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Monday, November 10, 2014

Roasted Butterball Turkey Breast

It's turkey time !
This year I'm roasting a Butterball breast.
Some times the whole bird is way to much.

Ingredients:
1 3-pound turkey breast
3 carrots, peeled
3 celery stalks
1 onion, peeled and sliced
2 tablespoons butter
1 teaspoon brown sugar
salt and pepper to taste
1 cup chicken broth

Directions:
Bring turkey to room temperature.
Pre heat oven to 400 degrees F.
In a roasting pan, place carrots, celery
and onions on the bottom to make a rack
to place the turkey on top of while roasting.
Season turkey with butter,sugar, salt and pepper.
Cover and roast for 1 hour then remove cover.
Roast until internal temperature is 160 degrees F.
The skin should be brown, if you desire it crispy,
place under the broiler for a few minutes time.
Baste with butter turkey pan sauce as needed.






Sunday, November 9, 2014

Ricotta Cheese Lovers Lasagna

When ever I eat baked Italian lasagna,
I feel there should be a little more cheese.
In this lasagna on the second layer I spread
a good thickness of the creamy cheese mixture.
Creamy egg ricotta cheese flavored with parsley.
Make some sandwiches with the leftovers on rolls.

Ingredients:
4 cups cold water
6 lasagna noodles
2 cups tomato sauce
2 cups ricotta cheese
2 large eggs, beaten
2 tablespoons sugar
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons dried parsley
1 cup shredded mozzarella cheese

Directions:
Bring water to a boil in a soup pot.
Add in noodles and cook until soft.
In a mixing bowl combine ricotta cheese,
beaten eggs, sugar, salt, pepper and parsley.
When noodles are done remove to cool.
Use a lasagna pan or a smaller baking dish,
place some tomato sauce on the bottom,
then layer noddles side by side to cover dish.
( I use kitchen scissors to cut the noodles to fit ).
Spread some tomato sauce over noodles.
Then another layer of pasta noodles over it.
Now pour and spread the ricotta mixture into pan.
Layer in another mess of lasagna noodles.
Top with a smear of tomato sauce and also
sprinkle with about a cup of mozzarella cheese.
Cover dish with foil and bake in a 350 degree F.
for about 60 minutes, remove foil to brown the top.







Saturday, November 8, 2014

Famous Hot Fried Chicken

Spicy hot crunchy and lip smacking good!
The secret is in the kicked up battering sauce.
You dredge the chicken in a seasoned flour and
then in an egg wash mixture that's hot and spicy.
Then into a sweet corn flake breading crust.
When this is deep fried or baked smiles all around.

Ingredients:
10 pieces chicken parts
4 cups flour
2 tablespoons ground cayenne pepper
2 tablespoons salt
2 tablespoons dark brown sugar
2 tablespoons dried chives
4 large eggs, beaten
2 1/2  cups Texas Pete's hot pepper sauce
4 cups crushed corn flake cereal
Oil for deep frying
Directions:
After rinsing and cleaning chicken parts.
Dredge them in flour mixture, then in egg wash
and then in crushed corn flakes to fry up or bake.


Friday, November 7, 2014

Fresh Guacamole Dip

Guacamole is a great dip for tortilla chips.
Or used as a side dish with Mexican foods.
Some people add in chopped black olives,
I keep it simple with a dash of the peppers.

Ingredients:
2 ripe avocados, mashed
1 fresh lime, juice and zest of
1 red onion, peeled and chopped
1 cup fresh cilantro or parsley, chopped
1/8 teaspoon salt
dash of ground cayenne pepper
dash of ground black pepper

Directions:
In a mixing bowl combine the
mashed avocado, lime juice, onion,
cilantro, salt, and ground peppers.
Add in some brown sugar if desired.
Cover and refrigerate until ready to use.


Wednesday, November 5, 2014

Skillet Fried Potato Skins

Microwaved until soft, scooped out and loaded
up with cheese and bacon bits then skillet fried.
The skins get brown and crispy while the
stuffing is creamy soft and gooey good.

Ingredients:
4 baking potatoes
1 cup canola oil for frying
2 tablespoons butter
1 cup shredded cheddar cheese
1/2 cup cooked bacon bits

Directions:
Place potatoes in a glass bowl.
Cook on high in microwave for 6 minutes.
Remove potatoes and when cool cut tops off
and scoop out the insides to your desired thickness.
Fill the prepared potatoes with cheese and bacon bits.
Place them skin side down in a frying pan with heated oil.
Remove when skin is crispy brown and cheese is melted.






Stuffed Tomato Bell Pepper

A whole tomato par boiled and skinned,
inside a soft poached bell pepper.
You can add in some shredded cheese,
or a whole egg in the prepared tomato.
This makes a good vegetarian side dish.

Ingredients:
4 cups water
4 bell peppers, any color
4 large ripe tomatoes
Shredded cheese of choice
4 large eggs

Directions:
In a soup pot bring water to a boil.
Place peppers and tomatoes in pot.
Bring back to a boil and remove tomatoes.
When cool enough remove skins from tomatoes.
Take peppers out and cut off tops and remove seeds.
Place peppers in a glass dish with a little of the water.
Stuff peppers with cheese and fill with a cooked tomato.
Crack an egg on top of each tomato stuffed pepper.
Microwave for about 4 minutes or until eggs cook.
Serve as a side dish.

Sunday, November 2, 2014

Chicken Fried Veggie Burgers

Store bought frozen veggie burgers
dipped in a corn meal flour batter
then fried up in a little bacon fat.
I know it kind of takes away from
the vegetarian side of things but...
these are good tasting with little fat.

Ingredients:
For each burger:
1 frozen veggie burger, any flavor
1 large egg, beaten
1 tablespoon sour cream
1 teaspoon apple cider vinegar
1/4 cup cold spring water
1/2 cup corn meal flour
2 tablespoons bacon fat
Directions:
Mix up the batter and dredge
the veggie burger patty in it.
Heat up the skillet and melt the bacon fat.
Saute battered burgers in skillet until and cooked.
Turning over to brown both sides as desired.







Saturday, November 1, 2014

Microwave Twice Baked Potatoes

Baking potatoes in the microwave is easy
and then scooping the center out and filling
them with cheese or whatever you desire.
Place them under a broiler for a few minutes
to melt the top and brown them up a little.

Jiffy Muffin Mix Tarts

You can use any flavor muffin mix to create
a nice looking and tasting fresh fruit tart.
Pouring the batter on top of fresh fruit in a
baking pan kind of like an upside down cake.
Let the tart cool completely before turning out
to slice the tart up and serve with ice cream.

Ingredients:
Sliced apples, pears or any fresh fruit.
1 Jiffy muffin box mix
1 large egg, beaten
1/4 cup milk
cinnamon sugar

Directions:
Place sliced fruit in a baking pan,
season with cinnamon and sugar.
Combine Jiffy mix, egg and milk to
make a batter and pour over fruit.
Bake at 350 degrees F. for about 80 minutes.

Baked Cortland Apple Tart

Cortland apples have a nice flavor,
they cook up good and tasty fast.
Here I seasoned them with some
cinnamon, allspice and ground coves.
Not a lot but just enough to make
them have a wow effect on people.
Using a Jiffy muffin mix makes this easy.

Ingredients:
1/4 cup flour
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon allspice
6 Cortland apples, peeled and sliced
1 large egg
1/4 cup half and half or milk
1 box Jiffy blueberry muffin mix

Directions:
Prepare a cake baking pan with parchment.
In a mixing bowl combine flour,
sugar, salt and seasonings.
Stir in sliced apples to coat all over.
Arrange apples on the bottom of baking pan.
In another bowl combine the egg, milk and Jiffy mix.
Pour batter evenly over sliced apples in baking pan.
Drop pan a few times on counter top to even batter.
Bake uncovered for about 75 minutes or until a
toothpick inserted in center comes out clean.
Let cool completely before turning out on plate.
Serve with vanilla ice cream if desired.