One of America’s Favorites – Apple Strudel
October 19, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: Apple Filling, Apple Strudel, baking, Bread Crumbs, Cinnamon, Cooking, dessert, Dough, Flour, Food, One of America's Favorites, Pastry, recipes, Sugar
Apple strudel
Apple strudel (German: Apfelstrudel; Czech: štrúdl) is a traditional Viennese strudel, a popular pastry in Austria, Bavaria, Northern Italy and in many other countries in Europe that once belonged to the Austro-Hungarian Empire (1867–1918).
The oldest known strudel recipe is from 1697, a handwritten recipe housed at the Wienbibliothek im Rathaus.
Whether as a type of sweet or savory layered pastry with a filling inside, the strudel gained popularity in the 18th century through the Habsburg Empire (1278–1780). Austrian cuisine was formed and influenced by the cuisines of many different peoples during the many centuries of the Austrian Habsburg Empire’s expansion. Strudel is related to the Ottoman Empire’s pastry baklava, which came to Austria from Turkish via Hungarian cuisine.
Strudel is most often associated with the Austrian cuisine, but is also a traditional pastry in the whole area formerly belonging to the Austro-Hungarian empire. In these countries, apple strudel is the most widely known kind of strudel. Apple strudel is considered to be the national dish of Austria along with Wiener Schnitzel and Tafelspitz.
Home made old-fashioned apple strudel in the oven, rolled up and filled with apple filling
Apple strudel consists of an oblong strudel pastry jacket with an apple filling inside. The filling is made of grated cooking apples (usually of a tart, crisp and aromatic variety, such as Winesap apples sugar, cinnamon, and bread crumbs.
Strudel uses an unleavened dough. The basic dough consists of flour, oil (or butter) and salt although as a household recipe, many variations exist.
Apple strudel dough is a thin, elastic dough, consisting of many thin layers and known as “Blätterteig”, the traditional preparation of which is a difficult process. The dough is kneaded by flogging, often against a table top. Dough that appears thick or lumpy after flogging is generally discarded and a new batch is started. After kneading, the dough is rested, then rolled out on a wide surface, and stretched until the dough reaches a thickness similar to phyllo. Cooks say that a single layer should be so thin that one can read a newspaper through it. The dough is also stretched carefully to make it large enough to cover the kneading table.
Filling is arranged in a line on a comparatively small section of dough, after which the dough is folded over the filling, and the remaining dough is wrapped around until all the dough has been used. The strudel is then oven baked, and served warm. Apple strudel is traditionally served in slices, sprinkled with powdered sugar.
In traditional Viennese strudel the filling is spread over 3/4 of the dough and then the strudel is rolled, incorporating the dough through the filling and making a swirl pattern when the strudel is cut across. Perhaps this is the origin of the name which means whorl or whirlpool.
Apple strudel, served with vanilla sauce, in Tirol, Austria
Toppings of vanilla ice cream, whipped cream, custard, or vanilla sauce are popular in many countries. Apple strudel can be accompanied by tea, coffee or even champagne, and is one of the most common treats at Viennese cafés.
Spicy Italian Meatballs
September 19, 2020 at 6:02 AM | Posted in CooksRecipes | Leave a commentTags: baking, Bottled Pepperoncini Salad Peppers, Bread Crumbs, Cooking, CooksRecipes, Egg, Food, Ground Beef, Italian sausage, Italian Seasoning, Peppers, recipes, Spices, Spicy Italian Meatballs
I have another Delicious Meatball Appetizer to pass along, Spicy Italian Meatballs. Some of the ingredients you’ll be needing are Egg, Bread Crumbs, Bottled Pepperoncini Salad Peppers, Italian Seasoning, Ground Beef, Italian Sausage, Peppers, Spices and more! I love a good Meatball! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Spicy Italian Meatballs
Juicy meatballs are precisely what your next party needs. This slow cooker recipe for the saucy favorite features spicy Italian sausage and a tangy balsamic-tomato sauce.
Recipe Ingredients:
1 large egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon Italian seasoning, crushed
1 clove garlic, minced
1 pound lean ground beef
1 pound bulk Italian sausage
1 (28-ounce) can crushed tomatoes
1/2 cup finely chopped onion (1 medium)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper
Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
3 – Meanwhile, in a 4 to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
4 -Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.
Makes 24 meatballs.
Tip: Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.
Nutritional Information Per Serving (1/24 of recipe): 133 cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 36 mg chol., 237 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro.
https://www.cooksrecipes.com/appetizer/spicy_italian_meatballs_recipe.html
Mac and Cheese Turkey Bake
August 28, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: baking, Bread Crumbs, Cooking, Country Crock Mac and Cheese, Food, Jennie – O OVEN READY™ Boneless Skinless Turkey Breast, Mac and Cheese Turkey Bake, recipes, Switch
Here’s another Delicious and Healthy Jennie – O Turkey Recipe – Mac and Cheese Turkey Bake. It’s made using JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast, Country Crock Mac and Cheese, Bread Crumbs, and Cheddar Cheese. Your Mac and Cheese made healthier and with a kick! You can find this recipe at the Jennie – O Turkey website. So Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/
Mac and Cheese Turkey Bake
Hungry for great turkey bake recipes? Feast your eyes on this creamy mac and cheese turkey bake! It’s an easy way to use your leftover OVEN READY™ Turkey Breast. You can prepare this 
satisfying family dinner with just a few simple ingredients.
Total Time 4 Hours 20 Minutes
Serving Size 6 Servings
INGREDIENTS
1 (2 to 2 ½-pound) package JENNIE-O® OVEN READY™ Boneless Skinless Turkey Breast
1 cup water
1 (21-ounce) package HORMEL® COUNTRY CROCK® Mac and Cheese
½ cup coarse dry breadcrumbs
1 cup shredded Cheddar cheese
ready made salad, if desired
DIRECTIONS
1) In slow cooker, cook turkey as specified on the package. Always cook to well done, 165°F. as measured by a meat thermometer. Chop turkey. Place in large bowl.
2) Heat oven to 400°F. Spray 9×13-inch baking dish with cooking spray. Heat mac and cheese according to package directions. Add to turkey. Spoon into dish. Sprinkle with breadcrumbs and cheese. Bake, uncovered, 20 minutes or until top is golden and bubbling. Serve with salad, if desired.
* Always cook to an internal temperature of 165°F.
RECIPE NUTRITION INFORMATION PER SERVING
Calories 350
Protein 40g
Carbohydrates 20g
Fiber 1g
Sugars 5g
Fat 14g
Cholesterol 85mg
Sodium 990mg
Saturated Fat 7g
https://www.jennieo.com/recipes/mac-cheese-turkey-bake/
Appetizer of the Week – SPICY BUFFALO-STYLE MEATBALLS
July 25, 2020 at 6:02 AM | Posted in Appetizer of the Week, Diabetic Gourmet Magazine | Leave a commentTags: 95% Lean Ground Beef, Appetizer of the Week, baking, Bread Crumbs, Butter, Celery Sticks, Cooking, Diabetic Gourmet Magazine, Egg, Food, Garlic, Homey Blue Cheese Dressing, Hot Pepper Sauce, Meatballs, Onion, Pepper, recipes, Salt, SPICY BUFFALO-STYLE MEATBALLS
This week’s Appetizer of the Week is SPICY BUFFALO-STYLE MEATBALLS. These delicious Meatballs are made using 95% Lean Ground Beef, Bread Crumbs, Egg, Onion, Garlic, Salt, Pepper, Hot Pepper Sauce, Butter, Homey Blue Cheese Dressing, and Celery Sticks. Hmmm, Appetizer or a Meal? The Recipe is from the Diabetic Gourmet Magazine website where you can find a huge selection of Diabetic Friendly Recipes so be sure to check them out. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
SPICY BUFFALO-STYLE MEATBALLS
Ingredients
1 pound 95% lean ground beef
1/2 cup soft bread crumbs
1 egg, slightly beaten
2 tablespoons chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 to 3 tablespoons hot pepper sauce
2 tablespoons butter, melted
1 tablespoon honey
Blue cheese dressing
Celery sticks
Directions
1 – Preheat oven to 350F. Combine ground beef, bread crumbs, egg, onion, garlic, salt and pepper in large bowl, mixing lightly but thoroughly.
2 – Shape beef mixture into 32 1-inch meatballs; place on rack in broiler pan. Bake in 350F oven 18 to 20 minutes.
3 – Meanwhile, combine hot pepper sauce, butter and honey in large bowl; mix well. Add meatballs; stir to coat.
4 – Serve with dressing and celery sticks, as desired. Makes 32 appetizer servings.
* Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef done-ness.
* Cook’s Tip: 1 package (about 18 ounces) frozen fully-cooked beef meatballs can be substituted for ground beef, bread crumbs, egg, onion, garlic, salt and pepper. Cook meatballs according to package directions. Continue as directed in step 3.
Recipe Yield: Makes 32 appetizer servings.
NUTRITIONAL INFORMATION PER SERVING:
Calories: 33
Fat: 2 grams
Sodium: 78 milligrams
Cholesterol: 16 milligrams
Protein: 3 grams
Carbohydrates: 1 grams
https://diabeticgourmet.com/diabetic-recipes/spicy-buffalo-style-meatballs
One of America’s Favorites – Oysters Rockefeller
May 11, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a commentTags: bacon, baking, Bread Crumbs, Butter., Cooking, Food, Grilling, Herbs, Lemon, One of America's Favorites, oysters, Oysters Rockefeller, recipes, Roasting, Seafood
Oysters Rockefeller consists of oysters on the half-shell that have been topped with a rich sauce of butter, parsley and other green herbs, and bread crumbs, then baked or broiled. Lemon wedges are the typical garnish.
Oysters Rockefeller topped with bacon
The original sauce may or may not include spinach, a popular shortcut for achieving the dish’s signature bright green color. Many contemporary adaptations use diced oysters instead of whole. Also, diced bacon often appears as a non-traditional topping in addition to or in place of the sauce.
The dish appears as a popular restaurant appetizer throughout the United States and is served as a brunch item in the South.
Oysters Rockefeller was created in 1889 at the New Orleans restaurant Antoine’s by Jules Alciatore, son of founder Antoine Alciatore. Jules developed the dish due to a shortage of escargot, substituting the locally available oysters. The recipe remains unchanged, with an estimated three and a half million orders having been served.
The dish was named Oysters Rockefeller after John D. Rockefeller, the then-wealthiest American, for its extreme richness. It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
Chef Alton Brown states in the “Shell Game” episode of his Food Network series Good Eats that Alciatore took his recipe to the grave and any version since is merely an assumption. While many achieve the sauce’s trademark green color simply using spinach, Antoine’s chefs have repeatedly denied the dish contains it. A 1986 laboratory analysis by William Poundstone in Bigger Secrets indicated its primary ingredients were parsley, pureed and strained celery, scallions or chives (indistinguishable in a food lab), olive oil, and capers.
Pernod Fils absinthe liqueur, a popular Victorian-era inclusion that fell out of production in 1915, is a possible original ingredient. Malcolm Hébert, native Louisianan, cookbook author and wine and food editor, decries spinach, and adds the anise-flavored liqueur Herbsaint. It is not possible that Herbsaint was in the original recipe, as Herbsaint debuted in 1934, nor Pernod Fils, which did not appear until after the First World War.
Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style
April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 CommentsTags: baking, Basil, Boneless Pork Loin Roast, Bread Crumbs, Cooking, CooksRecipes, Egg, Food, Garlic, Grated Parmesan Cheese, Ground Pork, Italian sausage, Milk, Parsley, Pine Nuts, recipes, Roasting, Stuffed Pork Loin Genoa Style, Sunday’s Pork Roast Dinner Recipe
This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html
Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.
Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper
Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html
Diabetic Dish of the Week – Holiday Stuffed Beef Tenderloin
December 17, 2019 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dish of the Week | Leave a commentTags: baking, Beef Tenderloin, Bread Crumbs, Cooking, Cremini mushrooms, Diabetes, Diabetes Self Management, Diabetic Dish of the Week, Food, Garlic, Holiday Stuffed Beef Tenderloin, Parsley, recipes, Red Wine Vinegar, Shallots, Thyme
This week’s Diabetic Dish of the Week is a recipe for Holiday Stuffed Beef Tenderloin. Perfect main dish for your Holiday Table, Holiday Stuffed Beef Tenderloin. Made using Beef Tenderloin, Shallots, Cremini Mushrooms, Garlic, Thyme, Parsley, Red Wine Vinegar, Bread Crumbs, Salt and Pepper. Only 195 calories and 4 net carbs per serving. The recipe is from the Diabetes Self Management website where you’ll find a huge selection of Diabetes Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. I’ve left a link to subscribe at the end of the post. So Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/
Holiday Stuffed Beef Tenderloin
Looking for a diabetes-friendly meal for the holidays? 
Luckily, we have a family-friendly alternative: low-carb Beef Tenderloin.
Ingredients
4 teaspoons olive oil, divided
2 shallots, minced
1 package (8 ounces) sliced cremini mushrooms
3 cloves garlic, minced and divided
1 tablespoon chopped fresh thyme, plus additional for garnish
1 1/2 teaspoons chopped fresh parsley, plus additional for garnish
1/4 cup dry sherry or red wine vinegar
2 to 3 pounds beef tenderloin
1/2 cup fresh whole wheat bread crumbs*
1 teaspoon salt
1/2 teaspoon black pepper
Directions
1 – Preheat oven to 425°F.
2 – Heat 2 teaspoons oil in large skillet over medium heat. Add shallots; cook and stir 5 minutes or until tender. Add mushrooms, cook and stir 8 minutes or until softened. Stir in 1 clove garlic, 1 tablespoon thyme and 1 1/2 teaspoons parsley; cook and stir 1 minute.
3 – Pour dry sherry into skillet. Bring to a boil over medium heat; boil 2 minutes or until sherry is reduced by about half. Cool slightly.
4 – Cut beef tenderloin lengthwise. (Do not cut all the way through). Open up beef; cover with plastic or waxed paper. Pound using meat mallet to 1/2-inch thickness.
5 – Stir bread crumbs into mushroom mixture; spread evenly onto center of beef, leaving 1-inch border around edges. Roll up beef jelly-roll style. Secure with kitchen string at 1-inch intervals. Place beef on rack in shallow roasting pan.
6 – Combine remaining 2 teaspoons oil, 2 cloves garlic, salt and pepper in small bowl. Rub mixture evenly over beef.
7 – Roast 35 to 40 minutes for medium rare (135°F) or until desired doneness is reached. Remove roast to carving board; tent loosely with foil. Let stand 15 to 20 minutes before carving and serving. Sprinkle with additional thyme and parsley, if desired.
*Note: To make fresh bread crumbs, tear 1 slice bread into pieces; process in food processor until coarse crumbs form.
Yield: 8 servings.
Serving size: 1/8 of recipe.
Nutrition Facts Per Serving:
Calories: 195 calories, Carbohydrates: 5 g, Protein: 21 g, Fat: 9 g, Saturated Fat: 3 g, Cholesterol: 59 mg, Sodium: 381 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/main-dishes/holiday-stuffed-beef-tenderloin/
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Sunday’s Chicken Dinner Recipe – Spicy Chicken and Corn on the Cob
August 4, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | Leave a commentTags: Baking, Bread Crumbs, Butter, Chicken Pieces, Cider Vinegar, Cooking, CooksRecipes, Corn, Dijon Mustard, Food, Hot Pepper Sauce, recipes, Salt, Spicy Chicken and Corn on the Cob, Sunday's Chicken Dinner, Thyme
This week’s Sunday’s Chicken Dinner Recipe is Spicy Chicken and Corn on the Cob. I got a good one for this week’s recipe! For making the Chicken you’ll need; Chicken Pieces, Butter, Dijon Mustard, Cider Vinegar, Thyme, Salt, Hot Pepper Sauce, and Bread Crumbs. You’ll be baking both the Chicken and Corn on the Cob. The recipe is off the CooksRecipes website (Recipe courtesy of the National Chicken Council). At the CooksRecipes site you’ll find a huge selection of recipes that will satisfy all tastes, diets, and cuisines. Enjoy and make 2019 a Healthy One! https://www.cooksrecipes.com/index.html
Spicy Chicken and Corn on the Cob
Recipe Ingredients:
3 pounds chicken pieces
6 tablespoons butter, melted
2 tablespoons Dijon mustard
2 tablespoons cider vinegar
1 teaspoon dried thyme
1/2 teaspoon salt
2 teaspoons hot pepper sauce
4 ears corn on the cob, husked
1/4 cup dry bread crumbs
Cooking Directions:
1 – Preheat oven to 400°F (205°C).
2 – In medium bowl, stir together melted butter, mustard, vinegar, thyme, salt and hot pepper sauce. Brush corn and chicken thoroughly with butter mixture.
3 – Arrange chicken in one layer in a baking dish. Sprinkle chicken with bread crumbs.
4 – Set corn in another baking dish; cover with aluminum foil.
5 – Bake chicken and corn for one hour; serve hot.
Makes 4 servings.
https://www.cooksrecipes.com/chicken/spicy_chicken_and_corn_on_the_cob_recipe.html
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