Favorite Recipes..

Re-Post.......Favorites

Over the past 7 years I have found the below posts to be some of the most popular ones viewed. Two great years of baking and cooking and sharing recipes for you and your family, hoping to make your time in YOUR kitchen a time for making great food memories more enjoyable.

Some of the links are not highlighted so you may have to copy and  paste the link in your browser to access.  I am sorry for any inconvenience this may have caused you.  

*****Here is the Most Popular Post!

Strawberry Blueberry Cobbler
Strawberry Blueberry Cobbler

After checking my blog posts it seems the second most viewed(2) recipe has been my own recipe for Italian seasoned Porketta (porketta).

Porketta


3. Aunt Alda's Cheesecake

 
Aunt Alda's Cheesecake Recipe

4. Italian Ciambellone

Italian Ciambellone


5. Roasted Pork, Spinach and Carrots

Roasted Pork and carrots



6. Two Lonely Apples and a Piecrust

Two lonely apples and a piecrust


7. Handy Kitchen Tools #3

 http://iliketobakeandcook.blogspot.com/2011/08/handy-kitchen-tools-3.html

8. Drop Noodles for Haluski

 

Drop noodles for Haluski

9. Italian Stuffed Meatloaf

 

  Stuffed Italian Meatloaf



10. Sweet BBQ Bake

 

 Sweet BBQ Bake


11. Bacon /Cheeseburger loaf

Bacon Cheeseburger Meatloaf

12.. Easy Bake Scones

 

Easy Baked Scones


13. Mom's Italian Macaroni and Cheese

 
 Mom's Italian Style Mac and Cheese


14. Cream Puff Ring

 
Cream Puff Ring

15. Chicken Francaise

 
Easy Chicken Francaise




******There were a lot of others that had great responses as well.  Honorable mention to Aunt Dora's Earthquake cake, Easy Peanut Butter Fudge, My version of Banana Split cake, A different salad Roasted Butternut Squash and many more.


To date I have posted over 1300 recipes which include many family recipes and each and every one of them I am proud of.  I have many more recipes to share with you and hope you are enjoying my blog posts as much as I am enjoying writing, taking photos and posting them.

Happy Baking and Cooking from my kitchen to yours,

 

5/19/13
re-post 2/24/14
12/4/17

Asian Wild Rice Salad with Cashews!

 *This post on Asian Salad was one of my most popular salads that I am happy to share with you new foodie friends.



It's Salad Time in my kitchen,

Caught this recipe in yesterday's paper and just had to make it.  I love any food with an Asian flair.  The author( Patricia Cornwell) said that is it perfect with hamburgers and hotdogs as a light side and I have to agree.  If you tired of the same potato or macaroni salad give this one a try.

Note:  This was a first try with wild rice.  I have used mixed wild and regular rice but this recipe called for all wild rice. This light salad had the best flavor and taste and adding the cashews certainly complimented the dish.  I'd rate it high on the top of my favorites for a different side or light dish.

 

The dark wild rice, red peppers, scallions make this dish not only colorful but the blend of the dressing makes this a terrific combo.

1 cup uncooked wild rice, rinsed and drained ( I used Reese brand All Natural Quick cooking Wild Rice)
4 cups chicken broth
3 T olive oil
1 1/2 cup chopped red  or green pepper
3/4 cup coarsely chopped cashews
****Note: I used the whole box of wild rice 2.75 oz. and I feel that I could have decreased the broth to 3 cups.

Dressing:
3 T seasoned rice vinegar or apple cider vinegar
2 T olive oil
1 T Asian sesame oil
1 clove garlic minced
pinch salt
dash pepper
******Combine vinegar, oils, garlic, salt and pepper and whisk or place in a jar and shake well.  Pour over salad and toss to coat.


In a large saucepan bring rice and chicken broth to a boil over high heat. Reduce heat and simmer approx. 45 to 50 minutes or until rice is tender.  Drain any excess liquid and set rice aside.

In a medium skillet heat 3 T olive oil over medium heat.  Add peppers and cook until tender.  Add cashews and green onions.  Cook for 2 or 3 minutes or until cashews begin to brown.  Remove from heat.  In a large bowl stir wild rice and pepper mixture. Pour dressing over salad to coat.  Refrigerate for at least 2 hours.

From my kitchen to yours

6/30/14

7/30/12
1/1/13
7/11/13

Crockpot Mongolian Beef

Hi everyone:  This was one super recipe and so easy to make in the crockpot.

I've been slacking when it comes to meals so when I saw this recipe I figured I had to try it because it just seemed to be so easy that I couldn't resist it for a light summer meal.

Summer makes me want to use a crockpot whenever I can.  I love salads and easy stove top and skillet dishes but when I want to do a few things that require me out of my house and kitchen well crockpot meals are on the top of my list.

I followed it to the tee for the exception of the meat.  I would have bought the flank steak but couldn't resist the sale the store had on round steak.  I use round steak a lot in crockpot recipes. It's a little more dense so it does have to be baked or complimented with a sauce or gravy and requires a little more cooking to be tender so it's very crockpot friendly.


Enjoy!

1 ½ pounds Flank Steak ( Round steak was on sale so I used it and cut it into strips)

¼ cups cornstarch

2 tablespoons Olive Oil

½ teaspoons mince Garlic, Cloves

¾ cups Soy Sauce

¾ cups Water

¾ cups Brown Sugar

1 cup grated Carrots

green onions, for garnish

Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.Cook for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Baked Ziti /Rigatoni

Here's my pasta casserole recipe for those who want a great Italian meal for family and friends.  Great for parties as in Graduation or fun gatherings. 

You can be sure to find this at one if not all of our family get togethers.  We love pasta and most people do.  **This recipe stores well and can be made the night before for convenience.   You can bake the casserole the next day after you set it on your counter for abut 1/2 hour before baking. It will take longer if you take it right out of refrigerator.

Leftovers can be frozen (which I seldom do ) can be cut into squares, wrap tightly in foil and store in a freezer bag until you need a quick bite..  

My recipes is as follows:


l lb. rigatoni or ziti pasta cooked a'dente (cook less than package requires as not to overcook when baking)
1 -16 oz fresh mozzarella grated on larger holes on grater
1-15  oz. container whole milk Ricotta cheese
1/2  to 3/4 cup pecorino romano cheese finely grated

*Fresh pasta sauce (recipe posted under labels on right side of blog under sauces)
Jar sauce can be used

Cook pasta in salted water until a'dente (still is a little hard ) Taste test...you don't want it too soft.
When pasta is cooked, drain but  reserve about 1 cup of pasta water  in pot.

Add 1 ladle of pasta sauce to pot that has the water in it.  Add the whole container of ricotta cheese.

Stir so as to combine well.  Add drained pasta, more sauce and a little of the mozzarella and pecorino romano cheese to it and gently stir to combine.

In a large casserole dish place several ladles of pasta sauce. Pour pasta, ricotta mixture into casserole dish.  Top with more sauce, mozzarella and grated cheese.

Cover and bake 350 degrees for 20 to 30 minutes covered.  Remove cover and cook about 5 minutes more or until top cheese has melted.

Remove from oven allow to set ten minutes and serve.

Yummy!

Fire Roasted tomatoes, zucchini and Orzo

 Summer's here and the weather is beautiful.  Finally a few days of sunshine and warm weather. 

I got up early today remembering I had wanted to make the below recipe some time ago.  I had bought several of the ingredients already but needed some fresh zucchini.

 Note: zucchini spoils easily so when you buy it plan on using it.

I like to use zucchini in recipes but because of diet restrictions as far as seeds go I always look for thin and long zucchini and usually with a spoon scrape out the center as best 

 I like zucchini crisp with a little crunch and this recipe ca
lled for frying it for a few minutes and setting it aside until all the other ingredients were to my liking.  

It didn't take very long to make this( about 45 minutes) from prep to finish so I was ready to eat it in time for lunch.

Enjoy!  It's a nice summer lunch....

3

tablespoons olive oil 

2

medium zucchini, cut into 1/4-inch slices 

1

medium onion, chopped 

2

cloves garlic, finely chopped 

8

oz uncooked orzo pasta (1 cup) 

1 1/2

cups  vegetable broth or chicken broth (from 32-oz container)

1

can (14.5 oz)  fire roasted diced tomatoes, undrained 

1

can (19 oz)  chick peas, drained, rinsed 

2

teaspoons grated lemon peel

1/2

teaspoon salt 

1/4

teaspoon pepper 

1

tablespoon lemon juice 

1/4

cup julienned fresh basil

Directions:

1

In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.

2

Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.

3

Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil,