Zuppa Toscana

Zuppa Toscana by Cera Edgley
Yummy, yummy Olive Garden tasting soup!

3-4 large Russet Potatoes
1 lb or less Italian Sausage (mild or spicy depending on how you like it!)
5-8 slices bacon, depending on thickness, quality and preference
Kale- however much seems good to you!
A dash or two of Fennel (optional. I didn't use it cause I didn't have it...I guess its usually in the sausage too)
1 cup or so heavy cream
Several cups Chicken stock (I used 2- 14.5 oz cans)
1 onion
1-2 cloves garlic
Salt and Pepper

1. Chop up potatoes (Thin slices like they do at the restaurant). Leave the skins on. Cover with chicken stock and some water if needed and bring to a boil.
2. Meanwhile, in a separate skillet, brown the Italian sausage along with a clove or two of crushed garlic.
3. In another separate skillet, cook bacon until crispy, then chop into little pieces.
4. Whenever either bacon or sausage is done, use skillet and grease to sautee onions.
5. Whenever sausage, bacon and/or onions are done, go ahead and put them in w/ the potatoes anytime. Keep covered with water or stock.
6. Add a dash or two of fennel.
7. Add a cup or so of cream at some point (you can do this anywhere from the beginning to the end to made for more or less "chowdery" potatoes) *I put it in with the sausage and onions.
8. Add chopped kale when you have about 5 minutes of cook time left. Also add salt and pepper to taste.
9. Its done whenever the potatoes are soft cooked (about 15-20 minutes maybe). All ingredients are however much you like and can be adjusted.

Queensland Chicken & Shrimp

Queensland Chicken & Shrimp

1/4 tsp. poultry seasoning ////////// 1/2 cup milk
1/8 tsp Cayenne, or more to taste/////// 2 TBS butter
1/8 tsp. white pepper //////////// 1/2 pint cream
1/8 tsp. onion powder
1 TBS garlic powder

1 lb linguine
4 chicken breasts ////////// 1/2 cup cooking wine
8 oz shrimp //////////// 1 bunch green onions
1 TBS olive oil ////////// 1 lemon

Mortar spices well. Put milk, butter and cream into a pan with 1/2 spice mixture. Thicken and reduce, and set aside. Cook linguine. Saute’/grill chicken breasts with wine and remaining spices until done. Saute’ shrimp in pan. Combine shrimp with pasta, 1/2 sauce and green onions. Lay chicken breasts ontop. Cover with remaining sauce and sqeeze juice from whole lemon over dish.

Outback Steakhouse-Style Steak Recipe

Outback Steakhouse-Style Steak Recipe
This is a recipe I got off Recipe Goldmine. Delicious and easy rub for steaks!

4 top sirloin steaks or rib eye steaks or filet steaks

Seasoning:
8 teaspoons salt

4 teaspoons paprika

2 teaspoons ground black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon cayenne pepper

1/2 teaspoon coriander

1/2 teaspoon turmeric

4 servings


1. Mix together seasoning ingredients and rub into each side of steak.
2. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.

Mrs. Field’s Cookies

Mrs. Field’s Cookies

Mix:
2 cups brown sugar
2 cups sugar
1 lb Butter (no substitutes)
4 eggs
2 tsp. Vanilla

Add:
2 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Cinnamon
6 ½ cups flour (only use 4 if you're using Oatmeal)

Add:
3 cups walnuts
2 – 12 oz. Chocolate
chips

Optional:
5 cups Oatmeal (only use 4 cups flour)
3 cups raisins

Scoop with an ice cream scooper unto ungreased cookie sheet.
Heat oven to 375 and bake for 10 minutes. Makes TONS!

Magleby's French Toast

Magleby's French Toast

Syrup:
In Med. saucepan heat:
1 stick butter
1 C. sugar
1/2 C. buttermilk
Bring to a boil, then add
1/2 tsp baking soda
1 tsp vanilla

Toast:
Mix in med bowl
2 eggs beaten
1/2 C. coffee creamer
1 tsp cinnamon
1 TBS vanilla
Dip bread into mixture until coated on all sides. Cook until done.

Cafe Rio Recipes

CAFE RIO RECIPES

CHICKEN
5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.

PORK
6 lbs pork roast
1 bottle taco sauce (8 oz) or 16 oz. salsa
1 T cumin
1 C brown sugar
1 can Coke (not diet)

Cook pork in pot on low for 5 hours (cover roast 1/2 with water). Shred pork and drain water. Add the other ingredients and cook 3 more hours.

Cafe Rio Pork Burritos
Burritos:
4 lb pork
5 8 oz cans tomato sauce
1 TBS pressed garlic
1 1/2-3 C. brown sugar
4 tsp cumin
4 C. dr. pepper
2-4 TBS molasses
1/2 tsp salt
pepper to taste
uncooked tortillas
monterey jack cheese
green enchilada sauce

Mix all together in crock pot, except tortillas, cheese and enchilada sauce. Shred pork and put back in juice. Cook tortillas in frying pan. Fill. Smother with monterey jack cheese and green enchilada sauce. Bake till heated through

*Can cook the pork in a separate pan, then shred it, then add it to the juice if trying to cut down on fat (but not as good!)....
*If I'm making this just for Adam and I, I divide it by 4, if we're having company I divide it in half.
* Also, when I go to cafe rio I tend to get the salad instead of the burrito, so I bet you could cook the pork the same way as this recipe says and then just put it with salad instead of in tortillas!

Lime Rice for burritos:
1 1/4 C. rice
2 TBS butter
2 1/4 C. chicken broth
3/4 tsp salt
pepper to taste
1 lg or 2 med limes- juiced
2 TBS chopped cilantro
1/4 tsp cumin

Melt butter with rice in pan. Add liquid and other ingredients. Bring to a boil. Reduce heat. Cover and cook 20 min.
* I make the whole helping on this one, and I usually have to add more liquid than it calls for.

LIME RICE

Blend together:
1 yellow onion, chopped
4 cloves garlic, minced
1 bunch cilantro chopped
2 tsp cumin
2 sm cans diced green chilies
1 T lime juice
1/2 t pepper and ¾ tsp salt
In a large pot, bring to a boil the above with the following:
6 2/3 cups water
6 t chicken bouillion
2 T butter
3 cups of rice (maybe a half cup more, you'll have to play with it)


Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 t lime juice
1 t salt 1/2 t pepper



CREAMY CILANTRO RANCH DRESSING
1 pkg Hidden Valley Buttermilk Ranch Dressing mix
1 C buttermilk
1 C Mayo
2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
Juice from 1 lime
1 small jalapeno, seeds removed!
Blend above in blender and let mingle in fridge for at least 30 minutes.


Serve in the following order:

tortillas
cheese
shredded chicken or pork
black or pinto beans
lime rice
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
fresh Parmesan cheese

sides of:
pico de gallo or salsa
guacamole
cilantro/ranch dressing
Sour cream
Chopped Roma Tomatoes and green onion