Home / Blogs / cajunbelle's Blog / Cooking /

Zuppa Toscana

Category: Cooking | Posted: Mon Feb 12, 2007 7:58 pm

---

OLIVE GARDEN ZUPPA TOSCANA

1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sautee bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boilin Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoughouly heated. Stir in the sausage. Add kale just before serving. Delicious!

Unless you like your food really spicy omit the crushed red pepper, or cut down on it. I used a teaspoon and it was too hot for Sarah and I could really tell it was in there. Next time I will only use a little less than a half teaspoon, for the flavor not the heat.

This blog entry has been viewed 607 times

---

Oatmeal Scotchies

Category: Cooking | Posted: Sat Dec 16, 2006 3:38 am

---

One of my favorite cookies, I very seldom make them bc no one else really likes them and I tend to eat them all. I leave the cinnamon out and like to add walnuts:

25 min 15 min prep


1 1/4 cups unsifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup butter, softened
3/4 cup brown sugar, firmly packed
3/4 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cups Old-Fashioned Quaker oats
1 (18 1/3 ounce) package Nestle Toll House butterscotch-flavored morsels (about 2 cups)






1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
3. Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
4. Gradually beat in flour mixture.
5. Stir in oats and morsels.
6. Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
7. Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
8. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
9. Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
10. Prepare dough as above.
11. Spread in prepared pan.
12. Bake for 18 to 22 minutes or until lightly browned.
13. Cool completely in pan on wire rack.




This blog entry has been viewed 533 times

---

Ooey Gooey Cake

Category: Cooking | Posted: Sun Nov 12, 2006 2:03 am

---

This is a great cake and so easy, and of course it is calorie free.

1 box butter cake mix
1 egg
1 stick melted margarine

Mix together throughly and pat firmly into bottom of 9x13 inch pan.

1 8oz. block cream cheese, at room temperature
2 eggs
1 lb of powdered sugar
2 tsps vanilla

Mix together until well blended pour over crust and bake in a 350 degrees preheated oven for 30-40 minutes until firm in center. Cool completely and cut with a wet knife.

This blog entry has been viewed 2636 times

---

Chicken and Broccoli Casserole

Category: Cooking | Posted: Mon Nov 06, 2006 3:37 pm

---

This is real easy and good.

Four boneless skinless chicken breast
1 head broccoli
1 cup grated american cheese
1 can cream of mushroom soup

Boil chicken, cool and cube. Steam broccoli until not quite tender. Layer chicken, chopped broccoli and cheese,in a 3 quart casserole dish, making 2 layers. Top with mushroom soup. Bake in a 350 degree oven until bubbly. I usually put just a little of the chicken broth in the bottom, maybe an eight of a cup, it comes out a little creamier that way. This should serve 4 people easily. I, of course, have to double this recipe.

This blog entry has been viewed 868 times

---

Gumbo

Category: Cooking | Posted: Mon Oct 16, 2006 4:14 pm

---

Definition: A thick soup/stew made with meat or seafood, served over plain rice. It can be thickened with roux, okra, or file'. File' is a powder made from ground sassafras leaves and definitely an aqquired taste. I prefer to think of gumbo as a mixture. The old Cajuns made it to use leftovers to keep them from spoiling. Mom always used roux and file' and sometimes okra also depending on what type of gumbo she was making. File' was not used in seafood gumbo, only in chicken and andouille, or duck and other wild game. If she used okra she did not use file'. She also did not use andouille in her chicken and okra or shrimp and okra gumbo. Basically, it just depends on what you like and what flavors you like to taste together. I have eaten it with everything in it, chicken, shrimp, okra, roux, file', chicken livers and gizzards, and probably a few things I had no idea of. Most people make it during the winter, I make it whenever I get the ahnvee for one.

This blog entry has been viewed 661 times

---

Home / Blogs / cajunbelle's Blog / Cooking /