Beef Tenderloin Giada's Way

Beef Tenderloin

Garlic Rub...

3 cloves garlic

2 t. cumin seeds

2 t. coriander seeds ground

1/4 t. kosher salt

1 t. black pepper

2 t. extra virgin olive oil

Oil the cookie sheet so it doesn't stick.

Bake 400 degrees for 30-35 mins.

Rest the meat before you cut it.

Sauce:

1 c. mayo

1/4 c. mascarpone cheese (at rm. temp)

1/3 c. fresh basil leaves

1 T. curry

1 tea. smoked paprika (powder)

kosher salt

black pepper

(by Giada)

Turkey Pannini Sandwiches

leftover turkey
pesto (instead of mayo)
cranberry Sauce
sourdough bread

butter & grill like a grilled cheese sandwich!

Yum (from Annette)

Tortilla Soup

TORTILLA SOUP

1 sm. onion
2 cloves garlic
(saute in oil)

1-1/2 cup shredded turkey or chicken
4 cups chicken broth
1 can Rotel tomatoes
1/2 t. salt
1/2 t. cumin
1 t. chili powder

Garnish with:
tostitos broken up
1 med ripe avocado
1/2 c. shredded mont jack cheese
chopped cilantro
lime wedges
sour cream

(From Annette)

Pecan Pie

Pecan Pie

9 inch pastry shell, unbaked (I use Pillsbury roll out)

Filling:

4 Eggs, beaten
1 Cup Sugar
1 Cup Dark Corn Syrup
1 Tablespoon Flour
1/2 Teaspoon Salt
3 Tablespoons Butter, melted
1 Cup whole Pecans (or more)
2 teaspoons vanilla

Preheat 350 degrees. Mix all ingredients and pour in shell. Bake 55-60 minutes.

(From Sandy W.)

Ginger Snap Recipe

Ginger Snaps (from the other Annette) :)

Cook Time: 10 minutes
Ingredients:

* 2 3/4 cups self-rising flour
* 1 teaspoon baking soda
* 1 teaspoon cinnamon
* 1 teaspoon ginger
* 1/4 teaspoon cloves
* 1 cup brown sugar, packed
* 3/4 cup margarine or butter, softened
* 1 egg
* 1/4 cup light molasses

Preparation:
Combine flour, soda, and spices in a bowl and set aside. Cream sugar and margarine. Beat in egg and molasses until light and fluffy. Stir in flour mixture just until blended. Chill for 2 hours or more. Preheat oven to 375 degrees.

Shape dough into 3/4-inch balls, roll in granulated sugar, and place on lightly greased baking sheets about 2 inches apart. Flatten each ball with the bottom of a glass dipped in sugar. Bake about 8 to 10 minutes, until set.


Makes 8 dozen cookies.

Pineapple Cheese Casserole

PINEAPPLE CHEESE CASSEROLE (from my patient, Patty N. She serves at Thanksgiving)


1 20oz can chunk pineapple (drained)

3 tbsp pineapple juice

½ cup sugar

3 tbsp flour

1 cup shredded cheddar cheese

¼ cup melted butter

½ cup Ritz cracker crumbs


Drain pineapple reserving 3 tbsp juice. Combine chunks, juice, flour, sugar and cheese. Spoon mixture into greased 1 quart or 8x8 casserole dish. Combine butter and cracker crumbs. Stir well, spread over pineapple mixture. Bake at 350 for 20 to 30 minutes until brown.



**Note: If you like more of the topping, you can use more cracker crumbs and melted butter. I usually double the amount of cracker crumbs and melted butter.

Chicken Noodle Soup

Chicken Noodle Soup

(No fail-supposedly, I failed last time-... from my patient, Jo) When I master this one, she'll tell me her beef soup recipe!)

Big Pot with Water (and maybe a chicken boulion cube)

One big Chicken Breast (with the skin and bones) -never frozen!

1 (big) Onion cut up.

2 stalks of Celery (cut up with the whole leaves, too)

Salt & Pepper

A couple of Tablespoons of fresh Parsley cut up.

Cook until chicken done. Take out the chicken and de-bone and take off skin and discard. Put the chicken meat back in the pot.

Add small soup pasta (orzo or small round). You can put right in the soup and don't have to cook separately, but you can if you want.

Do NOT make ahead of time and freeze it. Eat it all or give the rest away.

Top with Parmesan cheese on each bowl before serving!