Recipes

I have some really yummy recipes I've found in the past year and recently and I wanted to share them.


Best Roast
(allrecipes.com)

Preparation time: 5 min. Total time: 3hours and 45 minutes
Serves: 4-6

Ingredients:
2-4 lb Eye of Round Roast
Seasoning:
1tsp Salt
1/2 tsp each pepper, onion powder, garlic powder, paprika, and thyme

Directions:
1. Preheat oven to 500 degrees. Season the roast. Place in baking dish, fat side up.
2. Place roast in oven (after preheated for 20 minutes)
3. Reduce temperature to 475 degrees and roast for 12-14 minutes (7 minutes per pound).
4. Turn off oven and let roast sit in hot oven for 2 1/2 hours.
DO NOT OPEN the oven door at all during this time!
5. Turn on oven to 350 and cook 10 minutes.
6. Remove the roast from oven, the internal temperature should be 145 degrees.
Let stand 20 minutes.

Serve with seasoned potatoes, vegetables and bread. Delicious meal!

Minestra with Sweet Sausage
(Rachel Ray 2009)

Total time: 25-35 minutes
Serves: 4-6
Ingredients:
2 Tbls EVOO
1 lb bulk sweet sausage
1 onion, chipped
3 cloves garlic, chopped
1 (15.5 oz) can cannellini (or great northern white) beans
2 bunches escarole (or kale), coarsely shredded
salt and pepper
freshly grated nutmeg
32oz chicken stock
3/4 cup whole wheat penne pasta (or ditalino)
2 tsp grated lemon peel
Grated pepcorino-romano cheese, for passing around the table

Directions:
1. In a soup pot, heat EVOO, 2 turns of the pan, over medium heat. Add sausage and cook until browned, about 5 minutes. Add onion and cook until softened, about 2 minutes, then stir in garlic and cook for 1 minute. Add the beans and escarole; season with salt and pepper and a little nutmeg. Add the chicken stock and 2 cups water, cover and bring to a boil.
2. Uncover the pot, stir in the pasta, lower the heat and cook until pasta is al dente, 6 to 7 minutes. Remove from the heat and stir in lemon peel. Top with lots of cheese.


Cracker Barrel Baked Macaroni and Cheese
(Dorothy's Dream for our Veterans cookbook)

Prep time: 10-15 minutes
Bake time: 20 minutes

Ingredients:
2 Tbsp butter
2 Tbsp flour
1 tsp salt
1tsp dry mustard
2 1/2 cups milk
2 cups Cheddar cheese, divided
2 cups elbow macaroni
1/2 c. buttered bread crumbs
paprika

Directions:
1. In saucepan, melt butter. Blend in flour, salt, and mustard. Add milk; stir constantly until sauce thickens a little. Add 1 1/2 cups cheese; heat until melted, stirring. Remove from heat.

2. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a buttered 2- 2.5 quart casserole; top with remaining cheese, then buttered bread crumbs and sprinkle with paprika.
Bake at 375 degrees about 20-25 minutes or until nicely browned.
(Chef Tom Hopper)


No Work Chicken
(Dorothy's Dream for our Veterans cookbook)

Prep time: 10 minutes
Chill: 6 hours
Bake time: 25-35 minutes

Ingredients:
Chicken breast (or other pieces) for 4
1/2 cup honey
1/2 cup dijon mustard
1 tsp curry powder
2 tbsp soy sauce

Directions:
1. Combine ingredients. Place snugly in pan. Pour sauce over chicken and refrigerate for 6 hours.
2. Bake at 350 degrees for 25-35 minutes; until juice runs clear when chicken cut into.


These are just a couple we're making in the Flynn kitchen this week. I'll post more later!