http://breadnet.net/earls-kitchenaid.html
Earl's Home Made BreadforKitchenAid Mixer
Measuring: When measuring the flour, fluff it with a spoon and then spoon it into the measuring cup and level but DO NOT PACK. This is the most important thing for getting consistency.
5 1/2 C bread flour
1 TBS salt
2 1/2 tsp rapid rise or bread machine yeast
16 oz very warm water
1 TBS olive oil
2 TBS honey
Place all dry ingredients in the mixer bowl but don’t turn on mixer. In a separate container, place the warm water and add the oil first and then the honey, using the same measuring spoon, as the oil will keep the honey from sticking to the spoon.
Stir the liquids together and stir them, then turn on the mixer with dough hook installed to low speed for 15 seconds. Then add the liquid mixture all at once and turn the mixer to its lowest speed for about a minute and a half—until ingredients are pretty well together and shut it off. Let it rest this way for 10 minutes.
Turn the mixer to the second speed and let it run 3 minutes. Remove the dough hook and turn the dough onto a floured board or table. Knead 3 or 4 times to get the air bubbles out.
Place it in an oiled bowl (you can put it back in the mixer bowl) and put it in a warm place, like your oven with a cloth draped over it for 1 hour. At the end of the hour, punch it down and turn it onto the floured surface and knead another three or four times. Form loaves and put into 2 loaf pans.
Put them in the same warm place with a cloth draped over them and let them rise 45 minutes.
Preheat oven to 375 degrees and bake for 30 to 35 minutes or until crust is the color you like. If you put a small pan of water on the rack below the bread, it will make the crust softer and chewier. Remove from pans and let cool at least 30 minutes on a wire rack.
I usually brush the tops with olive oil because it softens the crust a bit and makes the loaves look nice.
This bread has a wonderful flavor and keeps very well.
Lara's notes: This is the easiest bread to make. The whole house smells awesome! I'm going to make it on a regularly basis.
Monday, March 30, 2009
Sunday, March 29, 2009
fried cabbage
Fried Cabbage
3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar
Directions1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
3 slices bacon, chopped
1/4 cup chopped onion
6 cups cabbage, cut into thin wedges
2 tablespoons water
1 pinch white sugar
salt and pepper to taste
1 tablespoon cider vinegar
Directions1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, and set aside.2 Cook onion in the hot bacon grease until tender. Add cabbage, and stir in water, sugar, salt, and pepper. Cook until cabbage wilts, about 15 minutes. Stir in bacon. Splash with vinegar before serving.
Dinner menu for the next two weeks!
I'm so proud of myself. I have come up with two weeks of dinner ideas. I'm hoping to spend a lot less time on the computer trying to come up with dinner ideas! Hopefully, Everyone will enjoy dinner!
Dinner Ideas
P.F. Chang Mongolian beef serve over rice
Chicken or Shrimp Fried Rice
Boston Market Mac and Cheese
Chicken Ring
Fried Cabbage and Corn Beef In Crock Pot
Homemade Pizza Dough and Pizza Sauce
Onion Gravy and Beef Patties over Boiled Potatoes
Simple Potato Cheese Sauced served over Baked Potatoes by Lola Egle recipe!
Gourmet Mushroom Risotto
cheese burger soup
Tacos and black beans-sister share site
Shepherds Pie
Catalina Chicken StirFry
Orange Chicken over Rice
Quick Quesadilla Pockets
Veggie Soup
Dinner Ideas
P.F. Chang Mongolian beef serve over rice
Chicken or Shrimp Fried Rice
Boston Market Mac and Cheese
Chicken Ring
Fried Cabbage and Corn Beef In Crock Pot
Homemade Pizza Dough and Pizza Sauce
Onion Gravy and Beef Patties over Boiled Potatoes
Simple Potato Cheese Sauced served over Baked Potatoes by Lola Egle recipe!
Gourmet Mushroom Risotto
cheese burger soup
Tacos and black beans-sister share site
Shepherds Pie
Catalina Chicken StirFry
Orange Chicken over Rice
Quick Quesadilla Pockets
Veggie Soup
hummus
Hummus #2Rachel ~ burns_toast
Ingredients
1 (15 ounce) can garbanzo beans
2 tablespoons creamy peanut butter
1 lemon zested and juiced
1/3 cup olive oil
dried parsley
dried cilantro
salt and pepper
DirectionsDrain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more lemon juice, salt and pepper.
Rachel's Notes* I totally spaced and did not reserve the bean liquid, so I added more olive oil, until it looked good
Ingredients
1 (15 ounce) can garbanzo beans
2 tablespoons creamy peanut butter
1 lemon zested and juiced
1/3 cup olive oil
dried parsley
dried cilantro
salt and pepper
DirectionsDrain beans and reserve the liquid when you do so. Blend beans, along with the other ingredients and 1/4 cup of the liquid. Process until the mixture is smooth. Add liquid until the desired consistency is reached. Adjust seasonings along with more lemon juice, salt and pepper.
Rachel's Notes* I totally spaced and did not reserve the bean liquid, so I added more olive oil, until it looked good
catalina chicken stir fry
Catalina Chicken Stir Fry
Ardnas
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced
(1/2 tsp garlic powder)
1 lb boneless skinless chicken breasts, cubed (approx 2-3)
1 (16 oz.) pkg. frozen mixed Oriental Vegetables, thawed and drained (or any veggies you like)
Cooked rice In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables and onion. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.Sandy’s notes: the veggies are the best part so double the veggies and sauce.
Ardnas
3/4 cup Catalina dressing (Kraft)
1/4 cup soy sauce
1 clove fresh garlic, minced
(1/2 tsp garlic powder)
1 lb boneless skinless chicken breasts, cubed (approx 2-3)
1 (16 oz.) pkg. frozen mixed Oriental Vegetables, thawed and drained (or any veggies you like)
Cooked rice In a wok or fry pan, sauté garlic in a little of the dressing. Add rest of dressing, soy sauce, and chicken. Cook 5 minutes. Add vegetables and onion. Cover. Simmer 5-7 minutes until vegetables are crisp tender. Serve hot over cooked rice.Sandy’s notes: the veggies are the best part so double the veggies and sauce.
mac and cheese
Boston Market's Macaroni & Cheese
main dish
, pasta, side dishes
4 oz dry macaroni
1/2 stick of butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1 dash pepper
2 cup milk
1 tablespoon minced onion
1 cup american cheese (velveeta)
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion and flour. Allow this to thicken and slowly add the milk. When all milk is added add the cheese. Add the salt, pepper and dry mustard. When the sauce is thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400~ for 20 mins. Formatted by jayne@idt.net
main dish
, pasta, side dishes
4 oz dry macaroni
1/2 stick of butter
1/4 cup flour
1/4 teaspoon dry mustard
1 teaspoon salt
1 dash pepper
2 cup milk
1 tablespoon minced onion
1 cup american cheese (velveeta)
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion and flour. Allow this to thicken and slowly add the milk. When all milk is added add the cheese. Add the salt, pepper and dry mustard. When the sauce is thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400~ for 20 mins. Formatted by jayne@idt.net
Granola
Fruit 'n' Nut Granola
Cookin' Up Country Breakfasts Cookbook Try a FREE ISSUE of Taste of Home!
The combination of crunchy nuts and chewy fruit makes this granola a hit for breakfast or snacking. It's packed with lots of ingredients that taste great.
SERVINGS: 9
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min. + cooling
Ingredients:
4 cups old-fashioned oats
1 cup nonfat dry milk powder
1 cup chopped dried mixed fruit
1/2 cup chopped walnuts
1/4 cup toasted wheat germ
3 teaspoons ground cinnamon
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup raisins
Directions: In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container. Yield: 7 cups.
Cookin' Up Country Breakfasts Cookbook Try a FREE ISSUE of Taste of Home!
The combination of crunchy nuts and chewy fruit makes this granola a hit for breakfast or snacking. It's packed with lots of ingredients that taste great.
SERVINGS: 9
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep: 20 min. Bake: 35 min. + cooling
Ingredients:
4 cups old-fashioned oats
1 cup nonfat dry milk powder
1 cup chopped dried mixed fruit
1/2 cup chopped walnuts
1/4 cup toasted wheat germ
3 teaspoons ground cinnamon
3/4 cup Domino® or C&H® Pure Cane Dark Brown Sugar
1/4 cup water
1/2 cup canola oil
1 teaspoon vanilla extract
1/2 cup raisins
Directions: In a large bowl, combine the oats, milk powder, fruit, walnuts, wheat germ and cinnamon. In a small saucepan over medium heat, bring brown sugar and water to a boil. Remove from the heat; stir in oil and vanilla until mixed. Pour over oat mixture and toss to coat. Pour into a 15-in. x 10-in. x 1-in. baking pan. Bake at 275° for 35-45 minutes. Stir in raisins. Cool, stirring occasionally. Store in an airtight container. Yield: 7 cups.
broccoli
Broccoli Trees with Cheesy Dipping Sauce
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Makes 4 Servings
Ingredients
1 small head broccoli, cut into florets
1 tablespoon canola oil or butter
1 tablespoon all-purpose flour
3/4 cup 1% lowfat milk
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
3/4 cup shredded reduced-fat Cheddar cheese
Directions
Steam the broccoli until crisp tender, about 5 minutes. Set aside uncovered off the heat.
While the broccoli is cooking, heat the oil or butter in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the flour turns light golden, about 1 minute. Raise the heat to medium-high. Slowly whisk in the milk, mustard, and garlic powder and bring to a simmer, whisking often. Reduce the heat and continue to simmer and whisk gently until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in the cheese until melted.
Pour the sauce over the broccoli or serve the sauce in four individual small bowls and use for dipping.
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Makes 4 Servings
Ingredients
1 small head broccoli, cut into florets
1 tablespoon canola oil or butter
1 tablespoon all-purpose flour
3/4 cup 1% lowfat milk
1/2 teaspoon Dijon mustard
1/8 teaspoon garlic powder
3/4 cup shredded reduced-fat Cheddar cheese
Directions
Steam the broccoli until crisp tender, about 5 minutes. Set aside uncovered off the heat.
While the broccoli is cooking, heat the oil or butter in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, until the flour turns light golden, about 1 minute. Raise the heat to medium-high. Slowly whisk in the milk, mustard, and garlic powder and bring to a simmer, whisking often. Reduce the heat and continue to simmer and whisk gently until the mixture thickens slightly, about 2 minutes. Remove from the heat and stir in the cheese until melted.
Pour the sauce over the broccoli or serve the sauce in four individual small bowls and use for dipping.
quick quesadilla pockets
Quick Quesadilla Pockets
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Makes 6 to 8 Servings
Ingredients
1 tablespoon canola oil
1 large red bell pepper, finely diced (about 1 ½ cups)
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 1/2 cups frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained and rinsed
1/2 cup salsa
2 cups preshredded reduced-fat Mexican cheese blend or Cheddar cheese
Six to eight 8-inch flour tortillas
1/2 cup reduced-fat sour cream, optional
Directions
Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chili powder, and onion powder and cook until the peppers are tender, about 5 minutes.
Preheat the oven to 400°F.
Add the corn, beans, salsa, and 1 1/2 cups of the cheese to the skillet and cook until the cheese melts and the mixture is heated through, about 2 minutes.
To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Fold over, press down gently, and place each on the prepared baking sheet. Sprinkle the remaining cheese over the tortillas.
Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve. Top with sour cream as desired.
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Makes 6 to 8 Servings
Ingredients
1 tablespoon canola oil
1 large red bell pepper, finely diced (about 1 ½ cups)
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1 1/2 cups frozen corn kernels, thawed
One 15 1/2-ounce can pinto beans, drained and rinsed
1/2 cup salsa
2 cups preshredded reduced-fat Mexican cheese blend or Cheddar cheese
Six to eight 8-inch flour tortillas
1/2 cup reduced-fat sour cream, optional
Directions
Lightly oil or coat a large baking sheet with nonstick cooking spray and set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the bell pepper, chili powder, and onion powder and cook until the peppers are tender, about 5 minutes.
Preheat the oven to 400°F.
Add the corn, beans, salsa, and 1 1/2 cups of the cheese to the skillet and cook until the cheese melts and the mixture is heated through, about 2 minutes.
To assemble the quesadillas, arrange the bean mixture evenly over half of each tortilla. Fold over, press down gently, and place each on the prepared baking sheet. Sprinkle the remaining cheese over the tortillas.
Bake until the cheese melts and the tortillas become crisp on the outside, about 10 minutes. Cut into quarters and serve. Top with sour cream as desired.
egg mcmuffin
Ham & Cheesy Breakfast Sandwich
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Makes 1 Serving
Ingredients
1/2 teaspoon canola oil
1 large egg, beaten
1 slice reduced-fat Cheddar or American cheese
1 slice lean deli ham (1/2 ounce)
1 whole wheat English muffin, halved and toasted
Directions
Heat the oil in a small nonstick skillet over medium high heat. Add the egg; cook 1 minute.
Fold the egg in half and then half again to approximately the size of the muffin. Top with the ham and cheese and cook, covered, until the cheese melts, 1 to 2 minutes. Place between the muffin halves.
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Makes 1 Serving
Ingredients
1/2 teaspoon canola oil
1 large egg, beaten
1 slice reduced-fat Cheddar or American cheese
1 slice lean deli ham (1/2 ounce)
1 whole wheat English muffin, halved and toasted
Directions
Heat the oil in a small nonstick skillet over medium high heat. Add the egg; cook 1 minute.
Fold the egg in half and then half again to approximately the size of the muffin. Top with the ham and cheese and cook, covered, until the cheese melts, 1 to 2 minutes. Place between the muffin halves.
cowboy wraps
Cowboy Breakfast Wraps
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Makes 4 servings
Ingredients
One 6-ounce bag pre-washed baby spinach or 4 cups packed baby spinach
1 tablespoon olive oil or canola oil
Salt and freshly ground black pepper
5 large eggs, beaten
1/2 cup preshredded reduced-fat Cheddar cheese
Four 8-inch flour tortillas
1/4 to 1/2 cup mild salsa
Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add the eggs and cheese and cook, stirring frequently, until the eggs are set, about 2 minutes.
Stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
Assemble the wraps by placing a quarter of the egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.
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Makes 4 servings
Ingredients
One 6-ounce bag pre-washed baby spinach or 4 cups packed baby spinach
1 tablespoon olive oil or canola oil
Salt and freshly ground black pepper
5 large eggs, beaten
1/2 cup preshredded reduced-fat Cheddar cheese
Four 8-inch flour tortillas
1/4 to 1/2 cup mild salsa
Directions
Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook, stirring occasionally, until the spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add the eggs and cheese and cook, stirring frequently, until the eggs are set, about 2 minutes.
Stack the tortillas on a microwave-safe plate, uncovered, and heat in the microwave until warmed through, 30 to 45 seconds.
Assemble the wraps by placing a quarter of the egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.
schoolhouse chili
Schoolhouse Chili
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Makes 6 Servings (4 dinners / 2 lunches)
Ingredients
1 tablespoon canola oil
2 large carrots, shredded (about 2 cups)
1 pound lean ground beef (90% lean or higher)
One 28-ounce can crushed tomatoes
One 15 1/2 -ounce can blackeye peas or pinto beans, drained and rinsed
One 15-ounce can corn kernels, drained and rinsed (or 1 1/2 cups frozen corn kernels, thawed)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/3 cup preshredded reduced-fat Cheddar cheese
Directions
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and beef and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
Stir in the tomatoes, beans, corn, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes.
Serve in individual bowls and top with shredded cheese. Heat leftovers and pack in a thermos along with some of the shredded cheese on the side.
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Makes 6 Servings (4 dinners / 2 lunches)
Ingredients
1 tablespoon canola oil
2 large carrots, shredded (about 2 cups)
1 pound lean ground beef (90% lean or higher)
One 28-ounce can crushed tomatoes
One 15 1/2 -ounce can blackeye peas or pinto beans, drained and rinsed
One 15-ounce can corn kernels, drained and rinsed (or 1 1/2 cups frozen corn kernels, thawed)
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
1/3 cup preshredded reduced-fat Cheddar cheese
Directions
Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the carrots and beef and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain excess fat.
Stir in the tomatoes, beans, corn, chili powder, cumin, and garlic and bring to a boil. Reduce the heat and simmer, covered, 20 to 25 minutes.
Serve in individual bowls and top with shredded cheese. Heat leftovers and pack in a thermos along with some of the shredded cheese on the side.
roast beef wraps
Thousand Island Roast Beef Wraps
Makes 2 Servings
2 to 3 romaine lettuce leaves, coarsely chopped (1 cup)
1 small carrot, shredded (1/3 cup)
2 tablespoons lite thousand island salad dressing
Salt and freshly ground black pepper
4 slices lowfat mozzarella cheese (3 ounces)
4 slices deli roast beef (3 ounces)
Two 10-inch flour tortillas (white or whole wheat)
1. Place the lettuce, carrot, and dressing in a bowl and stir to combine. Season with the salt and pepper to taste.
2. Arrange the cheese, roast beef, and then the lettuce mixture evenly down the center of each tortilla. Roll up tightly burrito style, slice in half, and serve.
Makes 2 Servings
2 to 3 romaine lettuce leaves, coarsely chopped (1 cup)
1 small carrot, shredded (1/3 cup)
2 tablespoons lite thousand island salad dressing
Salt and freshly ground black pepper
4 slices lowfat mozzarella cheese (3 ounces)
4 slices deli roast beef (3 ounces)
Two 10-inch flour tortillas (white or whole wheat)
1. Place the lettuce, carrot, and dressing in a bowl and stir to combine. Season with the salt and pepper to taste.
2. Arrange the cheese, roast beef, and then the lettuce mixture evenly down the center of each tortilla. Roll up tightly burrito style, slice in half, and serve.
Wednesday, March 18, 2009
Baked Potato Soup
Baked Potato Soup
SUBMITTED BY: Kristi Teague PHOTO BY: mommymeggy "'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'"
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)
INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
SUBMITTED BY: Kristi Teague PHOTO BY: mommymeggy "'A good friend who runs a bed-and-breakfast game me this creamy potato soup recipe that's become a winter favorite,' recalls Kristi Teague of Southside, Tennessee. 'A dash of hot sauce a little basil give it special flavor.'"
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)
INGREDIENTS
3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
3 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley
DIRECTIONS
In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.
Monday, March 16, 2009
broccoli cheese pie
Broccoli-Cheese PieRachel ~ burns_toast
6 cups water
1 tsp. salt
3 ounces uncooked macaroni rings (about 3/4 cup)
1 egg yolk
1 cup cheddar cheese,
shredded
1 tbsp. sniped chives
1 package (10 ounces) frozen broccoil
1/2 tsp. salt
4 eggs
1 egg white
1 cup cottage cheese
1 tbsp. sniped chive
1 tsp. salt
paprika
Heat oven to 375. Heat water and 1 tsp. salt to boiling; add macaroni. Boil until tender about 5-8 minutes.Drain; rinse in cold water.
Beat egg yolk; sitr in macaroni and 1 tbsp. chives. press mixture against the bottom and sides of a greased 9 inch pie plate. Bake 10 minutes; remove from oven; let cool for 10 minutes.
Increase oven tempture to 425. sprinkle cheddar cheese over crust. prerare broccoli as directed on package, using 1/2 tsp. salt; drain. Arrange broccoli on cheese. Beat eggs, egg white, cottage cheese, 1 tbsp. chive and 1 tsp. salt; pour on broccoli. Sprinkle with paprika.
Bake unconvered 15 minutes. Reduce oven tempututre to 300. Bake until knife inserted 1 inch from the edge comes out clean, about 30 minutes. Cool 10 minutes before serving.
Rachel's Notes ~ Next time I will cut down the amount of 'crust' and only cover the bottom of pie plate. Chop broccoli after cooking, and I'm not sure you need 4 eggs.
6 cups water
1 tsp. salt
3 ounces uncooked macaroni rings (about 3/4 cup)
1 egg yolk
1 cup cheddar cheese,
shredded
1 tbsp. sniped chives
1 package (10 ounces) frozen broccoil
1/2 tsp. salt
4 eggs
1 egg white
1 cup cottage cheese
1 tbsp. sniped chive
1 tsp. salt
paprika
Heat oven to 375. Heat water and 1 tsp. salt to boiling; add macaroni. Boil until tender about 5-8 minutes.Drain; rinse in cold water.
Beat egg yolk; sitr in macaroni and 1 tbsp. chives. press mixture against the bottom and sides of a greased 9 inch pie plate. Bake 10 minutes; remove from oven; let cool for 10 minutes.
Increase oven tempture to 425. sprinkle cheddar cheese over crust. prerare broccoli as directed on package, using 1/2 tsp. salt; drain. Arrange broccoli on cheese. Beat eggs, egg white, cottage cheese, 1 tbsp. chive and 1 tsp. salt; pour on broccoli. Sprinkle with paprika.
Bake unconvered 15 minutes. Reduce oven tempututre to 300. Bake until knife inserted 1 inch from the edge comes out clean, about 30 minutes. Cool 10 minutes before serving.
Rachel's Notes ~ Next time I will cut down the amount of 'crust' and only cover the bottom of pie plate. Chop broccoli after cooking, and I'm not sure you need 4 eggs.
Sunday, March 15, 2009
Michelle Hileman - Mar 8, 2009 View Viewers
Title: corn and two-bean burgers with chipotle ketchup
Description:great for food storage
Ingredients:
burger:
2 Tlb olive oil
1-15 oz can kidney beans, rinsed and drained
1-15 oz can black beans, rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn, drained
1/4 cup chopped onion
1 large egg
ketchup:1/3 cup ketchup
1 tsp honey
1 tsp lime juice
1/2 tsp chipotle chile powder
1/2 tsp ground cumin
Remaining ingredients:4 (2 oz) kaiser rolls or hamburger buns4 lettuce leaves4 slices tomato
Directions:1. To prepare burgers, heat oil in a large non-stick skillet over medium-high heat.2. Combine kidney beans and black beans in a large bowl' partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.3. To prepared ketchup, combine ingredients and stir well.4. Assemble as you would a normal hamburger.calories 447, fat 12.6g, sat fat 2.8g, mono fat 7g, poly fat 1.6 g, protein 17.9g, carb 68.8g, fiber 11.2I accidently used a whole can of corn. I liked it better without the bun. I just layered it and ate it with a fork. My kids really liked them too.
Title: corn and two-bean burgers with chipotle ketchup
Description:great for food storage
Ingredients:
burger:
2 Tlb olive oil
1-15 oz can kidney beans, rinsed and drained
1-15 oz can black beans, rinsed and drained
1/3 cup dry breadcrumbs
1/4 cup canned whole-kernel yellow corn, drained
1/4 cup chopped onion
1 large egg
ketchup:1/3 cup ketchup
1 tsp honey
1 tsp lime juice
1/2 tsp chipotle chile powder
1/2 tsp ground cumin
Remaining ingredients:4 (2 oz) kaiser rolls or hamburger buns4 lettuce leaves4 slices tomato
Directions:1. To prepare burgers, heat oil in a large non-stick skillet over medium-high heat.2. Combine kidney beans and black beans in a large bowl' partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.3. To prepared ketchup, combine ingredients and stir well.4. Assemble as you would a normal hamburger.calories 447, fat 12.6g, sat fat 2.8g, mono fat 7g, poly fat 1.6 g, protein 17.9g, carb 68.8g, fiber 11.2I accidently used a whole can of corn. I liked it better without the bun. I just layered it and ate it with a fork. My kids really liked them too.
Thursday, March 12, 2009
fried rice-shrimp
Fried rice
(Elyselovesherboys)
ngredients
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped green pepper (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or cooked shrimp (optional) or cooked chicken (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)
Directions
1Melt 1 tablespoon butter in skillet or wok.
2Scramble eggs in butter, breaking up the cooked eggs into small pieces.
3Set aside.
4Melt 1 tablespoon butter in skillet or wok.
5Saute onions and/or green peppers in butter for 3 minutes.
6Combine eggs, onions, rice, and meat.
7Stir in soy sauce until color of rice is uniform.
8Stir in peas.
9Heat only until warm.
(Elyselovesherboys)
ngredients
1 tablespoon butter or margarine
2 eggs, beaten
1 tablespoon butter or margarine
1/4 cup chopped onion
1/4 cup chopped green pepper (optional)
2 cups rice, prepared and cooled
1/2 cup cooked pork (optional) or cooked shrimp (optional) or cooked chicken (optional)
1/4 cup soy sauce
1/2 cup cooked peas (optional)
Directions
1Melt 1 tablespoon butter in skillet or wok.
2Scramble eggs in butter, breaking up the cooked eggs into small pieces.
3Set aside.
4Melt 1 tablespoon butter in skillet or wok.
5Saute onions and/or green peppers in butter for 3 minutes.
6Combine eggs, onions, rice, and meat.
7Stir in soy sauce until color of rice is uniform.
8Stir in peas.
9Heat only until warm.
Wednesday, March 11, 2009
sweet bean burritos
Sweet Bean Burritos
Bean Mixture:1 tablespoon vegetable oil1 onion, chopped4 cloves garlic, minced2 cans black beans, drained and rinsed1 cup water2 tablespoons chili powder2 teaspoons ground cumin3 tablespoons soy sauce
Sweet Potato Mixture4 medium sweet potatoes, cooked (I usually microwave them)2 chipotle peppers in adobo sauce1/4 c fresh cilantro
12 whole wheat tortillas (warm them up if they are too hard to roll)4 ounces shredded Mexican cheese4-6 oz cheddar cheese to top burritos
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C).Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and water, and heat until warm. Stir in the chili powder, cumin, and soy sauce. Let this bubble away while you get the sweet potatoes ready will cook for at least 15 minutes until water is reduced.
Peel the potatoes (if you hadn’t done so already) and place them in a large bowl. Mash away. Chop up the chipotle peppers and add them to the potatoes. It’s good if some adobo sauce stays on them. Add the cilantro and combine it all together.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas add cheese and roll the tortillas. Place them on a greased baking sheet
Top with cheese. Bake for 15 minutes in the preheated oven, and serve, topped with salsa and/or sour cream.
Optional: I personally think they are just great straight from the skillet with a little cheese and no baking. Either way these are great.
Bean Mixture:1 tablespoon vegetable oil1 onion, chopped4 cloves garlic, minced2 cans black beans, drained and rinsed1 cup water2 tablespoons chili powder2 teaspoons ground cumin3 tablespoons soy sauce
Sweet Potato Mixture4 medium sweet potatoes, cooked (I usually microwave them)2 chipotle peppers in adobo sauce1/4 c fresh cilantro
12 whole wheat tortillas (warm them up if they are too hard to roll)4 ounces shredded Mexican cheese4-6 oz cheddar cheese to top burritos
DIRECTIONS Preheat oven to 350 degrees F (175 degrees C).Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans and water, and heat until warm. Stir in the chili powder, cumin, and soy sauce. Let this bubble away while you get the sweet potatoes ready will cook for at least 15 minutes until water is reduced.
Peel the potatoes (if you hadn’t done so already) and place them in a large bowl. Mash away. Chop up the chipotle peppers and add them to the potatoes. It’s good if some adobo sauce stays on them. Add the cilantro and combine it all together.
Divide bean mixture and mashed sweet potatoes evenly between the tortillas add cheese and roll the tortillas. Place them on a greased baking sheet
Top with cheese. Bake for 15 minutes in the preheated oven, and serve, topped with salsa and/or sour cream.
Optional: I personally think they are just great straight from the skillet with a little cheese and no baking. Either way these are great.
Tuesday, March 10, 2009
Strawberry Drink
1 bottle Sprite
1.5 Qt water
Lemonade Powder Mixture
3 Packets Strawberry Koolaid Mixture
1 bag Frozen Strawberrys
Add 1 capful of Lemonade mix, plus koolaid packets into a large punch bowl. The add the Sprite (kids will like watching this it bubbles alot) then water. Mix together (Taste) add more powder if needed. The add the Frozen strawberrys.
1.5 Qt water
Lemonade Powder Mixture
3 Packets Strawberry Koolaid Mixture
1 bag Frozen Strawberrys
Add 1 capful of Lemonade mix, plus koolaid packets into a large punch bowl. The add the Sprite (kids will like watching this it bubbles alot) then water. Mix together (Taste) add more powder if needed. The add the Frozen strawberrys.
Teriyaki Pork Roast
Teriyaki Pork RoastLou (CallMeLou) modified from TOH
1 boneless pork shoulder roast (3 to 4 pounds),
trimmed of all fat
1 cup packed brown sugar
1/3 cup unsweetened pineapple juice
1/3 cup soy sauce or low sodium soy sauce
1/2 teaspoon salt (skip this if using regular soy sauce)
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Rub roast with brown sugar.
Place in a 4 or 5-qt. slow cooker as flat as possible. Pour pineapple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes. Skim any fat off the top of the juices remaining in the crockpot. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.Yield: 6-8 servings.Lou’s notes: serve with rice. Makes plenty of gravy so don’t double the sauce ingredients.
1 boneless pork shoulder roast (3 to 4 pounds),
trimmed of all fat
1 cup packed brown sugar
1/3 cup unsweetened pineapple juice
1/3 cup soy sauce or low sodium soy sauce
1/2 teaspoon salt (skip this if using regular soy sauce)
1/4 teaspoon pepper
2 tablespoons cornstarch
3 tablespoons cold water
Rub roast with brown sugar.
Place in a 4 or 5-qt. slow cooker as flat as possible. Pour pineapple juice and soy sauce over roast. Sprinkle with salt and pepper. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes. Skim any fat off the top of the juices remaining in the crockpot. Combine cornstarch and cold water until smooth; gradually stir into juices. Cover and cook on high for 15 minutes or until thickened. Slice pork; serve with gravy.Yield: 6-8 servings.Lou’s notes: serve with rice. Makes plenty of gravy so don’t double the sauce ingredients.
Tuesday, March 3, 2009
sandwich buns
Sandwich Buns
1 1/4 cups milk1 egg, beaten2 tablespoons butter or margarine, softened1/4 cup sugar3/4 teaspoon salt3 3/4 cups bread flour1 1/4 teaspoons active dry yeast1 tablespoon butter or margarine, melted
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 10-15 minutes or until lightly browned.
Makes 12-18 buns depending on how big you cut them.
1 1/4 cups milk1 egg, beaten2 tablespoons butter or margarine, softened1/4 cup sugar3/4 teaspoon salt3 3/4 cups bread flour1 1/4 teaspoons active dry yeast1 tablespoon butter or margarine, melted
In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface and punch down. Divide dough in half. Roll each portion to 3/4-in. thickness; cut with a 2-1/2-in. biscuit cutter.
Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350 degrees F for 10-15 minutes or until lightly browned.
Makes 12-18 buns depending on how big you cut them.
Monday, March 2, 2009
honey of an oatmeal bread
Honey Of An Oatmeal Bread~*~Sandy~*~Follow the amounts in the parentheses to make a larger loaf.INGREDIENTS:1 cup water (1 1/3 cups)1 T vegetable oil (1 1/2 T)1/4 cup honey (1/3 cup)1 tsp salt (1 tsp)1/2 cup rolled oats (3/4 cup)2 1/3 cups bread flour (3 1/3 cups)(sub up to 1 cup whole wheat flour)1/4 cup oat bran (optional)1 tsp active dry yeast (1 1/2 tsp)DIRECTIONS:Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Light Crust or Basic setting, and press Start
Sunday, March 1, 2009
potato bacon chowder
Potato Bacon Chowder
SUBMITTED BY: Jacque Manning "This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. --Jacque Manning, Burbank, South Dakota"
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)
US
METRIC
INGREDIENTS
2 cups peeled, cubed potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
DIRECTIONS
In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
SUBMITTED BY: Jacque Manning "This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. --Jacque Manning, Burbank, South Dakota"
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)
US
METRIC
INGREDIENTS
2 cups peeled, cubed potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
DIRECTIONS
In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.
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