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Tuesday, January 31, 2012

Bean Sprout Meatballs

Meatless meatballs made with using
a can of bean sprouts, drained and
mixed with flour and then seasoned
with black pepper and spices.
These nuggets look and fry up like
meatballs with a meat like texture.
Served warm in red tomato sauce
you'd think they were made with beef.

1 (14 ounce) can bean sprouts
1/4 cup flour
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 cup seasoned bread crumbs
canola oil for frying
tomato sauce if desired

Drain and squeeze out water by
pushing the top lid of the can
into the can to remove liquid.
Place bean sprouts in a food processor
and pulse once or twice just to chop
up a little and place in a mixing bowl
along with flour, pepper, onion
and garlic powder. Mix to combine.
Form mixture into walnut sized balls.
Place in a bowl with bread crumbs.
Shake to coat all over with crumbs.
Preheat saute pan to medium high heat.
Add in canola oil and when hot add in
the bean sprout balls to brown all over.
Remove and serve with red tomato sauce.

Monday, January 30, 2012

Very Good Homemade
Dunkin Donut's Munchkins

Small rounds of golden fried biscuit dough.
Made with canned refrigerator biscuits.
These are easy to make that everybody likes.
Shake them in cinnamon sugar or keep them plain.

1 can biscuit dough
canola oil for frying in
cinnamon sugar if desired

Cut dough into 1/2" pieces,
fry until golden brown and
cover with desired seasonings.

Chinese Restaraunt Beef Strips

I really like the beef strips
sold at Chinese restaraunts and
wanted to make it using less salt.
These are good tasting and could be
a great finger food on football day.

1/2 cup low sodium soy sauce
1/4 cup olive oil
1/4 cup water
2 tablespoons dark molasses
2 teaspoons mustard powder
1 teaspoon ground ginger
1 teaspoon sweet smoked paprika
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds london broil steak

In a large resealable freezer bag,
combine soy sauce, olive oil, water,
molasses, mustard powder, paprika, ginger,
garlic powder, pepper and onion powder.
Seal and shake the bag to mix together.
Cut london broil into 1/4" strips and
add steak strips to the bag and seal.
Refrigerate overnight to nicely marinate.
Preheat broiler to high heat.
Broil the steak slices for about
3 to 4 minutes on each side.
Serve warm or at room temperature.

Fresh Mushroom Pizza

This is such a very good tasting pizza.
Mushrooms are mostly water and keep
the pizza crust moist and yummy good,
while the bottom gets brown and crunchy.
I take a pre-made frozen pizza dough
and simply add on some red pizza sauce
and pile on a ton of fresh mushrooms.
You can add on some cheese and other items
but try this first with simply mushrooms.

1 frozen plain pizza crust
2 cups red pizza sauce
3 cups sliced cremini mushrooms

Preheat oven to 425 degrees F.
Top pizza crust with sauce and then
pile on the fresh sliced mushrooms.
Bake for about 20 minutes or until done.

Thursday, January 26, 2012

Pork Roast with Adobo Seasoning

I looked on the Internet and couldn't find
a recipe using Adobo seasoning on a
pork roast so I came up with my own.
I sprayed some balsamic vinegar on it
and it was fantastic looking and tasting.
This makes real good pulled pork sandwiches.

1 boneless pork roast
1 tablespoon Adobo seasoning
balsamic vinegar to taste
1 cup water

Preheat oven to 300 degrees F.
Rinse pork and pat dry with paper towel.
Place pork fat side up in a roasting pan,
sprinkle top with Adobo seasoning.
Bake in oven,uncovered for 30 minutes.
Remove and spritz the top of pork
with balsamic vinegar to taste.
Place water along side pork, cover and
bake for 3 hours or until done.

Fried Cucumber Slices

These pan fried cucumber slices are very good.
Everyone that tastes these raves at how good they are.
I just made a batch for our supper tonight.
These are addictive, I couldn't stop eating them.
Easy to make ahead of time and keep in a warm
oven until serving time at the big game.
They are crunchy golden brown outside and
taste like creamy buttery goodness inside.
These are good tasting at room temperature.

1 fresh cucumber
1 cup flour
1 large egg
1 cup milk
1 cup flavored dried bread crumbs
1/2 cup canola oil
dash of table salt

Wash cucumber and cut ends off.
Use a potato peeler to peel
almost all of the skin off.
I leave some skin intact.
Slice cucumber into 1/4" rounds.
Preheat oil to medium in a large saute pan.
Place flour in a mixing bowl,
Place whisked egg and milk in another bowl and
place breadcrumbs in a third mixing bowl.
Dredge cucumber slices in flour,
then egg wash and then in breadcrumbs.
Saute to brown in hot oil on both sides.
Season with table salt to taste,
keep cucumber slices warm until serving.

Monday, January 23, 2012

Gramma's Baking Powder Biscuits

When I was growing up this is one of
the first things I learned to bake.
Light and fluffy melt on your mouth
baking powder biscuits from scratch.
These are really simple to make,
wonderful served with some jelly,
cream cheese or some buttery spread.

2 cups all-purpose flour
1 tablespoon sugar
3 teaspoons baking powder
1 teaspoon table salt
1/2 cup vegetable shortening
3/4 cup whole milk

Prheat oven to 450 degrees F.
In large bowl, mix flour, sugar, baking powder and salt.
Cut in shortening until mixture looks like fine crumbs.
Stir in milk until dough leaves side of bowl.
On lightly floured surface, gently roll dough in flour to coat.
Knead lightly and roll or pat 1/2 inch thick.
Cut with floured 2 1/2-inch biscuit cutter.
Place biscuits on an ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown.
Remove from cookie sheet to wire rack.
Serve warm.

Saturday, January 21, 2012

Simple Shrimp Scampi

Use any cooked pasta you desire,
add this sgarlicky shrimp to it
and create a fantastic scampi dish.
Make this as spicy hot as you like.

4 cups water
1/2 teaspoon salt
6 raw shrimp 16/20
1 tablespoon unsalted butter
1 tablespoon olive oil
1 teaspoon sugar
dash of Old Bay Seasoning
dash of garlic powder
4 tablespoons dried breadcrumbs

Bring salted water to a boil in a saucepot.
Add shrimp and cook until just pink in color.
Romove to cool enough to remove tails.
Place in bowl with butter and olive oil,
season with Old Bay, garlic and sugar.
Stir in bread crumbs to combine.
Place in a microwave on high power
for 1 minute or sountil heated through.
Add to cooked pasta and serve warm.

Cheese Puffed Meatloaf

I replaced crushed cheese puffs for some
of the bread crumbs in this meatloaf.
The cheese flavor is really good tasting
and this stays together great to slice
for meatloaf sandwiches the next day.
It's a little saltier than I prefer,
mabey usung the crunchy cheese doodles
would be less salty tasting and still
have that great cheese taste.
You can top this with ketchup in
place of the beef gravy if desired.
This moist meatloaf freezes very well.
Try this recipe, you won't be sorry.

3 cloves garlic, minced
1/4 cup minced onion
1 large egg
1/2 teaspoon MSG powder
1/2 teaspoon ground black pepper
1 cup crushed cheese puffs
1 pound ground beef
1 pound ground pork
2 tablespoons worchestshire sauce

Mince garlic and onion in a food processor.
Add in egg, MSG and ground black pepper.
Pulse to combine then pour into a mixing bowl.
Add worchestshire sauce, crushed cheese puffs
and bread crumbs then well mix to combine.
Add in ground beef and pork, then mix
just to combined. Place meat mixture into a
baking dish, cover and refrigerate overnight.
Bake in a preheated 350 degree F. oven for 90 minutes.

Friday, January 20, 2012

Pan Fried Bread Dough

This is so easy to make and tastes so good.
Use your own bread or pizza dough or as I do,
buy a pizza dough in the grocery store.
Fry it up and serve with pizza sauce.
This is one of my favorite comfort foods.

1 pound bread or pizza dough
oil for frying
tomato sauce for dipping
grated parmesan cheese

Let dough rise until doubled in size,
punch down and cut into 2"x2" pieces.
Use flour to help keep from sticking.
Use your fingers to stretch dough.
Preheat a frypan to medium high heat,
add in 1 tablespoon oil and when hot
add in dough to fry and brown on one
side then turn and brown other side.
Remove and fry up the rest of dough.
Serve with pizza sauce for dipping.
Serve with grated cheese if desired.

Monday, January 16, 2012

Dragon's Breath Chili

This is one of my best chili recipes.
Make this as hot as your dragon desires.
It's hearty and spicy that is sure to
hit the spot on a cold winter's night.
The key is in using Campbell's tomato soup.
Your friends will never guess that ingredient.

1 pound ground beef 85/15
1 pound ground chicken or turkey
1 large onion, peeled and chopped
1 teaspoon red pepper flakes
1 tablespoon ground cumin
2 (10.75 ounce) cans condensed tomato soup
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can crushed tomatoes
1 cup cold water
5 tablespoons real good chili powder
1 teaspoon ground black pepper
1 teaspoon salt or to taste
2 (15.5 ounce) cans pinto beans, drained
cayenne red pepper to taste

Crumble the ground beef and turkey or chicken
into a soup pot over medium-high heat.
Cook and stir until evenly browned.
Drain off most of the grease.
Add onion, red pepper flakes,
and half of the cumin, cook and stir
until onion is tender, about ten minutes.
Pour in the tomato soup, water,
chicken broth, and crushed tomatoes.
Season with chili powder, salt and pepper.
Simmer chili for about 30 minutes or so.
Pour in the beans, and season with
remaining cumin and cayenne pepper,
simmer for another 30 minutes.

Turkey Cheeseburgers

You can use ground chicken for this,
but I like to use lean ground turkey.
Spicy, cheesy and very good tasting,
this is one of my favorite burgers.

1 pound freshly ground turkey
3 tablespoons finely chopped onion
2 tablespoons diced jalapeno chiles
1/2 teaspoon chili powder
1 teaspoon ground cumin
3 tablespoons bread crumbs
chicken broth to moisten
1 cup crushed Cheetos snack chips
slices of iceberg lettuce
slices of Velveeta cheese

In a mixing bowl combine groung turkey,
onion, chiles, chili powder, cumin and bread crumbs.
Add enough chicken broth to moisten.
Divide into patties and press into ground Cheetos,
making sure that they adhere to form a crust.
Spray a frying pan with nonstick cooking spray
and heat over medium high heat until lightly smoking.
Add patties and reduce heat to medium-low.
Fry until golden-brown on one side.
Turn and continue to fry slowly until turkey
is cooked inside, about 20 minutes.
Serve on warm buns with a slice of
iceberg lettuce and Velveeta cheese.

Black Pepper Tea

Soothes a sore throat in seconds.
I add some ground cinnamon to make
a really good smooth tasting tea.
Also helps ease up sinus preasure.

2 cups cold water
1 teaspoon freshly ground black pepper
1 dash ground cinnamon
1 teaspoon lemon juice
1 tablespoon honey
1 teaspoon powdered ginger

Boil water.
Add black pepper, cinnamon, lemon, honey and ginger.
Let tea steep for 5 minutes or so and put
through a coffee filter into a measuring cup.
Pour into serving cups and serve warm.

Polenta Pancakes

Two steps in making these pancakes.
First you cook the corn meal and then
add some pancake mix to make some
really great tasting corn pancakes.
Add in fresh corn kernels if desired.

1/2 cup corn meal
2 cups cold water
1/2 cup pancake mix
1/4 cup cold water

Place 2 cups cold water in a saucepan,
add in cornmeal and bring to a boil.
Stirring all the time until cooked.
Add in 1/2 cup cold water and
1/2 cup pancake mix stir to combine.
Batter will be thick.
Let sit while griddle heats up.
Drop by large spoonfuls unto griddle.
Cook until bubbles appear
and turn to cook other side.
Serve with maple syrup.

Saturday, January 14, 2012

Appetizer Potato Gems

These appetizers are really good tasting.
I had trouble in naming these potato gems.
Bacon flavor crispy on the outside and
creamy potato flavor on the inside.
A cross between home fries and tater tots,
with some nice fluffiness inside of them.
When you make these, make a lot of them,
they go fast and are just as good cold.
I like these better than potato chips!

2 cups cooked mashed potatoes
1 cup cold water (about)
1/2 cup all purpose flour
1/2 teaspoon ground black pepper
6 slices smoked bacon
seasoning salt to taste

Place cooked mashed potatoes in a sauce pan.
Add in water, flour and ground black pepper.
Cook on medium heat stirring to make a dough.
Remove to cool enough to form dough into cigars.
Fry bacon in a saute pan and remove leaving fat.
Saute potato cigars until slightly browned on all sides.
Remove and place in a sealed container to refrigerate.
When cooled, cut cigars into 1/2" pieces.
Place cut pieces in a dry saute pan cut side down
and brown on both sides until heated through.
Season with salt and serve warm or at room temperature.

Hot Dog Bites

Great served as warm appetizers dipped
in a simple red tomato ketchup sauce.
Really easy to make appetizer and
keeps well in a crock pot for parties.
I like these also with a bbq sauce.

8 beef hot dogs
2 cups ketchup

Rinse hot dogs under cold water.
Place whole hot dogs in a saute pan,
cover with water and bring to a boil.
Cook for 2 minutes and drain off water.
Slice hot dogs on the bias or diagnally.
Place sliced hot dogs in saute pan and
cook just until browned on both sides.
Remove to a crock pot or warming dish.
Stir in the ketchup and serve warm.

Hard Salami Boats

Filled with grape jelly of all things,
try this appitizer once and you'll be
surprised at how good tasting this is.
Crispy, salty and sweet, easy to make.

12 deli sliced hard salami
12 teaspoons grape jelly

Place salami slices in a dry frypan,
place 1 teaspoon grape jelly
in the center of each salami slice.
Cook on medium heat until the salami curls
up creating a bowl with jelly filling.
Remove and serve at room temperature.

Butter Corn Polenta

This stuff takes over any main dish,
simply melt in the mouth and creamy.
With browned crispy beginings this
polenta will make any meal amazing.
This is one of my favorite recipes!

4 cups cold water
1 cup corn meal
1 teaspoon salt
1 tablespoon butter
olive oil for frying

Place cold water in a saucepan, add in cornmeal.
Bring to a rolling boil and stir mixture for 5 minutes.
Add in butter and salt and remove from heat to cool.
Pour into a baking dish, cover with plastic wrap
making sure the plastic is close to the polenta.
Refrigerate overnight. Remove to room temperature.
Cut polenta into serving pieces and saute in just
enough hot oil to keep it from sticking to pan.
Serve warm.

Friday, January 13, 2012

German Potato Dumplings

One of my Granmother's was German and
made these to die for potato dumplings.
Simple ingredients made into somthing
you just can't get enough of, really!

6 russet potatoes
6 cups cold water
1 tablespoon salt
1 tablespoon black pepper
6 bacon strips, cooked
2 cups flour or more

Peel potatoes and cut into 1" dice,
place in sauce pot and cover with salted water.
Bring to a boil and cook until fork tender.
Place flour all over top of water to seal,
add in pepper and cook until bubbles appear in flour.
Drain water from pot and mash potatoes with flour.
Let cool enoughto handle then form into dumplings.
Place on a baking sheet 1/4" apart to dry for 1 hour.
Saute bacon in a large pan and remove bacon, set aside.
Saute potato dumpings until browned on all sides.
Serve with cooked bacon.

Tuna Stuffed Vidalia Onions

Sweet Vidalia onions stuffed with simple canned tuna
may sound very bland tasting but I zipped thing up.
This recipe takes a little time but it's worth it.

8 Vidalia onions, peeled, bottom trimmed root intact
6 Tbsps. olive oil
1 cup frozen corn kernels
2 lbs. Yukon gold potatoes, peeled, large dice
4 oz. butter, room temperature, cut in 1 inch cubes
4 oz. heavy whipping cream, room temperature
2 cups canned tuna (16 ounces)
2 oz. fresh chives, finely chopped
salt and black pepper to taste

Peel onions and trim root end so it sits flat.
Scoop out the onion leaving enough of the sides
and bottom for making an outer shell.
Toss onion cups with 4 tbsp of olive oil,
salt and black pepper to coat.
Drain excess oil and arrange on greased baking pan.
Roast in oven at 350 degree F. for about 30 minutes
or until golden brown and tender, remove and set aside.
Pour remaining olive oil on corn.
Toss with salt and spread out on baking dish,
roast at 350 degrees F. for about 10 min. and set aside.
Bring potatoes to a boil and cook until tender about 20 min.
Strain potatoes and transfer to mixing bowl.
With the whip attachment start on low speed
and add the butter and continue mixing.
Once mixed add cream and mix on high speed for 45 seconds.
Remove bowl from mixer, fold in the roasted corn and tuna.
Fold in chives and add to pastry bag without a tip.
Pipe potatoes into onions, filling completely
and coming out of the top about an inch.
Place onions on baking rack and bake at 350 degrees F.
about 15-20 min. until onions are hot all the way through.

Thursday, January 12, 2012

Pot Smokers Peanut Butter Sandwich

Made with no jelly at all.
This is a good one to try.
crispy lettuce with creamy
sweet peanut butter, yummy!

2 slices wheat bread
4 tablespoons peanut butter
1 teaspoon sugar
1 slice iceberg lettuce

You can toast the bread but I didn't.
Spread both slices bread with peanut butter,
sprinkle with sugar and place iceberg lettuce
on before making this great tasting sandwich.

Perfect Sunny Side Up Eggs

Cooking eggs isn't as easy as it seems,
here are a few tips on how to make them.
Have your toast all done on a plate first.

6 large eggs
2 tablespoons butter
salt and pepper to taste

Preheat saute pan on medium heat.
Crack one egg at a time in a cup,
placing them into the saute pan.
Don't mess with them for 2 minutes.
When the whites are cooked enough turn
the eggs over and remove pan from heat.
Cover and let rest for 2 minutes or so.
If you want tighter egg yolks you can
leave the saute pan on the hot burner
so that the yolks get a bit more solid.
Plate sunny side up eggs on buttered toast.
Season with salt and pepper to taste.

My Best Oven Baked Pork Ribs

Fall off your chair lip smacking good.
I've been making bbq pork ribs for over
thirty years taste testing all the time.
This is my tried and true recipe for
making the best fall off the bone ribs.
It takes some time in the oven but it's
well worth the effort to enjoy the best.
I serve these with Lexington cole slaw!

16 baby back pork ribs (1 slab)
3/4 cup light brown sugar
1 tablespoon sweet smoked paprika
1 tablespoon dried mustard
1 tablespoon garlic powder
1/2 teaspoon ground cayanne pepper
2 cups bottled barbecue sauce
1 cup orange juice
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons melted butter
1 teaspoon soy sauce
1 teaspoon Worcesteshire sauce

Preheat oven to 275 degrees F.
Rinse rack of pork ribs in cold water.
Peel off membrane that covers the bony side of the ribs.
Mix together the sugar and spices to make the rub.
In a bowl combine the wet ingredients to make a bbq sauce.
Apply rub to ribs on all sides and lay onto a layer of foil
then to9p with another layer of foil on top of ribs and
roll and crimp edges of foil to tightly seal.
Place ribs on baking sheet and bake for 3 hours.
Remove from oven, heat broiler.
Cut ribs into serving sized portions of 2 or 3 ribs.
Arrange ribs on broiler pan, bony side up.
Brush on bbq sauce and broil for 1 or 2 minutes
until sauce sticks to the ribs and is smokey hot.
Turn ribs over and repeat brushing the bbq sauce
on other side and broil until browned and done.

Old Timer's Waffle Soup

Years ago they never threw any leftover food
out and tried to make new meals with them.
I remember my Grandmother taking yesterday's
breakfast waffles and cutting them up into
little squres then adding them into soup.
Today I did just that and it really is good,
the waffles stay crispy in a hearty soup.

1 (18.5 ounce) canned soup
(Progresso creamy potato)
1 cooked waffle, diced

Place waffle squares in a glass mixing bowl,
add in the can of soup and microwave on high
power for about 3 minutes or until hot, serve.

Wednesday, January 11, 2012

Roast Red Pepper Polenta

Some polenta tastes bland, not this one!
I jazzed it up with roasted red peppers,
some garlic and dried chives for color.
There's a balance of garlic, pepper and
along with the red pepper it's very good.
Sauteed in butter this is to die for.

2 cups cold water
1 cup cold milk
1 cup cornmeal
1 roasted red pepper
1 tablespoon white sugar
1 teaspoon dried chives
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1 cup frozen sweet corn

Place water, milk and sugar in a saucepan,
bring to a boil and add in cornmeal, stir.
Chop roasted red pepper in a food processor
and add it into the polenta mixture, stir.
Add in salt, pepper, garlic powder and chives.
Stir, stir, stir, stir for ten minutes.
Removing from heat so as not to burn.
Pour polenta into a glass baking dish.
Shake and smooth to a even out look.
Sprinkle top with frozen sweet corn.
Cover with plastic wrap pressung it right
on top of the polenta to prevent a crust.
Refrigerate overnight.
Remove plastic wrap and cut into 2" squares.
Heat a saute pan and melt in butter.
Saute polenta squares frozen corn side up
to a nice crispy and buttery tasting goodness.
Serve warm.

Sour Apple Dumplings

These apple dumplings are so good tasting.
Gooey and addictive when served warm with
a dollop or two of vanilla ice cream.
I bet you can't eat just one of these!

2 Granny Smith apples, peeled and cored
2 cans Pillsbury crescent rolls
2 sticks unsalted butter
1-1/2 cups sugar
1 teaspoon vanilla
8 ounces sour apple schnapps

Slice each apple into 8 slices.
Roll one apple slice in a roll of crescent dough.
Place in greased 9x13 glass baking dish.
Melt butter in microwave, add sugar, vanilla and stir.
Pour over rolls. Pour schnapps around edges of pan.
Sprinkle top of dumplings with cinnamon sugar.
Bake at 350 degrees F. for 40 minutes.
Serve warm with ice cream.

Refrigerator Biscuit Munchkins

These are easy to make using a can of
any old refrigerator biscuit dough.
You can dust these with cinnamon sugar,
powdered sugar, or if your really looking
to be creative stiff them with some jelly.

1 can refrigerater biscuits
canola oil for deep frying

Preheat oil to 360 degrees F.
Open can of biscuit dough and
cut dough into 1/2" pieces or balls.
Deep fry until golden brown, remove
and roll the in cinnamon sugar.

Green Bell Pepper Meatloaf

Green bell pepper and onion goes really good
in this very good tasting meatloaf mixture.
Topped with bacon and green peppers
this meatloaf is good enough to serve
to company at an elegent dinner.
It tastes just as good as it looks.

2 lbs. ground beef, 85/15
6 slices smoked bacon slices
1 onion, peeled and chopped
1 green bell pepper, chopped
1 cup Italian dried bread crumbs
1/3 cup A-1 Original Steak Sauce
2 large eggs, beaten
1/2 tsp. ground black pepper
1 cup tomato sauce or ketchup
1/4 cup light brown sugar

Preheat oven to 350 degrees F.
In a bowl mix 1/2 cup of tomato sauce
or ketchup, ground beef, onion,
bread crumbs, A-1 sauce, eggs,
and black pepper to taste.
Press meat mixture into 9x5-inch loaf pan.
Top with tomato sauce, bacon and brown sugar.
Bake for about 1 hour or until done.
Let sit 20 minutes before slicing and serving.

Anchovie Tomato Bruchetta

Being Italian making Bruchetta is one thing
I make all year long to serve as a first course.
With summer fresh tomatoes this is amazing but
winter plum tomatoes are also good on this.
The secret is in using some sun-dried tomatoes.
And the anchovies take tis over the top in taste.
Using capers in place of salt is a stoke of flaver.

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves garlic, peeled and minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1 teaspoon capers, crushed
1 can packed anchovies, minced
1/4 teaspoon ground black pepper
1 fresh French baguette
2 cups shredded mozzarella cheese

Preheat oven on high broiler setting.
In a large bowl, combine the roma tomatoes,
sun-dried tomatoes, anchovies, garlic, olive oil,
vinegar, basil, capers, and pepper.
Allow the mixture to sit for 15 minutes.
Cut the baguette into 3/4-inch slices.
On a baking sheet, arrange the baguette
slices in a single layer.
Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over baguette slices.
Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Olive Oil Crispy Potatoes

This is good to make on a cold winter day,
it goes good as a side for baked chicken.
Easy to make and tastes really great.

3 Russet potatoes
1/2 cup Olive oil
salt to taste
pepper to taste

Preheat oven to 400 degrees F.
Line a baking sheet with foil.
Peel and slice potatoes to 1/2".
Arrange in one layer on baking sheet.
Drizzle with oil and season to taste.
Bake for 40 minutes, then turn potatoes,
drizzle with more olive oil if needed,
season and bake until brown and crispy.
About another 15 minutes should do it.

Potato Frites French Fries

Usually served along side a steak,
potato frites are easy to make at home.
They are crispy on the outside and
creamy good tasting on the inside.
I like to serve these with beef gravy.

2 russet potatoes
2 tablespoons corn starch
peanut oil for deep frying
salt to taste
beef gravy for dipping

Cut the ends off of the potatoes,
slice into 1/4" french fries or frites.
Place in a bowl and cover with cold water.
Let sit for 30 minutes to remove starch.
Drain and pat dry then lay on baking sheet
and allow to air dry another 30 minutes.
Place potatoes in a large mixing bowl and
toss with the corn starch.
Heat oil to 325 degrees F.
Cook potatoes in batches to cook through
for about 5 minutes then remove to drain.
Raise heat to 375 degrees F. and refry the
potatoes to a golden brown crispy color.
Remove, drain and season with salt.
Serve with beef gravy as a dipping sauce.

Tuesday, January 10, 2012

Chinese Corned Beef Strips

These beef strips are really good tasting.
And I mean really good tasting!
Moist and juicy and have a bite that I like.
They resemble Chinese pork ribs but no bone.
When you have left over corned beef do this!

cooked corned beef
soy sauce
mustard as a side

Slice corned beef and pan fry
until lightly browned both sides.
Season with soy sauce to taste.
Serve warm with cooked white rice.

Cheese Puffed Burgers

The secret ingredient to making the cheesiest
tasting hamburgers is in a bag of cheese puffs.
I replaced bread crumbs with crushed cheese puffs,
Yup, crush them up and add them into the beef.
Try this once and you'll soon agree that this
is one of my best creations and great recipes.

1 pound ground beef 85/15
1 cup crushed cheese curls
1 large egg
1/2 teaspoon Worcestershire sauce
4 tablespoons canned beef gravy
1/4 cup chopped red onion
1/4 cup chopped green bell pepper
1/2 teaspoon Tabasco pepper sauce
1/2 teaspoon ground black pepper
burger toppings and buns

Combine in a mixing bowl the egg,
Worcestershire sauce, beef gravy,
chopped onion, chopped bell pepper,
hot pepper sauce and ground pepper.
Add in the ground beef and mix well.
Crush the cheese curls by hand or by
machine to a fine crumb texture and
add into the meat mixture in bowl.
Form four quarter pound burgers and
cook by pan frying or grilling.
Enjoy with your favorite burger toppings
within a butter toasted hamburger bun.

- Take your cheezies and crush them in your hands and put in bowl. The more you crush them the better.

- Add your egg. No not the shell.

- Take your Worcestershire sauce and give about four good shots of it into the mix

- Pour about 4 to 5 tablespoons of BBQ sauce in.

- Dice a small handful of red onion and throw that in too.

- Hot pepper sauce is not to burn your mouth off but to add some zip to the burgers, give a couple or three shots of it into the bowl. Unless you like the heat then lay it on thick. I myself love the heat.

- Few shakes of black pepper and your done.

Monday, January 9, 2012

Shrimp and Fresh Mussels

This is one dish I can't live without.
About twice a year I must have this.
Fresh mussels steamed with shrimp in
a seasoned white wine and butter sauce.
I think I just drooled on my keyboard!

2 pounds fresh mussels
40 frozen shrimp 20/pound
2 cups white wine
juice of one lemon plus zest
1 teaspoon sweet smoked paprika
1 teaspoon chopped fresh chives
1/4 teaspoon ground black pepper

Place a large soup pot on high heat.
Add in mussels and then the wine,
lemon, and other seasonings.
Then add in the frozen shrimp.
Cover and cook until mussels open
and the shrimp turn red in color.
This should take about 5 minutes or so.
Garnish with more chives if desired.

Caramelized Red Onions

Red onions are less tart and more sweet.
Use these to top a grilled pork chop or
a juicy grilled black and blue rib-eye.
I cook these onions up using no added salt,
adding in the Worestershire is enough.
Also good on top of twice baked potatoes.

4 red onions
2 tablespoons unsalted butter
2 tablespoons granulated sugar
1 tablespoon all purpose flour
1 teaspoon Worchestershire sauce
1 dash of dark balsamic vinegar
1/4 teaspoon ground black pepper

Heat up a large saute pan to medium heat.
Peel onions and slice to desired thickness.
Place in pan the butter, sugar, flour
Worchestershire sauce, vinegar and pepper.
Add in the onions and saute until the onions
cook down and soften for about 20 minutes.

Apple and Egg Dessert Cake

This cake is easy to make and tastes great.
I made this in a 10" spring form pan.
Serve this along with your afternoon tea
with a dollop of sweet whipped cream.

Butter for greasing pan
6 Granny Smith apples
3 large eggs
1/2 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
Ground cinnamon/sugar

Preheat oven to 350 degrees F.
Line the bottom of springform pan with parchment paper.
Butter the paper and the sides of the pan.
Peel, halve and core your apples,
then chop them into medium-sized chunks.
Place cut apples directly in the prepared pan.
Meanwhile, in a large bowl, whisk eggs with sugars
until thick and ribbons form on the surface.
Beat in vanilla, then stir in flour until
just combined to make a thick batter.
Pour batter over apples in spring form pan,
spread the batter so that it covers apples.
Bake for 55 to 60 minutes or until done.
Cool in pan for 10 minutes on rack,
then flip out onto another rack,
peel off the parchment paper,
and flip it back onto a serving platter.
Dust lightly with ground cinnamon/sugar.

Chicken Wings for Party

Here is a fine recipe for making
some lip smacking chicken wings.
Just enough sweet and saltiness.
These are the first to go at parties.

20 chicken wings
1 tbsp olive oil
4 cloves of garlic - minced
1/4 cup lemon juice
1 tbsp Worcestershire sauce
3 tbsp tomato paste
2 tsp Tabasco sauce
1 tsp cayenne pepper or crushed chili peppers
2 tbsp honey
Salt to taste
Freshly ground black pepper
Drizzles of honey for glaze

Wash chicken wings and pat dry,
Remove wing tips if desired.
In a large bowl, mix together
the marinade ingredients.
Season the chicken wings with salt before
coating well in the marinade.
Place wings and marinade in
a resealable plastic bag
and refrigerate overnight.
Preheat oven to 425 F.
Line a baking pan with foil,
and place the chicken wings on top
Sprinkle with freshly ground black pepper.
Bake for 20 minutes, then flip the chicken wings
over and brush them with the remaining marinade.
Bake for another 10 minutes.
Then set the oven on broil and
broil the chicken for another 3 to 5 minutes,
or until the chicken is crispy brown.

Sunday, January 8, 2012

Horseradish Lasagna

I've been on a horseradish kick lately.
Today I made a lasagna with horseradish.
Very tasty and bacon put this over the top.

1 pound ground beef, 85/15
12 slices cooked bacon
1 cup Onion, peeled and chopped
1 (4 oz.) can Green chilies, drained, chopped
1 tablespoons ground cumin seasoning
4 cups prepared tomato sauce
2 cups chunky mild salsa
12 Lasagna noodles, uncooked
2 cups shredded mozzarella cheese
1 (15 oz.) container ricotta cheese
2 large eggs
3 tablespoons Prepared horseradish

Brown ground beef and onion, drain.
Stir in green chilies and seasoning; set aside.
In a large bowl mix together tomato sauce and salsa.
Spoon 1 cup tomato/salsa mixture into 13x9x2-inch pan.
Place four lasagna noodles (uncooked) in pan
(there should be extra room in the pan);
spoon an additional 1 cup sauce over noodles.
Place or arrange cooked bacon in the pan.
Spoon half of ground beef mixture evenly over top,
sprinkle with 1/3 of mozzarella cheese.
Whisk together ricotta and horseradish;
spread half of the ricotta, egg and mozzarella;
top with 1 cup of sauce and 4 lasagna noodles.
Repeat, ending with four noodles,
remaining 1 cup sauce and 1/3 of mozzarella cheese.
Bake at 350 F for 45-55 minutes.
Let stand 10 minutes before slicing.
Serve on top of shredded lettuce
with 1 tablespoon Horseradish Cream Sauce.

Home Canned Fresh Salsa

When I was growing up I would help
my Mother in the kitchen make this.
We had a big fresh green garden and
would 'put up' as she called it
many fresh vegetables for winter use.
This salsa is made with fresh tomatoes
and other ingredients and is the best.

8 ripe tomatoes, peeled and chopped
2 1/2 cups onions, chopped
1 1/2 cups green peppers
1 cup jalapeno pepper, chopped
6 garlic cloves,peeled and minced
2 teaspoons ground cumin
2 teaspoons black pepper
1/8 cup salt
1/3 cup sugar
1/3 cup white vinegar
1 (15 ounce) can tomato sauce
1 (12 ounce) can tomato paste

Mix all ingredients together in a soup pot.
Bring to a slow boil for 10 minute.
Seal in clean canning jars and cook
in hot water bath for 10 minutes.

Snicker's Cookies

I use refrigerator sugar cookie dough
to wrap up pieces of Snicker's bars
to make a candy centered sugar cookie.
Easy to make and these taste great.

1/2 tube refrigerated sugar cookie dough, softened
1/4 cup all-purpose flour
24 miniature Snickers candy bars
Red and green colored sugar

In a small bowl, beat cookie dough
and flour until combined.
Shape 1-1/2 teaspoonfuls of dough
around each candy bar.
Dip in colored sugar.
Place 2 in. apart on parchment
paper lined baking sheets.
Bake at 350 degrees F.
for 10-12 minutes or until
edges are golden brown.
Remove to wire racks to cool.

Food Mill Mashed Potatoes

This makes for really good tasting
and the creamiest, fluffy potatoes.
I like to use both Yukon Gold and
Russet potatoes for mashed potatoes.

4 russet potatoes
2 Yukon Gold potatoes
1 teaspoon salt
1 cup whole milk
2 tablespoons unsalted butter
freshly ground black pepper

Fill a large pot halfway with cold water.
Peel potatoes and cut into 2" pieces,
adding to pot as they are cut.
Add cold water to cover by 1" if needed.
Stir in salt and bring to a boil,
then reduce heat to medium and simmer until tender.
Drain potatoes and transfer to a baking sheet.
Let dry, 5–10 minutes.
Pass potatoes through a food mill
along with butter into a large bowl.
Stir in the milk and season to taste.

Mashed Carrots

I add a russet potatoe to lighten
up the creamy mashed carrots.
This is one way to get your kids
to eat some good for you carrots.

1 pound carrots, peeled and sliced
1 russet potato, peeled and sliced
water for boiling
1 teaspoon salt
2 tablespoons butter
1 pint Greek yogurt
black pepper to taste
cream or milk if desired

Cook carrots and potato in boiling water
for about 30 minutes or until tender.
Drain and add in butter, salt and pepper.
Mix and when butter has melted add in yogurt.
Using an immersion blender chop up carrots.
I like to make these really creamy by adding
in some cream or milk to desired texture.

Crockpot Lasagna

It's easy to layer lasagna noodles along with
other ingredients into the bottom of a 6 quart
slow cooker the day or night before an event.
Refrigerate over night and cook on low power
for about 4 or 5 hours until it gets piping hot.
This dish is great to make for parties.
And the crispy bacon is a pleasant surprise.

12 lasagna noodles
12 slices cooked crispy bacon, chopped
2 cups red tomato sauce
2 cups ricotta cheese
2 cups shredded mozzarella
1 pound ground beef
1 small onion, peeled and chopped
1 green bell pepper, chopped
1/2 cup grated parmesan cheese
dried oregano

Cook lasagna noodles in boiling water.
Drain and let sit in cold water to cool.
Place beef in saute pan with onions and
green pepper to cook until browned.
Remve from heat, drain and let cool.
Place some pasta sauce on bottom of crock pot.
Layer in noodles, beef mixture, cheeses along
with bacon and more sauce as needed or desired.
Sprinkle top with dried oregano, cover with
plastic wrap and refrigerate overnight.
Remove to room temperature before taking off
plastic wrap, cover and cook on low for 4 hours.
Use a large spoon for ease of serving.

SnickerDoodle Cookies

I always make these cookies this time of year.
They ship and freeze well and store for weeks.
Nice crispy outside with a soft inside.

3 cups all-purpose flour
2-1/2 teaspoons cream of tartar
1-1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup vegetable shortening
2 large eggs
1/4 cup plain cream cheese
1 tablespoon apple cider vinegar
1-3/4 teaspoons vanilla
1-2/3 cup sugar
1-1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
dash of cloves
3/4 cup granulated sugar
3 tablespoons cinnamon

Preheat oven to 375 degrees F.
In a mixing bowl combine dry ingredients.
Beat together butter, shortening, and cream cheese,
Add in eggs one at a time, vanilla and vinegar.
Gradually mix dry ingredients into wet ingredients.
Roll dough into walnut sized balls and then roll
in a cinnamon-sugar mixture.
Bake for 11-13 minutes, until golden.

Saturday, January 7, 2012

Sliced Steak Salad

When I have left over cooked steak,
I like to thinly slice it and serve
it along with some dressed salad greens.
I use olive oil and red wine vinegar
which makes for a clean tasting and a
not so heavy dressing without mayonaise.

(Amounts depend on salad size)
left over cooked steak
table salt to taste
Wershtershire sauce to taste
Iceberg lettuce
grape tomatoes
pitted black olives
peeled red onion
ground black pepper
Gorgonzola cheese
extra virgin olive oil
Progresso red wine vinegar
fresh lemon zest

Slice cooked steak paper thin and
spinkle with table salt to taste.
Cut lettuce into serving pieces.
Cut grape tomatoes in half.
Cut black olives in half lengthwise.
Chop up some red onion to a dice.
Place all ingredients in a mixing bowl
and season with back pepper to taste.
Add in some crumbled Gorgonzola cheese.
Dress with olive oil and red wine vinegar.
Garnish with freshly grated lemon zest.
Enjoy with a glass of wine your choosing.

Corned Beef and Cabbage

You can add in some potatoes if you desire,
I made this a simple beef and cabbage meal.
Use a big stock pot for ease of adding in
the cabbage to cook down as it gets tender.
Cook at a simmer and do not allow this
to boil as it will make the beef tough.

1 packeged corned beef
water to cover beef
1 teaspoon pickling spices
1 head fresh cabbage

Place corned beef in pot with any juices
that are with it in the plastic package.
Cover beef with 4" cold water.
Add in some pickling spices, do not cover.
Bring to a boil on high heat then lower
heat to a gentle simmer and cook for
about 3 hours until the beef if fork tender.
Remove beef from pot and strain out spices,
Core and cut up cabbage in serving pieces
and place the cabbage in pot with the water.
Place corned beef on top of cabbage.
Add in more water if needed to cover beef.
Cook at a simmer until cabbage is tender,
about 30 minutes should be enough.

Friday, January 6, 2012

Mini Meatballs

These are about the size of walnuts
and are bursting with beef flavor.
I add these to pasta shells or
toss them in a lasagna or on pizza.
They also make great meatball subs.

1 pound ground beef
1 cup all purpose flour
1/2 cup cornmeal
salt to taste
1/2 cup oatmeal
1/4 cup beef broth or stock
1 tablespoon Accent Seasoning
1/4 teaspoon ground black pepper
canola oil for deep frying

Using a food processor pulse oatmeal
making a fine dust like powder.
Place oatmeal powder in a mixing bowl
and combine in Accent Seasoning, beef
broth and freshly ground black pepper.
Add in ground beef and mix to combine
to make a meatball forming mixture.
In a seperate mixing bowl combine flour
with the cornmeal and salt to taste.
Using a melon baller or your clean hands
form beef mixture into walnut sized meatballs.
Place meatballs in the bowl of the seasoned flour
turning to coat with the flour all over them.
Drop the meatballs into a deep fryer to just brown.
Then finish cooking them in the oven.

Wednesday, January 4, 2012

Great Taste Buffalo Wings

This is one of my favorite recipes.
I'm not saying these are better tasting than
deep fried because deep fried food rules but
these spicy hot broiled chicken wings are
better for your health than deep fried.
And these really are crispy and good tasting.

12 chicken wings (about 2 pounds)
1/4 cup cornstarch
2 tablespoons unsalted butter, melted
3 tablespoons bottled hot pepper sauce
1 teaspoon sweet smoked paprika
1 teaspoon Old Bay Seasoning
Black pepper to taste
1/2 cup plain Greek yogurt
1/2 cup Real mayonnaise
1/2 cup crumbled blue cheese
1 clove garlic, peeled and minced
1 tablespoon white vinegar
Celery sticks

Preheat oven broiler to high heat.
Wash and pat dry chicken wings.
Cut wings at joints to form 24 pieces.
Place chicken pieces in a non-reactive bowl,
dust in corn starch and mix to coat wings.
In another mixing bowl stir together melted butter,
hot pepper sauce, paprika and Old Bay Seasoning.
Pour mixture over chicken wings, mixing to coat.
Cover chicken with plastic wrap and refrigerate
for at least 4 hours or overnight.
Remove chicken from marinade and place
the wings on a foil lined baking pan.
Sprinkle chicken with salt and pepper to taste.
Brush with some of the marinating sauce.
Broil chicken 4 to 5 inches from the heat
for about 10 minutes or until light brown.
Turn the chicken pieces over and
brush again with the marinating sauce.
Broil for 10 to 15 minutes more or until
the chicken is tender and cooked through.
In a food processor combine sour cream, yogurt,
mayonnaise, blue cheese, garlic, and vinegar.
Cover and process until smooth.
Serve wings with celery sticks and blue cheese dip.

Quinoa and Flax Tater Tots

Homemade Tater Tots made with Quinoa flakes
and Flax meal are a healthy tasty treat.

1 cup quinoa flakes
1/4 cup golden flax meal
nonstick cooking spray
1/3 cup finely chopped onion
4 russet potatoes, peeled
1 Tbsp. kosher or sea salt, plus more
1 large egg, beaten
1 teaspoon cayenne pepper
1 teaspoon sweet smoked paprika
1/2 teaspoon garlic powder
Freshly ground black pepper

Preheat oven to 375 degrees F.
Combine quinoa flakes and flax meal in a bowl; set aside.
Heat a medium nonstick skillet over medium heat.
Spray generously with nonstick spray.
Add onion and cook, stirring occasionally,
until soft, about 8 minutes.
Transfer onion to a bowl; set aside.
Wipe out and reserve skillet.
Finely grate potatoes to make 4 cups.
Place potatoes to a bowl, add egg and mix well.
Add reserved onion, cayenne, paprika, and garlic powder;
season lightly with salt and pepper.
Using your hands, form potato mixture into 1" balls.
Roll potato balls in quinoa flake mixture.
Heat a medium nonstick skillet over medium heat.
Spray lightly with nonstick spray.
Working in batches, cook balls, turning,
until golden brown, about 2 minutes on each side.
Transfer tots to a rimmed baking sheet.
Bake until cooked through, about 10 minutes.

Clam Chowder and Pasta Shells

Open up a can of clam chowder,
add it to some cooked pasta,
some frozen green peas and
some fresh grape tomatoes.
This looks as good as it tastes.

1 cup cooked pasta shells
1 (18 ounce) can clam chowder
1/2 cup frozen peas
2 strips bacon, cooked
8 grape tomatoes
1/2 teaspoon dried chives
dash of black pepper

Place cooked pasta in a bowl,
mix in soup, peas, bacon, and tomatoes.
Season with salt and pepper to taste.
Season with dried chives if desired.
Slowly heat in microwave or put in a
soup pot to slowly heat on stovetop.

Potato Puff Pastry

Made along the same method as cream puff pastry
but you fry and not bake these potato puffs.
I add in some cooked mashed potatoes to make
a very light and crispy good taste treat.

1 tablespoon unsalted butter
1/2 cup all purpose flour
1/2 cup whole milk
dash of salt
dash of black pepper
2 large eggs
1 cup cooked mashed potatoes
canola oil for frying
sour cream for dipping

Heat a small pot on medium high heat,
melt the butter and add in the flour.
Add salt, pepper and stir with a wooden
spoon to combine and make a smooth roux.
Add in one egg at a time, stirring well.
Add in mashed potatoes, stir to combine.
Drop by teaspoonfuls into 360 degree oil,
fry until crispy brown, about two minutes.
Remove to drain on wire rack or towels.
Serve warm with sour cream on the side.

Monday, January 2, 2012

Archway Cookie Ice Box Cake

I make this cake using the raspberry filled cookies.
Any flavor that you like will be just as yummy.
You make this one day ahead and refrigerate it.
This is easy to make and always a hit at parties.

2 packages Archway cookies
1 pint whipping cream
1 teaspoon vanilla extract
2 tablespoons cocoa powder
fresh mint

Take the 24 filled Archway cookies and
place them on a baking sheet to broil,
or under a toaster oven just to brown.
Remove cookies to cool to rome temperature.
In a cold glass bowl whip cream.
Place a layer of cookies on a serving dish.
Cover with a layer of whipped cream and
then layer with cookies and cream ubtil done.
Top with a sprinkle of baking cocoa powder.
Serve cold with a sprig of fresh mint.

Salmon Salad Stuffed Tomatoes

Everyone knows salmon is good for you,
I stuff some fresh tomatoes with this
tasty salmon salad with lima beans.
No mayonaise in this healthy recipe.
It's a different and good side dish.

1 cup canned salmon, flaked
1/2 cup canned lima beans, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
4 kalamata olives, pitted and diced
1 teaspoon peeled, minced red onion
1/2 teaspoon dried chopped parsley
1/4 teaspoon dried chopped chives
ground black pepper to taste
4 red ripe tomatoes
4 tablespoons grated parmesan cheese

In a mixing bowl combine salmon,
lima beans, olive oil, lemon juice,
olives, onion, parsley, pepper and chives.
Preheat oven on high broil setting.
Cut off the top of tomatoes and scoop out
pulp and seeds from inside making a bowl.
Add scooped out tomato to salmon mixture
in bowl and mix well to combine.
Fill tomato bowls with salmon mixture,
place filled tomatoes in a baking dish
and top with grated parmesan cheese.
Broil to just brown the cheese a bit.
You can now serve them but I like to
nuke them in the microwave a minute or two.

Sunday, January 1, 2012

BLT with HorseRadish Cream

I made a very gourmet style BLT sandwich
by peeling some grape tomatoes and soaking
them in a creamy sauce made with prepared
horseradish. Which adds a tasty little zing.
Sauteing the tomatoes in the rendered bacon fat
adds a complex flavor to the tomatoes which
you can't get in simply placing a few
slices of bacon into the sandwich.
And the prepared horeradish takes this
BLT sandwich over the top in flavor.

20 whole grape tomatoes
6 slices of smoked bacon
1/4 teaspoon garlic powder
1/4 teasoon salt
1 tablespoon horseradish
2 tablespoons whole milk
2 tablespoons mayonaise

Cut bacon into 2" pieces and place
in a cold frying pan and heat to low to
saute until desired doneness turning often.
Remove bacon from pan and add in the
whole grape tomatoes, raise heat and
cook them until they are heated through.
Remove tomatoes and place them in a bowl
of ice cold water to help in removing skins.
Peel skins off using your fingers.
In a seperate bowl combine horseradish,
milk, mayonaise, salt and garlic powder.
Pour over peeled tomatoes, cover and
let rest while making the BLT sandwich.
Toast bread and place the tomatoes with
some of the creamy sauce on one slice.
Then some iceberg lettuce and some bacon.
Spread some of the horseradish sauce on
bread, top sandwich and cut in half.