Spaghetti Pie

Another request from a viewer who lives in my neighborhood.

Spaghetti Pie

Ingredients:

1 32 oz jar of your favorite prepared sauce

1 pkg spaghetti noodles

1/2 pound ground beef, I/2 pound ground sausage

1  8oz container Ricotta Cheese

2 eggs

3 to 6 whole mushrooms, sliced

1 onion, chopped

1 cup Mozzarella Cheese

Directions:

Brown meat with onion and mushrooms, drain off grease.

Cook noodles. Drain.

Add meat, onions, mushrooms and noodles together. Mix in 2 eggs.

Press into a greased pie pan. Smooth Ricotta Cheese over bottom. Pour sauce in and stir into noodles.

Cover with foil and bake at 375 degrees for 35 minutes. Remove foil, sprinkle Mozzarella Cheese over top and continue to bake 5 more minutes or until melted.

Tomato Bisque

Ollie had to call in a favor for this one. A nice lady at my doctors office asked for this so after a call to an area restaurant chef, I came up with this recipe. Looks delicious!

Tomato Bisque

Ingredients:

15 ounces whole canned tomatoes

4 fresh, ripe tomatoes, peeled and finely chopped

2 medium onions chopped

1 clove garlic, minced

2 tbsp butter

Salt and pepper to taste

2 Tbsp fresh basil, chopped

2 cups chicken broth

1  1/2 cups whole milk or cream

Directions:

Melt butter in a large sauce pan.

Over medium heat, saute’ onion and garlic until softened. Add canned tomatoes, chopped fresh tomatoes, broth and seasonings.

Bring to a boil, reduce heat, cover and cook 35 to 40 minutes.

Remove from heat and puree.

Place back in pan and reheat on low. Add milk and season to taste, stirring frequently until done.

Will serve 4.

Houlihan’s Baked Potato Soup

Another one of the specialty chains around here that has gone down the tubes had a few interesting dish’s.

This one is posted by request.

Houlihan’s Baked Potato Soup

Ingredients:

1 1/2 pounds baking potatoes

1/4 pound butter

2 cups diced yellow onion

1/3 cup flour

5 cups water

1/4 cup chicken base

1 cup instant potato flakes

3/4 tbsp dried basil

1/2 tbsp Tabasco sauce1 cup heavy cream

1 cup milk

Salt to taste.

White pepper to taste.

Directions:

Preheat oven to 400 degree’s.

Prick washed potatoes and bake until a fork pierces to the center easily. Remove potatoes from oven and allow to cool fully.

Remove skins and cut potatoes into 1/2 inch cubes. Set aside.

Melt butter in a large saucepan. Add onions and saute’ over low heat for 10 minutes or until onions are clear. Don’t permit onions to burn!

Add flour to onions and butter. Cook 4 to 5 minutes, stirring well until flour is smooth.

In a separate mixing bowl, combine water, chicken base, potato flakes and seasonings. Stir or whisk thoroughly to eliminate lumps.

Add slowly to onion mixture, stirring constantly so no lumps form.

Increase to medium heat and continue cooking until the soup begins to gently simmer.

Add milk and cream stirring until smooth and lightly thickened.

Simmer for 15 minutes. Do not boil. Soup should just simmer lightly.

Add cubed baked potatoes and stir to combine.

Remove from heat and serve.

Top each serving with grated cheddar cheese, sliced scallions and bacon pieces.

Savory Shrimp Scampi

This is a delicious combination of flavors, blending together to make one of the best Scampi’s I’ve ever eaten.

Savory Shrimp Scampi

Ingredients:

4 oz butter

1 oz olive oil

20 medium-large shrimp

1 tbsp garlic, chopped

2 tbsp garlic, sliced

1 tbsp shallots, chopped

1/2 tsp salt

1/2 tsp ground black pepper

1 tsp chopped parsley

2 tbsp sage, chopped

4 oz white wine

2 oz lemon juice

1 oz heavy cream

Directions:

Combine butter and oil in a pan over medium heat. Add shrimp and saute’ until shrimp turn pink on both sides. Raise heat and add chopped and sliced garlic, shallots, salt, pepper, chopped parsley and sage.

Toss mixture and add white wine, then lemon juice, stirring well.

Remove shrimp and continue to cook sauce until it begins to thicken. Add cream and stir.

Return shrimp to pan and toss to coat.

On a large platter, place shrimp covered with sauce and garnish with lemon wedges.

Serves 4 to 6.

EZ Bacon Cheese Fries

Heat in the kitchen? Need a fast snack or appeteazer? Give this EZ recipe a try.

EZ Bacon Cheese Fries

Ingredients:

1 pkg frozen French fries (32 oz)

1 cup shredded sharp cheddar or pepper jack cheese

1/2 cup green onion, thinly sliced

1/4 cup bacon, cooked crisp and crumbled

Ranch Salad Dressing

Directions:

Cook French fries per package directions. Place fries on a broiler proof dish or platter.

Sprinkle with cheese, onions and bacon. Broil for 2 minutes or until cheese is melted.

Serve with Ranch Dressing.

It’s EZ.

Massive Recall

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Grill Alert; Feds Announce Massive Beef Recall

Posted: 10:57 pm PDT August 5, 2009Updated: 9:55 am PDT August 6, 2009

FRESNO, Calif. -- Fresno-based Beef Packers, Inc. Thursday recalled approximately 825,769 pounds of ground beef products that may be linked to an outbreak of the drug-resistant Newport Salmonella strain in Colorado, the U.S. Department of Agriculture's Food Safety and Inspection Service announced.The U.S. Department of Agriculture's Food Safety and Inspection Service the ground beef was produced between June 5, 2009 through June 23. The recall announced Thursday says the beef products bear the establishment number "EST. 31913" printed on case code labels. The beef was distributed to retail distribution centers in Arizona, California, Colorado and Utah. The USDA says because the beef was repackaged under different retail names, consumers should check with the store they bought beef from to determine if they've purchased any recalled beef.Here are the items recalled:

• 60 pound cases of "GRD Beef Sirl Fine 90/10." Each case bears the identifying case code W69012 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/05/09, 07/06/09, 07/07/09, 07/10/09 and 07/11/09.
• 60 pound cases of "Grnd Bf Fine Sir 90/10 10/60 H". Each case bears the identifying case code W69064 with Use/Freeze by dates of 06/26/09, 07/03/09, 07/06/09, 07/07/09 and 07/14/09.
• 60 pound cases of "Grnd Beef 90/10 Fine 60." Each case bears the identifying case code W69063 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.
• 80 pound cases of "Grnd Beef Fine 91/09 10#/80." Each case bears the identifying case code W69108 with Use/Freeze by dates of 06/30/09, 07/06/09, 07/08/09 and 07/13/09 .
• 60 pound cases of "Grnd Beef Fine 93/07 10/60." Each case bears the identifying case code W69363 with Use/Freeze by dates of 06/23/09, 06/26/09, 06/28/09, 06/29/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.
• 60 pound cases of "Grnd Beef Fine 93/07 10#/60 H." Each case bears the identifying case code W69360 with Use/Freeze by date of 06/26/09, 07/03/09, 07/06/09, 07/10/09 and 07/14/09.
• 40 pound cases of "GRD BEEF FINE 96/04-10#/40." Each case bears the identifying case code W69602 with Use/Freeze by dates of 06/23/09, 06/30/09, 07/03/09, 07/07/09, 07/10/09 and 07/11/09.

Agriculture officials recommend the following to prevent infection:

• Wash hands with warm, soapy water for at least 20 seconds before and after handling raw meat and poultry. Also wash cutting boards, dishes and utensils with hot soapy water. Clean up spills right away.
• Keep raw meat, fish and poultry away from other food that will not be cooked. Use separate cutting boards for raw meat, poultry and egg products and cooked foods.
• Cook raw meat and poultry to safe internal temperatures before eating. The safe internal temperature for meat such as beef and pork is 160° F, and 165° F for poultry, as determined with a food thermometer.
• Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.

As a result of an ongoing investigation into an outbreak of Salmonella Newport associated with ground beef products, the Colorado Department of Public Health and Environment notified federal authorities of the situation.Epidemiological and traceback investigations conducted by FSIS and CDPHE determined that there was an association between the fresh ground beef products and illnesses reported in Colorado.This particular strain of Salmonella Newport is resistant to many commonly prescribed drugs, which can increase the risk of hospitalization or possible treatment failure in infected individuals.Consumers with questions about the recall should contact the company's Consumer Line at (877) 872-3635. Media with questions should contact company Director of Communications Rebecca Hayne (316) 291-2126.

Copyright 2009 by KTVU.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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Hawaiian Barbecue Sauce for Chicken or Ribs

Add that island flavor to your favorite chicken or pork.

Hawaiian Barbecue Sauce for Chicken or Ribs

Ingredients:

1/3 cup unsweetened pineapple juice

1/4 cup teriyaki sauce

1/4 cup ketchup

1 garlic clove, minced

1 tbsp brown sugar, firmly packed

1 tbsp ginger, minced

Directions:

Use 3 racks Baby Back Ribs

In a large Dutch oven , combine ribs and cold water to cover. Bring to a boil over medium high heat.

Cover, remove from heat and let stand for 30 minutes.

In a small sauce pan, combine pineapple juice, teriyaki sauce, ketchup, garlic and brown sugar.

Bring to a boil stirring over medium high heat. When it starts to boil, reduce heat to low and simmer for 10 minutes.

Stir in ginger. Remove from heat and let cool.

Heat grill to medium. Drain ribs. Place on grill rack.

Brush with half the sauce.

Grill 6 inches from heat, covered for 5 to 7 minutes per side.

Brush with remaining sauce.

Grill covered until browned, about 3 to 5 minutes per side.

Meet Ollie

Meet Ollie

Cooks have to be chubby. Never trust a skinny cook.

Ranch Potato Salad

This is a tasty addition to any picnic and spruces up an old favorite.

Ranch Potato Salad

Ingredients:

6 Medium potatoes; cooked, peeled and sliced

1/2 cup chopped celery

1/4 cup sliced green onions

2 tbsp chopped parsley

1 tsp salt

1/8 tsp black pepper

1 cup of Ranch dressing

1 tbsp Dijon mustard

2 hard boiled eggs, finely chopped

Paprika

Directions:

Combine potatoes, celery, onions, parsley, salt and pepper in a large bowl. Stir together dressing and mustard in a small bowl.

Pour over potato mixture and toss lightly. Cover and refrigerate several hours.

Before serving, sprinkle with eggs and paprika.

Broiled Rock Fish Cakes

For those fans on the Eastern seaboard, there is nothing sweeter than a fresh rockfish. Overfishing and pollution have taken their toll, but if you can catch one or buy one in a store, here is fine recipe.

Broiled Rock Fish Cakes

Ingredients:

1 pound shredded, cooked Rock Fish

1 large egg

1/4 to 1/2 cup mayonnaise

1 tsp garlic powder

1 tsp Old Bay Seasoning

1/2 tsp salt

1/2 tsp pepper

1 tbsp basil

1/2 tsp cider vinegar

1 tsp Worcestershire sauce

1 tsp lemon juice

Directions:

Remove skin and all dark meat, then place fillets in foil packet.

Drizzle with lemon juice.

Lightly sprinkle with salt and pepper.

Sprinkle 1 tbsp basil over fillet.

Seal packet tightly and cook at 425 degrees for about 20 minutes.

Cooking time will vary with thickness of fillets. Fish should flake easily with a fork.

Mix all ingredients together, except fish, with a whisk. Add rock fish to dressing mixture, Put covered mixture in refrigerator for about 1 hour.

After 1 hour, form cakes with mixture and return to refrigerator for 1/2 hour.

Lightly spray cookie sheet with cooking spray. Place cakes on cookie sheet and place under broiler at low temperature until they are golden brown. Flip and do the same with the other side.

As a serving suggestion, place 2 pieces of crisp bacon on top of rock fish cake, drizzle with ranch dressing and top with sliced tomatoes and lettuce.