Thursday, December 9, 2010

Grilled Cube Steak with Fries

Do you use your grill in the winter? I do, all winter long! I'll admit, I was leery of this grilled cube steak recipe. Cube steak can be a tough cut to prepare, and grilling is not something I ever thought would work well. I was pleasantly surprised by the flavor and texture and enjoyed this very much. I still prefer a good country fried steak recipe for using up cube steak, but this was a nice change of pace. I'd give it a 4 out of 5.

Get the recipe for grilled cube steaks here

New recipes we've added recently:

Almond Flour Waffles
Blueberry Waffles with Blueberry Sauce
Apple Pie Waffles
Applesauce Sausage Waffles
Belgian Waffles With Berry Cream
Bacon Waffles
Pork Tenderloin Fajitas
Triple Chocolate Cheesecake
Oven Pot Roast
Sweet Tart Plums
Jam Muffins
Plum Crumble
Best-Ever Cheesecake
Chocolate Chip Banana Muffins
Cream Cheese Bars
Roasted Rosemary Potatoes
Cabbage and Potato Casserole
Chocolate Banana Cake
Candy Cane Cocoa
Blueberry Sauce
Chocolate Chip Mini-Muffins
Apricot Muffins
Sicilian Slaw
Creamy Dilled Carrots
Spring Pea Salad
Sweet and Sour Broccoli Slaw
Hardee's Biscuits
Sunny Cornmeal Muffins
Hardee's Buttermilk Biscuits
Hardee's Cinnamon Raisin Biscuits
Chicken and Biscuits
Bacon Gravy for Biscuits
Hamburger Stroganoff Casserole
Apple Tart with Caramel Sauce
Apple Enchiladas
Sugar-free Apple Pie
Glazed Apples
Pizza Rice Casserole
Oat-Chip Banana Bread
Upside Down Chocolate Ugly Cake
Banana Crumb Muffins
Corn Casserole
Corned Beef and Cabbage
Broccoli Potato Bake
Spicy Potato Soup
Taco Bake
Cheese Dip
Crock Pot Mexican Casserole

Don't forget to enter our giveaway for a set of 3 store flat collapsible bowls with snap on lids! Perfect for holiday leftovers :) 

enter daily to win this great prize!

Thursday, October 7, 2010

Pasta with Garlic Roasted Broccoli and new recipes

I love pasta with a simple sauce made from broth or olive oil and some added seasonings. This recipe for pasta with garlic roasted broccoli was really good and I would definitely make it again. There are walnuts in here, which I thought added a wonderful dimension, but if you have a nut allergy simply omit them. I give this 4.5 out of 5 simply because I felt it was lacking a little on flavor and needed salt added. After the salt it was perfect :)

We've added quite a few new recipes to Annie's! Come try some :)

New recipes added:

PA Dutch Bacon Mashed Potatoes
PA Dutch Apples and Buttons
PA Dutch Funnel Cakes
Amish Baked Oatmeal
PA Dutch Wiener Schnitzel
Barbecue Beef Sandwiches
Beef Chimichangas
Classic Beef Stroganoff
Easy Slow Cooker Pot Roast
French Dip
Hawaiian Style Beef
Mexican Pot Roast
Slow Cooker Mexican Pot Roast

Don't forget to enter our new giveaway for this chromed metal flatware caddy!

Monday, October 4, 2010

Enter our Giveaway!

Annie's Monthly Giveaway

This month, enter to win this Chromed Metal Flatware Caddy, courtesy of our sponsor, Kid Smart Living!

Congratulations to Kimberly Luongo for winning last month's giveaway for the Snap-n-Seal Set/3 Airtight Plastic Storage Containers!

A beautiful way to organize and carry flatware. Made of sturdy metal with a chromed finish, our flatware caddy features stylish black rubber molding to protect tabletops and rubberized pads in the bottom of the dividers to protect flatware.
10" tall, 7" across with 4 caddy sections.
Hand Wash.

Retail value $24.95

Rules: Must have a valid SHIPPING address in the continental U.S., 18 years or older. You may enter once per day. Entries will be accepted through midnight, CST on October 31, 2010. Winner will be drawn at random and notified via email.  They will have 72 hours to respond or an alternate winner will be drawn.

To enter this giveaway click here!

Winner of September's giveaway

The winner of our September giveaway was randomly selected and notified via email today. Her entry # was 970 and her name is Kimberly Luongo. Congratulations! We hope you enjoy your Snap-n-Seal Set/3 Airtight Plastic Storage Containers!

Stay tuned for our new giveaway at Annie's Recipes!

Monday, September 27, 2010

Cucumber Salad recipe review and new recipes

This is a nice, easy cucumber salad recipe. Simple to prepare and very tasty. I used rice vinegar in place of red wine vinegar, but you could use several different types according to your tastes. Balsamic would work nicely with this as well. I prefer the mild taste of rice vinegar. I give this a 4 out of 5.

New recipes added this week:

Bacon Cheeseburger Pasta
Barbecued Burgers
Beef Stroganoff Sandwich
Chicken Noodle Burgers
Coconut Peach Pie
Enchilada Casserole
Hawaiian Burgers
Peach Crumb Bars
Peach White Chocolate Mousse
Amish Barbeque Lima Beans
Amish Breakfast Casserole
Amish Dressing
Pennsylvania Dutch Kaffee Kuchen
Shepherd’s Pie Soup
Stuffed Green Peppers

Saturday, September 11, 2010

Banana Buttermilk Cake review and new recipes

If you like banana bread you'll like this cake too. It's easy, tasty and, well... pretty average. It's good, don't get me wrong, and none of it went to waste, but I prefer a fluffier cake with more spices. That's not to say you couldn't doctor this recipe up! The nice thing about this particular recipe is it's easy and fairly fuss-free.

Get the recipe for this banana buttermilk cake here

We've added some more new recipes for you to try! Be sure to check them out and let us know if you make any. :)

New recipes:
Amish Steak
Beef Carbonnade - delicious, already tried this, picture included
Grilled Fruit Sundaes
Grilled Raspberry-Peach Chicken
Pennsylvania Dutch Chicken Corn Soup

Thursday, September 2, 2010

Rigatoni with Fresh Tomatoes and Pancetta and some new recipes

While this recipe for Rigatoni with Fresh Tomatoes and Pancetta does take a little bit of time to prepare, it was mostly because of the tomatoes. I chose some smaller tomatoes, it might have gone faster with Romas. Very, very tasty, I definitely enjoyed this. I rated this recipe a 4.5 out of 5, and here's why:

Recipe Review: Rigatoni with Fresh Tomatoes and Pancetta

1) The tomatoes. I chose the wrong kind, so that's my fault. Don't deviate, it takes too long. Trust me. Get Roma tomatoes, also known as plum tomatoes. Also, I would definitely recommend plunging them into boiling water for about a minute, then peel the skins off before seeding and chopping. The skins in the dish were annoying.

2) Fabulous flavor. Really good, definitely worth the effort!

3) Pancetta is an Italian cured meat; pork belly that has been salt cured and spiced. It's delicious and you don't really want to substitute bacon as the flavor, fat content and texture are considerably different.

Have you made one of our recipes and would like to voice your opinion? Share your review with me and I'll post it for all to see!

New Recipes Added
Banana Buttermilk Cake
Cherry-Pecan Bread
Cucumber Salad
Original Toll House Streusel Muffins
Pasta with Garlic Roasted Broccoli

Tuesday, August 24, 2010

Blueberry Breakfast Cake review and new recipes

We have some new recipes for you to try. But first the review. I rated this recipe a 5 out of 5, delicious! (Photo courtesy of my personal blog, Amanda's Cookin')

Recipe Review: Blueberry Breakfast Cake

1) Very easy to prepare. Common ingredients, nothing overly complicated or expensive.

2) Very adaptable. You can use a variety of different berries for this. Maybe cranberries with some fall spices, cherries and almond extract, or raspberries with a white chocolate drizzle. Try different types of nuts too!

3) A drizzle isn't really necessary on this, but I like drizzle :) so I added it. The crumb topping is sweet enough on its own, so you decide.

4) Can use fresh or frozen berries, just don't thaw them if they are frozen. Toss them in as is. When I made this I was a little skeptical about the vast amount of berries in it, but as you can see it came out perfect. I used fresh blueberries.

If you would like to add a drizzle topping, simply mix 1/2 cup sifted powdered sugar with 2 tablespoons of milk, more or less to get the right consistency.

Have you made one of our recipes and would like to voice your opinion? Share your review with me and I'll post it for all to see!

New Recipes Added

Butterscotch Pound Cake (review coming!)
Chilled Tomato Soup
Grilled Cube Steaks with Fries (review coming!)
Pepper Crusted Roast
Rigatoni with Fresh Tomatoes & Pancetta (review coming!)

Annie's Recipes now on Facebook!

Well, we did it, we finally created a Facebook page! That's right, now you can receive news about new recipes, maybe a random recipe now and then, recipe reviews and hear about new contests. So won't you "like" us on Facebook?

Click here to become a Facebook fan of Annie's Recipes!

Enter our Giveaway!

This month, enter to win these Snap-n-Seal Set/3 Airtight Plastic Storage Containers, courtesy of our sponsor, Kid Smart Living!

Our Snap-n-Seal stackable storage containers are ideal for so many uses at home and on the go... plus they nest for tight storage and look great for serving, too. Colorful, stackable, portable, washable, freezable... what's NOT to love about these multipurpose storage containers?

Each 3-piece set of Snap-n-Seal Storage Containers comes with three rectangular plastic storage containers with clear locking lids in three handy sizes:
  • Small holds 1-quart; 8" x 4-1/2" x 2-3/8"
  • Medium holds 1.75-quarts; 9-1/2" x 5-5/8" x 3-1/8"
  • Large holds 3-quarts; 11" x 6-3/4" x 3-7/8"
Snap-n-Seal Storage Containers feature:
  • Lids lock in place for an airtight seal
  • Handy day and month slider bar for tracking leftovers
  • BPA-free Polypropylene plastic container bases & Acrylic lids
  • Freezer, top-rack dishwasher safe
  • Container base is microwave-safe, too
  • Drain or freezer tray included in each container
  • Available in 4 great colors to mix and match or color-code foods.
Rules: Must have a valid SHIPPING address in the continental U.S., 18 years or older. You may enter once per day. Entries will be accepted through midnight, CST on September 15, 2010. Winner will be drawn at random and notified via email.  They will have 7 days to respond or an alternate winner will be drawn.

To enter, click here.

Saturday, July 31, 2010

Brownie recipe review and new recipes

We have some new recipes for you to try. But first I wanted to give you my review on one of them. I rated these a 3 out of 5, let me tell you why.

Recipe Review: Dee's Cookie Sheet Brownies

1) Very easy to prepare. Simple list of ingredients, one pan prep. Very few dishes.

2) Presentation not as great. Didn't have that tell tale crinkly look that is so lovely in a brownie. They were very light in color, almost a blondie, because the recipe only called for 1/4 cup of cocoa. As a result, the chocolate flavor was not very pronounced.

3) Texture was good, chewy, but the ends were crunchy. This is probably my fault, I didn't set my timer properly and I had to guess when they were done.

I really think this recipe has a lot of potential, but definitely has room for improvement. If you were in need of a quick recipe for last minute guests, this would be a great choice. However, I think I would play around with it a bit, adjust the cocoa level, or add chocolate chips, maybe reduce the flour by the amount of cocoa you increase. Flavor was good, but not very chocolatey.

Have you made one of our recipes and would like to voice your opinion? Share your review with me and I'll post it for all to see!

New Recipes Added

Mediterranean Pasta Salad
Spicy Kielbasa Soup
Vanilla Zucchini Muffins
Vegetable Lasagna
Zucchini Potato Bake
Blueberry Breakfast Cake
Blueberry Oat Muffins
English Beef Pot Pie
Pepper Steak Stir Fry
Pineapple Steak Stir Fry
Colorful Raspberry Smoothie
Creamsicle Smoothie
Lime Smoothie
Raspberry Banana Smoothie
Triple Berry Yogurt Smoothie
Aggie's Supreme Peach Pie
Cowboy Peach Cobbler
Peach Kuchen
Peach Pockets
Peach Streusel Muffins
Candy Cane Brownies
Dee's Cookie Sheet Brownies
Double Chocolate Brownies
Mom's Apple Brownies
Praline Brownies

Wednesday, June 16, 2010

New recipes added

We've added some more new recipes to our huge collection! Here are a few of them, you can also click the category name above each st of recipes to see that entire category. Enjoy!

1) amish recipes
Amish Bob and Andy Pie
Amish Buttermilk Cookies

2) microwave recipes
Edamame Hummus with Vegetables

3) jello recipes
Confetti Coleslaw Parfait

4) simple hamburger recipes 
Vegetable Beef Soup
Spaghetti Sauce with Ground Beef

5) campbell soup recipes

Campbell's Creamy Irish Potato Soup

Thursday, June 3, 2010

New recipes added

We've been busy at Annie's, just haven't told you about it! :) Come see the new recipes we've added recently:

Buffet Salad
Ham And Cheese Muffins
Mint Chocolate Chip Brownies
Chicken Crunch Casserole
Chocolate Chip Caramel Drop Cookies (pictured)
Apple Doodle Cookies
Chocolate-Peanut Blowout Cookies
Hawaiian Mood Cookies
Whole Wheat Snickerdoodles
Sesame Garlic Chicken
Quick Taco Salad
Campbell’s Corned Beef Special
Butternut Squash Casserole
Mashed Butternut Squash
Onion-Crusted Meat Loaf with Roasted Potatoes
Dijon-Tarragon Cream Chicken
Spanish Tortilla
Rubbed Pork Roast
Creamy Potato Salad

Don't forget to enter our giveaway for this great grill pack!

Monday, May 17, 2010

Enter our Giveaway!

This month, enter to win these Multi-Length Extendable Tongs and this Dripless Silicone Basting Brush, courtesy of our sponsor, Kid Smart Living!

Congratulations to Barbara Wright for winning last month's giveaway for the Fruit and Vegetable Slicer!

Get ready for cookouts this summer with this great combo prize pack, including a Dripless Silicone Basting Brush with Built-In Rest and Multi-Length Extendable Tongs with Locking Hinge for Storage.

These sturdy multi-purpose tongs do it all and take the place of a drawer full of different sized tongs. This innovative design securely adjusts to three lengths: 11", 14" and 16", perfect for any cooking or serving need from the stovetop to the oven, barbecue and table.

Even better, they lock closed at the hinge for compact, convenient storage and feature a ring for easy hanging. Our Extendable Tongs are just what every cook needs at home and on the go. They're a must have for camping, RV use, and barbecues, too!

Throw out your old, shedding, stiff basting brushes -- this is the only one you'll need! Our silicone drip-less basting brush is truly versatile and unique in many design aspects, making it perfect for applying egg washes and barbecue sauces, brushing oils on pans, marinades on meats -- and more!

Rules: Must be a legal U.S. resident, 18 years or older. You may enter once per day. Entries will be accepted through midnight, CST on June 15, 2010. Winner will be drawn at random and notified via email.  They will have 7 days to respond or an alternate winner will be drawn.

To enter this giveaway daily click here!

Tuesday, April 20, 2010

Enter our Giveaway!

This month, enter to win this Tower Slicer One-Press Fruit and Vegetable Slicer, courtesy of our sponsor, Kid Smart Living!

From main dishes and casseroles to garnishes and party trays, the tower slicer makes slicing fruits and vegetables quick and easy! Simply place produce on the slicing blade, position plunger lid and press for perfect slices every time.

Use on hard and soft fruits and vegetables; tomatoes, cucumbers, carrots, potatoes, lemons, apples, zucchini, squash and more... it's our favorite for making scalloped potatoes and hot potato salads.
  • Measures 7" tall, 5" wide, 5.5" deep
  • Large container holds sliced pieces
  • Includes blade cleaning tool
  • Durable break-resistant plastic body
  • Stainless steel V-shaped blade, non-skid feet
  • Dishwasher-safe

Rules: Must be a legal U.S. resident, 18 years or older. You may enter once per day. Entries will be accepted through midnight, CST on May 15, 2010. Winner will be drawn at random and notified via email.  They will have 7 days to respond or an alternate winner will be drawn.

To enter, click here to fill out the simple form!

Thursday, April 8, 2010

Nutrition Lessons We Can Learn From Our Kids

There are many important things that we need to teach children as they grow - but they have many natural behaviors that we shouldn't try to change. In fact, we can learn a few things from kids! Here are some important lessons:    

Eat when you're hungry.  From the time they are born, babies know when and how much they need to eat - and they cry to let us know too! As they grow, this important instinct can be un-learned. By the time we are adults, most of us have learned to eat for many other reasons besides hunger - mealtimes, tempting food, advertising, free food, stress, anger, boredom, reward and celebration. By recognizing the difference between needing to eat and wanting to eat, adults can re-learn when and how much to eat too.

Read the rest of the article on Annie's!

Tuesday, April 6, 2010

New Mexican Recipes

We've added several new Mexican recipes to the site. And don't forget to enter our giveaway too!

Greek Salad Pita Sandwiches

1 cup Cacique Panela - diced
1 cup artichoke hearts - diced
1/2 cup cucumber - chopped
1 tbsp oregano (fresh) - (1 tsp dried)
3 tbsp lemon juice - (plus more as needed)
1/2 cup olive oil
4 cups romaine lettuce - chopped
salt & pepper - to taste
2 tsp shallots (chopped)
1 cup cherry or grape tomatoes - cut in quarters
1/2 cup Kalamata olives (pitted)
2 to 3 whole wheat pitas - cut into thirds

Combine lemon juice, shallots, and a pinch each of salt and pepper in a blender. Process until evenly blended. Stir in olive oil and oregano. Taste the dressing and add more salt, pepper or lemon juice as needed. Mix lettuce, tomatoes, cucumber, olives, artichoke hearts and cheese to a bowl. Toss to coat ingredients with dressing. Stuff pitas with salad and serve.

Servings: 4-6

More new Mexican recipes!

Bagel Scramble Sandwiches
Baked Potato Soup with Chive Cream
Pear Crepes with Cinnamon Crema Drizzle
Pumpkin Pasta with Pepitas
Quiche with a Kick

Friday, March 19, 2010

New recipes added

A few new recipes have been added to Annie's Recipes. Stop by and have a look, and be sure to enter our giveaway as well, we're giving away this great cookbook holder!

6 New Recipes
Apple Pizza Pie
Campbell's Best-Ever Meat Loaf
Minestrone Supper
Potato Rolls
Smokin' Tuna Chili
Vegetable Chili

Recent Articles
Mexican Cookware
Appetizer Tips
Soup Tips

Tuesday, March 9, 2010

Giveaway: Win an Acrylic Cookbook Holder!

This month, enter to win this Acrylic Cookbook Holder!

Make mealtime prep easier -- and help protect your favorite cookbooks from splatters -- with our acrylic cookbook stand. Made of durable clear acrylic plastic, the Essentials Acrylic Cookbook stand holds virtually any size cookbook at an easy-to-read angle.
  • 12" wide, 9" tall, 2" deep (book holder)
  • Support base is 4" deep
  • Durable clear acrylic plastic
  • Hand wash

Rules: Must be a legal U.S. resident, 18 years or older. You may enter once per day. Entries will be accepted through midnight, CST on April 15, 2010. Winner will be drawn at random and notified via email.  They will have 7 days to respond or an alternate winner will be drawn.

Click here to enter daily!

Tuesday, February 16, 2010

Mexican Cookware & New Recipes Added

This week we've added several new recipes for you to try. We love to hear how they've turned out, so please be sure to let us know. And if you have a photo, remember, you can upload those to our site!

Do you enjoy Mexican food? I know I do. Have you ever noticed how you can't quite duplicate that authentic taste that you get from a good Mexican restaurant? Well, the trick is in the tools, my friends! This week, Mommies Magazine shares with us some essential tools and cooking equipment used to make real Mexican food.  To read the article and find out what you need to get those great flavors, visit Mexican Cookware: Equipment Used in Mexican Cooking on Annie's.

Here are some new recipes for you to try!

Apple Filling Cake
Broccoli & Rice Casserole
Cream Cheese Brownies
Double Peanut Butter Cake
Peach and Brown Sugar Muffins
Sour Cream Blueberry Muffins
Southwest Georgia Pound Cake
Zucchini Cranberry Muffins

See you next week! Meanwhile, stop by our site and search or browse for your next meal.

Tuesday, February 2, 2010

February is National Snack Food Month

National Snack Food Month was started in 1989 by the Snack Food Association and the National Potato Promotion Board. It was a way to generate more snack food sales during a time that snack consumption was low.

Now I'm not trying to undermine their efforts, but things have changed a lot since 1989. People tend to be more health conscious these days and while they may not buy as many bags of greasy potato chips as they used to, they still buy snacks. The industry of course has responded to this by lowering their fat and saturated fat levels and provided better choices in the snack arena.

So to be fair to the Snack Food Association, I'm going to offer up some dips and spreads that you can enjoy with their chips. ;)

Try some of these great recipes:

Bean Dip
[printable version available here]

1-16 oz can refried beans
1 cup picante sauce
1 cup shredded Monterey Jack cheese
3/4 cup sour cream
1-3 oz pkg cream cheese, softened
1 tbsp chili powder
1/4 tsp ground cumin

Combine all ingredients in bowl. Transfer to crockpot. Cover and cook on High for 2-3 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Nacho Cheese Dip
Taco Dip
Taffy Apple Dip
Tomatillo Salsa

Tuna and Curry Dip
[printable version available here]

1 (7 ounce) can tuna in water, drained
1 (8 ounce) can water chestnuts, chopped
1 tablespoon minced onion
1 teaspoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon curry powder
1/2 cup mayonnaise

Combine all ingredients and mix well. It is best if chilled.
Makes 2 cups.

See our dips here and our salsas here

We've added some new recipes too! Be sure to check those out here.

Tuesday, January 26, 2010

Chocolate Cake Recipes & Tips

January 27th is Chocolate Cake Day! I couldn't find an origin for this tasty day or an official website, but with a name like "Chocolate Cake Day" who cares! it's just a great excuse to make a decadent chocolate cake.

So in honor of Chocolate Cake Day, I've put together some recipes and tips for you. The recipes below include chocolate cakes from scratch as well as those using cake mix. Enjoy!

Try some of these chocolatey recipes:

Chocolate Cakes From Scratch

Chocolate Potato Cake Recipe
Chocolate Microwave Cake
Mayonnaise Chocolate Cake

Chocolate Cakes Using Cake Mix

Cherry Crown Chocolate Cake
Crock Pot Peanut Butter Cake
Swiss Cakes (uses yellow cake mix)

Tips for Great Cakes
by Amanda Formaro

Whether you make cake from scratch or using a box cake mix, nothing spoils your fun like a dry cake that requires something to drink just to get it down your throat. There are a few things you can do to be sure that your cakes always turn out great.

Room Temperature Ingredients
When a recipe calls for butter or eggs to be at room temperature, a common misconception is to leave the ingredients out long enough that you no longer feel a chill on them when touched, usually a couple of hours. This is incorrect. Room temperature ingredients are things that have been allowed to sit at room temperature for about 20-25 minutes. If butter is too warm, air molecules will escape and it will no longer be able to build structure, causing your cake to be flat due to the fat liquifying. For butter, your best bet is to remove the butter from the refrigerator, slice it into thin pieces and let sit at room temperature for no longer than 5 minutes.

The Right Flour
Most cake recipes call for all purpose flour. Unbleached and bleached all purpose flours are fine to use interchangeably, however do not substitute other types of flour such as wheat or bread flour. Cake flour is made from a softer wheat than all purpose flour and therefore has a lower gluten content and more starch. To substitute cake flour in a recipe that calls for all purpose, use the following equation:

1 cup cake flour = 1 cup all purpose flour MINUS 2 tablespoons
1 cup all purpose flour = 1 cup cake flour PLUS 1 tablespoon

Want to read the rest of this article?
Visit Tips for Baking Great Cakes on Annie's Recipes to read the rest!

See you next week!

~ Amanda

Tuesday, January 19, 2010

National Cheese Lover's Day & Cheese Tips

January 20th is National Cheese Lover's Day! Says who? Honestly, I'm not sure. I couldn't find anything specific, nor could I find an origin of it or an official website. I found several different sites, but none of them of any official importance or significance, but really, who cares? Sometimes I think the internet just "makes up" days of celebration, so why not! It's a harmless "National Whatever" holiday don't you think?

So in honor of National Cheese Lover's Day, or National Cheese Appreciation Day, I've put together some recipes and tips for you:

Try some of these tasty recipes:

Recipes Using Cheddar
Cheesy French Fries
Chili Pepper Casserole
Shoepeg Corn Salad

Recipes Using Parmesan
Baked Ziti
Stuffed Manicotti
Amish Chicken Casserole

Recipes Using Ricotta
Lasagna Roll Ups
Ricotta Cheese Apple Pie
Spinach Lasagna

Recipes Using American Cheese
Scalloped Potatoes
Tuna Melt
Wild Rice Cheese Soup

To search for a recipe using a specific type of cheese, enter that cheese as your keyword in our search box at the top of our website.

Cheese Tips
by Amanda Formaro

There are literally hundreds of different types of cheese coming from many different countries across the globe. From Italy's Parmigiano-Reggiano cheese to Colby from the United States, there are numerous flavors and varieties to complement just about every dish imaginable. You can purchase soft, semi-hard, hard, and fresh, as well as spiced and flavored cheeses. No matter what type of cheese you buy, it's important to store and handle them properly.

Storing Cheese

Too much air is the enemy, however cheeses do need a little room to breathe. When exposed to air for too long, mold can form and ruin a perfectly good block of cheese. Don't keep cheese wrapped as you get it from the grocer's deli (cheese you have sliced for you). Remove the cheese from the zipper bag and wrap it in waxed paper, this will protect the cheese, but still allow it a little room to breathe. Return the wrapped cheese to the zipper bag, squeeze out as much air as possible and store it in the refrigerator.

Freezing Cheese
If you decide to freeze your cheese, wrap tightly in waxed paper, then in plastic wrap. Wrapping directly in plastic wrap can transfer a plastic taste to the cut edges of your cheese. Place wrapped cheese is a freezer bag and be sure to mark it with what type of cheese and the date. You can freeze cheese for up to 3 months, but be sure to thaw it in the refrigerator, not at room temperature. Freezing can change the texture of some cheeses, making them a little more crumbly and more difficult to slice.

What to Do About Mold
For many years it was thought that surface mold on a cheese could be harmlessly cut off and the rest of the cheese salvaged. While it's true that most molds are harmless in this regard, it's been discovered that some types of mold can produce a toxin that can seep into the cheese. The best solution is to cut off the mold 1/2" below its deepest penetration. Discard the moldy pieces. Mold forms when cheese is exposed to warm or moist conditions for too long and not being wrapped properly.

Want to read the rest of this article?
Visit Cheese Tips on Annie's Recipes to read the rest!

See you next week!

~ Amanda

Tuesday, January 12, 2010

Corrected links

My apologies, the recipe links in the last mailing were incorrect. I have corrected them all and they are listed below :)

Try some of these tasty appetizers, dips, spreads and party foods:

Appetizers, Snacks and Dips

In less than a month, millions of people will sit down in front of their television sets to watch the Super Bowl. The Super Bowl is synonymous with appetizers, finger foods, snacks and desserts. We've put together a sampling of recipes available from our site to help you get your party planning started!

Try some of these tasty appetizers, dips, spreads and party foods:

Potato Skin Nachos
Crunchy Zucchini Sticks
Chicken Nuggets
Bisquick Corn Dogs
Cocktail Meatballs
Coney Island Hot Dog Sauce
Nacho Rounds
Southwest Nachos
Veggie Bites

Texas Cheese Dip
Hot Salsa
Chili Cheese Dip
Creamy Crab Dip
Egg Salad Cheese Spread

Texas Ribs
Three Alarm Chicken Wings
Oriental Chicken Wings
Crock Pot Chili
Crockpot Jambalaya
Corn Bread Pizza

Almond Cake Bars
Baby Ruth Candy Brownies
Butterscotch Chocolate Chip Squares
Chocolate Marshmallow Squares
Peanut Butter Bars
Red Raspberry Cookie Bars

Appetizer Tips
by Amanda Formaro

Planning appetizers doesn't have to be hard. A little forethought can go a long way and help make party day a breeze. Keep these tips in mind when put your appetizer plans into action.

Dips and Spreads
Dips that contain sour cream and cream cheese can be made 2-3 days ahead of time. This is beneficial, as it allows the flavors to mingle while in the refrigerator. Stir once or twice a day to distribute the flavors and keep in a covered container.

Chop Chop
Vegetables such as celery, carrots, radishes, and zucchini can be chopped or sliced several days ahead of time and kept in sealed plastic bags or covered containers. If fresh herbs are called for, these can also be chopped, snipped or minced and kept in sealed plastic bags. Hard cheeses, such as cheddar, and semi-soft cheeses, like Gouda or Havarti, can be sliced the day before and stored in plastic bags or covered containers.

Want to read the rest of this article?
Visit Appetizer Tips on Annie's Recipes to read the rest!

See you next week!

~ Amanda

Tuesday, January 5, 2010

January is National Soup Month

January is National Soup Month! Seems fitting doesn't it? Soup warms you up, so it's great for cold weather. Clear soups are ideal when you are sick, which seems to come along with that cold weather! Soup is also a comfort food, can be prepared ahead of time and frozen, or cooked conveniently in the crock pot so that you come home to a warm meal.

To celebrate National Soup Month, be sure to add some of these wonderful recipes to your menu plans this month. Just click the recipe name to access a printable version!

Amish Chicken Corn Soup
Chicken and Rice Soup
Chili Soup
Cream of Broccoli Soup
Lentil Soup
Old Fashioned Bean Soup
Wild Rice Cheese Soup
Vegetable Beef Soup

Soup Tips
by Amanda Formaro

Soup is comfort food, but it's also a hearty and inexpensive meal that can be prepared ahead of time and frozen, or cooked conveniently in the crock pot so that you come home to a warm meal. Here are some great tips for your next pot of delicious soup.

Too Much Salt
If you've accidentally become too overzealous with the salt shaker, all is not lost. Simply place a raw potato into the pan and simmer it in the soup for about 15 minutes. The potato will absorb the extra salt.

Thicken It Up
If you would like to thicken your soup, add a bit of instant mashed potato flakes to the simmering soup. Mix thoroughly. Another great option is to add pureed cooked vegetables, such as carrots or peas.

Flavoring Stock
Ever wondered about those inexpensive packages in the meat department? Pork neck bones, beef bones and ham hocks are ideal for flavoring stocks and soups. Pork neck bones are idea for hearty bean soup, as are ham hocks. ham hocks are also available smoked, adding a deeper element of flavor. Skim the foam after bringing liquid and bones to a boil, remove the bones, strain the sock into a separate container, then refrigerate for several hours. After refrigeration, remove the fat layer from the top and use the remaining stock in your soup.

Want to read the rest of this article?
Visit Soup Tips on Annie's Recipes to read the rest!  

Need a salad to go with that soup? We've added these new recipes:

Sunday Supper Salad
Swiss Cheese Salad

More Salad Recipes
More Soup Recipes

See you next week!

~ Amanda
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