November 15, 2008
Italian Sausage Soup with Tortellini
With Fall in the air and Thanksgiving around the corner, I tend to think of cool weather foods and comfort soups and casseroles. I’ll try to get some of my favorite posted in the next few weeks. Here is one of our all time favorite soups to get you thinking of warm fires and a good book…
Italian Sausage Soup with Tortellini
Serving Size : 8
Amount Measure Ingredient — Preparation Method
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2 pounds Italian sausage (I use: 1 lb. hot & 1 lb. mild)
1 cup onions — chopped
2 cloves garlic — minced fine
5 1/2 cups beef broth
1/2 cup water
1/2 cup dry red wine
2 cups tomatoes (may use whole canned tomatoes) – seeded, peeled, chopped
1 cup carrot — thinly sliced
1/2 teaspoon oregano & basil
8 ounces tomato sauce
1 1/2 cups zucchini slices
8 ounces tortellini, cheese-filled (or small ravioli)
3 tablespoons parsley — chopped
1 green pepper — chopped
parmesan cheese — grated
If sausage comes in casing, remove casing. Brown sausage in dutch oven .
Remove sausage and drain, reserving 1 tablespoon drippings.
Sauté onions & garlic in drippings until tender. Add beef broth, water, wine, tomatoes, carrots basil, oregano, tomato sauce & sausage.
Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Skim off any fat.
Stir in zucchini, tortellini, parsley and green pepper. Simmer covered for an additional 35 to 40 minutes or until tortellini are tender.
Sprinkle parmesan cheese on top of each serving
July 21, 2023
Chinese Chicken Salad
Serves about 8 people
Brown in oven :
1/2 Cup Sessame Seeds
1 Cup Slivered Almonds
2 Packages Ramen Noodles – crushed
1/4 Cup melted butter
Mix together:
1 head Napa Cabbage cut into thin shreds
3 hearts of Romaine cut into thin shreds
1 bunch green onions chopped
at least 1 pound chopped cooked Chicken Breast ( I often use Costco Rotisserie Chicken)
Dressing:
1/2 Cup oil
1/4 Cup Red Wine Vinegar
2 Tablespoons Soy Sauce
1/4 Cup Sugar
Mix salad greens with Chicken and cooled ramen Noodle mixture. Dress Salad right before serving. You can vary amounts of everything depending on how many you want to serve.
July 20, 2021
Summer Salad
This Salad recipe was given to me years ago by my dear friend Joan Adelman.
Baby Greens – I love arugula & baby spinach
1 Mango Peeled and sliced
1 Pint Strawberries Washed and sliced
3 Kiwi Peeled and sliced
1 Cup Cranraisons
1 Cup Toasted Slivered almonds
Dressing
1/4 Cup red wine vinegar
1/2 Cup Olive Oil
1/2 Cup Sugar
3/4 tsp salt
Mix salad dressing ingredients and whisk to blend, set aside till ready to toss salad.
Toast almonds – set aside and add to salad when ready to toss.
Cut up all fruit and add to salad greens in large bowl. Just before serving add almonds and toss with dressing to serve.
April 10, 2021
Grandma’s Peach Cobbler
Someone’s else’s Grandma first came up with this recipe but after making it so many times I’m ready to claim it for my own. This is a easy do ahead dessert that is wonderful served with fresh made whipped cream or ice-cream. Enjoy!
Fruit:
- 4 Cups sliced fresh or frozen peaches (I use frozen most of the time)
- 1 Cup sugar
- Mix together in a bowl and let sit at room temperature for 30 minutes up to 2 hours
Place 1 stick (1/2 Cup) butter in a DEEP bowl and place in a 350 degree oven. Make sure the bowl is deep since this batter will rise and fall during baking.
Mix together the batter while the butter is melting.
Batter:
- 1 Cup Sugar
- 3/4 Cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 Cup milk (any type of milk works I have used 1% and even buttermilk)
When the stick of butter has melted, remove from oven, pour in the batter. SO NOT Stir. Drop in the sugared fruit and don’t stir. Place bowl back in the oven.
Bake for 1 hour and 15 minutes, or until a knife poked all the way into the middle shows no uncooked batter.
Let it cool so it comes together, otherwise it will be too runny. Serve warm with whipped cream or vanilla ice-cream.
May 14, 2020
Orange Caprese Salad
Ingredients:
2 Oranges (can also use cara cara orange, grapefruit, blood orange or a mix)
8 slices of mozzarella cheese
Fresh Basil
Olive oil
White Balsamic
Salt and pepper
Directions:
With a knife slice the rind off the orange and slice the orange into 4 slices across segments so it looks like a pinwheel. Place on a platter
Top with slice of mozzarella
Combine olive oil, balsamic and salt and pepper and drizzle over orange and cheese. (I like to drizzle twice, once over orange then over cheese)
Top with fresh basil
April 29, 2015
long time away
it’s been ages since I have added anything to this blog. After loosing my favorite oatmeal cookie recipe I have vowed to start updating this blog again with our favorite family recipes! Coming soon – My Old Man cookie recipe.
August 7, 2011
Shredded Zucchini
6 Small Green or Yellow Zucchini
2 Tbs butter
6 Green Onions Chopped
Salt & Freshly ground pepper to taste
Freshly ground nutmeg
Parmesan cheese – optional
Shred zucchini, drain on paper towels for a few miinutes.
Place zucchini in a large saucepan with butter and green onions. Turn on heart and toss zucchini mixture until justed heated through. Remove from heat and season to taste with salt, pepper & freshly ground nutmeg. Serve immediately, sprinkling with Parmesan cheese if desired.
I smometimes add 1 or 2 chopped garlic cloves…
March 27, 2011
Mintz
Family recipe for a hamburger stew… enjoy
1 pound hamburger, 1 onion chopped brown together in a lager heavy sauce pan. Drain off fat from meat. Mix in 1 Cup sliced carrots and 1 can chopped tomatoes. Season with basil, salt and pepper to taste. Cook together to blend flavors until carrots are tender. Add 1 cup frozen peas before you are ready to serve. Cook through so everything is hot.
Serve over mashed potatoes.
Beef Herbed Stew
Melt 1/3 Cup butter and brown 4 pounds of beef stew meat. Pat beef dry before browning the cubes.
Add 1 pound of sliced mushrooms, 4 yellow onions chopped, 2 cloves crushed garlic, 1 T salt, 1 t pepper, 1 t dill, 1 t basil, 1 t thyme leaves and 2 bay leaves.
Saute slowly until tender. Add: 1 13oz can on chopped tomatoes, 1 pound small white boiling onions (you can get these at Trader Joes in the freezer section), 1/2 bag small carrots. Cook 45 minutes.
Mix 6 T flour and 1/2 Cup water until smooth – add gradually to the stew and stir until thickened. Serve with almond poppy seeded noodles.
Almond poppy-seed noodles:
1 C butter melted
1 C sliced almonds
1/4 C poppy seeds
Cook together in small sauce pan until better is melted and almonds are light brown. Serve over a package of boiled egg noodles.
January 17, 2010
Baked French Toast Casserole
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Ingredients
- 1 loaf Challah bread (or French Bread)
- 8 large eggs
- 2 cups half-and-half
- 1 cup milk
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Dash salt
- Praline Topping, recipe follows
- Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
- 1 stick butter
- 1 cup packed light brown sugar
- 1 cup chopped pecans
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well.
February 22, 2009
Cranberry Oatmeal Cookies
These little cookies are quickly becoming my favorite cookie, soft chewy and wonderful!
Makes about 3 dozen
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup softened butter
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups dried cranberries
- 1/2 cup white chocolate chips
Instructions: Preheat the oven to 375°. Grease two cookie sheets or line with parchment paper.
In a medium-size bowl, combine the flour, baking soda, salt and cinnamon.
Beat the softened butter and sugars in a mixer until creamy. Add the egg and vanilla extract and continue mixing, scraping down the sides of the bowl every so often, until incorporated.
Add the dry ingredients to the butter and sugar mixture and continue mixing until everything is incorporated evenly.
Fold in the rolled oats and cranberries.
Drop tablespoon-size scoops of the dough onto the cookie sheets, leaving enough space so the cookies will not spread into one another while baking.
Bake for 8-10 minutes, or until golden brown. Let the cookies cool for 5 minutes before serving.
Eat In 