August 28, 2009 at 3:52 pm (butter, chicken broth, frozen broccoli, garlic, lemons, Main Dish, parmesan, rigatoni, sliced roasted chicken, stovetop)
Prep Time: 20 min
Total Time: 45 min
Makes: 4 servings
2 tablespoons butter
2 cloves garlic, finely chopped
2 cups uncooked rigatoni pasta (6 oz)
2 cups chicken broth (from 32-oz carton)
2 cups frozen broccoli cuts
2 cups chopped deli rotisserie chicken
1 1/2 teaspoons grated lemon peel
1/4 cup shredded Parmesan cheese
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1. In 12-inch skillet, melt butter over medium heat. Add garlic; cook about 1 minute, stirring occasionally, until softened.
2. Stir in uncooked pasta and broth. Heat to boiling, stirring occasionally; reduce heat to medium-low. Cover; simmer 11 minutes. Stir well.
3. Spread broccoli and chicken over pasta. Cover; cook 12 to 14 minutes longer or until pasta is tender.
4. Stir in lemon peel. Top with cheese.
High Altitude (3500-6500 ft): Increase chicken broth to 2 1/4 cups. In step 1, melt butter over medium-high heat. In step 2, cover and simmer 20 minutes.
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August 28, 2009 at 3:47 pm (all-purpose flour, baking powder, baking soda, butter, buttermilk, cooking, cornstarch, Desserts, granulated sugar, oven, red food coloring, rhubarb, salt, Spring, Summer)
Prep: 20 minutes
Total: 1 hour 20 minutes
Serves 4
FOR THE FILLING
1 cup sugar
1 tablespoon cornstarch
2 drops red food coloring, optional
1 1/2 to 2 pounds rhubarb, cut into 1/2-inch-thick slices (about 4 cups)
FOR THE TOPPING
1 cup all-purpose flour
3 tablespoons sugar + more for the top
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
2/3 cup low-fat buttermilk
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1. Make the filling: Preheat oven to 350 degrees. In a large bowl, whisk together sugar and cornstarch. Add rhubarb and food coloring; toss to combine. Divide filling evenly among four 8-ounce custard cups (or one 2-quart baking dish); transfer to a rimmed baking sheet.
2. Make the topping and bake: In a large bowl, whisk together flour, 3 tablespoons sugar, baking powder, baking soda, and salt. Using a pastry blender or your fingers, blend in butter until mixture resembles coarse meal. Add buttermilk; stir just until a dough forms. Drop dough onto rhubarb, using about 1/3 cup dough for each custard cup. Sprinkle dough liberally with sugar. Bake until fruit is bubbling and biscuit topping is golden brown, 35 to 45 minutes. Let cool 15 minutes; serve warm.
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August 28, 2009 at 3:37 pm (all-purpose flour, baking soda, brown sugar, butter, cookies, eggs, freezer, granulated sugar, oven, quick oats, semisweet chocolate chips, vanilla, vegetable shortening, whole wheat flour)
Makes approximately 72 cookies.
3/4 cups flour
3/4 whole wheat flour
1 tsp baking soda
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs
1 tsp vanilla
3 cups quick cooking rolled oats
6-oz semisweet chocolate pieces
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Combine both flours and baking soda in a large mixing bowl. Add butter and shortening and beat for 30 seconds. Add both sugars, beat until mixture is fluffy.
Next, beat in eggs and vanilla. Stir in oats and chocolate. Combine well, and roll into one inch balls. Place on wax paper lined cookie sheets. Flash freeze then transfer to a freezer bag.
To bake, preheat oven to 375F. Place frozen cookies (do NOT thaw) on cookie sheet and bake for 12 minutes. Place cookies on cooling rack.
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August 28, 2009 at 3:32 pm (all-purpose flour, apple cider, baking soda, butter, cinnamon, cookies, dried apples, dried cherries, light brown sugar, old-fashioned oats, oven, salt)
Makes 2 dozen
3 cups dried apples, about 7 ounces
3/4 cup dried cherries, about 4 1/2 ounces
1 3/4 cups apple cider
3/4 cup plus 2 tablespoons packed light-brown sugar
1 teaspoon ground cinnamon
2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks cold unsalted butter, cut into small pieces, plus more for dish
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1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking dish. Simmer apples, cherries, and cider in a covered saucepan, stirring occasionally, until fruits are softened and plump, about 5 minutes. Drain, reserving 2 tablespoons liquid. Let cool.
2. Coarsely chop fruit. Combine with 2 tablespoons sugar, 1/4 teaspoon cinnamon, and reserved cooking liquid.
3. Whisk together oats, flour, baking soda, salt, remaining 3/4 cup sugar, and remaining 3/4 teaspoon cinnamon in a large bowl. Cut in butter with a pastry blender or 2 knives until crumbs range in size from peas to gum balls. Press 4 cups of oat mixture into bottom of prepared dish. Spread fruit filling on top, leaving a 1/4-inch border on all sides. Sprinkle remaining oat mixture on top.
4. Bake until golden brown, about 35 minutes. Let cool in dish on a wire rack. Cut into 24 bars. Bars can be stored in an airtight container for up to 3 days.
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August 28, 2009 at 3:26 pm (7 ingredients or less, Aldi ingredients, creamy Caesar dressing, croutons, grill, italian cheese blend, Quick Dishes, red onion, romaine, Salad)
Prep Time: 25 min
Total Time: 25 min
Makes: 4 servings
1 boneless beef sirloin steak (1 lb.), 1 inch thick
10 oz. torn romaine lettuce
1/2 cup thinly sliced red onions
1/2 cup croutons
1/2 cup Caesar dressing
1/2 cup shredded Italian cheese blend
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Heat grill to medium-high heat.
Grill steak 5 min. on each side or until done (160°F). Transfer to cutting board; let stand 5 min.
Meanwhile, toss lettuce with onions and croutons. Add dressing; mix lightly. Place on 4 serving plates.
Cut steak into thin slices; place over salads. Sprinkle with cheese.
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August 28, 2009 at 3:19 pm (7 ingredients or less, almond extract, Desserts, freezer, half-and-half, maraschino cherries, nondairy whipped topping, oreo cookies, pistachio instant pudding mix, slivered almonds, vanilla instant pudding mix, vanilla wafers)
Prep Time: 10 min
Total Time: 3 hr 10 min
Makes: 8 servings
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1-2/3 cups cold half-and-half
1/2 tsp. almond extract
1-1/2 cups thawed nondairy whipped topping
4 Oreo cookies, chopped
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Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in whipped topping.
Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
Freeze 3 hours or until firm. Freeze leftovers.
Variations: Prepare as directed, substituting 1/4 cup chopped, drained maraschino cherries and 2 Tbsp. toasted slivered almonds for the chopped Oreo cookies.
Prepare as directed, using pistachio flavor instant pudding and substituting 1/2 cup chopped vanilla wafers for the chopped Oreo cookies.
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August 28, 2009 at 3:03 pm (Appetizers, coarse kosher salt, cooking, corn on the cob, crookneck squash, flour tortillas, grill, lime juice, Main Dish, Mexican, monterey jack cheese, olive oil, orange bell peppers, pepper, Quick Dishes, scallions, Summer)
Prep: 20 minutes
Total: 20 minutes
Serves 4
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths
1 tablespoon fresh lime juice
Coarse salt and ground pepper
4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
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1. Heat grill to low; lightly oil grates. Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
2. Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
3. Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.
4. Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.
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August 28, 2009 at 2:56 pm (bacon, carrots, cream of chicken soup, cubed cooked chicken, frozen cut green beans, Main Dish, onion, oregano, parsley, potatoes, stovetop)
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes 4 servings.
2 T butter
1 medium onion, sliced
1 can (10 3/4 oz) condensed cream of chicken soup
1 soup can of water
1/2 t dried oregano leaves, crushed
3 medium potatoes, cut into 1″ pieces
2 medium carrots, sliced
1 C frozen cut green beans
2 C cubed cooked chicken
2 T chopped fresh parsley
2 slices bacon, cooked and crumbled
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1. In skillet over medium heat, heat butter. Cook onion until tender.
2. Add soup, water, oregano, potatoes and carrots. Heat to a boil. Cover and cook over low heat 15 minutes, stirring occasionally.
3. Add beans. Cover and cook 10 minutes or until vegetables are tender, stirring occasionally. Add chicken, parsley and bacon. Heat through. If desired, garnish with fresh parsley.
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August 28, 2009 at 2:45 pm (7 ingredients or less, Aldi ingredients, cream of mushroom soup, eggs, ground beef, Main Dish, mushrooms, onion, plain breadcrumbs, Quick Dishes, stovetop, vegetable oil)
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves 4
1 can (10 3/4 oz) condensed cream of mushroom soup
1 lb ground beef
1/3 C dry bread crumbs
1 small onion, finely chopped
1 egg, beaten
1 T vegetable oil
1 1/2 C sliced mushrooms
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1. Mix 1/4 C soup, beef, bread crumbs, onion and egg thoroughly. Shape firmly into 4 patties, 1/2″ thick.
2. In skillet over medium-high heat, heat oil. Cook patties until browned. Set patties aside. Pour off fat.
3. Add remaining soup and mushrooms. Heat to a boil. Return patties to pan. Cover and cook over low heat 20 minutes or until patties are done (160 degrees).
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August 27, 2009 at 11:30 am (7 ingredients or less, grill, italian dressing, parmesan, Quick Dishes, red bell peppers, Side dish, Summer, yellow bell pepper, zucchini)
Prep Time: 10 min
Total Time: 20 min
Makes: 8 servings
4 zucchini (1-1/2 lb), cut diagonally into 1/2-inch-thick slices
3 red bell peppers, cut into 1/2-inch-wide strips
3 yellow bell peppers, cut into 1/2-inch-wide strips
1/4 cup Italian dressing
1/4 cup grated Parmesan cheese
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Heat grill to medium heat. Place vegetables in grill basket.
Grill 10 min. or until crisp-tender, turning occasionally. Place in large bowl.
Add dressing; toss to coat. Sprinkle with cheese.
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