Bartholomew Buffet

Black Bean Soup with Corn

Post author By Liza Torborg
Post date January 22, 2013
No Comments on Black Bean Soup with Corn

I got this recipe from chef Tom Skold at a soup and salad cooking class. Be careful to use just a little of the sriracha sauce until you know how spicy you like it. It’s very potent stuff!

2 T. olive oil
1 medium white onion, diced
6 garlic cloves, chopped
2 tsp. cumin, ground
2 C. chicken stock
2 – 10 oz. cans tomatoes with green chilies (Rotel)
2 – 15 oz. cans black beans, drained
1 1/2 C. Frozen corn
Salt, to taste
Sriracha hot chili sauce, to taste
Sour cream, to garnish

Heat olive oil in a quart saucepan and sweat the onion until translucent. Add garlic and cumin and cook another two minutes.

Add stock, tomatoes and chilies, and beans. Bring to a boil. Puree part of the soup (a little more than half) to give it some body. Add the corn and season to taste. Serve in warm bowls garnished with crumbled tortilla chips and dollops of sour cream.

Serving size: 6

Chicken Main Dishes Pasta Recipes with Pictures

Creamy Italian Chicken

One of our favorite restaurants in Rochester, MN is the Redwood Room. Years ago they used to serve a creamy chicken pasta dish that was to die for. For some odd reason they stopped serving this dish, but Liza found this recipe and it tastes just like the dish we craved. So, take our word for it and try it, you’ll be glad you did.

4 boneless skinless chicken breast halves
1 envelope Italian salad dressing mix
1/3 C. water
8 oz. cream cheese, softened
1 can cream of chicken soup
Shredded Parmesan cheese
Rice or pasta noodles of choice (I like fettucine noodles myself!)

Place the chicken breasts in a slow cooker.
Combine salad dressing mix and water; pour over chicken.
Cover and cook on low for 3 hour.
In a small mixing bowl, whisk together cream cheese and soup until blended. Pour mixture over chicken.
Cook 1-3 hours longer (or until chicken is done). Cut chicken up into bite-sized pieces while in crock pot – last hour.

Server over hot rice or pasta noodles.
Add a bit of shredded parmesan cheese on top before serving

Appetizers Beef Pork Recipes with Pictures

Italian Sausage Wontons

This delicious appetizer (which more often than not turns into full-on dinner) has been a staple at our New Year’s Eve Olympics celebration for a few years. It fits all the requirements of our NYE menu: cheesy, tasty, and easy to make.

1 lb Italian sausage (cooked, drained)
1 large jar pimentos
3-4 C. shredded Mexican cheese
1 C. ranch salad dressing
3-4 boxes of wonton cups (mini fillo shells by Athens)

Mix ingredients together in a bowl. Fill wonton cups/mini fillo shells and place on a baking sheet or stone. Bake 10 minutes at 350 degrees.

Breads & Rolls Recipes with Pictures

Apple Bread

Got this recipe from my co-worker Natalie W. She won our weekly football pool and shared her winnings by bringing in a couple loaves of this apple bread. She made three loaves, but only two made it to work. That’s how good this recipe is.

3 eggs
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1 tsp. salt
4 C. chopped apples (chopped fairly small)

Topping:
1/4 C. softened butter
1 T. flour
1/2 C. sugar
3 T. cinnamon

Cream together oil, eggs, sugar, vanilla, baking soda and salt. Stir in apples and flour. Pour into 3 loaf pans (approx. 8.5 x 4.5″) and sprinkle with topping. Bake at 350 degrees for about 45-60 minutes. Check with a knife to be sure loaves are done.

Beef Recipes with Pictures Soups

Tortellini Soup

Another dish from the kitchen of Margi Newkirk. This was fantastic, she didn’t think it was BBUFFET worthy, but my taste buds would beg to differ. Here are her comments about this recipe: “This is one those recipes where you just sort of use what is in the fridge and forget the rest and it still always turns out!! Enjoy!!”

1 lb. hamburger (or Italian turkey sausage)
1 large package of refrigerated tortellini
1 C. red wine
1 onion
2 stalks of celery with leaves
1 red or yellow bell pepper
5-6 carrots
2 garlic cloves
4-5 cans of low sodium beef broth (or chicken broth or a combination)
1 can of tomato puree (28 oz.)
1-2 T. sugar
Dried herbs (basil, oregano, thyme, marjoram, some black pepper)

Brown 1 lb of Italian sausage until it is no longer pink – drain well on paper towels (I used hot Italian turkey sausage but I have also used pork sausage).
In a large soup pot, saute chopped onion, celery, red or yellow bell peppers, finely chopped carrots and some minced garlic in a little olive oil.
Add the cooked sausage to the pot. Pour in about a cup of red wine and stir till it is nearly evaporated.
Add 4-5 cans of low sodium beef broth (or chicken broth or a combination), one 28 oz can of tomato puree (I had a bunch of fresh tomatoes so I just blended those up instead but the canned is great, too), and some dried herbs – basil, oregano, thyme, marjoram, some black pepper, and 1-2 tbsp sugar.
Let simmer 30-40 minutes until the carrots are tender.
Bring to a boil and add a large package of refrigerated tortellini.
Reduce heat and simmer until tortellini is cooked (5-6 minutes).

Sometimes you need to add more broth or water on the second day as the tortellini seems to continue to soak up the liquid.

Chicken Dips Recipes with Pictures

Buffalo Chicken Dip

This version of buffalo dip is creamy and has just enough heat. It’s a huge hit at parties when served with tortilla chips and celery. It also makes a mighty fine dinner. Or so I’ve heard.

2-3 large chicken breasts, cooked and shredded
1/2 C. to 3/4 C.. wing sauce (I use Frank’s Red Hot Wings Sauce, Buffalo)
1 8 oz. package cream cheese, softened
1/2 C. ranch dressing
1 1/4 C. shredded cheddar, divided

Preheat oven to 350 degrees. Combine shredded chicken and wing sauce in saucepan on low until all chicken is covered in sauce. Add cream cheese, ranch dressing and 3/4 C. cheddar cheese. Stir together until combined. Pour in small, greased casserole dish and sprinkle with 1/2 C. cheddar cheese. Bake at 350 degrees for 25 minutes. Remove from oven and let sit five minutes before serving.

Cookies Desserts Recipes with Pictures

Double Chocolate Oatmeal Cookies

Post author By Scott Torborg
Post date August 26, 2011
No Comments on Double Chocolate Oatmeal Cookies

Another recipe from the kitchen of our friend Margi Newkirk. Margi said she got this from some friends of theirs who were originally from Ireland. These cookies had an interesting twist in that they definitely pack a chocolate punch, but the hint of the coffee flavor finds it’s way through. At the time I couldn’t put my finger on the flavor, but seeing the recipe, it makes sense. The bottom of the pictured watermelon bowl was visible within no time. My kids were upset with their father. My stomach was in heaven!

1/2 C. butter
1/2 C. shortening
1 egg
1 1/2 C. sugar
1 tsp. instant coffee dissolved in 1/4 C. water
1 tsp. vanilla
1 ¼ C. flour
1/2 C. cocoa
1/2 tsp. baking soda
1/2 tsp. salt
3 C. oatmeal
1 C. chocolate chips

Cream together butter, shortening, and sugar until very fluffy; add coffee mixture and vanilla. Stir dry ingredients together and beat into creamed mixture. Stir in chocolate chips. Drop by spoonfuls onto baking sheet. Bake at 350 for 7-8 minutes. Don’t overbake!!

Breakfast Cakes Desserts Recipes with Pictures

Blueberry Pecan Coffee Cake

Post author By Scott Torborg
Post date August 10, 2011
No Comments on Blueberry Pecan Coffee Cake

A few weeks ago we had the fortunate pleasure to taste some wonderful creations by our friend Margi Newkirk. One of the creations that stood out for me was this Blueberry Pecan Coffee Cake. I am not a huge fruit guy, but this recipe was fantastic. This is not the first dish Margi has made that I have wanted to post, it’s just the first one that I remembered to take a picture of and get the recipe. You’re sure to see more recipes from Margi.

Cinnamon Crunch Topping:
1 1/2 C. chopped pecans, toasted
1/3 C. brown sugar
2 T. flour
1 tsp. cinnamon
3 T. cold butter, cut in small pieces

Combine pecans and dry ingredients. Work butter in with your fingers until mixture resembles coarse crumbs. Set aside.

Sour Cream Cake:
1 1/2 C. flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
2/3 C. butter
3/4 C. sugar
2 eggs
1 tsp. vanilla
1/2 C. sour cream
1/3 cup orange juice
1 C. blueberries
2 T. flour

Stir dry ingredients together and set aside. Cream butter and sugar together until fluffy. Beat in eggs, mixing well after each. Whisk together vanilla, sour cream, and orange juice. Alternately add dry ingredients and sour cream mixture to creamed mixture, mix just until combined. Spoon half of batter into greased and floured 9 inch round pan. Sprinkle half of cinnamon topping over batter. Toss blueberries with 2 T. flour. Sprinkle berries over batter. Spoon remaining batter over blueberries. Sprinkle with remaining topping. Bake at 350 degrees for 45 – 55 minutes, until toothpick inserted in center comes out clean. Drizzle with orange glaze.

Orange Glaze:
1/2 C. powdered sugar
2-3 tsp. orange juice

Stir just enough orange juice into powdered sugar until it is smooth and a good consistency for drizzling.

Beef Main Dishes Recipes with Pictures

Easy Crock Pot French Dip Sandwiches

Post author By Liza Torborg
Post date April 16, 2011
No Comments on Easy Crock Pot French Dip Sandwiches

I am always looking for ways to use up a roast without having to eat … roast. This is a fabulous recipe I got from my friend Erin. She is pretty much the queen of making easy food that tastes like it took all day to prepare. (Well, technically this does take all day.) Most importantly, it’s impossible to mess this up. Enjoy!

3-4 lb. beef roast
2 onions (sliced)
5 C. water
1/2 C. soy sauce
1 envelope Lipton Onion Soup Mix
1 clove garlic, minced
Rolls or hoagies
Thinly sliced Swiss cheese

Place roast in large crock pot. Add other ingredients. Cook on low for 6-9 hours (depending on how hot your crock pot is). Shred beef and place on buns; top with cheese and broil 3-4 minutes or until cheese is melted. Serve with juices for dipping.

Breads & Rolls Recipes with Pictures

Banana Flaxseed Bread

1/2 C. flaxseed, ground
3 bananas, mashed
1/4 C. vegetable oil
1/4 C. white sugar
1/4 C. brown sugar
2 eggs
3/4 C. all-purpose flour
3/4 C. whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8×4 inch loaf pan.
In a large mixing bowl, beat together banana, oil, sugar and eggs.
In a separate bowl, mix together flour, baking powder, baking soda, salt, and ground flax seed.
Gradually stir flour mixture into banana mixture.
Spoon batter into prepared loaf pan.
Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the loaf comes out clean.