The crust is golden brown while
the inside has a creamy texture.
Using a Pillsbury hot-roll mix
makes this a real easy bread to bake.
It rises but will not go over the dish.
Ingredients:
1 tablespoon vegetable oil
1 box Pillsbury hot-roll mix
1 cup hot water
1 large egg
2 cups cooked white rice
Directions:
In a mixing bowl combine flour
with the packet of yeast.
Add in the rice and combine well.
In a measuring cup blend egg and water,
pour into flour and rice mixture,
mix just to make a loose batter.
Cover bowl and let rest for 15 minutes.
Preheat oven to 375 degrees F.
Grease bottom and sides of a
casserole dish and place dough in dish.
Batter will be loose.
Bake uncovered for 1 hour.
remove to cool before slicing.
Thursday, April 26, 2012
Guacamole
Guacamole is best when made right before serving,
but will stay refrigerated in a sealed container.
This is a simple recipe for a good avocado dip.
Ingredients:
3 whole ripe Hass avocados
1 whole fresh lime
3 Roma tomatoes
2 tablespoons chopped red onions
2 tablespoons chopped cilantro
1 Jalapeno pepper
4 dashes of salt or to taste
1/4 teaspoon grated parmesan cheese
Directions:
Cut each avocado in half and remove the seed.
Scoop out the avocado and add to a medium bowl.
Smash avocado with a fork leaving some bite size pieces.
Add the juice from a lime and mix together.
Cut the tomatoes in half and remove the seeds.
Chop the tomatoes and add them to the bowl.
Then chop the red onion, cilantro, and jalapeno pepper,
remove the seeds and add tomatoes to the bowl.
Add the salt and mix the ingredients together.
Garnish with freshly grated parmesan cheese.
Serve chilled or at room temperature.
but will stay refrigerated in a sealed container.
This is a simple recipe for a good avocado dip.
Ingredients:
3 whole ripe Hass avocados
1 whole fresh lime
3 Roma tomatoes
2 tablespoons chopped red onions
2 tablespoons chopped cilantro
1 Jalapeno pepper
4 dashes of salt or to taste
1/4 teaspoon grated parmesan cheese
Directions:
Cut each avocado in half and remove the seed.
Scoop out the avocado and add to a medium bowl.
Smash avocado with a fork leaving some bite size pieces.
Add the juice from a lime and mix together.
Cut the tomatoes in half and remove the seeds.
Chop the tomatoes and add them to the bowl.
Then chop the red onion, cilantro, and jalapeno pepper,
remove the seeds and add tomatoes to the bowl.
Add the salt and mix the ingredients together.
Garnish with freshly grated parmesan cheese.
Serve chilled or at room temperature.
Wednesday, April 25, 2012
Awesome French Fried Potatoes
The best tasting and crispy French fries
are not difficult to make if you follow
a few simple rules while making them.
McDonald's first sold great tasting French
fries because they were fried in beef tallow.
I guess for health reasons they turned to
deep frying the fries in vegetable oil
which took away flavor of those great fries.
Here is my recipe for making the best tasting
better than todays McDonald's french fries.
Use a deep fryer if you have one or use a frypan.
Ingredients:
6 Idaho russet potatoes
2 cups Peanut oil
1/2 pound Lard
Salt to taste
Directions:
Peel and cut both ends of potatoes.
Cut potatoes into 3/8" square fries.
Place in a big bowl and cover with cold water.
Soak for two hours changing water after an hour.
Preheat oven to 350 degrees F. Dry potato fries thoroughly with paper towels
and place them in one layer on a baking sheet.
Place in oven to dry the potatoes for 10 minutes.
Heat about an inch of peanut oil and lard.
in a large, heavy bottomed frypan to 290 degrees.
Par-fry potatoes gently for about two minutes
until cooked through but still completely pale.
Place on a paper-towel lined sheet pan and
cool in the refrigerator to stop cooking process.
Re-heat oil to 360 degrees F.
Cook fries until golden and crispy, about 3 to 4 minutes.
Remove from pan and toss with salt to taste.
are not difficult to make if you follow
a few simple rules while making them.
McDonald's first sold great tasting French
fries because they were fried in beef tallow.
I guess for health reasons they turned to
deep frying the fries in vegetable oil
which took away flavor of those great fries.
Here is my recipe for making the best tasting
better than todays McDonald's french fries.
Use a deep fryer if you have one or use a frypan.
Ingredients:
6 Idaho russet potatoes
2 cups Peanut oil
1/2 pound Lard
Salt to taste
Directions:
Peel and cut both ends of potatoes.
Cut potatoes into 3/8" square fries.
Place in a big bowl and cover with cold water.
Soak for two hours changing water after an hour.
Preheat oven to 350 degrees F. Dry potato fries thoroughly with paper towels
and place them in one layer on a baking sheet.
Place in oven to dry the potatoes for 10 minutes.
Heat about an inch of peanut oil and lard.
in a large, heavy bottomed frypan to 290 degrees.
Par-fry potatoes gently for about two minutes
until cooked through but still completely pale.
Place on a paper-towel lined sheet pan and
cool in the refrigerator to stop cooking process.
Re-heat oil to 360 degrees F.
Cook fries until golden and crispy, about 3 to 4 minutes.
Remove from pan and toss with salt to taste.
Sunday, April 22, 2012
Soup from Garden Salad
When I make a fresh vegetable salad
there always are left overs to eat.
One thing I like to make to use up
the left over salad ingredients is soup.
In this soup recipe I added in some
left over cooked chicken as well.
Simple to prepare and tastes great.
Ingredients:
2 cups cold water
1 chicken boullion cube
dash of ground black pepper
left-over garden salad
1/4 cup cold milk
2 tablespoons cornstarch
slices of Italian bread
Directions:
In a small cup disolve cornstarch
in milk by whisking with a fork.
Place milk into a sauce or soup pot
along with water, boullion cube, pepper
and the left over salad ingredients.
Bring to a boil and then add in chicken.
Serve warm with a slice of Italian bread
on the bottom of each serving bowl.
there always are left overs to eat.
One thing I like to make to use up
the left over salad ingredients is soup.
In this soup recipe I added in some
left over cooked chicken as well.
Simple to prepare and tastes great.
Ingredients:
2 cups cold water
1 chicken boullion cube
dash of ground black pepper
left-over garden salad
1/4 cup cold milk
2 tablespoons cornstarch
slices of Italian bread
Directions:
In a small cup disolve cornstarch
in milk by whisking with a fork.
Place milk into a sauce or soup pot
along with water, boullion cube, pepper
and the left over salad ingredients.
Bring to a boil and then add in chicken.
Serve warm with a slice of Italian bread
on the bottom of each serving bowl.
Saturday, April 21, 2012
Roasted Garlic Seasoning
This is good gourmet tasting stuff.
No salt just fresh ground flavor.
I use this to season pop-corn and
it tastes great on potato chips.
On pizza and pasta this is so good.
Ingredients:
8 cloves garlic, sliced very thin
2 teaspoons finely ground sea salt,
4 black peppercorns
1/2 teaspoon mustard powder
Pinch of chili powder
Directions:
Preheat the oven to 350 degrees F.
Place the thinly sliced garlic between
some parchment paper on a baking sheet.
Bake until garlic is dry, about 15 minutes.
Remove garlic from the oven and cool.
In a grinder add the dried garlic,
salt, black peppercorns, mustard powder,
and chili powder. Grind them all up in a
food processor or grinding mill.
Use to season chicken, steak, sefood
pork or even on fresh vegetables.
No salt just fresh ground flavor.
I use this to season pop-corn and
it tastes great on potato chips.
On pizza and pasta this is so good.
Ingredients:
8 cloves garlic, sliced very thin
2 teaspoons finely ground sea salt,
4 black peppercorns
1/2 teaspoon mustard powder
Pinch of chili powder
Directions:
Preheat the oven to 350 degrees F.
Place the thinly sliced garlic between
some parchment paper on a baking sheet.
Bake until garlic is dry, about 15 minutes.
Remove garlic from the oven and cool.
In a grinder add the dried garlic,
salt, black peppercorns, mustard powder,
and chili powder. Grind them all up in a
food processor or grinding mill.
Use to season chicken, steak, sefood
pork or even on fresh vegetables.
Oven Baked Chicken
These are nice and juicy tasting,
with the right amount of salt to sweet.
I tried to get the skin to crisp up
but it didn't although it added flavor
and the chicken meat was good tasting.
You don't need to add any liquid to the pan
as the chicken with release some juices.
Ingredients:
4 tablespoons olive oil
6 chicken leg quarters
3 teaspoons Adobo seasoning
3 teaspoons balsamic vinager
3 teaspoons BBQ sauce
Directions:
Preheat oven to 350 degrees F.
Wash and pat dry chicken, place in
a roasting pan and then drizzle with oil.
Sprinkle chicken with Adobo seasoning,
and spray with balsamic vinager.
Bake uncovered for 90 minutes,
remove from oven and drizzle on BBQ
sauce and place under the broiler for
5 minutes or until a little browned.
with the right amount of salt to sweet.
I tried to get the skin to crisp up
but it didn't although it added flavor
and the chicken meat was good tasting.
You don't need to add any liquid to the pan
as the chicken with release some juices.
Ingredients:
4 tablespoons olive oil
6 chicken leg quarters
3 teaspoons Adobo seasoning
3 teaspoons balsamic vinager
3 teaspoons BBQ sauce
Directions:
Preheat oven to 350 degrees F.
Wash and pat dry chicken, place in
a roasting pan and then drizzle with oil.
Sprinkle chicken with Adobo seasoning,
and spray with balsamic vinager.
Bake uncovered for 90 minutes,
remove from oven and drizzle on BBQ
sauce and place under the broiler for
5 minutes or until a little browned.
Friday, April 20, 2012
Grilled Adobo BBQ Chicken
This is an easy to make and very
good tasting recipe for chicken.
Seasoned with Adobo and pepper,
finished with your best BBQ sauce,
and grilled to yummy perfection.
Ingredients:
8 bone-in, skin-on chicken pieces
1/4 cup Extra Virgin Olive Oil
2 teaspoons Adobo Seasoning with Pepper
your favorite BBQ sauce to taste
Directions:
Heat grill to medium-high heat.
Rinse chicken with cold water
and pat dry using paper towels.
In a bowl coat chicken with olive oil
tossing to coat chicken completely.
Sprinkle chicken all over with Adobo.
Place chicken on grill skin-side down.
Cook until skin turns dark golden brown,
about 10 minutes, checking after 5 min.
Turn chicken pieces and brush with
your favorite BBQ sauce to taste.
Continue cooking, turning and basting
until chicken is cooked through,
about 10 to 15 minutes more.
good tasting recipe for chicken.
Seasoned with Adobo and pepper,
finished with your best BBQ sauce,
and grilled to yummy perfection.
Ingredients:
8 bone-in, skin-on chicken pieces
1/4 cup Extra Virgin Olive Oil
2 teaspoons Adobo Seasoning with Pepper
your favorite BBQ sauce to taste
Directions:
Heat grill to medium-high heat.
Rinse chicken with cold water
and pat dry using paper towels.
In a bowl coat chicken with olive oil
tossing to coat chicken completely.
Sprinkle chicken all over with Adobo.
Place chicken on grill skin-side down.
Cook until skin turns dark golden brown,
about 10 minutes, checking after 5 min.
Turn chicken pieces and brush with
your favorite BBQ sauce to taste.
Continue cooking, turning and basting
until chicken is cooked through,
about 10 to 15 minutes more.
Tuesday, April 17, 2012
Grilled Fresh Celery Salad
This is one tasty side salad to make
that goes great along with baked beans.
The celery stays crunchy after grilling,
has a smoky yet sour taste that goes
good with a sweet and tangy BBQ sauce.
Be sure to peel the strings off of them,
you'll be glad you did when you cut them.
Ingredients:
6 fresh celery stalks
2 tablespoons olive oil
2 tablespoons brown sugar
salt to taste
BBQ sauce for coating
Directions:
Cut ends off of celery and peel.
Yes, I said peel them using a
vegetable peeler to remove the strings. Combine olive oil and brown sugar
in a bowl and place celery in to
coat all over really good.
Preheat a grill to high heat.
Place celery on grill to get marks,
for about 5 minutes on each side.
Remove celery and cut into desired
serving size pieces, toss in BBQ sauce.
Season with salt to taste.
Serve with BBQ sauce if desired.
that goes great along with baked beans.
The celery stays crunchy after grilling,
has a smoky yet sour taste that goes
good with a sweet and tangy BBQ sauce.
Be sure to peel the strings off of them,
you'll be glad you did when you cut them.
Ingredients:
6 fresh celery stalks
2 tablespoons olive oil
2 tablespoons brown sugar
salt to taste
BBQ sauce for coating
Directions:
Cut ends off of celery and peel.
Yes, I said peel them using a
vegetable peeler to remove the strings. Combine olive oil and brown sugar
in a bowl and place celery in to
coat all over really good.
Preheat a grill to high heat.
Place celery on grill to get marks,
for about 5 minutes on each side.
Remove celery and cut into desired
serving size pieces, toss in BBQ sauce.
Season with salt to taste.
Serve with BBQ sauce if desired.
Shrimp Cocktail Sauce
For years I've tried to re-create a red sauce
for using with shrimp cocktail like those on
sale in the grocery stores in those glass jars.
Today I re-created it, this is it!
Ingredients:
2 tablespoons prepared horseradish
1 cup prepared tomato ketchup
2 tablespoons white sugar
dash of ground black pepper
Directions:
In a bowl combine horseradish, ketchup
sugar and ground black pepper to taste.
Store refrigerated for up to a week.
for using with shrimp cocktail like those on
sale in the grocery stores in those glass jars.
Today I re-created it, this is it!
Ingredients:
2 tablespoons prepared horseradish
1 cup prepared tomato ketchup
2 tablespoons white sugar
dash of ground black pepper
Directions:
In a bowl combine horseradish, ketchup
sugar and ground black pepper to taste.
Store refrigerated for up to a week.
Dessert Roma Plum Tomatoes
Poached in a simple syrup infused with
cinnamon and allspice this is a treat.
Use garden fresh tomatoes for the best
tasting surprisingly good dessert ever.
Ingredients
8 fresh plum tomatoes
3 cups water
1 cup sugar
2 cinnamon sticks
1/4 teaspoon allspice
1/4 teaspoon cloves
3 cups ice cold water
Directions:
In a sauce pan bring water and sugar to a boil,
add in cinnamon sticks, allspice and cloves.
Remove stem end from tomatoes and add to water.
Simmer for 8 minutes and then remove tomatoes,
to a pot of cold water, when cool remove skins.
Cut tomatoes in half and remove seeds then
place the seeded tomatoes back in the
flavored simple syrup to simmer 20 minutes.
Remove dessert tomatoes to cool before serving.
cinnamon and allspice this is a treat.
Use garden fresh tomatoes for the best
tasting surprisingly good dessert ever.
Ingredients
8 fresh plum tomatoes
3 cups water
1 cup sugar
2 cinnamon sticks
1/4 teaspoon allspice
1/4 teaspoon cloves
3 cups ice cold water
Directions:
In a sauce pan bring water and sugar to a boil,
add in cinnamon sticks, allspice and cloves.
Remove stem end from tomatoes and add to water.
Simmer for 8 minutes and then remove tomatoes,
to a pot of cold water, when cool remove skins.
Cut tomatoes in half and remove seeds then
place the seeded tomatoes back in the
flavored simple syrup to simmer 20 minutes.
Remove dessert tomatoes to cool before serving.
Monday, April 16, 2012
BBQ Grilled Sirloin Steaks
It's grill season here in New England again.
I'm stoked and smiling because I make one
of the best tasting steaks on the grill.
This is a simple recipe everyone likes.
Ingredients:
4 Sirloin Steaks
2 Tablespoons Lite Soy Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Dijon Mustard
2 Tablespoons BBQ Sauce
Juice of one Fresh Lime
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Black Pepper
Directions:
Bring the sirloin steaks to room temperature.
Preheat, clean and oil the grill grates.
Place the soy sauce, sherry, mustard, BBQ sauce,
lime juice, thyme, garlic salt, and pepper in a bowl.
. Brush the sirloin steaks on both sides with the glaze.
Grill over direct medium-high heat for 4 minutes.
Turn the steaks over, brush again with the glaze,
and grill for 4 minutes longer for medium-rare.
Remove sirloin steaks from the grill
and let rest five minutes before serving.
I'm stoked and smiling because I make one
of the best tasting steaks on the grill.
This is a simple recipe everyone likes.
Ingredients:
4 Sirloin Steaks
2 Tablespoons Lite Soy Sauce
2 Tablespoons Dry Sherry
2 Tablespoons Dijon Mustard
2 Tablespoons BBQ Sauce
Juice of one Fresh Lime
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Salt
1/2 Teaspoon Black Pepper
Directions:
Bring the sirloin steaks to room temperature.
Preheat, clean and oil the grill grates.
Place the soy sauce, sherry, mustard, BBQ sauce,
lime juice, thyme, garlic salt, and pepper in a bowl.
. Brush the sirloin steaks on both sides with the glaze.
Grill over direct medium-high heat for 4 minutes.
Turn the steaks over, brush again with the glaze,
and grill for 4 minutes longer for medium-rare.
Remove sirloin steaks from the grill
and let rest five minutes before serving.
Sunday, April 15, 2012
Asparagus in Cheese Sauce
This cheese sauce is so good tasting,
I couldn't stop eating it and
kept going back for more asparagus.
This would make for a great tasting
asparagus cream soup if put into a
blender or food processor for a spin.
Ingredients:
24 fresh asparagus spears
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup gorgonzola cheese, crumbled
1/4 cup parmesan cheese, shaved
1/2 cup cream
1/4 cup cold water
1 slice red onion, minced
Directions:
Heat a small saute pan on low heat
adding in butter and cheeses to melt.
In a small bowl combine flour, water
and cream to a smooth consintancy.
Add to cheese sauce and stir well.
Add in minced red onion.
Cut asparagus into serving size and
add to cheese sauce to heat through.
Remove from saute pan to a serving dish
and let cool 10 minutes before serving.
I couldn't stop eating it and
kept going back for more asparagus.
This would make for a great tasting
asparagus cream soup if put into a
blender or food processor for a spin.
Ingredients:
24 fresh asparagus spears
1 tablespoon unsalted butter
1 tablespoon flour
1/2 cup gorgonzola cheese, crumbled
1/4 cup parmesan cheese, shaved
1/2 cup cream
1/4 cup cold water
1 slice red onion, minced
Directions:
Heat a small saute pan on low heat
adding in butter and cheeses to melt.
In a small bowl combine flour, water
and cream to a smooth consintancy.
Add to cheese sauce and stir well.
Add in minced red onion.
Cut asparagus into serving size and
add to cheese sauce to heat through.
Remove from saute pan to a serving dish
and let cool 10 minutes before serving.
Wednesday, April 11, 2012
Canned Tuna and Avocado Salad
Fresh avocado replaces mayonnaise in this
good for you canned tuna or salmon salad.
Mayonnaise contains all bad for you fat
while avocado is loaded with the good stuff.
I use this on Rye toast to make a great
tasting open faced sandwich for lunch.
Ingredients
1 fresh ripe avocado
10 ounces canned tuna
1/2 celery stalk, minced 1 slice red onion, minced
dash of black pepper
Directions
Cut avocado in half and remove pit.
Use a spoon to remove avocado meat
and mash in a bowl with drained tuna.
Add in minced celery, onion and pepper.
Spread mixture on toast and serve.
good for you canned tuna or salmon salad.
Mayonnaise contains all bad for you fat
while avocado is loaded with the good stuff.
I use this on Rye toast to make a great
tasting open faced sandwich for lunch.
Ingredients
1 fresh ripe avocado
10 ounces canned tuna
1/2 celery stalk, minced 1 slice red onion, minced
dash of black pepper
Directions
Cut avocado in half and remove pit.
Use a spoon to remove avocado meat
and mash in a bowl with drained tuna.
Add in minced celery, onion and pepper.
Spread mixture on toast and serve.
Almond Chocolate Chip Cookies
These chocolate chip cookies
don't have brown sugar in them
as most chocolate chip cookies do.
They are flavored with almond extract
as a nice variation from the usual.
Ingredients:
1/2 cup butter, softened
3/4 cup white granulated sugar
1 large egg
1 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
Directions:
In a mixing bowl, cream butter and sugar.
Beat in egg and almond extract
. Combine dry ingredients;
add to creamed mixture and mix well.
Fold in the chocolate chips.
Drop by teaspoonfuls 2 in. apart
onto parchment lined baking sheets.
Bake at 350 degrees F. for 12-15 minutes
or until edges are golden brown.
Remove to a wire rack to cool.
don't have brown sugar in them
as most chocolate chip cookies do.
They are flavored with almond extract
as a nice variation from the usual.
Ingredients:
1/2 cup butter, softened
3/4 cup white granulated sugar
1 large egg
1 teaspoon almond extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
Directions:
In a mixing bowl, cream butter and sugar.
Beat in egg and almond extract
. Combine dry ingredients;
add to creamed mixture and mix well.
Fold in the chocolate chips.
Drop by teaspoonfuls 2 in. apart
onto parchment lined baking sheets.
Bake at 350 degrees F. for 12-15 minutes
or until edges are golden brown.
Remove to a wire rack to cool.
Monday, April 9, 2012
Apple Pancake Slices
With one whole slice of apple in each pancake
these could be called fresh fried apple fritters.
Easy to make using a boxed pancake mix,
these are as tasty as an apple can get.
Ingredients
2 Ida Red apples
1 teaspoon ground cinnamon
1/4 cup white sugar
2 cups pancake batter
Oil for frying
Directions
Peel and core apples then
cut into 1/4" slices.
Dip each apple slice in prepared
pancake batter and fry until done.
these could be called fresh fried apple fritters.
Easy to make using a boxed pancake mix,
these are as tasty as an apple can get.
Ingredients
2 Ida Red apples
1 teaspoon ground cinnamon
1/4 cup white sugar
2 cups pancake batter
Oil for frying
Directions
Peel and core apples then
cut into 1/4" slices.
Dip each apple slice in prepared
pancake batter and fry until done.
Broiled Sirloin Steak Strips
Sliced beef in a tasty sweet and salty sauce
is broiled to crispy and tasty perfection.
I think I just drooled on my keyboard!
Ingredients:
1 top sirloin steak, thawed if needed
2 tablespoons tomato ketchup
1 teaspoon low sodium Soy sauce
1 teaspoon red wine vinegar
1 teaspoon prepared brown mustard
1/2 teaspoon honey
1/2 teaspoon maple syrup
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
In a bowl combine ketchup, soy sauce,
vinegar, mustard, honey, maple syrup,
brown sugar, garlic powder, and black pepper.
Slice steak on the bias and place in marinade.
Let rest 20 minutes at room temperature.
Preheat broiler to high heat.
Remove steak stips from marinade and
place marinated stips of steak on a
foil lined baking sheet and broil for
5 minutes, turn and broil until done.
is broiled to crispy and tasty perfection.
I think I just drooled on my keyboard!
Ingredients:
1 top sirloin steak, thawed if needed
2 tablespoons tomato ketchup
1 teaspoon low sodium Soy sauce
1 teaspoon red wine vinegar
1 teaspoon prepared brown mustard
1/2 teaspoon honey
1/2 teaspoon maple syrup
1 tablespoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Directions
In a bowl combine ketchup, soy sauce,
vinegar, mustard, honey, maple syrup,
brown sugar, garlic powder, and black pepper.
Slice steak on the bias and place in marinade.
Let rest 20 minutes at room temperature.
Preheat broiler to high heat.
Remove steak stips from marinade and
place marinated stips of steak on a
foil lined baking sheet and broil for
5 minutes, turn and broil until done.
Mashed Potatoes
I like to use Yukon Gold potatoes to make
mashed potatoes but any potato is fine.
After making mashed potatoes you can add in
all kinds of seasonings and flavorings.
Chives, roasted garlic, bacon, or truffles.
Ingredients
6 potatoes, peeled
8 cups cold water
1 teaspoon salt
3 tablespoons butter
1/2 cup milk
1/4 teaspoon black pepper
Directions:
Cut up peeled potatoes in quarters,
and place in a pot with salted water.
Bring to a boil on high and lower
to simmer for about 20 minutes.
Drain water and keep potatoes in hot pot.
Add butter, salt and pepper to taste.
Mash potatoes as desired and add in milk,
Mash to combine milk to desired consistancy.
Serve warm.
mashed potatoes but any potato is fine.
After making mashed potatoes you can add in
all kinds of seasonings and flavorings.
Chives, roasted garlic, bacon, or truffles.
Ingredients
6 potatoes, peeled
8 cups cold water
1 teaspoon salt
3 tablespoons butter
1/2 cup milk
1/4 teaspoon black pepper
Directions:
Cut up peeled potatoes in quarters,
and place in a pot with salted water.
Bring to a boil on high and lower
to simmer for about 20 minutes.
Drain water and keep potatoes in hot pot.
Add butter, salt and pepper to taste.
Mash potatoes as desired and add in milk,
Mash to combine milk to desired consistancy.
Serve warm.
Sunday, April 8, 2012
Apple Crisp
A very good tasting comfort food.
Use baking apples like Granny Smith
Ida Red or Golden Delicious for this.
It's even better tasting the next day,
serve along with vanilla ice cream.
Ingredients:
Butter flavored cooking spray
6 baking apples,peeled
3/4 cup brown sugar
3/4 cup flour
3/4 cup oats
8 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons white sugar
Directions:
Preheat oven to 375 degrees F.
Spray a 8"x8" baking dish with
butter flavored cooking spray.
In a mixing bowl combine flour
along with the oats and butter.
After you peel the apples cut
around the core to make about
six slices out of each apple.
Place apples in prepared baking dish
and pour sugar mixture evenly over apples.
Bake un-covered for 30 minutes or
until top is brown and apples are soft.
Remove to cool some before serving.
Use baking apples like Granny Smith
Ida Red or Golden Delicious for this.
It's even better tasting the next day,
serve along with vanilla ice cream.
Ingredients:
Butter flavored cooking spray
6 baking apples,peeled
3/4 cup brown sugar
3/4 cup flour
3/4 cup oats
8 tablespoons butter, melted
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons white sugar
Directions:
Preheat oven to 375 degrees F.
Spray a 8"x8" baking dish with
butter flavored cooking spray.
In a mixing bowl combine flour
along with the oats and butter.
After you peel the apples cut
around the core to make about
six slices out of each apple.
Place apples in prepared baking dish
and pour sugar mixture evenly over apples.
Bake un-covered for 30 minutes or
until top is brown and apples are soft.
Remove to cool some before serving.
Stuffed English Cucumber
I took one of those long almost seedless cucumbers
that come all wrapped in plastic and stuffed it
with a combination of guacamole and ricotta cheese.
Baked it to make an attractive party appetizer.
Ingredients:
1 English cucumber
1 tablespoon honey
6 tablespoons prepared guacamole
6 tablespoons ricotta cheese
1 teaspoon cinnamon-sugar
dash of salt or to taste
Directions:
Preheat oven to 425 degrees F.
Remove plastic from cucumber and
cut it lengthwise in half.
Use a spoon to remove seeds
creating a place to place the stuffing.
Bring a large pot of water to a boil
and lower to simmer cucumbers until soft.
Remove cucumbers and pat dry with paper towels.
Drizzle inside of cucumber with honey.
Stuff cucumber with prepared guacamoli
then cover the guacamoli with a good amount
of ricotta cheese right out of the container.
Sprinkle the top of ricotta with salt and
some cinnamon sugar, place on baking sheet.
Bake for 45 minutes or until cheese is browned.
To serve cut stuffed and baked cucumber
into 1/2 inch slices, serve warm or cold.
that come all wrapped in plastic and stuffed it
with a combination of guacamole and ricotta cheese.
Baked it to make an attractive party appetizer.
Ingredients:
1 English cucumber
1 tablespoon honey
6 tablespoons prepared guacamole
6 tablespoons ricotta cheese
1 teaspoon cinnamon-sugar
dash of salt or to taste
Directions:
Preheat oven to 425 degrees F.
Remove plastic from cucumber and
cut it lengthwise in half.
Use a spoon to remove seeds
creating a place to place the stuffing.
Bring a large pot of water to a boil
and lower to simmer cucumbers until soft.
Remove cucumbers and pat dry with paper towels.
Drizzle inside of cucumber with honey.
Stuff cucumber with prepared guacamoli
then cover the guacamoli with a good amount
of ricotta cheese right out of the container.
Sprinkle the top of ricotta with salt and
some cinnamon sugar, place on baking sheet.
Bake for 45 minutes or until cheese is browned.
To serve cut stuffed and baked cucumber
into 1/2 inch slices, serve warm or cold.
Roasted Chick Peas
Coated with cinnamon and sugar these
roasted garbanzo beans are a treat.
An inexpensive and healthy snack.
Ingredients:
1 (15oz. can) chickpeas, drained
1 tablespoon tahini paste
2 tablespoons white sugar
1 tablespoon ground cinnamon
Instructions:
Rinse and thoroughly dry chick peas.
Preheat oven to 425 degrees F.
Lightly grease a baking sheet.
Combine sugar and cinnamon in a small bowl.
Toss dried beans with tahini paste first
to coat and then sprinkle cinnamon sugar
and mix until all are coated.
Spread chick peas out onto baking
sheet and roast for 15-20 minutes,
stirring every 5 minutes or so.
roasted garbanzo beans are a treat.
An inexpensive and healthy snack.
Ingredients:
1 (15oz. can) chickpeas, drained
1 tablespoon tahini paste
2 tablespoons white sugar
1 tablespoon ground cinnamon
Instructions:
Rinse and thoroughly dry chick peas.
Preheat oven to 425 degrees F.
Lightly grease a baking sheet.
Combine sugar and cinnamon in a small bowl.
Toss dried beans with tahini paste first
to coat and then sprinkle cinnamon sugar
and mix until all are coated.
Spread chick peas out onto baking
sheet and roast for 15-20 minutes,
stirring every 5 minutes or so.
Saturday, April 7, 2012
Avocado Oatmeal Cookies
Today I made some guacamole and added in
too much red onion that just over powered it.
So what to do with the left over onion guacamole?
Avocado cookies seemed like the right thing to do.
With oatmeal and some shredded coconut in to boot.
Really good tasting, bet you can't eat just one!
You don't need the red onion in your cookies.
Ingredients:
1/2 cup butter, softened
1/2 cup avocado, peeled and mashed
1/2 cup packed light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1/2 cup shredded coconut
6 oz semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Br> Directions:
Preheat oven to 375 F. In a standing mixer, beat butter until smooth,
add the sugars and beat until light and fluffy.
Gently beat in the avocado until blended.
Add the egg and vanilla extract and mix thoroughly.
Sift the flour, baking soda and salt into
the butter mixture and mix well.
Stir in the oats and shredded coconut.
Fold in the chocolate chips and walnuts.
Drop into tablespoonful-sized balls
onto parchment paper lined baking sheet
and bake for 10-15 minutes,
or until lightly golden brown and crispy.
too much red onion that just over powered it.
So what to do with the left over onion guacamole?
Avocado cookies seemed like the right thing to do.
With oatmeal and some shredded coconut in to boot.
Really good tasting, bet you can't eat just one!
You don't need the red onion in your cookies.
Ingredients:
1/2 cup butter, softened
1/2 cup avocado, peeled and mashed
1/2 cup packed light brown sugar
1/2 cup white sugar
1 large egg
1 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups rolled oats
1/2 cup shredded coconut
6 oz semi-sweet chocolate chips
1/2 cup chopped walnuts (optional)
Br> Directions:
Preheat oven to 375 F. In a standing mixer, beat butter until smooth,
add the sugars and beat until light and fluffy.
Gently beat in the avocado until blended.
Add the egg and vanilla extract and mix thoroughly.
Sift the flour, baking soda and salt into
the butter mixture and mix well.
Stir in the oats and shredded coconut.
Fold in the chocolate chips and walnuts.
Drop into tablespoonful-sized balls
onto parchment paper lined baking sheet
and bake for 10-15 minutes,
or until lightly golden brown and crispy.
Friday, April 6, 2012
Best Chocolate Chip Cookies
Using Shwan's Cookie Dough
Today I made the best chocolate chip cookies.
I've never had a better tasting chip cookie,
crispy on the outside and chewy inside.
Loaded with rich dark chocolate chips.
I must admit that I cheated and used some
Shwan's frozen chocolate chip cookie dough #644.
There cookies are a little too sweet for me
so I decided to tweek the cookies up a notch.
I'm sure any prepared frozen cookie dough will do.
Ingredients:
6 tablespoons butter, softened
1/4 cup white granulated sugar
1 teaspoon vanilla extract.
8 pieces frozen chocolate chip cookie dough.
1/3 cup white all-purpose flour, about
4 ounces dark chocolate chips
Directions:
Remove frozen cookie dough from freezer and
using a chef's knife cut into 1/2" squares.
Preheat oven to 350 degrees F.
Cream together butter, sugar and vanilla
in a mixing bowl for 1 minute and then add
in the chopped up frozen cookie dough pieces.
Now mix in enough flour to make a workable dough.
Stir in chocolate chips and then using your hands
roll dough into 1" balls, place 2" apart on a
parchment paper lined baking sheet.
Bake for 12 minutes or until the cookies
just start to get brown on the edges.
Remove to cool and taste one, thank me out loud!
You are very welcome...
I've never had a better tasting chip cookie,
crispy on the outside and chewy inside.
Loaded with rich dark chocolate chips.
I must admit that I cheated and used some
Shwan's frozen chocolate chip cookie dough #644.
There cookies are a little too sweet for me
so I decided to tweek the cookies up a notch.
I'm sure any prepared frozen cookie dough will do.
Ingredients:
6 tablespoons butter, softened
1/4 cup white granulated sugar
1 teaspoon vanilla extract.
8 pieces frozen chocolate chip cookie dough.
1/3 cup white all-purpose flour, about
4 ounces dark chocolate chips
Directions:
Remove frozen cookie dough from freezer and
using a chef's knife cut into 1/2" squares.
Preheat oven to 350 degrees F.
Cream together butter, sugar and vanilla
in a mixing bowl for 1 minute and then add
in the chopped up frozen cookie dough pieces.
Now mix in enough flour to make a workable dough.
Stir in chocolate chips and then using your hands
roll dough into 1" balls, place 2" apart on a
parchment paper lined baking sheet.
Bake for 12 minutes or until the cookies
just start to get brown on the edges.
Remove to cool and taste one, thank me out loud!
You are very welcome...
Thursday, April 5, 2012
Grilled Sunny Side Up
Open Faced Egg Cheese Sandwich
The kids love these fun looking sandwiches.
They are easy to make and taste great.
Serve this along with a slice of cooked ham,
a slice of american cheese and this is a meal.
Ingedients:
For one sandwich:
2 slices bread
butter flavored cooking spray
1 large egg
Directions:
Preheat a saute pan on low heat.
Spray both sides of one slice of bread
with butter flavored cooking spray.
Place prepared bread in saute pan.
Cut a 2" hole in center of other slice
of bread, place on top of bread in pan.
Drop egg on top of bread slices in pan.
Spray top with butter cooking spray. Cover pan and cook until bottom is browned.
Turn sandwich over to cook other side.
They are easy to make and taste great.
Serve this along with a slice of cooked ham,
a slice of american cheese and this is a meal.
Ingedients:
For one sandwich:
2 slices bread
butter flavored cooking spray
1 large egg
Directions:
Preheat a saute pan on low heat.
Spray both sides of one slice of bread
with butter flavored cooking spray.
Place prepared bread in saute pan.
Cut a 2" hole in center of other slice
of bread, place on top of bread in pan.
Drop egg on top of bread slices in pan.
Spray top with butter cooking spray. Cover pan and cook until bottom is browned.
Turn sandwich over to cook other side.
Meat Sauce for Lasagna
Everybody likes to make and eat lasagna.
Here is the meat sauce I use in putting
together the best tasting lasagna ever.
This makes about 6 cups meat sauce
enough to serve on hamburger rolls for
great tasting home made sloppy Joe's.
Ingredients
2 tablespoons olive oil
3 cloves garlic,peeled and minced
1 onion,peeled and diced
1-1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water
6 Italian sausages,cooked and minced
2 cups cold water
12 ounces tomato paste
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
Directions
Heat up a large saute pan on high heat,
add in olive oil, garlic and onions.
Stir for a minute or two and then add in
ground beef, salt and black pepper
stirring ground beef to get browned.
Tilt pan and or remove drain off grease.
Add in 1 cup water along with sausage
stir and the add in 2 cups water,
tomato paste, sugar and seasonings to taste.
Cook on low to just simmer for 1 hour.
Add and adjust seasonings as desired.
Here is the meat sauce I use in putting
together the best tasting lasagna ever.
This makes about 6 cups meat sauce
enough to serve on hamburger rolls for
great tasting home made sloppy Joe's.
Ingredients
2 tablespoons olive oil
3 cloves garlic,peeled and minced
1 onion,peeled and diced
1-1/2 pounds ground beef
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup water
6 Italian sausages,cooked and minced
2 cups cold water
12 ounces tomato paste
2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
2 tablespoons sugar
Directions
Heat up a large saute pan on high heat,
add in olive oil, garlic and onions.
Stir for a minute or two and then add in
ground beef, salt and black pepper
stirring ground beef to get browned.
Tilt pan and or remove drain off grease.
Add in 1 cup water along with sausage
stir and the add in 2 cups water,
tomato paste, sugar and seasonings to taste.
Cook on low to just simmer for 1 hour.
Add and adjust seasonings as desired.
Tuesday, April 3, 2012
Easy Corn Bread Casserole
Made using Bisquick and Parmesan cheese.
This is good looking and tastes great.
It creats a nice crust on the bottom
is soft and crumbly through out.
Easy to cut and serve with butter.
Ingredients:
2 cups shredded zucchini
1 cup Bisquick mix
1/4 cup yellow cornmeal
1/2 cup frozen corn kernals
1 small onion, grated
3 egg whites
1 whole egg
dash of dried chives
dash of black pepper
Directions:
Preheat oven to 350 degrees F.
Spray a pie plate with cooking spray.
Mix shredded zucchini, onion, chives,
Bisquick, cornmeal, corn, oil, eggs
and pepper together in a Mixing bowl.
Pour mixture evenly in pie plate.
Bake 45 minutes or until done.
This is good looking and tastes great.
It creats a nice crust on the bottom
is soft and crumbly through out.
Easy to cut and serve with butter.
Ingredients:
2 cups shredded zucchini
1 cup Bisquick mix
1/4 cup yellow cornmeal
1/2 cup frozen corn kernals
1 small onion, grated
3 egg whites
1 whole egg
dash of dried chives
dash of black pepper
Directions:
Preheat oven to 350 degrees F.
Spray a pie plate with cooking spray.
Mix shredded zucchini, onion, chives,
Bisquick, cornmeal, corn, oil, eggs
and pepper together in a Mixing bowl.
Pour mixture evenly in pie plate.
Bake 45 minutes or until done.
Monday, April 2, 2012
Green Bell Pepper and Onions
I think I just drooled on my keyboard.
Sauteed peppers and onions that make
a great tasting sandwich or meatloaf.
Add them into an omelet or top a hot dog.
Simple prepared food that tastes great!
Ingredients:
3 green bell peppers
2 large onions
1 tablespoon sugar
1 teaspoon salt
dash of black pepper
dash of garlic powder
dash of dried oregano
olive oil
Directions:
Preheat sautee pan to medium heat.
Peel onions and slice peppers.
Sautee in olive oil, stirring often.
Do not over cook and make mushy.
Sauteed peppers and onions that make
a great tasting sandwich or meatloaf.
Add them into an omelet or top a hot dog.
Simple prepared food that tastes great!
Ingredients:
3 green bell peppers
2 large onions
1 tablespoon sugar
1 teaspoon salt
dash of black pepper
dash of garlic powder
dash of dried oregano
olive oil
Directions:
Preheat sautee pan to medium heat.
Peel onions and slice peppers.
Sautee in olive oil, stirring often.
Do not over cook and make mushy.
Brown Mustard White Sauce
This is a great tasting sauce to use
over any kind of cooked vegetables.
The fresh lemon juice really makes
this special and fantastic tasting.
This is really good with asperagus.
Ingredients:
2 tablespoons prepared brown mustard
1 tablespoon fresh lemon juice
1/2 cup heavy cream
dash of salt
dash of black pepper
Directions:
In a mixing bowl combine mustard
with the lemon juice and cream.
Season with salt and pepper to taste.
Pour over freshly cooked vegetables.
over any kind of cooked vegetables.
The fresh lemon juice really makes
this special and fantastic tasting.
This is really good with asperagus.
Ingredients:
2 tablespoons prepared brown mustard
1 tablespoon fresh lemon juice
1/2 cup heavy cream
dash of salt
dash of black pepper
Directions:
In a mixing bowl combine mustard
with the lemon juice and cream.
Season with salt and pepper to taste.
Pour over freshly cooked vegetables.
Baked Breaded Avocado Fries
I usually just eat avocados raw with a dash
of salt or in a guacamole type of a dish.
I saw this recipe and had to try it.
They're crunchy and creamy at the same time.
Ingredients:
2-3 slightly firm avocados
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
3 teaspoons Cajun seasoning, divided
2 large eggs
1 tablespoon olive oil
1/2 cup flour or pancake mix
1/4 cup non-fat Greek yogurt
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon chopped cilantro
1 tablespoon ranch dressing
Directions:
Pre-heat oven to 450 degrees F.
Coat a baking pan with cooking spray.
Remove pit from avocados. Slice and peel.
Each avocado should yield 8 pieces.
Combine panko, Parmesan, pine nuts and
2 teaspoons Cajun seasoning in food processor
and pulse until combined. Pour into a shallow dish.
Whisk the egg, remaining teaspoon Cajun seasoning
and olive oil in a shallow dish.
Pour flour or dry pancake mix in third dish.
To bread the avocado slices,
dip each piece first in flour,
then egg wash, then breading.
Place on baking sheet and cook
for 15-20 minutes, or until evenly browned.
While fries are baking, combine yogurt,
salt, lemon juice, cilantro,
and ranch dressing in a bowl.
Serve fries hot with dipping sauce.
of salt or in a guacamole type of a dish.
I saw this recipe and had to try it.
They're crunchy and creamy at the same time.
Ingredients:
2-3 slightly firm avocados
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup pine nuts
3 teaspoons Cajun seasoning, divided
2 large eggs
1 tablespoon olive oil
1/2 cup flour or pancake mix
1/4 cup non-fat Greek yogurt
pinch of sea salt
1 teaspoon fresh lemon juice
1 tablespoon chopped cilantro
1 tablespoon ranch dressing
Directions:
Pre-heat oven to 450 degrees F.
Coat a baking pan with cooking spray.
Remove pit from avocados. Slice and peel.
Each avocado should yield 8 pieces.
Combine panko, Parmesan, pine nuts and
2 teaspoons Cajun seasoning in food processor
and pulse until combined. Pour into a shallow dish.
Whisk the egg, remaining teaspoon Cajun seasoning
and olive oil in a shallow dish.
Pour flour or dry pancake mix in third dish.
To bread the avocado slices,
dip each piece first in flour,
then egg wash, then breading.
Place on baking sheet and cook
for 15-20 minutes, or until evenly browned.
While fries are baking, combine yogurt,
salt, lemon juice, cilantro,
and ranch dressing in a bowl.
Serve fries hot with dipping sauce.
Sunday, April 1, 2012
Mexican Macaroni and Cheese
Baked macaroni with beans that have a
Mexican or Spanish slant on the spices.
This is creamy, cheesy and tastes great.
Ingredients:
4 slices smoked bacon
1 (12 ounce) can baked beans in sauce
1 cup grated cheddar cheese
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
dash of salt or to taste
1 onion, peeled and chopped
1/2 cup diced tomato
1/2 cup diced green peppers
2 cups elbow macaroni, cooked
Directions:
Preheat oven to 350 degrees F.
Place bacon in a casserole dish and
cook in oven until fat is rendered.
This took me 15 minutes to do.
Remove bacon from casserole,
leaving bacon fat in dish.
In a large mixing bowl combine
cooked macaroni, beans with sauce,
cumin, turmeric, coriander, salt,
diced tomato, and green peppers.
Pour this mixture into casserole dish,
and cover with shredded cheddar cheese.
Bake until heated for about 45 minutes.
Mexican or Spanish slant on the spices.
This is creamy, cheesy and tastes great.
Ingredients:
4 slices smoked bacon
1 (12 ounce) can baked beans in sauce
1 cup grated cheddar cheese
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
dash of salt or to taste
1 onion, peeled and chopped
1/2 cup diced tomato
1/2 cup diced green peppers
2 cups elbow macaroni, cooked
Directions:
Preheat oven to 350 degrees F.
Place bacon in a casserole dish and
cook in oven until fat is rendered.
This took me 15 minutes to do.
Remove bacon from casserole,
leaving bacon fat in dish.
In a large mixing bowl combine
cooked macaroni, beans with sauce,
cumin, turmeric, coriander, salt,
diced tomato, and green peppers.
Pour this mixture into casserole dish,
and cover with shredded cheddar cheese.
Bake until heated for about 45 minutes.
Subscribe to:
Posts (Atom)