Crites Family Stuff

Ingredients for 6 servings

• 2 boxes Fried Rice with Almonds Rice-A-Roni, cooked according to package instructions
• 2 oz slivered almonds
• .5 cup chopped green bell pepper
• .5 cup chopped celery
• 4 green onions, sliced
• 1 can sliced water chestnuts, rinsed and drained
• 4 cooked and diced chicken breasts
• Miracle Whip

Steps

1. Cook the Rice-A-Roni and allow to cool. Add the nuts, vegetables and diced chicken. Mix thoroughly with Miracle Whip. If needed, thin with milk.

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Ingredients for 6 servings

• 1 head cauliflower
• .5 cup shredded Swiss cheese
• .66 cup Parmesan cheese
• .66 cup seasoned bread crumbs (crushed croutons work well)
• 4 tbsp melted butter

Steps

1. Clean, cut into large florets and cook cauliflower until just tender. Place in greased casserole dish. In a separate bowl, combine all other ingredients. Sprinkle this over the cauliflower. Bake at 400F for 10-15 minutes or until bubbly.

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Ingredients for 8 servings

• 2 cans red kidney beans
• 2 cans cut green beans
• 2 cans wax beans
• .5 cup chopped green pepper
• .5 cup chopped celery
• .33 cup chopped onion

Dressing:

• .5 cup cider vinegar
• .33 cup oil
• .5 tsp pepper
• .5 tsp salt
• .5 cup sugar
• .5 tsp Worcestershire sauce
• .5 tsp celery seed
• Garlic salt to taste

Steps

1. Mix drained beans with chopped vegetables. Mix dressing ingredients together and pour over the mixed vegetables. Cover and refrigerate for 12-48 hours. Serve.

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Description

This was a dessert we enjoyed at a Mexican restaurant in Arizona.

Ingredients for 4 servings

• 4 bananas
• 3 tbsp butter
• Cinnamon sugar
• Vanilla icecream
• Caramel topping
• Whipped and sweetened cream
• Toasted flaked coconut

Steps

1. Over low heat, melt 1 tbsp butter in a large frying pan. Peel 1 banana and cut lengthwise in half, and cut these in the middle to make 4 pieces. Place in the pan and generously sprinkle with cinnamon sugar. Flip the buttered banana over so that the sugar side can sauté for 10-15 seconds, melting and caramelizing the sugar. Sprinkle the other side and turn the banana pieces again, so that all sides are coated and sautéd. Add more butter as needed to avoid scorching or sticking.
2. Remove bananas and arrange on a single serving plate . Add a large scoop of vanilla ice-cream Drizzle with warmed caramel topping. Add a dollop of whipped cream and sprinkle with toasted coconut. Repeat for each banana. Serve.
3. You can do more than one banana at a time, just add more butter to the pan.

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Ingredients for 4 servings

• 2.25 tsp yeast
• 2 cups warm water
• 5 cups flour to 5 and 1/2 cups flour
• 2 tsp fine sea salt
• Extra virgin olive oil, for the bowl

Steps

1. Dissolve yeast in water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring till smooth. Stir in 2 cups more flour and continue adding more of the remaining 1/2 cup, a little at a time until dough comes away from the bowl but is still sticky.
2. Turn dough onto a lightly floured surface and knead about 10 minutes. Shape dough into a ball and transfer into a lightly oiled bowl, turning to coat. Cover with plastic and let rise until it doubles in volume, about 3 hours. A finger indentation should remain in dough when ready.
3. Place a pizza stone on floor of gas oven (remove racks) or on the bottom rack of electric oven. Preheat oven to at least 500F for 1 hour.
4. Meanwhile, scrape dough out of bowl onto floured surface and cut into 4 pieces, Shape into balls. Dust with flour and cover with plastic. Let rest 20-30 minutes, allowing dough to relax and almost double.
5. Holding top edge of 1 dough ball in both hands, let bottom edge touch surface. (Refrigerate other balls.) Carefully move hands around edge to form a circle, as if turning a wheel. Hold dough on back of hand, letting its weight stretch into a 12 inch round. Transfer dough to a lightly floured paddle. Press out edges with your fingers and dust with flour as needed. Arrange desired sauce and toppings on dough.
6. Heat oven to broil. Align paddle with edge of stone and jerk the pizza gently onto the stone. When edge of pizza touches stone, quickly pull back paddle to transfer pizza to stone. Broil unitl bubbles begin to form in crust and golden brown, 3-4 minutes. Reduce heat to 500F and bake until crust is crisp and golden brown, about 6-8 minutes longer, Remove pizza from oven with paddle. Top with any additional toppings desired. Slice and serve. Repeat with remaining dough.

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Ingredients for 4 servings

• 5 ears corn, shucked
• .25 cup milk
• 2 tbsp sugar
• .5 tsp coarse salt
• .25 tsp fresh ground pepper
• 1 egg
• .75 cup finely ground cornmeal
• 4 tbsp unsalted butter

Steps

1. Puree corn in food processor with the milk, sugar, salt, pepper, egg and cornmeal. The batter will be like a thick pancake batter.
2. Heat a large nonstick saute pan over low heat. Add 1 tbsp butter. When butter is melted and hot, add batter forming 3 inch rounds. Cook for 2 minutes, turn and cook for 2 more minutes. Remove from pan and repeat process with remaining batter. These can be made 2 hours in advance and kept uncovered at room temperature. Reheat in a 350F oven.

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Ingredients for 4 servings

• 3 ears corn, unshucked
• 2 tbsp unsalted butter
• 3 shallots, thinly sliced
• .5 cup blanched fava beans
• .5 cup cherry tomatoes, halved
• Coarse salt and fresh ground pepper
• .25 cup fresh flat-leaf parsley

Steps

1. Heat grill pan over high heat. Place corn on grill pan and grill, turning occasionally, until well browned on all sides, about 3 minutes. Remove from grill and set aside. When cool enough to handle, shuck corn and cut from cob.
2. Heat butter in saute pan and add shallots, cook till translucent, about 3 minutes. Add corn and cook, stirring occasionally for 5 minutes. Stir in fava bean and tomatoes until coated in butter. Season with salt and pepper. Stir in parsley. Serve.

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Ingredients for 4 servings

• 2 tbsp finely chopped garlic
• 1 tbsp finely chopped flat-leaf parsley
• .25 tsp garlic powder
• .25 tsp onion powder
• .25 tsp pepper
• .5 cup extra virgin olive oil
• 4 boneless chicken breast halves
• Cachapas (recipe in this book)
• Succotash (recipe in this book)
• Chimichurri sauce (recipe in this book)

Steps

1. Combine garlic, parsley, garlic powder, onion powder, pepper and olive oil. Rub this into the chicken and marinate in refrigerator at least 2 hours or overnight.
2. Preheat oven to 350F. Remove chicken from refrigerator . Heat an oven-proof saute pan over medium heat. Add chicken and saute, skin-side down until golden brown, about 1 minute. Transfer pan to oven and bake 6-7 minutes. Turn and cook for 5-6 minutes more.
3. Serve over a warm cachapa. Spoon a little succotash over and drizzle with chimichurri sauce.

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Ingredients for 4 servings

• .5 cup salt
• .5 cup sugar
• 8 boneless, skinless chicken cutlets, cut thin
• Pepper
• .25 cup flour
• 4 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp drained capers
• 1 cup chicken broth
• .5 cup white wine
• 4 strips lemon zest about 2 inches long

Steps

1. Whisk 4 cups cold water with salt and sugar until they dissolve. Add chicken and refrigerate, covered at least 15 minutes, no longer than 30.
2. Pat cutlets dry and season with pepper. Dredge one side of the chicken in the flour. Heat 1 tbsp butter in skillet and cook 4 cutlets at a time with the floured side down, about 2 minutes. Flip and cook until just cooked through, about 1 minute. Transfer to plate and tent with foil. Repeat with additional butter and remaining cutlets.
3. Add garlic and capers to empty pan and cook for 30 seconds, add broth, wine, and lemon zest and simmer until reduced to 1/2 cup, 8-10 minutes. Return cutlets and any accumulated juices to pan and heat through. Add lemon juice and serve.

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Ingredients for 24 servings

Jam:

• 1 lb rhubarb, trimmed, cut into 1 inch pieces
• .5 cup sugar
• .5 cup water
• 1 vanilla bean

Shortbread:

• 4 cups flour
• 2 tsp baking powder
• .25 tsp salt
• 1 lb unsalted butter, room temperature
• 4 egg yolks
• 2 cups sugar
• Powdered sugar for dusting

Steps

1. Make jam: Split vanilla bean and scrape seeds into a saucepan. Add rhubarb, sugar and water and bring to a simmer, stirring often until rhubarb softens and forms a soft mass, about 10 minutes. Remove and discard vanilla bean. Pour jam into a bowl and set aside. (Can use 1 cup of favorite jam.)
2. Make shortbread: Whisk together flour, baking powder and salt. Set aside. In a separate bowl, beat butter until pale and fluffy. Add yolks and sugar. Beat until sugar is dissolved and mixture is light. Add dry ingredients, mixing just until ingredients are incorporated. Divide dough in half and form into balls. Wrap in plastic and freeze for 30 minutes. Can be frozen up to 1 month-thaw in refrigerator overnight before using.
3. Preheat oven to 350F. Remove 1 ball from freezer and, using the large holes on a box grater, grate the dough into a 9x13 dish. Pat the dough gently into the corners. Spread with the jam. Evenly grate remaining dough over jam. Bake until golden brown, about 40 minutes. While still warm, dust with powdered sugar. Cool. Cut into bars.

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