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Wednesday, October 29, 2014

Tomato Pasta Sauce

Having a few fresh tomatoes on the counter
just invited for me to make a pasta sauce.
Starting with olive oil and garlic cloves,
ending in a pretty good tasting dinner.

Ingredients:
1 tablespoon olive oil
2 fresh garlic cloves
dash of dried thyme
dash of dried rosemary
dash of ground black pepper
dash of salt
2 large fresh tomatoes
1 cup jarred tomato sauce
2 cups canned crushed tomatoes
1 cup cold water
1 small hot chili pepper

Directions:
Place olive oil in a soup pot on low ,
peel, chop garlic and place in oil to
heat but not enough to brown or burn.
Add in dried seasonings, water and salt.
Chop up fresh tomatoes and add to pot.
Stir and add in crushed tomatoes,
and chili pepper to simmer for 1 hour.
Use on any cooked pasta as desired.



Plain Grilled Asparagus Spears

I grilled some fresh asparagus as a side dish.
They get soft with some brown char on them.
Served with a drizzle of olive oil and salt.

Ingredients:
fresh asparagus
Olive oil
Salt to taste
Directions:
Place fresh asparagus on a grill and cook
for only about 4 minutes or so, turning
over to char some on all sides.
Remove, drizzle with oil and salt.

Monday, October 27, 2014

Flour Tortilla Cinnamon Crisps

Using a Cuisinart Griddle/Grill makes this easy.
Take one ten inch flour tortilla and grill it up.
Remove when warm and sprinkle with as much
cinnamon sugar as you wish, then slice up and serve.

Black Banana Cinnamon Cake

Use really ripened bananas to bake a cake
rich in banana flavor with chocolate chips.
This is good served with vanilla ice cream.

Ingredients:
Vegetable shortening for pan
1/2 stick unsalted butter
1/2 cup brown sugar
2 large eggs, beaten
1 teaspoon vanilla extract
4 really ripe bananas
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
Cinnamon sugar for topping

Directions:
Preheat oven to 350 degrees F.
Grease bottom and sides of a baking pan.
In a bowl combine flour, baking powder, salt
baking soda and set aside.
In a mixing bowl cream together the butter
and sugar then add in the eggs and vanilla.
Beat in the banana and add in the flour mixture.
to make a wet batter, stir in chocolate chips, then
pour banana chocolate chip batter in baking dish.
Sprinkle top when cinnamon sugar to taste.
Bake uncovered for about one hour.
Remove to cool 15 minutes before serving.



Eggplant Parmesan For Two

I made this in dish about 40 minutes,
using slices of fried breaded eggplant,
some plain old jarred tomato sauce,
a cup of ricotta cheese and a handful
of shredded mozzarella cheese on top.
It's a good tasting meal that bakes up fast.
With just enough left over for sandwiches.

Ingredients:
1 tablespoon olive oil
12 eggplant slices, breaded and fried
1 cup tomato sauce
1 cup ricotta cheese
1 cup shredded mozzarella
a dash of dried oregano

Directions:
Preheat oven to 350 degrees F.
Drizzle bottom of a 8 inch baking dish with
olive oil and spread about 4 tablespoons of
tomato sauce in the baking dish.
Arrange four slices prepared eggplant
side by side in dish, then a tablespoon of
ricotta cheese on each eggplant slice.
Sprinkle with grated parmesan cheese.
Place four more eggplant slices, more ricotta
and some more tomato sauce on top.
Another layer of eggplant, ricotta and parmesan.
Top with tomato sauce making sure to cover all
of the top of the eggplant slices, sprinkle top with
Shredded mozzarella and season with oregano.
Bake dish covered for about 30 minutes then
remove cover to brown cheese on top just a little bit.
Remove and allow to cool 15 minutes before serving.



Sunday, October 26, 2014

Corned Beef Pizza

With sliced cooked cabbage and white potatoes.
This pizza is a taste treat any time of the year,
serve this on Saint Patrick's day to cheers.
Along with at least a pint or two of dark ale.
Ingredients:
1 pizza dough, 16 inch
2 cups cooked cabbage, sliced
2 cups cooked corned beef, sliced
2 cups cooked white potatoes, sliced
6 slices deli provolone cheese
1 tablespoon prepared horseradish
1 tablespoon prepared brown mustard

Directions:
Preheat oven or grill to high heat.
Stretch pizza dough out and top with
cooked cabbage, beef and potatoes.
Top with cheese and bake until done.
Serve with horseradish and mustard.







Corned Beef & Swiss on Rye

This sandwich is screaming to be Panini grill toasted.
Serve this with your favorite flavored potato chips.
I also like this with a whole dill pickle on the side.

Ingredients:
2 slices Jewish rye bread
2 slices cooked corned beef
2 slices Swiss cheese
1 tablespoon prepared mustard
1 teaspoon prepared mayonnaise

Directions:
Place a whole dill pickle on a plate.
Slather two rye bread slices with mustard
and as much horseradish as you desire to.
Place sliced corned beef on bread and close
to create a nice Jewish style corned beef sandwich.
Brown and heat up in a Panini press or eat as is.






Haagan Das Baked Alaska

A base of Fig Newton's covered by
the creamy Haagan Das coffee ice cream.
Covered with egg meringue and toasted coconut.
This is one dessert just made to impress guests.
This will serve four as a dessert, or one in my case.

Ingredients:
6 Fig Newton Cookies
1 pint Haagan Das coffee ice cream
6 large egg whites, whipped
1/4 cup confectioner's sugar
1/2 cup flaked dried coconut
Sprinkle of salt or to taste

Directions:
Arrange Fig Cookies together on a plate.
Top with the entire pint of ice cream.
Place in freezer to keep cold and frozen.
Whip egg whites into a meringue, add sugar.
Spread meringue all over ice cream on plate.
Sprinkle with coconut and bake for 5 minutes.
Or until meringue and coconut is toasted brown.





Simple Cooked White Potatoes

Creamy good and cooked to perfection.
These are easy to prepare and go along
with roast chicken, beef, lamb or fish.

6 white potatoes, peeled
1 teaspoon salt and cold water.
Bring to a simmer for 30 minutes.


Corned Beef & Cabbage Dinner

Today I cooked up a corned beef brisket.
With cabbage, carrots and potatoes.
This is an easy cold weather meal to make.
Served with horseradish and mustard.

Ingredients:
1 corned beef brisket
6 cups cold water
1/2 head fresh cabbage
4 white potatoes
2 large fresh carrots
4 cups cold water
Prepared horseradish
Prepared mustard

Directions:
Remove corned beef from package
and place into a large soup pot.
Cover with cold water and bring to
a simmer for about three hours.
In another soup pot place carrots,
cabbage and potatoes with water.
Serve cooked corned beef along with
cooked vegetables, horseradish/mustard.