REAL TIME COUPON FEATURES ON TRI-CITIES ON A DIME

Archived Recipies page 2 (1 of 2) (11-10-11 through 4-12-12)

April 12, 2012

If you like chicken with a lot of flavor, then you will like this recipe. As you probably have figured out I like chicken and I am always looking for different ways to serve it. I think you will like this one too.

Shopping list:
  • Chicken breast or cut-up chicken – 2 ½ pounds
  • Flour
  • Sea salt
  • Pepper
  • Garlic powder
  • Onion powder
  • Savory leaves
  • Egg
  • Breadcrumbs
  • Butter
Oven-Savory Chicken
2 ½ pounds chicken breasts or cut-up chicken (I use skinless)
1/3 cup flour
2 teaspoons sea salt
½ teaspoon pepper
1/8 teaspoon garlic powder
(since I am allergic to garlic, I use extra onion powder)
¼ teaspoon onion powder
¾ teaspoons savory leaves
1 large egg, beaten
1 tablespoon water
½ cup dried bread crumbs
½ cup (1 stick) butter
Make sure the chicken is cut into serving pieces.
While you are preparing the chicken, turn the oven on to 400 degrees. In a 10 x 6 x 2 inch baking dish put the one stick of butter, and put the dish in the oven while it is pre-heating. If you have an oven that signals when it has reached the desired temperature, remove the dish or remove it when the butter has melted. Do not allow the butter to burn.
Meanwhile, in a large bowl, mix the flour, add the salt, pepper, garlic powder, onion powder, and savory leaves and mix well. Then coat the chicken with the mixture.
In a separate bowl, mix the egg and water. Dip the chicken in the egg mixture, and then coat the chicken with the breadcrumbs. If you have left the skin on the chicken, place the chicken skin-side down in the baking dish to start.
Bake the chicken about 50 to 60 minutes, turning to brown on both sides.

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April 5, 2012

One of my favorite cookbooks is The Spice Cookbook. I purchased this book back in the early 70’s and it has been my inspiration when I am in the kitchen and want something special. This week I am sharing one of these recipes that I have baked frequently. In fact, I currently have it in the oven. The name of the recipe is “Old-Time Fresh Peach Crumb Pudding”.
Since peaches are not really my favorite of fruits I often alter the recipe using various fruits, i.e. apples, berries (these are nice because you can buy them frozen any time of the year), etc. Depending on the fruit used, I change the baking temperature, but usually leave the baking time the same.

Shopping List:
  • 16 medium-size (4 pounds) fresh peaches.
  • Sugar
  • Cinnamon
  • Flour
  • Butter
Old-Time Fresh Peach Crumb Pudding
16 medium-size (4 pounds) fresh peaches or apples
1 cup sugar
½ teaspoon cinnamon
1 ½ cups flour
½ cup (1 stick) butter
Peal peaches and cut into quarters (when I use apples, I cut them up into slices). Combine ½ cup of the sugar, cinnamon, and 3 tablespoons of the flour then mix with the fruit. Using either a 2-quart casserole dish or a 10 x 6 x 2 inch-baking dish, butter it, and then turn in the fruit mixture.
Combine the remaining sugar and flour. Using a pastry blender cut in the butter until you have a crumbly consistency. Sprinkle over the fruit, covering uniformly. Bake at 375 degrees for 1 hour or until the fruit is tender and the crumbs are browned. Serves 6 to 8.
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March 29, 2012

This week is a really old fashioned recipe – Gingersnaps – in fact, you don’t find these cookies much on the grocery store shelf and, in my opinion, those you do find taste like cardboard. They are a crisp cookie and are great for dunking.

Shopping List:
  • Shortening
  • Sugar
  • Eggs
  • Molasses
  • Flour
  • Baking powder
  • Cinnamon
  • Cloves (powdered)
  • Ginger
Gingersnaps
1 ½ cup shortening
2 cups sugar
2 eggs
½ cup molasses
4 cups flour
2 teaspoons each:
baking powder
cinnamon
cloves
ginger
Cream shortening and sugar together. Add the eggs, molasses, and dry ingredients. Mix well.
Roll into 1-inch balls – dip them in powdered sugar – then place on greased sheet or use parchment paper and skip the mess of cleaning the cookie sheets. Bake at 375 degrees for 15 to 18 minutes.
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March 22, 2012

One of the things I like to have for breakfast is French Toast and this week I wanted to share one of my favorite recipes for making it.

Shopping List:
  • Milk
  • Sugar
  • Vanilla
  • Grated lemon rind
  • Nutmeg
  • Day-old French bread
  • Butter
  • Oil
  • Eggs
My Favorite French Toast
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
½ teaspoon grated lemon rind
¼ teaspoon nutmeg
8 slices of day-old French bread, cut ¾” thick
1 tablespoon butter
1 tablespoon oil
3 eggs
pinch salt
Combine the first 5 ingredients. I then pour into a flat baking dish that will accommodate all eight slices of bread. Soak for ten minutes until all of the moisture has been absorbed.
While the bread is soaking, heat the butter and oil in a 12- or 14-inch skillet. Use moderately high heat. Beat the eggs and salt. When the bread is ready, dip the bread in the egg mixture, then cook, uncovered, on each side until golden brown. Serves 4.
Note: My favorite way to eat French Toast is to butter it and then top it with a mix of powdered sugar and cinnamon.
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March 15, 2012

Since I have been diagnosed with several food allergies, one of which is garlic, I have been hunting for a basic mayonnaise recipe. (Yes, the store bought mayonnaise has garlic in it, along with several other ingredients that people with food allergies (like gluten, wheat, or soybean issues) cannot have in their diets. So I dug around in my mother’s old cookbook, The Boston Cooking School Cook Book, of 1942, and found a recipe that should work. It’s easy to make and involves no cooking.

Shopping List:
  • Salt
  • Dry mustard
  • Paprika
  • Cayenne
  • Eggs
  • Vinegar
  • Olive oil
  • Lemon juice
Egg Yolk Mayonnaise
1 teaspoon salt (sea salt my addition)
¼ teaspoon dry mustard
¼ teaspoon paprika
dash cayenne
2 egg yolks
2 tablespoons vinegar
2 cups olive oil
2 tablespoons lemon juice

Mix together the dry ingredients (salt, mustard, paprika, and cayenne). Blend into the egg yolks. Then add the vinegar mixing well. Add the olive oil 1 teaspoon at a time, beating with an ‘egg beater’ (shows you the date of this recipe). An electric beater will work just fine. Blend well with each teaspoon until you have added ¼ cup of the olive oil. Gradually add the remaining oil in increasing amounts AND alternate adding the last ½ cup of oil with the lemon juice. Beat in 1 tablespoon of hot water to cut the oily appearance. Makes 2 cups.

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March 8, 2012

Carrots are not my favorite vegetable, but I have found several ways to disguise them so I can enjoy their nutritional benefit. This is a recipe that I have had for years. Not only is it easy to make, but it is one of the ways I really enjoy them.

Shopping List:
  • Flour
  • Sugar
  • Baking soda
  • Cinnamon
  • Salt
  • Oil
  • Eggs
  • 3 Small jars of carrot baby food
Carrot Cake Bars
2 cups of flour
2 cups of sugar
2 teaspoons of baking soda
2 teaspoons of cinnamon
1 teaspoon salt
1 ½ cups of oil
4 eggs
3 small jars of carrot baby food

Mix all ingredients in order given in a blow. Mix well. Bake in a greased 13 x 9 baking dish or and 8 x 8 baking dish (depends on the depth of the bar you like). Bake at 350 degrees for 25 to 30 minutes. Let cool completely and ice with cream cheese frosting (see below).

FROSTING:
  • ½ cup softened butter
  • 3 oz of softened cream cheese
  • ½ teaspoon vanilla
  • 2 cups powdered sugar
  • a little milk
Mix all ingredients together and cream well. Frost once cake has cooled.

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March 1, 2012

Everyone loves cupcakes, especially chocolate! And nothing makes them taste better than your favorite icing. Once again this is a recipe from my childhood, and I loved coming home and finding out that my grandmother had been baking that day.

Shopping List:
  • Egg
  • Cocoa
  • Shortening
  • Flour
  • Milk
  • Vanilla
  • Baking soda
  • Sugar
  • Paper cups for baking
Chocolate Cupcakes
2 eggs
1 cup cocoa
1 cup shortening
3 cups flour
1 cup sour milk
(1 cup regular milk with one tablespoon of lemon juice)
2 teaspoons vanilla
2 teaspoon baking soda
2 cups sugar
1 cup hot water

Mix as given. After all ingredients have been added, beat well. Bake in paper cups in cupcake pan. If you don’t have paper cups, be sure to grease the cupcake pan. Bake at 350 degrees for 15 to 20 minutes. Makes 2 dozen or more depending on size of cupcake pan. Once cool use your favorite icing to top the cupcakes.

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February 23, 2012

If you like puddings, you will like this one! I honestly don’t think you can find many places that still serve an old-fashioned type custard type pudding.

Shopping List:
  • Bread crumbs/cubes
  • 1 quart milk (whole)
  • Eggs
  • Butter
  • Sugar
  • Salt
  • Vanilla
Bread Pudding
2 cups bread crumbs/cubes
1 quart milk
2 eggs (slightly beaten)
4 tablespoons butter
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla
Add crumbs and butter to milk that has been scalded. (You can scald milk in the microwave – depending on the microwave , it takes 1 to 2 minutes for 1 cup – so for a quart you will want to heat it 6 to 8 minutes to a temp of 185 degrees). Stir and cool.
Add sugar, eggs, salt, and vanilla. Pour into buttered 1 ½ quart baking dish. Place this dish in a larger bowl or pan with water in it. Bake 1 hour at 350 degrees.

Vanilla Sauce (1 cup)
Combine and sir constantly over low heat until thickened:
¼ cup sugar
1 tablespoon corn starch
1 cup water
In about 5 minutes – remove from heat and stir in:
2 to 3 tablespoons butter
1 teaspoons vanilla
1/8 teaspoon salt
Serve over the top of the bread pudding.
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February 16, 2012

I have this hate / hate relationship with cucumbers. I don’t like them and they definitely don’t like me. However, I have a friend that says this week’s recipe (her’s) is the best pasta salad with cucumbers she has ever tasted. (I’ll just take her word for it.) So to all of my readers who are cucumber aficionados this recipe is for you.

Shopping List:
  • Shell macaroni (small size)
  • Sugar
  • White vinegar
  • Cucumber
  • Vidalia onion (can substitute a small white onion)
  • Garlic powder
  • Parsley
  • Dill weed
  • Pepper
  • Olive oil
Cucumber Dill Pasta Salad
1 2/3 cups sugar
1 2/3 cups white vinegar
1 lb. of shell macaroni (small size)
1 cucumber – chopped
1 Vidalia onion – chopped
1 teaspoon garlic powder
(or one small clove finely chopped)
1 teaspoon parsley
1 teaspoon dill weed
½ teaspoon black pepper
2/3 cup of olive oil
Cook, drain, and cool the 1 lb. of small size shell macaroni.

Mix together the sugar and white vinegar in a small sauce pan. Heat the mixture until the sugar dissolves. Cool.
In a large bowl, mix together the garlic powder, parsley, dill weed, pepper, and olive oil. Add the cucumber, onion, macaroni, and vinegar/sugar mix.
Refrigerate for several hours or overnight – The longer the better for the flavors to blend.
Helen's NOTES: If you are not a cucumber lover, like me, I would suggest substituting something like green peppers, carrots, or another raw vegetable that has been chopped. Also, amount of onion is to your taste. For those of you not familiar with the Vidalia onion, it is a mild, sweet onion. Makes great onion rings.
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February 9, 2012

This week the recipe is one to warm up the kitchen and make it smell wonderful. It too is one of those older recipes. Once again you can use the French Coffee Icing recipe (see bottom post of January 19, 2012) or one of your favorites.

Shopping List:
  • Butter
  • Oatmeal – whole oats or old fashioned
  • White sugar
  • Brown sugar
  • Salt
  • Eggs
  • Baking soda
  • Flour
  • Nutmeg
  • Cinnamon
Oatmeal Cake
1 stick butter (soften to room temperature)
1 cup oatmeal
1 cup sugar
1 cup brown sugar
¼ teaspoon salt
2 eggs
1 teaspoon baking soda
1 1/3 cup flour
½ teaspoon nutmeg
1 teaspoon cinnamon

Pour 1 ¼ cup boiling water over butter and add oatmeal. Let mixture stand for 20 minutes.
Mix together the sugars and then add salt and eggs and mix well – will be creamy.
Mix well together the baking soda, flour and spices, and then add to the creamed mixture and mix.
Add the oatmeal mixture. Pour batter into a greased and floured 9 x 13 baking dish. Bake at 350 degrees for 35 minutes.

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February 2, 2012

I, a certified chocoholic, do hereby swear to eat all the chocolate I can, especially brownies! Yes, you guessed it – this week we are baking brownies. This recipe is one that years ago I took off of a canister of Hershey’s cocoa and have added variations to it.

Shopping List:

  • Hershey’s Cocoa
  • Sugar
  • Butter
  • Vanilla
  • Eggs
  • Flour
  • Chopped walnuts or almonds
  • Whipping cream or half and half
  • Carmel bits (Kraft is one of the companies that makes these and what I use)

Brownies with nuts and caramel
6 tablespoons (3/4 stick) butter
1 cup sugar
½ cup Hershey’s Cocoa
1 teaspoon vanilla
2 eggs, slightly beaten
½ cup flour
¼ cup chopped walnuts or almonds (added to the batter) optional
1 cup chopped walnuts or almonds to spread on top
½ of an 11 oz. package of caramel pieces
4 to 5 tablespoons whipping cream or half and half

Preheat oven to 350 degrees (if you use a glass dish - lower the temperature by 25 degrees). Either lightly spray an 8-inch square baking pan, or line the pan with parchment paper or foil with edges coming up the sides so you can use them like handles to remove the brownies. If you double the recipe use a 9 x 13 pan.
In a medium saucepan over low heat, melt the butter. Add sugar and stir until blended. Remove from heat and stir in cocoa and vanilla. Add eggs and stir to blend. Stir in flour and walnuts. Pour ONE HALF of mixture into baking dish, and cover the remaining batter and put aside. Bake the batter in the baking dish for about 10 to 15 minutes or until top if firm to touch. Remove from oven and set aside.
In the microwave heat the caramel pieces and whipping cream (or half and half) in a microwaveable bowl for about 2 minutes or until the pieces start to melt. Stir until completely melted. Spread on top of the brownies and add the nuts on top of the caramel, and then add the remaining batter on top of the nuts and bake for about 10 to 15 minutes more or until the top is firm to touch. (You will need longer baking times for both steps when you double the batter to about 20 minutes for each step)
Allow to cool completely. Remove with the ‘handles’ before cutting into squares.


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January 26, 2012

I like to make things that are simple, but taste wonderful. Years ago, when I when I went over to a friend’s home one morning for coffee, she served this wonderful coffee cake. Now that we are in the medical age, where every other word is cholesterol, I have taken the attitude that the pecans in the recipe counteract the butter. That’s my story and I’m sticking to it.

Shopping List:

  • Butter
  • Sugar
  • Eggs
  • Baking powder
  • Flour
  • Vanilla
  • Pecans
Pecan Coffee Cake
1 ½ sticks of butter (get to room temperature)
1 cup sugar
2 eggs
1 cup flour
1 teaspoon baking powder
1 teaspoon vanilla
1 cup chopped pecans

Cream together the butter, sugar, and eggs. Add the vanilla and mix. Add the flour and baking powder and mix. Then stir in the pecans. Pour into an 8 x 8 greased and floured pan. Bake 350 degrees for 45 – 60 minutes.

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January 19, 2011

When it gets cold, I bake. This week is another of my grandmother's recipes. If you like chocolate cake then you will enjoy this recipe.

Shopping List:
  • Butter
  • Sugar
  • Eggs
  • Vanilla
  • Flour
  • Cocoa
  • Baking Soda
  • Salt
  • Baking Powder
Old Fashioned Cocoa Cake
2/3 cup butter
1 2/3 cup sugar
3 eggs
1/2 teaspoon vanilla
Beat the above four ingredients at high speed for 3 minutes.

2 cups flour
2/3 cup cocoa
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder

Combine the dry ingredients and then add to the creamed mixture alternating with 1 1/3 cup water. Blend until just combined. Pour into two greased and Cocoa dusted 9 inch cake pans or a 9 x 13 cake pan. Bake at 350 degrees for 30 - 35 minutes. When cool use you favorite icing or use my French Coffee Icing below.

Enjoy!
French Coffee Icing

3 1/3 cups Powdered Sugar
¾ cup butter
¼ teaspoon salt
6 tablespoons strong coffee
2 teaspoons vanilla

Beat the butter until soft. Then add the powdered sugar gradually, beating well between each addition. Then blend until creamy.
Add the salt and the coffee and beat for two (2) minutes and I mean 2 minutes not less, preferable more. This thickens the icing.
STIR in the vanilla and let stand for five (5) minutes. Then beat well – again you want the icing to thicken to spreadable consistency. I have been told you can add more powdered sugar, but I find that is not necessary if you really beat this icing well.
Will cover a two-layer cake or a 9 x 13 sheet cake.

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January 12, 2012

Now that winter seems to be officially here, according to the latest newscast, I thought a cake recipe with a lot of flavor that would taste great with a cup of hot coffee, or hot tea was in order.

Shopping List:
  • Sugar
  • Shortening
  • Eggs
  • Applesauce
  • Flour
  • Raisins
  • Salt
  • Cinnamon
  • Ground cloves
  • Nutmeg
  • Ginger
  • Vanilla
  • Baking soda
    Applesauce Cake
    1 cup sugar
    ½ cup shortening
    1 egg
    1 cup applesauce
    1 ¾ cup flour
    ¾ cup cooked raisins
    (HINT: takes 1 cup of uncooked raisins to make ¾ cup)
    ½ teaspoon salt
    1 teaspoon cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon nutmeg
    ½ teaspoon ginger
    1 teaspoon vanilla
    1 teaspoon baking soda (put into ¼ cup raisin water)
    [Cook and cool raisins first. Drain raisins and reserve water.]
Cream together sugar, shortening, and egg. Add spices and applesauce. Mix together.
Add one-half of the flour, and drop the raisins in the batter and mix. Then add the rest of the flour.
Add the baking soda to the raisin water, and pour into the batter. Mix well.
Pour into a greased cake pan and bake at 350 degrees for 45 minutes.
When cool, serve with a dollop of whipped cream or ice cream.

Enjoy!

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January 6, 2012

First recipe for the New Year – and I am keeping it simple. I picked up this recipe from my mother-in-law, so I don’t know the original origin. I just know that if you like bar-b-que pork, then this is how you do it.

Shopping List:
  • 3 – 4 pounds of pork butt or shoulder (don’t use pork loin – it is too lean)
  • Beef broth
  • Coffee
  • Sweet Baby Ray’s Bar-B-Que Sauce
Pulled Pork
3 to 4 pounds pork butt or shoulder
1 can or 14.5 oz of beef broth
¼ cup strong brewed coffee
salt and pepper to taste

Cut pork if needed to fit into crock-pot. Rub each piece with salt and pepper. Place meat in crock-pot and turn the pot on low. Combine the beef broth and coffee. Pour over the roast. Cook 6 to 8 hours or until the meat is fork tender. Remove the roast from the crock-pot and pull apart with 2 forks. Return shredded pork to the crock-pot to hold and serve.
I like to serve this with slaw, beans, Mississippi Cornbread (see recipe post of October 27, 2011), and Sweet Baby Ray’s Bar-B-Que Sauce.
Enjoy!
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December 29, 2011

It is hard to believe that this is the last recipe for the year – 2011. I thought that if you are planning a party for New Years, this might be something to add to the table.

Shopping List:
  • Shredded sharp cheddar cheese – enough for 2 cups
  • 8 oz cream cheese
  • 2 jars Kraft Old English Cheese
  • 2 jars Kraft Rocha Blue Cheese
  • Minced onion
  • Worcestershire (does anyone REALLY know how to spell this!) sauce
  • Pecans
Festive Cheese Ball
2 cups of shredded sharp cheddar cheese
1 - 8 oz cream cheese
2 jars Kraft Old English Cheese
2 jars Kraft Rocha Blue Cheese
Minced onion to taste
1 tablespoon Worcestershire sauce

Have all the ingredients at room temperature. Mix well, shape in a ball, and refrigerate. I usually make the day before to let the flavors mix well together. When serving, place on a large dish upon which you have place a paper doily and surround the ball with an assortment of crackers. Garnish with fresh parsley sprigs.

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December 22, 2011

Here is a recipe just in time for Christmas. Great to use for entertaining and simple to make.

Shopping List:
  • 1 quart whole dill pickles
  • sugar
  • vinegar
  • celery seed
  • horseradish
Christmas Pickles
1 quart dill pickles (whole)
1 ½ cups sugar
1 tablespoon vinegar
1 teaspoon celery seed
1 tablespoon horseradish

Drain pickles. Then cut the pickles in half and pack back into jar.
In separate bowl, mix the rest of the ingredients and stir well. Pour over pickles in jar, and refrigerate overnight.
You can use dill chips, just follow the same procedure.

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December 15, 2011

I like cookies that are crispy and crunchy, and this cookie recipe is one of my favorites. It uses the “Snap, Crackle, Pop” guys (my favorite cereal), so I get the best of both worlds.

Shopping List:
  • Shorting
  • Sugar
  • Brown sugar
  • Eggs
  • Vanilla
  • Flour
  • Baking powder
  • Salt
  • Baking soda
  • Oatmeal (whole oat not quick or instant)
  • Rice Krispies
Ranger Cookies
1 cup shortening
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon baking soda
2 cups oatmeal
2 cups Rice Krispies

In a large bowl, cream sugars and shortening, then add eggs and vanilla and mix until smooth.
In a separate bowl, mix flour, baking powder, baking soda, and salt. Add to sugar shortening mixture and mix well.
Add oatmeal and Rice Krispies and mix well. You may have to mix by hand. This will be a thick mixture and will give you your work out for the day.
Mold cookies into the size of a walnut. Press slightly. Bake at 350% for 15 minutes. Makes 5-dozen.
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December 8, 2011

Here is a recipe that makes a great Christmas gift or a wonderful addition to Christmas dinner.

Shopping List:
  • Fresh or frozen cranberries
  • Nuts (walnuts, almonds, or pecans)
  • Orange peel
  • Flour
  • Sugar
  • Baking powder
  • Salt
  • Baking soda
  • Shortening
  • Orange juice
  • Egg

Cranberry Fruit Nut Bread
1 cup fresh or frozen cranberries, coarsely chopped
½ cup nuts
1 tablespoon grated orange peel
2 cups flour
1 cup sugar
1 ½ teaspoon baking powder
1 teaspoon salt
½ teaspoon baking soda
2 tablespoons shortening
¾ cup orange juice
1 egg, well beaten

Preheat oven to 350 degrees. Generously grease and lightly flower a 9 x 5 x 3 loaf pan. Prepare cranberries, nuts, and orange peel. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, salt, and baking soda. Cut in shortening. Stir in orange juice, egg, and orange peel mixing just to moisten. Fold in cranberries and nuts.
Spoon the mixture into pan, and bake 60 minutes or until wooden toothpick inserted into center come out clean. Cool on rack for 15 minutes. Remove from pan and cool completely. Wrap and store overnight. Makes one loaf.

Enjoy!

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December 1, 2011

It’s the end of the day, you just came home from work, and the family is looking at you for something to eat. You think spaghetti! But you just don’t want to open a jar of plain ole spaghetti sauce; you want something with a little pizzazz! Here’s a quick and easy recipe suggestion.


Shopping List:
  • 32 oz jar of Tomato and Basil Spaghetti Sauce (I like to use Classico or Newman’s Own)
  • 1 to 1 ½ pounds of ground chuck
  • Olive oil
  • Small can of mushrooms or equivalent in fresh
  • 16 oz can of diced tomatoes
  • Garlic
  • White onion
  • Parsley
  • Basil
  • Oregano
  • Salt
  • Angel Hair Pasta
  • Shredded Parmesan cheese

Skillet Spaghetti and Angel Hair Pasta

1 to 1 ½ pounds of ground chuck
1 large clove of garlic
½ of a large white onion
1 tablespoon of olive oil
32 oz jar of Tomato & Basil spaghetti sauce
16 oz can of diced tomatoes
2 teaspoons of parsley
½ teaspoon of basil
1 teaspoon of oregano
Salt (sea salt) to taste
1 small can of mushrooms

In a Black and Decker handy copper, chop the onion and garlic together and put into a large skillet with the olive oil over low to medium heat. Cook until the onions are translucent, and then add the ground chuck and brown.
To the mixture in the skillet, sprinkle the parsley, basil, oregano, and salt. Mix. In the handy chopper, place the canned diced tomatoes and chop briefly. Add the diced tomatoes and the spaghetti sauce to the ground beef mixture in the skillet. On a low heat, simmer for about 30 minutes, and then add the mushrooms. Continue to simmer while you cook the spaghetti.
Cook the Angel hair pasta for about 6 minutes, drain, lightly rinse with warm water, and drain again.
Top the pasta with the spaghetti sauce and shredded Parmesan cheese. Serve with a salad and garlic bread. Serves 6.

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November 17, 2011
Hard to believe that next week is Thanksgiving. With that in mind, I thought this week’s recipe would be appropriate.

Shopping List:
  • Flour
  • Salt
  • Baking Powder
  • Baking soda
  • Sugar
  • Oil
  • Eggs
  • Can pumpkin
  • Raisins
  • Nuts (your choice)
  • Nutmeg
  • Cloves (ground)
  • Cinnamon
  • Ginger (ground)
  • Allspice
Pumpkin Bread
1 ¾ cup flour
¾ teaspoon salt
¼ teaspoon baking powder
1 teaspoon baking soda
1 ½ cup sugar
½ cup oil
2 eggs
1 cup pumpkin
1/3 cup water
½ cup each raisins and nuts
½ teaspoon each:
nutmeg, cloves, cinnamon, ginger, and allspice

Cream sugar and oil in a large bowl. Add eggs one at a time and beat well after each egg. In a separate bowl, blend the pumpkin and water.
In another bowl, mix all dry ingredients together – flour, salt, baking powder, baking soda, and spices.
Alternating – add pumpkin/water mix then dry ingredients, mixing well between each addition.
Stir in the nuts and raisins. Then pour into a floured greased loaf pan. Bake at 350 degrees for 45 minutes or until done. Serve with a dollop of whipped cream.

Enjoy!


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November 10, 2011

It is hard to believe that I have been posting recipes for a year now. In fact, I had to start a new recipe page in order to continue to publish. Previously published recipes are under the tab - 'Archived Recipes'. I do hope that you enjoyed trying some of them.
This week I was playing around in the kitchen, and came up with this recipe. Not only is it easy, but it’s good for you too! Buy your ingredients according to the size of your family. This recipe is for two.

Shopping List:
  • Skinless chicken breast
  • Butter
  • Fresh garlic
  • Fresh mushroom, whole or sliced
  • White onion
  • Green pepper
  • Shredded Parmesan cheese
Garlic Chicken with Vegetables
2 chicken breasts, skinless (I like to use boneless)
1 tablespoon butter (and I mean butter)
1 large clove of fresh garlic, diced
6 large fresh mushrooms sliced
½ of large white onion, sliced
1 green pepper, sliced
Shredded Parmesan cheese

In a large non-stick skillet, on low heat, melt the butter, immediately add the diced garlic and chicken breast. Cover and slowly brown the chicken. After 10 minutes, turn chicken over, cover, and cook for 10 more minutes. Salt and pepper to taste.
While the chicken is cooking, slice your mushrooms, onion, and green pepper. Then add to the chicken when your second ten minutes are up and cover again, continuing on low heat and cook 20 minutes more or until the vegetables are tender.
After you place the chicken on the plate, sprinkle with shredded Parmesan cheese. Serve with brown rice, rice pilaf, or pasta.

Enjoy!

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