until butter is fully absorbed and rice turns golden-brown.
  3. Add liquids and cover.
  4. When rice cooker switches off, check that all liquids have been absorbed (our rice cooker requires 2 cycles to fully cook this recipe)
  5. Once all liquid is absorbed, fluff the rice and add the salt and pepper.

Preparation time: 5 minute(s)

Cooking time:

5 :  ★★★★★ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2015/03/18/rice-cooker-rice-pilaf/

Chicken Stir-Fry with Peanut Sauce

 

Ingredients

  • 4 tsp dark sesame oil, divided
  • 1/2 cup coconut milk
  • 4 tbsp soy sauce
  • 4 tbsp creamy peanut butter
  • 2 tbsp Sriracha
  • 4 tsp lime zest
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp ground ginger
  • peanut oil as needed
  • 3 lbs boneless, skinless chicken breasts
  • 2 heads broccoli, chopped
  • 1 lg red bell pepper, thinly sliced
  • 1/4 cup unsalted cashews to garnish

Instructions

  1. Make peanut sauce by whisking together 2 tsp sesame oil and next eight ingredients (through ginger). Set aside.
  2. Heat wok over high heat. Add remaining sesame oil and peanut oil as needed to lubricate the pan. Cook chicken breasts for 1 minute on each side, then evacuate from the wok and cut into thin slices (chicken will not yet be cooked through).
  3. Add more peanut oil as necessary and add broccoli and pepper to wok. Stir-fry 4 minutes or until vegetables are lightly browned.
  4. Reduce heat to medium high and add sauce and chicken to the pan. Cook 30 seconds, or until chicken is cooked through. Serve over rice. Garnish with cashews.

Notes

Make sure everything is ready to go in the pan before you start as this dish cooks fast!

Preparation time: 20 minute(s)

Cooking time:

Culinary tradition: Chinese

Calories: 283

Fat: 14.2

Protein: 29

5 :  ★★★★★ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2014/11/26/chicken-stir-fry-with-peanut-sauce/

Molasses Cookies

 

Summary: makes approximately 2 dozen cookies

Ingredients

  • 1 cup packed light brown sugar
  • 3/4 cup of shortening
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 tbsp white sugar

Instructions

  1. Preheat oven to 325°.
  2. Beat together brown sugar, shortening, molasses, and egg.
  3. In a separate bowl, combine flour, baking soda, ginger, cinnamon, cloves, and salt. Stir flour mixture into wet ingredients.
  4. Shape dough into balls the size of smallish walnuts. Dip tops in white sugar. Place on an ungreased cookie sheet, sugared sides up, about 2″ apart.
  5. Bake 13-16 minutes, or until just set and cookies appear dry. Immediately remove from cookie sheet to cooling rack.

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2014/10/16/molasses-cookies-2/

Savory Glazed Carrots

 

Ingredients

  • 1/2 cup chicken broth
  • 1/2 cup water
  • 2 tbsp unsalted butter
  • 2 tbsp light brown sugar
  • 1 tsp cumin
  • 1 tsp salt
  • 1 1/2 lbs carrots (about 6 large), cut into coins 3/8″-1/2″ thick
  • 2 tsp lemon juice
  • 4 tsp minced fresh parsley
  • salt and pepper

Instructions

  1. Combine first 6 ingredients (through salt) over med high heat until liquid begins to boil, stirring until sugar is dissolved.
  2. Add carrots, reduce heat, and simmer covered until carrots are tender (about 4-5 minutes).
  3. Uncover, raise heat, and allow liquid to continue cooking until reduced to a glaze.
  4. Stir in lemon juice and parsley and season with salt and pepper to taste. Serve immediately.

Preparation time: 15 minute(s)

Cooking time: 12 minute(s)

4 :  ★★★★☆ 1 review(s)

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Permanent link to this article: http://cookbook.atlow.org/2014/10/15/savory-glazed-carrots/