Over 8000 yummy recipes in the database!

Monday, May 31, 2010

Strawberry and
Pineapple Salad

This salad is amazingly good and colorful,
a great ending to any meal on a hot day.
With fresh Strawberries and Pineapple.
Put this together just before serving
so the pineapple doesn't turn all red.

20 Fresh strawberries
2 cups Fresh pineapple chunks
Sugar to taste
Lettuce leaves for garnish

Peel, core and cut the pineapple into chunks.
Set aside. Arrange lettuce on serving plate.
Wash the strawberries in a big bowl of cold water.
Fill the bowl up with water and move
the berries around to remove any dirt.
Place on work surface,
hull and cut large berries in half,
adding to bowl with pineapple chunks.
Stir in sugar, arrange on luttuce leaves
and serve immedietly for best flavor.

Swedish Meatball Sauce

Assuming you already fried up
a batch of Swedish meatballs.
This is a quick and easy sauce
to cover the meatballs with.
Stands up well in a crock pot.

2 tablespoons all-purpose flour
1 teaspoon gravy master
1 cup light cream
1/4 teaspoon ground black pepper

Stir the flour into meatball drippings in skillet
(drippings left over from pan-frying the meatballs).
Add light cream, pepper and gravy master.
Heat and stir until gravy thickens.
Return the meatballs to gravy,
cover and cook slowly about 30 minutes,
basting occasionally.

Dijon Caper Sauce

This is a good sauce to use to
top fish and fresh vegetables.
I also like to serve it with
rare roast beef and mushrooms.

1 tablespoon butter
1 tablespoon all purpose flour
2 cups low-salt beef broth
2 tablespoons Dijon mustard
2 tablespoons drained capers
black pepper

Place skillet over medium heat.
Add butter, stir until melted.
Add flour, whisk until smooth.
Gradually whisk in broth, bring to boil.
Boil until sauce is reduced to 1 1/4 cups,
whisking often, about 6 minutes.
Whisk in mustard and capers.
Season sauce with pepper.

Strawberry Dessert Salad

This has to be one of the best
fruit salads I've ever made!
Try adding chopped walnuts or
pecans for an added crunch.

1/2 head romaine lettuce, chopped
1/2 head iceberg lettuce, chopped
2 cups fresh baby spinach,chopped
1 pint fresh strawberries, hulled and sliced
1 small red onion, peeled and sliced
1/2 cup Real mayonnaise
2 tablespoons red wine vinegar
2 tablespoons white sugar
1/4 cup milk or cream
1 teaspoon crushed black pepper

In a large salad bowl, combine the lettuce,
spinach, strawberries and sliced onion.
In a jar with a tight fitting lid,
combine the mayonnaise, vinegar,
sugar, milk and black pepper.
Shake well and pour the dressing over salad.
Toss until evenly coated.

Strawberry Glaze
with Cream Cheese

Certainly a different combination,
this recipe makes one of the best
sweet fruit glazes I've ever found.

2 ounces cream cheese softened
1 tablespoon mashed fresh strawberries
1/2 teaspoon vanilla extract
3/4 cup powdered sugar

In a small mixing bowl,beat cream cheese,
strawberries and vanilla until blended.
Gradually beat in powdered sugar to make glaze.
Use on top of cakes or cupcakes.

Strawberry Salsa
Sweet and Hot

I made this recipe to use up some
fresh strawberries from the garden.
It starts off sweet and finishes up hot.
Served it with lime flavored tortilla chips.
This was very popular, and gone quickly.

1 pint fresh strawberries, sliced
4 plum tomatoes, seeded and chopped
1 jalapeno pepper, seeded and minced
2 cloves garlic, peeled and minced
1 lime, juiced
1 tablespoon olive oil

In a large bowl, combine strawberries, tomatoes,
chile peppers, garlic, lime juice and oil.
Toss all together to mix and coat.
Cover and refrigerate for 2 hours to chill.

BLT Salad

This is a recipe to make a BLT Salad.
For more taste I like to add some
sour cream and lemon juice to the mayonnaise,
making a mayonnaise mixture that’s irresistible.

1 baking pan 13x9 in size
1 pkg bacon, cooked and crumbled
5 ripe plum tomatoes, cut into chunks
1 head of iceberg lettuce, washed and torn
3 cups large croutons
1 cup mayo
8 oz sour cream
1 tbsp lemon juice
Pinch of garlic powder
Pinch of fresh basil
Salt to taste
Pepper to taste


Layer the Bacon, Lettuce and Tomato
into the serving dish.
In a bowl combine the mayonnaise,
lemon, basil and garlic powder.
Spread the mayonnaise evenly
over the ingredients completely.
Cover and chill for at least 2 hours.
When you're ready to serve the salad,
sprinkle the croutons over the top
and add salt and pepper to taste.

Marionberry Cheesecake

This is a recipe that makes a good cheesecake
that has the fresh taste of marionberries.

1/2 cup sugar
1 1/2 cups flour
1 1/2 tsp baking powder
1/3 cup soft butter
2 egg whites
1 tsp vanilla
2 tbsp lemon zest
2 dry pints fresh marionberries

1 tbsp arrowroot
1 1/2 cups low fat yogurt
1 egg
1/2 cup granulated sugar

Preheat oven to 350 degrees F.
Sprinkle the arrowroot over the rest
of the topping ingredients
and whisk together until smooth. Set aside.
Combine the filling ingredients
(except the berries) in the work bowl
of a food processor and pulse until smooth.
Pour into the bottom of a 10" springform pan.
Sprinkle with berries, and pour the topping over the top.
Bake for 1 hour, or until a toothpick comes out clean.

Strawberry Salad

This is a salad made with fresh spinach.
The strawberries are what make this great.
You can use gogonzola cheese in this recipe.

3 tbsp Grey Poupon Honey Mustard
3 tbsp balsamic vinegar
1/4 cup vegetable or olive oil
1 pkg (10 oz) fresh spinach leaves, cleaned and stems removed
2 pt strawberries, sliced
1/3 cup diced sweet onions
1 pkg (4 oz) Feta cheese, diced or crumbled

Whisk mustard and vinegar in small bowl.
Slowly blend in oil.
Toss spinach, strawberries, onion,
and cheese in a large serving bowl.
Add mustard dressing, tossing to coat.
Serve immedicately.

Cranberry Salad

This is a Jello salad made with
cranberries, apples and pineapple.

1 cup sugar
1/2 cup raw apples, peeled, cored and ground
1/2 cup crushed pineapple
1 cup ground cranberries
1 package lemon Jello
1/2 cup orange juice
1 1/2 cups boiling water

Mix sugar, raw ground apples, crushed pineapple,
ground cranberries and let stand.
Combine the lemon Jello, orange juice, boiling water,
and let congeal and add fruit.
Place in salad mold and leave in the frigerator overnight.
Serve with a small bowl of mayonnaise.

Loganberry Jam

Use this fresh loganberry jam
in any traditional manner.
It makes great milkshakes too!

Sugar to taste

Crush 4 cups of loganberries with 4 cups of sugar.
Stir and cook over low heat until the sugar is dissolved.
Simmer, stirring frequently from the bottom to avoid sticking.
Cook until a small amount dropped on a plate will stay in place.
Pack while hot in hot sterilized jars.
Put lids and rings on.
When cooled, remove rings for storage.

Boysenberry Syrup

A good clean tasting syrup for breakfast.
Make this great syrup as sweet as you like.
Pour over pancakes, crepes, or ice cream.

2 cups fresh boysenberries
3 cups water
2 whole cinnamon sticks
1/2 cup molasses
1/2 cup light brown sugar
2 tsp vanilla extract

Place boysenberries, water and cinnamon
sticks in a small heavy saucepan.
Cook over low heat for about 20 minutes.
Remove cinnamon sticks and strain.
Add molasses, sugar and vanilla. Let cool.

Gooseberry Pie

This is a recipe for a fresh gooseberry pie.
Gooseberries are sweet and tart at the same time.

Pastry for 2 - 9" pie crusts
3 cups ripe gooseberries
1 cup sugar or to taste
3 tbsp quick-cooking tapioca
1 tsp cinnamon
2 tbsp butter

Prepare pastry. Stem and rinse berries.
Pre-heat oven to 400 degrees F.
Crush 1/2 cup berries; combine sugar, tapioca,
and salt and mix with crushed berries.
Cook and stir until mixture boils; cook 2 minutes.
Remove from heat, add remaining whole berries.
Pour into pastry. Adjust top crust,
cut slits for escape of steam.
Brush with milk and sugar.
Bake at 400 degrees F. for 35 minutes.

Blueberry Sauce

This is a good sauce to use over pancakes
it is much better than store bought sauce.

2 tbsp chopped shallots or onions
2 tbsp butter or margarine
2 tbsp flour
1/2 tsp dried thyme, crushed
1/4 tsp dried rosemary, crushed
1/2 cup each dry red wine and water
1 1/2 cups blueberries

Saute shallots in butter in small saucepan.
Add flour and herbs; cook and stir
until mixture bubbles and thickens.
Gradually add wine and water; stir in blueberries.
Cook and stir until mixture thickens and boils;
simmer 2 minutes. Makes 2 1/2 cups.

Sunday, May 30, 2010

Pecans Spicy Hot

These spicy hot pecans are addictive.
Make them as spicy hot as you dare to.

1 lb. pecan halves
1/3 cup sugar
1/4 cup unsalted butter
1/4 cup fresh orange juice
1 tsp. salt or to taste
1 tsp. ground cinnamon
1/4 tsp. cayenne pepper

Heat oven to 250 degrees F.
Line a jelly roll pan with foil.
Heat sugar, butter, orange juice and seasonings
in saucepan over low heat until butter
melts and sugar dissolves completely.
Increase heat to medium.
Add nuts and toss until coated.
Spread on pan in single layer.
Bake 1 hour, stirring every 15 minutes.
Transfer to clean sheet of foil, separate with fork.
Cool completely, store in airtight container.

Shrimp cooked with
Mandarin Oranges

I like canned mandarin oranges because
they are sweet and already peeled,
they don't have any seeds to deal with.
I like shrimp and made this dish just because.
This is a recipe for shell on shrimp cooked in
an orange sauce and served over white rice.

12 shrimp, shell on, deveined
1 small can mandarin oranges, with juice
2 tablespoons corn starch
1 teaspoon brown sugar
1/4 teaspoon cayenne pepper

In a sauce pan combine oranges, with juice,
sugar, cayenne and corn starch, cook for 2 minutes.
Add shrimp and simmer until shrimp are done.
remove shrimp to serving plate,
continue cooking sauce until desired thickness.
Pour sauce over shrimp, serve over cooked white rice.

Chocolate Pudding
and Strawberries

They say that nicessity is the mother of invention.
With strawberry season filling up the kitchen with
fresh strawberries, I made this dessert using some.
This is a recipe that deserves a five star rating!

1 box of chocolate pudding and pie fill
12 strawberries, washed, hulled and halved
2 tablespoons sugar
1 cup freshly whipped cream

Prepare chocolate pudding per package instructions.
Let cool and arrange fresh strawberries on top.
Sprinkle strawberries with a little sugar.
Top with a dollop of whipped cream here and there,
making sure you can still see some of the fresh
strawberries and some of the chocolate.

Green Bell Peppers
Beef, Oatmeal Stuffed

This recipe has a unique stuffing
for fresh green bell peppers.
It's different from the normal
stuffed peppers in three ways.
You use only pepper rings,
you combine ground beef with oatmeal,
you simmer in tomato sauce on the stovetop.

1 large green bell pepper
1 pound ground beef
1/2 cup uncooked oats
1/4 cup cooked white rice
1 envelope onion soup mix
1 egg
1 can condensed tomato soup
1 can or cup of water
olive oil

Cook white rice, drain and cool.
In a large bowl combine beef,
rice, oats, egg and soup mix.
Mix well, making sure to get the soup mix
combined well with the rest of the ingredients.
Cut a fresh green bell pepper in 1" wide rings.
Remove seeds and any white part inside.
Fill each ring with meat mixture,
mounding on top to use up all mixture.
Place olive oil in a pot big enough to hold
all of the pepper rings in one layer.
In a bowl combine tomato soup and water.
Cover peppers with tomato water, simmer 1 hour.
Or until meat is done and peppers are soft.

Stovetop Stuffing Mix

This recipe is much better tasting
than the box mix stovetop dressing.
It has all of the flavors
without all of the chemicals.

6 cups cubed bread
1/4 cup dried minced onion
1/2 cup dried minced celery
2 chicken bouillon cubes
1 tbsp. dry parsley
1/2 tsp. dry marjoram
1/2 tsp. dry rosemary
1/2 tsp. dry thyme
1/2 tsp. sage
1 tsp. pepper

Put bread into baking pan and toast at 350 degrees F.
for 8 to 10 minutes or until dry, stirring occasionally.
Remove from oven and cool.
Toss with onion, celery, parsley, thyme, pepper, sage and salt.
Store in airtight container until needed.
To prepare stuffing: use 2 cups bread/seasoning mix.
Boil 1/2 cup water and 2 Tbls. melted margarine.
Add seasoned bread and stir.

Bell Peppers Stuffed
with Beef and Rice

This is an old time recipe for
making stuffed green bell peppers.
It's different from the recipes
that call for baking them.
This recipe you simmer them
in tomato sauce until cooked.

10 large bell peppers
(1 lb 2 oz) ground beef
1 onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 egg
2 Tbsp rice
2 cups tomato sauce
4 Tbsp flour
4 Tbsp oil
salt to taste
black pepper

Clean out the peppers.
Combine ground beef, onion, garlic,
egg, rice, salt and pepper.
Stuff the peppers with the mixture.
Make a roux: heat oil in heavy pot.
When oil is hot, gradually add flour,
stirring constantly. Cook for 2 minutes.
Place stuffed bell peppers in a pot.
Pour tomato sauce over the stuffed peppers.
Cover and cook on low heat around 1 hour.
When peppers are soft and meat is done,
add the roux to the tomato sauce.
Let boil for few minutes.

Best Beef Hamburgers

It doesn't take much to make great grilled burgers
and here is a great recipe for doing just that.

1 pound ground chuck
1 tablespoon brown sugar
1 teaspoon Adobe Seasoning
1/2 teaspoons Old Bay Seasoning

In a bowl, sprinkle brown sugar
and the spices over ground meat
and mix everything well.
Cover bowl and place in a refrigerator
for at least two hours or overnight.
Remove from refrigerator and divide
into 4-5 patties to any thickness you want.
Grill them, top with American cheese and
load up the bun with all your favorite toppings.

Ground Beef Recipes

This is a place to search for great tasting
ground beef recipes by name or by ingredient.

Soy Sauce Marinade
for Chicken Wings

This is a recipe for making a soy based marinade
used to marinate Chinese style chicken wings.

1/3 cup sugar
4 tsp salad oil
1 cup soy sauce
1 clove garlic crushed
1 1/2 tsp ground ginger
3/4 cup chopped green onions with tops

Blend soy sauce, onions, sugar, oil,
garlic and ginger in a large bowl.
Add the wings,cover and marinade for 30 minutes.

Cabbage Grilled Applesauce

Try putting a half head of cabbage
to cook on the grill the next time
you barbecue a steak or burgers.
It gets a subtle smoky flavor and
picks up some of the BBQ taste.

1/2 head green cabbage
1/2 cup applesauce

Cut a head of green cabbage in half,
use the stem side for the grilling.
Pour applesauce over cut side of cabbage,
letting it fall inside, pour water inside.
Place cabbage on grill cut side up.
cook 20 minutes or until done.

Chinese Barbecue Sauce

This thick and sweet barbecue sauce
works perfectly on any grilled foods.
Like most barbecue sauces because of
the sugar content it can burn easily,
so use it only at the end of cooking.

4 cloves garlic, minced
2 teaspoons black bean paste
1 teaspoon Chinese 5-spice powder
1/2 cup sherry
2/3 cup hoisin sauce
2/3 cup soy sauce
1/2 cup sugar
1 teaspoon salt or to taste

Combine all ingredients and place in a pot,
simmer on low heat for 10 minutes
or until it begins to thicken.
Allow to cool and store in the refrigerator.

Catfish Creole Stew

Catfish has a firm texture all its own,
but you can easily substitute moderately firm,
white-fleshed fillets such as rockfish,
grouper, pollack, and striped bass.
This is a recipe with lima beans, corn,
and chunks of creole catfish, this stew
has a spicy heat level that is moderate,
but you can increase the spiciness by
adding more Tabasco sauce or cayenne pepper.

2 tablespoons cooking oil
1 onion, chopped
2 ribs celery, cut into 1/2-inch slices
1 green bell pepper, cut into 1/2-inch strips
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon Tabasco sauce
1/2 teaspoon fresh-ground black pepper
1 teaspoon salt
1/2 cup dry white wine
1 3/4 cups canned crushed tomatoes in thick puree
3 cups canned low-sodium chicken broth or homemade stock
2 cups frozen baby lima beans (one 10-ounce package)
2 cups fresh (cut from about 3 ears) or frozen corn kernels
2 pounds catfish fillets, cut into 1 1/2-inch pieces
2 tablespoons chopped fresh parsley

In a large pot, heat the oil over moderate heat.
Add the onion, celery, and bell pepper and cook,
stirring occasionally, until the onion is translucent.
Stir in the thyme, oregano, mustard, Tabasco sauce,
pepper, and 1/2 teaspoon of the salt.
Add the wine and cook until almost evaporated, about 4 minutes.
2.Add the tomatoes and broth to the pot and bring to a boil.
Reduce the heat and simmer, partially covered, for 10 minutes.
Add the lima beans and simmer for 3 minutes.
Stir in the corn and simmer 4 minutes more.
Add the catfish and the remaining 1/2 teaspoon salt,
bring back to a simmer, and cook until just done.
Serve topped with the parsley.

Egg Salad and
Steak Sandwiches

This is a great sandwich recipe using
up some leftover grilled eye round steak.
Nothing better than steak and eggs
between two slices of whole wheat bread.

4 large eggs
1/4 cup mayonnaise
1/2 teaspoon paprika
1/2 teaspoon dry mustard
2 tablespoons snipped chives
Dash of Worcestershire sauce
Dash of hot sauce
1 celery rib, diced
Salt and freshly ground pepper
Leftover cooked steaks, sliced 1/4 inch thick
Whole wheat bread slices

Put the eggs in a medium saucepan filled
with cold water and bring to a rapid boil.
Cover and let stand off the heat for 10 minutes.
Drain and fill the pan with cold water, cool eggs.
Peel the eggs and coarsely chop them.
In a medium bowl, combine the mayonnaise, paprika,
dry mustard, chives, Worcestershire and hot sauce.
Add the chopped eggs and celery
and season with salt and pepper.
Refrigerate the egg salad until ready to use.
Thinly slice the steaks across the grain.
Spread the egg salad over slices of wheat bread.
Arrange the sliced steak on one half of the bread.
Serve the sandwiches right away.

Bacon Barbecue
Salad Dressing

This is a recipe for a mayonnaise dressing
for a tangy potato salad using store-bought
spicy mustard and a hit of smoky-sweet
flavor from bacon and bottled barbecue sauce.

1/2 pound lean bacon, thinly sliced
1 cup mayonnaise
2 tablespoons barbecue sauce
2 tablespoons spicy mustard
2 tablespoons red wine vinegar
2 celery ribs, peeled and diced
1 small red onion, peeled and minced
Salt to taste and freshly ground pepper

In a medium skillet, cook the bacon
slices over moderate heat until crisp.
Drain on paper towels and coarsely crumble.
In same skillet add celery and onion, saute
for a few minutes just until cooked through.
Remove to a large bowl, mix in the mayonnaise,
the barbecue sauce, mustard and red wine vinegar.
Use to dress red cooked potatoes for a great salad.

Raspberry Lemonade

In the summer we get tons of fresh raspberries
from the plants in the garden and this is one
good way to use some of those good berries up.

1/2 cup bottled lemon juice
1/2 cup sugar
1 tablespoon fresh or frozen raspberry puree, strained

In a glass bowl, heat 1 cup water
in microwave on high for 2 minutes.
Add sugar, stir to disolve, let cool.
In a bowl, stir 2 cups water with the lemon juice,
add sugar water, and raspberry puree.
Pour in pitcher, fill with more water.
Refrigerate for at least two hours.
Or until you're ready to serve.

Waldorf Salad

This salad is so good on a hot day,
lemon juice adds a tangy taste
and keeps the apples from browning.
I like to add hard cooked eggs to this.


2 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
2 small (Gala or Fuji) apples, cubed
1 cup seedless red grapes, halved
1/3 cup dried cranberries
1/4 cup coarsely chopped walnuts
1 stalk celery, peeled and sliced
8 Boston or Bibb lettuce leaves

Combine mayonnaise and lemon juice in a medium bowl.
Add apples, grapes, and cranberries; mix.
Add the walnuts, peel and add celery, mix well.
Serve it on a bed of 2 lettuce leaves.
This salad can be refrigerated
up to 2 hours before serving.

Potato Salad Vinaigrette

This is a potato salad with no mayonnaise.
You'll see just how little oil is needed.
Add the dressing while the potatoes are hot.
It helps the vinegar permeate the potatoes.

1/4 cup seasoned rice vinegar
2 tablespoons canola oil
1/4 teaspoon salt or to taste
1/8 teaspoon ground black pepper

5 cups cubed red potato (about 2 pounds)
1/2 teaspoon salt or to taste
1 cup chopped peeled cucumber
3/4 cup sliced grape or cherry tomatoes
3/4 cup chopped green bell pepper
1/2 cup chopped orange bell pepper
1/4 cup chopped green onions
1 (2 1/4-ounce) can sliced black olives, drained

To prepare dressing:
Combine first 4 ingredients in a large bowl.
To prepare salad:
Place potato and 1/2 teaspoon salt in a medium saucepan.
Cover with water to 2 inches above potato; bring to a boil.
Reduce heat, and simmer 8 minutes or until tender; drain.
Add potato to dressing in bowl, tossing gently to coat;
let stand 15 minutes. Stir in cucumber and remaining ingredients;
toss well. Cover and chill.

Poppy Seed
Salad Dressing

Making your own salad dressing is easy
and you don't get all the chemicals
and all the other preservatives in it.
I use this dressing to make a nice
dressing for cabbage and carrot slaw.

2 tablespoons cider vinegar
1 1/2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh dill
1 teaspoon poppy seeds
1 teaspoon olive oil
1/4 teaspoon salt or to taste
1/4 teaspoon pepper

Combine first 8 ingredients
(through pepper) in a bowl.
Add cabbage and carrots if desired
to make a salad, toss to coat.

Saturday, May 29, 2010

Shwan's Chicken Legs
Jerk Seasoning Grilled

These chicken legs come pre-cooked and frozen.
I dredge them in a Jamaican jerk seasoning
and then place them on an indirect BBQ grill
to simply heat them through, these are good!

8 Shwan's cooked chicken legs
1 cup Jamaican jerk seasoning

Remove chicken from plastic bag,
place in a bowl and coat all over
with a good and spicy jerk seasoning.
Pre-heat grill to high heat.
Place aluminum foil on half of grill.
Place chicken on foil and cook covered
until heated through, turning often.

Gramma's German
Potato Dumplings

My German Grandmother made
these potato dumplings.
She shaped them like sausages
or cigars and fried them in some
rendered smoked bacon fat.
I remember helping her make these dumplings
there was no recipe, this is by my memory.
These are so very good!

6 russet potatoes
1 cup flour, about
1 teaspoon salt
10 slices bacon

Peel potatoes and cut into 2 inch pieces.
Place in pot and cover with cold water.
Add salt and bring to a boil, lower heat
to low and cook until just fork tender.
Pour off excess water,
retaining enough to barely cover potatoes.
Cover top of water evenly with flour,
cover pot and simmer to cook flour some.
When bubbles appear though flour,
drain all water and let cool a few minutes.
Mix potatoes and flour with a potato masher.
Let cool enough to handle, shape into cigar
or sausage size dumplings.
Place dumplings on a baking sheet
and let air dry, about two hours.
In a frypan cook bacon to render fat.
Remove bacon and reserve,
place dumplings in pan and brown on all sides.
Keep warm, serve warm with crumpled bacon.

Jamaican Jerk Seasoning

I've been trying to come up with my own
jerk seasoning that has less salt than
the seasonings found in the stores.
This is a really good seasoning to use
on barbecued shrimp, chicken and pork.
I even use it to make grilled garlic bread.
It's hot but not over powering and the
balance of sweet to sour is just right.
To apply to meat before cooking,
coat meat lightly with oil,
then rub seasoning onto meat.

2 tablespoons sweet smoked paprika
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary
1/2 teaspoon salt or to taste
1/4 teaspoon red cayenne pepper
1/4 teaspoon garlic powder

In a small bowl, stir together the paprika,
dried onion, thyme, allspice, black pepper,
cinnamon, rosemary,cayenne pepper, and salt.
You can also place all in a food processor
and blend to get an even mixture.
Store in a sealed container until used.

Black Pepper Sauce

This is a recipe for a fantastic sauce
that I used to baste on fresh shrimp.
It's also very good on a rib-eye steak.

8 scallions, chopped
1 tablespoon crushed black peppercorns
1 tablespoon black beans sauce
1/2 cup soy sauce
3 tablespoons sugar
2 tablespoons lime juice
1 tablespoon grapeseed oil
2 tablespoons minced garlic
2 1/2 tablespoons minced ginger
1 teaspoons salt or to taste

Heat the oil over medium heat in a skillet,
add the garlic, ginger, and scallion, and saute until golden.
Add the pepper, and cook until it becomes fragrant,
then add the remaining ingredients, and bring to a boil.
Simmer for 2 minutes. Remove from heat,
transfer to a blender, and puree until
the sauce becomes medium smooth.

Peach Tart

Fresh peaches get a suntan in the oven
and there flavor intensifies into one
warm and sweet tasting dessert.
This just screams for some ice cream.

1 9" pie pastry crust, thawed
1/2 cup real peach preserves
5 ripe peaches
4 tablespoons butter, melted
1/4 cup sugar or to taste

Preheat oven to 350 degrees F.
Roll out the pastry on a lightly floured baking sheet.
Spread the preserves liberally over the pastry,
leaving a 1-inch border around the edge.
Halve the peaches, remove the pits,
and cut into 1/2-inch half-moon slices.
Arrange peaches to cover the preserves.
Brush peaches with butter and sprinkle with sugar.
Bake for 30 to 40 minutes, or until the pastry
is cooked and the peaches are golden brown.
Serve warm or at room temperature.

Zucchini Fritters
Italian Style

This is a simple recipe for making zucchini fritters.
Made with a little corn meal for added crispness.

2 cups zucchini, grated
1/2 cup flour
1/4 cup yellow corm meal
1/4 cup grated parmesan cheese
1 egg
2 tablespoons vegetable oil
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon oregano
salt to taste
pepper to taste
2 tablespoons olive oil

In a mixing bowl combine the flour, cheese, salt,
pepper, garlic powder, oregano and cornmeal.
In another bowl whisk the egg, vegetable oil and milk.
Cut ends off zucchini and shred into thin strips.
Add the zucchini into the egg and milk mixture.
Heat the olive oil in a saute pan.
Place spoonfuls of batter onto pan,
cook until golden brown on both sides,
about 4 minutes per side.
Drain on paper towels, serve warm.

Griddlecakes Apple
using Bisquick Mix

Bisquick makes these apple griddle cakes a snap.
I like to add cut up apples and some applesauce.
Everyone likes these served with butter and syrup.

1 cup of Bisquick mix
1 egg (beaten)
1 cup of milk
1 apple, peeled, cored and sliced
1/2 cup applesauce from a jar

In a mixing bowl combine all the ingredients together
until well blended, let sit for a few minutes
while you heat up the griddle to medium heat.
Pour approximately 1/4 cup portions onto sizzling hot
greased or nonstick griddle.
Cook until the edges begin to dry
and they are golden brown on the bottom,
then flip and continue cooking until
that side is golden brown, as well.
Serve hot with butter and syrup.

Potato Salad Italian

This is a good old stand by potato salad.
You can use store bought dressing
but making your own fresh is always best.
Save remaining dressing to use
as a marinade for chicken or beef.
For a different taste, add 1/4 teaspoon
sage and chopped rosemary or summer savory.
Up to 1/4 cup of the red wine vinegar
can be substituted with either balsamic.

1 1/2 cups olive oil
2-3 (or more) cloves garlic, pressed
3/4 cup red wine vinegar
1 teaspoon sea salt
1/4 teaspoon cracked black pepper
1/4 teaspoon each basil and oregano (or to taste)
pinch of thyme (optional)
pinch of red pepper flakes

2-3 lbs baby new potatoes
2 large red sweet vinegar peppers
1 large red onion, sliced into rings

Combine ingredients for salad dressing.
Slice vinegar peppers into strips.
Slice onions into thin rings.
Scrub potatoes and remove eyes. Do not peel.
Steam or boil gently in their jackets until nearly tender.
Remove from heat and drain.
Cover and let sit 10 minutes to finish cooking.
Cut potatoes into bite sized pieces
and set aside in a serving bowl.
In the same pan, bring remaining ingredients to a boil,
then remove from heat. Allow to cool
several minutes and add cooked potatoes
(they should still be hot).
Allow potatoes to marinate for 10 minutes,
then remove with a slotted spoon.
Season to taste with salt and pepper, serve.

Friday, May 28, 2010

Honeyberry Ice Cream

Honeyberry bushes are amazingly hardy.
It's an edible honeysuckle berry that
originates from the colds of Siberia.
I planted a few bushes two years ago.
They are thriving and every time I walk
by them I can't help but pick a few and
pop them in my mouth. They are sweet
with a subtle tart finish to them.
But what can I make with them? Jelly? Jam?
How about homemade honeyberry ice cream.

2 cups fresh honeyberries
1/2 cup sugar or to taste
1 pint heavy cream
1 cup light cream
1/2 teaspoon salt

The day before place ice cream machine bowl in freezer.
In a bowl combine honeyberries, sugar, salt and creams.
Place frozen ice cream maker bowl in machine, pour mixture
into bowl and turn on to churn for about 20 minutes or so.
Remove soft ice cream to a sealable container and place
into the freezer to harden up for 2 hours before serving.

Roast Beef Burgers

This is a recipe for getting true roast beef
flavor inside a grilled beefburger or hamburger.
You can top these with any of the usual,
I like these simply with spicy brown mustard.
Use 80% lean and do not overcook the burgers.

1 pound ground beef 80/20
1/4 pound deli cooked roast beef, sliced
1 slice red onion, chopped fine
1/4 teaspoon Old Bay seasoning
1/4 teaspoon ground black pepper
salt to taste

In a food processor chop roast beef to a
fairly fine texture but not overly chopped.
Place in a mixing bowl with ground beef.
Add onion, Old Bay Seasoning, pepper, and salt.
Mix just until combined.
Make into patties and place on grill,
cook and flip to your desired doneness.
Serve on hamburger buns with toppings.

Whipped Honey Butter

This recipe is so simple and delicious,
the honey butter is great on right out
of the oven homemade biscuits or muffins.

1 cup (12 ounce.) creamed honey, softened
1/2 lb.(2 sticks) butter, softened

In a medium bowl, mix together honey and butter.
Spoon into jars with tight-fitting lids.
Store in refrigerator.

Cheeseburger Surprise

This is a real cheese burger with American
cheese stuffed inside the hamburgers.
It's a real crowd pleaser because nobody
expects the gooey cheese in the center.
I've made this with all different cheeses
the one most people like best is American.

2 pounds ground beef 85/15 lean to fat
1/2 cup fresh whole wheat bread crumbs
4 tablespoons milk
1 package Lipton onion soup mix
4 to 5 slices American cheese

In a bowl mix bread crumbs and milk, squeeze milk
out and combine in ground beef and onion soup mix.
Divide into 8 ro 10 portions.
Create a "pocket" in the ground beef and tuck
1/2 slice cheese inside, and form into 8 or 10 patties,
flatten patty and make sure cheese is sealed inside.
Place on grill and cook to desired doneness.
Serve on buttered and toated hamburger buns,
along with your favorite burger toppings.

Potato and Cheese Bake

I've been making this for over thirty years.
Adding anything from zucchini, asparagus
carrots and various meats like ham.
I always add a little garlic powder
and fresh parsley in with the egg mix.
This is a good recipe to double for crowds.

1/2 cup Bisquick mix
1 cup whole milk
2 large eggs
1 1/2 cups frozen hash brown potatoes
1 package (12 oz each) bulk pork sausage
1/2 medium bell pepper, chopped (1/2 cup)
1 medium onion, peeled and chopped (1/4 cup)
1 cup shredded Cheddar cheese (4 oz)
1/2 teaspoons garlic powder
1/2 teaspoon parsley
Black pepper to taste

Heat oven to 400 degres F.
Grease baking dish, 13x9x2 inches.
Cook sausage, bell pepper and onion in 10-inch skillet
over medium heat, stirring occasionally,
until sausage is no longer pink; drain.
Stir together sausage mixture, potatoes
and 1 1/2 cups of the cheese in baking dish.
In bowl combine Bisquick mix, milk,
black pepper, garlic powder, parsley
and eggs until blended. Pour into baking dish.
Bake uncovered 40 to 45 minutes or until
knife inserted in center comes out clean.
Sprinkle with remaining cheese.
Bake 1 to 2 minutes longer
or just until cheese is melted.
Cool 5 minutes before serving.
Can also be refrigerated or frozen.

Thursday, May 27, 2010

Bisquick Apple Pancakes

A favorite quick meal on a hot summer day.
Easy to make apple pancakes taste great.
I like them with butter and maple syrup,
They're over the top with whipped cream.

1 egg
1/2 cup milk
3/4 cup Bisquick mix
1 tablspoon sugar
1/4 teaspoon salt
1 sweet cooking apple

In a bowl combine egg, milk,
sugar, salt and Bisquick mix.
Peel and core apple, cut in small pieces.
Add to batter and let sit for 5 minutes
while griddle is heating up to medium heat.
Place batter on griddle.
Brown first side, until bubbles appear.
Turn and brown other side, serve warm.

Strawberry Rhubarb Pie

There's no exuse to buy one of those
sugery sweet store made pies.
You can add as much sweet as you like,
but try to remember less is best!

2 cup rhubarb, peeled, cut into 1 inch pieces
2 cup fresh strawberries, hulled, sliced in half
1/2 cup sugar or more to taste
3 tbsp. flour
1/2 tsp. nutmeg
1/2 tsp. cinnamon
3 tbsp. butter, melted
2 eggs, slightly beaten
2 unbaked pie crusts

Place strawberry and rhubarb mixed together
on bottom crust in 8 or 9 inch pie pan.
Mix other ingredients well.
Pour evenly over top of fruit. Top with pie crust.
Make vents in top crust and sugar crust.
Preheat oven to 400 degrees F. Bake for 30 minutes.
Reduce heat to 350 degrees
and finish baking until rhubarb is tender.

Bacon Wrapped
Grilled Pepperocini

These are so good and so easy to make.
Semi-hot pepperoncini peppers that are
stuffed with cream cheese and then
wrapped in bacon and BBQ grilled.

6 Jalapeno peppers sliced in half and seeds removed
4 ounce Cream cheese
2 teaspoons Brown sugar
6 slices Smoked Bacon, cut in half
12 Tooth picks

Preheat outdoor grill.
Slice pepper in half lenghtwise, remove seeds and rinse.
Spread Cream cheese to fill Jalepeno halves.
Spinkle cream cheese with brown sugar.
Wrap one strip of Bacon around pepperoncini
and secure bacon onto pepper with tooth pick.
Place on the grill until bacon is crispy and cooked.

Roast Beef in
a Slow Cooker

This is one of the best ways
I know of to cook a roast beef.
The meat is so tender and good.

1 (3 to 4 pound) roast
1/2 cup water
1/2 cup firmly packed brown sugar
1 envelope onion soup mix
1 onion, chopped
1/2 teaspoon garlic powder, or to taste
Salt and pepper to taste

Place roast in slow cooker or crock pot.
In a bowl combine water, brown sugar,
onion soup mix, onion, garlic powder,
Salt and pepper to taste.
Pour over roast in slow cooker.
Cook on LOW for 12 hours.
Remove any membrane or fat if desired. Stir well again.
Let simmer on LOW until ready to serve.
Serve on buns.

Garlic Hot Dog Sauce

If you like garlic you'll love this hot dog sauce.
It's also good on grilled burgers and even pizza.

1 pound ground chuck, cooked and crumbled
2/3 cup firmly packed chopped garlic
1 small yellow onion, chopped
2 tablespoons olive oil
1 can (14 1/2 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
1 cup water, about
1 1/2 tablespoons chili powder
1 scant tablespoon packed brown sugar
1 teaspoon ground cumin
1 teaspoon sweet smoked paprika
1/2 teaspoon salt or to taste

In a skillet, saute the onion in the olive oil
over medium-low heat until translucent.
Add the garlic and stir one to two minutes, do not brown.
In a large saucepan over medium heat combine the tomatoes,
tomato sauce, water, garlic mixture, chili powder,
brown sugar, cumin, paprika and salt.
Bring to a boil and reduce heat to a simmer,
continue to simmer about 1 1/2 hours (until thick).
Stir in cooked and crumbled gound beef.
Taste and adjust seasoning with salt and chili powder.

Original Celery Seed
Hot Dog Sauce

This tasty sauce has been used up and down the
East coast it seems by every hot dog shack.
It's also known as Coney Island hot dog sauce.

2 pounds lean ground beef 85/15
1 onion, peeled and chopped fine
1 1/2 cups tomato ketchup
1/8 cup white granulated sugar
1/8 cuo light brown sugar
1/4 cup white vinegar
1/4 cup prepared yellow mustard
1 teaspoon celery seed
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon salt or to taste

In a large saucepan over medium heat,
place ground beef and onion,
saute stirring to crumble, until beef is browned.
Drain off excess fat, lower heat,
and stir in the ketchup, sugar, vinegar and mustard.
Season with celery seed, Worcestershire sauce,
pepper and salt to taste.
Cover and simmer on Low setting
for a few hours before serving.

Hot Dogs Leftover with
Onions over White Rice

I had a few hot dogs left over from the BBQ
and wanted to serve them up in a hot plate.
Took out an onion and some simple ingredients
and made this really tasty lunch over rice.

1 onion, peeled and chopped
1 clove garlic, peeled and minced
1 tablespoon olive oil
1 tablespoon bottled BBQ sauce
1 tablespoon ketchup
white cooked rice

In a sauce pot add oil, onion and garlic.
Add two hot dogs, cut in pieces,
saute on high for a minute or two then add BBQ
and ketchup, saute another minute, reduce heat.
Add water and simmer for 15 minutes.
Srve on cooked white rice.

BBQ Beef and Beans

These beans are a good go along with cole slaw.
Great to serve at your next barbecue cookout.

1 pound lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup hickory barbecue sauce
1 16 oz can baked beans, undrained
1/4 tsp each salt and pepper

In a large non-stick skillet,
over medium-high heat,
brown beef, onion and green pepper.
Discard pan drippings. Stir in barbecue sauce,
beans and season to taste with
salt and pepper if desired. Heat to simmer.
Reduce heat to low and simmer for 5 minutes.

Wednesday, May 26, 2010

Artichokes with Clams
Clams and Artichokes

Artichokes are a popular in the mediteranean,
especially fresh artichokes from the market.
Often served sauteed with ham or stuffed
with white sauce and ham or meat, etc.
Sometimes served cold, they combine
well with anchovies and piquillo peppers,
or with salmon and capers,
or tuna fish with a good olive oil.

20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tbsp olive oil
1 cup vegetable or fish stock
1 tbsp flour
2 tbsp dry, white wine
24 clean clams

Drain the artichoke hearts.
Brown the garlic cloves in hot oil
in a deep frying pan or earthenware dish.
Add the flour then mix in wine and the stock.
Add the clams and cook until they open.
Then add the artichoke hearts and cook
for a few minutes before serving.

Can Biscuit and Egg Bake

This is a recipe using
convenient refrigerated biscuits,
that create a golden border
around this brunch dish.
It's a variation of a
simple egg-cheese combination.

1 can (5 ounces) evaporated milk
8 ounces VELVEETA Pasteurized
Prepared Cheese Product, cubed
1 teaspoon prepared mustard
3/4 cup cubed fully cooked ham
1/2 cup frozen peas
2 tablespoons butter
10 eggs, lightly beaten
1 tube (12 ounces)
refrigerated buttermilk biscuits

In a large saucepan, combine the milk,
cheese and mustard;
cook over low heat until smooth,
stirring constantly.
Stir in ham and peas.
Melt butter in a large skillet,
heat butter until hot.
Add eggs; cook and stir
over medium heat until eggs
are completely set.
Add cheese sauce and stir gently.
Spoon into an ungreased shallow 2-qt. baking dish.
Separate the biscuits and cut in half.
Place with cut side down around
outer edge of baking dish.
Bake, uncovered, at 375 degrees F.
for 15-20 minutes or until a knife inserted
near the center comes out clean
and biscuits are golden brown.

BBQ Grilled Shrimp
Guava and Apricot

Perfect for a quick and easy shrimp side dish.
These are made with a guava and apricot glace on them.

32 uncooked medium shrimp, peeled, deveined
6 tablespoons mild-flavored (light) molasses
3 tablespoons guava or apricot jam
1 1/2 tablespoons butter, cut into 1/2-inch cubes
3 tablespoons finely grated lime peel
salt to taste

Microwave first 3 ingredients in medium bowl
until jam and butter melt, about 20 seconds.
Stir to blend. Stir lime peel into glaze.
Thread 4 shrimp onto each skewer.
Prepare barbecue (medium-high heat).
Sprinkle shrimp with sea salt.
Place 3 tablespoons glaze in bowl; set aside.
Brush shrimp with some of remaining glaze.
Grill shrimp until just opaque in center,
brushing occasionally with glaze, about 2 minutes per side.
Drizzle with reserved glaze and serve.

Mushroom Stuffed Eggs

This is a good stuffed egg from Poland.
easy to make and easy to eat!

6 eggs
6 mushrooms
1 small onion
1 tablespoon oil
2 or 3 tablespoons mayonnaise
salt to taste
black pepper to taste
sweet paprika powder
bunch parsley for garnish

Hard boil the eggs with salt,
so as not to burst the shell. Cool.
Finely chop onions and mushrooms
and saute on high heat in hot oil.
Season heavily with salt and pepper.
Peel the eggs, cut lengthwise into halves.
Remove the yolks, mix thoroughly and combine
with the fried mushrooms and chopped parsley.
Fill the egg halves, stuffed, with spoon.
Spread the stuffing in the middle
of a round platter, and lay eggs
around the filling to the bottom.
Garnish with parsley.

Coconut Chicken Tenders

This is an easy recipe for coconut
chicken tenders that takes almost no
effort or time at all from start to finish.

1 package boneless, skinless chicken tenders
2 egg whites
whole wheat bread crumbs
unsweetened coconut flakes

Wash the chicken and pat dry.
In a bowl combine bread crumbs and coconut.
Dip the chicken in the egg whites, then
in the mixture of coconut and breadcrumbs.
Then place them on a cookie sheet.
Bake for 20 minutes at 350 degrees F.

Black Olive Paste

This is served as an antipasto,
spread on toast and brushed with olive oil.
It can also be used as a sauce for pasta.
Will keep in the refrigerator for about a month.

1/2 lb. black olives
1 tbs. breadcrumbs
1/2 a lemon
4-5 tbs. olive oil
4 tbs. Butter
salt to taste
pepper to taste

Pit the olives and chop them very fine
so as to make a homogeneous mixture.
Add the drained juice and grated peel
of half a lemon, the breadcrumbs and 4-5 tbs. oil.
Add salt and pepper and mix thoroughly.
Put the mixture into a jar,
cover completely with oil and seal.
It can be used immediately.

Grilled Spiced Mexi-Corn

Seasoned with spiced butter, this grilled corn
makes plain boiled corn pale in comparison.
Plus, your kids will think it's really cool
to cook the ears right in their husks.
Soaking the ears beforehand is key,
as it provides the moisture needed
to steam the corn while it grills.

6 medium-size ears of corn
4 tablespoons butter
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground oregano or basil
1/2 teaspoon chili powder
Dash each of cayenne and paprika
1/2 teaspoon salt or to taste

Combine the Spice Mix ingredients in a small plastic bag.
Pull back the corn husks as far as you can
without removing them altogether.
Remove the silk, then push the husks back into place.
Soak the ears in a sink full of water for an hour.
Heat the grill.
When the fire is hot and you're ready to start grilling,
melt the butter in a small pan.
Stir in all of the Spice Mix ingredients.
Remove the corn from the water and pull back the husks again.
Brush each ear with the seasoned butter
then put the husks back in place.
Using long-handled tongs,
set the corn on a grate over your fire.
Grill the corn for about 15 minutes,
turning it every 3 to 4 minutes.
Don't worry if the husks scorch.
Remove the corn from the grill
and let it cool for a few minutes before eating.

Granny Smith Apple Slaw

This is a very fast and easy to make recipe.
The whole family will love this with chicken.
Slightly sweet with a hint of citrus,
this fruity slaw might convert even
the most reluctant vegetable eaters.

8 ounces packaged coleslaw mix (about 4 cups)
1 Granny Smith apple, cored and thinly sliced
1 cup chopped celery
1 cup red seedless grapes, halved
1/4 cup orange juice
1/4 cup plain yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
1 tablespoon sugar
1/2 teaspoon celery seed

In a large bowl, whisk together the orange juice,
yogurt, mayonnaise, lemon juice, sugar, and celery seed.
Add the coleslaw mix, apple, celery,
and grapes, then toss gently to coat.
Cover and refrigerate for up to 2 days.

Grilled Perfect Burger
Perfect Hamburger

Sometimes you just want to have the best.
This is a recipe for just about the best
honest to goodness grilled hamburger ever.

10 ounces sirloin tips, cut into 1-inch chunks
6 ounces beef short ribs, cut into 1-inch chunks
salt to taste
ground black pepper to taste
2 tablespoons mayonnaise
1 tablespoon ketchup
1/2 teaspoon sweet pickle relish
1 tablespoon unsalted butter, divided
4 soft hamburger buns
4 slices American cheese
Thinly sliced red onion

Heat grill to medium-high heat.
In a food processor grind beef together.
Add salt and ground black pepper.
Form beef into patties and grill
for about 3 minutes each side.
In a bowl combine Mayonaise, ketchup and relish.
Butter hamburger bun and brown on grill or pan.
Place burger on bun, top with sauce, cheese and onion.
Place top bun on and serve with lettuce if desired.

Tuesday, May 25, 2010

Pear Tart

A tart is basically a pie without a top crust.
I use one 9" pie crust to make this pear tart.
Served with vanilla ice cream, it's a winner!

1 store bought pre-made 9" pie crust.
3 fresh baking pears
1 tablespoon flour
1 tablespoon brown sugar
1 tablespoon un-salted butter
1/2 teaspoon cinnamon

Pre-heat oven to 350 degrees F.
Unwrap pie crust and let come to room temperature.
Cut ends off pears, peel, core and slice.
Place pie crust in a glass cake pan.
Place in oven and blind bake 10 minutes.
You might want to cover the edge with foil.
Remove crust from oven and arrange pear
slices in crust to cover bottom.
Sprinkle pears with flour.
Sprinkle pears with brown sugar.
Dot with butter.
Pull crust from edge of cake pan over pears.
It should reach about two inches over pears.
Bake for about 45 to 60 minutes until done.

Best Beef Burger
Grilled BBQ Hamburger

Three things are needed for the best grilled burger.
The best meat, even heat and great toppings.
If you combine a perfectly grilled burger
with a few fresh homemade toppings you've
got the makings of an ultimate burger.

For one beef burger:
(Increase amounts for each burger)
1/4 pound, 85 percent lean ground chuck
1/4 teaspoon dry mustard powder
1/4 teaspoon ground black papper
1/4 teaspoon garlic salt

In a bowl combine beef and seasonings.
Don't over work and toughen the meat.
Form the patties, again do not over work the meat.
Light grill, a moderate, steady fire is the way to go.
When you grill burgers,
the less you fiddle with them the better.
Leave them undisturbed for about 3 minutes
so they get good grill marks and don't stick.
Flip and continue cooking,
perhaps with one or two more flips,
until they're done to your liking.
Once your burgers are cooked, dress them
with mustard, ketchup, tomato, lettuce
ant of the usual toppings and sauces.
I like to serve them on buttered and toasted buns.

Chicken Wing Marinade
Barbecue Basting Sauce

This is a recipe that makes a great tasting
tomato based marinade and BBQ basting sauce.
Great for any chicken dish you wish to make.

1 can (10 3/4 ounces) condensed tomato soup
1 small onion, chopped
1 clove garlic, chopped
1 1/4 cup sugar
3/4 cup vinegar
1 1/4 cup vegetable oil
1 tablespoon dry mustard
1 1/2 tablespoons salt
1 1/2 tablespoons Worcestershire sauce
1 teaspoon paprika

Put all ingredients into a blender;
cover and blend well.
Refrigerate until ready to use.

Pigeon Peas and Rice
Rice with Pigeon Peas

This is a good tasting alternative
to regular old Spanish rice and beans.
I sometimes add cooked chicken in place
of pork, this makes a great one dish meal.

1/2 cup rice
1/2 pound pork, sliced
1 quart water
1 1/2 cups pigeon peas (gandules)
2 cloves garlic
1 teaspoon oregano leaves
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup achiote oil
1 can (13 3/4 ounces) chicken broth
1 onion, chopped
1/2 cup chopped parsley

Wash and drain rice.
Put pork, water, and pigeon peas into a large saucepan.
With a mortar and pestle or in a food processor,
grind or process garlic, oregano, salt, and pepper.
Stir into pork mixture. Cover and cook over medium heat for 30 minutes.
In a small saucepan, combine achiote fat, chicken broth, onion,
and parsley; heat until mixture boils.
Stir into pork mixture.
Add rice to pork mixture and simmer 15 minutes;
stir well and simmer 15 more minutes.

Asian Coleslaw with
Won Bok and Chili Paste

Cole slaw made with just cabbage and carrots
can get boring at times, try this Asian recipe.

1/2 cup dry roasted, unsalted peanuts
3 cups shredded won bok (celery cabbage)
2 cups torn green lettuce leaves
1 cup grated carrot (about 2 carrots)
1 small red bell pepper, diced
1/4 cup chopped green onions
1/4 cup reduced fat mayonnaise
2 tablespoons reduced sodium soy sauce
4 teaspoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 to 1 teaspoon Chinese chili paste with garlic
1 teaspoon minced fresh ginger root
1 garlic clove, minced

Toast peanuts in a small, dry, heavy skillet
over medium-low heat, stirring constantly
until lightly browned and fragrant, about 2 to 3 minutes.
Transfer to a plate to cool.
Put cabbage, lettuce, carrot, bell pepper,
and green onions into a large salad bowl.
In a small bowl, whisk remaining ingredients until smooth;
pour over salad and toss gently. Top with toasted peanuts.

Apple Raisin Slices
Peanut Butter Filled

This is a unique recipe to make a fun
and great tasting snack or party food.
You fill an apple up with peanut butter
then you slice it to make yummy rings.
Can you imagine what this would taste
like batter dipped and then deep fried?

4 medium red delicious apples
1/4 cup creamy peanut butter
1 1/2 teaspoons honey
1/2 cup miniature chocolate chips
2 tablespoons raisins

Core each apple 1-inch in diameter.
In a bowl, combine peanut butter and honey;
fold in the chocolate chips and raisins.
Fill the center of apples with peanut butter mixture.
Refrigerate for at least one hour. Cut into 1/2-inch rings.

Andagi - Okinawan Doughnuts

Andagi is an Okinawan deep fried doughnut.
It is also known as "sata andagi."
Andagi is the Okinawan term for deep fried dishes.
Although Okinawans in Hawaii use the term
andagi only to refer to sata andagi,
savory as well as sweet deep fried
foods are all properly called andagi.

Salad oil for deep frying
4 cups flour
1 1/2 cups raw sugar
1/2 cup instant non-fat dry milk
4 teaspoons baking powder
1 1/2 teaspoons salt
4 eggs, beaten
1 cup water
2 tablespoons salad oil
1 1/2 tablespoons vanilla
1 1/2 teaspoons almond extract

Heat oil to 375 degrees F.
In a bowl, combine flour, sugar,
dry milk, baking powder, and salt.
Combine remaining ingredients.
Add to dry ingredients and mix
until dry ingredients are moistened.
Drop dough by spoonfuls or by hand into hot oil;
fry until golden brown; drain on paper towels.

Crescent Apple Roll-Ups
Refrigerator Apple Rolls

This is a recipe for using store
bought refrigerator crescent rolls to
make an apple dessert or breakfast roll.
Other fruits, such as pears, mangos, or
peaches may be substituted for the apples.

2 large apples
1 can (8 oz) refrigerated crescent dinner rolls
2 tablespoons melted butter
1 teaspoon ground cinnamon
1 1/2 tablespoons sugar
2 tablespoons orange juice or water

Preheat electric oven to 400 degrees F.
Pare apples; cut each into 8 wedges; remove core.
Separate crescent rolls; cut each triangle lengthwise in half.
Place an apple wedge at the large end of each triangle;
roll dough around apple wedges.
Place in a 9-inch square baking pan
or an 11 x 7 x 1 3/8-inch pan.
Drizzle melted butter over rolls.
Combine cinnamon and sugar; sprinkle over rolls.
Pour orange juice around, not over, rolls.
Bake for 25 to 30 minutes or
until golden brown and crisp.

Wasabi Ginger
Butter Sauce

This is a recipe for a tangy and spicy
sauce that is great used on tuna steak.
I also use this on grilled shrimp!

1 shallot, chopped
1-inch ginger root, chopped
1 tablespoon wasabi
1/4 cup rice vinegar
1/4 cup white wine
2 tablespoons heavy cream
2 tablespoons soy sauce
1/2 cup unsalted butter, cubed

In a small saucepan, combine shallot,
ginger, wasabi, vinegar, and wine.
Cook on medium heat until liquids reduces to 1 tablespoon.
Add cream and soy sauce, continue to cook
until cream mixture reduces to 1-1/2 tablespoons.
Lower heat; whisk in butter cubes one at a time.
Remove from heat and strain. Makes about 1 cup.

Roast Beef Vegetable
Easy Leftover Beef Stew

I had some left over roast beef and wanted
to make a nice comforting soup for lunch.
This is what I came up with, it's good!

2 tablespoons olive oil
2 cups leftover roast, cubed
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
2 russet potatoes, peeled and diced
1 can stewed tomatoes
2 raw carrots, peeled and sliced
1 can cut green beans
1 cup frozen whole kernel corn
2 cups beef broth
4 tablespoons flour
1 teaspoon basil
1/2 teaspoon garlic powder
1/2 teaspoon salt or to taste

In a soup pot, place olive oil, onions, garlic.
Cook on medium for a few minutes until softened.
In a bowl toss beef with flour to coat, add to pot.
Add all other ingredients, stir to mix, simmer for an hour
or until potatoes and carrots are done.

Tiramisu Cake
Chocolate Dessert

This is a different way to serve a great tiramisu.
A choclate cake version, good for chocolate lover's.
It's easy to make and everybody likes this one.

1 package (18.5 ounces) devil’s food cake mix
1 package (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1/2 cup sour cream
1/2 teaspoon rum extract
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup sugar
1/4 cup instant coffee granules
1/3 cup boiling water
1 bar (8 ounces) semi-sweet baking chocolate (such as Baker’s)

Prepare cake mix according to package directions; cool.
In a large bowl, whisk together the cream cheese and powdered sugar
until smooth. Whisk in sour cream and rum extract.
Fold in whipped topping with electric mixer.
In a medium bowl, stir together sugar, coffee granules,
and boiling water until dissolved; brush mixture over cooled cake.
Spread cream cheese mixture over cake.
Grate chocolate bar over cream cheese mixture and refrigerate.

Chocolate Nest Bowls
with Crispy Rice Cereal

This is a great idea for an edible bowl
to serve ice cream or a cold dessert in.
The creative possibilities are endless.
I make these and put fresh fruit in them.
The kids really like them and adults as well.

1 package (11 1/2 ounces) milk chocolate
4 ounces Bakers German sweet or semi-sweet chocolate
6 cups crispy rice cereal (such as Rice Krispies)
Mini chocolate eggs, jelly beans, or other candy to decorate

Place chocolate in a large microwave-proof bowl
and microwave for 2 minutes to melt chocolate; stir well.
Add crispy rice cereal and mix to coat well.
Line small bowls (such as 6-ounce size custard cups)
with plastic food wrap. Place about 1/2 cup into each bowl
and use the spoon to roughly make it the shape of a nest.
Place bowls into refrigerator to set chocolate, about 1 hour.
Remove plastic wrap from nests and fill with candy or dessert.

Hawaiian Authentic
Roast Beef Stew

This is a simple recipe for Hawaiian beef stew.
The recipe calls for some hawaiian salt,
soy sauce and more garlic than is usually
found in a New England boiled dinner,
but essentually it's the same recipe,
without the carrots and onions.
You could make this in a slow cooker.

1 chuck roast, cut into 1 inch cubes
5 lb potatoes, cut into 1 inch cubes
1 onion, peeled and chopped
9 cloves garlic, peeled and crushed
Water to cover beef
2 tablespoons Hawaiian salt
1 tablespoon low sodium soy sauce
Ground black pepper to taste

In a bowl combine beef cubes with flour to coat well.
In a large stock pot, add beef cubes, 1/2 of the onion,
and cloves of the garlic. Add enough water to cover ingredients.
Cover and bring to a boil; reduce heat and simmer for 20 minutes
or until the beef is tender. Drain and rinse beef.
Return beef to the stockpot and add enough water to cover.
Add Hawaiian salt, soy sauce, remaining garlic, remaining onion,
the potatoes, and pepper. Bring to a boil, reduce heat;
cover and simmer for 30 minutes or until potatoes are tender.

Monday, May 24, 2010

Spanish Rice from Spain
Authentic Rice and Beans

This easy Spanish rice recipe has
the perfect balance of seasonings,
vegetables, meat, beans, and rice.
If you want a real authentic,
tasting Spanish rice, this is it!

1 Tablespoon butter
3/4 cup Basmati rice*
2 medium-large onions, diced
1 1/4 cups chicken broth**
3/4 teaspoon turmeric
1 pound ground beef
1/4 teaspoon lemon pepper
1 1/2 teaspoons chili powder
1-2 teaspoons freshly crushed cumin***
1 teaspoon black pepper
1/2 green bell pepper, diced
2 large tomatoes, washed and diced
1 teaspoon sugar
1/2 cup frozen corn
1/2 cup frozen peas
1 cup cooked black, pinto, or kidney beans
salt, to taste
1 Tablespoon freshly chopped cilantro
4-6 ounces cheddar cheese, shredded

Melt butter in saucepan and add about 1/4
of your total chopped onions (about 1/2 an onion).
Cook and stir for several minutes;
add rice and stir until mixed.
Add chicken broth and turmeric and stir.
Cover and bring to a boil.
Once boiling, stir once and re-cover.
Cook on low for 20 minutes
or until rice is fully cooked.
In skillet, brown ground beef with
remaining onions; drain excess grease.
Add lemon pepper, chili powder, cumin, pepper,
bell pepper, tomatoes, sugar, corn, and peas.
Cook and stir until simmering; simmer for a minute or so.
Lightly grease a 9 x 13-inch baking dish.
Drain a little of the juice from the meat mixture
into the dish, to coat the bottom.
In a large bowl, combine cooked rice,
meat mixture, beans, and cilantro.
Toss to mix well, and add salt to taste.
Pour into prepared baking dish
and top with shredded cheese.
Bake at 350 degrees F. for about 30 minutes.

Subway's Meatball
Marinara Sauce

I like the subway meatball sandwiches and
always tried to make my own at home.
The main tastes are oregano and sugar.
Here is the recipe that I came up with.
Make your own meatballs to go with it.
I Like to make this with turkey meatballs.

1 onion, peeled and finley chopped
4 garlic cloves, peeled and minced
2 cups canned crushed tomatoes
1/4 cup cold water
1/2 teaspoon red wine vinegar
1 teaspoon white sugar
1 teaspoon brown sugar
2 teaspoons dried oregano
2 teaspoon olive oil
1 dash of salt

In an oiled skillet, combine the onion and garlic.
Cook, stirring occasionally with a wooden spoon,
for 3 to 5 minutes, or until the onion
starts to soften but not brown.
Reduce the heat to low.
Add the tomatoes, water, sugar, oregano and oil.
Stir to blend all ingredients well and
cook on a low simmer for about 30 minutes.
Refrigerate up to 1 week until ready to use.

Irish Potato Pancakes
Crispy Golden Pancakes

This is a good way to use up
leftover mashed potatoes.

1 cup Mashed potato
2 cup Flour
1 teaspoon Salt
1 Tablespoon baking powder
2 Beaten eggs
1 cup Milk
4 tablespoon Light corn syrup
1 tablespoon Ground nutmeg

Mix all ingredients. Beat well.
Bake on a greased griddle until
brown on both sides.

Shamrock Cookies
Irish Pistachio Cookie

Also known as pistachio pudding cookies.
These are tender crisp and very tasty good.

1/2 cup butter, softened
1 (3 ounce) package instant pistachio pudding mix
1 1/3 cups baking mix
1 egg
1 tablespoon white sugar

Preheat oven to 350 degrees F.
Lightly grease baking sheet.
Cream together the butter and the pudding mix.
Blend in the baking mix, egg and sugar and mix well.
On a lightly floured surface roll out the dough to 3/8 inch
thickness and cut into cookies with a shamrock cookie cutter.
Place cookies on the prepared baking sheet
and bake at 350 degrees F. for 9 to 10 minutes
or until lightly browned on the edges.
Let cookies cool on rack. Frost with
green colored icing if desired.

Apple Fritters
Deep Fried Apple

This is a copy cat recipe for those apple fritters
you get at all of those county fairs and festivals.

5 ounces Flour
5 fluid ounces Water
1/4 teaspoon Salt
2 each Eggs (separated)
1 tablespoon Melted butter
2 each Large cooking apples
4 ounces Sugar
Lemon juice
Oil for deep frying

Make batter at least an hour before required.
Sift together flour and salt.
Make a well in the center.
Add the cooled melted butter and some of the water and egg yolks.
Work in the flour and beat until smooth.
Add remaining water.
Leave to stand.
Just before using, beat the egg whites until stiff but not dry.
Fold into batter mix.
Peel, core and slice apples (slices about 1/4-1/2 inch thick).
Dip into batter and deep fry in very hot oil until golden.
Drain and serve dredged with sugar and sprinkled with lemon juice.

Top Secret Recipes
Copy Cat Recipes

This is a place where you can search
for copy cat restaurant recipes
by recipe name or by ingredient.

Baked BBQ Chicken
Oven Barbecue Chicken

This is just about as simple as it gets.
A good recipe for oven baked barbeque chicken.
You can do a lot more and add many other
ingredients but it's just not needed.

2 chickens, quartered, rinsed and patted dry
Salt and black pepper, to taste
1 cup prepared barbecue sauce

Preheat oven to 400 degrees F.
Place chicken in a large roasting pan.
Sprinkle with salt and black pepper;
lightly brush with 1/4 cup barbecue sauce.
Bake 30 minutes, reduce heat to 350 degrees F,
turn chicken, then bake 40 minutes longer.
If you want crispier chicken,
place chicken under broiler 6 minutes
(3-4 inches from heat),
brushing with rest of sauce
and turning halfway through.

Linguine with Clam Sauce

I'm partial to red clam sauce, but once in awhile a
simple white clam sauce on linguine will do just fine.

1/2 pound Linguine, cooked
1 Tablespoon Olive oil
1 teaspoon Garlic, minced
1 1/2 teaspoon Parsley, chopped
1/2 teaspoon Oregano
1/4 cup White wine
1 cup Clam juice (bottled)
3/4 cup Clams, minced (canned)

Cook the pasta, drain, rinse, and set aside.
Heat the oil in a heavy skillet over medium heat.
Add the garlic and cook for one minute.
Add the parsley, oregano, wine, and clam juice.
Bring to just under a boil.
Add the clams and cooked pasta.
Cook until just heated. Serve warm.

Blueberry Ice Cream
Fresh and Homemade

It wasn't difficult for me to decide
if I wanted to make fresh blueberry ice cream.
This is one of those dishes that make you go Ummm!

1 pint heavy cream
1 cup light cream
4 cups fresh or frozen blueberries
1/2 cup sugar
2 tablespoons water

In a large saucepan, combine the blueberries, sugar and water.
Bring to a boil. Reduce heat; simmer, uncovered,
until sugar is dissolved and berries are softened.
Strain mixture; discard seeds and skins.
Stir in cream. Cover and refrigerate overnight.
Fill cylinder of ice cream maker two-thirds full.
Mix according to manufacturer's directions.
Refrigerate remaining mixture until ready to freeze.
Allow to firm up in the freezer for 2-4 hours before serving.

Braised Beef in Red Wine

This is one of my first recipes for braised beef.
It's just about the best braised beef recipe ever.

5-pound boneless chuck roast
3 tablespoons vegetable oil
2 tablespoons fresh or dried rosemary
1 bay leaf
1/4 teaspoon ground cinnamon
2 onions, peeled and stuck with 2 cloves each
3 cloves garlic, peeled and left whole
2 sprigs parsley
1 leek
2 cups red wine
salt to taste
black pepper to taste

In a large casserole, brown the roast
on all sides in the oil until the outside
is slightly charred and richly colored.
Remove all but 2 tablespoons of the fat.
Salt and pepper the meat to taste,
and sprinkle with rosemary.
Add the bay leaf, cinnamon, onions, garlic, parsley, and leek.
Pour in the liquid of your choice and bring to a boil.
Reduce the heat, cover the pot, and either simmer
on top of the stove over very low heat,
allowing 35 minutes a pound, about 3 hours,
until the meat is quite tender.
Add more liquid if needed.
Remove the meat to a hot platter to rest.

Polenta with Spinach
Cheese and Tomato

Have you ever made a recipe and think to
yourself,it's good but it needs something.
This is just one of those type of recipes.
It's very creamy and tastes great but I feel
after many taste tests, it just needs something.
In this recipe the polenta is slowly cooked
with a home made chicken stock and butter,
adding some cooked spinach and grape tomatoes,
then stirring in some bacon and cream cheese.
Ended up serving this simply on iceberg lettuce.
It was absolutely five star delicious.

2 cups chicken stock
Salt to taste
1/2 cup medium-grain yellow polenta
2 tablespoons butter
2 cups spinach, chopped and cooked
12 grape tomatoes, whole
2 slices bacon, cooked and crumbled
1 cup cream cheese

Heat chicken stock lightly seasoned with salt
to a boil over high heat, about 5 minutes.
Quickly whisk in the polenta until fully incorporated.
Lower the heat to a low simmer,
add the butter, spinach and tomatoes
and allow the polenta to cook,
stirring occasionally, for 30 minutes.
Finish by stirring in the bacon,
cream cheese, and salt to taste.

What's for Lunch
New for Lunch Today

This is a good place to find many
new recipes for a great lunch today.
Search by an ingredient or by recipe.

Chili Steak Sauce with
Red Wine and Chocolate

This recipe adds a different flavor than BBQ
beef enthusiasts are used to, so it will add
a great flavorful variety to your repertoire.
All of the spices can be adjusted to taste.

Spice Rub:
2tbs Unsweetened Cocoa Powder
2tbs Brown Sugar
1tbs Kosher Salt
1tbs Garlic Salt
2tsp Red Pepper Flakes
1tsp Cumin
1/2tsp Ground Mustard
1/2tsp Chili Powder
1/2tsp Allspice

Mix All Ingredients Well

1 Celery Stalk (finely chopped)
1 Small Carrot (finely chopped)
1-2 Clove(s) Garlic (minced)
1/2 Cup Chopped Shallots
2 Cups Red Wine
2 Cups Beef Broth
2 tbs Tomato Paste
1 Bay Leaf
1 sprig thyme(optional)
1 tbs Unsweetened Cocoa Powder
1/2tsp Chili Powder
2tsp Olive Oil

Make sauce at least a day in advance.
Heat the olive oil in a large saucepan over medium-high heat.
Add the shallots, carrot and celery and cook, stirring a few times,
until softened, about 5 minutes.
Add the garlic and cook for 2 minutes more.
Add the wine and broth and stir in the tomato paste.
Add the bay leaf and thyme and bring to a boil.
Simmer until the liquid is reduced to about 1/2 cup.
Strain through a fine mesh strainer into a small saucepan.
Stir in the cocoa and chili powder.
Let sit over night and slowly bring
it up to temperature when ready to use.

Burgers Black and Blue
Blue Cheese Hamburgers

The spices and toppings make these burgers tasty.
I add tomato juice to make the burgers more juicy.
And try making the burgers bigger than 4 oz. as well.

2 lb. ground beef 85/15

Spice Mix:
2 tsp. dried oregano
2 tsp. dried thyme
1-1/2 tbsp. paprika
1 tsp. cayenne pepper
1 tsp. black pepper
1 tbsp. salt
1-1/2 tbsp. garlic powder
1 tbsp. onion powder

6 split and toasted burger rolls
6 oz. blue or gorgonzola cheese
Burger condiments of your choice

Form burgers into 1/3 pound patties and chill.
Mix ingredients for blackened spice together
and dredge burgers in mixture until nicely coated.
Grill burgers over hot coals, about 3-4 minutes a side.
Do not smash down burgers while cooking.
Serve on toasted kaiser rolls, covered with cheese
and fresh condiments of your choice.

Shrimp Grill Marinated
BBQ Shrimp Cocktail

This is a simple grilled shrimp recipe.
The marinade can be made with items
you already have around the kitchen.
They come out smoky sweet with just
the right amount of tomato flavor.
Almost like shrimp cocktail on a stick.

2 cloves garlic, minced
3 tablespoons and 1-3/4 teaspoons olive oil
2 tablespoons and 2 teaspoons tomato sauce
1 tablespoon and 1 teaspoon red wine vinegar
1 tablespoon and 1 teaspoon chopped fresh basil
1/2 teaspoon prepared horseradish
1/4 teaspoon salt or to taste
1/8 teaspoon cayenne pepper
1-1/4 pounds fresh shrimp, peeled and deveined

In a large bowl, stir together the garlic, olive oil,
horseradish, tomato sauce, and red wine vinegar.
Season with basil, salt, and cayenne pepper.
Add shrimp to the bowl, and stir until evenly coated.
Cover, and refrigerate for 30 minutes to 1 hour.
Preheat grill for medium heat.
Thread shrimp onto skewers,
piercing once near the tail and once near the head.
Discard marinade.
Lightly oil grill grate.
Cook shrimp on preheated grill
for 2 to 3 minutes per side, or until opaque.

Mushrooms Stuffed
Breaded Mushrooms

This is a classic stuffed mushroom recipe.
You can get crazy and stuff mushrooms with
just about anything imaginable, but I like
this back to basics stuffed mushroom recipe.

1 pound large mushrooms
4 slices bacon, diced
2 tablespoons butter
1 garlic clove, minced
1/4 cup freshly grated Parmesan cheese
1/4 cup breadcrumbs
Salt and pepper

Wipe mushrooms with a damp cloth.
Delicately remove stems; reserve both, stems and caps.
Finely mince stems; reserve.
Cook bacon dices until crunchy.
In a food processor, mix together butter,
garlic, Parmesan cheese, breadcrumbs,
minced mushroom Stems and bacon dices.

Puree mixture.
Salt and pepper.
Stuff mushroom caps with Mixture;
arrange onto a greased or oil-sprayed baking sheet.
Broil to brown, fast.

Sunday, May 23, 2010

Grilled Cheese Sandwich
Chipped Beef Toast

This is really two great recipes in one,
roast or chipped beef with creamy white sauce
served on top of a grilled cheese sandwich.

For each sandwich:
2 slices white or wheat bread
2 slices American, cheddar or swiss cheese
2 tablespoons butter

For beef and white sauce:
1/4 cup milk
2 slices deli roast beef, chopped
1 tablespoon flour
1/4 teaspoon black pepper
1/4 teaspoon celery salt
1/4 teaspoon sugar

Heat a griddle pan, trim crusts from bread if desired.
Butter one side of bread slices.
Place bread, buttered side down on griddle.
Place cheese on bread and top with other
slice of bread, buttered side up.
Heat to brown one side, turn and brown the other.
Keep warm.
In a glass bowl put milk, flour,
pepper, sugar and celery salt, stir to combine.
Heat in microwave on high for 2 minutes.
Stir to combine again, add beef and cook
for another few seconds until heated through.

Plate grilled cheese,
cut sandwich in half if desired
and top with beef sauce, serve warm.

Roast Beef Wraps with
Roasted Red Peppers

This is one of the easiest appitizers to make.
It's always a big hit and the first to go!

Flour tortillas
slices of deli cooked roast beef
slices of rosted re peppers
spicy brown mustard

Place tortilla on work surface,
place one slice of beef on tortilla.
Place two small slices of pepper, 2' apart.
Give a squirt of mustard or two.
Roll into a wrap sandwich,
cut in half diagnally if desired.
Arrange wrap on serving platter,
continue with other wrap sandwiches.
May be heated slightly before serving.

Mozzarella in Pickle Jar
Marinated Mozzarella

I buy hot pepperoncini in a jar
and when the jar is almost empty
add some whole mozzarella cubed.
They not only fill up the jar
and look good and they taste great!

1 jar pepperocini
1 8 ounce whole mozzarella, cubed

Remove all peppers from jar.
Place a few peppers back in jar,
then some mozzarella in jar,
then peppers and more mozzarella.
Continue adding to the top.
Make sure all is covered in brine.
Seal and refrigerate until served.

Cucumber, Pineapple
and Fresh Tomato Salsa

Use this cucumber,tomato and pineapple salsa
with fish tacos, or over grilled steak or pork.
Wrapped in a flour tortilla with avocado.

1 1/2 cup chopped fresh pineapple
1 cup chopped fresh plum tomato (about 2 plum tomatoes)
1/2 cup chopped red onion
1/4 cup chopped red bell pepper
1 mild or hot chile pepper,chopped
Juice of one or two fresh limes (2-3 Tbsp, to taste)
1/4 teaspoon salt
1 Tbsp olive oil
1/4 cup chopped fresh cilantro, packed

Combine all of the ingredients in a medium sized bowl,
cover and chill until ready to serve.

Salmon with Maple Pineapple
Maple and Pineapple Salsa

Use this Salsa as a topping for baked salmon.
It brings to the table a combination of flavors
that is easy to make and everyone will love it.

1 medium sized ripe tomato, chopped into small cubes
1/4 cup chopped red bell pepper
2 pickled jalapeno pepper slices, seeded, finely chopped
1/2 cup fresh pineapple chucks
1 teaspoon salt or to taste
1 tablespoon brown sugar

Place all ingredients in a small saucepan.
Let simmer over low heat about 5 minutes.
Refrigerate until ready to serve with salmon.

Meatloaf Cupcakes
Cheese Potato Frosted

this is one of my recipes for baking meatloaf
in jumbo cupcake tins which cuts the standard
loaf pan cooking time in half,
so you can have dinner on the table in no time.
The prunes in this recipe help keep the final
product moist and delicious while adding a
hint of sweetness that kids really like!

1 small yellow onion, minced
1 cup uncooked old-fashioned oats (not quick cooking)
2 eggs, beaten
1 5.5-ounce can tomato juice
1/4 cup pitted prunes, very finely chopped
2 tablespoons prepared horseradish sauce
1/2 teaspoon kosher salt
1 teaspoon dry mustard
1 1/2 pounds lean ground beef (at least 92 percent lean)
1/2 pound ground pork
3 tablespoons ketchup
3 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
3 tablespoons butter
1/2 cup whole milk
8 ounces cream cheese, cut into chunks

Preheat oven to 350 degrees F.
In a large bowl, combine the onion, oats, eggs, tomato juice,
prunes, horseradish sauce, salt and dry mustard and mix well.
Add the beef and pork and mix until just combined.
Divide the mixture between 9 jumbo or 18 standard muffin cups
and level off the top so that each cupcake is flush
with the top of the pan.
Top each cupcake with 1 teaspoon ketchup
and spread evenly with the back of a spoon.
Bake cupcakes for 30 to 35 minutes,
or until a meat thermometer reaches 155 degrees F.
Meanwhile, boil the potatoes in salted water
until easily pierced with a fork, about 25 minutes;
drain and return to the pot.
Toss potatoes over low heat for 2-3 minutes
to evaporate any moisture, then remove from heat
and begin to mash with a potato masher.
Once there are no large chunks,
transfer the potatoes to a mixer with a whisk attachment.
In a small saucepan, combine the butter and milk.
Warm over medium-low heat until butter is melted
and milk is hot but not boiling. With the mixer running,
very carefully pour the warm milk mixture down the
side of the mixing bowl of potatoes;
whip until the liquid is incorporated.
Add the cream cheese, a few pieces at a time,
mixing after each addition.
Season to taste with salt.
Spoon mashed potatoes into a pastry bag
with a wide round tip (or use a large plastic bag
with one corner snipped off).
When meatloaf cupcakes are cool enough to handle,
gently drop each one into a paper cupcake liner.
Pipe the mashed potato onto each cupcake and serve.

Chatpata Channa
Chick Pea Salad

This is a good recipe for a garbanzo bean salad.
It has Indian Influences, textures and tastes.
I very seldom measure the cooking ingredients
when making this chick pea salad dish,
so these amounts are really close estimates,
vary all of them as you wish, or what is on hand.

1 can chick peas
amchur powder
cumin powder
garam masala
lemon juice
green chilis
salt to taste

Drain the water from the garbanzo beans can.
Add the amchur powder, cumin powder, garam masala,
salt and lemon juice and mix well.
Add the green chilies and the onions
and the coriander leaves. Toss well.
Let it stand for 1 hour. Serve cold.

Chicken and Broccoli
Broccoli Chicken Bake

I very seldom measure ingredients when making this dish,
so these amounts are estimates, vary them as you wish.

2 tbsp butter
1/4 c crushed pork rinds
4 or 5 chicken breasts
2 or three stalks broccoli
1 tbsp olive oil
8 oz cream cheese
5 eggs
1/2 cup sour cream
1/2 cup cream
about 2 cups of cheese
1/4 cup parmesan
garlic powder
black pepper

Chop up chicken and broccoli in chinks
and sautee in olive oil in a non-stick skillet.
Set aside to cool.
Mix in mixer the cream cheese, cream, sour cream, and eggs.
Add a little garlic powder, parmesan and black pepper.
Rub casserole dish with butter
and coat with about 1/2 the pork rinds.
fold the cheese in to the mixture.
You can use any kind of cheese,
or a mixture, swiss and cheddar are good.
Fold in the chicken and broccoli.
Pour in the casserole dish.
Top with remaining pork rinds and parmesan.
Bake about 45 minutes, or until golden brown.

Saturday, May 22, 2010

Best Barbecue Ribs Sauce
Winning BBQ Rib Sauce

This is one of the best pork rib sauces
I have ever made in my life, it's that good!
To anyone who knows ribs, this is one of the best
barbeque sauce recipes you can get, hands down.

1/2 cup minced onion
1 1/2 cups water
1/2 cup tomato paste
1/2 cup white vinegar
1/2 cup brown sugar
2 1/2 tablespoons honey
2 tablespoons Worcestershire sauce
2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
1 1/4 teaspoons liquid smoke flavoring
2 teaspoons whiskey
2 teaspoons garlic powder
1/4 teaspoon paprika
1/2 teaspoon onion powder
1 tablespoon dark molasses
1/2 tablespoon ground red chile pepper

Heat oil in a medium saucepan over medium heat.
Cook and stir the onions in oil for 5 minutes.
Stir in water, tomato paste, vinegar, brown sugar,
honey, and Worcestershire sauce.
Season with 2 teaspoons salt, 1/4 teaspoon black pepper,
liquid smoke, whiskey, garlic powder, paprika, onion powder,
dark molasses, and 1/2 tablespoon ground chili pepper.
Bring mixture to a boil, then reduce heat.
Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
Remove from heat, cover to cool until ready to use.
Use with your favorite grilled pork ribs recipe.

Memorial Day Recipes

This is a great place where you can search
for recipes by name or by recipe ingredient.

Hawaiian Lomi Salmon
Tomato and Salmon Salad

Lomi Salmon is a fresh tomato and salmon salad.
It is typically prepared by mixing raw salted,
diced salmon with tomatoes, sweet onions and
occasionally flakes of hot red chili pepper,
or crushed ice. It is always served cold.
This is the most basic recipe for Lomi Lomi Salmon.
Additional ingredients can be added based on personal taste.

8 oz. salted salmon filet
fresh tomatoes, peeled and diced
1 medium red onion or any mild onion

Wash hands thoroughly.
Shred the salmon into small pieces with your hands.
Add onions and tomotoes.
Massage this mixture with your hands until all
ingredients are broken up and thoroughly mixed.
serve well chilled.

Loco Moco Plate Lunch
Hawaiian Salisbury Staek

Authentic loco moco consists of white rice
topped with a hamburger patty,
a fried egg, and brown gravy.
this may not be a traditional recipe
but it makes for a good loco moco plate lunch.

2 pounds ground beef
1/4 can cream of mushroom soup
1/2 cup bread crumbs
1 egg
1/4 cup milk
1/4 cup chopped onions

Mix all ingredients together by hand into oval patties
and fry in pan on both sides till patties are cooked.
Drain, then add as much cans of the cream of mushroom
soup that you like for the amount of gravy you like
and cover and simmer for about 20 to 30 mins.
Serve salisbury steaks with mash potatoes.
Serve loco Moco on rice with a sunny side up egg.

Hawaiian kulolo
Authentic Hawaiian Kulodo

Kulolo was originally prepared with
grated taro and shredded coconut.
It was wrapped in ti leaves
and baked in the imu. (underground oven)

4 cups Poi
3/4 cup Sugar
1 cup Honey
1 cup Coconut milk
2 Ti leaves

Mix all in a big bowl.
Line a loaf pan with foil and then the ti leaves.
Pour in. Cover the top with foil so will not form a crust.
Bake 2 hours at 400 degrees F.
Remove foil last half hour. Cool, slice and enjoy.

Hawaiian LauLau
Authentic Pork LauLau

lauLau are savory bundles of pork and fish nestled in taro leaves.
Part of the excitement about LauLau comes from a mistaken
impression that preparing laulau is a complicated process,
and must therefore be saved only for special occasions.
That couldn't be further from the truth!.
While you won't be assembling laulau every night of the week,
they're easy enough that you can make them for more than
just birthdays and graduations.
The preparation of the inside ingredients is dead simple,
and if you can wrap a gift, you can bundle a laulau for steaming.

About 50 luau leaves
24 to 30 ti leaves
3 lbs. pork shoulder or butt. Don't trim any fat!
1.5 lbs. salted butterfish
2 Tablespoons Hawaiian salt

Wash the ti and lu`au leaves.
Prepare your ti leaves, then set them aside.
Remove the center stem and
fibrous veins from each lu`au leaf.
If you have tender, young lu`au,
you may be fine leaving the veins intact.
Optionally, dice and reserve
the lu`au stems to use in the laulau.
Cut the pork into 12 pieces and rub with salt.
Cut the fish into 12 pieces.
Start heating a large steamer with water in the bottom.
At this point, your prep work is done.
Stack four to five luau leaves on a flat surface,
with leaf tips pointing in different directions.
Place a piece of pork in the center of the leaf stack,
and then a slice of fish on top.
If you've decided to use the reserved luau stems,
add a tablespoon of diced stems.
Fold the luau leaf to enclose the bundle,
much like you would enclose a burrito or wrap.
You now need to choose a wrapping method,
package style or Ho`okupu style.
Wrap each laulau bundle in the style of your choosing,
then place them in the steamer, stacking if necessary.
Make sure to leave spaces between the laulau
so that the steam can reach everywhere! Steam for four hours.

Kalua Pig in a Slow Cooker

This recipe only uses 3 ingredients.
The recipe cheats on the traditional method
by slowly cooking the pork in a crock pot,
instead of slow roasting it in a hole in the ground.
The only hard part about this recipe is that you have
to plan ahead because the meat cooks for 16 to 20 hours.
The meat is smokey and flavorful and wonderful
eaten with cooked rice, noodles, or mashed potatoes.

5-6 pound pork butt roast
1 1/2 tablespoons Hawaiian sea salt (coarse sea salt)
1 1/2 tablespoons liquid smoke flavoring

Pierce the pork roast all over with the tip of a sharp knife.
Place the roast in a large slow cooker
and rub the salt all over the meat.
Drizzle the liquid smoke over the meat.
Cover the slow cooker and cook on Low Heat for 16 to 20 hours,
turning the roast over once half-way through the cooking time.
Depending on how hot your low setting is on your slow cooker,
you may or may not need the full 20 hours.
When the meat easily shreds with a fork it is ready.
Remove the meat from the slow cooker and shred with two forks,
adding drippings from the slow cooker as needed to moisten the meat.

Chicken Katsu
Japanese Fried Chicken

Katsu or Tonkatsu is a popular sandwich filling (katsu sando)
served on Japanese curry (katsu karē).
It is sometimes served with egg on a big bowl of rice
as katsudon—an informal one-bowl lunchtime dish.
This is a simpl Katsu recipe, made with chicken.

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
salt to taste
black pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper.
Place the flour, egg and panko crumbs into separate shallow dishes.
Coat the chicken breasts in flour, shaking off any excess.
Dip them into the egg, and then press into
the panko crumbs until well coated on both sides.
Heat 1/4 inch of oil in a large skillet over high heat.
Place chicken in the hot oil, loweer heat to medium,
and cook 3 or 4 minutes per side,
or until golden brown.

Green Beans Garden Fresh
Green Tender and Tasty

Fresh string beans can be difficult to cook
because they can come out togh as cardboard.
Here is my recipe for cooking up tender and
tasty garden fresh green beans every time.

1 pound fresh green beans, trimmed
1/4 cup chopped onion
1/4 cup chopped cooked bacon
1/4 cup butter
1/4 cup low-sodium chicken broth
1 garlic clove, peeled and minced
1/2 teaspoon salt or to taste
1/4 teaspoon pepper or to taste

In a saucepan, combine all ingredients.
Cover and simmer for 15-20 minutes
or until beans are soft and tender.

Peach Blueberry Pie
Fresh Blueberry Peach Pie

Peachy fresh goodness in pie form!
I don't bother making my own crust...
The store bought un-roll kind is easy,
I use 10 fresh peaches and 1 pint of blueberries.
Boil peaches for 1 minute then plunge into
cold water and the skins slip right off.

10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate.
Line the shell with some sliced peaches.
Sprinkle some of the butter mixture on top of the peaches,
then put more peaches on top of the the crumb mixture.
Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F. for 45 minutes,
or until crust is golden.
Allow pie to cool before slicing.
Best when eaten fresh.