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Nov. 22nd, 2009 09:45 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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carols_stuffMore food
Ortalana
Ingredients
1 pound spiral pasta
2 cloves garlic, crushed
4 ripe tomatoes cut in 1/2 inch cubes
1 small can black olives, drained and sliced
15 to 20 sun-dried tomatoes, softened and sliced
Fresh basil, coarsely chopped to balance color
Olive oil, enough to cover bottom of large skillet
Salt to taste
Pepper to taste
Dried oregano to taste
1 small package mushrooms, sliced
Directions
Cook pasta. Place olive oil in skillet. Add crushed garlic, sauté until light brown. Add other ingredients, except pasta. Remove from heat after tomatoes are warmed. Toss with pasta. Sprinkle with oregano, salt and pepper to taste.
Pineapple Casserole
3 Tbsp. flour
1 Tbsp. sugar
20-oz. can of pineapple chunks (drained-reserve liquid)
1 cup shredded cheddar cheese
1 sleeve town house crackers, crushed
3/4 cup butter melted
Preheat oven to 375° F. Mix flour and sugar, slowly add pineapple juice. Stir in pineapple and cheese. Pour in baking dish. Cover with crushed crackers. Pour melted butter over top. Bake for 25-30 minutes or until golden brown.
Rice with Cherries, Apricots, and Pecans
1 cup converted white rice
1 cup wild rice -- rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion -- chopped
3/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley
In your slow cooker, mix together the white rice, wild
rice, broth, water, sherry, onion, garlic powder, and
garlic pepper.
Cover and cook on the low heat setting about 5 hours, or
until the rices are tender but not mushy. Stir in the
apricots, cherries, pecans, and parsley. Serve
immediately. Makes about 8 to 10 servings.
Ortalana
Ingredients
1 pound spiral pasta
2 cloves garlic, crushed
4 ripe tomatoes cut in 1/2 inch cubes
1 small can black olives, drained and sliced
15 to 20 sun-dried tomatoes, softened and sliced
Fresh basil, coarsely chopped to balance color
Olive oil, enough to cover bottom of large skillet
Salt to taste
Pepper to taste
Dried oregano to taste
1 small package mushrooms, sliced
Directions
Cook pasta. Place olive oil in skillet. Add crushed garlic, sauté until light brown. Add other ingredients, except pasta. Remove from heat after tomatoes are warmed. Toss with pasta. Sprinkle with oregano, salt and pepper to taste.
Pineapple Casserole
3 Tbsp. flour
1 Tbsp. sugar
20-oz. can of pineapple chunks (drained-reserve liquid)
1 cup shredded cheddar cheese
1 sleeve town house crackers, crushed
3/4 cup butter melted
Preheat oven to 375° F. Mix flour and sugar, slowly add pineapple juice. Stir in pineapple and cheese. Pour in baking dish. Cover with crushed crackers. Pour melted butter over top. Bake for 25-30 minutes or until golden brown.
Rice with Cherries, Apricots, and Pecans
1 cup converted white rice
1 cup wild rice -- rinsed and drained
29 ounces canned vegetable broth
1/2 cup hot water
1/4 cup dry sherry
1 medium onion -- chopped
3/4 teaspoon garlic powder
1/2 teaspoon garlic pepper
1/2 cup chopped dried apricots
1/2 cup dried cherries
1/2 cup chopped pecans, toasted if desired
1/4 cup chopped fresh parsley
In your slow cooker, mix together the white rice, wild
rice, broth, water, sherry, onion, garlic powder, and
garlic pepper.
Cover and cook on the low heat setting about 5 hours, or
until the rices are tender but not mushy. Stir in the
apricots, cherries, pecans, and parsley. Serve
immediately. Makes about 8 to 10 servings.
