From a Sunday meal, an everyday lunch, to a special holiday occasion, peruse numerous cooking recipes to try, share, and enjoy recipes from Aunt Bea’s.

Preparing and sharing a delicious meal is a simple yet meaningful way to spend time with family and friends. Often, out of necessity, a quick and easy cooking recipe is needed. Over 80,000 pages of delightful recipes from family favorites to gourmet creations. Numerous restaurants and executive chefs have contributed their favorite recipes.

Whether you’re cooking the traditional favorite recipes or looking for updated classic recipes for a party or get together these recipes provides a collection of culinary delights that are sure to warm your heart and be well received at the dinner table.

Recipes include appetizers such as stuffed artichokes. Chicken recipes, such as oven roasted garlic chicken, chicken cacciatore. Oil and vinegar salad dressings and vinaigrettes. Garden salads, antipasto salads, potato salads and more.

Many recipes are from family favorite cookbooks that have been used for generations. Discover new main dishes, appetizers, and desserts recipes.

The best recipes are only as good as the fresh ingredients in them. Remember it is a requirement for excellent food preparation to always include the freshess ingredients available. There’s no better way to ensure freshness than to select many of the important ingredients yourself at the local market.

recipes, cooking recipes, home cooking recipes, gourmet recipes

Technorati Tags: recipes, cooking recipes,  home cooking recipes, gourmet recipes

Good cooking will compel many families to come together, at least momentarily. Remember Aunt Bea’s recipes and her constant kitchen presence?

The kitchen is the center of many American homes. Especially so, in many ethnic family settings. On Sundays and holidays the kitchen becomes full of activity as relatives and guess arrive bringing cooking samples, side dishes, and other favorite culinary delights. The smell of bubbling soup or tomato sauce, fresh ground herbs, and oven roasting meats permeates not only the kitchen, but the entire house, letting the neighborhood know good food and good friends are nearby.

Ever popular Italian food. Mediterranean ingredients and recipes are becoming an integral part of the home kitchen. Cold pressed olive oil is now important to the chefs and cooks of the United States as it has been for centuries to the Europeans. The Mediterranean diet is fast becoming recognized as not only healthy but also delicious with an abundant selection of traditional Italian cooking recipes to choose from. The use of herbs and spices garlic and olive oil contributes to heart healthy and low cholesterol diets.The Mediterranean cuisine can be characterized by one premiere flavor, and that would be fresh pressed olive oil. Food prepared with the fruity and compelling taste of quality olive oil, along with its ever present companion, garlic, brings to mind the Tuscan climate, culture, and heritage. Authentic Italian cuisine can nearly transport one’s mind to the terraces and olive groves of Italy.

Appetizers and hors d’oeuvres are popular additions to full course meals. One style side dish is antipasto. Antipasto is a term that really means “before the meal”. Anitpasti can be hot or cold cooked or raw, very simple, or made with a gourmet flair. It should be easy to make, and made from the freshest ingredients available. The main ingredients of antipasto can be sliced tomatoes, asparagus spears, mozzarella cheese, green olives, kalamata olives, marinated baby onions, salami, and numerous variations of pasta. Family kept recipes will include appetizers, soups, main courses, side dishes, garden salads, vegetables, and desserts.

Technorati Tags: aunt bea recipes, Italian food, Italian recipes, Mediterranean diet

Oil and vinegar has been recognized for centuries as ideal culinary companions. These two ingredients seem to have been made for each other. Vinaigrettes, mayonnaise, and other cold emulsions, along with fresh made salsas, depend on the flavors of olive oil and vinegar. It is important to know as a good cook that you should taste your oils and vinegars before combining them. Based upon your personal taste and your continued experience you will know what works together and what does not.

Homestyle bread with oil and vinegar

Pour extra virgin olive oil onto a serving dish or shallow bowl. Add a small quantity of balsamic vinegar about one quarter as much vinegar as olive oil. Serve as a dip with hot bread or fresh rolls. Aged balsamic vinegar, sherry vinegar, and red wine vinegar are the best choices. A very crusty bread is the best bread to use.

Rice and vinegar If you enjoy steamed rice and would like a healthy alternative to rice and butter, try drizzling your favorite vinaigrette dressing over hot rice.

Simple marinade

Before grilling beef or lamb, marinade the meat for one hour in your favorite red wine vinaigrette. For chicken and seafood marinade with a champagne wine or light-colored vinaigrette.

Chicken finger sandwiches

Grill sliced boneless chicken breast, place on a hot baguette or French roll, then drizzle two tablespoons of mustard vinaigrette and garnish with a handful of fresh garden greens. Arugula works well too.
oil and vinegar, olive oil, recipes for oil and vinegar

Technorati Tags: oil and vinegar, olive oil, recipes for oil and vinegar

Vinaigrette dressing

An oil and vinegar vinaigrette can be simple or complex, mild or spicy, it can also be made to be served cold or warmed. Vinaigrette dressings can be used in a broad range of culinary dishes. They are most commonly associated with green salad dressings. A good vinaigrette will double as a marinade for vegetables, poultry, red meats, and seafood.

A simple vinaigrette is one part vinegar to three parts olive oil. Be sure to use a good quality extra virgin olive oil as the main ingredient. For a milder vinaigrette increase the olive oil to four parts. With the advent of an increased variety of vinegars arriving on the market, the choices of vinegars has dramatically risen. Aged Italian balsamic vinegar is also becoming more desirable as an ingredient for gourmet vinaigrette dressings. In nearly all oil and vinegar mixtures salt is used to blend all the flavors together. Sea
salt is becoming more popular to use, especially in flavoring gourmet cooking dishes.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

oil and vinegar, vinaigrette recipe, aunt bea’s recipes

Technorati Tags: oil and vinegar, vinaigrette recipe, aunt bea’s recipes

A marinade is usually made of two primary ingredients: oil and vinegar, otherwise known as oil and acid. A marinade’s primary purpose is to spread flavor through immersion and helps to tenderize the meat or vegetables which is soaking in it. A marinade can also provide cooking lubrication on the grill for grilled foods. Olive oil is the normal choice ingredient for most marinades, it adds a pleasing flavor and provides the necessary lubricant for a hot grill. The acid counterpart of olive oil is usually vinegar but it can also be citrus juice, tomato juice, pineapple juice, wine, or even soy sauce. A quality marinade can greatly reduce the game flavor from wild game meats to make them much more palatable.

A variety of flavors can enhance the taste of the marinade. Herbs, onions, shallots, and garlic are the most common additions to marinade. Other ingredients such as ginger, mustard, sugar, and Worcestershire sauce, can also be used. A good mustard vinaigrette, red raspberry vinaigrette, or a red wine vinaigrette is often used as a practical marinade.

Oil and vinegar vinaigrette recipes can be found at Aunt Bea’s Recipes.

oil and vinegar marinade, marinade recipe, aunt bea’s recipes

Technorati Tags: oil and vinegar marinade, marinade recipe, aunt bea’s recipes

Bruschetta country style bread

An Italian toasted bread served soaked in olive oil, is called bruschetta. In old Italy, bruschetta was a wintertime dish to be eaten right next to the fireplace as it was being made. It is often enjoyed with red ripe tomatoes and arugula rubbed or placed on top.

Take one loaf of crusty country style white bread and several garlic cloves peeled and cut lengthwise. Cut the bread into slices about three quarters of an inch thick. The traditional way to toast the bread is over a grill in a wood fireplace. We can improvise with an outdoor grill. Place slices on the grill and turn when the first side becomes golden brown. When the bread is golden crisp on both sides, serve a piece along with two or more sliced garlic cloves. Rub the toast with garlic until the garlic virtually disappears into the bread. Drizzle a fine quality olive oil all over until the toast is completely saturated. Sprinkle with sea salt and fresh ground pepper. Serve as an appetizer. Be sure to use plenty of napkins.

bruschetta recipe, Italian bread

Technorati Tags: bruschetta recipe, Italian bread

How to make home style Crostini Crostini is a Italian style mild garlic flavored toast. It has many uses and is an ideal accompaniment to antipasto, soups, or can be topped with numerous cheeses or olive oil toppings. You can make Italian crostini yourself in just a few minutes. Cut a thick sourdough baguette into slices about 1/2 inch thick. Using a quality extra virgin olive oil, brush both sides of each slice lightly. Preheat oven to 350°. Place bread slices on a baking sheet and toast until golden brown. You may have to turn them over so both sides are equally crisp. Remove from the oven, and while the toast is still warm rub the top side with minced garlic cloves.

Technorati Tags: Italian bread, crostini recipe

Antipasto with Balsamic

3/4 lb. sliced Genoa salami
3/4 lb. sliced prosciutto de Parma
3/4 lb. thinly sliced Soppressata or other cured sausage
2 lb. lightly salted fresh mozzarella
2 lb. smoked mozzarella
1 lb. Parmigiano-Reggiano, cut into small chunks
Sliced red ripe heirloom tomatoes sprinkled with sea salt and fresh basil
Extra-virgin olive
oil and balsamic vinegar in separate cruets

Pepper grinder
2 cups purchased mixed marinated pitted olives
2 cups roasted salted almonds
1 recipe Roasted Red Bell Peppers with Rosemary and aged Balsamic Vinegar (see
next recipe)
1 recipe Grilled Vegetables with Pesto (see following recipe)
1 recipe Sweet-and-Sour Onions (see following recipe)

Roasted Red Bell Peppers
With Rosemary and Balsamic Vinegar

Ingredients:
6 red bell peppers (about 3 lbs.)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1-1/2 teaspoons coarsely chopped fresh rosemary

Directions:
1. Preheat broiler. Cut sides off peppers and arrange in a single layer on a
large sheet pan. Brush peppers with oil and season with salt and pepper. Broil
5 inches from heat, turning, until charred in spots and flesh is tender, about
5 minutes. Immediately drizzle vinegar over peppers and broil 30 seconds more.

2. Transfer peppers with any juices to a bowl. Add rosemary and salt and pepper
to taste; toss to combine. Makes 12 servings.

Grilled Vegetables With Pesto

Makes 12 servings
Prep: 15 minutes
Start to Finish: 25 minutes

Ingredients
1 cup packed fresh cilantro sprigs
1 cup packed fresh basil leaves
1/2 cup chopped fresh chives
1/2 cup pine nuts, toasted
1/2 cup freshly, finely grated Parmesan cheese
1/3 cup extra-virgin olive oil, plus additional for brushing
1 teaspoon chopped garlic
2 pounds eggplant, cut lengthwise into 1/4-inch-thick slices
2 pounds zucchini and summer squash cut lengthwise into 1/4-inch-thick slices

Directions
1. Puree herbs, nuts, Parmesan, oil, and garlic in a food processor until smooth;
salt and pepper to taste.
2. Preheat grill. Brush vegetables with oil, season with salt and pepper and
grill over moderate heat, on lightly oiled rack, turning, until golden brown
and tender, about 4 minutes. Transfer to a platter; serve with pesto. Makes
12 servings.

Sweet-and-Sour Onions

Ingredients
4 medium red and yellow onions, cut into 1-inch-thick wedges
2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons unsalted butter

Directions
1. Preheat broiler. Arrange onion wedges in a single layer on a large sheet
pan and brush with oil. Season with salt and pepper. Broil 5 inches from heat,
turning, until golden brown, about 8 minutes.
2. Bring vinegar, sugar, and 1/2 cup water to a simmer in a medium saucepan;
add onions and butter. Simmer, covered, until almost tender; about 5 minutes.
Uncover pan and continue to simmer, stirring, until sauce thickens, about 2
minutes. Salt and pepper to taste. Let stand until cool. Makes 12 servings.

Source: Ladies’ Home Journal

antipasto, balsamic recipe, oil and vinegar, grilled vegetables recipe

Technorati Tags: antipasto, balsamic recipe, oil and vinegar, grilled vegetables recipe

Garlic Flavored Fried Chicken

Ingredients:
2 two to three lb fryer-broilers, cut up into portion-sized pieces
¾ cup milk
4 cloves of garlic, minced
½ teaspoon Accent
3 eggs, beaten until lemon yellow
1 cup all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 cups fine bread crumbs
Vegetable oil for deep frying

Method:
Wipe the chicken pieces with paper toweling. Mix the milk, garlic and Accent and let stand for a few minutes for flavors to unite. Add the eggs to the milk. Put each piece of chicken in a paper sack with the flour and coat the chicken by shaking thoroughly.
Mix the garlic powder, salt and pepper with the bread crumbs. Dip the chicken into the eggs and milk and then into the flavored bread crumbs. Drop into 350°F. hot oil and fry until a rich golden brown.
Place browned chicken on a rack in a 350°F. oven for an additional 30 minutes. Serve at once, piping hot. Serves 6.
garlic chicken

Technorati Tags: garlic chicken

Roast Chicken with Rice Stuffing

Ingredients:
1 3-to-5 lb roasting chicken
1 teaspoon salt
1 teaspoon Accent
¼ teaspoon pepper
3 tablespoons butter
1.2 cup onion, chopped fine
½ cup celery, chopped fine
2 cups boiling water with 2 tablespoons instant chicken bouillon dissolved in it
½ teaspoon pulverized sage
2 tablespoons dehydrated parsley flakes
1 cup instant rice as it comes from the package
1 4-ounce can mushroom stems and pieces, drained

Method:
Wipe the chicken inside and out with paper toweling. Mix the salt, Accent and pepper together. Rub the chicken inside and out with the mixture.
Melt the butter in a skillet with a tight-fitting cover. Add the onion and sauté until it is transparent and glazed. Add the celery and the boiling water. Add the sage, parsley flakes and rice. Bring to a rolling boil and then turn heat back to simmer. Cover and cook for 15 minutes without stirring. Remove from the heat, stir in the mushrooms and allow to cool for a few minutes.

Place the rice mixture in the cavity of the chicken. Fasten the openings with skewers or by sewing. Place the chicken, breast side down, in a roasting pan with a tight-fitting cover. Cover and bake for 1 hour at 350° F. Then turn chicken breast side up, and continue to bake, covered, at 350° F. for an additional hour. Remove cover to allow chicken to brown and bake for an additional 25 minutes at 350° F., or until the thickest portion of the chicken can be easily pierced with a fork. Serves 4.

Variations:
For gravy, add 1 cup water to the pan drippings along with 1 tablespoon instant chicken bouillon. Bring to a boil and loosen the browned juices from the bottom of the pan. Thicken by stirring in ½ cup water in which 1 tablespoon cornstarch has been dissolved.
Another delicious gravy can be made by adding ½ cup water to the pan drippings; bring to a rolling boil to loosen the browned juices. Then add 1 can (10-ounce) cream of chicken soup. Stir and blend and heat through.
roast chicken, roasted chicken with rice

Technorati Tags: roast chicken, roasted chicken with rice