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Welcome to Ruth's Food

On this page you will find all of the latest recipes to have been added.

Parmesan Polenta

2 cups chicken broth
1/2 cup instant polenta
1/2 cup parmesan, grated cheese.

Bring broth to a boil. Slowly whisk in polenta. Reduce heat and continue whisking for 5 minutes. Stir in Parmesan, remove from heat.

-This is wonderful as a side dish or with the Chicken Polenta Soup

Chicken Polenta Soup

3 tbsp. olive oil
2 oz. pancetta or bacon, diced
1 cup yellow onion, diced
8 oz. button mushrooms, quartered
2 tbsp. chopped fresh basil
2 tsp. garlic, minced
1/2 tsp. red pepper flakes (1 tsp. if you want it spicier)
Deglaze with:
1/2 cup dry red wine
1 tbsp. balsamic vinegar
Stir In:
3 cups chicken broth
1 can (14.5 oz.) chopped tomatoes
1/2 cup roasted red peppers, drained, diced (optional)
Add: cooked chicken
1/2 cup kalamata olives, coarsely chopped
1/4 cup chopped basil

pancetta in oil in a stock pot over medium heat until crisp.

chicken and saute 8-10 minutes until brown and cooked through. Transfer to a plate.

onion and mushrooms for 5 minutes, or until onions becomes translucent. Stir in basil, garlic, and pepper flakes; cook 1 minute.

Deglaze with:
wine and vinegar. Cook until liquid has evaporated.

Stir In:
broth, tomatoes, and peppers. Simmer, partially covered, for 15 minutes.

reserved chicken and simmer 5 minutes to heat through.

olives and basil for the garnish while soup simmers.

over Parmesan Polenta and top with basil or parsley garnish.

No Bake Coconut Cookies

3 cups quick cooking oats
5 tbsp. unsweetened coco powder
1 cup shredded coconut
2 cups sugar
1/2 cup milk
1/2 cup margarine

In a bowl combine the oats, coco, and coconut. In a pan put sugar, milk and margarine; bring to a boil, stirring to combine. Cook for 1 1/2 minutes, no longer. Pour in the oats mixture, mix until blended.

Drop from a teaspoon onto waxed paper or tin foil. Let stand until firm.

From: Glorious Grub Cookbook By. Joan Stewart

Orange Chocolate Truffle Tarts

1 12 oz. package semi-sweet chocolate pieces (2 cups)
1 cup heavy or whipping cream
6 tbsp. butter or margarine (3/4 stick)
2 tbsp. orange-flavor liqueur
shredded orange peel for garnish

In heavy 2-quart saucepan over low heat, heat chocolate, heavy cream and margarine, stirring frequently until melted and smooth. Remove saucepan from heat; then add liqueur.

Refrigerate chocolate mixture about 2 1/2 hours or until very thick and of easy piping consistency, stirring occasionally as it's cooling in the frige.

While chocolate is chilling prepare and bake tartlet shells. Cool on wire rack then fill with the chocolate.

Tart Shell Recipe

This is the most decadent orange chocolate recipe I've ever tried!

Tart Shells

1 cup flour
1/4 tsp. salt
6 tbsp. cold butter or margarine, cut into cubes
1 tbsp. vegetable oil
2-3 tbsp. ice water

In a large bowl, mix flour and salt. Cut in butter, then with a pastry cutter blend until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tbsp. at a time, mixing lightly with a fork after each addition, until dough is just moist enough to hold together. Shape dough into 2 disks. Wrap each in plastic wrap and refrigerate for 30 minutes or overnight. Let stand at room temperature for 30 minutes before rolling.

Preheat oven to 425 degrees.

Roll each half of dough into 12 1-inch pieces. Press each piece of dough evenly into bottom and up sides of 24 mini muffin cups or mini tartlet pans. Prick each shell several times with a toothpick. Bake 15 minutes or until golden. Cool in pans on wire rack 5 minutes. Remove shells from pans and cool completely.

-These can be easily frozen once completely cooled, then taken out and filled with your favorite filling.

Restaurant Review for: My Big Fat Greek Resturant

Well I am in AZ right now for a few days and ate at a wonderful Greek Restaurant called My Big Fat Greek Restaurant. It was a very friendly atmosphere. My husband Dan and I went with my grandparents and Sophia. There seemed to be no problems with kids and they even had a kids menu with crayons and highchairs.

Date Filled Cookies

1 cup margarine (softened)
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
3 tbsp. milk
1 tsp. vanilla (Madagascar)
3 cups flour
1/2 tsp. salt
1/2 tsp. baking soda
Date Filling:
2 cups chopped and pitted dates
1/3 cup sugar
1/4 tsp. salt
1/2 cup water
2 tbsp. lemon juice

Cream margarine and sugars until fluffy; add egg, milk and vanilla; beat well. Sift together dry ingredients; add to creamed mixture, mix well. Chill for 1 hour in refrigerator.

Date Filling:
Combine 2 cups chopped dates, sugar, salt and water. Bring to a boil, reduce heat, then cover and simmer for 5 minutes, stirring often. Add the 2 tbsp. lemon juice after it's cooked and let cool.

On a floured surface, roll half the dough at 1/8th inch thick. Cut with a 2 1/2" round cutter. Place about 1 tsp. date filling on each cookie. Top with another cookie; press edges down with your finger tips to seal. Baking at 375 degrees on a Silpat sheet works best for about 10 minutes.

Madagascar Vanilla (purchase at Chefs Catalog) Of all the vanilla's I've used this is my favorite. Once you've tried it you won't go back!

Baking Sheet mat I love these cooking mats! I use them for all my cookies. The clean up is a breeze and it saves your pans.

Play Dough

2 cups flour
2 cups salt
2 tbsp. cooking oil
4 tbsp. cream of tartar
2 cups flour
food coloring

Mix flour, salt and cream of tartar in a pan, then add water, oil, and food coloring. Heat for about 3 minutes. Or until mixture pulls away from pan. Remove and knead.

- Hours of fun awaits!

Play Dough

When I was a child one of my fondest memories was making homemade play dough. I would make a batch, then color it and play with it for hours. Carefully when I was done storing it in baggies until the next time I got it out. It never did last long with brothers and a sister wanting to play too, but we did have many fun hours with it.

This is the recipe I used. Try it and enjoy it with your kids. I think Sophia is finally getting old enough to give it a go, at least she won't be constantly eating it. :)

2 cups flour
2 cups salt
2 tbsp. cooking oil
4 tsp. cream of tartar
2 cups water

Pizza Sauce

Posted in
1 cup tomato paste
1 tsp. oregano
1/4 tsp. thyme
1/2 tsp. garlic salt
1 pinch of sweet basil
garlic salt

Mix together and spread over pizza crust, or noodles.

Sprinkling garlic salt over the pizza crust is very yummy too.

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