Vladowsky’s kitchen

Toasted Salad Topping recipe - BigOven.com

1 Servings
Grains Uncategorized
Breads Salads Parmes Cheese Onion Parmesan Grains Lunch

2 tb Blue Bonnet margarine;
1 ts McCormick/Schilling onion
2 c Cheerios cereal
2 tb Grated Parmesan cheese

Heat margarine in 10-inch skillet until melted; stir in onion salt and cereal. Cook over low heat, stirring constantly, until cereal is coated, about 5 minutes. Turn onto paper towel. Sprinkle with cheese; toss until coated. Cool completely. Sprinkle over tossed green salad or marinated vegetable salad. About 2 cups topping. Recipe by: The Cheerios Recipe Booklet, General Mills, 1977 Posted to MC-Recipe Digest V1 #1002 by NGavlak and lt;NGavlak and at;aol.com and gt; on Jan 10, 1998

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Creamy Cucumber Soup recipe - BigOven.com

4 Servings
cucumbers american
cool creamy Green cucumbers soup summer american

1 tablespoon extra-virgin olive oil

2 cloves garlic minced
1 small onion diced
1 tablespoon lemon juice

4 cups peeled seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth or reduced-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 Pinch of cayenne pepper

1 avocado diced
1/4 cup chopped fresh parsley plus more for garnish
1/2 cup low-fat plain yogurt

1. Heat oil in a large saucepan over medium-high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes. Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices, broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.
2. Transfer the soup to a blender. Add avocado and parsley; blend on low speed until smooth. (Use caution when pureeing hot liquids.) Pour into a serving bowl and stir in yogurt. Chop the remaining 1/4 cup cucumber slices. Serve the soup warm or refrigerate and serve it chilled. Just before serving, garnish with the chopped cucumber and more chopped parsley, if desired.

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Breakfast Bake recipe - BigOven.com

8 Servings
Pork American
Breakfast Brunch Make Ahead Pork American

1 pound sausage
1 cup grated cheddar cheese or mozzerella cheese
1 cup bisquick? baking mix
5 eggs eggs or use substitute
2 cups milk

Place cooked and crumbled sausage in a Pan 9×13. Sprinkle with cheese. Combine Bisquick, salt, eggs and mix well. Add milk and stir until fairly smooth. Pour over Sausage . Bake covered at 350 for 35 minutes. (I I didn’t cover it.) You can mix up the night before cooking. Refrigerate. To cook next morning add 5 minutes to cooking time.

Per Serving (excluding unknown items): 437 Calories; 35g Fat (72.0% calories from fat); 17g Protein; 13g Carbohydrate; trace Dietary Fiber; 194mg Cholesterol; 715mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Non-Fat Milk; 5 1/2 Fat.

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Big Fat Jelly Biscuits recipe - BigOven.com

8 Servings
Biscuits American
Kid Friendly Summer Bake Breakfast American Biscuits Sweet

1 can Grands Buttermilk Biscuits
1 stick Butter melted in a bowl
2 cups Sugar
2 tablespoon Cinnamon
1 container Jelly your favorite flavor

Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. Combine the sugar and cinnamon in a zip-top bag and mix it up. Dip each biscuit first in the melted butter, and then drop into the bag of sugar one at a time an shake to coat. Place each biscuit on the prepared baking sheet and make an indention in the middle using the back of a spoon; fill with your favorite preserves or jelly. Bake 13 to 17 minutes or until golden brown.

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Sur La Table’s Risotto Al Funghi recipe - BigOven.com

6 Servings
arborio rice Italian
risotto pressure cooker mushroom Rice Comfort Food Healthy Eating arborio rice Italian

1 tablespoon olive oil

1 1/2 cups chopped onions

1 cup raw arborio rice

1 cup sliced fresh mushrooms

1/4 cup dried porcini mushrooms, chopped and soaked in war
1/2 cup dry white wine

2 cups chicken or vegetable broth

1 Fresh herbs to taste such as rosemary, basil or thyme

1 salt and pepper to taste

1. In a pressure cooker, heat olive oil over medium heat. Add onion and saute until translucent. Add rice and cook, stirring often, until lightly golden.
2. Add fresh and dried mushroom; stir to mix. Add wine, stir to mix. Add broth. Increase heat to high.
3. Stir in fresh herbs of choice and bring to a boil.
4. Close lid and bring to low pressure over high heat. Adjust heat to stabilize pressure at low pressure. Cook for 7 minutes. If pressure cooker does not have adjustable pressure, cook for 6 minutes.
5. Remove from heat and quick-release the pressure. Stir in parmesan cheese. Add salt and pepper to taste.
Note: If you double this recipe, increase the broth to only 3 1/2 cups.

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Chicken Cordon Blue recipe - BigOven.com

4 Servings
Chicken Uncategorized
Atkins-Friendly cordon blue Main Dish Chicken Uncategorized

1/2 pound Swiss cheese sliced
1/2 pound Ham sliced
1 pound Boneless chicken breast-thin cut
Whole wheat flour
Pepper
1 can (16 oz) Chicken broth
1/2 cup Chardonnay wine
Oregano
1 tablespoon Olive oil
1 bag Quick cook rice

1. roll ham, cheese, and chicken and secure with 3 toothpicks each.
2. In fryingpan, brown meat in olive oil.
3. When meat looks cooked, add in chicken brother and wine.
4. sprinkle with oregano and bring liquid to a boil.
5. Cook for 20-30 minutes.
6. Serve with rice.

**Chicken can be substituted with turkey breast.

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“Finocchio, pianura e semplice”, Fennel, plain and simple recipe - BigOven.com

2 Servings
Fennel Italian
fennel bake italian fennel sidedish baked fennel fennel and olive oil

2 fennel bulbs

2 tablespoons Olive Oil

1 pinch Salt

1 pinch Pepper

1 Table spoon Italian style bread crumbs

1 Table spoon grated parmigiana reggiano cheese

In a medium size sauce pan, boil enough slightly salted water (usually I am having pasta with this dish so I just use the pasta water before I actually boil the pasta in it!)to more than cover the fennel. Cut tops of fennel bulbs and quarter and core the bulb and separate the layers. When the water is boiling, drop the fennel in boiling water and cook until slightly tender, about 5 minutes. Remove with a slotted spoon. Drizzle about a tablespoon of oil into the bottom of a shallow glass baking dish and add fennel in a single layer. I use a 5X9 dish but use whatever will work. Drizzle another table spoon of oil on top of the fennel and add salt and pepper. Sprinkle with bread crumbs then the cheese. Bake in a 375 deg oven, middle rack for about 20 minutes. If still not brown slightly, turn on broiler and broil for about 5 minutes but do not let burn. We are just looking for just a hint of browning here. You can serve with a squeeze of lemon as well.

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