Hey everyone, so sorry I haven't posted in awhile! This blog is fairly new and I kind of forgot that it existed, lol! This recipe has a lot of ingredients and looks like it'll take awhile to make, but hey, good will come out of it! I know this because my first and only time to The Cheesecake Factory in Providence, Rhode Island and it was delicious beyond words! I haven't yet tried it myself but I believe I have every right to share the recipe if I've tasted it, giving credit to the source from which I got it, of course.
INGREDIENTS -
Vegetable Portion
1 cup quartered button mushroom
1 cup grape tomatoes (halved)
2 tablespoons olive oil
Pasta Portion
1 pound thin spaghetti
1/2 teaspoon salt
Lemon Basil Cream Sauce
4 tablespoons butter
4 garlic cloves, minced
2 cups heavy whipping cream
2 cups chicken broth
1/2 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon pepper
1 cup chopped fresh basil
Shrimp Portion
1 pound raw shrimp, deveined and with shells removed
2 eggs, beaten
1 cup flour
1 cup panko
1 teaspoon garlic powder
1 teaspoon Italian seasoning
3 tablespoons butter
3 tablespoons olive oil
INSTRUCTIONS -
Saute mushrooms in oil. Add tomatoes until warm. Set aside. Add salt and water and boil for pasta until al dente. Set aside covered with a little oil so it doesn't stick together.
Melt butter in large skillet. Add garlic and saute for 2 minutes. Add cream and chicken broth. Bring to a boil and cook about 8 minutes or until reduced by about half. Whisk together fresh-squeezed lemon juice and cornstarch until smooth. Add pepper. Add lemon mixture to cream mixture and whisk constantly for 2 minutes. Turn down to lowest heat just to keep warm.
Dip raw shrimp in eggs and then transfer to coat with panko breadcrumb and flour mixture. Fry in butter and oil for a few minutes until golden brown. Allow them to drip on paper towel covered and cook the remainder of shrimp this way. Add basil to sauce. Put cooked pasta on plate. Add desired amount of sauce. Top with tomatoes and mushrooms and shrimp. Serves 6
*This recipe was taken from cheesecakefactoryathome.blogspot.com
**Also, I've decided not to categorize the recipes I share anymore, at least for now. If I hadn't stopped categorizing this one would have been under the Main Dishes category. I hope you enjoy this recipe, because it'd be really difficult to dislike it!
Tuesday, January 26, 2016
Wednesday, January 20, 2016
Inside-Out Ravioli Casserole
INGREDIENTS -
1 pound ground beef or turkey
1 medium onion, chopped or 3/4 cup frozen chopped onion
1 clove garlic, minced or 1 teaspoon ready-to-use minced garlic
1 tablespoon salad oil
1 10-ounce package chopped spinach
1-pound can spaghetti sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon salt
Dash of pepper
1 7-ounce package shell macaroni, cooked
1 cup shredded sharp cheese
2 well-beaten eggs
1/4 cup salad oil
INGREDIENTS -
Brown ground beef, onion and garlic in 1 tablespoon salad oil. Cook spinach according to package. Drain, reserving liquid; add water to make 1 cup. Stir in spinach liquid, spaghetti sauce, tomato sauce, tomato paste and salt and pepper into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, eggs and oil. Spread in 9x13-inch pan. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Main Dishes
1 pound ground beef or turkey
1 medium onion, chopped or 3/4 cup frozen chopped onion
1 clove garlic, minced or 1 teaspoon ready-to-use minced garlic
1 tablespoon salad oil
1 10-ounce package chopped spinach
1-pound can spaghetti sauce
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1/2 teaspoon salt
Dash of pepper
1 7-ounce package shell macaroni, cooked
1 cup shredded sharp cheese
2 well-beaten eggs
1/4 cup salad oil
INGREDIENTS -
Brown ground beef, onion and garlic in 1 tablespoon salad oil. Cook spinach according to package. Drain, reserving liquid; add water to make 1 cup. Stir in spinach liquid, spaghetti sauce, tomato sauce, tomato paste and salt and pepper into meat mixture. Simmer 10 minutes. Combine spinach with macaroni, cheese, eggs and oil. Spread in 9x13-inch pan. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Main Dishes
Tuesday, January 19, 2016
Hawaiian Meatballs
INGREDIENTS -
1 1/2 pounds ground beef or turkey
1/3 cup dry bread crumbs
1 small onion, chopped or 1 cup frozen chopped onion
1 1/4 teaspoons salt
1/2 cup evaporated milk
1 16-ounce can chunk pineapple
1 cup diced bell pepper (1 cup frozen diced or 1 large pepper)
2 tablespoons cornstarch
1/4 cup brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
INSTRUCTIONS -
Combine meat, bread crumbs, onion, salt, pepper, and evaporated milk. Shape into balls and bake at 375°F for 25 minutes. Drain pineapple; reserve juice. In a large bowl, combine pineapple, bell peppers and meatballs; set aside. In a large saucepan, combine cornstarch, brown sugar, vinegar, pineapple juice and soy sauce. Cook over low heat, stirring constantly until thick and clear. Add meatballs, pineapple and bell peppers. Heat through briefly until the peppers are crisp-tender. Makes ten 2-inch meatballs.
*This recipe was taken from the O Taste and See Some More! cookbook
Category: Main Dishes
1 1/2 pounds ground beef or turkey
1/3 cup dry bread crumbs
1 small onion, chopped or 1 cup frozen chopped onion
1 1/4 teaspoons salt
1/2 cup evaporated milk
1 16-ounce can chunk pineapple
1 cup diced bell pepper (1 cup frozen diced or 1 large pepper)
2 tablespoons cornstarch
1/4 cup brown sugar
1/4 cup vinegar
2 tablespoons soy sauce
INSTRUCTIONS -
Combine meat, bread crumbs, onion, salt, pepper, and evaporated milk. Shape into balls and bake at 375°F for 25 minutes. Drain pineapple; reserve juice. In a large bowl, combine pineapple, bell peppers and meatballs; set aside. In a large saucepan, combine cornstarch, brown sugar, vinegar, pineapple juice and soy sauce. Cook over low heat, stirring constantly until thick and clear. Add meatballs, pineapple and bell peppers. Heat through briefly until the peppers are crisp-tender. Makes ten 2-inch meatballs.
*This recipe was taken from the O Taste and See Some More! cookbook
Category: Main Dishes
Monday, January 18, 2016
Australian Lamingtons
I made these delicious cakes one time for a homeschool international night, an event when the kids in our homeschool group research a country and do an entire project on it. This includes bringing a food native to that country. So when I did Australia last time, I made this delicious recipe that won raves from some. So here's this delicious recipe and I really encourage you to try it!
INGREDIENTS -
Pound cake or sponge cake cut into small pieces
1 1/2 cups sugar
4 ounces water
1/4 cup cocoa
1 teaspoon vanilla
3 cups shredded coconut
Heat water, sugar and cocoa until well until mixed and smooth. Add vanilla. Dip cake pieces into chocolate and coconut.
INGREDIENTS -
Pound cake or sponge cake cut into small pieces
1 1/2 cups sugar
4 ounces water
1/4 cup cocoa
1 teaspoon vanilla
3 cups shredded coconut
Heat water, sugar and cocoa until well until mixed and smooth. Add vanilla. Dip cake pieces into chocolate and coconut.
Applesauce Raisin Bars
INGREDIENTS -
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening or margarine
1 cup raisins
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup chopped walnuts, optional
1 cup applesauce
Confectioners' sugar
Lemon juice and water
INSTRUCTIONS -
In a bowl, cream together shortening and sugars (brown and white). In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Stir egg and applesauce into the sugar and shortening mixture. Slowly add in the flour mixture. Stir in the raisins and walnuts. Spread batter in a greased and floured 11x13-inch baking pan. Bake at 350° for 35-40 minutes. Cool. Spread with icing made of confectioners' sugar thinned with lemon juice and water.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Cookies & Bars
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup shortening or margarine
1 cup raisins
1/2 cup brown sugar
1/2 cup sugar
1 egg
1/2 cup chopped walnuts, optional
1 cup applesauce
Confectioners' sugar
Lemon juice and water
INSTRUCTIONS -
In a bowl, cream together shortening and sugars (brown and white). In another bowl, combine flour, baking soda, salt, cinnamon, nutmeg and cloves. Stir egg and applesauce into the sugar and shortening mixture. Slowly add in the flour mixture. Stir in the raisins and walnuts. Spread batter in a greased and floured 11x13-inch baking pan. Bake at 350° for 35-40 minutes. Cool. Spread with icing made of confectioners' sugar thinned with lemon juice and water.
*This recipe was taken from the Quidnessett "Quisine" cookbook
Category: Cookies & Bars
Italian Casserole
INGREDIENTS -
3 large potatoes, quartered
1 pound Italian sausage, cut in pieces
1 green pepper, cut in strips
1 onion cut in slices (or 3/4-1 cup frozen chopped onion)
1/4 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
8 ounces tomato sauce
INSTRUCTIONS -
Spray cooking spray in casserole dish. Add potatoes, onion, pepper and sausage. Sprinkle with salt, pepper, oregano and oil. Cover and bake at 375° for 45 minutes. Add sauce, uncover and bake for 20 minutes or until tender.
Category: Main Dishes
3 large potatoes, quartered
1 pound Italian sausage, cut in pieces
1 green pepper, cut in strips
1 onion cut in slices (or 3/4-1 cup frozen chopped onion)
1/4 teaspoon oregano
2 teaspoons salt
2 tablespoons olive oil
8 ounces tomato sauce
INSTRUCTIONS -
Spray cooking spray in casserole dish. Add potatoes, onion, pepper and sausage. Sprinkle with salt, pepper, oregano and oil. Cover and bake at 375° for 45 minutes. Add sauce, uncover and bake for 20 minutes or until tender.
Category: Main Dishes
Sunday, January 17, 2016
Crock Pot Macaroni & Cheese
INGREDIENTS -
1 pound pipettes pasta
2 2-cup packages shredded cheddar cheese
2 12-ounce cans evaporated milk
3 cups milk
1 tablespoon oil
INSTRUCTIONS -
Spray crock-pot with cooking spray. Add uncooked pasta and oil. Mix. Add all other ingredients. Cook on high 2 hours, mixing well every 30 minutes.
*This recipe was from my honorary Aunt C
Category: Main Dishes/Side Dishes
1 pound pipettes pasta
2 2-cup packages shredded cheddar cheese
2 12-ounce cans evaporated milk
3 cups milk
1 tablespoon oil
INSTRUCTIONS -
Spray crock-pot with cooking spray. Add uncooked pasta and oil. Mix. Add all other ingredients. Cook on high 2 hours, mixing well every 30 minutes.
*This recipe was from my honorary Aunt C
Category: Main Dishes/Side Dishes
Chicken in Lemon Sauce
INGREDIENTS -
3 double boneless chicken cutlets
1/2 cup flour with 1/2 teaspoon salt
1/4 cup butter
Juice of 1 lemon (or 3 tablespoons lemon juice) in 1 cup water
1/2 cup crushed rosemary
Salt and pepper
INSTRUCTIONS -
Pound cutlets to 1/4 inch thick, or butterfly them. Melt butter in a large frying pan. Dredge chicken in flour and brown. Add salt, pepper, lemon juice in water, and rosemary. Cook uncovered for 15-20 minutes until cooked through. The water will evaporate leaving a nice, lemon "sauce". Keep an eye on it while it's cooking in case you need to add a bit more water-or evaporate it a little longer. Serves 6
*This recipe was taken from the O Taste and See Some More! cookbook
**Also, I'm going to start categorizing my recipes. This one is categorizes under the Main Dishes category
3 double boneless chicken cutlets
1/2 cup flour with 1/2 teaspoon salt
1/4 cup butter
Juice of 1 lemon (or 3 tablespoons lemon juice) in 1 cup water
1/2 cup crushed rosemary
Salt and pepper
INSTRUCTIONS -
Pound cutlets to 1/4 inch thick, or butterfly them. Melt butter in a large frying pan. Dredge chicken in flour and brown. Add salt, pepper, lemon juice in water, and rosemary. Cook uncovered for 15-20 minutes until cooked through. The water will evaporate leaving a nice, lemon "sauce". Keep an eye on it while it's cooking in case you need to add a bit more water-or evaporate it a little longer. Serves 6
*This recipe was taken from the O Taste and See Some More! cookbook
**Also, I'm going to start categorizing my recipes. This one is categorizes under the Main Dishes category
Pork Chops with Cranberries
This is a recipe that my household first tried in November. Our cranberry addiction all started when we came across a recipe for cranberry muffins in a recipe box. My mom ran out to get cranberries a day or two later, and then soon after that she came home with several pounds of cranberries! And so our addiction to these luscious little fruits has officially begun! But when we found this recipe, it was dinner that night! Pork chops with cranberries? Yes please!
INGREDIENTS -
1 1/2 cups sugar
1 3/4 cups water, divided
1 12-ounce package fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch think and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water
INSTRUCTIONS -
1. In large saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Makes 8 servings
*This recipe was taken from tasteofhome.com
INGREDIENTS -
1 1/2 cups sugar
1 3/4 cups water, divided
1 12-ounce package fresh or frozen cranberries
1/2 cup barbecue sauce
8 bone-in pork loin chops (1/2 to 3/4 inch think and 8 ounces each)
Salt and pepper to taste
2 tablespoons canola oil
2 tablespoons cornstarch
1/4 cup cold water
INSTRUCTIONS -
1. In large saucepan, combine sugar and 1 1/2 cups water. Cook and stir over medium heat until the sugar is dissolved. Bring to a boil; boil, uncovered, for 5 minutes. Add cranberries; cook 5 minutes longer or until the berries pop. Skim off foam if necessary. Stir in barbecue sauce and remaining water; set aside.
2. Season pork chops with salt and pepper. In a large skillet over medium heat, brown chops on both sides in oil; drain. Pour the cranberry sauce over chops. Cover and simmer for 35-40 minutes or until a meat thermometer reads 160°. Remove chops and keep warm.
3. Combine cornstarch and cold water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops. Makes 8 servings
*This recipe was taken from tasteofhome.com
Chili
I know that there are many varieties of chili and many recipes, but this is probably one of the best! We got this recipe from my Mom's friend Mrs. G when my family went over to her family's house for dinner one night. Since we got the recipe, we've made this chili at least once a month. It's quick to make and probably only takes 30 minutes or so. So I encourage you to try this simply delicious chili!
INGREDIENTS -
1 pound ground turkey
3/4 cup frozen chopped onion, sauteed
2 chili packets
2 cans tomato pastes
2 cans tomato sauce (or 1 big can)
2 cans pinto beans
1 can red kidney beans, optional
INSTRUCTIONS -
Brown meat with onion and simmer all. *My family usually eats this with cornbread, corn chips and over the chili itself, shredded cheese.
INGREDIENTS -
1 pound ground turkey
3/4 cup frozen chopped onion, sauteed
2 chili packets
2 cans tomato pastes
2 cans tomato sauce (or 1 big can)
2 cans pinto beans
1 can red kidney beans, optional
INSTRUCTIONS -
Brown meat with onion and simmer all. *My family usually eats this with cornbread, corn chips and over the chili itself, shredded cheese.
Come Over to The Online Cookbook!
Hey everyone, it's Chandler S. again on yet another blog! I'd just like to welcome you to this blog, The Online Cookbook. Here you will often find delicious recipes of all categories, and trust me, I will not share a recipe that I don't try first! You may also occasionally find some random but helpful kitchen tips shared over this blog. So I encourage you to keep that in mind and if you'd like, bookmark this page so you don't forget it exists. You may also want to scroll down a lot when you visit this page, because let me tell you - I don't know how frequent I will post recipes. It could be three a week or it could be six a day. It could be any number. Sometimes if not all the time when I post a recipe, I will include a picture of the completed dish that I would probably find on Google or another website. Something else to keep in mind is that I also have three other blogs, and you can find those if you click on my profile which is located just above the blog archive. So, with that said, come on over to The Online Cookbook! I hope you enjoy this blog and if you try any of these recipes that you will like every mouthful. - Chandler S.
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