Recipe Monday
It's cooking season and listener friends eveywhere will be whipping up delicacies and treats all season long! Marianne offers up a new recipe every Monday. Give it a try and let Marianne what you thought with an email to marianne@wobm.com.
Plus, producer Mike Anthony will helpfully review each week's recipe!
Monday, December 3
Twice Baked Stuffed Potatoes
1 cup shredded Cheddar cheese divided
Bake potatoes in preheated oven for 1 hour
Cook bacon til crispy , drain crumble set aside
When potatoes are done allow to cool for 10 minutes..
Slice potatoes in half lengthwise and scoop flesh into a large bowl...save your skins !!
To the flesh add sour cream, milk, butter, salt and pepper, 1/2 cup cheese..mix with a hand mixer till creamy, Spoon the mixture into potatoe skins and place in a butter greased baking pan.... top with remaining cheese and bacon,\Bake another 15 minutes....
I also made a batch with cooked broccoli and cheese .. They went over GREAT !!
Mike's Review
Yes, it is a baked potato. What's the big deal? What would make you crave this creation late at night? Why would you, not want, but actually need to have a second helping of this baked side dish?
The answer to these questions is summed up by one statement: This seemingly normal baked potato packs more creamy flavor and tantalizing punch into one bite, than any other potato served at high-end, 4-star, restaurants.
More importantly, by following Marianne's simple steps, you too could create a side that could accompany almost ANY dish or act as a rich, hearty, and healthy lunch.
Sure, the potato itself deserves some of the credit. It's a beautiful specimen, a near perfect potato. But then, that's what Marianne always strives for, since her creations do not just contain spices and seasonings....they contain love.
Don't worry though...I am certain that if you search for the perfect potatoes to prepare, with love in your heart, you can also find ones that taste and look this good.
Besides the potato itself, the enclosed mixture of sour cream, cheese and bacon, provided enough flavor to last on your tongue for hours after eating.
Most importantly though, what I noticed about this meal was that as I bit into the potato, letting each bite melt in my mouth, I was overcome with bacon and cheese flavor, and an abundant amount of sour cream; But what made each bite special was that along with the comforting texture of the potato and its rich insides, I felt like each bite came accompanied with a hug from the genius chef that was able to create it.
Monday, November 26
It's " CHILE " today !!!!!
1 package CHILI seasoning mix
1 can ( 15 oz. ) kidneys beans drained
1 can ( 14 1/2 oz. ) diced tomatoes, undrained
1 can ( 8 oz. ) tomatoes sauce
shredded cheese , sour cream optional
COOK ground beef and onion in large skillet on medium -high heat 5 minutes, stirring occasionally, drain fat.
STIR in CHILI seasoning mix and remaining ingredients. Bring to a boil. Reduce heat to low: cover and simmer 10 minutes, stirring occasionally.
SERVE with shredded cheese, sour and chopped, if desired...
for a little or BIG kick...ad some tabasco sauce.....
Monday, November 19, 2007
2 slices white bread, crust removed and crumbled
2 teaspoons OLD BAY seasoning
2 teaspoons parsley flakes
1/2 teaspoon yellow mustard
1 pound fresh lump crabmeat
Mix bread, mayo, OLD BAY seasoning,parsly flakes, mustard and egg in large bowl until well blended. GENTLY stir in crabmeat...shape into patties..makes 4 large or 6 small....
Broil 10 minutes without turning...Sprinkle with additional OLD BAY seasoning before serving....
Note: I found when I made them I DIDN'T NEED THE FULL pound of crabmeat...so add a little at a time..Enjoy!
Monday, November 12
California Stuffed Green Peppers:
INGREDIENTS:
3 Large Bell Peppers
1 (15-ounce) can tomato sauce, divided
1 (6.8-ounce) package Rice-A-Roni Spanish Rice
1 pound ground beef
1 large egg
PREPARATION:
1 Cut each bell pepper in half lengthwise; remove seeds and stems. Set aside.
2. In a large bowl, combine 1 cup tomato sauce, rice-vermicelli mix, Special Seasonings, ground beef and egg. Stuff pepper halves evenly with beef mixture.
3. In large skillet, arrange pepper halves meat side down. Pour remaining tomato sauce and 1-1/2 cups water evenly over peppers. Bring to a boil;reduce heat to medium. Cover; simmer 35 minutes or until meat is done and rice is tender. Serve peppers with remaining tomato sauce mixture from skillet.
PREP TIME- 10 minutes
COOK TIME- 35 minutes
Time to table - 45 minutes
Recipe makes - 6 servings
Mike's Review
An Italian favorite, this dish embodies the essence of finely mixed seasoning and spices, tender beef, and soft, perfectly plump peppers. The peppers were easy to chew, and full-bodied, which provided great texture for each bite. The meat was seasoned lightly. A blend of salt, pepper and oregano accompanied each mouthful, yet the tomato sauce provided a subtle sweetness which was a beautiful contrast to the hearty beef. A mound of rice was packed inside and soaked up a perfect amount of flavoring. Each pepper was huge and overflowed with meat and rice; one was just enough. But a second helping was even better!
Monday, November 5
From the Pillsbury Bakeoff Recipe:
1 (18.9oz) pkg. Pillsbury Moist Supreme Funfetti Cake Mix
1/2 (15.6oz) can Pillsbury Creamy Supreme Funfetti Vanilla Frosting
1. Heat oven to 375 Degrees Fahrenheit. In a large bowl, combine cake mix, oil and eggs. Stir with spoon until thoroughly moistened. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheet. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.
2. Bake at 375 for 6-8 minutes or until edges are light golden brown. Cool 1 minute; remove from Cookie sheets.
3. Spread frosting over cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.
Mike's Review
This cookie is a grand celebration of sweetness and is the perfect ending to any meal, or better yet, the perfect sugary treat any time of the day! Each cookie had that "home baked" look, reminiscent of what Grandma would have waiting for her beautiful, beloved, grandchildren. Each white sugar cookie was baked long enough to become golden brown on the bottom and still remain soft and chewy throughout every morsel. As if the cookie flavor itself wasn't enough, the creamy icing on top seemed to be created in a magical land with ingredients you could never find on this earth....by elves perhaps?
Each cookie was smothered in the rich, creamy, and sweet icing, which gave every bite of the chewy cookie a smooth kick of sugary flavor. This satisfying, confectionary, treat will have you reaching in the cookie jar, not once, but again and again and again!
Monday, October 29, 2007
What to do with " LEFT OVER " Mashed potatos ??
Melt butter in frying pan, toss in chopped onions, fry on low till they are translucent...with a slotted spoon remove onions and add to leftover cold potatos along with salt and pepper and eggs.....
Make small patties and sprinkle with flour ..carefully put pancakes into reheated butter in pan...brown on both sides..about 5 minutes each....drain on papertowel lined plate....
Enjoy with applesauce or sour cream
Mike's Review:
A home-style comfort food which can complete a hearty breakfast or act as the perfect accompaniment to a hot lunch.
At first glance, the misshapen, broken pieces of potato didn't make for the most aesthetically pleasing presentation. However, after your first bite, I began to understand that this dish was more than meets the eye. With each bite, a dash of salt paired up with a warm potato flavor for a graceful dance across my taste buds. What really made this dish was the pleasing texture of each bite. The tasty, crispy outside coating was the perfect contrast to the soft, chunky, mashed potato treat inside.
The pancakes were served with a side of chunky applesauce. At first, I didn't want to take away from the potato flavor by masking it with the sauce. However, after I mixed both together for the first time, it was obvious that the two were meant for each other. The sweet apple flavor brought out every bit of the potato and played off the salty seasoning magically.
Overall, I highly recommend this dish as the perfect start to your day...
Monday, October 21
Sauted Broccoli over pasta...
Virgin Olive oil about 1/2 inch deep in saute pan
Fresh garlic to taste..( or chopped garlic in jar )
Par cook Broccoli to desired tenderness , drain set aside...
Heat oil and garlic in saute pan , add cooked Broccoli, add salt , pepper, sprinkle on bread crumbs and cheese , toss well ... simmer on low....
Boil pasta of your choice , works best with Linguine or Rigatone....
and toss with Broccoli saute ...ENJOY !!!
Keep in mind all measurments are to YOUR liking !!!!
Mike's Review:
A light, flavorful, Italian-influenced delight, which you could serve as a side dish to your favorite chicken or pork or use as a main entree.
The linguini, seemed to be the perfect pasta for the sautéed broccoli. The green florets were cooked perfectly, easily chewable and pleasantly soft. Still, they were solid enough to provide a satisfying texture for each bite.
As for the flavor....the blend of seasoning was nothing short of amazing.
The olive oil was smooth and silky, almost comforting to the lips. The garlic flavor was bountiful, but what was really special was the hint of lemon flavor. The zing of lemon came at the end of almost every bite and was the perfect reward for each and every chew.
This sauté is definitely one that will fill you, but not overwhelm you with that oily, greasy feeling.
Monday, October 15
I use a shortcut and buy the frozen crust..but you can make your own if you like...
1/2 cup light brown sugar. packed
4 tablespoons melted butter
1 1/2 teaspoons vanilla extract
1 1/2 cups pecan halves or mixture of halves and pieces
In a large bowl, combine the beaten eggs with maple syrup, corn syrup, brown sugar, salt melted butter and vanilla, Blend well...stir in the Pecans....pour into unbaked pie shell that was brushed with a little whisked egg white..Bake for 40 -50 minutes,
You might want to wrap a little tin foil around the pie edge to prevent burning....
I have gotten MANY a compliments on this pie....
Let me know what you think: email me at marianne @wobmam.com.
Mike's Review:
This Pecan Pie is sticky, sweet, and just maybe, the best slice of Pecan Pie I've ever had. From the first bite, I could tell that this was no ordinary pie. The amount of sweetness was just right, bordering on sinfully syrupy, yet not so sweet as to make your taste buds beg for a glass of water. The amount and texture of the pecans was more amazing. With each bite, I was treated with an abundant amount of nuts, however they were so soft and tender that each nut seemed to blend together with the syrup as if they were meant to be together. This Pie will fill your mouth with a chunky yet smooth sweetness that will leave you craving a second piece!
