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Wednesday, April 23, 2014

American Grilled Hot Dogs

Hot dogs served on the American fourth of July.
Topped with mustard or a spicy beef chili sauce.
Sauerkraut or a cheese sauce is also a favorite.
Chicago dogs have a few pickles sitting on them.
This is a simple recipe to grill beef hot dogs.

Ingredients:
1 package (8) hot dogs
Toppings of your choice

Directions:
Preheat charcoal or gas grill as hot as you can
get it without the fire department showing up.
Remove hot dogs from package and rinse under
cold water before placing on grill cook until
they are warmed through and browned as desired.

I Want My Chili Dogs

Minced ground beef in a spicy brown sauce
slathered on top of a grilled hot dog.
Topped with fresh onions and mustard.
I think I just drooled on my keyboard!
The secret to making this hot dog chili sauce
is to grind the cooked and browned beef into
a fine texture before adding in the seasonings
and then slowly simmer it for about two hours.
I like to let it sit in the refrigerator overnight,
as the flavors seem to come together right good.

Ingredients:
2 pounds ground beef chuck 85/15
2 large yellow onions, peeled
4 cups cold water
4 tablespoon allspice powder
1 tablespoon salt
1 tablespoon brown sugar
1 tablespoon garlic powder

Directions:
In a large soup pot brown the ground beef,
adding a little water, salt and pepper
until beef is browned and cooked through.
Remove the cooked beef leaving the juice in pan.
Put cooked ground beef in batches if needed
in a food processor to pulse into a fine grind.
Chop onions and place in pan until tender.
Place processed beef back into pan with onions.
Add water, sugar and garlic powder along with
more salt and ground black pepper to taste.
Reduce heat to a simmer for about two hours.
Serve on grilled hot dogs or refrigerate.

Shaved Asparagus and Carrot Pizza

I've been using a vegetable peeler to
create ribbons of fresh vegetables
using them in salads and pasta dishes.
Here I simply used the vegetable ribbons
to top a ricotta cheese flat bread pizza.
With the colors of the Italian flag this is
a pizza that looks as good as it tastes.

Ingredients:
1 recipe for pizza dough
2 cups tomato sauce
2 cups ricotta cheese
2 cups shredded mozzarella cheese
12 fresh asparagus stalks, trimmed
6 cloves garlic, peeled and minced

Directions:
Preheat oven to 500 degrees F.
Use a vegetable peeler to create ribbons
with the fresh stalks of asparagus.
Roll out pizza dough to desired shape
and top with tomato sauce, ricotta and
arrange asparagus around pizza with garlic.
Top with mozzarella and bake for 10 minutes.

Sunday, April 20, 2014

Hot Fresh 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.

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

Directions:
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.

Ingredients:
Vegetables like asparagus, mushrooms, carrots,
peppers, celery, tomatoes, and potatoes.
Olive oil, salt and pepper to taste
Directions:
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.

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

Directions:
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.

Ingredients:
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

Directions:
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.

Ingredients:
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

Directions:
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.

Ingredients:
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

Directions:
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.

Ingredients:
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

Directions:
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.