Created by Me (Lara):
1 box of bowtie pasta
6-8 slices of bacon and crumbled
two carrots shredded
1/2 cup of peas
2 stalks of celery diced
half of red onion-diced
1 cup of cherry tomatoes cut in half
dressing
1 cup mayo
1 cup sour cream
3 tbps of fresh parsley
2 shakes of ms. dash
1 tsp salt and pepper too taste
1 tsp or more of garlic salt
Friday, June 11, 2010
Wednesday, June 2, 2010
Strawberry Lemonade Concentrate
from Kitchen Simplicity
Strawberry Lemonade Concentrate - inspired by Martha Stewart
3/4 cup strawberry puree (below)
3/4 cup sugar
1 cup lemon juice (approximately 4 lemons)
Mix ingredients together and use immediately or freeze in a small storage container.
To serve: Add 5 cups cold water and stir to combine. Add additional sugar if needed.*
Makes: 6 cups juice
Tips
*Every fruit has a different level of sugar and every person has a different personal preference. That is why you may need to add more sugar. It's better to not have enough the first time and have to add more then to have too much and not be able to take any out.
*I like to use sparkling water for an even more refreshing taste.
* To store flat: line a large mug with a resealable plastic bag and pour in concentrate, remove excess air and seal tightly. This way you can stack them on top of each other in the freezer and they don't take up as much space.
* You may need to thaw it a bit before using. To do this quickly, place under hot running tap water.
Strawberry puree
2 cups strawberries, hulled and roughly chopped
2 tsp. sugar
Blend until smooth. Strain through sieve to remove seeds.
*This makes a little more then needed in the above recipe. Any extra puree can be frozen, in tablespoon portions, in ice cube trays, for later use.
Strawberry Lemonade Concentrate - inspired by Martha Stewart
3/4 cup strawberry puree (below)
3/4 cup sugar
1 cup lemon juice (approximately 4 lemons)
Mix ingredients together and use immediately or freeze in a small storage container.
To serve: Add 5 cups cold water and stir to combine. Add additional sugar if needed.*
Makes: 6 cups juice
Tips
*Every fruit has a different level of sugar and every person has a different personal preference. That is why you may need to add more sugar. It's better to not have enough the first time and have to add more then to have too much and not be able to take any out.
*I like to use sparkling water for an even more refreshing taste.
* To store flat: line a large mug with a resealable plastic bag and pour in concentrate, remove excess air and seal tightly. This way you can stack them on top of each other in the freezer and they don't take up as much space.
* You may need to thaw it a bit before using. To do this quickly, place under hot running tap water.
Strawberry puree
2 cups strawberries, hulled and roughly chopped
2 tsp. sugar
Blend until smooth. Strain through sieve to remove seeds.
*This makes a little more then needed in the above recipe. Any extra puree can be frozen, in tablespoon portions, in ice cube trays, for later use.
Monday, May 24, 2010
Cheesy Mac and BeefChristine0120
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water 8 oz
elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese
Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan; cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve.
1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water 8 oz
elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese
Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan; cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve.
Tuesday, May 18, 2010
Best Meatloaf with Tomato and Brown Sugar Glaze
2 lbs ground beef (or 1 pound of ground beef and 1/2 pound each of ground pork and ground veal)
2 cloves garlic, minced
1 medium onion finely chopped
2 eggs
1/2 cup whole milk or yogurt
2 tsp Worcestershire Sauce
1 tsp Dijon mustard
1/2 tsp dried thyme flakes
1 tsp salt
2/3 cup fresh breadcrumbs, oatmeal, or crushed saltine crackers
For glaze:
1/2 cup ketchup or chili sauce
1/4 cup brown sugar
2 tsp cider or white vinegar
Preheat oven to 350. In a medium skillet sauté onions and garlic until onions are soft and translucent, about 10 minutes. Set aside to cool while assembling meatloaf. Whisk together eggs, milk, thyme, mustard, salt, and Worcestershire sauce. Add to meat along with bread crumbs or oatmeal, onions and garlic, and combine gently but thoroughly (don't mush meatloaf too much or it will be tough). Shape into a 9x5 inch loaf. (I like to line a loaf pan with parchment or plastic wrap and put the meat in the loaf pan and then invert it back into the baking dish and remove the parchment- that way you get a uniform loaf shape that bakes evenly). And place into a foil-lined shallow baking dish. Combine ingredients for the glaze and brush half of the glaze on the meatloaf before baking. Brush the remaining glaze on the meatloaf about 15 minutes before it comes out of the oven. Bake about 1 hour or until internal temperature reads at 160 degrees on an instant read thermometer. Allow to rest at least 10 minutes before slicing.
2 cloves garlic, minced
1 medium onion finely chopped
2 eggs
1/2 cup whole milk or yogurt
2 tsp Worcestershire Sauce
1 tsp Dijon mustard
1/2 tsp dried thyme flakes
1 tsp salt
2/3 cup fresh breadcrumbs, oatmeal, or crushed saltine crackers
For glaze:
1/2 cup ketchup or chili sauce
1/4 cup brown sugar
2 tsp cider or white vinegar
Preheat oven to 350. In a medium skillet sauté onions and garlic until onions are soft and translucent, about 10 minutes. Set aside to cool while assembling meatloaf. Whisk together eggs, milk, thyme, mustard, salt, and Worcestershire sauce. Add to meat along with bread crumbs or oatmeal, onions and garlic, and combine gently but thoroughly (don't mush meatloaf too much or it will be tough). Shape into a 9x5 inch loaf. (I like to line a loaf pan with parchment or plastic wrap and put the meat in the loaf pan and then invert it back into the baking dish and remove the parchment- that way you get a uniform loaf shape that bakes evenly). And place into a foil-lined shallow baking dish. Combine ingredients for the glaze and brush half of the glaze on the meatloaf before baking. Brush the remaining glaze on the meatloaf about 15 minutes before it comes out of the oven. Bake about 1 hour or until internal temperature reads at 160 degrees on an instant read thermometer. Allow to rest at least 10 minutes before slicing.
Thursday, May 13, 2010
Chicken Tuscany
Chicken Tuscany (4kowboys)
3-4 chicken breasts, cubed
1 can tomato sauce
1 medium red pepper
1 packet golden onion soup mix
1 small can mushrooms
1/2 cup orange juice
2 Tbls. Brown Sugar
Preheat oven 350 degrees. In 13x9 baking dish layer chicken, red peppers and mushrooms. In bowl mix OJ, Onion soup Mix, brown sugar and tomato sauce. Pour over chicken. Bake 45 minutes or until chicken is no longer pink. Serve over white Rice.
3-4 chicken breasts, cubed
1 can tomato sauce
1 medium red pepper
1 packet golden onion soup mix
1 small can mushrooms
1/2 cup orange juice
2 Tbls. Brown Sugar
Preheat oven 350 degrees. In 13x9 baking dish layer chicken, red peppers and mushrooms. In bowl mix OJ, Onion soup Mix, brown sugar and tomato sauce. Pour over chicken. Bake 45 minutes or until chicken is no longer pink. Serve over white Rice.
Friday, April 30, 2010
Absolutely Fabulous Greek/House Dressing
Gabrielle ~ Golden*Girl via Allrecipes.com
Servings: 10
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
Servings: 10
1/2 cup olive oil
1-1/4 teaspoons garlic powder
1-1/4 teaspoons dried oregano
1-1/4 teaspoons dried basil
1 teaspoon pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard
2/3 cup red wine vinegar
Mix together the olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, and Dijon-style mustard. Pour in the vinegar, and mix vigorously until well blended. Store tightly covered at room temperature.
crockpot sloppy joes
Crockpot Sloppy JoesTheBadWitch
3lbs. ground beef or turkey
1 lg. onion, chopped
1 med. green pepper, chopped
1 bottle of chili sauce
3 Tblsp Worcestershire sauce
3 Tblsp brown sugar
1 small can tomato paste
Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.
3lbs. ground beef or turkey
1 lg. onion, chopped
1 med. green pepper, chopped
1 bottle of chili sauce
3 Tblsp Worcestershire sauce
3 Tblsp brown sugar
1 small can tomato paste
Brown meat with onion and pepper. Drain. Mix with other ingredients in the crockpot. Cook on low at least 4 hours for best results. Stir occasionally.
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