Wednesday, November 26, 2008
1 1/2lbs tilapia fillets (about 6)
1 c flour
old bay seasoning
salt & pepper
Melt butter in large skillet. Dredge fillets in flour, place in pan. Sprinkle liberally with garlic powder, old bay seasoning and salt and pepper. Fry about 2min, flip fillets (be careful, they may want to fall apart). Season again. Fry until done (another few minutes).
Tuesday, November 25, 2008
Adapted from Cuisine at Home
Source Blog - Noble Pig
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
2-1/2 lb. short ribs
1 Tablespoon Olive Oil
3-1/2 cups low-sodium beef stock (or broth), divided
3 carrots, cut into 2-inch chunks (cups)
10 baby red potatoes or baby Yukon golds (2 cups)
1/2 onion, cut in half, root intact
2 Tablespoon honey
1 teaspoon red pepper flakes
6 Tablespoon all-purpose flour
1/2 cup dried apricots
2 teaspoon lemon juice
Combine cinnamon, ginger, cumin, turmeric and salt. Rub the spice mix into the ribs, thoroughly coating all sides, pressing the spices into the meat as best you can.
Sear the ribs in olive oil over high heat, until all sides are browned, about 7-10 minutes. Transfer the ribs to a slow-cooker, pouring off any excess oil from the pan. Deglaze the pan with 3 cups beef stock or broth, scraping all bits from the bottom, transfer to the slow-cooker, pouring over the ribs.
Add carrots, potatoes, honey, red pepper flakes, and onion to the ribs and deglazing broth. Simmer the ribs on high-heat until they are fork-tender and falling off the bone, about 3-1/2 hours.
Discard onion and strain any fat that has accumulated on the surface.
Whisk flour and a 1/2 cup beef stock (broth) together and stir slowly into the slow cooker. If you pour it all at once and do not stir well you will end up with globs of flour balls. Add dried apricots and simmer for another 1/2 hour, until thickened. Stir in lemon juice before serving.
We had the dish last week on one of the really cold days. My husband's only complaint was the ribs, he his not a fan of ribs bc of the bone. :p Anyho, it tasted yummy and is divine on a chilly day. I made rolls to go with it as the stew does make quite a thick gravy that is awesome for bread/roll dipping! I have this on the meal plan for this week and this time I just bought some boneless beef for stews to put in to appease my Husband. :p
slightly adapted from 30 Minute Meals
Source Blog - Taste and Tell
1 pound whole-wheat penne pasta
1 tablespoon extra virgin olive oil
6-12 slices lean peppered bacon, chopped (amount depends on preference)
1 large red onion, chopped
4 cloves garlic, finely chopped
1 cup chicken stock
1 (28-ounce) can crushed fire roasted tomatoes
handful of chopped flat-leaf parsley
shredded sharp white Cheddar cheese
Heat water to boil for pasta, season with salt and cook pasta to al dente.
Heat a deep skillet over medium-high heat with extra-virgin olive oil, a turn of the pan. Add bacon and crisp 4 to 5 minutes then add onions and garlic cook to soften, 5 to 6 minutes. Stir in stock then tomatoes and season with pepper to taste. Simmer sauce 15 minutes. Toss pasta with sauce and parsley. Serve with grated sharp white Cheddar.
Soo yummy! All the recipes I post are ones I've tried but I really enjoyed the sauce for this pasta dish. Super easy and fast to make.
Sweet 'n' Spicy Chicken
Adapted from Taste of Home
Source: The Noble Pig
1 pound skinless, boneless chicken breasts
3 Tablespoons taco seasoning
1 to 2 Tablespoons vegetable oil
1 jar (11 ounces) chunky salsa
1/2 cup peach preserves
Cut skinless, boneless chicken breasts into 1/2-inch cubes. Place the chicken in a large resealable plastic bag; add taco seasoning and toss to coat.
In a skillet, brown chicken in vegetable oil. Combine chunky salsa and peach preserves; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 2-3 minutes or until meat juices run clear.
Serve over rice.
Wednesday, November 19, 2008
2 cups chick peas (1 med. can), drained and rinsed
1/3 cup tahini
1/4 cup lemon juice
1 tsp salt
2 cloves garlic, halved
In a food processor, combine all ingredients and puree for 5 minutes or until smooth. Adjust ingredients to taste, and serve with pitas, vegetables, crackers, etc.
- One box of whole wheat pasta
- 3 shallots, thinly sliced
- 2 tbsp butter
- Half of the large pack of Coho salmon from Costco, about 1/4 lb maybe, chopped.
- A shot of vodka
- 2 cups pureed tomatoes
- 1/2 cup whipping cream or half and half, or even whole milk.
- salt, pepper
- 2 tbsp capers
- 1 tsp minced parsley
- Cook pasta as per directions and drain.
- While pasta is cooking, in a large pan (that will hold all your sauce and pasta) sautee shallots in butter until they soften.
- Add salmon and cook a minute or so more, stirring, until it lightens in color
- Carefully add vodka. It's a good idea to take it off the flame while you do this.
- Add pureed tomatoes and stir, cook for 2 minutes. If the sauce seems to runny, let it simmer for a few minutes until it's thicker.
- Add cream and stir, cook for 2 minutes.
- Add capers and parsley and salt and pepper. Stir, cook for a few minutes more.
- Add drained pasta and stir it up. Taste and add seasonings.
- Enjoy! Drizzle some olive oil on top of pasta on your individual plates for extra goodness.
Tuesday, November 18, 2008
Sunday, November 16, 2008
4-5 medium potatoes, peeled
1/3 c lemon juice
1/4 c olive oil
1 Tbsp fresh oregano, finely chopped (1/2 Tbsp dried)
1 Tbsp fresh flat-leaf parsley, finely chopped (1/2 Tbsp dried)
salt & pepper
Cut potatoes into large chunks (4-6 pieces each). Parboil for about 5 minutes, until they are just beginning to cook and are no longer hard around the edges. Drain and set aside. Preheat oven to 400.
Whisk together lemon juice, olive oil, oregano and parsley. Add a sprinkle of salt and pepper. Pour about 3/4 of this mixture over the potatoes and toss to coat. Spread evenly in a pan or baking dish, and roast for 30-40 minutes, shaking every 10 minutes, until tender inside and crispy outside. Just before serving, drizzle with the remaining lemon mixture, and season with a little more salt & pepper.
These potatoes also reheat quite well, if you are making them for a potluck or just want to roast them ahead of time, you can do all but drizzle them with the reserved lemon mixture. Simply reheat at 425 for 10-15 minutes until sizzling hot, season and serve!
my grandma taught me how to make this soup a few years back. It's a crowd pleaser and great for lunches with friends! There's no formal recipe but this is how it goes.
some potatoes (like 3 or 4 medium)
some leeks (like 1 or maybe 2 depending on size)
some celery (2 or 3 stalks)
some carrots (1 or 2 depending on size)
some onions (1 small)
some chicken stock
1 pound of bacon
some cream (the heavier the better)
fresh dill chopped up
salt and pepper
cut up the bacon in small pieces. this works best if the bacon is still slightly frozen. fry the bacon until really crisp...burnt almost.
meanwhile chop up your vegetables. i like to grate the carrots. once the bacon is burnt add it to the bacon. add a little stock and let cook for a while until veggies are the consistency you like them in soups.
cook your cut up potatoes separately. you can drain all the water from the potatoes or add some of it to the soup. it's up to you.
add the rest of the stock. cook for a while...like half an hour.
add your cream and your dill and salt & pepper.
next i usually take my potato masher and just mash some of the soup up. like 3 or 4 good mashes. this makes the soup kinda smooth but kinda lumpy too. just nice for a fall/winter soup.
let cook for another few minutes. i like this soup very thick...but you might not. it's all about experimentation.
1 1/2 19 fl oz cans of chickpeas
1 large potato, peeled
5 large leeks
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, finely sliced
salt and fresh ground black pepper
4 cups vegetable or chicken stock
grated parmesan cheese (optional)
extra-virgin olive oil (optional)
1. Chop the potato into small-ish chunks and steam the in the micowave or parboil it for 5 minutes.
2. Remove tough outer skin of leeks, slice lengthways and wash carefully. Slice finely.
3. Warm a thick bottomed pan, and add the oil and butter. Add the leeks and garlic to the pan and cook gently with a good pinch of salt until tender and sweet.
4. Add the chickpeas and cooked potato and cook for 1 minute.
5. Add 2 cups of the stock, season to taste and simmer for 15 minutes.
6. Let cool a little. Blend in blender or food processor if desired (the soup can be left as a chunky soup). Add enough remaining stock to acheive the consistency you like.
7. Check seasonings, and add parmesan if desired. Can also be served with a drizzle of olive oil on top too.
If you are freezing the soup it's best to do it before you add the parmesan.
Monday, November 10, 2008
Feta and Cream Dressing:
1/3 cup (80 mL) Canadian Feta cheese
3/4 cup (180 mL) cucumbers, crudely chopped
2 tbsp (30mL) green shallots, chopped
1 cup (250 mL) plain yogurt
1/3 cup (80 mL) whipping cream (35 %)
1 tbsp (15 mL) lemon juice
Pepper to taste
Dill and Lemon Butter:
5 tbsp (75 mL) salted butter
1 tbsp (15 mL) lemon juice
2 tbsp (30 mL) fresh dill, chopped
6 salmon steaks, 6 oz (170 g) each
6 cups (1.5 L) mixed salad greens
1 cup (250 mL) minced radishes
2 tomatoes, sliced
2 green shallots, minced
1/2 cucumber (minced) and a few sprigs of fresh dill (to decorate)
*Feta and Cream Dressing: Puree cucumber and shallot in an electric mixer. Add yogurt, Canadian Feta cheese, cream and a few drops of lemon juice. Season with pepper.
*Dill and Lemon Butter: Blend together butter, dill and lemon juice. Season with pepper.
Brush salmon steaks with dill and lemon butter. Place steaks on preheated barbecue grill and cook for about 3 minutes. Brush steaks again, then turn them over and cook until done. In a bowl, thoroughly toss salad greens, radishes, tomatoes and shallots with Feta and Cream Dressing. Arrange salad on plates and place steaks beside it. Decorate with dill sprigs and minced cucumber, then drizzle with Feta and Cream Dressing.
For 1 serving:
Energy: 549 Cal / 2306 kJ Proteins: 40 gCarbohydrates: 13 gFat: 38 gCalcium: 192 mg (17 % Recommended Daily Intake)Total dietary fibre: 2.5 g Sodium: 390 mg
1 beef pot roast (the cheapest cut of meat you can find is perfect for this!)
1 can cola (regular, not diet)
1 pkg onion soup mix
1 can cream of mushroom soup
2 Tbsp cornstarch
4 Tbsp cold water
Set roast in the slow cooker. Gently whisk together the cola, onion soup mix and cream of mushroom soup. Pour mixture over top of the roast, and cook on low for 8-10 hours, or high for 4-6. Remove roast from slow-cooker to a cutting board for slicing. To make the gravy, whisk together corn starch and cold water, stir it into the remaining sauce and crank the slow cooker up to high. In a few minutes it should thicken and turn into a delicious bubbling gravy. Add more cornstarch and water if necessary.
Saturday, November 8, 2008
2 tsp butter, melted
1/4 tsp salt
pinch of garlic powder
1 tsp worcestershire sauce
1 cup pumpkin seeds
Stir together butter, salt, garlic powder and worcestershire sauce. Pour over pumpkin seeds and toss to coat. Spread out the seeds on a foil-lined sheet and bake at 275 for 1 hour.
Friday, November 7, 2008
1 lb ground beef
1 pkg (or 6 Tbsp) taco seasoning
1 1/2 cups salsa
1 can refried beans
1 can corn niblets
3 cups shredded cheddar cheese (or more!)
Sour cream & green onions (to garnish)
Cook ground beef fully, drain excess fat. Stir in taco seasoning, salsa, refried beans and corn, mix well. In a 2.5-3-quart round casserole dish, layer beef mixture, a tortilla, cheese. Repeat the layers three more times, top with what's left of the beef mixture and some more cheese. Bake at 350 for 30-45, until cheese is bubbly and starting to brown. Serve with sour cream and green onions.
2 lbs kielbasa sausage (garlic is best)
1 cup brown sugar
1/2 cup ketchup
1/4 cup horseradish
Combine sugar, ketchup and horseradish in a small saucepan. Cook over medium heat until thick and bubbly. Slice kielbasa into rounds, about 1/8-1/4" thick. Place kielbasa in a 9x13 pan, pour sauce over top and stir to coat. Bake at 350 for 45-50 mins, stirring every 10-15. Serve warm with toothpicks!
This makes a lot, so cutting the recipe in half is recommended for small get-togethers!
1 cup pitted dates
1 cup water
¼ cup margarine
1 cup sugar
1½ cups all-purpose flour (sifted)
1 tsp baking powder
1 tsp baking soda
½ cup chopped walnuts
1 tsp vanilla extract
½ cup margarine
10 tbsp dark brown sugar
5 tbsp 35% cream
1 cup shredded coconut (sweetened is best)
½ cup chopped walnuts
1. Preheat the oven to 350 degrees F. Put the dates and water in a small saucepan. Simmer together for 3-5 minutes then leave to cool until lukewarm.
2. In a food processor, mix the ¼ cup margarine and sugar together well. Add the egg and mix again. Add the sifted flour, baking powder and baking soda, and mix again until all the flour is incorporated.
3. Add the dates, chopped walnuts and vanilla extract and process one final time (Note: if you are using a hand held mixer and not a food processor you should process or blend the dates and nuts separately to ensure they are finely chopped before adding).
4. Pour the mixture into a greased 9 x 12” baking tray and bake for an initial 30-35 minutes.
For the topping:
1. In a medium sized saucepan heat all the topping ingredients over medium-low heat until the margarine is melted. Stir well. Bring the mixture to a boil, and while still hot pour evenly over the cooked cake. Poke holes with a fork through the topping into the cake.
2. Return to the oven for an additional 10 minutes.
- 1 1/2 cups warm water
- 3 tablespoons olive oil (plus additional for drizzling)
- 1 1/4 teaspoons salt
- 3 1/2 cups all-purpose flour
- 1 tablespoon instant yeast
- 2 tablespoons fresh rosemary, chopped
- 1/2 teaspoon coarse garlic salt
1. Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
2. Combine all of the ingredients, and beat at high speed with an electric mixer for 60 seconds.
3. Scoop the sticky batter into the prepared pan, cover, and let it rise at room temperature for 60 minutes, till it’s become puffy.
4. While the dough is rising, preheat the oven to 375°F.
5. Gently poke the dough all over with your index finger.
6. Drizzle it lightly with olive oil, and sprinkle with chopped rosemary and garlic salt.
7. Bake the bread till it’s golden brown, 35 to 40 minutes.
8. Remove it from the oven, let rest for 5 minutes, and turn it out of the pan onto a rack.
NOTES: I used 4 teaspoons of active dry yeast, proofed for 10 minutes in 1/2 cup of water, as per the linked recipe, and I doubled the amount of rosemary and garlic salt.
- 4 cups water
- 2 cups uncooked white rice
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1 bunch green onions, thinly sliced
- 1/2 teaspoon minced garlic
- 1 package firm tofu, drained and cubed
- 2 carrots, shredded
- 4 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 1/4 teaspoon red chili flakes
- 1 head iceberg lettuce leaves, separated
1. In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. While rice is cooking, heat oil in a large wok over medium-high heat. Stir fry the ground chicken, green onions, and garlic for 5 to 7 minutes, or until lightly browned. Add the tofu, carrot, hoisin and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the red chili flakes.
3. Add cooked rice to the stir fry mixture in the wok, mix well.
4. To serve: spoon a small amount of the rice and stir fry mixture into a lettuce leaf, wrapping the lettuce leaf (like a tortilla) to enclose the filling.
Notes: some enjoy drizzling extra hoisin sauce or soy sauce onto the mixture before closing the lettuce leaf. MAKES EIGHT SERVINGS.
Quick, easy, and delicious. I use this recipe instead of a cake mix, because it uses ingredients that I always have in my pantry.
Preheat oven to 350F and grease an 8 x 8 pan.
In a bowl, mix together:
- ½ cups all purpose flour
- 1 teaspoon of baking powder
- 1 cup of granulated sugar
- ½ teaspoon of cinnamon
- 1 teaspoon of baking soda
- ½ teaspoon of salt
- 3 tablespoons of cocoa powder
Add in the following, and mix well with a fork:
- 1 teaspoon of vanilla extract
- 1 tablespoon of white vinegar
- 5 tablespoons of vegetable oil
- 1 cup of lukewarm water
Pour into pan and bake for 30 mins. Enjoy!
Thursday, November 6, 2008
4 cups vegetable broth (I really like the PC Organics one)
1 red pepper, chopped
1 celery stalk, chopped
2 cloves garlic, minced
2 carrots, chopped
1 onion, chopped
1 cup frozen corn
1/2 tsp pepper
1 tbsp. extra virgin olive oil
1/8 cup vinegar
3 cups salsa
1 can diced tomatoes
pinch of sugar
1. In large stock pot put oil, garlic, red pepper, onion, carrot, and celery. Saute for 5 min.
2. Add broth, corn, pepper, vinegar, salsa, and tomatoes. Med-high heat for 5 min. Bring to boil, reduce and simmer for 15 minutes.
3. Add beans. Simmer 5-10 minutes.
4. Season to taste (I add a pinch of sugar).
1 12 oz pkg. of whole wheat penne
1 lb bulk italian sausage (I use a combo of sweet and hot, and take the casings off)
1 sm. onion chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green pepper, chopped
2 sm. zucchini, chopped
1 cup mushrooms, sliced
1 can diced tomatoes
1 cup tomato sauce
1/4 tsp each dried thyme, basil and oregano
1 cup grated parm. cheese (I just use a sprinkle though)
1. Cook pasta, al dente
2. In large pot brown sausage, remove meat. Cook onions/garlic until soft. Add sausage, stir in peppers, zucchini, mushrooms, and season with salt and pepper. Cook 5 minutes.
3. Add tomatoes, sauce, and spices. Cook until heated through- about 5 min.
4. Combine pasta and sauce. Put in casserole dish, top with parm and bake for 20 min. (or serve immediately).
For Freezing: Omit mushrooms as they get kind of rubbery. Just defrost and heat in the oven for about 30 min.
Adapted from Cuisine at Home - Source Blog - Noble Pig
1 Tablespoon vegetable oil
1-1/2 lb. pork tenderloin, trimmed, cut into 2" - thick medallions
1 cup apple cider
1/2 cup dry white wine
1 Tablespoon apple cider vinegar
Salt & Pepper
Cut the pork tenderloin into 2" - thick medallions and season with salt.
Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.
Add apple cider, wine and apple cider vinegar. This will deglaze the pan and release the brown bits stuck at the bottom. Bring to a boil, cover and cook 5 minutes. Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
Transfer the pork to a plate and season with pepper. Tent with foil to keep warm.
This part is very important. Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes depending on your stove and the size of the pan you are using. Do not over-reduce, it will scorch.
Spoon the cider sauce over the medallions and enjoy!
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt
Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
Wednesday, November 5, 2008
The roasted potatoes, lamb, and worcestershire sauce make this dish for me. I would try all lamb if it wasn't so expensive.
* 8 medium Yukon gold potatoes, scrubbed
* Coarse salt and freshly cracked black pepper, to taste
* 1/4 cup half and galf cream (60 ml) (You could skip this if you want)
* 1 tbsp butter (15 ml)
* Pinch freshly grated nutmeg
* Salt and pepper
* 1 tbsp olive oil (15 ml)
* 1 lb. ground beef (454 g)
* 1 lb. ground lamb (454 g)
* 1 large onion, finely chopped
* 4 cloves garlic, chopped
* 2 stalks celery, finely diced
* 2 carrots, finely diced
* 2 tsp dried thyme (10 ml)
* 1 tsp dried oregano (5 ml)
* Pinch ground cloves
* 2 cup beef stock (500 ml)
* 3 tbsp Worcestershire sauce (45 ml)
* 2 tbsp Dijon mustard (30 ml)
* 1 cup of frozen peas (less or more, up to you)
* 1 cup of frozen corn (less or more, up to you)
* Coarse salt and freshly cracked black pepper
Tip: This can be done even the day before. If you happen to have the oven on for some other dish, just throw the potatoes in on the side!
- Preheat oven to 375 degrees F.
- Put potatoes into a roasting pan and bake for about 50 minutes to 1 hour, until easily pierced with a fork.
- Remove from oven, peel and put into a large bowl.
- Mash potatoes and add butter, cream, nutmeg, and salt and pepper.
- Stir with wooden spoon until blended. Adjust seasoning.
- Put oil into a large deep skillet over medium heat.
- Add the onions and sauté until softened.
- Add garlic and continue to sauté for 3 minutes.
- Add meat, breaking it apart and stirring until it’s browned.
- Add the celery, carrots, thyme, oregano and cloves and season with salt and pepper.
- Continue to cook over high heat until carrots begin to soften.
- Pour stock into pan and then add the Worcestershire and Dijon.
- Bring to a boil and then reduce heat to low.
- Season the mixture with salt and pepper and simmer covered, until meat is tender and moisture is absorbed, about 20 minutes.
- Stir in the frozen peas and corn.
- Put meat mixture into a rectangular baking dish
- Spread the mashed potatoes over top, sprinkle with a bit of olive oil.
- Bake at 375 until top is golden and meat filling is bubbling, about 25 to 30 minutes.
16 slices of bread, with crusts removed
Slices bacon or ham
Shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/2 to 1 tsp. dry mustard
1/4 cup minced onion
1/4 cup green pepper, finely chopped
1 to 2 tsp. Worcestershire sauce
3 cups whole (homogenized) milk
Dash red pepper sauce (Tabasco)
1/2 cup butter or margarine
Special K or crushed Corn Flakes
- In a 9x13 glass baking dish put 8 pieces of bread.
- Add pieces to cover dish entirely.
- Cover bread with slices of bacon or ham, sliced thin.
- Sprinkle cheddar cheese on top of bacon (or ham) and then cover with slices of bread to make it like a sandwich.
- In a bowl, beat eggs, salt and pepper.
- To the egg mixture add dry mustard, onion, green pepper, Worcestershire sauce, milk and Tabasco.
- Pour over the sandwiches.
- Cover and let stand in fridge overnight.
- In morning, melt butter (or margarine), pour over top.
- Cover with Special K or crushed Corn Flakes.
- Bake, uncovered 1 hour (or less, depending on your oven) at 350 degrees.
- Remove from oven.
- Let stand 10 minutes before serving.
1 box of plain Ritz Crackers
1 can of condensed Milk
1/2 package of Skor bits
2 Skor bars
- Preheat oven to 350 degrees.
- Crush Ritz crackers into small pieces (about 1 cm), mix in bowl with condensed milk and Skor bits.
- Scoop mixture into 13x9 baking dish.
- Smash Skor bars and sprinkle over top of mixture.
- Bake in teh oven for 18 minutes or until golden brown on top and the chocolate from the bars is slightly melted.
- Cool and cut into bars.
3 cups all-purpose flour (about 13 1/2 ounces)
2 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2/3 cup canola oil
3 eggs, lightly beaten
1 (15-ounce) can pumpkin
1/2 cup dried currants or raisins
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups; level with a knife.
- Combine flour and next 7 ingredients (through nutmeg) in a large bowl; make a well in center of mixture.
- Combine canola oil, eggs, and pumpkin in a medium bowl; stir with a whisk until smooth. Add to flour mixture, stirring just until moist.
- Fold in currants.
- Spoon batter into 2 (9 x 5-inch) loaf pans coated with cooking spray.
- Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean.
- Cool loaves in pans 10 minutes on a wire rack; remove from pans.
- Cool loaves completely.
NUTRITION PER SERVING
CALORIES 150(31% from fat); FAT 5.2g (sat 0.5g,mono 3g,poly 1.5g); PROTEIN 2g; CHOLESTEROL 20mg; CALCIUM 18mg; SODIUM 170mg; FIBER 0.9g; IRON 0.9mg; CARBOHYDRATE 24.4g
Aource: Cooking Light, NOVEMBER 2005
1 pkg hamburger
1 pkg Old El Paso taco seasoning
1 onion, diced
1 green pepper, diced
1 tomato, diced
1 can tomato soup
1 pkg cream cheese
shredded mozzarella and cheddar cheeses
- Fry hamburger with taco seasoning (as directed) in frying pan
- Add onion, green pepper and tomato and continue frying
- Add can of tomato soup to mixture
- In a square baking pan spread cream cheese (use two packages if using 9"x 13" pan)
- Pour hamburger mixture over cream cheese
- Add shredded cheeses to top
- Heat in oven until cheeses melt and cream cheese is "gooey"
Hint: A party favorite!!!
- 2 tbsp. olive oil
- 1 - 2 lbs. ground beef
- 1 large onion
- 2 large cloves garlic
- 2 cans whole tomatoes
- 2 cans tomato sauce
- 2 tins tomato paste
- 1 carrot, shredded
- 2 sticks celery, chopped
- 2 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. salt
- 1/4 tsp. pepper
Brown the beef with the olive oil, onion and garlic. Drain if necessary.
Dump in everything else and burble (covered) for hours and hours, until reduced to a nice saucy consistency.
This is one of the recipes I use when I'm looking to stock the freezer. Using 2 lbs. ground beef, I get enough sauce for 5 meals. Then when I'm looking for a quick and easy meal, I just thaw a package of sauce and cook some pasta and garlic bread. Easy peasy!
2 LBS FISH
SAUTE ONION AND CELERY IN BUTTER.
Tuesday, November 4, 2008
Please stick to these labels so we don't have recipes getting lost or not showing up where they should in label searches. We can certainly add more, just try to keep it to these categories if possible. If not, let me know so I can add it to the list!
- Main Dish
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- Pies and Tarts
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- Jams, Jellies and Spreads
- Sauces and Marinades
- Meal plans (if anyone has the whole week planned and wants to share the whole weeks recipes!)
- Freezer Friendly
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