Fantastic Food

Fresh Peach Pie - Delicious for a summer dessert. I forgot to put in the nutmeg, but it tastes good either way. I cheated with a pre-made pie crust. It doesn't take too long to skin the peaches if you cut them in half and put a couple at a time in a few inches of boiling water. Leave them in 5-10 seconds (until the skin slips off easily) then put them in cold water to cool them down. I added a few ice cubes to speed the process because Florida water out of the tap doesn't really get that cold. Make sure you leave time for it to set in the fridge to firm up. Ingredients: 1 9 inch pie shell baked - I used the deep dish kind 1 cup of white sugar 1/2-1 c water 4 Tbs corn starch 1/4 c butter or marg. 2 c of fresh peaches, pitted, skinned and mashed 1/4 tsp nutmeg - optional 1 tsp vanilla 4 cups peaches - pitted skinned and sliced 1/4 cup lemon juice pinch of salt Directions 1. Combine sugar, water, cornstarch, butter, mashed peaches and nutmeg in a saucepan. Cook over med heat un...

This is a nice, light, summer vegetable pasta dish.  I've been using veggies from our own garden and I'm loving it!  This is my new favorite, so enjoy! Ingredients: 3 or 4 oz. whole wheat angel hair pasta balsamic vinegar olive oil feta cheese parmesan cheese salt & pepper fresh garlic fresh basil zucchini fresh roma tomatoes chicken breast Directions: Salt and pepper chicken breast and grill until done.  Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice.  Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!).  Drain pasta and return to pot.  Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting).  Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta.  Add 1 to 2 t...

CHEESE AND EGG BAKE 12 oz. Mozzarella cheese - grated 12 oz. Cheddar cheese - grated 10 - 12 eggs 1/2 cup flour 1 3/4 cups milk 1 Tbs. fresh parsley 8 oz. sausage (cooked & drained) 1/4 cup margarine 1/3 cup chopped green onion 1/2 red bell pepper - chopped Melt margarine in pan and saute vegetables till tender. In 9 x 13 pan put vegetables and butter, then half of the cheese, then meat, then the rest of cheese. Mix eggs, flour and parsley. Pour over the top of cheese and sprinkle with paprika. Bake uncovered for 35- 40 minutes at 350 deg. * Can also spray pan with Pam, and mix everything together with the meat & cheese. This makes it easy to make ahead.

this is my new favorite salad: Chicken breast, marinated in Yoshida's for at least an hour, then grilled Romaine lettuce, chopped Spinach (optional) handful craisins 2 Tbs. chopped scallions 1/2 c. grated carrot One 11 oz. can mandarin oranges sliced sweet pepper (optional) slivered almonds (optional) Dressing--put all the following ingredients in a bowl and whisk together: 1/3 cup rice wine vinegar 1 teaspoon minced garlic (or 1/4 tsp. garlic powder) 1 teaspoon minced ginger (or 1/4 tsp. ginger powder) 2 tablespoons canola OR olive oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice) 

This cake is soooo moist and delicious!  I actually didn't even have the right chocolate (just regular semi-sweet, not dark) and it STILL tasted awesome!  I can't wait to try it with the dark chocolate :)  By Chef Tyler Florence Ingredients 2 1/2 cups cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 2 cups sugar 3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 1/2 cups cold water Chocolate Chip Butter Cream, recipe follows Dark chocolate shavings, for decoration Directions Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F. In a large bowl,  sift  together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the  eggs  one at a t...

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Directions Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Nutritional Information  Amount Per Serving   Calories:  189  | Total Fat:  4.1g  | Cholesterol:  0mg

ITALIAN SAUSAGE SOUP 1 ½ lbs mild Italian sausages, cut into ½ inch slices 2 cloves garlic, minced or pressed 2 large onions, chopped 1 large can (about 28 oz) Italian-style tomatoes 3 cans (14 ½ oz each) regular-strength beef broth 1 ½ cups water ½ tsp dry basil 1 Tbs dry parsley 1 medium-size chopped green pepper 2 medium-size zucchini (1/2” slices) 5 oz (about 3 cups) bow-shaped noodles Grated Parmesan cheese (optional) 1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes). 2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes...