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Chef Tom's Recipe
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Copyright©
Archer-Ver
Eecke Company 1998-2004
November 2003
I’m
sure that a lot of you know by now that I am now the Executive Chef at
the Eurest account at Yum Foods/ Pizza Hut in North Dallas. (The
traveling required with the Regional Chef position just got to be too
much). Here is one of the new recipes that I have put on their menu. I
hope you enjoy it as much as my customers at Yum have!
Coconut Crusted Chicken Breast with Pineapple Pico de Gallo
Shopping List / Ingredients:
4 – Boneless skinless chicken breasts
1 – Cup ranch dressing
4 – Whole eggs
2 – Cups shredded coconut
¼ - Cup canola oil
2 – Cups flour
1 – Teaspoon Tarragon
2 – Tablespoons garlic salt
½ - Golden pineapple, peeled and diced
2 – Roma tomatoes, diced
1 – Bunch cilantro, chopped
1 – Red onion, diced
2 – Fresh jalapenos (or 1 Serrano) diced
1 – Teaspoon cumin
Directions:
Preheat oven to 350 degrees.
Mix ranch dressing with 1 cup coconut. Pour over chicken breasts and
let marinate for 1 hour.
While chicken is marinating, combine diced pineapple, diced tomatoes,
chopped cilantro, diced red onion, diced jalapenos (or diced Serrano
if you prefer less spicy) & cumin in a small bowl. Set aside.
Combine flour with second cup of coconut along with garlic salt and
tarragon.
Beat eggs and add to marinated chicken breasts.
Heat oil in skillet over medium heat.
Dredge chicken in coconut flour. Brown on both sides in hot oil.
Transfer to oven safe dish and bake in over for 10 minutes, or until
chicken has reached an internal temperature of 165°.
Place chicken on dinner plates and top each breast with ½ cup of the
pineapple pico de gallo.
Serve with rice and fresh vegetable.
Serves 4.
October 2003
Now that the kids are back in school and
many of you are preparing for busy fall schedules, I wanted to start you off
with something that the entire family will enjoy.
This recipe is a variation of one that I created while serving as
Executive Chef for Microsoft’s campus in Las Colinas.
Remember that old recipes can be re-born into new and exciting culinary
creations. Don’t be afraid to
experiment!
Finally, as last month marked the second
anniversary of the terrorist attacks on our country, I wanted to remember not
only the tragedy that we endured, but also the ever resilient blooming spirit of
America. I am proud to introduce to you the
…
NYC
Chicken & Spinach Alfredo Pizza Blossom
Shopping
List / Ingredients:
1
- Pillsbury pizza crust
1
- 10 oz. package frozen chopped spinach (thawed)
1
– 8 oz. container refrigerated alfredo sauce (Buitoni or similar)
12
oz. grilled chicken breast (Louis Rich strips will work)
1
– 12 oz. package shredded mozzarella
1
– 2 oz. piece fresh parmesan
1
– egg
1
– bunch fresh basil
Directions:
Preheat
oven to 350 degrees.
Open
thawed spinach and place in colander in sink to drain.
Press to drain well.
Unroll
Pillsbury pizza crust. Using pizza
cutter, cut into 12 sections (4x3).
Spray
muffin pan with non-stick spray. Place
one section of pizza dough in each muffin cup, stretching dough to come up over
the top of the cup.
Dice
grilled chicken breast. Combine in a
bowl with the thawed spinach, alfredo sauce, and shredded mozzarella.
Divide
mixture evenly into all 12 muffin cups.
Grate
fresh parmesan over mixture in cups.
Beat
eggs and brush around the top of muffin cups.
Chop
basil and sprinkle over the muffin cups.
Bake
in a 350 degree over for 20 minutes or until golden brown.
ENJOY!
September 2002 -
September 2003 Chef Tom on Sabbatical
August 2002
I made this for dinner one night recently and it sure beats anything you can
get at Subway! (Sorry, Jared!)
Honey Dijon Chicken Club
Ingredients:
4 Boneless Skinless Chicken Breasts (4-5 Ounces each)
1 Cup KC Masterpiece Honey Dijon Marinade
4 strips raw bacon, sliced
1 small white onion, sliced
6 large mushrooms, sliced
1 clove garlic, pressed
4 slices swiss cheese
4 ripe avocados, diced
juice of 1 lime
2 roma tomatoes, diced
1 bunch cilantro, chopped
1 tsp salt
4 hoagie buns, split
butter or margarine (optional)
Directions:
Marinate chicken breast in honey Dijon marinade for am minimum of 30 minutes.
While chicken is marinating, slice bacon, onions and mushrooms. Set aside.
Make guacamole by peeling avocado and dicing into mixing bowl. Add lime
juice, cilantro, diced tomatoes and salt. Set aside.
Preheat charcoal or gas grill. When high heat, place chicken on grill. Cook 5
minutes on one side.
While chicken is cooking, in frying pan, sauté bacon, onions, mushrooms and
garlic until bacon is crisp.
Turn chicken over and cook on second side for 5 minutes.
Top chicken with bacon mixture and 1 slice of swiss cheese on each breast. Close
grill cover to melt cheese.
Split hoagie buns. If desired, coat with whipped butter or margarine and grill
in frying pan until golden brown.
Top both slices of bread with guacamole.
Remove chicken from grill and place on hoagie buns.
May be served with fruit salad or chips.
June 2002
I found the base for this recipe in the Dallas Morning News and played with it a bit (of
course). This is a super easy dessert that is just perfect for Summer. We doubled this
recipe and served it at our Father's Day picnic in our glazed rectangular baker.
PINEAPPLE LEMON ICE BOX PIE
Ingredients:
1 - 6 oz. can frozen lemonade (thawed)
1 - 14 oz. can sweetened condensed milk
1 - 6 oz. can crushed pineapple (drained)
1 - 12 oz. container cool whip
1 - 8 or 9 inch graham cracker pie crust
Directions:
Combine thawed lemonade concentrate, condensed milk, and crushed pineapple in large
mixing bowl. Fold in cool whip. Fill pie shell with mixture. Refrigerate for 3 hours.
Makes about 6-8 servings.
To double recipe, double ingredients except for pie crust. To make graham cracker
crust, combine 2 1/4 cups graham cracker crumbs, 1 stick margarine melted, and 3
tablespoons sugar in a batter bowl. Remove to rectangular baker. Bake for 8 minutes at
350 degrees. Prepare pie filling as described above.
April 2002
Baked Potato Salad
Next time you are fixing baked potatoes for dinner, why not
bake off a few extra and make some of this potato salad.
When I made this to go with a rib dinner for Phillip's
family, one of his family members didn't want to pass the
bowl on - that's how good it tastes.
Ingredients:
4 large leftover baked potatoes (cut the potatoes into cubes
before refrigerating, especially if you are planning to
make the salad the next day. DO NOT REFRIGERATE THE
POTATOES WHOLE for food safety reasons.)
1 cup mayonnaise
1/2 cup sour cream
1/2 cup ranch dressing
1 tsp garlic salt
4 pieces bacon, cooked well and crumbled
2 green onions sliced
1/2 cup shredded cheddar cheese
As I mentioned previously, the potatoes should be cut into
cubes before refrigerating. Chill the potatoes well.
In large mixing bowl, combine sour cream, mayonnaise, ranch dressing and garlic
salt. Mix with a wire whip. Add chilled potatoes,
crumbled bacon, green onions and shredded cheese. Combine
with dressing in bowl. (You might need to adjust the amount of dressing
depending upon how much the potatoes absorb and your own personal
preference.) Place in serving bowl and garnish with
more bacon, green onions or shredded cheddar (whatever you
choose.)
Makes about 8 servings.
STRAWBERRIES ROMANOFF - BONUS
RECIPE!!!!!!!!!
Have you ever had the Strawberries Romanoff at La Madeline?
Aren't they just to die for? With strawberries coming into
season, would you like to be able to make this at home for
your family or company? READ ON:
Ingredients:
1 quart fresh strawberries
1/4 cup granulated sugar
2 cups sour cream (Light or fat free will work)
1/2 cup brown sugar
1/4 cup orange liqueur (Gran Marnier, Triple Sec or Orange
Curacao)
1 Tbsp vanilla
1/4 tsp cinnamon (optional)
Remove stems from strawberries and slice in 1/2 (1/4's if they
are large). Place in bowl and toss with the granulated
sugar. Set aside. (The sugar will make the
strawberries juicier.) In separate bowl, combine
sour cream, brown sugar, vanilla and orange liqueur (If
you prefer a non-alcoholic sauce, orange juice will work).
Mix well with a wire whip. Place cut strawberries in
8 glass goblets. Spoon sauce over strawberries (about 1/4
cup per each). You may garnish with a sprinkle of
cinnamon or a fresh uncut strawberry with the hull still
on.
Serves 8.
March 2002
It was my daughter Jennifer's birthday last month and I wanted to cook her something
special. Since she loves Chicken Tenders (or Strips), I decided to make her
some….from scratch. They're really very easy.
JENNI'S FAVORITE CHICKEN STRIPS
Shopping List:
1 pound boneless, skinless chicken , cut in strips
(You can buy chicken tenders, but I prefer to just cut the chicken myself)
1 cup ranch dressing
2 cups flour
1 TBSP garlic salt
1 tsp Pampered Chef Dill Mix (or dill weed)
3 eggs, beaten
1 cup milk
Oil for frying
Directions:
Cut chicken breast the night before you plan to serve strips. Marinate overnight in ranch
dressing.
NEXT DAY – Combine flour with garlic salt and dill mix. Mix beaten eggs with milk.
Drain off excess ranch dressing from chicken. Coat with seasoned flour, then dip in
egg/milk mix, then again in seasoned flour.
Heat oil to 375 degrees. Carefully drop chicken strips in hot oil. Cook about 3 minutes
on each side (or until golden brown.) Chicken should always reach an internal
temperature of 165 degrees MINIMUM! Remove from oil and drain on nonstick
cooling rack with bar pan underneath.
If necessary, you can keep them in a 250 degree oven until you're ready to serve them.
You can serve them with Barbecue Sauce, Ranch Dressing or Country Gravy. (I like
Pioneer the best.)
January 2002
Chef Tom's Tantalizing Turkey
Soup
Ingredients:
1 Turkey Carcass (or Chicken carcass)
8 Chicken boullion cubes
1 package Uncle Ben's Select Rice Chicken Flavor
1 pound of carrots, peeled and diced, large cut
1 head of celery, diced, large cut
2 packages chicken gravy mix (optional)
1 small package frozen peas
Directions:
Place turkey carcass in large pot. Cover with water. Add boullion
cubes to water. Bring to a boil, then reduce heat and simmer for one hour.
After an hour, strain broth, saving approximately one gallon. Pour broth
into stock pot. Add rice and bring to a boil. Reduce heat.
Add carrots and celery and simmer for 30-40 minutes until rice is cooked and
vegetables are tender.
While soup is simmering, remove all meat from the bones (it should come off
quite easily). Place meat back into soup, dicing larger pieces.
After simmering, add package of frozen peas (by adding the peas from a frozen
state, they will keep their bright color). If a thicker soup is desired,
increase heat to boiling. Mix chicken gravy mix with one cup of water,
forming a thick paste. Add to the boiling soup and simmer for 5 minutes.
Check soup for seasoning. Add salt and pepper as desired.
November 2001
Chef Tom's Yankee Stuffing
Ingredients:
1 14 oz package Pepperidge Farm Herb
Seasoned Stuffing
1 stick butter or margarine
2 stalks celery, sliced
1 small onion, small diced
1 granny smith or macintosh apple,
large diced
1/2 cup raisins
1/2 cup pecans or walnuts, coarsely chopped
3 cups water
3 chicken bouillon cubes
1 Tbsp.poultry seasoning
Directions:
Open stuffing mix package and place in large bowl. In large skillet, melt
butter. Add celery and onion and sauté for 5 minutes. Add apples,
raisins, and nuts and sauté for an additional 5 minutes. Add apples,
raisins, and nuts and sauté for an additional 5 minutes. Add to stuffing
mix in bowl.
In small batter bowl measure 3 cups water. Place bouillon cubes in water.
Cover loosely with lid. Place in microwave and microwave on high for 1
minute. Remove lid and whisk liquid. Microwave an additional 1/2 to
1 minute to dissolve bullion cubes. Add to stuffing in bowl. Add
poultry seasoning and mix well. Place stuffing in cavity of turkey.
This needs to be done just before roasting. Allow no more than 3/4 cup
prepared stuffing per pound of turkey (leaving room for stuffing to expand).
Turkey is done when meat thermometer inserted in thigh reaches 180 F and center
of stuffing reaches 165 F. Allow turkey to stand 20 minutes before
removing stuffing and carving.
(If you are not stuffing the turkey, bake in oval or square baker @ 350 F for
35-40 minutes or until stuffing reaches 165 F).
September 2001
Tom's Tasty Tex-Mex
Southwest Egg Rolls
We had these for lunch one Sunday and they are WAY better than the ones you get at Chili's or The
Cheesecake Factory. Best of all they are really easy!
Ingredients:
1 Cup Cooked White or Spanish Rice
1 Cup Beans (Black, Pinto, or Ranch Style)
1/4 Cup Cooked Whole Kernel Corn
1 Cup Cooked Chopped Chicken or Beef
1/2 Cup Picante Sauce
4 Oz. Shredded Cheddar (or Cheddar Jack) Cheese
1 Package of Egg Roll Wrappers (available in most large grocery store produce sections)
Directions:
Prepare rice in Sauce Pan. Reduce to medium heat and add beans, corn, cooked
meat, and Picante Sauce. Heat until all ingredients are well cooked. Remove from heat.
Whisk one egg briefly until blended.
On a large cutting board lay out a single Egg Roll Wrapper. Brush the edges of the wrapper with egg.
Place 1/3 cup of the rice mixture diagonally across the egg roll wrapper. Fold the two corners of the wrappers closest to the rice mixture onto the rice mixture.
Fold one of the remaining corners of the wrapper over the rice mixture and continue rolling until the
wrapper has formed an egg roll. Place the egg roll with the fold side down on the corner of the cutting
board and continue until you have used all of the wrappers.
In a deep skillet, bring 2 cups of cooking oil to frying heat. Place six egg rolls in the oil and fry until golden brown. When the first batch is finished frying, place them on
a cooling rack in a stoneware bar pan on Warm in the oven. Continue until all egg rolls
are cooked.
Serve with Picante Sauce and Sour Cream.
Makes 24 Southwest Egg Rolls
August 2001
Worry not culinary fans, before leaving for the Culinary
Institute of America in Napa, Tom made sure that I had something new to pass
along. He wanted me to share with you that this recipe is based on
something we found in the September 2001 issue of Food & Wine magazine (did
I mention that my subscription to Food & Wine is a tax deduction since I'm a
PC Consultant?). We have been watching our waistlines and this recipe is
easy, impressive, healthy, and low fat - can it really be true? Try it!
We LOVED it!
Honey Mustard Baked Chicken with a Pretzel
Crust
Ingredients:
1/2 pound hard pretzels, coarsely crushed (4 Cups)
1/2 cup canola oil
1/2 cup whole grain mustard
2 tablespoons Dijon mustard
2 tablespoons honey mustard
1/4 cup water
3 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
6 large skinless, boneless chicken breast halves
Directions:
1. Preheat the oven to 400 degrees. In the Food Chopper, chop the
pretzels until coarsely ground; you should have coarse chunks and fine crumbs.
Transfer to Small Batter Bowl.
2. In the Measure Mix & Pour, combine the oil, whole grain and
Dijon mustards, water and vinegar and whip until smooth. Season the
dressing to taste with salt and pepper.
3. Pour half of the dressing into the Large Batter Bowl, add the
chicken breasts and turn to coat. Dredge the chicken in the pretzel crumbs
and transfer to the Stoneware Bar Pan that has been primed with the Kitchen
Spritzer. Bake in the upper third of the oven for 20 to 25 minutes, or
until cooked through. Slice the chicken and serve hot with the remaining
mustard dressing.
Makes 6 Servings.
Cook's Tip: For a crisp topping, it's essential to use thick,
hard pretzel's, such as the sourdough or handmade versions.
Wine Suggestion: The chicken's crunchy coating and
tart-and-creamy mustard dressing suggests at tart, lighter red with direct,
fruity flavors. Look for a Pinot Noir from Oregon, such as the 1999
Lange or the 1998 Oak Knoll Vintage Reserve.
July 2001
Roma Tomato Bruschetta
We were invited to our friend's, Bob & Virginia, home for the 4th of
July. I was asked to bring Bruschetta and here is what I came up
with. It was pretty popular!
Ingredients:
1 Loaf Italian or French Bread
1/4 Cup Olive Oil
2 Cloves Garlic
5 Roma Tomatoes
3 Green Onions
4 Ounces Mozzarella
1 Ounce Fresh Parmesan
1/4 Cup Balsamic Vinegar
1 Bunch Fresh Basil
1 Tablespoon Pampered Pantry Italian Seasoning
Directions:
Slice bread into 1/2 inch slices using Serrated Bread Knife. Measure
oil with Measure All Cup and pour into Classic Batter Bowl. Press
Garlic using the Garlic Press. Combine using the Stainless Steel Whisk.
Place bread slices on Stoneware Bar Pan. Brush with Oil/Garlic
mixture using Pastry Brush. Bake in 400 degree oven for 10 minutes
or until light brown. While bread is toasting, chop tomatoes using the
Food Chopper. Slice Green Onion using the Utility Knife. Add to
remaining Oil/Garlic mixture in Batter Bowl. Using Chef's Knife, dice
Mozzarella in small cubes and add to bowl. Grate Parmesan into bowl
using the Deluxe Cheese Grater. Measure Vinegar using Measure All
Cup and add to bowl. Snip fresh basil into bowl using the Kitchen
Shears. Measure Italian Seasoning using Adjustable Measuring
Spoons. Add to Batter Bowl. Mix all ingredients in bowl using the
Mix & Scraper. Remove toast from oven and let cool on Non-Stick
Cooling Rack. To serve, top toast slice with tomato topping using the
Bamboo Spooners.
June 2001
CHOCOLATE CHERRY CRISP
I must give credit where it's due, I found this recipe on a box of
Pillsbury Brownie mix and it is so easy and it tastes awesome!!!!!
It can even be made in the microwave by baking it for 10 minutes.
This makes it a great summer recipe, since you won't have to heat up
your kitchen.
Ingredients:
1 box Pillsbury brownie mix
1 cup margarine or butter
1 cup rolled oats
1/2 cup chopped nuts
1/2 cup chocolate chips
2 cans cherry pie filling
Directions: Preheat oven to 350 degrees. Measure butter using the MEASURE-ALL CUP In
CLASSIC BATTER BOWL, melt butter in microwave for 30- 45 seconds. Add
brownie mix. Measure oatmeal and chocolate chips using the ADJUSTABLE
MEASURING SCOOP. Add to bowl. Measure nuts and chop using the FOOD
CHOPPER. Add to bowl. Mix with MIX AND SCRAPER until combined. Set aside
Spray DEEP DISH BAKER using KITCHEN SPRITZER. Open cans of cherry pie
filling using EASY OPEN CAN OPENER and pour into baker. Top with mixture
from batter bowl, totally covering cherries.
Bake for 30-35 minutes.
Remove from oven and let cool on NONSTICK COOLING RACK.
Serve with whipped topping in EASY ACCENT DECORATOR or with vanilla ice
cream using the ICE CREAM DIPPER.
Serves 8-10.
AND now for a very special treat! Our dear friend, and nationally renowned motivational speaker,
Marsha Petrie Sue, has shared one of her recipes with us. I know that many of you have spouses who
enjoy hunting, as does Marsha, so I thought you might really enjoy a step out of the ordinary.
MARSHA'S - "I GOT A HUNTER FOR A HUSBAND" - DOVE RECIPE
Ingredients:
12 - 18 cleaned dove
2 cups red wine (cheap works)
3 chicken bullion cubes
1 onion
1 apple (I like granny smith)
1 cup raisins
1 package sweetener
1 TBS. dried oregano
1 TBS. dried cilantro
2 TBS. lemon juice
salt and pepper to taste
Directions: Dump (or place) all ingredients in an oval baker. Add water to cover the
dove. Cover with lid. Roast on 300 for 3 - 3 1/2 hours. Dove should fall off
the bone. Serve over steamed white rice or wide egg noodles. You can make
gravy from the sauce. Add a salad and dinners ready with no hassle. Added
benefit: the hunter in your home is happy!!
Enjoy! Marsha Petrie Sue
You can visit Marsha at www.CommunicatingResults.com or email her at
Marsha@CommunicatingResults.com
April 2001
CHEF TOM'S PRIVATE LABEL ZUCCHINI NUT CAKE:
Ingredients:
3 Eggs
1 Cup Vegetable Oil
1 Tablespoon Vanilla
1 Tablespoon Cinnamon
2 Cups Flour
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 Small Can Crushed Pineapple
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
1/4 Teaspoon Baking Powder
1 Large Zucchini (Grated)
Directions: In Large Bowl, beat eggs and oil using Stainless Steel Whisk. Add remaining ingredients
and mix with Bamboo Spoon just until combined. DO NOT OVER MIX. Preheat oven to 325
degrees. Spray Rectangular Baker (either Classics or New Traditions) with Kitchen Spritzer. Pour
batter (1 batch) into Baker and place in oven for 45 minutes. Check with Cake Tester and make sure it
comes out clean. Remove from oven and place Baker on Nonstick Cooling Rack. Let cool for 20 - 30
minutes. Using Large Spreader, ice with one container Pillsbury Cream Cheese Icing. If desired, Cake
can be topped with chopped pecans.
When people ask me why I have never written a cookbook, it's because so many
of my recipes are in my head or are just made up as I go along. The
following is an example of a recipe I made for dinner just the other night,
just off the top of my head. It turned out really great. I hope you'll try
it and enjoy it;
CHEF TOM'S SKILLET SHORT RIBS:
2 lbs boneless short ribs
1cup flour
1 envelope (1/2 pk) Lipton Beefy Onion Soup
1 cup red wine
2 cups water
1 can (15 ounces) Diced Tomatoes
2 whole carrots
2 stalks celery
1 small white onion
6 large fresh mushrooms.
Preheat oven to 350 degrees. In Professional or Generation II Family skillet, brown short ribs( which
have been coated in flour) in a small amount of oil. After browning all sides, remove skillet from heat.
Open canned tomatoes using Smooth Edge Can Opener. Pour over ribs. Measure wine and water in
Measure All Cup. Pour over ribs. Open Onion Soup mix using Kitchen Shears. Sprinkle over liquid in
pan. Cover Skillet with Clear View Lid. Place in oven for 1 hour and 15 minutes. While ribs are
cooking, peel carrots using Vegetable Peeler. Slice carrots, celery, onion and mushrooms using the
Chef's Knife.
After cooking ribs for 1 hour and 15 minutes, remove skillet from oven. Uncover and add sliced
vegetables to liquid in pan. Cover with lid and return to oven for 45 minutes.
At the end of 45 minutes remove skillet from oven. You will have the best tasting, most tender ribs you
have ever tasted. Serve over rice, being sure to include the vegetables and gravy in the pan.
Serves 4.
February 2001
Chef Tom's
Breaded Ranch Chicken
This is an incredibly easy recipe with
several variations.
Ingredients:
1
Cup Light Ranch Dressing
2
Cups Seasoned Bread Crumbs
4
Boneless Skinless Chicken Breasts
Directions:
Marinate
chicken in ranch dressing for 1/2 hour. Preheat oven to 425 degrees.
Dip marinated chicken in seasoned bread crumbs. Place on Bar Pan
(preferably stone) that has been spritzed well with oil. Bake for 15
minutes.
Serve
with rice and vegetables.
Italian
Variation - After 10 minutes in oven, turn chicken over and top each breast
with 2 Tablespoons Pasta Sauce and 1 Ounce Shredded Mozzarella + 1/2 Ounce
Shredded Fresh Parmesan. Cook 5 minutes until cheese is melted.
French
Variation - After 10 minutes in oven, turn chicken over and top each breast
with 1 Tablespoon Dijon Mustard, 1 slice Deli Ham, and 1 slice Swiss
Cheese. Cook 5 minutes until cheese is melted. Top with chopped
Green Onion.
Tex-Mex
Variation - While chicken is cooking, saute' one small Green Pepper and one
small Red Onion cut in strips. After 10 minutes in oven, turn chicken over
and top each breast with Peppers & Onions, 2 Tablespoons Picante' Sauce, and
1 Ounce Shredded Colby Jack Cheese. Cook 5 minutes until cheese is
melted. Top with Chopped Cilantro.
January 2001
Tom's Easy
& Hearty Vegetable Soup
This is a great cold weather recipe. We
served it at our last KILO Club Culinary Institute and everyone raved about it.
Ingredients:
1
Envelope Lipton Beef & Onion Soup Mix
1
Pound Stew Meat – Cut into ¼ inch pieces
1
Cup Red Wine (optional)
7
Cups Water
1
Can (17 Ounces) Del Monte Diced Tomatoes with Onion & Garlic
1
Package Wyler’s Soup Starter – Beef Vegetable
1
Package Frozen Soup Vegetables (Kroger brand is fine)
Directions:
In Large Pot of Professional Cookware Set, sauté beef in
small amount of oil. When
fully browned, drain off grease and add water, wine, onion soup mix, and canned
tomato (if not using wine, increase water by 1 cup). Bring to a boil and then simmer for 2 hours.
After 2 hours, check meat for tenderness.
Increase heat slightly. Add
Soup Starter and frozen vegetables. Simmer
for 30 minutes.
Serve with cornbread or biscuits.
Serves 8 to 10.
December 2000
Pineapple Pecan
Candied Sweet Potatoes
Ingredients:
4 Medium Sweet Potatoes
4 Tablespoons Butter
1/3 Cup Brown Sugar
1 (8 oz.) Can Crushed Pineapple - Drained
1/2 Cup Chopped Nuts
1 Teaspoon Vanilla Extract
1 Teaspoon Cinnamon or Cinnamon Plus
Directions:
Preheat oven to 350 degrees. Boil the potatoes until tender in 3 Qt. Saucepan; drain in Large
Colander, peel with Vegetable Peeler, and cut in 1/2 (lengthwise) with 5" Utility Knife, place in
buttered Deep Dish Baker. In 8" Sauté Pan, melt butter. Add brown sugar using Measure All Cup.
After butter and brown sugar have melted; drain pineapple in small colander and add to butter / sugar
mixture along with chopped nuts, vanilla extract and spice. When combined, pour the butter / sugar
mixture on top of sweet potatoes, cover with Stoneware Baking Bowl and bake in 350 degree oven
for 45 minutes.
Serves 4.
NOTE: You can double this recipe and use the Rectangular Baker & Rectangular Lid / Bowl if you
are serving a large group.
October 2000
Halloween Treat
Pumpkin Bread
Ingredients:
1.5 Cups Flour
1/2 Teaspoon Salt
1 Cup Sugar
1 Teaspoon Baking Soda
1 Cup Canned Pumpkin
1/2 Cup Vegetable Oil
2 Eggs
1 Teaspoon Cinnamon Plus (or your favorite Pumpkin Pie Spice)
1/2 Cup Pecans
Preheat oven to 350 degrees. Measure Flour and Sugar using a Measuring Scoop, place
in a Batter Bowl (2 Qt.). Measure Salt and Baking Soda using Measuring Spoons,
add to Batter Bowl. Measure Pumpkin and Salad Oil using a Measuring Cup. Place in
a Smaller Batter Bowl (1 Qt.). Add Eggs, Spice, and 1/4 Cup Water. Mix thoroughly with
a Whisk. Add Pumpkin Mixture to dry ingredients in Larger Batter Bowl using a
Silicon Scraper, but DO NOT mix too thoroughly. Spray Loaf Pan using an
Oil Spritzer.
Poor batter into loaf pan and bake for 50-60 minutes until a Cake Tester comes out clean. Cool in pan
5 minutes. Turn out of pan and let cool on a Cooling Rack for 15-20 minutes. Slice with
Bread Knife and serve with flavored cream cheese.
NOTE:
This recipe is also great for making muffins. You will need to modify the oven temperature to 400 degrees and the baking time to 20 minutes.
June 2000
Cider Glazed Chicken
1 - 32 oz. Bottle of Apple Cider
4 - Boneless Skinless Chicken Breast (Approx. 1 Pound)
2 - Cups Flour
2 - Tbs.. Pampered Pantry Lemon Pepper Seasoning
1 - Tbs.. Salt
2 - Tbs.. Cornstarch
1 - Granny Smith Apple
1 - Green Onion
Combine Flour, Lemon Pepper Seasoning, and Salt. Coat Chicken Breast with seasoned flour.
Brown on both sides in 12" Family Skillet in oil. When chicken is browned, drain off excess oil. Cover
chicken with 3 cups Apple Cider. Cover skillet with Clear View Lid. Bake in a 350 degree oven for
30 minutes. When chicken is done, remove family skillet from oven. Remove chicken from pan. Place family skillet
back on burner and bring liquid to a boil. Combine 1 cup Apple Cider with 2 Tbs.. Cornstarch (using
10" Stainless Steel Whisk). Add mixture to family skillet and let thicken for 2 minutes.
Cover cooked chicken with sauce from family skillet. Garnish with two wedges of Granny SmithApple (using the Apple Wedger), Green Onions (using the Kitchen Shears to cut). Serve with rice.
Serves 4.
January 2000
Tom's Quick & Easy Breakfast Quiche
One Saturday morning I wanted to make something special for breakfast. I looked in the refrigerator
and this is what I came up with.
Ingredients:
1- Pillsbury All-Ready Pie Crust (fits perfectly in the Deep Dish Baker)
1- 8 oz. bag of shredded colby-monterrey jack cheese (or whichever kind you prefer)
4 oz. Diced Deli Ham
6 Fresh Eggs
11/2 Cups Milk
1 Tbsp. Flour
2 Green Onions
1 Small Can of mushroom pieces and stems (optional)
Directions:
Preheat over to 425 degrees. Place pie crust in Deep Dish Baker. Let sit for 10 minutes. Dice ham
with Chef's Knife. Place in one quart batter bowl with shredded cheese. Snip green onions with the
Kitchen Shears. Drain mushrooms in the small colander and add to batter bowl. Toss. Spread pie
crust so it comes up the sides of the Deep Dish Baker about 1/2 way. Spread contents of batter bowl
on top of crust. Break eggs in 2 Qt. Batter Bowl. Add milk and flour. Beat well using the Stainless
Steel Whisk. Pour over cheese mixture in Deep Dish Baker. Place in a 425 degree oven for 15
minutes, then reduce heat to 350 degrees and continue baking for an additional 30 minutes or until
golden brown and custard is set. Remove from oven and let sit for 15 minutes before serving with the
Slice and Serve. Feeds 4-6.
December 1999
Tom's
Sun Dried Tomato Chicken Breast
This is one of the most popular dishes I serve
in my dining center. It
is a great one skillet dish using the 12" Family Skillet.
Take 4 boneless skinless Chicken breasts. Coat with flour mixed with
Italian Seasoning (1 Tblsp.) Spray Family Skillet with the Kitchen
Spritzer. Brown Chicken on both sides. Remove from heat.
Put 4 ounces of sun dried tomatoes in the 3 Quart Sauce Pan. Cover with
red wine vinegar and 2 cloves of Garlic freshly pressed in the Garlic
Press. Bring to a boil, then simmer for 10 minutes. Drain using the
Small Colander from the Colander and Bowl Set. Chop finely using the
Food Chopper. Set aside.
Following the directions on the Measure Mix & Pour, make one batch of
Italian Dressing. Add the Sun Dried Tomato mixture. Pour over chicken
breast in the Family Skillet, cover with the Clear View Lid and place in
the over for 20 minutes at 350 degrees.
Remove the Family Skillet from the oven. Remover chicken breasts and
place on a serving platter, spoon dressing in skillet over chicken.
Slice 8 ounces of mushrooms using the Egg Slicer Plus or the 3" Paring
Knife, whichever you prefer. Saute in family skillet for 2 minutes.
Open small can of artichoke hearts using the Can Opener. Mix with
sauteed mushrooms. Top Chicken with mushroom-artichoke mixture.
Garnish with green onions snipped with the Kitchen Shears.
Serve with rice or pasta.
April 1999
Tom's
One Skillet Barbequed Country Pork Ribs
I like to use the country pork ribs because they are a lot meatier.
Take 2 lb. of pork ribs and season on all sides with season salt or
whatever BBQ seasoning you prefer. Brown on all sides in the Pampered
Chef Family Skillet (if you don't have the family skillet, I guess a
lower quality skillet will have to do). When they have been browned on
all sides, if they all fit in the skillet, leave them in there. If not,
transfer them to the 9 by 13 inch baker. Cover the ribs with a 12 ounce
bottle of beer and a bottle of barbecue sauce (I prefer Shiner Bock ,but
any beer will do. As for the barbecue sauce, use whatever is your
favorite.).
If you are using the family skillet, cover with the lid and bake in a
350 degree oven for two hours. If you are using the baker, then cover
with aluminum foil and bake at the same temperature for the same amount
of time.
At the end of two hours, remove from the oven. if you'd like you can
finish them on the grill to give them that outdoor grill flavor. I will
warn you though that they will be so fall-off the-bone tender that they
may not make it to the grill.
I guarantee that if you try this you may not ever step into Spring Creek
Barbecue again. And by the way, this recipe will work with any kind of
rib you like. You may have to adjust the time if the ribs are not as
meaty as the country ribs.
March 1999
Chef
Tom's Famous Zucchini Bread
Ingredients:
3 Eggs
1 Cup Vegetable Oil
1 Tablespoon Vanilla
1 Tablespoon Cinnamon
2 Cups Flour
1 Cup Granulated Sugar
1 Cup Brown Sugar
1 Small Can Crushed
Pineapple
1/2 Cup Raisins
1/2 Cup Chopped Pecans
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
1/4 Teaspoon Baking Powder
1 Large Zucchini (Grated)
Directions for Loaves:
In Large Bowl, beat eggs
and oil using Stainless Steel Whisk. Add remaining ingredients and mix
with Bamboo Spoon just until combined. DO NOT OVER MIX. Spray Loaf
Pan with Spritzer, and fill 2/3 full with batter. Bake in 325 degree oven
for 45 minutes.
Makes 2 Loaves.
Directions for Muffins:
In Large Bowl, beat eggs
and oil using Stainless Steel Whisk. Add remaining ingredients and mix
with Bamboo Spoon just until combined. DO NOT OVER MIX. Spray Muffin
Pan with Spritzer, and fill cups 2/3 full with batter. Bake in 400 degree
oven for 20 minutes.
Makes 18 Muffins.
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