Friday, February 28, 2014
2 pounds shrimp, cleaned, deveined, tails removed
1 Tablespoon butter
2 minced garlic cloves
1/2 cup stock/broth chicken broth)
2/3 cup white wine
juice from 1 lemon and zest from one half of the lemon
Using the same skillet from the sage, add the 1 Tablespoon butter to the leftover sage butter and melt on medium heat. Add the garlic until fragrant. Add the shrimp ad generously salt and pepper them. Cook a few minutes on both sides (seasoning both sides) until cooked through and remove to a plate. Put heat on high and add broth/stock, wine, lemon zest and lemon juice. Bring to a boil and lower to simmer a few minutes. Taste for seasoning and add salt/pepper to taste. Return shrimp to pan and top with the fried sage leaves. Serve over brown rice.
5 corn on the cobs
2 Tablespoons butter, melted in microwave
more butter for serving
10 slices bacon
1/2 Tsp. Sage
1/2 Tsp. Marjoram
1/2 Tsp. Thyme
1/2 Tsp. Cumin
2 Tbs. Warm water
2 Tbs. Soy sauce
2 Tbs. Oil
ITALIAN SAUSAGE SEASONINGS:
2 Garlic cloves; pressed
1/2 Tsp. Red pepper flakes
1 Tsp. Oregano
1/4 Tsp. Black pepper
2 Tbs. Flour
2 Tbs. Oil
2 Tbs. Soy sauce
Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked. From The Farm Vegetarian Cookbook. Uploaded by Nan Blanchard
1/3 cup dry bread crumbs
1 Tsp. salt
1/8 Tsp. pepper
1 large onion cut in eighths
3 carrots peeled split lengthwise, cut in 4" pieces
4 stalks celery, cut in 1" pieces
1 Tsp. leaf basil
1/3 cup quick-cooking tapioca
1 4 oz. can sliced mushrooms, undrained
1 Tsp. Kitche Bouquet
2 10.75 oz. can condensed tomato soup
1 cup beef broth, or
DirectionsWipe beef cubes well. combine bread crumbs with salt and pepper and toss with beef. Place coated beef cubes in Crock-Pot and add remaining ingredients; stir well. Cover and cook on Low for 10 to 12 hours or on High for 3 to 5 hours. Serves 6.
6 oz. Can tomato paste
8 lg. White potatoes quartered
1/4 c. Olive oil
1/2 Tsp. Oregano
1/2 c. Red or white wine
Heat olive oil in 6 quart pot; add beef salt pepper and oregano. Brown well. Add tomato paste wine and water until meat is almost covered. Mix liquids well until gravy thickens slightly. Simmer 45 minutes. Add potatoes and simmer until fork tender stirring occasionally about 15-20 minutes. Serve hot with fresh Italian bread.
Thursday, February 27, 2014
1 Tsp. Salt
1/2 Tsp. Turmeric
1/8 Tsp. Cayenne
Oil for shallow frying
6 ea. Lemon wedges
1 each onion, sliced
1 each green pepper, sliced
1 each red pepper, sliced
1 each jalapeno, sliced, remove seeds
1 Tbs. cilantro
1 each garlic, clove, minced
1 Tsp. chili powder
1 Tsp. cumin
1 Tsp. coriander
1/4 Tsp. salt
8 oz tomatoes, chopped
12 each flour tortilla
1, sour cream, for topping
1, cheddar cheese, shredded, for topping
1, salsa, for topping
2 Jalapenos (seeded)
1/3 c. Lemon juice
1/4 c. Honey
2 Tbs. Veg oil
2 Tbs. Fresh thyme leaves OR
2 Tsp. Dried thyme leaves
1/2 Tsp. Salt
1/4 Tsp. Ground allspice
1/4 Tsp. Nutmeg
6 Boneless, skinless chicken breasts
1 pound sausage, cooked, drained
1, mushrooms, fresh, sliced
3/4 pound Monterey jack cheese, grated
6 each eggs, beaten
1 each cream of onion soup can
Bake at 350 for 1 hour.
Note: For variation, you can use cooked, crumbled bacon or
Tuesday, February 25, 2014
Velveeta cheese, sliced and cut into little squares (so they look like mini cheese slices-- on the show they used American cheese, like Kraft Singles, but we wanted to use Velveeta instead) hamburger buns your favorite hamburger toppings/condiments
Sunday, February 23, 2014
1 head cabbage, about 1-1/2 pounds
1 pound lean ground beef
1/2 pound ground pork
3/4 cup cooked rice
1 egg, lightly beaten
1 teaspoon thyme
1 tablespoon chopped parsley
1 clove garlic, minced
2 teaspoons salt
1/4 teaspoon pepper
1/4 cup butter or margarine
1 16 ounce can tomato sauce
Remove core from cabbage.
Remove any blemished leaves.
Put cabbage in a 3 quart micro proof casserole.
Add 1/4 cup water.
Cover with plastic wrap and cook on high for 6 minutes.
Cool cabbage slightly. Separate leaves.
Remove tough centers from 6 to 8 of the large outside leaves.
Combine ground beef, pork, rice, egg, thyme, parsley, garlic, salt and pepper; mix.
Divide mixture among the 6 to 8 large cabbage leaves.
Wrap leaves tightly around mixture.
Line bottom of a 3 quart micro proof casserole with some of the leftover cabbage leaves.
Place cabbage rolls on top of loose leaves.
Cover with remaining cabbage. Top with butter.
Pour tomato sauce over top.
Cover and cook on medium for about 30 minutes
or until meat is cooked and rolls are fork tender.
Remove and let stand, covered, 5 minutes.
Discard the top loose cabbage leaves before serving.
1-1/2 pounds ground beef
1 cup tomato soup
3/4 cup chopped green pepper
1 (16 ounce) can kidney beans, drained and rinsed
3/4 pound cubed Mexican Velveeta cheese
Brown and drain ground beef.
Add soup and peppers. Simmer 5 minutes. Add beans and 1/2 pound cheese.
Heat until cheese melts.
Fill and roll tortillas.
Place in greased 9 x 13 inch pan.
Pour remaining sauce over tortillas.
Bake at 350F for 20 to 25 minutes.
Top with remaining cheese and bake 5 minutes longer.
Serve with lettuce, tomato, sour cream etc.
Saturday, February 22, 2014
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
2 eggs beaten
1 cup buttermilk
1/2 cup vegetable oil
8 3/4 creamed corn
1/3 cup yellow onions minced
1 tablespoon pimientos minced
Friday, February 21, 2014
1 pound ground beef
1 diced onion
1 tablespoon diced fresh jalapeno pepper
1 15-ounce can kidney beans with liquid
1 14.5-ounce can peeled diced tomatoes
1 8-ounce can tomato sauce
1 cup water
1 tablespoon white vinegar
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon garlic powder
1 bay leaf
grated cheddar cheese
canned whole jalapeno chili peppers
Hot enough for you?
- 1. Brown ground beef in a large saucepan over medium heat. Drain fat.
2. Add onion and pepper and sauté for about two minutes.
3. Add remaining ingredients and simmer for 1 hour, stirring occasionally. Serve one cup in a bowl with the optional cheese, diced onion and whole jalapeno garnish on top
3 lb Chicken breasts, split in - Half and boned
Salt to taste
Pepper to taste
Garlic powder to taste
1 lb andouille sausage, smoked sausage or kielbasa
1/2 c Vegetable oil
1/2 c All-purpose flour
1 c Chopped onion ,1 lg
1 c Chopped pepper , 1 lg
1 c Chopped celery, 2 ribs
7 c Water divided
1 ts Black pepper
1 ts Chopped garlic, 1 clove
1/2 ts Cayenne pepper, more if you want it hotter
Prepare Chicken and Andouille (Cajun sausage)
Season chicken breasts lightly with salt, black pepper and garlic powder.
If possible, do this the day before you cook the gumbo.
Next slice sausage into 1/4-to-1/2 inch pieces.
Make roux, using a cast iron or very heavy skillet that is very clean.
Place oil in skillet over high heat - oil should be at stage where it just begins to smoke - and gradually stir in flour, using a long-handled spoon. Roux will take about 3 to 4 minutes to cook and must be stirred constantly so that it does not burn.
If you see black specks in the roux, it has burned and you must start over again.
As you make the roux, it will change in color from cream to tan to brown and then to dark red-brown.
Remove from heat. Stir in onions, green peppers and celery, stirring constantly until roux stops getting darker.
Bring to stove once more, and cook over low heat about five to seven minutes, stirring constantly.
In a large dutch oven, bring 6 c of water to a boil, and add the roux, stirring to dissolve it thoroughly.
Carefully add chicken and cook about 30 to 40 minutes or until chicken is cooked through.
Remove chicken, and set aside to cool.
De bone chicken, and cut into bite-size pieces. Add sausage, 1 c water, 1 ts black pepper and chopped garlic and cayenne to the pot, and simmer for 35 to 45 minutes, uncovered, stirring frequently. Taste, and add salt, if necessary.
Stir in the chicken, and remove the gumbo from the heat. skim surface to remove fat that sausage gives off during cooking.
Serve over rice with a tossed salad and French bread.
Yield: 6 servings of Cajun chicken and sausage gumbo. This gumbo is Excellent!
Thank you Justin Wilson...
1-1/2 lb. beef chuck roast, cut in 2" cubes
1/2 tsp. each celery salt, garlic powder, ground ginger
1/4 tsp. ground black pepper
1 can (16 oz.) diced tomatoes, undrained
2 cups thinly sliced carrots
1 large potato, cut into chunks
1/4 cup each sherry, dark molasses
1 cup water
4 tbsp. extra-virgin olive oil
3/4 tsp. each dried thyme, oregano leaves
to taste: salt, ground pepper
3 medium (1 lb. each) eggplants, cut lengthwise
1 medium onion, chopped
5 cloves garlic, chopped, divided
5 cups (about 36 oz.) store-bought marinara sauce
16 oz. skim ricotta
1-1/3 oz. grated Parmigiano-Reggiano
1/4 cup chopped fresh parsley leaves
8 oz. part-skim mozzarella, shredded
Thursday, February 20, 2014
Wednesday, February 19, 2014
Tuesday, February 18, 2014
1 pkg. dry yeast, (about 1 1/2 tsp.)
1 cup milk
1/3 cup butter
1/3 cup sugar
1/2 Tsp. salt
3 each eggs
3/4 cup brown sugar, packed
1/4 cup flour, all-purpose
1 Tbs. cinnamon, ground
1/2 cup butter
1/2 cup light raisins
1/2 cup pecans, chopped
1 Tbs. half-and-half, or light cream
1, powdered sugar glaze, recipe to follow
In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
turning once. Cover; let rise in a warm place till double (about 1 hour).
Punch dough down.
Sprinkle filling over dough square; top with raisins and pecans.
rise. Refrigerate rolls 2 to 24 hours.
about 45 minutes).
minutes or till light brown.
rolls loosely with foil the last 5 to 10 minutes of baking.
Invert again onto a serving platter.
substitute 1 cup finely chopped apple for the raisins in the filling.
POWDERED sugar GLAZE:
In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn
syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2
Tbsp.) to make of drizzling consistency.
Monday, February 17, 2014
3 1/2 cups chicken breast, cooked and cubed
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup butter melted
1 cup milk
1 (16 ounce) package frozen chopped broccoli
3 cups Velveeta shredded
In a mixing bowl combine all ingredients except 1 cup cheese and bread crumbs.
4.Bake at 350for 30 to 35 minutes, or until cheese is melted.
1 cup boiling water
1 (21 ounce) can cherry pie filling
1 (3 ounce) package lemon flavored Jell-O
3/4 cup boiling water
1/4 cup lemon juice
1 (3 ounce) package cream cheese
1/3 cup mayonnaise
1 (8 ounce) can crushed pineapple, undrained
2 cups miniature marshmallows
1/2 cup whipped cream I whipped fresh cream
1/2 cup chopped walnuts
Dissolve the strawberry gelatin in 1 cup of boiling water.
2 (3 ounce) packages cream cheese, softened
1/3 cup creamy salad dressing
1 (8 ounce) can pineapple tidbits, juice reserved
3 cups chicken cooked cubed
1 cup slivered almonds
1/2 cups seedless grapes, halved
1⁄2 cup granulated sugar,
3⁄4 tsp. pure almond extract
1⁄4 tsp. pure lemon extract
3 oz. blanched slivered almonds,
1⁄4 cup unbleached all-purpose flour, sifted 3 times
confectioners sugar for dusting
In a mixing bowl beat egg whites until they stand in stiff peaks, then set aside.
Sunday, February 16, 2014
Saturday, February 15, 2014
2 cups boiling water
1 pkg. Jell-O® (red)
1 pkg. Jell-O® (green)
1 tub (12 oz.) Cool Whip®
Place layers top sides in 2 (9") round cake pans.
1/4 cup minced onion
1 clove garlic, minced
3/4 tsp. Tabasco® Sauce
Mix above ingredients.
1 cup beer (not lite beer)
1 can (14.5 oz.) diced tomatoes, undrained
1 bay leaf
5 cups shredded cabbage
3 large potatoes, peeled, diced (1/2" dice)
1 large onion, peeled, thinly sliced
1 large carrot, peeled, cut into 1/2" slices
8 oz. smoked sausage , quartered lengthwise, sliced at 1/2" intervals
1/2 tsp. each dried thyme, salt
1/4 tsp. black pepper
Add cabbage, potato, onion, carrot, kielbasa, thyme, salt and pepper. Bring soup back to a boil, then reduce heat to medium. Partially cover pot, cook until potatoes and carrot are tender, 15 - 20 minutes. Remove bay leaf before serving.
3 ribs celery, chopped
1 each medium green pepper, chopped; medium onion, chopped
1 qt. (32 oz.) chicken broth
3 cloves garlic, minced
1 tsp. each salt, pepper
1/2 tsp. cayenne pepper
2 lb. uncooked large shrimp, peeled, de-veined
1 pkg. (16 oz.) frozen sliced okra
4 green onions, sliced
1 medium tomato, chopped
1-1/2 tsp. gumbo filè powder
enough hot cooked rice
Note: Gumbo filè powder, used to thicken and flavor Creole recipes, is available in spice shops. If you don't want to use gumbo filè powder, combine 2 tbsp. each cornstarch and water until smooth. Gradually stir into gumbo. Bring to a boil; cook and stir 2 minutes or until thickened.
Thursday, February 13, 2014
3 cups cheese its
2 cups pretzel sticks
1 cup salted peanuts
1 Tbsp oil
2 Tbsp taco seasoning
Mix crackers, pretzels, and peanuts in large bowl.
toss. Sprinkle taco seasoning over top and stir gently to coat.
2 minutes. Stir, cook another 2 minutes.
1 large onion, cut into 1-inch slices, separated into rings
1/3 cup Maple Syrup
1/4 cup spicy brown mustard, or country- style Dijon mustard
2-1/2 - 3 lb country-style pork ribs, trimmed of fat, cut into 3-inch pieces
Place onion rings in 3-1/2 or 4 quart slow cooker.
In small bowl, combine syrup and mustard; mix well.
If desired, serve with additional mustard
TIME: Prep: 15 min. + cooling Bake: 20 min. + cooling
1 cup butter, cubed
4 ounces semisweet chocolate
1-3/4 cups sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1-1/2 cups chopped pecans
In a large bowl, beat eggs and sugar until blended.
Fill greased or paper-lined muffin cups two-thirds full.
One serving:(1 each)
Calories: 283 Fat:19 g Saturated Fat:8 g Cholesterol:
Wednesday, February 12, 2014
Cool Whip was introduced in 1965 by General Foods. This whipped-cream substitute is cheaper than the real thing, keeps longer in a resealable container, requires no whipping and has fewer calories. Within three months, it was at the top of the whipped-topping market.
1 lg. pkg. Cool Whip
1 pkg. shredded cheese
1/2 pkg. marshmallows
1 c. pecans
1 can sweetened condensed milk
3 quarts popped popcorn
1/2 cup pecan halves
2 cups heavy whipping cream
4 tablespoons sugar
4 tablespoons light rum
1 tablespoon corn starch
1 tablespoon water
1 teaspoon orange zest
6 cups cubed day-old French bread
1 1/2 cups sugar
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 1/2 cups milk
1/2 cup (1 stick) unsalted butter, melted
Roasted Pecan Rum Sauce:
1. Preheat oven to 350 degrees.
2. Place the pecans on a baking sheet and roast for 5 minutes.
3. In a heavy saucepan over a medium heat, cook the cream for 3 minutes. Add the sugar and rum. Whisk the mixture until the sugar is dissolved.
4. Stir together cornstarch and water in a cup. Add this mixture to the cream, and stir for 2 to 3 minutes or until the mixture is thickened.
5. Stir in the orange zest and pecans.
1. Place French bread in a buttered 8 x 12-inch baking dish.
2. In a separate bowl, beat the eggs and sugar on high speed with a mixer for 3 to 4 minutes. Add the nutmeg, cinnamon, milk and butter and beat on low speed.
3. Pour the milk-egg mixture over the French bread. Let sit for one hour and 30 minutes.
4. Bake for 20 minutes, then lower temperature to 300 degrees and bake an additional 20 minutes or until puffy and brown.
5. Top with Roasted Rum Pecan Sauce.
Yields 12 servings.
Tuesday, February 11, 2014
1 teaspoon salt hot water, boiling
Oil for frying
Mix cornmeal and salt in bowl. Add boiling hot water until batter just sticks together. Scoop and mold into balls. (I do this with my hands and make balls about the size of a walnut. Drop in hot grease and fry until golden brown. Enjoy!
Yield: about 2 dozen
3 cups powdered sugar
3/4 cups dutch process cocoa powder
1 teaspoon kosher salt
2 large egg whites
1 large egg
2/3 cup bittersweet or semi-sweet chocolate chips
Preheat the oven to 350 degrees. Whisk together the dry ingredients and add the eggs. Whisk again until smooth. (Using an electric mixer will make this even easier, but it's simple enough by hand as well.) Stir in the chocolate chips.
Drop by tablespoons onto a parchment lined baking sheet. Bake 12 minutes, until the cookies are just set. They should be puffy and cracked across the top. Let cool for 2 minutes on the baking sheet before transferring to a wire cooling rack. Let cool completely before storing in an airtight container. Enjoy!
3 tbsp corn or vegetable oil
75g unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
50g fresh breadcrumbs
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
½ Cup Cooked Quinoa
1 tbsp. Olive Oil
½ Red Onion, chopped
1 Cup Mushrooms, sliced
1 Cup Carrots, grated
1 Cup Baby Spinach
1 tbsp. Dried Parsley
½ tsp. Ground Cinnamon
¼ tsp. Ground Cumin
Salt and Pepper, to taste
3. In a large skillet, heat oil over medium-high heat. Add onion and mushrooms and cook for 4 to 5 minutes, stirring occasionally.
4. Add carrots, spinach and parsley.
5. Add salt, pepper and cook 1 to 2 minutes more.
6. Divide quinoa mixture evenly among the 4 bell peppers.
8. Transfer to plate and serve.
Monday, February 10, 2014
12 pieces of string cheese
12 egg roll wrappers
36 slices pepperoni
marinara or pizza sauce for dipping.
Follow directions in pictures (moisten corners of wrapper at
1/2 teaspoon baking soda
1/4 cup chilled unsalted butter
1/2 cup almond milk + 2 Tablespoons vinegar (allow to sit
1/4 cup to 1/3 cup melted unsalted butter
1 cup granulated Swerve, Truvia or Stevia + 1 Tablespoon
1/2 cup Confectioner's sugar
1/4 cup (2 ounces) light cream cheese
3 teaspoons warm water
1 teaspoon vanilla extract (or almond extract)
Preheat oven to 400 degrees F and lightly grease a 12-cup
In a large bowl, mix together the flour, baking powder,
Using a teaspoon, slice off of the ball rounded spoonfuls
Bake for approximately 20 minutes - use a toothpick to check
Scoop out of the tins using a rubber spatula or fork (very
Mix all frosting ingredients together using electric mixer,
*Store in an airtight container in the refrigerator!
1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pillsbury flakey kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded
Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!