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Monday, November 23, 2015

Cold Corn On The Cob

This one is real easy, I can't get enough this stuff.
You take some fresh summer corn on the cob.
Don't unwrap it, fresh is the best.

Wrap it up in plastic wrap and toss it in the freezer.
Months later...
Then reheat them in the microwave oven.
I took two ears, on high for about 10 minutes.
Remove the husk and let it sit in butter and salt.
When it is room temperature enjoy it.
I tried fresh corn this summer and it's turkey time.
Cook it up microwaved and its really good.

two ears or more of fresh summer corn on the cob.

Place the two ears on a plate and nuke it for six minutes.
Then when it is cool enough.
Remove the husk and slather it with butter and salt.
Let it sit for about 30 minutes.
Enjoy this cold corn on the cob.
Two for a serving.

Monday, October 12, 2015

Banana Cheese Cake

  • Crust:
  • 1 cup packaged chocolate cookie crumbs (such as Oreo)
  • 2 tablespoons sugar
  • 1 tablespoon butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 3 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) carton low-fat sour cream
  • 1 1/2 cups sugar
  • 1 1/2 cups mashed ripe banana
  • 3 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 4 large eggs
 Preheat oven to 325°.
To prepare crust, combine first 3 ingredients in a bowl; toss with a fork until moist. 
Press into bottom of a 9-inch spring form pan coated with cooking spray.

To prepare filling, beat cheeses and sour cream at high speed of a mixer until smooth. 
Add 1 1/2 cups sugar, banana, flour, and vanilla; beat well. Add eggs, 1 at a time; beat well after each addition.
Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. 
Cheesecake is done when the center barely moves when pan is touched. 
Remove cheesecake from oven; run a knife around outside edge.
Cool cheesecake to room temperature. 

Saturday, September 5, 2015

Eggplant Mushroom Parmesan

It's easy to put together an Eggplant Parmesan.
I used whole mushrooms and sliced eggplant.
The house was a garlic and basil flavored when
tastefully I took it out of the oven in one hour.

1 large eggplant
2 tablespoons olive oil
2 cloves garlic
2 cups whole mushrooms
1 can of crushed tomatoes

Cut the eggplant into 1/4 inch slices.
Drizzle olive oil lightly on a cooking sheet.
Arrange the eggplant slices side by side sprinkle
Montreal steak seasoning ground pepper on them.
Place in and 350 degree oven for about 10 minutes.
In a casserole dish add some olive oil and the garlic.
Wash and the mushrooms and place them into dish,
cover with plastic wrap and microwave on high
6 minutes, remove plastic wrap and pour in tomato
sauce just on top. Add some Mozzarella cheese
and top with pieces of eggplant. Then add more
tomato sauce and more Mozzarella cheese.
Again till all the eggplant and tomato sauce is done.
Sprinkle with dried oregano and basil before
covering and putting in the oven for one hour.
Remove and let rest 30 minutes before serving,

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.

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

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.

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

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.

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
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.

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

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.

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

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.

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

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.

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
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.