Tips

Tips

Friends asked me to remind them of the cooking tips I have shared.

1-Nana Ortenzi's Parmesan Cheese storage
      Always buy a block of good quality Parmesan or Romano cheese.
      Grate what you need.  Most of the time if you do not use it up fast
      enough, the cheese dry out. Not if you follow my Mama's tip....
       get a clean white hankie or cloth napkin. Moisten thoroughly with
       white vinegar, wringing out the excess.  Wrap around the cheese and
       store in a Ziploc bag. Never have dried out cheese again.

2-Cutting an onion
     Peel the skins off. Cut off the top.  Cut the onion in one direction almost to the END. Turn      the onion, cut at 90 degrees to form cross cuts. Turn on its side and cut across the cuts.      Voila diced onions.

 Summers Harvest-one of our favorites to make when fresh tomatoes and cukes are in!

Summer Tomatoes and Cucumber Salad
3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium vidalia onion, cut in half and sliced and separated
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
fresh basil.5-6 leaves cut coursely
1/4 cup oil
Combine ingredients in a large bowl and mix well.
Refrigerate at least 2 hours before serving

Saucy Sausage Mac and Vegetable Bean Soup

Hi Foodies
Today I was bored and decided I wanted to make a new soup...so I looked in the cupboard and pulled out 4 variety of beans, elbow macaroni, Rotel tomatoes, tomato sauce. Next looked in the freezer, pulling out 12 oz sausage links, frozen green beans, peas, corn.
This is what I did...
Took the sausages and browned and drained, then cut into bite size pieces. Put in crock pot. Turn on to HI. I threw in the frozen green beans, peas, corn 1 small package/bag of each-(again make it your own and add more or less to taste!)
Added Beans:  1 can each, drained and rinsed: Kidney, Cannelli, Black and Navy (or your favorite)
Added 1 can Rotel Tomatoes with green chilies (if you like more tomatoes...add them!)
            1 4 oz can tomato sauce
Added chopped garlic-to taste (1-2 tsp fresh or already minced)
            onions-1 small diced
            Parsley, Basil-2 Tbs each
            2 Tbs of Beef Better than Broth (LOVE this...
                     gives a much better taste then broth in a box or can)
            1/2 cup red wine
            Salt and Pepper to taste
Covered the ingredients with water. Cook on HI. At the 2-3 hour mark I added 2/3 cup elbow macaroni and a large handful of fresh spinach. Cook another hour. Add Salt and pepper again if needed. If you like it spicy, add hot sauce/cayenne etc the last hour and/or use hot Italian sausage.
Serve topped with Parmesan and crusty Italian Bread.


The flavors exploded in my mouth! Very pleased if I say so myself!!
Have fun with this by altering the recipe to suit your tastes!

LOADED CAULIFLOWER

I found this on Facebook and would love to give credit because it was DELISH!

LOADED CAULIFLOWER

You won't be...lieve it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins) I personally use 1/2 lb of the bacon to split between inside and topping.
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

NOTE: THIS WAS DELISH!

Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle

 My dear friend and former neighbor, Sue Clark made this as a birthday gift by request for me! We moved and my daughters make it for me every year! YOU will NOT be disappointed!

Sue Clark's unBELIEVable Almond Pound Cake with Chocolate Ganache drizzle
1 cup Butter
3 cups sugar
6 eggs
3 cups flour
1/2 tsp baking soda
1 cup sour cream
1 tsp. almond extract

Cream sugar and butter together. Add eggs 1 at a time, beating welll after each egg. Add flour, baking soda and sour cream. Mix well. Add extract. Mix. Pour into  well greased bundt pan and bake at 350 degrees for 1 1/2 hours.  cool slightly and remove from pan. When totally cooled, drizzle dark and white chocolate. Can add a caramel ganache drizzle as well.

Buon apettito

PASTA E FAGOLI

My Nana Ortenzi used to make this wonderful soup. So I made my version of it. OK Ortenzi /Ordille cousins...what do you think??? Is it right?

PASTA E FAGOLI

3 teaspoons oil

2 lbs ground beef or Italian sausage (or a mixture of both)

1 1/2 cups  carrots, chopped                      

1 1/2 cups   onions, chopped

5 stalks celery, diced

48 ounces diced canned tomatoes

2 14 oz cans red kidney beans

2 14 oz cans white cannelli beans

8 cups beef stock

3 teaspoons oregano

2 1/2 teaspoons pepper 

3 teaspoons Italian seasoning                                                 

5 tablespoons fresh parsley, chopped

1 1/2 teaspoons Tabasco sauce (more or less to taste)

48 ounces tomato sauce

8 ounces dry small elbow macaroni

Directions:

1. Sauté meat in oil in large 10 quart pot until beef  browns. Drain.
2. Add onions, carrots, celery and tomatoes and simmer for about 10 minute.
3. Drain and rinse beans and add to pot along with beef stock, oregano, Italian seasoning, pepper, Tabasco, sauce and pasta .
4. Simmer until celery and carrots are tender, about 45 minutes.
5. Serve, topped with fresh parmesan   
6. NOTES : Makes 10 quarts! Just cut the recipe down for smaller batches or FREEZE for later or SHARE with friends. Serve with crusty Italian bread and a salad!

  

STUFFED BAKED TOMATOES

STUFFED   BAKED  TOMATOES

When the tomatoes are in season is the time to make these! My kids use to gobble them up!

         6 medium ripe tomatoes

         Italian Bread crumbs

        Shredded Mozzarella

        Fresh Basil and Parsley-3 tbs chopped of each

        Salt and Pepper to taste

        Butter

        Shredded Cheddar

Cut the top off the tomato. Throw away. Scoop out the insides of the tomatoes. Dice up and put in a medium sized bowl. Add equal amount of cheese to diced tomatoes. Add just enough of Italian Bread crumbs to bind together. Add spices, salt and pepper. Stuff into tomatoes. Top with a pat of butter and shredded cheddar. Place tomatoes in a small baking dish. 

Bake- 350 degrees 15-20 min til hot and bubbly, soft and still holding shape.

or 

Microwave Hi-3-4 minutes, checking for softness, continue in minute intervals until done.

Serve with your favorite steak, chicken or fish dishes!