Tomato, Corn, and Basil Soup
Description Normally, this is a soup for summer, when you can get wonderful fresh corn and tomatoes. But the quality of the new frozen supersweet corn, both yellow and white, is very good, and canned, organic tomatoes (the Muir Glen brand especially) are very flavorful and convenient. So as long as you can get fresh basil, you can make this satisfying soup any time of year. It is very easy to do.
Ingredients
1 cup finely chopped onion
2 tablespoons extra-virgin olive oil
3-4 cloves garlic, minced
28 ounces canned, crushed tomatoes, preferably organic (or tomatoes from my garden!)
1 cup purified water
3 cups fresh corn kernels cut from the cob, or 1 pound frozen sweet corn, preferably organic
Salt and freshly ground black pepper to taste
1 cup finely chopped fresh basil
Instructions
1. Sauté the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and sauté for a minute, stirring constantly.
2. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more.
3. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.
Saturday, December 6, 2008
Sunday, November 30, 2008
Yummy Clam Chowder for you tummy!
THis isn't exactly my favorite chowder recipe...but it's close! So good this time of year, don't you think!
Clam Chowder
Description
The two types of clam chowder are Manhattan clam chowder (with tomatoes) and New England (with milk and cream). It is simply a matter of taste as to which one you choose to make. Ideally, clam chowder should be made with fresh clams, but you also can make it with canned clams.
Ingredients
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon clarified butter or extra-virgin olive oil
1/2 cup chopped celery
1 teaspoon dried thyme
1/4 cup unbleached white flour
3 cups purified water
1 1/2 cups peeled, cubed potatoes
2 cups half-and-half or 2 cups chopped fresh tomatoes
2 pounds fresh clams or mussels or one 16-ounce can minced clams
1 1/2 cups white wine (what can we use instead of this? I drank all mine!)
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce (optional)
1/4 teaspoon freshly ground black pepper
GARNISH
2 tablespoons chopped fresh parsley
Instructions
1. Put the onions, garlic and clarified butter or olive oil in a big, heavy pot.
2. Sauté on low heat for 2 minutes. Add the celery and thyme and cook for 3 minutes, stirring occasionally. Sprinkle the flour on top of the vegetables.
3. Pour the water in slowly and use a whisk to break up the clumps of flour. Add the potatoes and then turn up the heat to medium-high until mixture comes to a boil. Boil for 10 minutes, then turn down the heat.
4. Add the half-and-half or tomatoes, depending on which style chowder you are making. Simmer, covered, for 20 minutes or until the potatoes are cooked completely.
6. Meanwhile, if you are using fresh shellfish, soak the clams or mussels in a large pot full of cold water for 5 minutes. Scrub the shells with a vegetable scrubber or the abrasive side of a clean sponge to remove any seaweed or mud.
7. Put the clams or mussels and the wine in a large, lidded pot with enough space to hold them without them being cramped.
8. Steam until the shellfish open up, about 10 minutes. Discard any shellfish that remain closed. Take the shellfish out of the pot and reserve the cooking liquid.
9. Remove the clams from their shells, setting aside a few to garnish each bowl, if you wish and add the clam meat and the reserved liquid to the rest of the soup. Cook the soup for an additional 5 minutes.
10. Season with the Worcestershire sauce, Tabasco sauce, and black pepper. Garnish with fresh parsley and (optional) clams in their shells.
Tips from Rosie's Kitchen
In almost every fishing town, local restaurants serve a fish stew special. It usually is a chowder-based soup with a fresh, white fish, such as halibut, cooked in. The addition of fresh fish to clam chowder is optional, though it adds a mild, yet richer, fish taste. With or without the fresh fish, this is a full-bodied soup.
Clam Chowder
Description
The two types of clam chowder are Manhattan clam chowder (with tomatoes) and New England (with milk and cream). It is simply a matter of taste as to which one you choose to make. Ideally, clam chowder should be made with fresh clams, but you also can make it with canned clams.
Ingredients
1 cup chopped onion
2 cloves garlic, chopped
1 tablespoon clarified butter or extra-virgin olive oil
1/2 cup chopped celery
1 teaspoon dried thyme
1/4 cup unbleached white flour
3 cups purified water
1 1/2 cups peeled, cubed potatoes
2 cups half-and-half or 2 cups chopped fresh tomatoes
2 pounds fresh clams or mussels or one 16-ounce can minced clams
1 1/2 cups white wine (what can we use instead of this? I drank all mine!)
1 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce (optional)
1/4 teaspoon freshly ground black pepper
GARNISH
2 tablespoons chopped fresh parsley
Instructions
1. Put the onions, garlic and clarified butter or olive oil in a big, heavy pot.
2. Sauté on low heat for 2 minutes. Add the celery and thyme and cook for 3 minutes, stirring occasionally. Sprinkle the flour on top of the vegetables.
3. Pour the water in slowly and use a whisk to break up the clumps of flour. Add the potatoes and then turn up the heat to medium-high until mixture comes to a boil. Boil for 10 minutes, then turn down the heat.
4. Add the half-and-half or tomatoes, depending on which style chowder you are making. Simmer, covered, for 20 minutes or until the potatoes are cooked completely.
6. Meanwhile, if you are using fresh shellfish, soak the clams or mussels in a large pot full of cold water for 5 minutes. Scrub the shells with a vegetable scrubber or the abrasive side of a clean sponge to remove any seaweed or mud.
7. Put the clams or mussels and the wine in a large, lidded pot with enough space to hold them without them being cramped.
8. Steam until the shellfish open up, about 10 minutes. Discard any shellfish that remain closed. Take the shellfish out of the pot and reserve the cooking liquid.
9. Remove the clams from their shells, setting aside a few to garnish each bowl, if you wish and add the clam meat and the reserved liquid to the rest of the soup. Cook the soup for an additional 5 minutes.
10. Season with the Worcestershire sauce, Tabasco sauce, and black pepper. Garnish with fresh parsley and (optional) clams in their shells.
Tips from Rosie's Kitchen
In almost every fishing town, local restaurants serve a fish stew special. It usually is a chowder-based soup with a fresh, white fish, such as halibut, cooked in. The addition of fresh fish to clam chowder is optional, though it adds a mild, yet richer, fish taste. With or without the fresh fish, this is a full-bodied soup.
Saturday, November 15, 2008
TIGER BARK
YUMMY STUFF!!! In case you don't already have this one - here you go...
1 pkg. of white chocolate chips
1 cup milk chocolate chips
1/2 cup peanut butter
Slowly melt white chocolate chips & peanut butter together. Once melted pour onto was paper that's placed on a cookie sheet. Then, slowly melt milk chocolate chips. Once melted drizzle over white chocolate mixture. Use a butter knife to swirl around to make the "tiger" effect. Place if the fridge to set. Once it's set break apart into bite-size chunks. ENJOY!!
1 pkg. of white chocolate chips
1 cup milk chocolate chips
1/2 cup peanut butter
Slowly melt white chocolate chips & peanut butter together. Once melted pour onto was paper that's placed on a cookie sheet. Then, slowly melt milk chocolate chips. Once melted drizzle over white chocolate mixture. Use a butter knife to swirl around to make the "tiger" effect. Place if the fridge to set. Once it's set break apart into bite-size chunks. ENJOY!!
BEAN DIP
Another favorite of ours...
2 cans refried beans
1 small can of green chiles
1 pkg. of cream cheese
Place ingredients in a sauce pan & slowly cook until well blended & warm. Serve with tortilla chips.
2 cans refried beans
1 small can of green chiles
1 pkg. of cream cheese
Place ingredients in a sauce pan & slowly cook until well blended & warm. Serve with tortilla chips.
CHICKEN DIP
One of our favorites...
2 cans of canned chicken
1 small can of crushed pineapples
2 stalks of green onion, chopped
approx. 2 tbs. of mayo (Add more or less depending on how dry you like it.)
Add all ingredients together & stir. Serve with Club Crackers.
2 cans of canned chicken
1 small can of crushed pineapples
2 stalks of green onion, chopped
approx. 2 tbs. of mayo (Add more or less depending on how dry you like it.)
Add all ingredients together & stir. Serve with Club Crackers.
Friday, November 14, 2008
Monday, November 10, 2008
Amish Bread Starter
INGREDIENTS:
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS:
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4:
stir starter with a spoon.
Day 5:
stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
**I've used chocolate pudding instead of vanilla & added chocolate chips. YUM!!!
**We also use no sugar added pudding & you can't taste the difference.
1 (.25 ounce) package active dry yeast
1/4 cup warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk
DIRECTIONS:
In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
On days 2 thru 4:
stir starter with a spoon.
Day 5:
stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.
Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
**I've used chocolate pudding instead of vanilla & added chocolate chips. YUM!!!
**We also use no sugar added pudding & you can't taste the difference.
Saturday, November 8, 2008
pumpkin cake w/ cream cheese icing
1 box yellow or spice cake
3/4 cup sugar
1/2 cup oil
1 cup pumpkin
1/4 cup water
1 tsp Cinnamon
4 eggs
Mix well.
350 40-45 minutes
This is designed for a bundt pan...but I used 2 bread tins and they worked great.
Top with Cream Cheese frosting
(either your own or store bought)
WARNING...once you try it...WALK away or you'll stand in front of the cake and
eat it all.
It's yum-o and easy
EASY CROCK POT STEW
1 1/2 to 2 lbs. of lean stew meat
**place in bottom of crock pot and salt and pepper the meat real good and also add about 1/2 package of dry onion soup mix, or if you don' t have that handy add lots of dehydrated onion.
Then cut up 5 potatoes ( I leave skins on and it's usually good size chunks)
one lb. bag of baby carrots
one can of drained corn
mix separately 2 cans of cream of mushroom soup and one can of tomato soup and one can of water. ( it will be a gross color but don't worry)
pour over the meat and vegetables.. cook on high about 6-7 hours and you have great stew!
**place in bottom of crock pot and salt and pepper the meat real good and also add about 1/2 package of dry onion soup mix, or if you don' t have that handy add lots of dehydrated onion.
Then cut up 5 potatoes ( I leave skins on and it's usually good size chunks)
one lb. bag of baby carrots
one can of drained corn
mix separately 2 cans of cream of mushroom soup and one can of tomato soup and one can of water. ( it will be a gross color but don't worry)
pour over the meat and vegetables.. cook on high about 6-7 hours and you have great stew!
Monday, October 13, 2008
ANNIVERSARY CHICKEN
3 chicken breasts6-8 Tbsp of teriyaki sauce
1/2 C ranch salad dressing
1 C shredded cheddar cheese
3 green onions chopped
1/2 of 3oz can of real bacon bits
1 Tbsp chopped parsley
Heat oil over medium heat and saute chicken until lightly browned on each side. Place in a pan. Brush with teriyaki sauce. Spoon on ranch. Sprinkle with onions, bacon, and parsley. Top with cheese. Bake at 350 for 25-35 min until cooked through.
SHEPARD's PIE
I got this recipe off Rachel Ray. I really does take only 30 minutes. I added some stuff because I though it was too bland.2 lb Russet potatoes, peeled and cubed
2 Tbsp sour cream or softened cream cheese
1 large egg yolk
1/2 C cream
1 1/2 C shredded cheddar cheese
salt and freshly ground pepper
1 3/4 lb ground beef
1-2 carrots, peeled and chopped
1 onion chopped
2 Tbsp butter
2 Tbsp all purpose flour
1 C beef stock
3 tsp Worcestershire sauce
1/2 C frozen green beans
Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk, and cream. Add cream mixture, salt, and cheese to potatoes. Mix until potatoes are smooth.
While potatoes are boiling, heat large skillet over medium high heat. Put meat in pan and season with salt and pepper. Brown and crumble meat for 3-4 minutes. Add carrot and onion to meat. Cook veggies with meat for 5 minutes, stirring frequently.
In a small skillet over medium heat cook butter and flour together for 2 minutes. Whisk in broth and Worcestershire Sauce. Thicken gravy, about one minute. Add gravy to meat and vegetables. Stir in green beans.
Preheat broiler to high. Fill small rectangular casserole with meat and vegetables mixture. Spread mashed potatoes over meat evenly. Broil 6-8 inches from the heat until potatoes are browned.
Sunday, September 28, 2008
FREEZING COOKIES
When I make cookies I like to make double batches so I can have some to freeze. Only I hate having to thaw it out so you can scoop it. I started to think about how Pillsbury does their break apart cookies, so all you ahv to do is place them on a cookie sheet & decided to recreate. Here's what I did. I made a quadruple batch this time & them laid out some Glad Press n Seal on my counter. Then, using my trusty Pampered Chef (Thanks Ruth) scooper, I scooped a dozen balls close together & then sealed them up. 
Place in your freezer & VIOLA!! You have cookies ready to be baked at any time!
Place in your freezer & VIOLA!! You have cookies ready to be baked at any time!Monday, September 8, 2008
No-Cook Fresh Tomato Sauce with Pasta
tonight's dinna'
cook 1lb of your favorite pasta as directed on package
{i used al dente fiesta fettuccine}
meanwhile, combine the following:
8 chopped plum tomatoes
1/4 Cup of chopped fresh basil leaves
2 TBSP of chopped red onion
1/2 Cup Kraft Light Done Right! Italian Reduced Fat Dressing
{i used Kraft Light House Italian, and it turned out good}
1/4 Cup of Grated Parmesan cheese
Add drained pasta; toss to coat.*
makes 8 servings, 1 1/4 cups each.
*if storing leftovers, don't toss the ingredients together with the pasta. refrigerate separately so the noodles can be warmed up, but leave the dressing cold.
we didn't have any type of french bread, so i served the pasta with a piece of toast-alpine valley organic multi grain with omega-3....YUM!
jackson was quite impressed; he said it tasted like something from a restaurant. score!
cook 1lb of your favorite pasta as directed on package
{i used al dente fiesta fettuccine}
meanwhile, combine the following:
8 chopped plum tomatoes
1/4 Cup of chopped fresh basil leaves
2 TBSP of chopped red onion
1/2 Cup Kraft Light Done Right! Italian Reduced Fat Dressing
{i used Kraft Light House Italian, and it turned out good}
1/4 Cup of Grated Parmesan cheese
Add drained pasta; toss to coat.*
makes 8 servings, 1 1/4 cups each.
*if storing leftovers, don't toss the ingredients together with the pasta. refrigerate separately so the noodles can be warmed up, but leave the dressing cold.
we didn't have any type of french bread, so i served the pasta with a piece of toast-alpine valley organic multi grain with omega-3....YUM!
jackson was quite impressed; he said it tasted like something from a restaurant. score!
Sunday, September 7, 2008
Stuffed Peppers
*09/08/08* update~when eating as a leftover, heat up in toaster oven vs. microwave. it may take longer, but the wait is worth it.....the top was nice and toasty :)
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
mmmm.....yum, tonight i made these...and they did not dissapoint!
Step 1
mix the following ingredients in a skillet:
2 pouches of Boca Meatless Ground Burger
10 oz. of frozen corn
1 1/2 cups of your favorite salsa
cook on medium heat for 5 minutes, or until heated through, stirring frequently.
remove from heat.
add the following ingredients and mix well:
1 1/2 cups of cooked brown rice
1/2 cup of colby/monterey jack shredded cheese mix
Step 2
cut 4 peppers in half lengthwise and clean out seeds {use whichever you like best: red, yellow, green}
pour 1/2 cup of water into a 13x9 baking dish.
place peppers in dish.
spoon the burger mixture evenly into the pepper halves
cover with foil.
Step 3
bake at 400 degrees for 30 minutes.
uncover; sprinkle with 1/2 cup of shredded cheese
bake for 10 minutes.
i served these with a side of rice.
after my 1/2 pepper...i was one stuffed pepper myself! they are filling!
enjoy!
Thursday, September 4, 2008
hawaiian haystack or chicken sundae
OR Chicken on a haystack! SO EASY
amounts of the following filled my family.
4 Chicken breast
1 can of Cream of Chicken
3 cups of Rice
toppings
(one or all of these)
1 can Pineapple (tidbits/crushed)
almonds
1 stalk celery
1/2 tomato
1 pkg. ramen noodle (crushed) or chow mein
Cook your chicken and cut up into bite size pieces.
Cook your rice
Heat up Cream of Chicken soup as instructed on can
Start with a bed of rice, top with chicken and Soup....this is yum by itself.
But top with some of the other stuff and it's even better.
It's YUM-O and Super EASY!
Wednesday, September 3, 2008
MEXICAN LASAGNA
1 cup fresh cilantro leaves4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
2 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)
Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.
Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.
Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.
**This can be a little spicy. I'd use 1/2 pepper jack cheese & 1/2 cheddar if you don't like things "HOT 'n' SPICY".**
Friday, August 29, 2008
Beef Fajitas
Because I love yummy food. And this is easy, too! When you are cutting the steak, after it has rested, be sure to reserve the juices for serving.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
Ingredients
1 flank steak (about 2 1/2 pounds)
1 large onion, peeled and cut into 1/2-inch thick rounds (do not separate into rings)
1 green bell pepper, prepared as below
1 red bell pepper, prepared as below
1 yellow or orange bell pepper, prepared as below
1 lime, halved (one have juiced and one half cut into wedges and reserved for serving)
salt and pepper
Accompaniments:
Tortillas
Crema Agria (or traditional sour cream)
Salsa
Guacamole (or chopped avocado)
1. Preheat gas grill on high for 15 minutes.
2. Generously sprinkle both sides of steak with lime juice and salt and pepper to taste. Grill steak, covered, until well seared and dark brown on one side, 5 to 7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on thickness of steak).
3. Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.
4. While meat rests, turn burners to medium. Grill onions and peppers, covered, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and cut into long, thin strips; set aside.
5. Slice steak very thin on bias against grain; adjust seasonings with additional salt and pepper. Arrange sliced meat and vegetables on large platter; serve immediately with tortillas, passing salsa, guacamole and sour cream separately.
STEP BY STEP: Cutting Peppers For the Grill
Remove and discard a thin slice from the top and bottom of each pepper. Pull out the seeds. Slice down one side of the pepper, then lay it flat, skin side down. Slide a sharp knife along the inside of the pepper to remove the ribs.
Oatmeal Cake with Broiled Icing
Because it is so good. And because I already blogged about it. I cut and pasted from Cooks Illustrated. Awesome snack cake for after school or just because.
Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. If you have a drawer-style broiler (underneath the oven), position the rack as far as possible from the broiler element and monitor the icing carefully as it cooks in step 5. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.
2. Once cake has cooled, pick up overhanging edges of foil and transfer cake to flat surface or platter. Gently push side of cake with knife and remove foil, one piece at a time.
Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. If you have a drawer-style broiler (underneath the oven), position the rack as far as possible from the broiler element and monitor the icing carefully as it cooks in step 5. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.See Illustrations Below: Double-Foil Sling
INGREDIENTS
Cake
1 cup (3 ounces) quick-cooking oats (see note)
3/4 cup water , room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter , softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
1 large egg , room temperature
1/2 teaspoon vanilla extract
Cake
1 cup (3 ounces) quick-cooking oats (see note)
3/4 cup water , room temperature
3/4 cup (3 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter , softened
1/2 cup (3 1/2 ounces) granulated sugar
1/2 cup packed (3 1/2 ounces) light brown sugar
1 large egg , room temperature
1/2 teaspoon vanilla extract
Broiled Icing
1/4 cup packed (1 3/4 ounces) light brown sugar
3 tablespoons unsalted butter , melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans , chopped
1/4 cup packed (1 3/4 ounces) light brown sugar
3 tablespoons unsalted butter , melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup (2 1/2 ounces) pecans , chopped
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Cut two 16-inch lengths aluminum foil and fold both lengthwise to 5-inch widths. Spray 8- by 8-inch metal baking dish with nonstick cooking spray. Following illustration 1 below, fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Spray foil lightly with nonstick cooking spray.
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
3. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes, scraping down bowl with rubber spatula halfway through mixing. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.
4. Give batter final stir with rubber spatula to make sure thoroughly combined. Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake cake until toothpick inserted into center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.
5. FOR THE BROILED ICING: While cake cools, adjust oven rack about 9 inches from broiler element and heat broiler. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.
6. Let cake cool in pan 1 hour. Following illustration 2, transfer cake to serving platter, then discard foil. Cut cake into squares and serve.
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
3. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes, scraping down bowl with rubber spatula halfway through mixing. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.
4. Give batter final stir with rubber spatula to make sure thoroughly combined. Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake cake until toothpick inserted into center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.
5. FOR THE BROILED ICING: While cake cools, adjust oven rack about 9 inches from broiler element and heat broiler. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.
6. Let cake cool in pan 1 hour. Following illustration 2, transfer cake to serving platter, then discard foil. Cut cake into squares and serve.
STEP BY STEP: Double-Foil Sling
1. To transfer our exceptionally tender cake to a platter without it crumbling, we devised a novel solution. Cut two 16-inch pieces aluminum foil and fold into 5-inch widths. Press one piece of foil into pan. Repeat with second piece, overlapping pieces by about 1 inch.
2. Once cake has cooled, pick up overhanging edges of foil and transfer cake to flat surface or platter. Gently push side of cake with knife and remove foil, one piece at a time.Monday, August 25, 2008
Peach Cobbler (dutch oven)
by Rob Goulding
2 cups flour 2 tsp baking powder
1 cup sugar ½ tsp baking soda
1 cup brown sugar 1 tsp cinnamon
½ tsp salt ½ tsp nutmeg
½ tsp cloves
Put 12-15 briquettes under the oven and 12 - 15 on the lid to preheat the oven
Combine in a large mixing bowl and cut in a ½ cup Crisco.
Drain the juice from three quarts peaches (Save the juice)
Line the 14" dutch oven with tin foil and pour in the peaches
Pour 1 ½ cups of the juice over the peaches
Cover the peaches with the mixture
Pour a cup or so Sprite or 7-Up over the mixture.
Sprinkle ½ cup chopped pecans on evenly
Dribble 1 cube melted butter over the mixture.
Cook for about 45 minutes or until browned.
2 cups flour 2 tsp baking powder
1 cup sugar ½ tsp baking soda
1 cup brown sugar 1 tsp cinnamon
½ tsp salt ½ tsp nutmeg
½ tsp cloves
Put 12-15 briquettes under the oven and 12 - 15 on the lid to preheat the oven
Combine in a large mixing bowl and cut in a ½ cup Crisco.
Drain the juice from three quarts peaches (Save the juice)
Line the 14" dutch oven with tin foil and pour in the peaches
Pour 1 ½ cups of the juice over the peaches
Cover the peaches with the mixture
Pour a cup or so Sprite or 7-Up over the mixture.
Sprinkle ½ cup chopped pecans on evenly
Dribble 1 cube melted butter over the mixture.
Cook for about 45 minutes or until browned.
Carrot Cake and Icing
by: Rob Goulding
4 eggs 1 ½ tsp soda
2 cups sugar 1 ½ tsp baking powder
1 ½ cups vegetable oil ½ - 1 tsp salt
2 tsp vanilla 2 cups grated carrots
3 cups flour 1 cup chopped nuts
2 T grated orange or lemon rind 1 cup pureed pineapple
2 tsp cinnamon
Combine eggs, sugar, oil and vanilla; mix well. Combine flour, orange rind, cinnamon, soda, baking powder, and salt. Add grated carrots, nuts, and pineapple. Bake at 350 for about 45 minutes -- until done.
Frosting:
1 stick margarine
1 package cream cheese
2 tsp vanilla (or maple flavoring - ½ tsp)
about three cups powdered sugar (add to attain the proper consistency)
Blend the ingredients
Ice cake and top with ½ cup chopped walnuts.
4 eggs 1 ½ tsp soda
2 cups sugar 1 ½ tsp baking powder
1 ½ cups vegetable oil ½ - 1 tsp salt
2 tsp vanilla 2 cups grated carrots
3 cups flour 1 cup chopped nuts
2 T grated orange or lemon rind 1 cup pureed pineapple
2 tsp cinnamon
Combine eggs, sugar, oil and vanilla; mix well. Combine flour, orange rind, cinnamon, soda, baking powder, and salt. Add grated carrots, nuts, and pineapple. Bake at 350 for about 45 minutes -- until done.
Frosting:
1 stick margarine
1 package cream cheese
2 tsp vanilla (or maple flavoring - ½ tsp)
about three cups powdered sugar (add to attain the proper consistency)
Blend the ingredients
Ice cake and top with ½ cup chopped walnuts.
Mr. Z's Apple Pie Crust and Filling Pastry
Sift ¾ cup flour and ½ tsp salt
Using a pastry blender, cut ¾ cup Crisco shortening into flour
and salt (mixture should resemble small peas)
Add 2 ½ Tbs cold water (by teaspoonful) tossing with a fork
Until dry ingredients are barely damp
Knead ball of pastry 3 or 4 times.
Roll out on lightly floured board to a circle 2 ½ times larger than the pie pan.
Pat into pan, folding excess into a built-up edge, then flute.
Filling
Core and peel 3 or 4 green apples (Granny Smith)
Slice the apples and sprinkle with 1/3 cup brown sugar and ½ tsp cinnamon
Place in pastry shell and add topping:
Sift together ¼ cup granulated sugar and 6 Tbs. Flour
Cut in 2 ½ Tbs butter
Spread the mixture over apples in pie shell.
Bake at 425° for 45 to 50 minutes until apples are soft and crumbs a golden brown
Using a pastry blender, cut ¾ cup Crisco shortening into flour
and salt (mixture should resemble small peas)
Add 2 ½ Tbs cold water (by teaspoonful) tossing with a fork
Until dry ingredients are barely damp
Knead ball of pastry 3 or 4 times.
Roll out on lightly floured board to a circle 2 ½ times larger than the pie pan.
Pat into pan, folding excess into a built-up edge, then flute.
Filling
Core and peel 3 or 4 green apples (Granny Smith)
Slice the apples and sprinkle with 1/3 cup brown sugar and ½ tsp cinnamon
Place in pastry shell and add topping:
Sift together ¼ cup granulated sugar and 6 Tbs. Flour
Cut in 2 ½ Tbs butter
Spread the mixture over apples in pie shell.
Bake at 425° for 45 to 50 minutes until apples are soft and crumbs a golden brown
Extra Special Cookies for VIPs
by: Rob Goulding
(Makes enough for four hungry teen-aged boys - about 100)
2 cups margarine
1 tsp salt
2 cups sugar
2 cups brown sugar
2 tsp baking powder
2 tsp baking soda
4 eggs
24 oz. Chocolate chips
2 tsp vanilla
1 tsp ginger
1 - 8 oz Hershey chocolate bar, grated
4 cups flour
3 cups chopped nuts
5 cups oatmeal - blend to a powder
Directions
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, ginger and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place on cookie sheet. Bake for 10 - 12 minutes at 350°.
(Makes enough for four hungry teen-aged boys - about 100)
2 cups margarine
1 tsp salt
2 cups sugar
2 cups brown sugar
2 tsp baking powder
2 tsp baking soda
4 eggs
24 oz. Chocolate chips
2 tsp vanilla
1 tsp ginger
1 - 8 oz Hershey chocolate bar, grated
4 cups flour
3 cups chopped nuts
5 cups oatmeal - blend to a powder
Directions
Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, ginger and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place on cookie sheet. Bake for 10 - 12 minutes at 350°.
Strawberry Cream Cheesecake
Crust
3 cups finely ground graham crackers (about 18)
¾ cup melted butter
Filling
3 tablespoons raspberry-flavored (or strawberry) Jello
1/3 cup water
12 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
¾ cup heavy cream
1 cup (4 oz) shaved Hershey candy bar
Garnish
½ cup heavy cream
1 tablespoon sugar
2 tablespoons raspberry or strawberry flavored syrup
¼ cup fresh strawberries (halved) or raspberries
1. Heat oven to 350°
2. Crust: In a large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9 inch pie pan.
3. Bake for 10 minutes. Place on wire rack and cool.
4. Filling: In small saucepan, sprinkle gelatin over the water. Let stand until the gelatin is softened. Heat over a medium heat until gelatin is melted and liquid is clear. Let cool slightly.
5. In a large bowl, beat cream cheese until smooth and creamy. Add condensed milk and beat until smooth. On low speed, drizzle in the gelatin mixture. Increase to medium high speed and beat for two minutes or until smooth.
6. In medium-sized bowl, beat the ¾ cup heavy cream on medium speed until foamy. Increase to medium high speed until peaks form. Gently fold whipped cream and shaved chocolate into cream cheese. Spoon the mixture into crust. Refrigerate for 4 hours.
7. Garnish: In medium-size bowl, beat together the ½ cup heavy cream and sugar until soft peaks form. Drizzle in the syrup. Beat on medium high speed until stiff peaks form. Spoon the whipped cream onto the pie or fill a pastry bag and decorate the pie…
3 cups finely ground graham crackers (about 18)
¾ cup melted butter
Filling
3 tablespoons raspberry-flavored (or strawberry) Jello
1/3 cup water
12 ounces cream cheese, softened
1 can (14 oz) sweetened condensed milk
¾ cup heavy cream
1 cup (4 oz) shaved Hershey candy bar
Garnish
½ cup heavy cream
1 tablespoon sugar
2 tablespoons raspberry or strawberry flavored syrup
¼ cup fresh strawberries (halved) or raspberries
1. Heat oven to 350°
2. Crust: In a large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9 inch pie pan.
3. Bake for 10 minutes. Place on wire rack and cool.
4. Filling: In small saucepan, sprinkle gelatin over the water. Let stand until the gelatin is softened. Heat over a medium heat until gelatin is melted and liquid is clear. Let cool slightly.
5. In a large bowl, beat cream cheese until smooth and creamy. Add condensed milk and beat until smooth. On low speed, drizzle in the gelatin mixture. Increase to medium high speed and beat for two minutes or until smooth.
6. In medium-sized bowl, beat the ¾ cup heavy cream on medium speed until foamy. Increase to medium high speed until peaks form. Gently fold whipped cream and shaved chocolate into cream cheese. Spoon the mixture into crust. Refrigerate for 4 hours.
7. Garnish: In medium-size bowl, beat together the ½ cup heavy cream and sugar until soft peaks form. Drizzle in the syrup. Beat on medium high speed until stiff peaks form. Spoon the whipped cream onto the pie or fill a pastry bag and decorate the pie…
Chocolate Mousse
2 cups heavy cream
¼ cup sugar
1 tsp vanilla
1 - 8 oz cooking chocolate bar
Melt the chocolate (don’t scorch it)
While the chocolate is melting, whip the cream until peaks form (usually about 5-6 minutes)
Add the sugar (slowly) then the vanilla.
FOLD the melted chocolate into the cream a little at a time maintaining the consistency of the cream.
Use as a topping or pudding.
¼ cup sugar
1 tsp vanilla
1 - 8 oz cooking chocolate bar
Melt the chocolate (don’t scorch it)
While the chocolate is melting, whip the cream until peaks form (usually about 5-6 minutes)
Add the sugar (slowly) then the vanilla.
FOLD the melted chocolate into the cream a little at a time maintaining the consistency of the cream.
Use as a topping or pudding.
Mexican Salsa and Guacamole
Salsa
3 tomatoes
1 onion
Cilantro to taste (probably ½ typical "bunch")
1 lime (juiced)
1 can of whole tomatoes (drained and pureed)
2 large jalapenos or to taste
Salt and pepper to taste
Dice all ingredients and let stand. Drain excess juice before serving.
Guacamole
2 large avocados
1 Lime (juice)
3 Tbs. of the above salsa
Mash the avocado (better mashed than pureed) add the other ingredients
3 tomatoes
1 onion
Cilantro to taste (probably ½ typical "bunch")
1 lime (juiced)
1 can of whole tomatoes (drained and pureed)
2 large jalapenos or to taste
Salt and pepper to taste
Dice all ingredients and let stand. Drain excess juice before serving.
Guacamole
2 large avocados
1 Lime (juice)
3 Tbs. of the above salsa
Mash the avocado (better mashed than pureed) add the other ingredients
Enchiladas de Pollo (autentico)
2 whole chicken breasts ¼ cup cilantro leaves
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
Water ¾ cup heavy cream
½ small onion 1 egg
2 bay leaves salt
8 peppercorns (or ¼ cup lard (Crisco)
One pimiento) guacamole
8 corn tortillas
1 medium onion, chopped Parmesan cheese shredded (1 cup)
4 oz. Monterey Jack cheese, Radishes sliced
1 cup dairy sour cream
1 (4-oz.) can green chilies olives
1 (13-oz.) can tomatillos, drained or
1-¾ cups drained canned tomatoes
Directions
Put chicken, onion, bay leaves peppercorns and salt in a large pot or dutch over and cover with water. Bring to boil; reduce heat. Cover and simmer 45 minutes or until tender. Cool chicken in broth. Drain, reserving broth for another use. Shred chicken and mix with chopped onion, Parmesan cheese and one cup shredded Monterey Jack cheese. Add salt if needed. Set aside. Combine in a blender green chiles, tomatillos or tomatoes, cilantro, whipping cream and egg. Blend until smooth. Add salt to taste. Set aside. Preheat oven to 350°. Heat lard or Crisco in a fry pan. Using tongs, carefully place tortillas one at a time in the hot lard. Leave in lard for three seconds and turn over for three more seconds. Drain. Place 1/8 of the chicken mixture on each tortilla, pressing the mixture to make it compact. Roll tightly and place seam side down in a cake pan or baking dish. Pour chile-cream mixture over enchiladas and sprinkle evenly with shredded Cheddar and or Monterey Jack cheese. Bake 20 minutes or until heated and bubbly. For each serving, place 2 enchiladas on a plate and top with about 3 tablespoons sour cream. Place a mound of Guacamole over the sour cream. Garnish with radish slices. Place a couple of olives on the whole. Makes 8 muy rica enchiladas. Buen provecho!
CHICKEN DIVINE
2 c. chicken, cooked & cubed
16 oz. frozen broccoli, thawed
1 onion, chopped
1 can cream of chicken soup
2 Tbs. milk
2 Tbs. lemon juice
1 tsp. curry powder
yellow cheese, french fried onions
Saute onion if you like, then stir it up with the chicken and broccoli. Mix together the soup, milk, lemon juice, curry powder and salt and pepper to taste (1/2 tsp. or so). Pour over chicken/broccoli. Top with cheese and bake at 350* for 30 min. or until bubbly. Top with french fried onions and return to oven for 5 min.
16 oz. frozen broccoli, thawed
1 onion, chopped
1 can cream of chicken soup
2 Tbs. milk
2 Tbs. lemon juice
1 tsp. curry powder
yellow cheese, french fried onions
Saute onion if you like, then stir it up with the chicken and broccoli. Mix together the soup, milk, lemon juice, curry powder and salt and pepper to taste (1/2 tsp. or so). Pour over chicken/broccoli. Top with cheese and bake at 350* for 30 min. or until bubbly. Top with french fried onions and return to oven for 5 min.
STUFFED MEATBALLS
1 1/2 c. uncooked instant rice
1 onion, chopped fine
1/4 tsp. garlic powder
2 lbs. ground beef
2 eggs
1/2 tsp. salt, pepper
10 oz. pkg. frozen brussel sprouts
2 15 oz. cans tomato sauce
1 c. water
1 tsp. dried thyme
Combine first 6 ingredients. Shape scant 1/4 cupful around each frozen brussel sprout to form a meatball. Place meatballs in 9 x 13. Combine tomato sauce, water, & thyme. Pour over meatballs. Bake covered at 350* for 1 hr. 15 min. Serve on cooked rice. If you like prepared horseradish, mix some into your rice! This secret ingredient makes it super-fantastic, except to a four year old.This is one of my freezer meals. When I buy my huge chubs of beef, I double the recipe and freeze in ziplocs, 12-15 meatballs per dinner. One recipe will make two dinners for us (2 adults, 2 eating children).
1 onion, chopped fine
1/4 tsp. garlic powder
2 lbs. ground beef
2 eggs
1/2 tsp. salt, pepper
10 oz. pkg. frozen brussel sprouts
2 15 oz. cans tomato sauce
1 c. water
1 tsp. dried thyme
Combine first 6 ingredients. Shape scant 1/4 cupful around each frozen brussel sprout to form a meatball. Place meatballs in 9 x 13. Combine tomato sauce, water, & thyme. Pour over meatballs. Bake covered at 350* for 1 hr. 15 min. Serve on cooked rice. If you like prepared horseradish, mix some into your rice! This secret ingredient makes it super-fantastic, except to a four year old.This is one of my freezer meals. When I buy my huge chubs of beef, I double the recipe and freeze in ziplocs, 12-15 meatballs per dinner. One recipe will make two dinners for us (2 adults, 2 eating children).
CHICKEN BARLEY STEW
1 tsp. oil1 c. chopped onion
2 c. (or 1 can) chicken broth
2 c. water
1/2 c. quick-cook barley
2 tsp. chili powder
2-3 c. frozen corn, green beans, peas
2 c. shredded chicken
1 can diced tomatoes
1 Tb. dried parsley or cilantro
Saute onion in oil 5 min. Add broth and water, bring to a boil. Stir in barley and chili powder. Simmer 5 min. and add veggies. Anything is really fine here. I use some frozen, some canned (never canned peas--they are icky). Cover and simmer 5 min. until barley is tender. Stir in chicken (or beef or turkey, cooked) and tomatoes (spicy ones are good). Add parsley now. Heat through and serve.
CASHEW CHICKEN
1/2 c. ketchup
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth
2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped
1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced
1 1/2 c. cashews
Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl.
In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this.
Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Add cashews. Serve on rice.
2 T. soy sauce
1/2 t. salt
1 T. worcestershire sauce
3 T. sugar
1 1/2 t. sesame oil
1/4 t. cayenne pepper
1/2 c. chicken broth
2 T. cornstarch
1/2 t. sugar
1/2 t. salt
3 whole chicken breasts (as in 6 halves) cut to bite size pieces
1/4 c. cooking oil (peanut works good)
2 T. grated or minced gingerroot
1 T. minced garlic
1 onion, chopped
1 can water chestnuts, drained and chopped a bit
1 can bamboo shoots, drained and sliced
1 1/2 c. cashews
Combine ketchup, soy sauce, salt, worcestershire, sugar, sesame oil, cayenne, and broth in a bowl.
In another bowl, combine cornstarch, sugar and salt and toss chicken pieces in this.
Heat cooking oil in a wok or frying pan to a high heat and add chicken mixture, ginger, garlic and onion. When chicken is cooked through, add chestnuts and bamboo shoots, and ketchup mixture and cook until it comes to a boil. Add cashews. Serve on rice.
BEEF & BROCCOLI
1 lb. beef steak, sliced thin 1/4 c. water
1/2 c. soy sauce
1/4 c. brown sugar
3 T. vinegar
2 cloves garlic, crushed or minced
2 t. grated fresh ginger
1 T. cornstarch
2 T. oil
1 large onion, sliced thin
2 heads broccoli, cut up into florets
Combine beef, water, soy, sugar, vinegar, garlic, ginger and cornstarch in a bag or bowl and marinate 10 minutes or more. Drain well, reserving marinade. Place broccoli and a bit of water in a microwave bowl covered in plastic wrap and microwave it 4 minutes until tender-crisp (or, hey, you could steam it "the real way"). Heat oil in a wok or skillet and brown beef and onion together about 3 minutes. Add marinade and bring to a boil at least 5 minutes and until beef is done and sauce is bubbly. Stir in drained, hot broccoli and serve on rice. It's good. REALLY good.
PEACHES & CREAM NO-BAKE CHEESECAKE
2 cups HONEY MAID Graham Cracker Crumbs
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
6 Tbsp. margarine, melted
1 cup sugar, divided
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 pkg. (4-serving size) JELL-O Brand Peach Flavor Gelatin
2 fresh peaches, chopped
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
MIX graham crumbs, margarine and 1/4 cup of the sugar; press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.BEAT Neufchatel cheese and remaining 3/4 cup sugar in large bowl with electric mixer until well blended. Add dry gelatin mix; mix well. Stir in peaches and whipped topping. Spoon over crust; cover.REFRIGERATE 4 hours or until firm. Store leftovers in refrigerator.
THE BEST MEATLOAF!
2 lbs lean ground round or chuck (hamburger)
1/2 cup chopped onion
1 1/4 teaspoon Seasoned Salt
1 cup cracker crumbs or fine dry bread crumbs
1 egg
1 envelope brown gravy mix
1 cup milk
6 to 8 small potatoes, halved or quartered
Preparation:In large bowl, mix all ingredients except potatoes. Shape into a loaf. Place in a Crock Pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low 8-10 hours or on high for 4-6 hours. Serves 6.
* I didn't peel mine, so i don't know how that tin foil works.* i made extra brown gravy to use for the potatoes and meat. so so yummy!!!
1/2 cup chopped onion
1 1/4 teaspoon Seasoned Salt
1 cup cracker crumbs or fine dry bread crumbs
1 egg
1 envelope brown gravy mix
1 cup milk
6 to 8 small potatoes, halved or quartered
Preparation:In large bowl, mix all ingredients except potatoes. Shape into a loaf. Place in a Crock Pot. Place potatoes at the sides of loaf. (If potatoes are peeled, wrap in foil to keep from darkening.) Cover and cook on low 8-10 hours or on high for 4-6 hours. Serves 6.
* I didn't peel mine, so i don't know how that tin foil works.* i made extra brown gravy to use for the potatoes and meat. so so yummy!!!
INDIAN FRY BREAD
2 C flour
3 tsp baking powder
pinch of salt
1/2 C powdered milk
warm water
vegetable oil
Mix all ingredients together until you have biscuit dough consistency. Knead until smooth. Let dough rise in a warm place in an oiled bowl that is covered for at least 30-60 minutes. The longer you leave it, the softer the bread will be. Heat oil. Shape a handful of dough into disks. Cook in oil until golden brown turning once. Top with beans and cheese or honey.
QUICHE
32 oz cubed frozen potatoes1/2 C melted butter
2 C diced ham or sausage
2 C grated cheddar cheese
2 C grated monterey jack cheese
1 C evaporated milk
6 eggs
1/2 tsp Lawry's seasoning salt
Spray 9x13 pan with cooking spray. Press potatoes into pan. Pour melted butter over potatoes. Bake @ 425 for 20 minutes. Remove pan from oven and reduce heat to 325. Make alternate layers of cheese and ham. Beat eggs, salt, and milk. Pour egg mixture over ham and cheese mixture. Bake 30-45 minutes, until knife inserted in the middle comes out clean.
GRANOLA
10 C rolled oats
1 ½ c brown sugar
1 C coconut
1 C sunflower seeds
1 C wheat germ
2 C almonds
Mix above ingredients
1/2 C olive oil
1/2 C honey
1/2 C water
1 tsp vanilla
Mix oil, honey, and water. Bring to a boil. Take off stove and add vanilla. Pour over dry mixture & stir. Bake @ 200 for 60 minutes. Stir every 20 minutes.
1 ½ c brown sugar
1 C coconut
1 C sunflower seeds
1 C wheat germ
2 C almonds
Mix above ingredients
1/2 C olive oil
1/2 C honey
1/2 C water
1 tsp vanilla
Mix oil, honey, and water. Bring to a boil. Take off stove and add vanilla. Pour over dry mixture & stir. Bake @ 200 for 60 minutes. Stir every 20 minutes.
PUMPKIN CHOCOLATE CHIP MUFFINS
4 eggs
2 C. sugar
16 0z can Pumpkin
Beat together
Add 1 1/2 C. oil ( I always substitute 1 C. applesauce for 1 C. oil)
3 C. flour (can use whole wheat)
2 tsp. baking soda
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 C. semi-sweet chocolate chips
Pour into muffin tins. Bake @ 400˚ 12 min. (will take longer for larger muffins)
makes 2 dozen
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