Summer Pasta Salad

Summer Pasta Salad

Ingredients

  • 5 cups cooked small shell pasta (approximately 3 cups dry)
  • 3/4 cup diced raw carrots
  • 1/4 cup diced onion
  • 8 oz. (1 1/2 cup) mini-cubed ham
  • 1 (8 oz) package (1 1/2 cups) frozen peas
  • 1/2 teaspon salt
  • 1/8 teaspoon pepper
  • 16 ounce container light sour cream
  • 1/2 cup french dressing
  • 1/2 tablespoon Lawry’s seasoned salt
  • 1 cup shredded colby-jack or cheddar cheese
  • Optional: diced celery, diced green pepper
Instructions
  1. Stir together the cooked pasta, carrots, onion, ham and peas. Separately, blend the sour cream, french dressing, salt, pepper and seasoned salt. Stir into pasta. Fold in half the cheese. Pour into serving dish and top with remaining cheese. Cover tightly. Chill several hours before serving. Best made the day before.

Baked Chipotle Sweet Potato and Zucchini Fritters

Baked Chipotle Sweet Potato and Zucchini Fritters

Ingredients:

1/4 cup unsalted butter, melted (or vegan butter)

1 large egg (or egg replacer or flax egg)

2 teaspoons chipotle seasoning (I use Mrs. Dash Southwest Chipotle)

1/2 teaspoon salt, or to taste

1/2 teaspoon black pepper, or to taste

2 tablespoons all-purpose flour (or almond, oat, or a gluten-free flour blend)

about 3 cups coarsely grated sweet potato (1 medium to large sweet potato, peeled and grated)

about 2 cups coarsely grated zucchini (1 large or 2 small zucchini)

Directions:

Preheat oven to 375F and line two baking trays with Silpats, parchment paper, or aluminum foil and spray with cooking spray; set aside. I highly recommend lining your baking trays because the fritters will stick badly if you don’t.

In a large microwave-safe bowl, melt the butter, about 1 minute on high power. To the melted butter, add the egg and beat with a fork to combine. Add the chipotle seasoning, salt, pepper, and stir to combine. Add the flour and stir to combine. Add the sweet potato, zucchini, and toss to combine. Mixture will be loose and a bit soggy. Using a 1/2-cup measure, form fritters by transferring one heaping half-cup of vegetable mixture from mixing bowl directly to baking trays. My fritters were each about 4-inches in diameter and about 1-inch high and they weren’t traditional well-packed patties; rather I mounded the mixture into loosely packed circular shapes on the baking trays. I baked 4 fritters on one tray, and 3 on the other tray.

Bake fritters for 10 minutes at 375F and if fritters have “leaked” or released any liquids, either from the zucchini releasing water, or the butter-egg mixture, just “push” the liquid back into a fritter using a spatula.

Lower oven temperature to 350F and bake for about 15 minutes. Carefully flip fritters over (they will be soft and delicate; I used two spatulas to scoop-and-flip without breaking them) and bake for about 15 more minutes, or until browned. Fritters will be browned but soft upon removal from oven. Allow them to cool and firm up on the baking trays for at least 10 minutes before moving or serving them.

Serve fritters with Spicy Honey Mustard (gluten-free and to keep vegan, use agave in place of the honey) or a favorite mustard, ketchup, hot sauce, sour cream, salsa, or other favorite condiment. Fritters will keep in an airtight container for up to 5 days in the refrigerator. They can be wrapped individually in plasticwap and make for handy lunchbox food.

 

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

Cheeseburger Macaroni Recipe

1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
2 cups beef broth (or water)
1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/2 tsp salt
1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Pastrami and Cheese Stuffed Pretzel Sticks Recipe

Ingredients:

Batter:
2 1/2 cups unbleached bread flour
1 teaspoon pink Himalayan salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 c. warm water
1 tbsp. dried onion

Fillings:

1 c. cheddar cheese, grated
1/2 lb. pastrami

Pretzel Toppings:

butter to baste
dried onion to top
salt to top (optional)

soaking bath:

2 tbsp. baking soda
1 c. boiling water.

Directions:

Pre heat oven to 475 degrees.

In a mixer with a dough attachment, mix all ingredients well then knead for 5 minutes. Place dough in a lightly floured freezer bag and allow dough to rest 30 minutes.

Mix baking soda with boiling water in a large flat bowl allow to cool while dough rest.

Remove dough from bag and on a lightly greased surface roll dough into a log. Cut dough into 8 pieces.

You should have 8 pieces of dough. Allow dough to rest 5 minutes. Flatten each piece of dough into a flat disk.

Take a little pastrami and little grated cheese and put into center of disk, fold dough over disk and pinch ends together. Take stick and roll to seal in filling into a log.

Add all 8 sticks to the soaking bath and baste the sticks for two minutes with soaking liquid.

Remove sticks from soaking liquid and place on a greased baking sheet, top with extra dried onion and salt if desired and allow to rest for 10 minutes.

Bake pretzel sticks at 475 degrees for 9-10 minutes, remove from oven and baste with as much butter as you like.

Simple Wonton Soup Recipe

Simple Wonton Soup Recipe

Simple Wonton Soup Recipe

Ingredients
FOR THE WONTONS:

  • 10 ounces, weight Baby Bok Choy Or Similar Green Leafy Vegetable
  • 1 cup Ground Pork
  • 2-½ Tablespoons Sesame Oil
  • 1 pinch White Pepper
  • 1 Tablespoon Soy Sauce
  • ½ teaspoons Salt
  • 1 Tablespoon Shaoxing Wine
  • 1 package Wonton Skins, 12 Ounce Package

FOR THE SOUP:

  • 6 cups Good Chicken Stock
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Salt, Or To Taste
  • ¼ teaspoons White Pepper
  • 1 whole Scallion, Chopped

Directions:

  1. Start by thoroughly washing the greens. Bring a large pot of water to a boil, add the greens and blanch them just until wilted (this will only take a couple of minutes). Drain off the hot water and rinse the greens in cold water.
  2. Grab a good clump of greens and carefully squeeze out as much water as you can. Very finely chop them (you can also speed up the process by throwing them in the food processor).
  3. In a medium bowl, add the finely chopped greens, ground pork, sesame oil, white pepper, soy sauce, salt and wine. Mix very thoroughly until the mixture is totally emulsified—almost like a paste.
  4. Now it’s time to assemble! Fill a small bowl with water. Grab a wrapper and use your finger to moisten the edges of the wrapper. Add a little over a teaspoon of filling to the middle. Fold the wrapper in half and press the two sides together so you get a firm seal.
  5. Hold the bottom two corners of the little rectangle you just made and bring the two corners together. You can use a bit of water to make sure they stick. And that’s it! Place the assembled wonton on a baking sheet or plate lined with parchment paper to prevent sticking. Keep assembling until all the filling is gone.
  6. At this point, you can cover the wontons with plastic wrap, put the baking sheet/plate into the freezer, and then transfer them to Ziploc bags once they’re frozen. They’ll keep for a couple months in the freezer and be ready for wonton soup whenever you want it.
  7. To make the soup, heat your chicken stock to a simmer in a large pot. Then add sesame oil, salt and white pepper and keep it simmering.
  8. Bring a separate pot of water to a boil. Carefully add the wontons one at a time to the pot. Pick up the pot and use a swirling, twisting motion to keep the pot moving and prevent the wontons from sticking to the bottom. If they do stick, don’t worry, They should come free once they’re cooked. They’re done when they float. Take care not to over-cook them. Remove the wontons with a slotted spoon and put them in bowls.
  9. Pour the broth over the wontons and garnish with scallions. Serve!

Breakfast Bubble Biscuits Recipe

Breakfast Bubble Biscuits Recipe

Breakfast Bubble Biscuits Recipe

Ingredients

  • Pillsbury Buttermilk Biscuits
  • Shredded Cheese
  • Frozen Shredded Hash Browns
  • 1 package of Cooked Bacon
  • 6 Scrambles Eggs
  • One Egg for top of Biscuits

Instructions

  1. Cook your bacon until crisp so it will break easily into pieces. Cook your Hash Browns.
  2. Cook the eggs and have the shredded cheese ready.
  3. Stretch out one of the biscuits, don’t be afraid. Make them flatter and bigger about 2 1/2 to 3 inches side to side.
  4. Put a little bit of Hash Browns, Bacon, Scrambled Eggs and Cheese on top.
  5. Grab the sides and start pulling them to the top and then pinch to close. Don’t be afraid to pull out those sides and up.
  6. Turn pinched side down on a greased pan. Beat one egg and add a Tablespoon of water. Brush tops of Biscuits with egg to give it a nice brown to it. Season with salt and pepper.
  7. Cook at 425 degrees for 8 to 10 minutes. Every oven varies so I would check at 8 and if they aren’t brown yet wait and check again until they are done.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Ingredients
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original or buttermilk biscuits
1 lb lean (at least 80%) ground beef, cooked or 16 frozen (thawed) cooked meatballs
1 block (8 oz) Cheddar cheese, cut into 16 cubes
16 slices bacon
Long toothpicks or skewers
Canola oil for frying
Diections:
Separate dough into 8 biscuits. Cut each biscuit in half; press with hands into circle about 3 inches in diameter.
In center of each biscuit round, place 2 tablespoons cooked ground beef (or 1 meatball) and 1 cube of cheese. Wrap dough to completely enclose beef and cheese; pinch seams to seal.
For the Fried Version: Wrap each stuffed “bomb” with 1 bacon slice; gently secure loose bacon with toothpick by inserting it through bacon and halfway into “bomb.” In 3-quart heavy saucepan or deep fryer, heat oil to 350°F. Fry stuffed “bombs” 4 to 5 minutes or until dough is golden brown on all sides. Place on paper towels to cool. Repeat with remaining “bombs”. Serve warm with ketchup and mustard, if desired.
For the Baked Version: Heat oven to 400°F. Place bacon on foil-lined cookie sheet with sides. Bake about 8 minutes to partially cook bacon. Wrap each stuffed “bomb” with 1 slice partially cooked bacon slice. Place bacon wrapped dough 2-inches apart on two foil-lined cookie sheets with dough seam side down. Bake 13 to 15 minutes or until golden brown. Serve warm with ketchup and mustard, if desired.

Filled Chicken Breast

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Filled Chicken Breast

Ingredients

  • 3 pounds chicken breast
  • 1/2 pound of spinach
  • 1/2 pound of mushrooms
  • 2 cloves of garlic
  • 1 carrot
  • 1 cup of tomato puree
  • 1 bowl grated cheddar
  • Salt
  • Black pepper
  • Cumin
  • Vegetable oil


Directions
Cut chicken breast into shape of tenderloin, beat with the mallet until it is thin. In a skillet, sauté the chopped mushrooms and spinach and grate the carrots on, add black pepper, salt and cumin, mix and set aside to cool, and then spread the breast. Put two tablespoons of cooked mixture onto top, and wrap like pastry rolls, attach with toothpick, and arrange in a small glass tray. In pot, cook tomato puree, garlic and vegetable oil. Stir in 1.5 cups of water, when it boils, pour over the chicken and cook in oven. When it blushed, sprinkle parmesan and sauce, and serve.
Enjoy your meal!

Mushroom Quiche

Mushroom Quiche

Mushroom Quiche

Ingredients

  • 2 cups flour
  • 1 egg
  • 1/4 pound of margarine
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons water
  • 1 pound of mushrooms
  • 2 onions
  • 2 green peppers
  • 4 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes
  • Half a bunch of parsley
  • Half a bunch of dill
  • Half a cup of grated cheddar


Directions
Knead flour, eggs, margarine, salt, baking powder and 2 tablespoons water in a bowl well. Cover top of and rest in the fridge for half an hour. Now prepare the upper material. First, put the pan of oil, cook chopped onions, peppers and mushrooms, and stir in salt, pepper, red pepper. Spread the dough into tray, and spread the prepared filling on the dough. Bake 40-45 minutes in the oven pre-heated to 175 degrees. Mix cheddar, dill and parsley, sprinkle over, and hold in oven until cheese melts.
Enjoy!

Chicken Croquettes

Chicken Croquettes

Chicken Croquettes

Ingredients

  • 2 pounds of chicken breast
  • 1 onion
  • 1 cup of flour
  • 1 cup of milk
  • 1 cup of chicken broth
  • 2 eggs
  • 1/2 cup of grated parmesan
  • 1/8 pound of margarine
  • Salt
  • Black pepper

Breading:

  • 1 bowl of dried bread flour
  • 2 eggs
  • 1 cup of flour

Directions
Boil the chicken breast with salt and onions. Cool boiled chicken, solemnize as ground beef with kitchen robot. In another saucepan, make sauté the margarine and flour. Stir in chicken broth and milk to flour, make a dark sauce. Cool sauce, then add chicken, grated cheese, eggs, salt and black pepper and knead well. Rest in the fridge for 30 minutes, take from fridge and give it the shape of flat dumplings, smear flour, egg and dried bread flour, and then fry in hot oil.
Enjoy!

Fried Cauliflower Recipe

Fried Cauliflower Recipe

Fried Cauliflower Recipe

Ingredients

  • 1 medium cauliflower
  • 2 eggs
  • 2 tablespoons tomato paste
  • 1 bottle of soda
  • 4-5 tablespoons of flour
  • Salt
  • Vegetable oil for frying

Directions
If you want a taste of crispy, I suggest to try this recipe. First, separate the cauliflower to tiny little branches, divide large ones into two to three pieces, boil with the salted water, and then then drain and cool. Mix egg and tomato paste in a deep bowl, put the 4-5 tablespoons of flour and salt. And then blend with soda until it is smooth. After immersing the mixture, fry cauliflowers in hot oil by holding on handle.
Enjoy!

Carrot Salad with Yogurt

Carrot-Salad-with-Yogurt

Carrot Salad with Yogurt

Ingredients

  • 1 pound of carrots
  • 1 pound of yoghurt
  • 1-2 cloves of garlic
  • A little olive oil
  • Parsley
  • Fresh mint
  • Dill

Directions
It’s nice salad for snacks, breakfasts, main meals or tea ceremonies. First of all, peel a pound of carrot. Then, grate the carrots into a large bowl with the help of a coarse grater. Carrot juice may have occurred in bowl, don’t empty this water in any way. Fry grated carrots in pan and release to simmer over low heat. While cooking mash the carrots. In addition, if you want to peel the garlic and chop them into very small pieces and mix with yogurt. Be careful, the mixture must be homogeneous. Take care that garlic should an equal amount on each side. When carrots lose water, get from the fire and let cool slightly. When temperature decreases, carefully pour it over a bowl and stir through the yoghurt. Mix well carefully because carrots relax. Drain and pour olive oil on a plate you want. You can put fresh mint or parsley for ornamental purposes.
Let’s explain processes briefly;
1 – Peel and grate the carrots.
2 – With the help of pan cook carrots at over low heat.
3 – Peel the garlic and chop into small pieces.
4 – Crush yogurt and mix with garlic thoroughly.
5 – Combine yogurt and carrots, stir gently.
6 – Get a serving dish, pour the olive oil and decorate with dill.

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