Famous Recipe Page

 

Recipes that are popular at Simpson and people keep asking us to serve:

Spicy Chick Peas


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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Chick Peas -- drained, also called Garbanzo Beans
16 ounces Sliced Stwed Tomatoes
3 tablespoons olive oil
1 large onion
1 large bell pepper -- red or green
2 large garlic clove -- pressed or chopped
2 bay leaf
1/2 teaspoon ground ginger
1/4 teaspoon clove
1/4 teaspoon cinnamon
1/4 teaspoon ground cumin
1 1/2 teaspoons coriander
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon sugar
1/4 teaspoon cayenne -- if you like spicy
1/8 cup cold water
1 tablespoon cider vinegar

Before you start cooking, mix spices in a bowl so you don't go running around willy-nilly looking for spices while your onions are burning

In a large pan, saute onion, bell pepper and garlic in the olive oil. add spices, cold water and vbingar and saute for a few seconds. Add the Check Peas and Stewed Tomatoes and simmer for at least twenty minnutes so the chick peas get hot.

Serve over Brown Basmati Rice or just plain rice if you don't have Bamati. Done use Uncle Ben's though because its gross.

A good Chardonnay complements this dish very well.

John and Sam's Zucchini Dish

Nina's Mom's Eggplant

Slice eggplant the short way in rounds about 1/4" thick. Lay the slices out

in on a sheet pan and sprinkle with salt. Let them sit for about 15 minutes

then flip the eggplant and lightly salt the other side. This causes the

eggplant to "sweat" and it will remove bitterness. Let the other side sit

for 10-15 minutes.

 

Warm a large frying pan with a small amount of olive oil over medium heat.

In the meantime, dip eggplant in lightly beaten egg and then in breadcrumbs.

Brown over medium heat in a small amount of olive oil. When finished, layer

sauce, eggplant, cheese in that order until you run out of ingredients. Top

with parmesan cheese. Bake 30-40 minutes in the oven. If it starts to brown

on top, cover with aluminum foil until done. Remove from oven when bubbling.

 

 

 

John Smelzter's Broccoli Dish




Broccoli Casserole

Source:        Mrs. Dorothy Hunter (Retired Superintendent for Home Economics, Montgomery Co. Md. schools, and neighbor of my grandfather)
Prep time:    10 minutes (about 15 min for me)
Cook time:   35 minutes
Servings:      8 to 10

Ingredients:
2 (10-ounce) packages of frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 F.  Grease a 13 by 9 inch baking dish with vegetable oil cooking spray (I just rubbed it with olive oil). 

In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup, and eggs.  Mix well with a metal spoon.  Place mixture in the prepared baking dish.  Top with crushed crackers and pour the melted butter evenly over the crackers (I don't see how you can do this evenly, but it doesn't seem to mater).  Bake for 35 minutes or until set and browned. 

 

 

Carmen's Chicken Dish

 

This was amazingly good and easy to make! Might be good for some fish too????

 

Recipe

Easy chicken

Frozen chicken boneless breast
Del Monte Petite cut Diced tomatoes (Garlic and Olive
oil)
Sweet peppers sliced thin - Get them at  Target they are finger size and yellow and red and SWEET

Throw it all together in a baking dish. Add a little
garlic powder is you like.

Bake at temp listed on the Chicken package.

 

 

Amy's Apple Crisp

 

She picked the apples from her own tree

 

http://pickyourownchristmastree.org/applecrunch.php

 

 

 

Amy's Green Bean Casserole

Green Bean Casserole

From: Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes

Serves: 6

 

Ingredients:

 

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

 

Directions:

 

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.

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Arah's Killer Noodle Salad

 

Patty's Killer Noodle Salad

12 to 15 oz. chuka soba noodles
(two 6 oz. packages or three 5 oz. packages;
these are dried, also marked chow mein noodles)
1 1/2 t dark sesame oil
1/3 cup rice vinegar
Juice and grated zest of 1 fresh lime
1/2 cup soy sauce
2 t crushed red pepper flakes or 2 t garlic chili sauce
2 T sugar
2 gloves garlic, minced
1 cup grated carrots
3/4 cup coarsely chopped dry roasted peanuts
1/2 cup chopped fresh cilantro leaves

In a large pot, bring 3 quarts of water to a boil; add noodles and boil
as package directs, about 2 minutes.  Drain, rinse with cold water and let cool in colander.
Meanwhile, in a large bowl, combine oil, vinegar, lime juice and zest, soy sauce,
red pepper flakes or chili sauce, sugar and garlic.  Mix until sugar is dissolved. 
Toss in carrots, peanuts and cilantro.
Cut through noodles to make manageable lengths.  Toss noodles into bowl with other
ingredients and chill salad for at least an hour to let flavors mingle.
Toss just before serving.  If it seems a little dry, add a little more soy sauce and vinegar. 
Serve cold or at room temperature.


 

Paula's Killer Parmesan Chicken

Recipe for Parmesan Chicken

4 fresh, skinless, boneless chicken breasts
1/2 cup Helman's mayo
1/3 cup grated parmesan
Italian Bread Crumbs

Mix the mayo and cheese - may use any ratio you want - I actually use equal mayo and cheese.  Spread over chicken breasts, sprinkle with Italian Bread Crumbs, bake 20 minutes at 425.

Prep time - 10 minutes, on the table in 30 :-)