TACO AND SPAGHETTI BAKE ENJOY DAN:

TACO SPAGHETTI BAKE by CHEF DAN:

Serves 6

INGREDIENTS:

1 (8 Oz) package dried spaghetti, linguine, or fettuccine, broken

1-1/2- pounds ground beef or ground turkey

1 onion, chopped

1 (1 Oz) package taco seasoning

3/4-cup of water

1 (15 Oz) can corn, drained

1 (8 Oz) jar taco sauce

1/2-cup salsa

1 (10-1/2 Oz) can condensed cream of chicken soup

1 (8 Oz) container of sour cream

2 cups shredded Cojack or cheddar cheese

6 cups shredded lettuce

1 tomato cut into wedges

1 cup tortilla chips, crushed

DIRECTIONS:      (PRE-HEAT OVEN TO 350 DEGREES)

1.   Bring a pot of salted water to a boil.

2.   Add pasta and cook according to package direction.

3.   Rinse in cold water; drain and transfer to a prepared baking dish.

4.   In a skillet over medium-high heat.

5.   Add beef or turkey, onion and sauté for 5-7 minutes; drain fat.

6.   Stir in water and taco seasoning.

7.   Bring to a boil and then reduce heat and simmer for 5 minutes.

8.   Add corn, taco sauce, and salsa cook 5 minutes more.

9.   Combine cream of chicken soup, sour cream and 1 cup shredded cheese in a bowl, mix thoroughly.

10.                Spread beef or turkey mixture and sour cream mixture over the pasta.

11.                Top with remaining shredded cheese and tortilla chips.

12.                Serve with shredded lettuce, taco chips, and tomato wedges.

ENJOY DAN:                               BON-APPETITE!!

PEACH COBBLER ENJOY DAN:

PEACH COBBLER FOR THE LADIES AT THE SOUP KITCHEN by CHEF DAN:

Serves 12

BATTER:

1/2-cup melted butter

1 cup flour

1 cup sugar

1 tablespoon baking powder

1 tablespoon cornstarch

Pinch of salt

1 cup room temperature milk

1 Egg at room temperature

1 tablespoon lemon juice

FILLING:

68 fresh peaches, peeled, pitted and sliced into wedges

1 cup brown sugar

1 teaspoon cinnamon

1/2-teaspoon nutmeg

DIRECTIONS:    (PRE-HEAT OVEN TO 350 DEGREES)

1.   Melt butter in 9 X 13-inch pan.

2.   Mix together, flour, sugar, baking powder, cornstarch, and salt.

3.   Stir milk egg, and lemon juice.

4.   Pour evenly over melted butter.

5.   Combine peaches, sugar and spices, and spread over batter, DO not stir.

6.   Bake in pre-heated oven for 35-45 minutes or until top is golden brown.

7.   Serve with whipped cream

ENJOY DAN:                        BON-APPETITE! 1

S',MORES FOR THE GRANDSONS ENJOY DAN:

S’MORE SANDWICH BY THE SAUL-LANGFORD BOYZ by CHEF DAN:

Serves 8

INGREDIENTS:

8 sheets original graham crackers

1 cup (jet-puffed) marshmallow cream

4 Hersey bars, broken into pieces

3 cups mini marshmallows

DIRECTIONS:     (PRE-HEAT OVEN TO 350 DEGREES)

1.   Place graham crackers on a baking sheet.

2.   Put 1 tablespoon marshmallow cream on each graham cracker.

3.   Place 1 square of chocolate on each cracker.

4.   Place a marshmallow on each piece of chocolate.

5.   In pre-heated oven place baking sheet and bake for 4-6 minutes.

6.   Remove from oven and place another graham cracker on top to make a sandwich.

ENJOY DAN:                                   HALLELUJAH!!

PIZZA WITH TOMATO, ONION AND GOAT CHEESE ENJOY DAN

TANYA’S TOMATO, CARAMELIZED ONIONS AND GOAT CHEESE PIZZA

                                                                                               By CHEF DAN:

Serves 6

INGREDIENTS:

1 tablespoon olive oil

2 cups thinly sliced onion, separated into rings

1 cup cherry tomatoes, halved

3 tablespoon balsamic vinegar

3 cups arugula, dried and coarsely chopped

1 pound Italian cheese-flavored Boboli pizza crust

1/4-cup chopped drained oil packed sun dried tomatoes halves

1/2-cup water packed artichoke hearts, drained

2/3-cup feta cheese, crumbled

3 garlic cloves, minced

1 tablespoon fresh rosemary

1 tablespoon fresh basil

DIRECTIONS:     (PRE-HEAT OVEN TO 450 DEGREES)

1.   Heat olive oil in a skillet over medium- heat.

2.   Add onion; cover and cook for 3 minutes.

3.   Uncover and cook for 12 minutes.

4.   Lower heat; add arugula and balsamic vinegar simmer for 1 minute.

5.   Set aside.

6.   Brush olive oil over the pizza crust and place on a baking sheet.

7.   Sprinkle with rosemary, and garlic and bake for 4 minutes.

8.   Sprinkle with 1/4-cup feta cheese, leaving 1-inch boarder.

9.   Add the remaining ingredients.

10.                Top with reaming feta.

11.                Bake for 10 minutes or until golden brown.

12.                Cut into wedges and sprinkle with basil.

ENJOY DAN:                        BON-APPETITE!!

TILAPIA OVEN PARMESAN CRUSTED ENJOY DAN:

           THAI STYLE TILAPIA OVEN CRUSTED by CHEF DAN:

Serves 4

INGREDIENTS:

4 (4 Oz) fillets tilapia

1-cup Parmesan cheese, divided

1 tablespoon smoky paprika

1 tablespoon lemon pepper

1 tablespoon dried parsley

1 tablespoon sesame oil

1/2-teaspoon sea salt

1/2-teaspoon freshly ground black pepper

DIRECTIONS:     (PRE-HEAT OVEN TO 400 DEGREES)

1.   Coat a baking sheet with Pam and then aluminum foil.

2.   Mix parmesan cheese all other ingredients together whisking to combine.

3.   Reserving 1/4-cup of the mixture.

4.   Bush both sides of tilapia with the oil.

5.   Dredge in the parmesan mixture, patting to coat.

6.   Place on a baking sheet.

7.   Take remaining parmesan mixture and pat on the top of the already coated fish.

8.   Bake for 12 minutes.

ENJOY DAN:                                      BLESSING ALWAYS:

THAI CHICKEN ENJOY DAN:

THAI CHICKEN STIR FRY WITH RICE NOODLES by CHEF DAN:

Serves 8

INGREDIENTS:

2 tablespoons olive oil

4 garlic cloves, minced

2 pound chicken tender for 4 chicken breast cut into thin strips

2 tablespoons fish sauce

2 tablespoon oyster sauce

2 tablespoons tamarind concentrate

2 tablespoon brown sugar

1 thumb size fresh ginger cut into matchsticks

2 red bell peppers cut into strips

1-1/2-cups fresh mushrooms

1 small eggplant, quarter lengthwise and sliced 1/2-inch thick crosswise

8 scallions cut on the bias in 2-inch pieces

1 tablespoon red curry paste

Salt and pepper to taste

1/4-cup fresh cilantro

1.   Place rice noodles in a bowl and pour hot water and let set for 20 minutes.

2.   Drain and set aside.

3.   Heat a wok over medium-high heat, add oil and when sizzling.

4.   Stir in the garlic, chicken tenders, and sauté 2 minutes.

5.   Add the fish sauce, oyster sauce, tamarind, sugar, ginger, bee peppers, mushrooms, eggplant, and scallions.

6.   Stir and cook for 3-5 minutes.

7.   Dissolve the chili paste in the chicken broth; then add to the stir-fry mixture.

8.   Season to taste.

9.   Add drained noodles, and stir to combine.

10.                Garnish with cilantro.

ENJOY DAN:                          BLESSINGS ALWAYS!!

MASHED POTATO SOUP ENJOY DAN:

MASHED POTATO SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 40

INGREDIENTS:

4 quarts mashed potatoes

1/2-cup butter

1 cup all-purpose flour

4 cups milk

1 quart half&half

1 pound bacon, cooked and crumbled

4 onions, chopped

3 cups fresh mushrooms, chopped

30 cups chicken broth

1 tablespoon smoky paprika

3 cups cheddar cheese

12 scallions, finely chopped

Sea salt and ground black pepper to taste

2 teaspoon fresh rosemary, chopped

1/4- balsamic vinegar

DIRECTIONS:

1.   Cook bacon and set aside.

2.   In stock-pot add butter or bacon drippings, over medium-high heat

3.   Add onions and sauté for 5 minutes.

4.   Add mushrooms and sauté for 2 minutes.

5.   Add the flour and whisk in the milk until blended.

6.   Add the broth, salt and pepper, and paprika, stirring to mix.

7.   Blend in the mashed potatoes, stirring until smooth.

8.   Bring to boil then lower heat and add cheddar cheese.

9.   Stirring until the cheese is melted.

10.                Mix in scallions, rosemary, balsamic vinegar, crumbled bacon, and half&half. Simmer for 30 minutes.

ENJOY DAN:                 BLESSING ALWAYS: