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Sunday, April 20, 2014

Hot Baby Carrots

One jarred hot cherry pepper is all it
takes to roast along with baby carrots
turning them into a hot gourmet treat.
Not too hot but you can taste the heat.

1 bag of baby carrots
1 red hot cherry pepper
drizzle of olive oil

Preheat oven to 375 degrees F.
Place carrots and pepper in pan,
drizzle with olive oil and cover,
to bake for 45 minutes or until done.

Turning Old Vegetables into Gourmet

You know the 'day old' rack in the grocery,
where they put not so fresh vegetables out?
Don't pass by the chance to get some deals
and turn those vegetables into great treats.
Wash them up and throw them in a roasting pan
to bake for an hour into tender crisp goodness.

Vegetables like asparagus, mushrooms, carrots,
peppers, celery, tomatoes, and potatoes.
Olive oil, salt and pepper to taste
Preheat oven to 375 degrees F.
Place vegetables in a roasting pan,
drizzle with oil and roast for 1 hour until done.

Roast Asparagus and Mushrooms

The flavor of roast asparagus and mushrooms
blend together to create an awesome dish.
I added in two hot cherry peppers that
give this a back of your tongue kick.
Not hot but you get the sense of heat.

1 bunch fresh asparagus
1 pint whole mushrooms
2 jarred hot cherry peppers
4 tablespoons olive oil
dash of salt and pepper.

Cut mushrooms in half or quarters.
Cut asparagus into serving size pieces.
Preheat oven to 375 degrees F.
Place mushrooms and asparagus in pan.
Place hot peppers on one side of pan.
Bake for about 40 minutes or until tender.
Season with salt and pepper before serving.

Saturday, April 19, 2014

Garden Fresh Cucumber Salad

When cucumbers come into season there's
just about no stopping them and your lousy.
Here's a good tasting recipe for a salad.

2 Cucumbers, peeled
1 Tablespoon fish sauce
1 Tablespoon tamarind puree
1 Tablespoon lime juice
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped fresh mint

Cut cucumbers in half lengthwise and scoop out seeds.
Slice sideways into half moon slices.
Mix with all remaining ingredients to taste.

Toaster Oven Garlic Toast

This is a garlic toast winner recipe.
You can add melted cheese if desired.
These can also be cooked on the grill.

4 slices Italian bread
4 teaspoons unsalted butter
2 teaspoons sugar
2 teaspoons garlic powder
1 teaspoon smoked red paprika
1 teaspoon salt or to taste

Slather the butter on the bread
and season with sugar, garlic powder
paprika and broil, toast or grill.
When browned sprinkle with salt and serve.

Slow Cooker Baked Beans

If you promise not to tell anybody else.
I'll spill the beans here so to speak.
Creamy baked beans that taste like you have
cooked them for hours, which you did.
By cooking the beans in a slow cooker.

3 (28 ounce) cans baked beans, drained
1 large onion, peeled and chopped
2/3 cup Sweet Baby Ray's barbecue sauce
1/2 cup packed brown sugar
2 tablespoons ground mustard
1 tablespoon prepared horseradish

Mix all ingredients in a slow cooker.
Cover and cook on low heat setting 4 to 6 hours
until cooked to a desired soft creamy consistency.

Grandmother's Strawberry Shortcake

Grandma made a rectangle pan of bisquick cake
then topped the cake with fresh strawberries.
Served with some home made sweet whipped cream.
Springtime doesn't get much better than this.

2 cups Bisquick baking mix
1 large brown shelled egg
1 cup cold whole milk
1/4 cup vegetable oil
1 quart fresh strawberries
1/2 cup white sugar
1 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla

Preheat oven to 425 degrees F.
Prepare a 9x14 inch baking dish
by greasing it or coating with cooking spray.
Make a batter in a bowl by combining the
bisquick mix, egg, milk, and oil.
Pour into baking dish and bake until a fork
inserting into the center comes out clean.
In a large bowl mix strawberries and sugar.
Allow to sit to macerate for about 30 minutes.
In a cold mixing bowl make whipped cream by
using a hand mixer whip up the cream, vanilla
and sugar into a light and fluffy whipped cream.
Pour strawberries all over top of Bisquick cake.
Refrigerate to cool before topping with whipped cream.

Grilled Salisbury Steaks

Salisbury steaks are simply formed ground beef
that is seasoned and served in a brown gravy.
The secret to this dish is in the tasty gravy.
Grilling the beef adds yet another layer of flavor.

1 pound ground sirloin beef
1 tablespoon flour
1 teaspoon ground black pepper
1/2 teaspoon salt
1 tablespoon all-purpose flour
1/4 cup tomato ketchup
1/4 cup cold water
1 tablespoon Worcestershire sauce
1 teaspoon dark brown sugar
1/2 teaspoon mustard powder

Preheat a grill to medium high heat.
Combine ground beef, flour, black pepper,
and salt in a mixing bowl, form into 4 patties.
Place patties on grill to cook 2 minutes per side.
Remove and set aside while creating the sauce.
In a sauce pan combine the flour, ketchup, water
along with the Worcestershire sauce and mustard powder.
Simmer until a rich and creamy salisbury sauce is created.
Serve the grilled beef with the warm brown beef gravy.

Canned Pear Garden Salad

I sometimes use canned pears with the juices
as the dressing in a fresh green garden salad.
It's not only fat free but lends a surprisingly
tasty different type of salad for your guests.

2 cups spring mix lettuce
1 cup endive lettuce
2 tomatoes, sliced
1 small red onion, sliced
1 carrot, peeled and sliced
1 cup canned black olives, drained
1 can sliced pears with juice

Place all ingredients in a serving bowl.
Cover with plastic wrap until ready to serve.

A Better Lasagna

The story behind this recipe is in that
I had replaced my trusty old lasagna pan
with a new pan that is just a little larger.
Using my old and tasty lasagna recipe just
wasn't enough to completely fill the pan.
So instead of laying the noodles side by side
I left about a half inch space between them.
Turned out that it was a lot easier to serve
and noone noticed the difference in the dish.

9 lasagna noodles, cooked
1 pound ground beef, browned
2 cups tomato sauce, crushed
2 cups ricotta cheese
1 large egg
1 teaspoon parsley flakes
1/4 teaspoon salt
2 cups mozzarella cheese, shredded

Add tomato sauce to ground beef, set aside.
Combine ricotta cheese, parsley, egg and salt
in a bowl and stir to make a cheese mixture.
Ladle some meat sauce to coat bottom of pan.
Arrange three cooked noodles in pan leaving
about a half inch in between the noodles.
Place some mozzarella and ricotta cheese
on top of noodles and cover with three more
noodles to ladle in more meat sauce on top.
Place more cheeses on the noodles and
cover with the remaining three noodles.
Pour remaining meat sauce on top.
Sprinkle with mozzarella cheese and then
cover with a sheet of aluminum foil that you
have sprayed with cooking spray side down.
Bake in a preheated 350 degree F. oven for
about 1 hour, then remove foil and place the
lasagna under the broiler to brown the top.
Remove and let rest 15 minutes before serving.
To serve use a spatula to cut into squares
by slicing the cheese in between the noddles.
and into desired serving size pieces.