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Great recipes collection for the whole family. 
Great Super Bowl Recipes Fish Stews
Dips Antipasto  Sweet Potato Pies
Salads Cole Slaw  Potatoes
Mushrooms Eggplant Cobblers
  
 Great Super Bowl Recipes
 
Super Skins
6 baking potatoes, baked
2 Tbsp. oil
1 jar (15 oz.) CHEEZ WHIZ Cheese Dip, heated
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup green onion slices
 
PREHEAT oven to 375°F. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise.
PLACE shells, skin sides down, on baking sheet; brush insides of shells lightly with oil.
BAKE 15 min. or until golden brown. Top evenly with CHEEZ WHIZ, bacon bits, sour cream and onions.
Recipe from Kraftfoods.com

Wisconsin Wings
18 RITZ Crackers, finely crushed (about 3/4 cup crumbs)
1/3 cup KRAFT Shredded Parmesan Cheese
1 tsp. dried oregano leaves
1/2
tsp. garlic powder
1/2 tsp. paprika
1/8 tsp. coarse ground black pepper
2 lb. chicken wings, separated at joints, tips discarded
1/3 cup GREY POUPON Dijon Mustard
 
PREHEAT oven to 350°F. Mix cracker crumbs, Parmesan cheese, oregano, garlic powder, paprika and pepper in shallow dish.
COAT chicken with mustard, then roll in crumb mixture until evenly coated. Place on greased baking sheet.
BAKE 35 to 40 minutes or until golden brown and cooked through, turning chicken over after 20 minutes. Serve warm.
Recipe from Kraftfoods.com

Spicy Bean "Quesadillas"
24 TRISCUIT Crackers
1/4 cup TACO BELL HOME ORIGINALS Refried Beans
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
1/4 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa
 
TOP each of 12 of the crackers with 1 tsp. refried beans, 2 tsp. cheese and 1 tsp. salsa. Cover with remaining crackers to form "quesadillas."
PLACE six topped crackers on microwaveable plate. Microwave on HIGH 15 to 20 sec. or until cheese is melted. Repeat with remaining topped crackers.
Recipe from Kraftfoods.com
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 Dips
 
CLAM DIP
Mix together: 
16 oz. sour cream
1 teaspoon Worcestershire sauce
1 can minced clams (drained)
1 teaspoon chopped parsley
1/4 teaspoon onion powder
1/4 lemon juice
pinch of salt
 
 Salads
 
CUCUMBER SALAD
Peel, slice, and seed (only if very large in size) cucumbers
Place in covered plastic container with 1 teaspoon of salt, 1 teaspoon of sugar and small amount of white vinegar.
Cover and shake vigorously to mix well.
Allow to rest in the refrigerator for several hours.
Drain and serve - Delicious!
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 Mushrooms
    
STUFFED MUSHROOMS
1 box of mushrooms
Separate mushroom tops from mushroom stems.
Chop mushroom stems fine and add 1/4 teaspoon garlic, a pinch of salt and pepper, 1/4 teaspoons of oregano, 1/4 teaspoons of basil and a bay leaf (chopped onion can be added). 
Sauté the mixture in olive oil till browned.
Add 2 slices of bread (blended in blender) to mixture.
Stuff mushrooms and bake in greased pan at 375 degrees in oven for 20 minutes. Grated cheese or crumbled bacon can be added on top.

MUSHROOMS MEDITERRANEAN
1 lb of mushrooms
1 sweet red pepper, sliced in this strips
1 clove crushed garlic
1 teaspoon of thyme
2 tablespoons of olive oil
1/2 cup pitted ripe olives halved
(Sauté peppers first then add mushrooms.)
Stir fry mushrooms and peppers in olive oil with garlic for 2-3 minutes
Add olives and thyme cook 1 minute longer. Serve.
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 Fish
    
TUNA SALAD
1 - 6 1/2 oz. can tuna
3-4 table spoons of mayonnaise
2 - Flat anchovy fillets chopped
1 tablespoon chopped green onion
2 tablespoons capers
2 tablespoons lemon juice
salt and pepper to taste

BAKED RED SNAPPER ITALIAN STYLE
3lb Red Snapper or Bass
1 Clove garlic, chopped fine
Salt & pepper to taste
Italian cheese
1 sm Can tomatoes
1 1/2 c Bread crumbs (Progresso)
1/4 c Grated cheese (Romano, etc.)
Mint leaves
1 tb Oil
Onion slices
3 Lemon slices
 
Mix bread crumbs, grated cheese and 3 finely chopped mint leaves (optional); stuff fish, close and fasten with toothpick(s). Grease baking pan with tablespoon of oil and place fish it it, slit fish on upturned side and in each slit, place 1 small pc. cheese, 1 small slice on onion and 1 mint leaf.  Pour tomatoes over fish and arrange 3 thin slices of lemon on top.  Bake at 350 F. for 1 hr., basting regularly. Cover during last 15 minutes of cooking.
Recipe from Recipesource.com
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 Antipasto 
 
ANTIPASTO
Blanch zucchini, mushrooms and cauliflower - all sliced, in small amount of water.
Place in bowl with diced salami, provolone cheese and black olives
Add 1 1/2 cups of Italian dressing
Refrigerate then add before serving 1 slice of red onion, salt and pepper.
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 Cole Slaw 
 
COLE SLAW
Shred cabbage fine
Add 1 small shopped onion, 1 tablespoon sugar, 1/2 cup mayonnaise, 1 1/4 teaspoon salt, pepper, 2 teaspoons white vinegar
Toss all ingredients together
Chill several hours
 
 Eggplant
 
EGGPLANT PARMESAN
Slice eggplant with skin
Dip in flower then beaten egg, return to flower and brown in olive oil
Pour tomato sauce on bottom of casserole, arrange layer of eggplant, pour sauce on each layer and add graded Romano and mozzarella cheese
Continue arranging layers
Bake uncovered at 350 degrees for 40 minutes.
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 Stews
 
BEEF STEW - easy
Brown 1 lb. stew beef in 1 teaspoon of vegetable oil and 1 teaspoon of butter.
Place browned beef in a pot, cover with 2 cups of beef broth.
Add pinch of salt, pepper, thyme, 1 bay leaf and 1/2 parsley.
Sauté 1 medium size onion in 1 teaspoon of vegetable oil.
Add to the cooked onion 1 teaspoon of flour and 1 cup beef broth.
Pour over beef and cover.
Simmer 2-2 1/2 hours till tender.
Add 2-3 carrots chopped and cook till tender. Serve.
 
 Sweet Potato Pies
 
SWEET POTATO PIE
4 large potatoes
1 cup sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
1/2 cup milk
Boil potatoes and let them cool. Mash them and pour melted butter on top of them. Add rest of ingredients. Pour mixture into crust. Bake at 375 degrees for 35-40 minutes.
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 Potatoes
 

POTATOES ROASTED WITH ROSEMARY AND SEA SALT
Mincing the garlic and chopping the rosemary the night before (and storing them in a resealable plastic bag in the fridge) makes preparation the next morning a snap.

8 ounces red-skinned new potatoes (about 3), each cut into 6 wedges
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon coarse sea salt or other coarse salt
1/2 teaspoon ground black pepper
3 large garlic cloves, minced
1 1/2 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Toss potatoes with oil, salt and pepper in medium bowl to coat. Transfer potatoes to small baking sheet; roast 20 minutes, stirring once.

Add garlic and rosemary to potatoes; toss. Roast until potatoes are just tender, about 10 minutes. Transfer to plate; serve.

Makes 2 servings.
Recipe from Epicurious.com

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 Cobblers
 
MIXED FRUIT COBBLER
3 ripe medium pears, peeled, cored and sliced
2 ripe large nectarines, peeled, pitted and sliced
2 ripe large peaches, peeled, pitted and sliced
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon chilled butter cut into small pieces
Topping
1 cup all purpose flour
1/2 cup yellow cornmeal
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoons ground cinnamon
pinch of salt
1/2 cup milk
1/4 cup vegetable oil
Spray bottom and sides of 8 inch baking dish with vegetable oil. Mix fruit together add sugar and cornstarch pour into baking dish.
For topping, mix dry ingredients and add milk and oil until they get moistened. Spread mixture evenly over filling.
Bake until topping is golden and fruit juices are bubbling about 35 to 40 minutes.
Serve hot or warm.
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