Courses Archives: Dinner

Pistachio Encrusted Tofu

Pistachio Encrusted Tofu

Carrie M.
This was a recipe given to my mother by a family friend. It is one of our favorite family meals.

Ingredients
  

  • 1 package of firm tofu
  • 2 TBSP veganaise or other vegan mayonnaise
  • 2 TBSP dijon mustard
  • 1 TBSP soy sauce or tamari
  • ½ cup pistachios
  • ¼ cup vegan breadcrumbs
  • pepper and a little salt.

Instructions
 

  • Cut Tofu into triangles, set on papertowels and drain
  • Combine Veganaise with dijon mustard and soy sauce or tamari.
  • Coat tofu with this mixture (I dump it all in a baggie)
  • Chop pistachios, add vegan breadcrumbs, pepper and a little salt.
  • Coat the tofu in the nut/crumbs and lay on a baking sheet.
  • Bake at 350 degrees until lightly browned.
  • One of the hard parts is finding vegan bread crumbs since most have whey in them. the other is dealing with the messy mustard mixture but it's necessary.

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Pappadille

Pappadille

Michelle K.
This is my grandmother's recipe. She came to the US from Campo Basso in Italy in 1906 and settled in the South End of Stratford where she and my grandfather raised 7 children. I remember her making this recipe in our kitchen when I was very young.

Ingredients
  

  • 6 cups flour
  • ¾ cup white sugar
  • ¾ cup brown sugar
  • 4 tsp baking powder
  • 1 tsp salt
  • ½ cup Crisco
  • 6 eggs
  • 1 orange rind grated
  • 2 oranges juiced (1/4-1/3 cup)

Instructions
 

Original instructions

  • Mix dry ingredients and make a well in the middle. Beat the eggs in the center, and add orange juice. Gradually incorporate dry ingredients to make a sticky dough.

Modern instructions

  • Mix the dry ingredients in a large, shallow bowl. A large spaghetti serving bowl is perfect.
  • Beat the eggs with the orange juice in another bowl. Add the wet ingredients to the dry ingredients gradually to form a sticky dough. Add a little more flour as needed to help with the forming of the dough.
  • Form into a long, flat loaf on a greased or lined with parchment paper baking sheet. Bake at 350 degrees for 20-25 minutes.
  • Let the loaf cool well before cutting. Unlike biscotti, this is not baked again after cutting.

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Easy Stove Top Stuffin Shake-Up

Easy Stove Top Stuffin Shake-Up

Jaclyn N. R.
Easy Thanksgiving side dish - spruced up store brand stuffing recipe.

Ingredients
  

  • 19 oz can of soup a low salt broth type
  • 4 TB Butter
  • Stove Top stuffing mix
  • 2 cups roasted nuts crushed hazelnuts or almonds
  • ½ cup crackers crushed
  • ½ cup diced onions
  • ½ cup celery diced
  • 2 TB red wine
  • 2 TB cream
  • ½ TB Cumin or to taste

Instructions
 

  • Roast nuts for 10 minutes at 350 degrees on a sheet pan.
  • In saucepan, add soup and butter.
  • Bring to a boil.
  • Mix together stuffing, nuts, crackers, onions, and celery.
  • Add wine, cream, and cumin to taste.
  • Add mix to saucepan.
  • Remove from heat, and cover.

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Thanksgiving Broccoli Casserole

Thanksgiving Broccoli Casserole

Marion H.
Everyone looks forward to this family tradition.

Ingredients
  

  • Fresh broccoli 2-4 bunches
  • Small package Velveeta cheese
  • 1 cup crumbled Ritz crackers
  • ½ stick melted butter

Instructions
 

  • Steam the broccoli and then place the florets in a 9x12 baking dish.
  • Layer sliced Velveeta cheese over the broccoli.
  • Add crumbled Ritz crackers to the top.
  • Lastly pour 1/2 melted butter over everything.
  • Bake at 350 degrees for about 20 minutes.

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Cheesy Spinach Bake

Cheesy Spinach Bake

Patricia F.
My daughter's recipe. So good!

Ingredients
  

  • 1 can 15 oz Delmonte whole leaf spinach
  • 4 eggs beaten
  • 1 cup milk
  • 1 cup shredded Swiss or mozzarella cheese
  • 1 cup cubed firm white bread optional
  • ½ cup sliced green onions any onion is okay
  • ¼ cup Parmesan cheese

Instructions
 

  • Drain spinach and squeeze out excess liquid. Combine all ingredients.
  • Pour into 1 qt baking dish and cover.
  • Bake at 375 degrees for 30 minutes or until done.

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Picante Black Bean Pizza Dip

Picante Black Bean Pizza Dip

John B.
This is from a press release that was sent to the Connecticut Post (where I worked for 40 years). We have made this many times for our guests, and it's always been a huge hit over the last 20 years.

Ingredients
  

  • 2 cans 15 oz black beans, rinsed and drained
  • 1 cup Pace mild picante sauce divided
  • 3 oz Brick cream cheese at room temperature
  • 3 cloves garlic minced
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • ½ cup finely chopped pepperoni
  • ½ cup chopped mixed red and green peppers
  • ¼ cup ripe olive slices

Instructions
 

  • Puree beans in a food processor until fairly smooth.
  • Transfer to a mixing bowl.
  • Add 1/2 cup of the picante sauce, cream cheese, garlic and seasonings, mix well.
  • Spread evenly into a 9-inch pie plate.
  • Top evenly with the remaining picante sauce, pepperoni, peppers, and olives.
  • Bake at 350 degrees for 25 minutes until hot.
  • Serve with tortilla chips.

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Broccoli Bread

Broccoli Bread

Jennifer S.
This recipe is great for brunches, too! It was my grandmother's recipe. I'm sharing it because it's delicious and simple and people ask me for this recipe all the time!

Ingredients
  

  • 10 oz chopped and thawed frozen broccoli
  • 1 small chopped onion
  • 6 oz cottage cheese
  • ½ cup 1 stick melted butter or margarine
  • 3 eggs beaten
  • 1 pkg Jiffy Cornbread mix
  • Salt to taste

Instructions
 

  • Mix all ingredients well.
  • Bake for about 30 minutes (perhaps longer) at 350-375 degree oven.

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