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Sunday, September 21, 2014

Pan Fried Potato Chips

This only takes a little time to make
some home made crispy potato chips.
Add what ever seasonings you want.
These will stay fresh for a few days.

Ingredients:
1 potato
2 cups vegetable oil
salt for seasoning

Directions
Wash and dry potaoto then slice thin.
Use a madoline slicer if you have one.
Pat sliced potatoes dry on paper towels.
Preheat vegetable oil in a 12" fry pan.
When you think the oil is hot enough,
place one sliced potato in oil and watch
it start to bubble, cook and turn brown.
Adjust heat to cook chips evenly brown.
Add in about 8 potato slices at a time.
Remove them when they just start to brown
into a paper towel lined bowl, season with salt.
Being careful and try not to let brown too much.

Bacon Fat Fried Potatoes

Pan fried to be crispy and creamy good.
These are what home fries should be.

Ingredients:
2 russet potatoes
2 slices smoked bacon
ground black pepper to taste

Directions
Preheat a skillet over medium heat.
Cook bacon to reder out fat and
remove cooked bacon leaving fat.
After washing and slicing potatoes,
arrange in skillet and season to taste.
Cook covered for about 30 minutes.
The steam will cook the potatoes
while the bottoms get crispy brown.


Eggplant & Bean Soup

You start with the mirepoix of vegetables,
chopped carrots, celery and onions.
Throw in Eggplant, pasta and beans.
This is an addicting comfort food soup.

Ingredients:
2 slices smoked bacon
1 carrot, peeled and chopped
2 celery stalks, sliced
1 onion, peeled and sliced
1 eggplant, peeled and cubed
2 tablespoons olive oil
4 cups water
1 fresh tomato, chopped
dash of oregano
dash of dried thyme
dash of dried rosemary
dash of garlic powder
dash of ground black pepper
1 can red kidney beans with juice
1 can white kidney beans with juice
2 cups salad greens, chopped
1 cup dried short pasta

Directions:
Place bacon in a large soup pot.
Cook on medium heat and add in
the carrot, celery, onion and eggplant.
Turn to high heat and stir in olive oil and water.
Bring to a boil and add in tomato and herbs.
Lower to a simmer and add in the canned beans.
Let simmer for about 20 minutes then stir in the
salad greens and a short pasta like ditalini.
Let simmer for 30 minutes, adjust seasonings.
Serve with crusty bread and grated cheese.


Saturday, September 20, 2014

Sixty Garlic Clove Chicken

An easy way to roast up some chicken.
Garlic gives baked chicken a sweetness
that can only be achieved by roasting.
Don't be put off by how much garlic
is used here, you'll love the taste.

Ingredients:
6 whole heads of garlic
2 tablespoons olive oil
6 chicken thighs, bone in
ground black pepper

Directions:
Preheat oven to 350 degrees F.
Cut the tops off of the garlic.
Arrange garlic heads in roasting pan
trying to keep the cut side up.
Pour some olive oil on each garlic.
Place chicken right on top of garlic.
Bake covered for 90 minutes or until done.




New England Boiled Dinner

Yankee Pot Roast at it's best taste yet.
Made in a slow cooker or crock pot.

Ingredients:
1 beef chuck roast
2 slices smoked bacon
4 New England potatoes, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
2 onions, peeled and sliced
1 tablespoon Worcestershire sauce
1 cup beef or vegetable broth
ground black pepper to taste

Directions:
Place bacon slices on bottom of pot,
Arrange the potatoes, celery, carrots,
onions, and place chuck roast on top.
Pour in broth and Worcestershire sauce.
Season with ground black pepper and cook
Covered on low setting for 8 to 10 hours.


Shrimp and Bean Sprouts

Shiracha cooked shrimp served with
some fresh or canned bean sprouts.
Simply served on a bed of lettuce.

Ingredients:
Iceberg lettuce
Frozen peeled shrimp
Shiracha hot pepper sauce
Bean sprouts

Directions:
Place shrimp in a saute pan,
season with hot sauce and cook until
shrimp thaw and start to turn color.
Stir in bean sprouts and heat through.
Plate shrimp on top of some lettuce.


Baked Eggs on Waffles

These are frozen waffles toasted and topped
with one large egg along with some butter.
This makes for a good Sunday breakfast.

Ingredients:
frozen waffles
butter
eggs

Directions:
Remove waffles from freezer and spread
some butter around all of the edges.
Place on a metal pan and crack egg on top.
Put in oven to toast and cook through.


Grilled Cheese BLT Sandwich

A grilled cheese with bacon, lettuce and tomato.
This kicks a BLT sandwich up to new levels.
Butter toasted bread and silky creamy cheese.

Ingredients:
12 slices white bread
6 tablespoons unsalted butter
1 pound sliced smoked bacon
6 slices deli american cheese
6 tablespoons mayonnaise
6 fresh lettuce leaves
6 fresh to tomato slices
ground black pepper to taste

Directions:
Butter one side of bread slices
Place on griddle butter side down
then place one slice of american cheese
on six slices of the bread on griddle.
Cook on medium heat until toasted.
Remove bread from griddle and top
the cheese with tomato, lettuce, and bacon.
Season with ground black pepper to taste.
Top with dry toasted slices of bread.
Cut sandwich on the diagonal and serve.
Serve along with potato chips and a pickle.


Thursday, September 18, 2014

Baked Not Fried
Eggplant Parmesan

You bake the eggplant slices then assemble
the eggplant parmesan to bake the casserole.
This is much lighter made without any oil
and only a small amount of parmesan cheese .

Ingredients:
1 large eggplant
1 cup tomato sauce
1 cup shredded parmesan cheese
1/4 cup grated parmesan cheese
dash of dried oregano

Directions:
Preheat oven to 400 degrees F.
Cut ends off of eggplant and peel.
Cut into 8 (1/2") slices and place on
on a baking sheet to bake for 40 minutes.
Remove and let cool before assembling
eggplant parmesan caserole to bake.
Lower heat to 350 degrees F.
Pour some tomato sauce in a baking dish
place in a few eggplant slices, then cheese
and another layer of eggplant slices.
Add in more tomato sauce and cheese.
Another layer of eggplant, sauce and cheese.
Season top with dried oregano and bake
uncovered until heated through and cheese melts.
Let cool about 20 minutes before serving.


Zesty Lemon Shrimp

Lately I've been using lemon zest in everything.
Here I sauteed shrimp in a brown butter sauce
and tossed in a few garlic cloves and some lemon.
Served on a bed of cooked and seasoned white rice.

Ingredients:
frozen shrimp
unsalted butter
garlic cloves
salt to taste
lemons
cooked white rice
Ground black pepper

Directions:

Saute shrimp in butter and add in some garlic,
when browned turn shrimp and add in lemon zest.
Cook until heated through and serve on rice.
Season with ground black pepper to taste.