FIRECRACKER BARBECUED PORK
1 (2-pound) boneless pork loin roast
¼ teaspoon salt
¼ teaspoon black pepper
¾ cup barbecue sauce
¼ cup orange marmalade
½ teaspoon pepper sauce
1 teaspoon horseradish
Preheat oven to 350 degrees. Using a sharp knife cut a diamond patt5ern into top of pork about ¼-inch deep. Season pork roast with salt and pepper and place in a 9x13-inch baking dish.
In a small bowl combine remaining ingredients and pour over roast.
Roast 40 to 45 minutes, or until internal temperature reach 155 degrees to 160 degrees. Let roast sit 5-10 minutes, then slice and serve.
Yield: 6 servings.
Thursday, July 26, 2012
Wednesday, July 25, 2012
SOUR CREAM CUCUMBERS
SOUR CREAM CUCUMBERS
½ cup sour cream
3 tbsp. white vinegar
1 tbsp. sugar
Pepper to taste
4 medium cucumbers, thinly sliced
1 small sweet onion, thinly sliced and separated into rings
In a serving bowl, combine the sour cream, vinegar, and pepper.
Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Yield: 8 servings.
MOM’S CUCUMBERS
3 large cucumbers
1 tsp. salt
¼ cup white sugar
1/8 cup water
¼ cup distilled white vinegar
½ tsp. celery seed
1/3 cup chopped onion
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumber to release moisture.
In a medium size bowl mix sugar, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
½ cup sour cream
3 tbsp. white vinegar
1 tbsp. sugar
Pepper to taste
4 medium cucumbers, thinly sliced
1 small sweet onion, thinly sliced and separated into rings
In a serving bowl, combine the sour cream, vinegar, and pepper.
Stir in cucumbers and onions. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Yield: 8 servings.
MOM’S CUCUMBERS
3 large cucumbers
1 tsp. salt
¼ cup white sugar
1/8 cup water
¼ cup distilled white vinegar
½ tsp. celery seed
1/3 cup chopped onion
Peel the cucumbers and slice wafer thin. Sprinkle with salt. Let stand 30 minutes, then squeeze cucumber to release moisture.
In a medium size bowl mix sugar, vinegar, celery seed, and onion. Add cucumbers to mixture. Mix well. Refrigerate 1 hour.
Monday, July 23, 2012
VEGETARIAN TORTILLA STEW
VEGETARIAN TORTILLA STEW
1 (19-oz.) can green enchilada sauce
1-1/2 cups water
1 cube vegetable bouillon
½ tsp. garlic powder
¼ tsp. chili powder
¼ tsp. ground cumin
1 (15-oz.) can pinto beans, drained and rinsed
½ (16-oz.) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced (optional)
4 6-inch corn tortillas, torn into strips
1 tbsp. chopped fresh cilantr4o
salt and pepper to taste
In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Yield: 4 servings.
1 (19-oz.) can green enchilada sauce
1-1/2 cups water
1 cube vegetable bouillon
½ tsp. garlic powder
¼ tsp. chili powder
¼ tsp. ground cumin
1 (15-oz.) can pinto beans, drained and rinsed
½ (16-oz.) can diced tomatoes
1 cup frozen corn
½ cup vegetarian chicken substitute, diced (optional)
4 6-inch corn tortillas, torn into strips
1 tbsp. chopped fresh cilantr4o
salt and pepper to taste
In a pot, mix the enchilada sauce and water. Dissolve the bouillon cube in the liquid, and season with garlic powder, chili powder, and cumin. Bring to a boil, and reduce heat to low. Mix in the beans, tomatoes and corn. Simmer until heated through. Mix in vegetarian chicken and tortillas, and cook until heated through. Stir in cilantro, and season with salt and pepper to serve.
Yield: 4 servings.
Sunday, July 22, 2012
PRESSURE COOKER BEEF CHILI
PRESSURE COOKER BEEF CHILI
1 tbsp. vegetable oil
2 ½ lbs. beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tbsp. vegeatble oil
1 onion, diced
3 cloves garlic, chopped
2 tbsp. ancho chiles powder
2 tsp. Spanish paprika
1 tsp. ground cumin
½ tsp. black pepper
½ tsp. chpotle chiles powder
¼ tsp. cayanne pepper
½ tsp. dried oregano
1 (10-oz.) can diced tomatoes with green chiles peppers
1 ¼ cups water
1/8 cup corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes. Transfer to plate and set aside.
2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; Cook until almost translucent
1 tbsp. vegetable oil
2 ½ lbs. beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tbsp. vegeatble oil
1 onion, diced
3 cloves garlic, chopped
2 tbsp. ancho chiles powder
2 tsp. Spanish paprika
1 tsp. ground cumin
½ tsp. black pepper
½ tsp. chpotle chiles powder
¼ tsp. cayanne pepper
½ tsp. dried oregano
1 (10-oz.) can diced tomatoes with green chiles peppers
1 ¼ cups water
1/8 cup corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes. Transfer to plate and set aside.
2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; Cook until almost translucent
PINK JELLO POKE CAKE
PINK JELLO POKE CAKE
1 box cake mix
1 (3-oz.) box strawberry Jell-O
1 (3-oz.) box instant vanilla pudding
1 container cool whip
Sliced strawberries, to taste
1. Bake cake according to directions, let cool.
2. Mix the Jell-O and poke holes in the cake pour Jell-O over cake and chill.
3. Mix pudding according to package and add cool whip to mixture.
4. Spread on cake after it has been chilled, top with sliced strawberries. Keep cake refrigerated.
1 box cake mix
1 (3-oz.) box strawberry Jell-O
1 (3-oz.) box instant vanilla pudding
1 container cool whip
Sliced strawberries, to taste
1. Bake cake according to directions, let cool.
2. Mix the Jell-O and poke holes in the cake pour Jell-O over cake and chill.
3. Mix pudding according to package and add cool whip to mixture.
4. Spread on cake after it has been chilled, top with sliced strawberries. Keep cake refrigerated.
Saturday, July 21, 2012
GRILLED CHICKEN MARINADE
GRILLED CHICKEN MARINADE
½ cup soy sauce
¼ cup vegetable oil
¼ cup red wine vinegar
1 tsp. oregano
½ tsp. sweet basil
½ tsp. garlic powder with parsley
¼ tsp. pepper
3-4 whole chicken breast, boned and halved
Combine ingredients and pour over chicken breast in a non-metal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while grilling.
½ cup soy sauce
¼ cup vegetable oil
¼ cup red wine vinegar
1 tsp. oregano
½ tsp. sweet basil
½ tsp. garlic powder with parsley
¼ tsp. pepper
3-4 whole chicken breast, boned and halved
Combine ingredients and pour over chicken breast in a non-metal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while grilling.
BEST CHEESE SQUARES
BEST CHEESE SQUARES
1 (8-oz.) package cheddar cheese
2 eggs
¼ cup milk
1-cup breadcrumbs
2 cups vegetable oil
Cut the block of cheese lengthwise in half and then cut into squares or triangles. Mix egg and milk in a small bowl. Dip the cheese pieces into this mixture. Coat moistened cheese thoroughly with breadcrumbs. Refrigerate for 30 minutes or freezer for 10 minutes to firm up the breaded cheese. Heat oil in a shallow pan to a medium-high temperature. Make sure the oil is only ½ way up the cheese squares. Pan-fry the squares until they are lightly browned. Flip them only once. Drain on paper towels.
1 (8-oz.) package cheddar cheese
2 eggs
¼ cup milk
1-cup breadcrumbs
2 cups vegetable oil
Cut the block of cheese lengthwise in half and then cut into squares or triangles. Mix egg and milk in a small bowl. Dip the cheese pieces into this mixture. Coat moistened cheese thoroughly with breadcrumbs. Refrigerate for 30 minutes or freezer for 10 minutes to firm up the breaded cheese. Heat oil in a shallow pan to a medium-high temperature. Make sure the oil is only ½ way up the cheese squares. Pan-fry the squares until they are lightly browned. Flip them only once. Drain on paper towels.
BEEFY BLACK BEAN CHILI
BEEFY BLACK BEAN CHILI
1 pound ground round
(15-oz.) cans black beans, undrained
1 cup medium or hot salsa
2 (8-oz,) cans tomato sauce
1 teaspoon chili seasoning mix
Cook beef in large saucepan over medium –high heat, stirring until it crumbles and is no longer pink. Drain, if necessary.
While beef cooks, drain and mash 1 can of beans, undrained beans, salsa, tomato sauce, and seasoning mix to saucepan, stir well. Cook over medium meat, 10 minutes or until thoroughly heated.
Spoon into serving bowls, and serve with sour cream, shredded Cheddar cheese, and chopped scallions if desired.
Yield: 7 cups.
1 pound ground round
(15-oz.) cans black beans, undrained
1 cup medium or hot salsa
2 (8-oz,) cans tomato sauce
1 teaspoon chili seasoning mix
Cook beef in large saucepan over medium –high heat, stirring until it crumbles and is no longer pink. Drain, if necessary.
While beef cooks, drain and mash 1 can of beans, undrained beans, salsa, tomato sauce, and seasoning mix to saucepan, stir well. Cook over medium meat, 10 minutes or until thoroughly heated.
Spoon into serving bowls, and serve with sour cream, shredded Cheddar cheese, and chopped scallions if desired.
Yield: 7 cups.
JAMBALAYA
JAMBALAYA
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves
Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.
Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.
Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.
Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.
Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.
8 carrots
1 sweet yellow onion
½ cup olive oil
1 can beef stock
2 cans Ro-tel
2 cans chili beans
thyme
parsley
garlic
salt
1 bunch celery
1 green bell pepper
1 can chicken stock
1 keilbasa sausage
2-1/2 cups rice
oregano paprika
cumin
2 bay leaves
Onion, lots of chopped:
Chop the celery by hand, it is to thin when processed. Nice chunks are the way to go.
Process some green pepper. Seeds removed, and add it to the onion in a pot. Also add a quarter to half cup of olive oil at this point. Turn stove on to medium to low.
Add the celery and a can of chicken broth.
Add 2 cans Ro-Tel, also chop the carrots and add them. Chop 2/3 of them then process the other third so that it would go with the broth better. Now turn the stove up to about medium-high until it starts to boil. Then turn it down, maintain heat while you are adding the rest. You don’t want it boiling but you want it hot enough for all the flavors to come out and mix together. Make sure to give it a nice stir every once in a while.
Season! I added about 2 tablespoons of fresh ground cumin, some oregano. Lots of crushed red pepper, use some paprika, some thyme, some Tabasco. All to taste just add it until it starts to taste good. Don’t worry about going overboard, you’re about to add way more stuff so you’ll keep seasoning.
Chop the keilbasa and add it. Let it simmer so the flavors work their way together.
Get your rice boiling. Lower the temp on the soup and cover. Add the chili beans, add the rice.
Let the rice sit and simmer in the soup for a few minutes and you will get a nice thick Jambalaya.
Friday, July 20, 2012
FLAT BEANS and SAUSAGE FOR 20 PEOPLE
FLAT BEANS and SAUSAGE FOR 20 PEOPLE
14 (16-oz.) cans butter beans with juice
1 large onion, chopped
1 green pepper, chopped
2 cups celery, chopped
6 (10-oz.) cans cream of celery soup
7 lbs. Polish sausage
Cut sausage into 3-inch pieces. Mix the ingredients in a large pan. Bake in oven for one hour at 350 degrees.
14 (16-oz.) cans butter beans with juice
1 large onion, chopped
1 green pepper, chopped
2 cups celery, chopped
6 (10-oz.) cans cream of celery soup
7 lbs. Polish sausage
Cut sausage into 3-inch pieces. Mix the ingredients in a large pan. Bake in oven for one hour at 350 degrees.
Tuesday, July 17, 2012
LAZY MAN’S RIBS
LAZY MAN’S RIBS
2-1/2 pounds pork baby back ribs, cut into 8 pieces
2 teaspoons Cajun seasoning
1 medium onion, sliced
1 cup catsup
½ cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
¼ cup molasses
2 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
1 tablespoon stone-ground mustard
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon liquid smoke, optional
Dash salt
5 teaspoons cornstarch
1 tablespoon water
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire, barbecue sauce, mustard, paprika, garlic powder, liquid smoke if desired and salt. Pour over ribs. Cover and cook on low 5-6 hours or until meat is tender.
Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Yield: 4 servings.
2-1/2 pounds pork baby back ribs, cut into 8 pieces
2 teaspoons Cajun seasoning
1 medium onion, sliced
1 cup catsup
½ cup packed brown sugar
1/3 cup orange juice
1/3 cup cider vinegar
¼ cup molasses
2 tablespoon Worcestershire sauce
1 tablespoon barbecue sauce
1 tablespoon stone-ground mustard
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon liquid smoke, optional
Dash salt
5 teaspoons cornstarch
1 tablespoon water
Rub ribs with Cajun seasoning. Layer ribs and onion in a 5-quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire, barbecue sauce, mustard, paprika, garlic powder, liquid smoke if desired and salt. Pour over ribs. Cover and cook on low 5-6 hours or until meat is tender.
Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Yield: 4 servings.
BAKED BBQ BABY BACK RIBS
BAKED BBQ BABY BACK RIBS
½ cup ancho chiles powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tbsp. black pepper
1 tbsp. ground cumin
1 tsp. dry mustard
1 tsp., cayenne pepper
½ tsp. ground dried chipotle pepper
1 rack baby back ribs
1 cup barbecue sauce
Preheat oven to 250 degrees
Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipolte pepper in a small bowl until combined.
Place ribs, meat-side down on aluminum foil, prick the back of the rib rack several times with a knife.
With rib rack meat side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Generously apply coating of dry rub to all sides of rib rack.
Bake in preheated oven until tender and cooked through, about 2 hours, remove and cool 15 minutes.
Increase oven temperature to 350 degrees.
Open foil, drain and discard any accumulated juices and fat. Brush BBQ sauce on all sides of rack.
Place rack meat side up and return to oven, leaving foil open. Bake for 10 minutes, Remove from oven, and brush another layer of BBQ sauce on meat side only. Repeat baking and with sauce 4 more times, total of 50 minutes baking time.
Cut rack into individual rib segments and serve with more BBQ sauce
Yield: 4 servings.
½ cup ancho chiles powder
¼ cup white sugar
¼ cup brown sugar
¼ cup salt
2 tbsp. black pepper
1 tbsp. ground cumin
1 tsp. dry mustard
1 tsp., cayenne pepper
½ tsp. ground dried chipotle pepper
1 rack baby back ribs
1 cup barbecue sauce
Preheat oven to 250 degrees
Mix ancho chile powder, white sugar, brown sugar, salt, black pepper, cumin, dry mustard, cayenne pepper, and chipolte pepper in a small bowl until combined.
Place ribs, meat-side down on aluminum foil, prick the back of the rib rack several times with a knife.
With rib rack meat side down, fold foil around it to create a tight seal. Transfer to sheet pan.
Generously apply coating of dry rub to all sides of rib rack.
Bake in preheated oven until tender and cooked through, about 2 hours, remove and cool 15 minutes.
Increase oven temperature to 350 degrees.
Open foil, drain and discard any accumulated juices and fat. Brush BBQ sauce on all sides of rack.
Place rack meat side up and return to oven, leaving foil open. Bake for 10 minutes, Remove from oven, and brush another layer of BBQ sauce on meat side only. Repeat baking and with sauce 4 more times, total of 50 minutes baking time.
Cut rack into individual rib segments and serve with more BBQ sauce
Yield: 4 servings.
SWEET RESTAURANT SLAW
SWEET RESTAURANT SLAW
1 (16-oz.) bag coleslaw mix
2 tablespoon diced onion
2/3 cup creamy salad dressing (such as Miracle Whip)
3 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon poppy seeds
Combine the coleslaw mix and the onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; Blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Yield: 8 servings.
1 (16-oz.) bag coleslaw mix
2 tablespoon diced onion
2/3 cup creamy salad dressing (such as Miracle Whip)
3 tablespoons vegetable oil
½ cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt
½ teaspoon poppy seeds
Combine the coleslaw mix and the onion in a large bowl.
Whisk together the salad dressing, vegetable oil, sugar, vinegar, salt, and poppy seeds in a medium bowl; Blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.
Yield: 8 servings.
CINDY’S COLESLAW
CINDY’S COLESLAW
1 (16-0z.) bag coleslaw mix
1 cup mayonnaise
¼ cup white sugar, or to taste
2 tablespoons cider vinegar
½ teaspoon onion powder
salt and black pepper to taste
Place coleslaw mix in large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.
Yield: 10 servings.
1 (16-0z.) bag coleslaw mix
1 cup mayonnaise
¼ cup white sugar, or to taste
2 tablespoons cider vinegar
½ teaspoon onion powder
salt and black pepper to taste
Place coleslaw mix in large bowl. Combine mayonnaise, sugar, vinegar, onion powder, salt, and pepper in a small bowl. Pour mayonnaise mixture over coleslaw and toss to coat. Refrigerate for at least 30 minutes; serve with a slotted spoon.
Yield: 10 servings.
CREAMY SPICED COLESLAW
CREAMY SPICED COLESLAW
“Especially good with BBQ and Italian dishes”.
1 cup mayonnaise
2 tablespoons sugar
½ teaspoon of salt
½ teaspoon pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons cider vinegar
1 (16-oz.) package shredded coleslaw mix.
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder, and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Yield: 8 servings.
“Especially good with BBQ and Italian dishes”.
1 cup mayonnaise
2 tablespoons sugar
½ teaspoon of salt
½ teaspoon pepper
½ teaspoon celery seed
½ teaspoon garlic powder
½ teaspoon onion powder
2 tablespoons cider vinegar
1 (16-oz.) package shredded coleslaw mix.
In a large bowl, mix mayonnaise, sugar, salt, pepper, celery seed, garlic powder, onion powder, and cider vinegar. Toss coleslaw mix with dressing to coat. Chill at least 1 hour before serving.
Yield: 8 servings.
COLESLAW with a DIFFERENCE!
COLESLAW with a DIFFERENCE!
½ (16-oz.) package shredded coleslaw mix
½ teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1`/2 cup mayonnaise
½ cup salsa
In a large bowl, combine coleslaw, seasoning salt, lemon juice, olive oil, mayonnaise and salsa. Toss well and serve.
Yield: 3 servings.
½ (16-oz.) package shredded coleslaw mix
½ teaspoon seasoned salt
1 tablespoon lemon juice
2 tablespoons olive oil
1`/2 cup mayonnaise
½ cup salsa
In a large bowl, combine coleslaw, seasoning salt, lemon juice, olive oil, mayonnaise and salsa. Toss well and serve.
Yield: 3 servings.
BUTTERMILK COLESLAW
BUTTERMILK COLESLAW
2 cups mayonnaise
1 cup mayonnaise
3 tablespoons white sugar
1 teaspoon celery seed
½ teaspoon black pepper
2 (16-oz.) packages of shredded coleslaw mix
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.
Yield: 12 servings.
2 cups mayonnaise
1 cup mayonnaise
3 tablespoons white sugar
1 teaspoon celery seed
½ teaspoon black pepper
2 (16-oz.) packages of shredded coleslaw mix
In a large bowl, stir together the mayonnaise, buttermilk, sugar, celery seed and black pepper. Fold in the coleslaw mix, and refrigerate until serving. This tastes best if it is refrigerated for a few hours before serving.
Yield: 12 servings.
Sunday, July 15, 2012
RAINBOW STACKED SALAD
RAINBOW STACKED SALAD
1 cup plain yogurt
½ cup light mayonnaise
2 tbsp. chopped fresh chives
1 (1.0-oz.) package Ranch salad dressing and seasonings mix
1 head of romaine or iceberg lettuce, chopped
1 (12-oz.) package frozen corn, thawed
6-8 plum tomatoes, chopped
2 (16-oz.) package frozen fully cooked chicken breast strips, thawed
1 (12-oz.) frozen peas, hawed
2 cups shredded sharp Cheddar cheese
In a medium bowl, combine yogurt, mayonnaise, chives, and ranch dressing salad mix; mix well, cover, and refrigerate.
In a large glass bowl, layer half the lettuce and all of the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese, cover and chill at least 2 hours before serving.
Toss with dressing just before serving.
Yield: 10 servings.
1 cup plain yogurt
½ cup light mayonnaise
2 tbsp. chopped fresh chives
1 (1.0-oz.) package Ranch salad dressing and seasonings mix
1 head of romaine or iceberg lettuce, chopped
1 (12-oz.) package frozen corn, thawed
6-8 plum tomatoes, chopped
2 (16-oz.) package frozen fully cooked chicken breast strips, thawed
1 (12-oz.) frozen peas, hawed
2 cups shredded sharp Cheddar cheese
In a medium bowl, combine yogurt, mayonnaise, chives, and ranch dressing salad mix; mix well, cover, and refrigerate.
In a large glass bowl, layer half the lettuce and all of the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese, cover and chill at least 2 hours before serving.
Toss with dressing just before serving.
Yield: 10 servings.
“THAT CHERRY STUFF”
“THAT CHERRY STUFF”
1 (21-oz.) can cherry pie filling
1 (8-oz.) container frozen whipped topping, thawed
1 (14-oz.) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)
In a large bowl, fold together all ingredients.
Spoon into serving bowls or individual dessert glasses. Chill before serving.
Yield: 8 servings.
1 (21-oz.) can cherry pie filling
1 (8-oz.) container frozen whipped topping, thawed
1 (14-oz.) can crushed pineapple, drained
1 cup coarsely chopped nuts (any kind)
In a large bowl, fold together all ingredients.
Spoon into serving bowls or individual dessert glasses. Chill before serving.
Yield: 8 servings.
SPAGHETTI ala BOLOGNESE
SPAGHETTI ala BOLOGNESE
1 lb. lean ground beef
½ lb. sausage
½ medium onion, chopped
1 cup milk
¾ cup red cooking wine
3 beef bouillon cubs
1 (28-oz.) can diced tomatoes
1 (6-oz.) can tomato paste
1 lb. spaghetti, cooked
Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a large skillet over medium heat until pink is gone, about 6 minutes. Add milk and simmer until almost evaporated, about 4 minutes. Add red cooking wine and beef bouillon. Simmer about 4 minutes. Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti.
Yield: 6 servings.
1 lb. lean ground beef
½ lb. sausage
½ medium onion, chopped
1 cup milk
¾ cup red cooking wine
3 beef bouillon cubs
1 (28-oz.) can diced tomatoes
1 (6-oz.) can tomato paste
1 lb. spaghetti, cooked
Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a large skillet over medium heat until pink is gone, about 6 minutes. Add milk and simmer until almost evaporated, about 4 minutes. Add red cooking wine and beef bouillon. Simmer about 4 minutes. Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti.
Yield: 6 servings.
TROPICAL COLESLAW
TROPICAL COLESLAW
10-12 cups chopped cabbage (1 large head)
2 ½ cups mayonnaise
1 (20-oz.) can crushed pineapple, drained
1 cup shredded carrots (about 4 carrots)
1 Cup chopped red onion (about 1 medium-sized onion)
½ tsp. salt
½ tsp. black pepper
In a large bowl, toss all ingredients until well mixed and evenly coated.
Cover and chill for 1 to 2 hours, and mix again before servings.
Yield: 8 servings.
10-12 cups chopped cabbage (1 large head)
2 ½ cups mayonnaise
1 (20-oz.) can crushed pineapple, drained
1 cup shredded carrots (about 4 carrots)
1 Cup chopped red onion (about 1 medium-sized onion)
½ tsp. salt
½ tsp. black pepper
In a large bowl, toss all ingredients until well mixed and evenly coated.
Cover and chill for 1 to 2 hours, and mix again before servings.
Yield: 8 servings.
ITALIAN COUNTRY-FRIED STEAK
ITALIAN COUNTRY-FRIED STEAK
1 ½ lbs. cubed steak
½ cup Italian salad dressing
½ all-purpose flour
½ cup vegetable oil
2 cups spaghetti sauce
Cut cubed steak into individual-sized servings and place in a large bowl. Pour Italian dressing over steak pieces and toss well.
Place flour in a plastic bag or dish; add steak pieces and coat well.
In a heavy skillet, heat oil over medium-high add steak pieces and fry, turning to brown both sides. Then fry steak for approximately 2 minutes more per side or until a golden-brown crust has formed.
Serve with warm spaghetti sauce.
Yield: 4 servings.
1 ½ lbs. cubed steak
½ cup Italian salad dressing
½ all-purpose flour
½ cup vegetable oil
2 cups spaghetti sauce
Cut cubed steak into individual-sized servings and place in a large bowl. Pour Italian dressing over steak pieces and toss well.
Place flour in a plastic bag or dish; add steak pieces and coat well.
In a heavy skillet, heat oil over medium-high add steak pieces and fry, turning to brown both sides. Then fry steak for approximately 2 minutes more per side or until a golden-brown crust has formed.
Serve with warm spaghetti sauce.
Yield: 4 servings.
SLOW COOKER SPAGHETTI
SLOW COOKER SPAGHETTI
1 /2 lbs. ground beef
14-oz. tomato sauce
1 packet meat sauce mix
Salt to taste
Oregano to taste
1 cup chopped onion (optional)
1 cup celery (optional)
½ cup mushrooms (optional)
1 package spaghetti (as needed)
Heat slow cooker on brown while you brown beef in a skillet.
Drain beef well and add to slow cooker.
Sauté onion, celery, and mushrooms and add to the ground beef.
Stir in tomato sauce.
Add package meat sauce mix and stir in spices.
Let cook on LOW all day.
Add uncooked spaghetti one hour before serving or cook spaghetti separately and add as desired.
1 /2 lbs. ground beef
14-oz. tomato sauce
1 packet meat sauce mix
Salt to taste
Oregano to taste
1 cup chopped onion (optional)
1 cup celery (optional)
½ cup mushrooms (optional)
1 package spaghetti (as needed)
Heat slow cooker on brown while you brown beef in a skillet.
Drain beef well and add to slow cooker.
Sauté onion, celery, and mushrooms and add to the ground beef.
Stir in tomato sauce.
Add package meat sauce mix and stir in spices.
Let cook on LOW all day.
Add uncooked spaghetti one hour before serving or cook spaghetti separately and add as desired.
Friday, July 13, 2012
PERFECT PRESSURE COOKER POT ROAST
PERFECT PRESSURE COOKER POT ROAST
2 Tbsp. vegetable oil
1 (3-lbs.) beef chuck roast
1 large onion, diced
1 (1-oz.) package dry Italian salad dressing mix
1 (1-oz.) package Ranch-style dressing mix
1 (1.2-oz.) package brown gravy mix
1 (14.5-oz.) can beef broth
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the rice on all sides in the hot oil.
In a small can or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onions.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before sealing the lid. You can use the juice as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Yield: 6 servings.
2 Tbsp. vegetable oil
1 (3-lbs.) beef chuck roast
1 large onion, diced
1 (1-oz.) package dry Italian salad dressing mix
1 (1-oz.) package Ranch-style dressing mix
1 (1.2-oz.) package brown gravy mix
1 (14.5-oz.) can beef broth
Heat oil in the pressure cooker over medium-high heat with the lid open. Brown the rice on all sides in the hot oil.
In a small can or bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle them evenly over the roast. Pour in the beef broth and add the chopped onions.
Seal and lock pressure cooker, and cook over high heat to build pressure until the indicator sounds. Turn heat down to medium, and cook for 45 minutes. Remove from heat and let stand for 5 minutes. Run under cold water to help release the pressure before sealing the lid. You can use the juice as an au jus, or thicken with flour or cornstarch to make a yummy gravy.
Yield: 6 servings.
Thursday, July 12, 2012
MAMA’S ASIAN CHICKEN & RICE
MAMA’S ASIAN CHICKEN & RICE
1/3 cup warm water
¼ cup packed brown sugar
2 tbsp. orange juice
2 tbsp. soy sauce
1 tbsp. white vinegar
2 tbsp. ketchup
4 cloves garlic, minced
½ tsp. red pepper flakes
¼ tsp., Chinese five-spice powder
1 tsp. grated orange peel
2 tbsp. olive oil
1 ½ lbs. skinless, boneless chicken breast halves
2 cups water
1 cup uncooked rice
2 tsp. cornstarch
2 tbsp. cold water
Chopped green onions for garnish
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10=12 minutes. Pour the sauce mixture over the chicken, bring to a boil, and reduce heat to medium-low and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tbsp. of cold water in a small bowl until smooth, and stir in to chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, and sprinkle with onions.
Yield: 6 servings.
1/3 cup warm water
¼ cup packed brown sugar
2 tbsp. orange juice
2 tbsp. soy sauce
1 tbsp. white vinegar
2 tbsp. ketchup
4 cloves garlic, minced
½ tsp. red pepper flakes
¼ tsp., Chinese five-spice powder
1 tsp. grated orange peel
2 tbsp. olive oil
1 ½ lbs. skinless, boneless chicken breast halves
2 cups water
1 cup uncooked rice
2 tsp. cornstarch
2 tbsp. cold water
Chopped green onions for garnish
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10=12 minutes. Pour the sauce mixture over the chicken, bring to a boil, and reduce heat to medium-low and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the rice and water to a boil in saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20-25 minutes. Set the rice aside and keep warm.
Whisk the cornstarch and 2 tbsp. of cold water in a small bowl until smooth, and stir in to chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, and sprinkle with onions.
Yield: 6 servings.
GREEK TOMATO SALAD
GREEK TOMATO SALAD
4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into ½” pieces
½ cup chopped red onions
1 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
1 tsp. salt
1 tbsp. chopped fresh oregano
¼ cup kalamata olives
½ cup feta cheese, crumbled
Mix together vinegars, oil, salt and oregano.
Add other ingredients.
Marinate several hours in refrigerator to allow flavors to blend.
Serve.
Yield: 6 servings.
4 fresh tomatoes, chopped
1 cucumber, peeled and chopped
1 green bell pepper, cut into ½” pieces
½ cup chopped red onions
1 tbsp. red wine vinegar
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
1 tsp. salt
1 tbsp. chopped fresh oregano
¼ cup kalamata olives
½ cup feta cheese, crumbled
Mix together vinegars, oil, salt and oregano.
Add other ingredients.
Marinate several hours in refrigerator to allow flavors to blend.
Serve.
Yield: 6 servings.
GURKENSALAT- GERMAN CUCUMBER SALAD
GURKENSALAT- GERMAN CUCUMBER SALAD
Salad:
2 cucumbers
1 medium onion
Dressing:
¼ cup sour cream
1 tsp. sugar
3 tbsp. vinegar
Dill, to taste
Peel and thinly slice both of the cucumbers and the onion. Place them in a large bowl.
Mix together the sour cream, sugar, vinegar and dill. Pour over salad. Toss to coat.
Refrigerate a few hours before serving.
Salad:
2 cucumbers
1 medium onion
Dressing:
¼ cup sour cream
1 tsp. sugar
3 tbsp. vinegar
Dill, to taste
Peel and thinly slice both of the cucumbers and the onion. Place them in a large bowl.
Mix together the sour cream, sugar, vinegar and dill. Pour over salad. Toss to coat.
Refrigerate a few hours before serving.
OPEN-FACE SALMON SANDWICHES
OPEN-FACE SALMON SANDWICHES
1 can (14.7-oz,) salmon, drained and flaked (remove skin & bones)
1 French loaf, split lengthwise or 2 French rolls
1 (8-oz.) package cream cheese, softened
2-3 cloves pressed garlic
1/3 cup chopped green onions
½ cup diced white onion
2 large tomatoes, sliced
1 medium avocado, peeled and sliced
1 ½ alfalfa sprouts
1 cup Cheddar or Monterey Lack cheese
Spread about 1-tablespoon cream cheese to cover each roll half. Combine remaining cream cheese with salmon, garlic and onions. Top rolls with equal amounts tomato, avocados, and sprouts. Mound salmon mixture over each and top with shredded cheese. Place under broiler until cheese melts (about 3-4 minutes).
1 can (14.7-oz,) salmon, drained and flaked (remove skin & bones)
1 French loaf, split lengthwise or 2 French rolls
1 (8-oz.) package cream cheese, softened
2-3 cloves pressed garlic
1/3 cup chopped green onions
½ cup diced white onion
2 large tomatoes, sliced
1 medium avocado, peeled and sliced
1 ½ alfalfa sprouts
1 cup Cheddar or Monterey Lack cheese
Spread about 1-tablespoon cream cheese to cover each roll half. Combine remaining cream cheese with salmon, garlic and onions. Top rolls with equal amounts tomato, avocados, and sprouts. Mound salmon mixture over each and top with shredded cheese. Place under broiler until cheese melts (about 3-4 minutes).
PRESSURE COOKER BEEF CHILI
PRESSURE COOKER BEEF CHILI
1 tbsp. vegetable oil
2 ½ lbs. beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tbsp. vegeatble oil
1 onion, diced
3 cloves garlic, chopped
2 tbsp. ancho chiles powder
2 tsp. Spanish paprika
1 tsp. ground cumin
½ tsp. black pepper
½ tsp. chpotle chiles powder
¼ tsp. cayanne pepper
½ tsp. dried oregano
1 (10-oz.) can diced tomatoes with green chiles peppers
1 ¼ cups water
1/8 cup corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes. Transfer to plate and set aside.
2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; Cook until almost translucent
1 tbsp. vegetable oil
2 ½ lbs. beef chuck, cut into 1-inch cubes
salt and ground black pepper to taste
1 tbsp. vegeatble oil
1 onion, diced
3 cloves garlic, chopped
2 tbsp. ancho chiles powder
2 tsp. Spanish paprika
1 tsp. ground cumin
½ tsp. black pepper
½ tsp. chpotle chiles powder
¼ tsp. cayanne pepper
½ tsp. dried oregano
1 (10-oz.) can diced tomatoes with green chiles peppers
1 ¼ cups water
1/8 cup corn chips (optional)
1/8 cup chopped fresh cilantro
1/8 cup chopped green onions
Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes. Transfer to plate and set aside.
2. Heat 1 tablespoon vegetable oil over medium-low heat in the pot of a pressure cooker. Stir onion and garlic into pot; Cook until almost translucent
Tuesday, July 10, 2012
CLASSIC TUNA CASSEROLE
CLASSIC TUNA CASSEROLE
1 pouch (5-oz.) light tuna in water, drained and flakes
½ lb. dry Fusilli pasta
1 can (10 ¾) cream of celery soup
½ cup sour cream
1 tsp. celery salt
¼ cup chopped green onions
½ cup frozen peas, defrosted
¼ cup shredded blend of Monterey jack and Cheddar cheese
1 tbsp. Japanese Panko breadcrumbs
Preheat oven to 375 degrees. Prepare pasta according to package direction, set aside. In a large bowl, mix cream of celery soup, light sour cream, celery salt, and salt and pepper. Add green onions, peas, cooked pasta and tuna, mixing gently to combine. Spoon the tuna mixture into a 2-quart ovenproof casserole dish and top with cheese and Panko breadcrumbs. Bake for 15 minutes or until crust is golden brown.
1 pouch (5-oz.) light tuna in water, drained and flakes
½ lb. dry Fusilli pasta
1 can (10 ¾) cream of celery soup
½ cup sour cream
1 tsp. celery salt
¼ cup chopped green onions
½ cup frozen peas, defrosted
¼ cup shredded blend of Monterey jack and Cheddar cheese
1 tbsp. Japanese Panko breadcrumbs
Preheat oven to 375 degrees. Prepare pasta according to package direction, set aside. In a large bowl, mix cream of celery soup, light sour cream, celery salt, and salt and pepper. Add green onions, peas, cooked pasta and tuna, mixing gently to combine. Spoon the tuna mixture into a 2-quart ovenproof casserole dish and top with cheese and Panko breadcrumbs. Bake for 15 minutes or until crust is golden brown.
TUNA N FETA BRUSCHETTA
TUNA N FETA BRUSCHETTA
1 can or pouch (5-oz.) tuna drained and flaked
1 loaf French bread, sliced crosswise into 8 pieces
¼ cup extra virgin olive oil
2 cloves garlic, minced
4 Roma tomatoes, sliced
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup crumbled feta or goat cheese
Toast French bread under broil. In small bowl, mix olive oil and garlic. Spoon olive and
Garlic oil mix onto toasted slices. In a medium bowl, combine tomatoes, tuna, and basil, salt
and pepper. Top each toast with tuna mixture and cheese. Place in oven at 350 degrees
for 10 to 15 minutes or until cheese is browned.
Yield: 4 servings.
1 can or pouch (5-oz.) tuna drained and flaked
1 loaf French bread, sliced crosswise into 8 pieces
¼ cup extra virgin olive oil
2 cloves garlic, minced
4 Roma tomatoes, sliced
2 tablespoons chopped fresh basil
salt and pepper to taste
1 cup crumbled feta or goat cheese
Toast French bread under broil. In small bowl, mix olive oil and garlic. Spoon olive and
Garlic oil mix onto toasted slices. In a medium bowl, combine tomatoes, tuna, and basil, salt
and pepper. Top each toast with tuna mixture and cheese. Place in oven at 350 degrees
for 10 to 15 minutes or until cheese is browned.
Yield: 4 servings.
BAJA SALMON AVOCADO
BAJA SALMON AVOCADO
1 can (14.75-oz.) can salmon, drained and flaked (remove skin and bones)
2 fresh medium avocados, halved
1 tablespoon lemon juice
1-tablespoon taco seasoning or chili powder
1 cup chopped tomato
1 cop chopped white onion
2-3 jalapenos, chopped
½ cup fresh chopped cilantro
Cut avocados in half and scoop out avocado, leaving ¼-inch rim for shell. Set aside halved shells. Reserve and scoop avocados and dice to combine with remaining ingredients. Combine, salmon, lemon juice, lime juice ands taco seasoning, stir gently. Toss diced avocado, tomato, onion, jalapeno, and cilantro with seasoned salmon. Fill avocado halved with salmon tomato mixture.
1 can (14.75-oz.) can salmon, drained and flaked (remove skin and bones)
2 fresh medium avocados, halved
1 tablespoon lemon juice
1-tablespoon taco seasoning or chili powder
1 cup chopped tomato
1 cop chopped white onion
2-3 jalapenos, chopped
½ cup fresh chopped cilantro
Cut avocados in half and scoop out avocado, leaving ¼-inch rim for shell. Set aside halved shells. Reserve and scoop avocados and dice to combine with remaining ingredients. Combine, salmon, lemon juice, lime juice ands taco seasoning, stir gently. Toss diced avocado, tomato, onion, jalapeno, and cilantro with seasoned salmon. Fill avocado halved with salmon tomato mixture.
SALMON AND CUCUMBER SALAD
SALMON AND CUCUMBER SALAD
1 pouch (5-oz.) Bumble Bee Premium Wild Pink Salmon skinless and boneless
3 tablespoon Greek yogurt
2 tablespoons red wine vinegar
Salt and pepper to taste
¼ cup sliced cucumber, peeled and seeded
3 tablespoons thinly sliced celery
3 tablespoons thinly sliced radish
1 tablespoon chopped fresh dill
3 tablespoons olive oil
1 tablespoon lemon juice
3 cups salad greens
Fresh dill for garnish
In a medium bowl, combine yogurt, red wine vinegar, salt and pepper. Whisk until smooth. Toss in cucumber, celery, radish and dill. Add half of the salmon to the mixture of olive oil and lemon juice. Gently toss to mix. Plate salad greens and top with salmon and cucumber mixture. Top with remaining salmon and fresh dill for garnish.
Yield: 2 servings.
1 pouch (5-oz.) Bumble Bee Premium Wild Pink Salmon skinless and boneless
3 tablespoon Greek yogurt
2 tablespoons red wine vinegar
Salt and pepper to taste
¼ cup sliced cucumber, peeled and seeded
3 tablespoons thinly sliced celery
3 tablespoons thinly sliced radish
1 tablespoon chopped fresh dill
3 tablespoons olive oil
1 tablespoon lemon juice
3 cups salad greens
Fresh dill for garnish
In a medium bowl, combine yogurt, red wine vinegar, salt and pepper. Whisk until smooth. Toss in cucumber, celery, radish and dill. Add half of the salmon to the mixture of olive oil and lemon juice. Gently toss to mix. Plate salad greens and top with salmon and cucumber mixture. Top with remaining salmon and fresh dill for garnish.
Yield: 2 servings.
BARBECUE CHICKEN and HOT LINKS
BARBECUE CHICKEN and HOT LINKS
4 chicken breast, cubed
4 hot links, cubed
1 tsp. olive oil
Salt to taste
1 onion, chopped
1 bell pepper, chopped
½ bottle barbecue sauce
1 cup water
Heat pressure cooker. Add oil, chicken, hot links. Fry until browned.
Add onion and bell pepper. Fry for 2 to 3 more minutes. Add rest of ingredients.
Place on lid, bring pressure up. Cook for 30 minutes. Release pressure.
Yield: 6 servings.
4 chicken breast, cubed
4 hot links, cubed
1 tsp. olive oil
Salt to taste
1 onion, chopped
1 bell pepper, chopped
½ bottle barbecue sauce
1 cup water
Heat pressure cooker. Add oil, chicken, hot links. Fry until browned.
Add onion and bell pepper. Fry for 2 to 3 more minutes. Add rest of ingredients.
Place on lid, bring pressure up. Cook for 30 minutes. Release pressure.
Yield: 6 servings.
FIESTA CHICKEN SOUP
FIESTA CHICKEN SOUP
½ cup uncooked white rice
1 pound skinless, boneless chicken breast cut into cubes
1 large green pepper, chopped
1 onion, chopped
2 tsp. chili powder
1 tsp. garlic powder
1 (14.5-oz.) can chicken broth
1 (15-oz.) can whole kernel corn, undrained
1 lime
Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.
Yield: 5 servings.
½ cup uncooked white rice
1 pound skinless, boneless chicken breast cut into cubes
1 large green pepper, chopped
1 onion, chopped
2 tsp. chili powder
1 tsp. garlic powder
1 (14.5-oz.) can chicken broth
1 (15-oz.) can whole kernel corn, undrained
1 lime
Combine rice and 1 cup water in a small saucepan. Bring to a boil, then reduce heat, cover and simmer 20 minutes, until rice is tender.
Coat a large saucepan with cooking spray and place over medium heat. Cook chicken, bell pepper, onion, chili powder and garlic powder 5 minutes, stirring often. Pour in broth and corn. Stir in 1 cup cooked rice. Bring to a boil, then reduce heat and simmer 10 minutes, until chicken is no longer pink. Serve with lime wedges.
Yield: 5 servings.
LAYERED RAVIOLE BAKE
LAYERED RAVIOLE BAKE
2 (26-oz.) jars spaghetti sauce
1 (9-oz.) box frozen chopped spinach, thawed, squeezed dry
2 (22-oz.) bag frozen square cheese ravioli
3 tbsp. grated Parmesan cheese
3 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
Spread 1-cup spaghetti sauce on bottom of a 9-x-13-inch baking dish. Sprinkle one-third spinach over sauce, layer one-third of ravioli on next, and then sprinkle with 1 tbsp. Parmesan cheese. Pour 1 cup spaghetti sauce on top then evenly distribute 1-cup mozzarella cheese.
Repeat layers two more times, ending with sauce.
Cover and bake 50-60 minutes, or until hot in center. Remove cover and sprinkle with remaining 1-cup mozzarella cheese. Heat 5 more minutes, or until cheese is melted. Let sit 5 minutes before slicing and serving.
Yield: 8 servings.
2 (26-oz.) jars spaghetti sauce
1 (9-oz.) box frozen chopped spinach, thawed, squeezed dry
2 (22-oz.) bag frozen square cheese ravioli
3 tbsp. grated Parmesan cheese
3 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
Spread 1-cup spaghetti sauce on bottom of a 9-x-13-inch baking dish. Sprinkle one-third spinach over sauce, layer one-third of ravioli on next, and then sprinkle with 1 tbsp. Parmesan cheese. Pour 1 cup spaghetti sauce on top then evenly distribute 1-cup mozzarella cheese.
Repeat layers two more times, ending with sauce.
Cover and bake 50-60 minutes, or until hot in center. Remove cover and sprinkle with remaining 1-cup mozzarella cheese. Heat 5 more minutes, or until cheese is melted. Let sit 5 minutes before slicing and serving.
Yield: 8 servings.
AWESOME BAKED MACARONI and CHEESE
AWESOME BAKED MACARONI and CHEESE
8-oz. elbow macaroni
2 tbsp. butter
2 tbsp. minced yellow onion
1 tbsp. all-purpose flour
1/8 tsp. turmeric
1/8 tsp. ground black pepper
1/8 tsp. salt
2 cups milk
10-oz. sharp cheddar cheese, grated
Cook the macaroni (bring 2 quarts of water to boiling, add 1-1/2 tsp. salt, add macaroni, return to boiling, boil about 8 minutes).
Drain. In a saucepan, melt butter.
Add minced onion and sauté until slightly golden.
Add spices and flour.
Cook mixture until it is thick, smooth and bubbly.
Preheat oven to 350 degrees.
Add milk, and cook over medium-high heat for about 8 minutes until thickened.
Add grated cheese and stir until melted. Pour over cooked macaroni. Mix well.
Pour macaroni and cheese and cheese sauce mixture into a 2-quart baking dish.
Top with breadcrumbs.
Bake at 350 degrees for about 25 minutes, or until browned on top.
8-oz. elbow macaroni
2 tbsp. butter
2 tbsp. minced yellow onion
1 tbsp. all-purpose flour
1/8 tsp. turmeric
1/8 tsp. ground black pepper
1/8 tsp. salt
2 cups milk
10-oz. sharp cheddar cheese, grated
Cook the macaroni (bring 2 quarts of water to boiling, add 1-1/2 tsp. salt, add macaroni, return to boiling, boil about 8 minutes).
Drain. In a saucepan, melt butter.
Add minced onion and sauté until slightly golden.
Add spices and flour.
Cook mixture until it is thick, smooth and bubbly.
Preheat oven to 350 degrees.
Add milk, and cook over medium-high heat for about 8 minutes until thickened.
Add grated cheese and stir until melted. Pour over cooked macaroni. Mix well.
Pour macaroni and cheese and cheese sauce mixture into a 2-quart baking dish.
Top with breadcrumbs.
Bake at 350 degrees for about 25 minutes, or until browned on top.
TUNA LINGUINE TAPENADE
TUNA LINGUINE TAPENADE
1 can or pouch (5-oz.) Bumble Bee Tuna, drained and flaked
½ lb. dry linguine
½ cup olive tapenade (bottled)
1-cup cherry tomatoes, red and yellow, quartered
¼ cup green olives, pitted and quartered
½ tsp. ground black pepper
¼ tsp. crushed red pepper flakes
2 tbsp. chopped fresh basil
salt to taste
Prepare linguine according to package directions. Mix linguine with ingredients and combine. Salt to tastes.
1 can or pouch (5-oz.) Bumble Bee Tuna, drained and flaked
½ lb. dry linguine
½ cup olive tapenade (bottled)
1-cup cherry tomatoes, red and yellow, quartered
¼ cup green olives, pitted and quartered
½ tsp. ground black pepper
¼ tsp. crushed red pepper flakes
2 tbsp. chopped fresh basil
salt to taste
Prepare linguine according to package directions. Mix linguine with ingredients and combine. Salt to tastes.
MAKE AHEAD MACARONI SALAD
MAKE AHEAD MACARONI SALAD
1 small package of elbow macaroni
1 can sweet peas
1 can corn
1 cup onion, chopped
3 sweet pickles, chopped
4-5 boiled eggs, chopped
2 tomatoes, chopped
1 cup grated cheese (your choice)
1 bell pepper, chopped
mayonnaise
salt and pepper to taste
Boil macaroni according to package directions. Drain and cool.
Mix all remaining ingredients together, adding the macaroni at the end.
Add mayonnaise to consistency of your liking. Salt and pepper to taste.
Serve cold.
1 small package of elbow macaroni
1 can sweet peas
1 can corn
1 cup onion, chopped
3 sweet pickles, chopped
4-5 boiled eggs, chopped
2 tomatoes, chopped
1 cup grated cheese (your choice)
1 bell pepper, chopped
mayonnaise
salt and pepper to taste
Boil macaroni according to package directions. Drain and cool.
Mix all remaining ingredients together, adding the macaroni at the end.
Add mayonnaise to consistency of your liking. Salt and pepper to taste.
Serve cold.
CROCK POT BAKED BEANS BANANZA
CROCK POT BAKED BEANS BANANZA
1 (15-oz.) can pork and beans
1 (15-oz.) can lima beans
1 (15-oz.) can garbanzo beans
1 (15-oz.) can kidny beans
½ lb. ground beef, cooked and crumbled
½ lb. bacon, cooked slightly
½ cup ketchup
2 teaspoons mustard
1 ½ tsp. tsp. vinegar
2 tsp. salt
¾ cup brown sugar
1 cup chili sauce
1 onion, diced
Put all in crockpot and cook on low for 5-6 hours or high or high 2-3 hours.
1 (15-oz.) can pork and beans
1 (15-oz.) can lima beans
1 (15-oz.) can garbanzo beans
1 (15-oz.) can kidny beans
½ lb. ground beef, cooked and crumbled
½ lb. bacon, cooked slightly
½ cup ketchup
2 teaspoons mustard
1 ½ tsp. tsp. vinegar
2 tsp. salt
¾ cup brown sugar
1 cup chili sauce
1 onion, diced
Put all in crockpot and cook on low for 5-6 hours or high or high 2-3 hours.
ACAPULCO CHICKEN
ACAPULCO CHICKEN
3 thick whole boneless chicken breast
¼ cup olive oil
4 tbsp. brown sugar
1 tsp. ground cinnamon
½ tsp. grated ginger
1 ½-cups orange juice
1 cup rice
½ cup raisins
½ cup bitter orange marmalade
½ cup flaked coconut
Salt and pepper to taste
In a saucepan, heat orange juice
, raisins and marmalade, until marmalade melts, about 5 minutes. Remove from heat and set aside.
Cut up chicken into 1” chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown.
Remove from heat and release using cold water release method according to manufacture’s directions. Open, stir, taste and add salt and pepper to taste.
Yield: 3 servings.
3 thick whole boneless chicken breast
¼ cup olive oil
4 tbsp. brown sugar
1 tsp. ground cinnamon
½ tsp. grated ginger
1 ½-cups orange juice
1 cup rice
½ cup raisins
½ cup bitter orange marmalade
½ cup flaked coconut
Salt and pepper to taste
In a saucepan, heat orange juice
, raisins and marmalade, until marmalade melts, about 5 minutes. Remove from heat and set aside.
Cut up chicken into 1” chunks. Heat olive oil in pressure cooker and add chicken chunks. Lightly brown.
Remove from heat and release using cold water release method according to manufacture’s directions. Open, stir, taste and add salt and pepper to taste.
Yield: 3 servings.
BARBECUED CHICKEN and HOT LINKS
BARBECUED CHICKEN and HOT LINKS
4 chicken breasts, cubed
4 hot links, cubed
1 tsp. olive oil
Salt to taste
1 onion, chopped
1 bell pepper, chopped
½ bottle barbecue sauce
1 cup water
Heat pressure cooker. Add oil, chicken, hot links. Fry till browned.
Add onion and black pepper. Fry for 2-3 more minutes. Add the rest of ingredients.
Place on lid, bring pressure up. Cook for 30 minutes. Release pressure.
Yield: 6 servings.
4 chicken breasts, cubed
4 hot links, cubed
1 tsp. olive oil
Salt to taste
1 onion, chopped
1 bell pepper, chopped
½ bottle barbecue sauce
1 cup water
Heat pressure cooker. Add oil, chicken, hot links. Fry till browned.
Add onion and black pepper. Fry for 2-3 more minutes. Add the rest of ingredients.
Place on lid, bring pressure up. Cook for 30 minutes. Release pressure.
Yield: 6 servings.
CREAMY POTATO SALAD
CREAMY POTATO SALAD
2 large potatoes
2 egg yolks
1 tbsp. mustard
1 tbsp. sugar
1 tbsp. salt
1 tbsp. vinegar
1 cup canola, soy or corn oil, divided
6 tbsp. peas
6-tbsp. white beans
6 tbsp. kernel corn
2 carrots
6 pickles
Boil the potatoes until tender and take the skin off, while they are still hot, mash them with a fork and add 2 tbsp. of the oil. Let the potatoes cool. Using a mixer, mix all the ingredients. After using all the oil, the salad should have the texture of mayonnaise. Let rest in the fridge for 2-3 hours. Boil the peas, beans, carrots (cut in pieces) and corn. When they are done mix them with the salad. Chill 2 hours.
2 large potatoes
2 egg yolks
1 tbsp. mustard
1 tbsp. sugar
1 tbsp. salt
1 tbsp. vinegar
1 cup canola, soy or corn oil, divided
6 tbsp. peas
6-tbsp. white beans
6 tbsp. kernel corn
2 carrots
6 pickles
Boil the potatoes until tender and take the skin off, while they are still hot, mash them with a fork and add 2 tbsp. of the oil. Let the potatoes cool. Using a mixer, mix all the ingredients. After using all the oil, the salad should have the texture of mayonnaise. Let rest in the fridge for 2-3 hours. Boil the peas, beans, carrots (cut in pieces) and corn. When they are done mix them with the salad. Chill 2 hours.
QUICK BEEF STEW
QUICK BEEF STEW
2 tbsp. vegetable oil
2 ½ lbs. boneless beef chuck roast or steak, cut into 1” cubes
2 tsp. salt
1 tsp. black pepper
6 potatoes (about 2 lbs.) peeled and cut into quarters
6 carrots cut into 1-inch chunks
2 onions cut in wedges
1 ¾ cups beef broth
1 ½ cups water, divided
1 ½ cups water
¼ cup all-purpose flour
½ tsp. browning and seasoning sauce
Heat oil in a 6-quart pressure cooker over high heat. Add meat, salt and pepper, and brown, uncovered, 8 to 10 minutes. Remove pressure cooker from heat. Add potatoes, carrots, onions, broth, and 1-cup water. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 8 minutes. Remove from heat and allow pressure to drop slowly until steam no longer escapes from vent pipe and pressure is completely reduced.
In a small bowl, Combine remaining ½ cup water, flour, and browning mix.
Remove lid from pressure cooker and stir flour mixture into stew, cooking over medium heat, uncovered, 8 to 10 minutes, or until thickened
Yield: 4 servings.
2 tbsp. vegetable oil
2 ½ lbs. boneless beef chuck roast or steak, cut into 1” cubes
2 tsp. salt
1 tsp. black pepper
6 potatoes (about 2 lbs.) peeled and cut into quarters
6 carrots cut into 1-inch chunks
2 onions cut in wedges
1 ¾ cups beef broth
1 ½ cups water, divided
1 ½ cups water
¼ cup all-purpose flour
½ tsp. browning and seasoning sauce
Heat oil in a 6-quart pressure cooker over high heat. Add meat, salt and pepper, and brown, uncovered, 8 to 10 minutes. Remove pressure cooker from heat. Add potatoes, carrots, onions, broth, and 1-cup water. Lock lid in place and bring to full pressure over high heat. When pressure regulator begins to rock, reduce heat to medium and cook 8 minutes. Remove from heat and allow pressure to drop slowly until steam no longer escapes from vent pipe and pressure is completely reduced.
In a small bowl, Combine remaining ½ cup water, flour, and browning mix.
Remove lid from pressure cooker and stir flour mixture into stew, cooking over medium heat, uncovered, 8 to 10 minutes, or until thickened
Yield: 4 servings.
TAPENADE
TAPENADE
1 clove garlic, chopped
1 ¾-cup whole, pitted kalamata olives
1 (2-oz.) can anchovy fillets, rinsed
2 tbsp. capers
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary and lemon juice
4 tbsp. olive oil
Combine garlic, olives, anchovies, capers, thyme, and rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender as you are blending the ingredients together. Blend until a paste is formed.
Yield: 6 servings.
1 clove garlic, chopped
1 ¾-cup whole, pitted kalamata olives
1 (2-oz.) can anchovy fillets, rinsed
2 tbsp. capers
1 tsp. chopped fresh thyme
1 tsp. chopped fresh rosemary and lemon juice
4 tbsp. olive oil
Combine garlic, olives, anchovies, capers, thyme, and rosemary and lemon juice in an electric blender. Slowly drip the olive oil into the blender as you are blending the ingredients together. Blend until a paste is formed.
Yield: 6 servings.
FULLY LOADED MASHED POTATO CASSEROLE
FULLY LOADED MASHED POTATO CASSEROLE
5 Pounds potatoes, peeled and quartered
¾ cup low-fat sour cream
½ cup low-fat cream cheese
½ cup milk
2 to 4 tbsp. butter
1 tsp. salt
pepper to taste
½ tsp. dill
2 ½ cups shredded Cheddar cheese blend, divided
½ pound sliced bacon, cooked and crumble
\3 green onions, sliced
¼ cup fresh parsley, chopped
2-3 cloves of garlic, minced
¼ cup breadcrumbs (to sprinkle over top)
Preheat oven to 350 degrees.
Place potatoes in a Dutch oven or larger pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl.
Add the sour cream, cream cheese, milk, butter, ½ cup shredded cheddar cheese, salt, dill, pepper, garlic, and fresh parsley. Beat on medium-low speed until light and fluffy and fully mixed. Stir in 1 ½ cups cheese, bacon, and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese and breadcrumbs.
Bake, uncovered for 10 minutes or until heated through and cheese is melted.
Yield: 12 servings.
5 Pounds potatoes, peeled and quartered
¾ cup low-fat sour cream
½ cup low-fat cream cheese
½ cup milk
2 to 4 tbsp. butter
1 tsp. salt
pepper to taste
½ tsp. dill
2 ½ cups shredded Cheddar cheese blend, divided
½ pound sliced bacon, cooked and crumble
\3 green onions, sliced
¼ cup fresh parsley, chopped
2-3 cloves of garlic, minced
¼ cup breadcrumbs (to sprinkle over top)
Preheat oven to 350 degrees.
Place potatoes in a Dutch oven or larger pot and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and place in a large bowl.
Add the sour cream, cream cheese, milk, butter, ½ cup shredded cheddar cheese, salt, dill, pepper, garlic, and fresh parsley. Beat on medium-low speed until light and fluffy and fully mixed. Stir in 1 ½ cups cheese, bacon, and onions.
Transfer to a greased 3-quart baking dish. Top with remaining cheese and breadcrumbs.
Bake, uncovered for 10 minutes or until heated through and cheese is melted.
Yield: 12 servings.
Friday, July 6, 2012
TUNA LINGUINE TAPENADE
TUNA LINGUINE TAPENADE
1 can or pouch (5-oz.) Bumble Bee Tuna, drained and flaked
½ lb. dry linguine
½ cup olive tapenade (bottled)
1-cup cherry tomatoes, red and yellow, quartered
¼ cup green olives, pitted and quartered
½ tsp. black pepper flakes
/4 tsp. crushed red pepper flakes
2 tbsp. chopped fresh basil
Salt to taste
Prepare linguine according to package direction. Mix linguine ingredients and combine. Salt to taste.
1 can or pouch (5-oz.) Bumble Bee Tuna, drained and flaked
½ lb. dry linguine
½ cup olive tapenade (bottled)
1-cup cherry tomatoes, red and yellow, quartered
¼ cup green olives, pitted and quartered
½ tsp. black pepper flakes
/4 tsp. crushed red pepper flakes
2 tbsp. chopped fresh basil
Salt to taste
Prepare linguine according to package direction. Mix linguine ingredients and combine. Salt to taste.
Sunday, July 1, 2012
CARIBBEAN CHICKEN with PINEAPPLE
CARIBBEAN CHICKEN with PINEAPPLE
46-oz. pieces of chicken
1 large red pepper; cored seeded and chopped
1 tsp. curry powder
1 cup chicken stock
Salt and fresh black pepper, to taste
4 pineapple rings, fresh or canned
1 banana
1 orange; peeled and sliced
Put the chicken pieces in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper.
Cover and cook in preheated hot oven at 425 degrees for 50 minutes.
Cho the pineapple rings and banana and add to the casserole. Cook for another 109 minutes or until the chicken is tender. Garnish the casserole with the orange slices.
Yield: 4 servings.
46-oz. pieces of chicken
1 large red pepper; cored seeded and chopped
1 tsp. curry powder
1 cup chicken stock
Salt and fresh black pepper, to taste
4 pineapple rings, fresh or canned
1 banana
1 orange; peeled and sliced
Put the chicken pieces in a casserole dish with the chopped pepper and curry powder. Pour over the stock and add salt and pepper.
Cover and cook in preheated hot oven at 425 degrees for 50 minutes.
Cho the pineapple rings and banana and add to the casserole. Cook for another 109 minutes or until the chicken is tender. Garnish the casserole with the orange slices.
Yield: 4 servings.
MAKE AHEAD HUNGARIAN BEEF STEW
MAKE AHEAD HUNGARIAN BEEF STEW
3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions cut into large chunks
5 medium carrots cut in 1-inch chunks
1 (10-oz.) package frozen lima beans, thawed
2 lbs. beef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
1 (14-5-oz.) diced tomatoes, undrained
½ cup beef broth
2 garlic cloves, minced
2 tablespoons paprika
1-1/2 teaspoons salt
½ cup instance mashes potato flakes
1 cup sour cream
In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onion, carrots, and lima beans; mix well.
In a large bowl, combine meat, tomatoes, broth, garlic, paprika, salt; place over vegetables in slow cooker.
Cover and cook on LOW setting 8 to 10 hours, or until meat is cooked through and fork tender.
Stir in potato flakes, until well mixed and stew has thickened. Just before serving, stir in sour cream.
Notes:
Although this is a hearty meal by itself, serving it over buttered egg noodles creates a real Hungarian delight.
3 medium potatoes, peeled and cut into 1-inch chunks
2 large onions cut into large chunks
5 medium carrots cut in 1-inch chunks
1 (10-oz.) package frozen lima beans, thawed
2 lbs. beef stew meat or boneless chuck roast, cut into 1-1/2-inch chunks
1 (14-5-oz.) diced tomatoes, undrained
½ cup beef broth
2 garlic cloves, minced
2 tablespoons paprika
1-1/2 teaspoons salt
½ cup instance mashes potato flakes
1 cup sour cream
In a 3-1/2-quart (or larger) slow cooker, combine potatoes, onion, carrots, and lima beans; mix well.
In a large bowl, combine meat, tomatoes, broth, garlic, paprika, salt; place over vegetables in slow cooker.
Cover and cook on LOW setting 8 to 10 hours, or until meat is cooked through and fork tender.
Stir in potato flakes, until well mixed and stew has thickened. Just before serving, stir in sour cream.
Notes:
Although this is a hearty meal by itself, serving it over buttered egg noodles creates a real Hungarian delight.
EASY FRIED GREEN TOMATOES
EASY FRIED GREEN TOMATOES
8 large green tomatoes, sliced ¼-inch thick
2 eggs, beaten
½ cup flour
1 tsp. hot pepper sauce, or to taste
1 tsp. salt
1 pinch black pepper
2 cups fine breadcrumbs
Oil for frying
Set up 3 bowls: 1 with flour, 1 with breadcrumbs, and the 3rd for the wet mix
In that 3rd, medium-size bowl, gently whisk eggs, salt and pepper, and hot sauce; set aside.
Coat tomato slice with flour.
Dip in egg mixture.
Dredge in breadcrumbs.
Using medium heat, brown on both sides, in a skillet with ½-inch oil.
Serve hot, with extra hot sauce, if desired.
8 large green tomatoes, sliced ¼-inch thick
2 eggs, beaten
½ cup flour
1 tsp. hot pepper sauce, or to taste
1 tsp. salt
1 pinch black pepper
2 cups fine breadcrumbs
Oil for frying
Set up 3 bowls: 1 with flour, 1 with breadcrumbs, and the 3rd for the wet mix
In that 3rd, medium-size bowl, gently whisk eggs, salt and pepper, and hot sauce; set aside.
Coat tomato slice with flour.
Dip in egg mixture.
Dredge in breadcrumbs.
Using medium heat, brown on both sides, in a skillet with ½-inch oil.
Serve hot, with extra hot sauce, if desired.
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