Jambasta

Rachael Ray
From Every Day with Rachael Ray
February-March 2006

4 Servings

FOR MY DAD: My dad is from Louisiana. This is a combination of jambalaya— a local dish—and pasta, which he developed a love for with all of us Italians in the house!

Salt 1 pound penne rigate 2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan 1/2 pound andouille sausage, casings removed and meat diced 2 tablespoons unsalted butter 4 garlic cloves, finely chopped 1 poblano chile, chopped 1 small red bell pepper, chopped 2 celery ribs from the heart, with greens, chopped 1 medium onion, chopped Freshly ground black pepper 2 tablespoons all-purpose flour 1 cup beer (about two-thirds of a bottle) 1 cup chicken broth One 14.5-ounce can crushed tomatoes 2 tablespoons hot sauce, such as Frank's RedHot or Tabasco (eyeball it) 2 tablespoons chopped fresh thyme 1/2 pound skinless, boneless chicken breast, diced 1/2 pound medium shrimp, peeled and deveined, tails removed 1/4 cup heavy cream (eyeball it) 2 scallions, thinly sliced

 

1. Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
2. While the pasta works, heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.

Preheat oven to 350

Lightly oil a baking pan.

Place salmon skin side down.

Bake 15-20 minutes

 

Sauce:

Saute 2 tsp. minced garlic & 2 Tbsp. ginger with 4 Tblsp. butter

Add 1 tsp. lemon juice

Add a dash of Johnny's & pepper

Saute until garlic begins to brown

 

When fish is done baking... take out of oven

Spread sauce over fish

BROIL for 5 minutes until garlic is brown & crispy

Frozen Chocolate Mousse Squares Recipe Rating: Prep Time: 15 min Total Time: 6 hr 15 min Makes: 16 servings, 1 square each

12 OREO Chocolate Sandwich Cookies, crushed 1/4 cup (1/2 stick) butter or margarine, melted 2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread 1 can (14 oz.) sweetened condensed milk 4 squares BAKER'S Semi-Sweet Baking Chocolate, melted 1 cup thawed COOL WHIP Whipped Topping

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust. BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover. FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

 

 

1 LEMON SUPREME CAKE MIX

1 SMALL LEMON JELLO

1 PACKAGE LEMON INSTANT PUDDING

1 COOL WHIP

CHOPPED NUTS

 

1.  Bake cake in 9 x 13 pan according to directions.

2.  Mix Jello according to directions on box.

3.  Pour jello mix very slowly over the cake while it is hot.

4.  Let cool completely

5.  Mix pudding according to directions on box.

6.  Let set up in refrigerator.

7.  Spread on cooled cake

8.  Top with cool whip & nuts

9.  Refrigerate until ready to eat!

 

 

 

 

ALOHA PORKCHOPS & RICE   2 tsp. oil

4 bone-in pork chops (1-1/2 lb.)

1 medium each: red and yellow pepper, cut into chunks

2 cans (8 oz. each) pineapple chunks in juice, undrained

1/2 cup fat-free reduced-sodium chicken broth

1/4 cup KRAFT CATALINA Dressing

1-1/2 tsp. garlic powder

1-1/2 cups MINUTE White Rice, uncooked

HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides. ADD peppers, pineapple with its juice, broth, dressing and garlic powder; mix well. Bring to boil. STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°F.) Remove from heat; let stand 5 min.

Brown 1 & 1/2 lbs. hamburger

Meanwhile boil a package of noodles

 

When the burger is done... drain grease.

Place burger in a 9 x 12 cake pan

 

Mix in:

 

Add noodles

 

Bake 350

40 minutes

 

One of papa's favorite dishes....in fact I am making it tonight!

 

I remember going to my friend, Dar's house in high school.  Her mom made the best meatballs and I got the recipe from her years later... I love how seniors do "a pinch of" ... so here are Thelma's meatballs:

 

1 & 1/2 lb. hamburger

1/4 lb. sausage

1/4 cup evaporated milk

bread crumbs

1 egg

pinch of allspice

pinch of oregano

onion (if desired)

 

Mix all the ingredients together!

Use enough bread crumbs to make a firm consistancy

Shape into small balls and brown ( you can put them on a cookie sheet and bake about 20 minutes at 375)

Put meatballs in serving dish

 

Gravy:

Add a couple of tabsp. flour to drippings in a pan.

Add aboout 1 cup water

Stir constantly

Add milk until the desired thickness is reached.

Put the meatballs back in the gravy and simmer a few minutes before serving over mashed potatoes or rice!

SALAD:

 

1 pk. top ramen oriental flavor

bag of coleslaw

3-4 green onions, chopped

sunflower seeds

2 cups cooked & diced chicken

 

Break noodles into pieces (set aside packet of seasoning)

Toss noodles with remaining salad ingredients

 

DRESSING:

 

1/2 cup oil

3 TBSP. Vinegar

3 TBSP. Sugar

1 TBSP. Soy Sauce

1 tsp. Johnny's Seasoning

Flavor packet from top ramen

 

Mix well and toss dressing into salad.

EASY & FUN!

 

1 can prepared pie filling (cherry, apple, whatever)

1 box white Jiffy cake mix

1/3 cup  melted butter

 

Pour pie filling into greased square pan

Sprinkle dry cake mix over filling

Pour melted margarine over dry cake mix

 

Bake 350

45 minutes

Mix:

 

1 cup sugar

1 cup crunchy or creamy peanut butter

1 egg

1 tsp vanilla

 

Drop onto cookie sheet

Press down with fork

 

Bake 325

12 minutes

 

Great one to do with kids or grandkids!

Another childhood favorite!!!!

 

Mix:

3 cups flour

2 cups sugar

2 tsp. salt

2 tsp baking soda

1/2 cup cocoa

 

Add:

2 cups water

1/2 cup oil

2 TBSP vinegar

2 TBSP vanilla

 

Bake 350

30 minutes

Cook & drain 1 lb burger or Cook & dice chicken (whichever you prefer)

 

Add & simmer 10 minutes:

1 can tomatoes (16 oz)

1 can tomato paste (6 oz)

1/2 cup water

1/2 cup chopped onion

1 TBSP Chili Powder

1 & 1/4 tsp salt

1/4 pepper

 

1 package tortilla's  (8 oz)

Fry in hot oil til soft & drain

 

Place rounded tablespoons full of meat sauce in middle of each tortilla

Add Shredded Cheddar Cheese

Roll up tight

Place seam down  in baking dish

 

Top with remaining sauce & cheese

 

Cover dish with foil

 

Bake 375

25 minutes 

 

3/4 cup Bisquick

1 pkg. Instant Pudding.... whatever flavor you want

1/4 cup oil

1 egg

 

Mix ingredients until dough form & shape into balls

Flatten balls to about 2 inch size on cookie sheet with hand

 

Bake 350

8 minutes

 

Great recipe to do with kids!

2 pkg. butterscotch or chocolate chip cookies... melt in double boiler

1 cup salted cocktail peanuts..... add to chips

1 can (301 size) Chow Mein Noodles.... add to mix

 

Stir well until coated

Drop on wax paper & set (don't refrigerate)

 

 

Mix:

2 small pkgs lemon jello

2 cups boiling water

2 cups 7 up

 

Add when jello is partially set:

Drained pineapple (set aside juice and save!)

1 cup mini marshmallows

2 large banana's sliced

 

TOPPING:

Cook until thick:

1/2 cup sugar

1/ cup pineapple juice

1 beaten egg

2 TBSP flour

 

cool down.... then add 1 cup whipped cream

Spread on jello dish & sprinkle with 1/4 cup Shredded American Cheese

Combine & boil 5 minutes.... stirring constantly:

3 cups sugar

3/4 cup margarine

2/3 cup evaporated milk (a 5 1/3 fl. oz. can)

 

Remove from heat

 

Stir in:

1 12 oz. package of chocolate chips

 

Add & beat until well blended:

1 jar Kraft Marshmallow Creme (7 oz)

1 cup chopped nuts

1 tsp. vanilla

 

Pour into 13x9 inch pan and cool at room temp

Cut into squares and individually wrap each piece in foil!

 

 

 

1 lb. top round beed (hamburger)

1 & 1/2 cup diced carrots

2 tsp. salt

1 & 1/2 cups diced potatoes

1 & 1/2 cups chopped onion

1/4 tsp. pepper

 

Prepare pastry:

3 cups flour

3/4 tsp. baking powder

3/4 cup ICE WATER

1 & 1/2 tsp. salt

1 cup shortening

Mix dry ingredients together.....then cut in shortening and toss with a fork

Slowly add water.

Gather in ball and wrap in wax paper.... frig for awhile

Divide the dough into 4 portions....roll out to 12 circles on floured plastic over damp counter.

 

Cut meat in strip & then squares or use hamburger (low fat!)

Mix with all the ingredients in a bowl!

 

Place beef mixture in center of pasties.

Fold over to look like a turnover.... moisten & seal edges.

Cut small hole in top of each

Place on cookie sheet

 

Bake 375

1 hour & 10 minutes

 

After 30 minutes... mix 1/4 cup melted margarine & 1/4 cups boiling water and pour in holes of pasties

Bake until golden!

 

Serve with catsup or steak sauce if you'd like!

 

Mix & knead together:

 

2 cups powdered sugar

1 cube margarine

2 cups peanut butter

3 cups Rice Krispies

 

Roll into balls.

 

Melt in top of double boiler slow:

Parafin wax cut into small cubes

1 cup Milk Chocolate Chips

1/2 cup Semi-Sweet Chocolate Chips

 

Dip balls in chocolate, remove & place on waxed paper

 

We make these every Christmas!  Kevon loves them!

Put breasts & thighs in a pot

 

Add: 2 cups Soy Sauce

        1 & 1/2 cups Vinegar

        1 cup Water

        1/2 Onion chopped

 

Cook until chicken is done

Serve over rice

Cook Chicken & dice

Cook 2 cups White Rice

Saute finely diced Onions til brown

Add chicken

Add finely diced Carrots & Celery

Cook 5 minutes

Add Salt, Pepper, Garlic Powder, & 1/2 cup Soy Sauce

Simmer 5 more minutes

Add the cooked rice... stir & mix

Scramble Eggs & add to rice

 

Put the Soy Sauce on the table for people to flavor their own!

 

Next to lumpia... this is my favorite dish she makes!!!

Mom made this when we were kids.... I could have ate the whole thing if she let me... but she didn't.

 

2 oz. red food coloring

3 TBSP. Nestles Quick

1/2 cup crisco

1 & 1/2 cup sugar

1 TBSP. vinegar

1 tsp. vanilla

2 eggs

1 cup buttermilk

2 & 1/4 cup cake flour

salt 1 tsp. baking soda

 

Mix Quick & food coloring and set aside

 

Beat crisco & sugar

Add eggs... one at a time and BEAT WELL!

Add buttermilk...beat

Add cake flour & a scant tsp. salt..... beat!

Add vinegar & stir

Add vanilla and stir in

Fold in 1 rounded tsp of baking soda (no lumps)

 

Line cake pans with wax paper & grease

Flour

Bake 350

30 minutes  (turn 1/2 way through)

 

 

2 & 2/3 CUP  POWDERED SUGAR

2/3 CUP  SOFT BUTTER

6 TBSP.  COCOA & 2 TBSP. BUTTER

3/4 tsp.  VANILLA

2 TBSP.  MILK

 

In small mixer bowl blend sugar, butter, chocolate & vanilla on low speed.

Slowly add milk

Beat until smooth

This is an awesome recipe Libby served one Christmas Eve!  It was so nummy but she hasn't served it since!

 

1/2 lb. shrimp

1/2 lb. scallops

1/2 lb. boneless cod

 

Pouch seafood in enough water to cover until done (not too long!)

 

Boil lasagne noodles until 1/2 way done

 

2 big Ricotta cheese

Italian White Sauce

4 cheese sauce

1 pint 1/2 & 1/2

 

Mix together until thick gravy consistancy

 

2 cups Mozzarella cheese

 

In pan layer noodles, seafood, ricotta cheese sauce making 3 layers.

Put 1 cup of the Mozzarella cheese on top of first layer and 1 cup on the top

 

Bake 300

1/2 hour - 45 minutes covered

 

 

In pan layer noodles

2 cups sugar

1/2 cup milk

1 tsp. vanilla

3 TBSP. cocoa

1/2 cup butter

3 cups oatmeal

 

Boil butter, cocoa, milk & sugar for 1 minute.

Add vanilla

Slowly add 3 cups oatmeal

Mix well... drop on wax paper.

Frig until hardened.

 

Similar to Papa's recipe but without peanut butter.