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.
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