That's My Home Recipes
Recipes, Food and Cooking
Enjoy our Recipe Collection with Thousands of Free Recipes

recipes, food and cooking

[Recipe Site Index] [Conversion Tables] [Recipe Converter] [Substitution List] [Culinary Dictionary]

I am a Stampin Up Independent Demonstrator

If you like to stamp and scrapbook, please visit my Stamping Website

Summer Recipes from Razzle Dazzle Recipes

Baked Rigatoni with Italian Sausage

1/2 lb. dry Rigatoni pasta
2 T. extra virgin olive oil
1/2 large onion, finely chopped
1 small red bell pepper, finely diced
4 cloves fresh garlic, minced
3/4 lb. Italian Hot Sausage
Pinch of salt and fresh ground pepper
3 C. fresh baby spinach leaves, coarsely chopped
2 14 oz. cans diced fire roasted tomatoes with garlic
1 8 oz. can tomato sauce
8 fresh basil leaves, stacked, rolled and thinly sliced (chiffonade)
Pinch of salt and fresh ground pepper
1/4 C. fresh grated Romano Cheese
2 C. shredded mozzarella Cheese

Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside. Heat oil into a large dutch oven or other large pot. Saute onion and red bell pepper for 5 minutes or until softened, stirring frequently. Stir in garlic, sausage, salt and pepper. Cook and stir until sausage is cooked through.

Add spinach leaves and cook until wilted down. Stir in tomatoes, tomato sauce, basil leaves, salt and pepper. Reduce heat to low and simmer for 15 minutes. Add cooked pasta, stir to combine, then transfer to a 9x13inch baking dish. Sprinkle top with Romano Cheese and mozzarella Cheese. Bake for 15-20 minutes or until cheese is melted and bubbly.

Makes 6 servings

Grilled Summer Corn with Basil Butter

6 freshly picked ears of sweet corn
¼ C. basil butter, room temperature (see recipe)
Kosher salt and freshly ground black pepper to taste

Preheat charcoal grill to low.

Peel husks of corn back, without removing them, and carefully remove corn silk. Butter ears liberally with basil butter. Season with salt and pepper. Fold the more tender leaves back over the corn and cover and protect it; remove the outer leaves. Tie tips of each ear together with a strip of one of the outer leaves that has been removed, or a piece of string.

Grill corn over low fire 4 to 6 minutes, turning ears often and being careful not to burn husks. Peel back husks and enjoy.

Basil Butter:
½ cup unsalted butter, softened
1 T. minced shallots
1 T. minced fresh chives
2 t. minced garlic
1 t. minced lemon zest
10 large basil leaves

Kosher salt and freshly ground black pepper to taste

Puree all ingredients in food processor until smooth.

Note: This is great both for hot corn-on-the-cob and for dropping onto a steaming mound of mashed potatoes. Because butter freezes well, you can roll the finished mixture into a log, wrap it in wax paper and put in the freezer, where it will keep for several months.

Makes 6 servings

Recipes Inspired in Grandma's Kitchen

Everyone has something they do well and for me, it's cooking and baking. I can remember when I was about 4 years old sitting on a red stool in my Grandmother's kitchen watching her make Strawberry Jam. I can still see her in my mind as she showed me (as if every 4 year old should know how to make jam) how to tell when the jam was done by the way it dripped off the spoon.

Extra good cooking (and baking) was an everyday occurrence as I was growing up. But without a doubt my sister and 5 brothers were accustomed to good cooking and baking. We all agree the best of the best were the Cinnamon Rolls our Grandmother made, no matter what, every Saturday morning of her life. It was one of those old family recipes that was made with a little bit of this and a little bit of that and flour till it felt right. Some family favorite recipes come from my Great Grandmother, especially the Chili Sauce and Molasses Cookies recipes. Mom was my teacher, giving me many of the basics I use today and so much more. In my family, I guess it just comes naturally. And so it is, I invite you to:

Stroll down Main Street and browse through the restaurants and shops. Cooking has been a passion for me for many years now and I would like to share my adventure of cooking with you. My hope is that you will find recipes that will be to your liking, recipes that could be served at a family outing, when friends come to visit, holiday time or any time of day.

Mary Ellen

new recipes

Search That's My Home for Recipes

You may search by Recipe or Ingredient
 

August Recipes


Dinner Recipes dinner recipes

Caribbean Barbecued Beef Ribs
Sweet and Spicy Grilled Pork Chops
Asian Beef Skewers
Southwestern Skewers
Peppered Pork Roast with Cherry Salsa
Crock Pot Raspberry Glazed Turkey Meatballs
Crock Pot Chicken Fricassee

  Side Dish Recipes

Old Fashioned Scalloped Potatoes
Fried Sweet Potatoes
Potatoes, Beans and Greens
Pineapple Cheese Salad
Steak and Black Eye Pea Salad


Dessert Recipes
dessert recipes

Pina Colada Bread Pudding
Lime Pie La Lechera
Warm Strawberry Fondue
German Chocolate Cheesecake Squares
Crock Pot Triple Chocolate Mess
Crock Pot Apple Caramel Dessert

Mexi-Beef Rigatoni

1 lb dry Rigatoni pasta or any other pasta of choice
2 Tablespoons Extra Virgin Olive oil
1 large onion, finely chopped
2 Anaheim green chili’s finely chopped
1 lb lean ground beef
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon Lawry’s garlic salt
1 can cheddar cheese soup
½ Cup milk or half and half
1 Cup sour cream
2 15 oz cans fire roasted tomatoes
Heaping ½ Cup fresh chopped cilantro leaves (add more if you love cilantro)
2 Cups Mexican blend shredded cheese

Preheat oven to 350 degrees F. Cook pasta according to package directions, making sure it’s not overcooked. Drain and set aside.

Place olive oil into a large skillet or pan over medium heat. Saute onions and chilies until softened, about 5 minutes. Stir in beef, salt, pepper and garlic salt; cook and crumble until browned. Stir in soup, milk, sour cream and tomatoes. Stir until well combined. Reduce heat to low. Stir in cilantro and cooked pasta.

Pour mixture into a large 9 x 13 inch baking dish or individual size baking dishes of choice, see my link above. Sprinkle with shredded cheese and bake until cheese is melted and bubbly, about 20-25 minutes.

Tomato Crumble

Olive oil
2½ to 3 pounds summer tomatoes (see note)
3 tablespoons chopped fresh basil, plus sprigs for garnish
1 tablespoon chopped fresh rosemary, plus sprigs for garnish
1 teaspoon salt
Freshly ground black pepper
3/4 cup fresh bread crumbs, made from day-old peasant white bread, including the crust
3/4 cup grated Parmesan cheese, preferably Parmigiano- Reggiano
½ cup pine nuts
6 tablespoons unsalted butter, cut into small dice

Arrange a rack at center position and preheat oven to 375 degrees. Oil a shallow 2-quart baking dish and set aside.

Stem tomatoes, then halve horizontally. Squeeze halves lightly to extract juice, then scoop out seeds. Cut into 1-inch chunks and drain chunks in a colander for 20 minutes. (The amount of liquid that drains from the tomatoes will vary depending on the variety of tomato you use.)

Spread the tomato chunks in the baking dish. Add the basil, rosemary, salt and several grinds of black pepper, and toss.

Mix together the bread crumbs, Parmesan cheese and pine nuts in a large bowl. Add the butter and mix well with your hands until mixture is crumbly. Spread the mixture on top of the tomatoes.

Bake the tomato crumble until the topping is crisp and slightly browned and juices are bubbling, 30 to 35 minutes. Remove from the oven. Do not worry if there is liquid in the pan; you can spoon it out or leave as is. (The crumble can be prepared 3 hours ahead.

Cool and leave at room temperature. Reheat in a preheated 350 degree oven until warm, about 15 minutes or longer.)

Garnish the center of the crumble with fresh basil and rosemary sprigs.
Serves 4 - 6
Betty Rosbottom's That's Entertaining

recipe categories
Hannah's Bakery
The Brick Oven
Baker's Dozen
Healthy Eating!
Main Street Deli
Mom's Diner
Soup Kitchen
Venetto's
BBQ Pit
Tex-Mex Cafe
Slow Cooker Cafe
The Lunch Box
Simply Salads
Farmer's Market
General Store
Fisherman's Wharf
Cattleman's Hotel
Chicken Coop
Rancher's Cafe
Main Street Mall
The Picnic Basket
Recipes for Kids
Cheesecake Cafe
Chocolate Inn
The Sweet Spot
The Pie Shoppe
Sugarplum Shoppe
Quick-N-Easy
Razzle Dazzle Recipes
Search

recipes

Quick Links

Everyday Cooking Recipes at Razzle Dazzle Recipes - 1000's of recipes by category.

Eating Out...In with Actual Restaurant Recipes from across the USA. 

Food Reference Library

Artist's Cafe - Free Recipe Cards, Kitchen Lists and more.

Food Gifts From Your Kitchen 

Create your own family cookbook

Stamping Crazy! - my Stamping and Scrapbook website

I now have a food blog called Recipes, Food and Cooking

 

 

Chicken Parmesan

1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/2 teaspoon garlic powder
4 boneless, skinless chicken breasts
1/2 cup seasoned bread crumbs

Preheat oven to 425 degrees.

In a bowl, combine mayonnaise, cheese and garlic powder. Spread over chicken, then coat with bread crumbs. Arrange on a baking sheet and bake for 15 to 20 minutes, or until lightly browned and tender.

Makes 4 servings

Recipe Links

Home • Search • About Us • Privacy Policy • Email Me

That's My Home© 2000- 2008
All Rights Reserved
No portion of this site can be
reproduced without permission
Graphics from That's My Home