Here's something you might be interested in.
A Guide to Dog Grooming Equipment
Tuesday, May 31, 2011
Monday, May 2, 2011
Make a Quick Apple Sauce for Pork Entrées or Lee's Dinner
This is so fast and easy you'll wonder why you didn't do it sooner. Apple sauce goes great with chicken and pork chops, and it's also good warm on cold mornings. This recipe will only make enough to pour on the meat; for simple consumption, simply double/triple the recipe.
-2 Large sweet apples (I'll bet Honeycrisps would be good!)
-1/2 cup sugar
-Water - a cup
1 tsp. salt
-Peel and core the apples.
-Cut them into slices, then chop the slices in evenly-sized chunks.
-Put the apples into a pan with a lid; add water and cook on medium-high until tender.
-When tender, remove from heat.
-Using a potato smasher, smash the apples until the sauce is nice and smooth, or leave a few small chunks if that's more desired.
-Pour in the sugar and water; stir in.
-Taste. Is it good? Add sugar if necessary. You can use it hot or let it cool down and use it later. You can even make a bigger pot of it and then freeze some of it for future use.
-2 Large sweet apples (I'll bet Honeycrisps would be good!)
-1/2 cup sugar
-Water - a cup
1 tsp. salt
-Peel and core the apples.
-Cut them into slices, then chop the slices in evenly-sized chunks.
-Put the apples into a pan with a lid; add water and cook on medium-high until tender.
-When tender, remove from heat.
-Using a potato smasher, smash the apples until the sauce is nice and smooth, or leave a few small chunks if that's more desired.
-Pour in the sugar and water; stir in.
-Taste. Is it good? Add sugar if necessary. You can use it hot or let it cool down and use it later. You can even make a bigger pot of it and then freeze some of it for future use.
Mike's Yummy Potato Chips
This is so easy and sooooooo good! He hasn't made them in a while, but I remember them.
You can slice these potatoes a tiny bit thicker and serve them hot with butter, sour cream and chives, like an entrée.
You will need:
EVOO
Potatoes
Salt (and pepper?)
A frying pan
A spatula or tongs
A potato peeler
A stack of paper towels on a plate, to put them on after cooking
A sharp knife
-Peel the potatoes if you want to.
-Cut them in half across the length; not with the length.
-Take the potato peeler and peel slices off the part that was the middle of the potato. The big flat part, sheer that down.
-To prevent them from turning grey, peel them into a bowl of cold lemon water or vinegar water to wait while you finish the slicing.
1.) In a large frying pan, cover the bottom with extra virgin olive oil so it's about 1/8th-inch deep.
2.) Heat the oil over medium-high heat and don't leave it. Test for readiness by putting a tiny piece of potato in and see if it fries or just sits there. Hot oil has a sheen that "dances" across the oil surface when it's hot. This is a sign to use it now!
3.) When the oil is hot, add potatoes one at a time, placing them so they will not touch each other. You can put like six or seven in at the same time.
4.) When the potato begins to turn golden brown, turn it over to cook the other side. The second side goes much faster than the first side did. When it's reached a desirable doneness, fish them out and lay them on the paper towels to drain and then put more in. DON'T let your oil stand on the heat without any food cooking in it.
5.) When all the potato slices are done, remove the oil from the heat immediately.
6.) Salt them now if you wish. Pepper and garlic powder go good on them, too.
Another good idea at this point is to throw a good handful of shredded Parmesan cheese on and then toss them. Think of all the good things you can put on them; chili powder, onion powder, coarse sea salt; be creative. :)
Serve them in a big pre-warmed bowl with all the trimmings for baked potatoes. These make great snacks, side dishes, or breakfasts.
You can slice these potatoes a tiny bit thicker and serve them hot with butter, sour cream and chives, like an entrée.
You will need:
EVOO
Potatoes
Salt (and pepper?)
A frying pan
A spatula or tongs
A potato peeler
A stack of paper towels on a plate, to put them on after cooking
A sharp knife
-Peel the potatoes if you want to.
-Cut them in half across the length; not with the length.
-Take the potato peeler and peel slices off the part that was the middle of the potato. The big flat part, sheer that down.
-To prevent them from turning grey, peel them into a bowl of cold lemon water or vinegar water to wait while you finish the slicing.
1.) In a large frying pan, cover the bottom with extra virgin olive oil so it's about 1/8th-inch deep.
2.) Heat the oil over medium-high heat and don't leave it. Test for readiness by putting a tiny piece of potato in and see if it fries or just sits there. Hot oil has a sheen that "dances" across the oil surface when it's hot. This is a sign to use it now!
3.) When the oil is hot, add potatoes one at a time, placing them so they will not touch each other. You can put like six or seven in at the same time.
4.) When the potato begins to turn golden brown, turn it over to cook the other side. The second side goes much faster than the first side did. When it's reached a desirable doneness, fish them out and lay them on the paper towels to drain and then put more in. DON'T let your oil stand on the heat without any food cooking in it.
5.) When all the potato slices are done, remove the oil from the heat immediately.
6.) Salt them now if you wish. Pepper and garlic powder go good on them, too.
Another good idea at this point is to throw a good handful of shredded Parmesan cheese on and then toss them. Think of all the good things you can put on them; chili powder, onion powder, coarse sea salt; be creative. :)
Serve them in a big pre-warmed bowl with all the trimmings for baked potatoes. These make great snacks, side dishes, or breakfasts.
Bacon Fried Cabbage
This one is a family favorite!
You will need:
A head of cabbage, any kind you like
A pound of bacon, sliced
Salt n Pepper to taste
Garlic powder or minced fresh garlic
First, cut the cabbage head in half and remove the core.
Slice the cabbage into strips about one inch wide.
Cut the cabbage strips into squares by cutting across the strips.
Set aside.
In the largest pot with a lid, fry each piece of bacon until crispy; reserve the fat.
Drain the bacon on paper towels.
Pour the cabbage into the pan and stir it to coat the cabbage with bacon fat.
Fry, stirring occasionally. As the cabbage cooks it will wilt.
Toss in the garlic - if fresh it shouldn't cook too long or it gets bitter.
Chop bacon into small pieces.
When all the cabbage has been fried, turn burner off.
Dish the cabbage into plates or large bowels, and top each bowl with the crispy bacon crumbs.
Serve with hot rolls or biscuits.
Serves 4-6; four if people love it, six if they don't.
Try to serve with bright colors of foods, so the meal looks enticing.
Mmmmmmm! Enjoy!
You will need:
A head of cabbage, any kind you like
A pound of bacon, sliced
Salt n Pepper to taste
Garlic powder or minced fresh garlic
First, cut the cabbage head in half and remove the core.
Slice the cabbage into strips about one inch wide.
Cut the cabbage strips into squares by cutting across the strips.
Set aside.
In the largest pot with a lid, fry each piece of bacon until crispy; reserve the fat.
Drain the bacon on paper towels.
Pour the cabbage into the pan and stir it to coat the cabbage with bacon fat.
Fry, stirring occasionally. As the cabbage cooks it will wilt.
Toss in the garlic - if fresh it shouldn't cook too long or it gets bitter.
Chop bacon into small pieces.
When all the cabbage has been fried, turn burner off.
Dish the cabbage into plates or large bowels, and top each bowl with the crispy bacon crumbs.
Serve with hot rolls or biscuits.
Serves 4-6; four if people love it, six if they don't.
Try to serve with bright colors of foods, so the meal looks enticing.
Mmmmmmm! Enjoy!
Tuesday, April 26, 2011
Humus My Way With Pita Points
This serves a big enough bowl for a party. Cut the recipe in half for home use.
3 cans garbanzo beans
1 onion, diced
Small jar of roasted red peppers, chopped or julienned
1/2 cup chopped chives
1/4 cup salsa
1/4 cup dried tomatoes
Salt to taste
Using a food processor or blender, put the beans in (with the juice) and process until smooth and creamy.
Place into a large mixing bowl.
Add the rest of the ingredients and stir well. It'll be kind of chunky.
Get one package of Pita Bread
Cut apart the circles of bread, run a knife around the edges.
Stack and then cut into 8 wedges (half, then halve those, then halve those)
Separate the wedges
Brush lightly with olive oil
Sprinkle lightly with salt
Place in a warmed oven (300 degrees). Keep an eye on them and they're done when they have toasted a bit.
Remove from oven
Allow to cool
Serve with the humus.
3 cans garbanzo beans
1 onion, diced
Small jar of roasted red peppers, chopped or julienned
1/2 cup chopped chives
1/4 cup salsa
1/4 cup dried tomatoes
Salt to taste
Using a food processor or blender, put the beans in (with the juice) and process until smooth and creamy.
Place into a large mixing bowl.
Add the rest of the ingredients and stir well. It'll be kind of chunky.
Get one package of Pita Bread
Cut apart the circles of bread, run a knife around the edges.
Stack and then cut into 8 wedges (half, then halve those, then halve those)
Separate the wedges
Brush lightly with olive oil
Sprinkle lightly with salt
Place in a warmed oven (300 degrees). Keep an eye on them and they're done when they have toasted a bit.
Remove from oven
Allow to cool
Serve with the humus.
Red Wine Chops
These are so good! I only made them a few times, but we do like them. This recipe also works with chicken.
Pork chops
Red wine
carrots
celery
onions
EVOO
Thinly sliced potatoes - 1 per person
Salt
Chop up the carrots, onion and celery.
Pour a little EVOO in a frying pan.
In a hot frying pan, brown the meat on both sides. Remove from pan and set aside.
On medium-high heat, fry the veggies until the liquid cooks away or they brown.
Pour in 1 cup of red (or white) wine and a generous pinch of salt. Bring to a boil.
Add the meat back to the pan and put the potato slices in, cover.
Turn down the heat and simmer 45 minutes.
Enjoy!
Pork chops
Red wine
carrots
celery
onions
EVOO
Thinly sliced potatoes - 1 per person
Salt
Chop up the carrots, onion and celery.
Pour a little EVOO in a frying pan.
In a hot frying pan, brown the meat on both sides. Remove from pan and set aside.
On medium-high heat, fry the veggies until the liquid cooks away or they brown.
Pour in 1 cup of red (or white) wine and a generous pinch of salt. Bring to a boil.
Add the meat back to the pan and put the potato slices in, cover.
Turn down the heat and simmer 45 minutes.
Enjoy!
'Mazing Meatloaf
Just thinking about this made me hungry for it!
1 lb. hamburger ( ground pork if you're watching fat content, but it makes a dry loaf).
Half a large onion, diced
Small package frozen corn (thawed)
Carrots, diced small
Celery (optional) diced small
Two eggs
1 cup milk
1.5 cups bread crumbs (or crushed saltines)
A brick of cheese (any kind, any strength or flavor)
Salt (optional)
1 tsp. fresh cracked black Pepper
1 Tbsp. Nutmeg
Ketchup or barbeque sauce - one regular size bottle
Dice up all the veggies and preheat the oven to 350(f).
Crack the eggs into a cut or bowl and add a splash of water, then mix vigorously with a fork.
Mix all ingredients (including the bowl of eggs) except the meat and cheese and only half the ketchup (or bbq).
Mix the meat in, using the large bowl. Get your hands in there and squeeze it and mix it around good. Look through it - does it look evenly mixed? If not, get back in there.
Divide the meat mixture in half. Arrange one half on a sprayed or oiled pan in a loaf shape, only flat. Put half the brick of cheese on it, then cover with the other half of the meat mixture. Seal the edges where the meat joins by squeezing it together, keeping the loaf shape.
Put ketchup (or bbq sauce) on the top; smear it down the sides and all over it in a nice, thick layer.
Put it in the oven for 1.5 to two hours. Don't keep opening the oven door to look at it, it needs to get dark and crispy on top.
Serves 6 if nobody's a hog.
1 lb. hamburger ( ground pork if you're watching fat content, but it makes a dry loaf).
Half a large onion, diced
Small package frozen corn (thawed)
Carrots, diced small
Celery (optional) diced small
Two eggs
1 cup milk
1.5 cups bread crumbs (or crushed saltines)
A brick of cheese (any kind, any strength or flavor)
Salt (optional)
1 tsp. fresh cracked black Pepper
1 Tbsp. Nutmeg
Ketchup or barbeque sauce - one regular size bottle
Dice up all the veggies and preheat the oven to 350(f).
Crack the eggs into a cut or bowl and add a splash of water, then mix vigorously with a fork.
Mix all ingredients (including the bowl of eggs) except the meat and cheese and only half the ketchup (or bbq).
Mix the meat in, using the large bowl. Get your hands in there and squeeze it and mix it around good. Look through it - does it look evenly mixed? If not, get back in there.
Divide the meat mixture in half. Arrange one half on a sprayed or oiled pan in a loaf shape, only flat. Put half the brick of cheese on it, then cover with the other half of the meat mixture. Seal the edges where the meat joins by squeezing it together, keeping the loaf shape.
Put ketchup (or bbq sauce) on the top; smear it down the sides and all over it in a nice, thick layer.
Put it in the oven for 1.5 to two hours. Don't keep opening the oven door to look at it, it needs to get dark and crispy on top.
Serves 6 if nobody's a hog.
"Sun" Dried Tomatoes
These are sooooo good, added to pasta, pizza, mac and cheese, potatoes, meatloaf, all kinds of things, and they last a long time if you dry them right. Here in the Great North Western US we don't get enough sun to make them, so we improvise by using a warm oven.
Go to the store, choose two large, ripe tomatoes. you can also use roma or cherry tomatoes for this.
Remove stems and wash thoroughly.
Cut tomatoes in quarters and clean out the seeds and juice, trying to keep all the meat. Tomatoes have little pockets of seeds, just run your spoon handle through it.
Now, cut the tomatoes in more wedges, then cut each wedge carefully into 1/8 inch-wide strips.
Place them on an oiled (or sprayed) foil strip or baking sheet, making sure no two touch each other.
Sprinkle garlic powder and a TINY bit of salt over them.
Put them in a warm oven 250(f) degrees.
After one-half hour, check them.
You want them dry, but if the tomato was very meaty it could take more time. The resulting texture will feel soft, but not wet. About like the inside of a raisin or dried apricot.
You want to catch the tomatoes when dry and still red in color. These will turn brown or black quickly, which is okay (and how they come in the store), sometimes they turn color after they've been removed from the oven! I just like them to be mostly all red, still, and this takes a watchful eye. As soon as I begin checking them, I remove the ones that seem to be done, so only the still-wet ones remain on the pan. They will dry at different rates according to how much meat was on the tomato slice; the ones that are mostly skin get done first.
They should be all dried in an hour, give or take a few minutes. Then, simply add them to the recipe you wanted them for and enjoy!
Go to the store, choose two large, ripe tomatoes. you can also use roma or cherry tomatoes for this.
Remove stems and wash thoroughly.
Cut tomatoes in quarters and clean out the seeds and juice, trying to keep all the meat. Tomatoes have little pockets of seeds, just run your spoon handle through it.
Now, cut the tomatoes in more wedges, then cut each wedge carefully into 1/8 inch-wide strips.
Place them on an oiled (or sprayed) foil strip or baking sheet, making sure no two touch each other.
Sprinkle garlic powder and a TINY bit of salt over them.
Put them in a warm oven 250(f) degrees.
After one-half hour, check them.
You want them dry, but if the tomato was very meaty it could take more time. The resulting texture will feel soft, but not wet. About like the inside of a raisin or dried apricot.
You want to catch the tomatoes when dry and still red in color. These will turn brown or black quickly, which is okay (and how they come in the store), sometimes they turn color after they've been removed from the oven! I just like them to be mostly all red, still, and this takes a watchful eye. As soon as I begin checking them, I remove the ones that seem to be done, so only the still-wet ones remain on the pan. They will dry at different rates according to how much meat was on the tomato slice; the ones that are mostly skin get done first.
They should be all dried in an hour, give or take a few minutes. Then, simply add them to the recipe you wanted them for and enjoy!
Special Spinach Salad
This one seems to be well-liked wherever I take it. It's simplicity is what makes it so good, I think.
1 bag of baby spinach, washed and stemmed (optional)
1/2 a red onion
EVOO
Coarse sea salt (or regular)
1 small bag shredded parmesan
Put the spinach in a large bowl.
Dice the half red onion, add to bowl
Sprinkle coarse sea salt (or regular), mix and taste. Start with a good healthy pinch-full.
Sprinkle enough EVOO to moisten all the spinach (toss, check, add more or not)
Sprinkle a handful (or two) of cheese
Mix thoroughly.
This salad shouldn't be made too long before it's time to eat because the spinach wilts. However, this has not been a problem for the diners at all, they still like it, but it looks ugly.
1 bag of baby spinach, washed and stemmed (optional)
1/2 a red onion
EVOO
Coarse sea salt (or regular)
1 small bag shredded parmesan
Put the spinach in a large bowl.
Dice the half red onion, add to bowl
Sprinkle coarse sea salt (or regular), mix and taste. Start with a good healthy pinch-full.
Sprinkle enough EVOO to moisten all the spinach (toss, check, add more or not)
Sprinkle a handful (or two) of cheese
Mix thoroughly.
This salad shouldn't be made too long before it's time to eat because the spinach wilts. However, this has not been a problem for the diners at all, they still like it, but it looks ugly.
Garlic Infused Olive Oil
This is so stinkin easy, and it's one of my favorite recipes; I use it on everything when I have some made.
You will need:
6 medium - large cloves of fresh garlic (for a small bottle, use 3 cloves garlic)
1 large bottle of EVOO
Open the olive oil bottle. Check how much room there is, you may need to dump a little bit to make room for the garlic. About 1/8 cup or less.
Smash the garlic cloves and remove the papers. The papers come off easily if smashed first.
Put the smashed garlic in the olive bottle.
Replace the bottle lid and set in a dark space for two to three weeks. Shake it once a day, and after 2 weeks taste it. If it's good, it's done, if it's weak, then keep shaking it daily for another week and taste it again.
It looks pretty to put the garlic cloves on a skewer before inserting it in the bottle. If you do that, make sure the garlic stays low enough in the bottle so air doesn't get to it. As long as it's submerged, it'll last a long time.
With or without a skewer, it's very pretty to add things like dill or fennel fronds, whole peppercorns, bay leaves and lemon-skin strips (super thin); use them all at once. Get a pretty bottle with an oil spout and this makes a very nice gift.
Another big plus about this is, use the same recipe with tarragon, basil, lemon pepper, nutmeg or any spice(s) desired.
It can be used when frying things, poured into salads and salad dressing, it's a nice addition to any kind of pasta, and it can be cooked with. If the bottle is pretty, it looks nice on the counter, too.
You will need:
6 medium - large cloves of fresh garlic (for a small bottle, use 3 cloves garlic)
1 large bottle of EVOO
Open the olive oil bottle. Check how much room there is, you may need to dump a little bit to make room for the garlic. About 1/8 cup or less.
Smash the garlic cloves and remove the papers. The papers come off easily if smashed first.
Put the smashed garlic in the olive bottle.
Replace the bottle lid and set in a dark space for two to three weeks. Shake it once a day, and after 2 weeks taste it. If it's good, it's done, if it's weak, then keep shaking it daily for another week and taste it again.
It looks pretty to put the garlic cloves on a skewer before inserting it in the bottle. If you do that, make sure the garlic stays low enough in the bottle so air doesn't get to it. As long as it's submerged, it'll last a long time.
With or without a skewer, it's very pretty to add things like dill or fennel fronds, whole peppercorns, bay leaves and lemon-skin strips (super thin); use them all at once. Get a pretty bottle with an oil spout and this makes a very nice gift.
Another big plus about this is, use the same recipe with tarragon, basil, lemon pepper, nutmeg or any spice(s) desired.
It can be used when frying things, poured into salads and salad dressing, it's a nice addition to any kind of pasta, and it can be cooked with. If the bottle is pretty, it looks nice on the counter, too.
Homemade Mac n Cheese Two Ways
The fast way and the slow way; both are good, but the slow way is really good!
The Fast Way:
1 box mac n cheese mix
1 package frozen corn
1 lb. raw hamburger
1 Tbsp. garlic powder or 4 minced fresh garlic cloves
1/2 an onion, diced
Cook the pasta according to the directions on the box.
While that's cooking, cook hamburger till crumbly (Onions can be added here if desired).
Before draining the pasta, add corn and onions; wait 1 minute, then drain pasta (This heats the corn and onions so they don't cool the noodles off).
Drain grease off hamburger.
Follow directions on the package, then mix it all together.
Stir well.
Eat!!
Serves 4 and takes less than 30 minutes.
The Slow (Best) Way
2 cups pasta for every 4 people eating
1 cup plain yogurt
4 Tbs. white flour
3 cups grated cheese (any kind you like, but cheddar is popular)
1 cup Milk
6 nice 1/4 inch slices of cheese (or grate them. You can use more, too (9 slices?).
1 cup bread crumbs (or crushed saltines, yum!)
Salt (optional)
A handful of parsley
1/3 cup of roasted red peppers (from the grocer, not fresh), drained and julienned (super thin strips)
3 Tbsp. vegetable or any kind of oil
1 Tbs. Garlic powder or 4 minced cloves of fresh garlic
Butter or margarine in 1/2 inch cubes (or reasonable facsimiles)
**Note**
The water in which the pasta boils should be salty like the sea and very flavorful; a soup, almost. Chicken broth makes super good pasta water, but if it's not on hand, choose strong spices like rosemary and fresh garlic. Bouillon also works well.
Preheat oven to 350(f)
Boil noodles, but not all the way done. They will finish cooking in the oven and you don't want them to be mushy in the end. So, cook them half the time necessary for that kind of pasta. Also, add the oil to the water, it's not necessary but helps with flavor.
While the pasta cooks, put all other ingredients except the cheese slices, milk and flour in a large bowl and mix them together.
Spray or butter a large baking dish so it won't be hard to clean.
Use the flour to coat the pan.
Drain the pasta and pour it in the bowl and mix it all together.
Pour part of the mixture to fill up the baking dish or pan half way.
Place half the cheese slices over it, then dot it with butter in five places.
Add a second layer of the pasta mixture; repeat butter.
If there's enough room and pasta, make another layer. If not, then...
Arrange cheese slices on the top.
Pour milk in the side of the dish.
Cover - if there's no lid or cover, use foil and try to tent it a bit so it doesn't rest on the cheese inside.
Bake uncovered for 45 minutes.
Remove from the oven and allow to sit for 10 minutes or so; it'll be really hot, too hot to eat.
This should feed 4-6 ppl depending on the size of appetites.
This feeds at least four hungry people.
The Fast Way:
1 box mac n cheese mix
1 package frozen corn
1 lb. raw hamburger
1 Tbsp. garlic powder or 4 minced fresh garlic cloves
1/2 an onion, diced
Cook the pasta according to the directions on the box.
While that's cooking, cook hamburger till crumbly (Onions can be added here if desired).
Before draining the pasta, add corn and onions; wait 1 minute, then drain pasta (This heats the corn and onions so they don't cool the noodles off).
Drain grease off hamburger.
Follow directions on the package, then mix it all together.
Stir well.
Eat!!
Serves 4 and takes less than 30 minutes.
The Slow (Best) Way
2 cups pasta for every 4 people eating
1 cup plain yogurt
4 Tbs. white flour
3 cups grated cheese (any kind you like, but cheddar is popular)
1 cup Milk
6 nice 1/4 inch slices of cheese (or grate them. You can use more, too (9 slices?).
1 cup bread crumbs (or crushed saltines, yum!)
Salt (optional)
A handful of parsley
1/3 cup of roasted red peppers (from the grocer, not fresh), drained and julienned (super thin strips)
3 Tbsp. vegetable or any kind of oil
1 Tbs. Garlic powder or 4 minced cloves of fresh garlic
Butter or margarine in 1/2 inch cubes (or reasonable facsimiles)
**Note**
The water in which the pasta boils should be salty like the sea and very flavorful; a soup, almost. Chicken broth makes super good pasta water, but if it's not on hand, choose strong spices like rosemary and fresh garlic. Bouillon also works well.
Preheat oven to 350(f)
Boil noodles, but not all the way done. They will finish cooking in the oven and you don't want them to be mushy in the end. So, cook them half the time necessary for that kind of pasta. Also, add the oil to the water, it's not necessary but helps with flavor.
While the pasta cooks, put all other ingredients except the cheese slices, milk and flour in a large bowl and mix them together.
Spray or butter a large baking dish so it won't be hard to clean.
Use the flour to coat the pan.
Drain the pasta and pour it in the bowl and mix it all together.
Pour part of the mixture to fill up the baking dish or pan half way.
Place half the cheese slices over it, then dot it with butter in five places.
Add a second layer of the pasta mixture; repeat butter.
If there's enough room and pasta, make another layer. If not, then...
Arrange cheese slices on the top.
Pour milk in the side of the dish.
Cover - if there's no lid or cover, use foil and try to tent it a bit so it doesn't rest on the cheese inside.
Bake uncovered for 45 minutes.
Remove from the oven and allow to sit for 10 minutes or so; it'll be really hot, too hot to eat.
This should feed 4-6 ppl depending on the size of appetites.
This feeds at least four hungry people.
Bacon and Garlic Green Beans
Green beans seem to soak up flavors. For this, use canned beans.
Pour beans into a bowl
Add chopped garlic
Add pieces of chopped bacon
Allow to set for at least an hour. Then, simply heat and eat.
Pour beans into a bowl
Add chopped garlic
Add pieces of chopped bacon
Allow to set for at least an hour. Then, simply heat and eat.
Pasta Sauces
There's tons of things you can put on pasta or rice. Here's just a few.
Homemade Spaghetti Sauce
1 can of tomatoes (you can use fresh, but canned works better here; chop them, save juices)
1 can of tomato sauce
Onions, diced
Any veggies you like in it
Basil (dried)
Garlic (powder [1 Tbsp] or minced [2 Tbsp.])
1 cup chicken broth (can use water if necessary, but broth is yummy!)
Brown onions in pan for the sauce. yes, you can fry things in a sauce pan, too.
Add everything else.
Bring to a boil and simmer until the sauce gets thicker - about 20 minutes or longer.
That's it! Pour it on your pasta!
Brown Butter Sauce
This is good without browning the butter, too. But try it, it's easy and delish!!
1 cube (or half a cup) butter or margarine
Onions, diced
Handful of Parsley (fresh or dried)
1/2 a handful of Basil (fresh or dried)
Salt (optional)
Garlic - powder or minced
Any other veggies you want in the sauce; cut them in small chunks
Cook the onion and veggies in the butter until done.
Add all other ingredients.
Cook until the butter has browned. Be careful not to leave it, it goes from browned to burned quickly!
Some like to brown the butter first, then add the rest; this works good too, but I like the butter to have the flavor of the onions and veggies in it.
Any pasta is good with cheese; add at the end if you want.
Serve over pasta.
Olive Oil Pasta Sauce
Evoo - half a cup to start; add more if it's needed
1 Tbsp. Garlic - powdered or minced
Salt (optional)
Fresh cracked black pepper
Any spices you like
Mix all ingredients together; stir well.
Warm mixture in microwave or sauce pan. Do not boil.
Taste - is it good yet?
Serve over pasta
White Pasta Sauce
1 1/2 cups milk or heavy cream
1/2 cup chicken broth or water
Onionds - diced
Shredded Parmesan cheese
Fresh cracked black pepper
Salt (optional)
Put all ingredients except the cheese in a frying pan.
Simmer until onions are soft and the liquid has reduced some to make it thicker.. maybe 20 minutes.
Add the cheese, a good handful or two. Stir in.
As soon as the cheese is melted, it's ready to serve.
Pesto
Put fresh or dried spices (basil, oregano, dried tomatoes, onions) into the food processor or blender.
Add freshly cracked black pepper
A clove of fresh garlic
Add parmesan or other shredded cheese.
Blend until all is chopped and mixed while adding a drizzle of EVOO.
There's a lot of different recipes for Pestos; experiment and be creative! And, it's also good mixed with white rice.
Pasta is good without sauce, too. Just add some salt and moisten it with evoo.
Homemade Spaghetti Sauce
1 can of tomatoes (you can use fresh, but canned works better here; chop them, save juices)
1 can of tomato sauce
Onions, diced
Any veggies you like in it
Basil (dried)
Garlic (powder [1 Tbsp] or minced [2 Tbsp.])
1 cup chicken broth (can use water if necessary, but broth is yummy!)
Brown onions in pan for the sauce. yes, you can fry things in a sauce pan, too.
Add everything else.
Bring to a boil and simmer until the sauce gets thicker - about 20 minutes or longer.
That's it! Pour it on your pasta!
Brown Butter Sauce
This is good without browning the butter, too. But try it, it's easy and delish!!
1 cube (or half a cup) butter or margarine
Onions, diced
Handful of Parsley (fresh or dried)
1/2 a handful of Basil (fresh or dried)
Salt (optional)
Garlic - powder or minced
Any other veggies you want in the sauce; cut them in small chunks
Cook the onion and veggies in the butter until done.
Add all other ingredients.
Cook until the butter has browned. Be careful not to leave it, it goes from browned to burned quickly!
Some like to brown the butter first, then add the rest; this works good too, but I like the butter to have the flavor of the onions and veggies in it.
Any pasta is good with cheese; add at the end if you want.
Serve over pasta.
Olive Oil Pasta Sauce
Evoo - half a cup to start; add more if it's needed
1 Tbsp. Garlic - powdered or minced
Salt (optional)
Fresh cracked black pepper
Any spices you like
Mix all ingredients together; stir well.
Warm mixture in microwave or sauce pan. Do not boil.
Taste - is it good yet?
Serve over pasta
White Pasta Sauce
1 1/2 cups milk or heavy cream
1/2 cup chicken broth or water
Onionds - diced
Shredded Parmesan cheese
Fresh cracked black pepper
Salt (optional)
Put all ingredients except the cheese in a frying pan.
Simmer until onions are soft and the liquid has reduced some to make it thicker.. maybe 20 minutes.
Add the cheese, a good handful or two. Stir in.
As soon as the cheese is melted, it's ready to serve.
Pesto
Put fresh or dried spices (basil, oregano, dried tomatoes, onions) into the food processor or blender.
Add freshly cracked black pepper
A clove of fresh garlic
Add parmesan or other shredded cheese.
Blend until all is chopped and mixed while adding a drizzle of EVOO.
There's a lot of different recipes for Pestos; experiment and be creative! And, it's also good mixed with white rice.
Pasta is good without sauce, too. Just add some salt and moisten it with evoo.
Yummy Risotto
To make this is easy, but you have to make sure to stand at the stove while it's cooking. Don't go answer the phone, door or screaming kid, and go to the bathroom before you begin cooking.
You will need:
A ladle, and a fry pan and a sauce pan
Rice - 1 cup feeds 4 ppl
Chicken broth - 2 cups (also veggie broth works good, beef, etc.)
Evoo
1/2 cup heavy cream (optional)
Corn, mushrooms, whatever you'd like to add (but it's good alone)
Salt (optional)
In a sauce pan, bring chicken (or other) broth to hot, but not boiling. It must be hot before it's needed.
In a frying pan, cover the bottom with a little evoo.
Add the rice, stir around in the oil, then spread evenly.
Turn on the burner to med-hi. Don't leave the stove.
Allow rice to sit for a few moments to toast. Beware, once it starts, it goes fast. Stir again and again until all the rice is nicely toasted.
Add 3 ladles of broth to the rice. Watch out, it bubbles a lot at first. This is the most broth that will be added; only one ladle-full after this.
Stir in the broth, watching the rice. Stir constantly. If you drag the spoon across the rice and it leaves a trail, it's time for more broth. If some broth runs into the trail, it's not time yet.
Add broth only one ladle-full at a time, stirring between until it's absorbed.
Rice takes a minimum of 20 minutes to cook. You cannot rush it; it takes 20 minutes to cook. Sometimes 25 depending on hotness of the stove.
The ONLY way to make sure rice is done is to taste it. You don't want it chewy, nor do you want it mushy. It should be a little 'toothy'. If chewy, cook a little longer, if it's mushy, you cooked it too long.
When the rice is done and the broth is gone, add the heavy cream and stir until it's all absorbed. If the broth is gone and the rice isn't done yet, use a little hot water.
If you want to add corn, mushrooms or meat, add it now, stir in.
It should move a little when you put it on a plate, you don't want it stiff. That's too dry. It should have a 'creamy' texture.
Serve immediately.
You will need:
A ladle, and a fry pan and a sauce pan
Rice - 1 cup feeds 4 ppl
Chicken broth - 2 cups (also veggie broth works good, beef, etc.)
Evoo
1/2 cup heavy cream (optional)
Corn, mushrooms, whatever you'd like to add (but it's good alone)
Salt (optional)
In a sauce pan, bring chicken (or other) broth to hot, but not boiling. It must be hot before it's needed.
In a frying pan, cover the bottom with a little evoo.
Add the rice, stir around in the oil, then spread evenly.
Turn on the burner to med-hi. Don't leave the stove.
Allow rice to sit for a few moments to toast. Beware, once it starts, it goes fast. Stir again and again until all the rice is nicely toasted.
Add 3 ladles of broth to the rice. Watch out, it bubbles a lot at first. This is the most broth that will be added; only one ladle-full after this.
Stir in the broth, watching the rice. Stir constantly. If you drag the spoon across the rice and it leaves a trail, it's time for more broth. If some broth runs into the trail, it's not time yet.
Add broth only one ladle-full at a time, stirring between until it's absorbed.
Rice takes a minimum of 20 minutes to cook. You cannot rush it; it takes 20 minutes to cook. Sometimes 25 depending on hotness of the stove.
The ONLY way to make sure rice is done is to taste it. You don't want it chewy, nor do you want it mushy. It should be a little 'toothy'. If chewy, cook a little longer, if it's mushy, you cooked it too long.
When the rice is done and the broth is gone, add the heavy cream and stir until it's all absorbed. If the broth is gone and the rice isn't done yet, use a little hot water.
If you want to add corn, mushrooms or meat, add it now, stir in.
It should move a little when you put it on a plate, you don't want it stiff. That's too dry. It should have a 'creamy' texture.
Serve immediately.
Pasta Without Sauce
Pasta is easy and quick, and makes a good lunch or dinner. It can be a side dish or the entree with meat and veggies added.
You will need:
Pasta - 1 cup for 2 ppl
Evoo
Salt
Shredded parm (or other cheese)
Onions - diced
Parsley
Roasted Red Peppers (the kind in the jar is good)
Boil the pasta according to the directions.
Chop the roasted red peppers into small bits or julienne them (thin strips)
Drain
Sprinkle with evoo; stir in
Toss in red peppers and a good bit of parsley and the onions; stir in
Throw a couple of handfuls of shredded cheese in; stir in
It's good this way, or you can add corn or other veggies and chopped meat.
You will need:
Pasta - 1 cup for 2 ppl
Evoo
Salt
Shredded parm (or other cheese)
Onions - diced
Parsley
Roasted Red Peppers (the kind in the jar is good)
Boil the pasta according to the directions.
Chop the roasted red peppers into small bits or julienne them (thin strips)
Drain
Sprinkle with evoo; stir in
Toss in red peppers and a good bit of parsley and the onions; stir in
Throw a couple of handfuls of shredded cheese in; stir in
It's good this way, or you can add corn or other veggies and chopped meat.
Peaches n Pork Chops
You will need:
Pork chops
Canned peaches
Put the chops in a baking dish.
Pour the peaches on top of the chops, juice and all.
Bake for one hour at 350(f). Let them set for 10-15 minutes before serving.
**This is a really good way to experiment with different fruits. Apple sauce, Plum sauce, it all is good with pork chops!
Eat dinner!
Pork chops
Canned peaches
Put the chops in a baking dish.
Pour the peaches on top of the chops, juice and all.
Bake for one hour at 350(f). Let them set for 10-15 minutes before serving.
**This is a really good way to experiment with different fruits. Apple sauce, Plum sauce, it all is good with pork chops!
Eat dinner!
Roast Chicken
You will need:
A nice raw chicken
Butter or margarine
Garlic - powder or roasted whole
Olive Oil (evoo)
Salt (optional)
Pepper
Thyme - about a Tablespoon
Parsley
Combine butter, thyme, salt and garlic (to taste)
Wash and pat dry the chicken
Preheat oven to 350(f)
Remove giblets from inside chicken, set aside
With your hand, go between the skin and meat and loosen or remove tissue connecting the skin to the meat
A spoonful at a time, put butter mixture under one side of the chicken's breast skin. Manipulate from outside the skin so it's pressed and spread all over one side of the chicken. Do this to the other side as well, trying to get it down in the legs n thighs, too.
Rub the outside of the skin with evoo; salt and pepper it. This will make crispy skin.
Put 3-4 peeled garlic cloves inside the chicken
Fold the wings back and close the legs as best you can
Set chicken in pan uncovered
Roast for 1 1/2 to 2 hours, checking for doneness by trying to wiggle a leg. If it wiggles really easily, the chicken's done. If it only wiggles a little, give it another 20 minutes and check it again.
When it's done, remove it from the oven and put it on a platter for cutting, but don't cut it yet. Let it sit for 15-20 minutes - this is important, this time allows the juices to run back inside the meat and leaves you a more moist chicken. You don't want a dry meat.
Cut as you can, breast first, then remove the legs by cutting through the joint (same with the wings), then remove the thigh. The wishbone may come out in one of the breasts; if not, look for it at the front of the breast meat.
Enjoy your meal. :)
A nice raw chicken
Butter or margarine
Garlic - powder or roasted whole
Olive Oil (evoo)
Salt (optional)
Pepper
Thyme - about a Tablespoon
Parsley
Combine butter, thyme, salt and garlic (to taste)
Wash and pat dry the chicken
Preheat oven to 350(f)
Remove giblets from inside chicken, set aside
With your hand, go between the skin and meat and loosen or remove tissue connecting the skin to the meat
A spoonful at a time, put butter mixture under one side of the chicken's breast skin. Manipulate from outside the skin so it's pressed and spread all over one side of the chicken. Do this to the other side as well, trying to get it down in the legs n thighs, too.
Rub the outside of the skin with evoo; salt and pepper it. This will make crispy skin.
Put 3-4 peeled garlic cloves inside the chicken
Fold the wings back and close the legs as best you can
Set chicken in pan uncovered
Roast for 1 1/2 to 2 hours, checking for doneness by trying to wiggle a leg. If it wiggles really easily, the chicken's done. If it only wiggles a little, give it another 20 minutes and check it again.
When it's done, remove it from the oven and put it on a platter for cutting, but don't cut it yet. Let it sit for 15-20 minutes - this is important, this time allows the juices to run back inside the meat and leaves you a more moist chicken. You don't want a dry meat.
Cut as you can, breast first, then remove the legs by cutting through the joint (same with the wings), then remove the thigh. The wishbone may come out in one of the breasts; if not, look for it at the front of the breast meat.
Enjoy your meal. :)
Heavenly Potatoes
Heavenly Potatoes
You will need:
Potatoes - 1 per person, unless they've real small
Potato peeler (optional)
Shredded parmesan cheese
Extra virgin olive oil (evoo)
Baking dish or pan
Preheat oven to 350 (f)
Peel potatoes if desired.
Cut off the ends of the potato, then cut it in half. Rest the potato in the pan on the end with the middle cut facing up. Place them touching each other.
Sprinkle evoo over the potatoes
Put parmesan on the potatoes.
Bake. Depending on how many potatoes and meat or whatever is in the pan, the cooking time could be 1-2 hours. Only potatoes in the pan will take an hour, potatoes with a whole chicken in the pan takes 2 hours.
You will need:
Potatoes - 1 per person, unless they've real small
Potato peeler (optional)
Shredded parmesan cheese
Extra virgin olive oil (evoo)
Baking dish or pan
Preheat oven to 350 (f)
Peel potatoes if desired.
Cut off the ends of the potato, then cut it in half. Rest the potato in the pan on the end with the middle cut facing up. Place them touching each other.
Sprinkle evoo over the potatoes
Put parmesan on the potatoes.
Bake. Depending on how many potatoes and meat or whatever is in the pan, the cooking time could be 1-2 hours. Only potatoes in the pan will take an hour, potatoes with a whole chicken in the pan takes 2 hours.
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