Saturday, March 14, 2009

Orange Pork Stir Fry

1 oz pkg Italian Dressing mix
1/4 c orange juice
1/4 c oil
2 Tbsp soy sauce
1 lb pork loin, cut into strips (it's easiest to cut the pork when it's partially frozen)
16 oz pkg frozen Oriental vegetable blend, thawed
2 1/2 c cooked rice

Mix together dressing mix, juice, oil and soy sauce.  Combine one tablespoon of dressing mixture and pork strips in a large skillet over medium heat.  Cook and stir for 4 to 5 minutes, or until meat is no longer pink.  Add vegetables and remaining dressing mixture; cook and stir until vegetables are crisp-tender.  Serve over cooked rice.

From Gooseberry Patch "Our Favorite Cheap and Easy Recipes"

Wednesday, March 11, 2009

Artichoke Foccini

I got this recipe from the Food Network's "Semi-Homemade" with Sandra Lee. I had several requests for it this weekend, so here you go.

1 jar artichoke (I used seasoned)
Grands biscuits
grape tomatoes
3 Tbsp olive oil
1 tsp. crushed garlic
bleu or feta cheese (the original recipe calls for bleu, but I know a lot of people don't care for it because it's so strong, so I substituted feta instead)
italian seasoning (I don't know a measurement, I just wing it)

Strain artichokes and slice tomatoes in half. Lay biscuits and flatten on baking sheet. In small bowl, combine olive oil, garlic and italian seasoning. Coat biscuits with olive oil mixture. Place 2-4 pieces of artchoke and 2-4 tomatoe halves on each biscuit, then top with cheese. Bake according to biscuit directions or until brown.

Toffee crisps

This is a Pampered Chef recipe I've had for a couple of years.

12 whole graham crackers
3/4 c packed brown sugar
3/4 c butter
1 tsp. vanilla
1 cup semisweet chocolate morsels
1/2 c chopped almonds

Preheat oven to 350. Arrange graham crackers on baking sheet. In saucepan, combine brown sugar, butter and vanilla. Cook over medium heat, stirring occassionally until mixture comes to a full boil. Continue boiling 4 minutes, stirring constantly. Remove from heat and immediately pour mixture evenly over crackers. Bake 10-12 minutes or until bubbly and lightly browned. Remove and sprinkle with chocolate; allow to soften then spread evenly. Sprinkle almonds over chocolate. Refrigerate until chocolate is firm, then break into pieces.

Tuesday, March 10, 2009

Tanya's Five Cheese Casserole

1 lb. noodles of your choice (I usually use penne or fussili)
16 oz. cheese of your choice
1 onion, chopped (optional)
1/4 c. white cooking wine (optional)
1 tblsp. oregano
1 tblsp. basil
1-2 tsp. pepper
4 garlic cloves, minced
1 jar of spaghetti sauce
1 tblsp. sugar (you can definitely use less or none at all)

Mix everything except the noodles and cheese together in a pot and bring to a boil; stir occasionally. Once it boils, turn heat off and remove pot from burner.
Cook noodles until almost done; drain water and pour into a 9 by 13 inch casserole dish. Pour spaghetti sauce mix over noodles and then top with whatever cheeses you desire. I use mozzarella,five cheese blend and parmesan cheese. Bake in oven on 350 degrees for 30 minutes or until lightly brown on top and bubbly!