Sans titre

[driverr123]

Crock Pot Bowtie Casserole

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What You'll Need

1 1/2 lbs. lean ground beef

1 onion, chopped

1 clove garlic, minced

1 (15 oz.) can tomato sauce

1 (15 o) can stewed tomatoes

1 tsp. oregano

1 tsp. Italian seasoning

salt/pepper

10 oz. frozen spinach, thawed (can also use fresh spinach)

16 oz. bowtie pasta, cooked

1/2 cup parmesan cheese, shredded

1 1/2 cup mozzarella, shredded

How to Make It

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Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings. Cook for 6-7 hours on low. Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high. Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well. Add the last 1/2 cup of mozzarella to melt on the top.

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[driverr123]

Stuffed Cabbages

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What You'll Need

2 heads of cabbage

2 lbs ground beef (or veal/beef/pork mix)

3 cups cooked rice

1 egg

1 tsp garlic

1 tbsp parsley

2 slices diced onion

1 -15 oz. can tomato sauce

1-28 oz. can crushed tomatoes

1/4 cup tomato sauce (in meat)

Salt & Pepper to taste

How to Make It

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Put a head of cabbage in a pot of boiling water, and peel off the cabbage leaves one at a time.

Cut off the rough part on the end of the cabbage leaf with a sharp knife.

Mix all ingredients together except the 15 oz can of tomato sauce and crushed tomatoes and put a small amount (size of a sausage) on a cabbage leaf, and roll up like a fajita and place seam side down in a casserole dish. I put tomato sauce and a cabbage leaf or 2 on the bottom of the casserole dish so the Halupky won't burn.

Pour crushed tomatoes over Halupkys.

Cover and bake approximately 75 minutes at 375º.

Turn oven down to 325º and bake for approximately 90 more minutes until cabbage is tender. Baste every hour.

Serve with tomato sauce.

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[driverr123]

Ham sandwishes

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What You'll Need

Firt you need between TWO and 12 packages of sweet hawaiian rolls

And after that you need 1 1/2 lbs of virginia ham

THen 12 slices swiss cheese

You need also ONE stick of real butter

You need TWO tsps Worcestershire sauce

And finally you need One tsps of Garlic Powder , also of Onion Powder , and finally of poppy seeds

How to Make It

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First step to prepare this easy and delecious recipe is to use 2 pans 9 x 13 . so after you get thos 2 pan you need now to put in the bottoms of 12 rolls in each pan. and after all that job you need now to put ham ( i prefere TWO shaved slices ) on the rolls.

Second step : Now in this step you need now to cut the cheese slices into 4 parts then put TWO small pieces on each sandwich. after all that you need now to place the dinner roll tops on.

Step 3 : Now after all that you need now in this step to use a sauce pan, and combine butter, worcestershire sauce, onion powder, garlic powder then also poppy seeds. Then you need to wait till all butter is melted then the next step is just to brush this melted mixture over the ham sandwiches.

Step 4 : Finally step , in this finally step you need to cover with foil then let set a side in fridge about ONE h next of all that you need to preheat oven 375 Degrees F then bake about 15 mins o. Serve.and enjoye!!!

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[driverr123]

BANANA PUDDING POKE CAKE

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What You'll Need

1 box yellow cake mix (& ingredients to make cake)

2 box (small) instant banana pudding

4 c milk

8 oz whipped topping

20 vanilla wafers, crushed

sliced bananas - use your own judgment

How to Make It

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First step prepare cake in a 9 x s13 pan be sure to follow the directions on box. One time is golden, move out from oven after that let cool for about 5 to 7 mins.

Step tow After all that and when just slightly cooled, you need to use the handle end of a wooden spoon to poke holes into the baked cake.And be sure , don't be shy; and next make the holes big enough for the pudding to seep into & go deep enough with the spoon that you hit the bottom of the pan.

Step 3 : Now after all that prepare pudding mixture. and mix 4 cups of milk & also pudding mix, then whisk till fully mixed & there are no lumps.

Step 4 : After all that and in this step pour pudding mixture over entire cake.Then next spread evenly, and filling all holes.

Step 5 : Now you need to refrigerate about 2 hs or till set.

Step 6 : Finally step , Now top using sliced banana, whipped topping, & also crushed vanilla wafers! Finally enjoye !.

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[driverr123]

Old Fashioned Custard Pie

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What You'll Need

1 unbaked pie shell (I use Marie Callendar's deep dish)

3 large eggs

1/2 cup of sugar

1/2 teaspoon of salt

1/2 teaspoon of nutmeg

2-2/3 cups of milk

1 teaspoon pure vanilla extract

How to Make It

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Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve

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[driverr123]

Make at home Chinese Fried Rice

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What You'll Need

3 cups cooked white rice (day old or leftover rice works best!)

3 tbs sesame oil

1 cup frozen peas and carrots (thawed)

1 small onion, chopped

2 tsp minced garlic

2 eggs, slightly beaten

1/4 cup soy sauce

How to Make It

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On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated! **You could really play around with this rice too! Try adding some diced ham, or green onion Yum!

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[driverr123]

Pepper Jack Meat Loaf

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What You'll Need

1 lb ground beef, turkey or chicken

1 cup celery, diced

½ cup onion, diced

1 cup oatmeal or crumbled saltine cracker

2 eggs

2 cups pepper jack cheese shredded

¼ cup ketchup

1/8 tsp chili powder

Salt and pepper

How to Make It

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Preheat oven to 400 degrees F. Grease a loaf pan.

Mix meat, celery, onion, oatmeal or crackers, eggs together well. Press half of the meat mixture into prepared loaf pan. Place cheese over meat mixture. Top with remaining meat mixture and press down to seal. Spread ketchup over top of meat loaf….sprinkle with chili powder, salt and pepper. Bake, covered lightly with foil, for 30 minutes. Increase oven temperature to 425 degrees F, remove cover and continue to bake for 20 minutes or until edges are bubbling and knife inserted in center comes out clean.

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[driverr123]

Crockpot Stuffed Peppers

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What You'll Need

Very delicious!! I cooked for 6.5 hours on low and the peppers turned out very tender! Cook rice first before mixing into meat mixture. Then stuff the peppers. So good I'm making again soon!

Ingredients serves 4

4 green bell peppers

1 lb ground beef

1/2 cup cheddar cheese

32 oz spaghetti sauce

2 cup Cooked rice

1 pepper (to taste)

1 salt (to taste)

1/4 cup onion

How to Make It

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Cut the tops off of the green peppers. Clean out seeds and white membrane. I used a melon baller for this.

In a separate bowl, mix together meat, rice, onion, salt, pepper, and cheese (use your own desired amount of cheese).

Stuff peppers with meat mixture.

Place in crockpot. Cover with spaghetti sauce.

Cook on low for 6-7 hours. If desired, add more cheese on top of peppers near end of cooking.

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[driverr123]

Loaded Baked Potato Salad

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What You'll Need

8 medium Russet Potatoes

1 cup sour cream

1/2 cup mayonnaise

1 package of bacon, cooked and crumbled

1 small onion, chopped

Chives, to taste

1 1/2 cups shredded cheddar cheese

Salt and Pepper to taste

How to Make It

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Wash and cut the potatoes into bite-sized pieces. Cover with water and boil until fork tender, about 20-25 mins. Drain and cool the potatoes. Once they're cool, mix the mayo and sour cream. Add the onions, chives, and cheese. Salt and pepper to taste. Top with extra shredded cheese and bacon and serve.

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[driverr123]

Easy Almond Joy Cookies

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What You'll Need

1 cup butter, softened

1 1⁄2 cups white sugar

1 1⁄2 cups brown sugar

4 eggs

3 teaspoons vanilla

4 1⁄2 cups flour

2 teaspoons baking soda

1 teaspoon kosher salt

5 cups chocolate chips

2 cups sweetened coconut

2 cups chopped almonds, toasted

How to Make It

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Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.

In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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[driverr123]

Lemon Ricotta Pancakes with Berry Compote

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(adsbygoogle = window.adsbygoogle || []).push({}); Loaded with blueberries and topped with compote, there's no need to add calorie-laden butter or syrup to these pancakes. 

Ingredients:

1-1/2 cups (375 mL) all-purpose flour 1 tbsp (15 mL) granulated sugar 1 tbsp (15 mL) baking powder 1/2 tsp (2 mL) salt 1/2 cup (125 mL) extra-smooth ricotta cheese 1 egg 1-1/2 cups (375 mL) milk 1/4 cup (60 mL) butter, melted 2 tsp (10 mL) grated lemon rind 1 cup (250 mL) wild blueberries or cultivated blueberries Berry Compote: 1 cup (250 mL) sliced strawberries 1/2 cup (125 mL) wild blueberries or cultivated blueberries 1/2 cup (125 mL) raspberries 2 tbsp (30 mL) granulated sugar 1 tbsp (15 mL) lemon juice

Method:

Berry Compote: In bowl, combine strawberries, blueberries, raspberries, sugar and lemon juice. Set aside.

In large bowl, whisk together flour, sugar, baking powder and salt.

Press ricotta through fine sieve into separate bowl. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients, stirring just until moistened. Fold in blueberries.

Brush large nonstick skillet with vegetable oil; heat over medium heat. Using 1/4 cup (50 mL) batter per pancake, pour in batter, spreading to form 5-inch (12 cm) circle.

Cook until bubbles break on top but do not fill in, about 1-1/2 minutes. Turn and cook until bottom is golden, 1 to 2 minutes. Serve with berry compote.

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[driverr123]

Oven-Fried Chicken

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This irresistible crisp chicken is perfect for picnics because it is equally delicious cold the next day.

Ingredients:

1/2 cup (125 mL) all-purpose flour 2 tsp (10 mL) kosher salt 11/2 tsp (7 mL) garlic powder 1 tsp (5 mL) paprika 1/2 tsp (2 mL) pepper 1/4 tsp (1 mL) dry mustard 8 chicken breasts, 8 legs or thighs sssssssssssssssssssssssssssssssssss

Preparation:

In shallow dish, mix together flour, 1 tsp (5 mL) of the salt, the garlic powder, paprika, pepper and mustard. Rinse chicken under water; sprinkle with remaining salt. One piece at a time, coat chicken in flour mixture. Place on greased rimmed baking sheet. Roast in 375 degrees F (190 degrees C) oven, basting occasionally with pan drippings, until golden and juices run clear when chicken is pierced, about 1 hour.

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[driverr123]

Power Bars

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Ingredients

2 cups (500 mL) whole wheat flour

1/2 cup (125 mL) packed brown sugar

1/4 cup (60 mL) skim milk powder

1/4 cup (60 mL) wheat germ

1 tsp (5 mL) baking powder

1-1/2 cups (375 mL) chopped dried apricots or raisins

1/2 cup (125 mL) unsalted sunflower seeds

2 eggs

1/2 cup (125 mL) vegetable oil

1/2 cup (125 mL) molasses

1/3 cup (75 mL) peanut butter

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Preparation

In bowl, combine flour, sugar, skim milk powder, wheat germ and baking powder; stir in raisins and sunflower seeds. Combine eggs, oil, molasses and peanut butter; add to dry ingredients, blending well. Spread in greased 9-inch (2.5 L) square cake pan. Bake in 350°F (180°C) oven for 35 minutes or until browned and firm to the touch. Let cool completely. Cut into 24 bars. (Bars can be stored in airtight container for up to 5 days.)

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[driverr123]

Cornmeal-Crusted Pickerel BLT

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Ingredients:

4 slices bacon, (optional) 4 skinless pickerel fillets, (1 lb/500 g) 1/4 tsp (1 mL) salt 1/4 tsp (1 mL) pepper 1/3 cup (75 mL) cornmeal 1 tbsp (15 mL) vegetable oil 4 oval buns, halved Tartar Sauce recipe 4 romaine lettuce leaves 2 plum tomatoes, sliced

Preparation:

sssssssssssssssssssssssssssssssssssssssssssssss Cut bacon in half crosswise, if using. In nonstick skillet, fry until crisp; transfer to paper towel–lined plate. Drain fat from pan. Meanwhile, sprinkle fish with salt and pepper. In shallow dish, press fish into cornmeal, turning to coat. In same skillet, heat oil over medium heat; fry fish, turning once, until crisp, golden and flakes easily when tested, 6 to 8 minutes. Sandwich fish in buns along with tartar sauce, lettuce, tomatoes and bacon.

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[driverr123]

Recipes Eat-the-Bowl Rainbow Chili

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When sending this for lunch, wrap the bread bowl separately. Warm the chili in the morning before packing in vacuum bottle. Then all your child has to do is scoop it into the hearty bowl and sprinkle with the cheese that you've packed separately.

Ingredients:

2 tbsp (30 mL) vegetabIe oil or olive oil 1 cup (250 mL) chopped sweet red and green pepper 2 carrots, peeled or scrubbed and thinly sliced 2 stalks celery, thinly sliced 1 onion, chopped 2 cloves garlic, minced 1 lb (454 g) lean ground turkey or beef 1 can (28 oz/796 mL) diced tomatoes 3/4 cup (175 mL) frozen corn or canned corn 4 tsp (18 mL) chili powder 1 tsp (5 mL) salt 1/2 tsp (2 mL) ground cumin 1/2 tsp (2 mL) dried oregano 1/2 tsp (2 mL) pepper 1 can (19 oz/540 mL) white kidney beans or great Northern beans, drained and rinsed 4 large crusty rolls 1/2 cup (125 mL) shredded cheddar cheese or Monterey Jack cheese

Preparation:

sssssssssssssssssssssssssssssssssssssssssssssssss In saucepan, heat oil over medium-high heat; cook red and green peppers, carrots, celery, onion and garlic, stirring often, until softened, about 5 minutes. Add turkey; cook until no longer pink, 3 minutes. Stir in tomatoes, corn, chili powder, salt, cumin, oregano and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes, stirring every 10 minutes. Stir in beans; cook, uncovered, for 15 minutes, stirring every 5 minutes. Cut out wedge along top of each roll; pull out some of the inside to hollow out "bowl" with side at least 1/2 inch (1 cm) thick. Spoon in chili and sprinkle with cheese.

Recipes Eat-the-Bowl Rainbow Chili http://ift.tt/185sAoY via learn to drive http://ift.tt/185sAoY

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Panko-Crusted Squash With Tahini Dipping Sauce

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Panko (Japanese bread crumbs) gives squash wedges a delicious crispy coating. This versatile side dish also makes the perfect vegetarian main course to serve with a green salad.

Ingredients:

1 kabocha squash or acorn squash, (about 2 lb/900 g) 1-1/2 cups (375 mL) panko bread crumbs 1/3 cup (75 mL) chopped fresh flat-leaf parsley 1/3 cup (75 mL) chopped fresh cilantro 4 cloves garlic, minced 2 tbsp (30 mL) grated lemon zest 1 tsp (5 mL) ground cumin 3/4 tsp (4 mL) salt 1/4 tsp (1 mL) pepper 1/3 cup (75 mL) whole wheat flour 2 eggs Tahini Dipping Sauce: 1/2 cup (125 mL) fat-free plain Greek yogurt 1/4 cup (60 mL) tahini 2 tbsp (30 mL) lemon juice 2 tbsp (30 mL) rice vinegar 2 tbsp (30 mL) water 1 tbsp (15 mL) sodium-reduced soy sauce 1/2 tsp (2 mL) ground cumin 1/2 tsp (2 mL) salt 1/4 tsp (1 mL) sriracha sauce

Preparation:

Peel squash and cut in half; seed and cut into 1/2-inch (1 cm) thick wedges. Set aside. In bowl, mix together panko, parsley, cilantro, garlic, lemon zest, cumin, 1/2 tsp of the salt and pepper until combined. In separate bowl, whisk flour with remaining salt. In third bowl, whisk eggs with 3 tbsp water. In batches, coat squash wedges in flour, then egg wash, then panko mixture, lightly pressing onto all sides. Roast on 2 parchment paper–lined baking sheets in top and bottom thirds of 400 degrees F (200 degrees C) oven, switching and rotating pans halfway through, until fork-tender and golden, about 30 minutes. Tahini Dipping Sauce: Meanwhile, in small bowl, whisk together yogurt, tahini, lemon juice, vinegar, water, soy sauce, cumin, salt and sriracha. Serve with squash.

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Crispy Roasted Pistachio Chicken

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Pistachios and orange are a gorgeous combination under golden crispy chicken skin. A vinaigrette with the same flavours on peppery dandelion greens is the perfect tie-in. Chicken breast supremes (essentially skin-on and boneless except for the attached first wing bone) make an attractive presentation and are served in many restaurants. Buy them in butcher shops, or use skin-on boneless chicken breasts.

Ingredients:

2/3 cup (150 mL) shelled salted pistachio nuts 1 tbsp (15 mL) chopped fresh parsley 1 tbsp (15 mL) chopped fresh thyme 1-1/2 tsp (7 mL) grated orange rind 2 tbsp (30 mL) orange juice 1/2 cup (125 mL) extra-virgin olive oil 1 clove garlic, minced 1/2 tsp (2 mL) pepper 1 pinch salt 4 chicken breast supreme 4 cups (1 L) torn dandelion greens, or whole baby arugula leaves Slices of orange

Preparation:

In food processor, pulse together pistachios, parsley, thyme and half each of the orange rind and juice into coarse paste. With motor running, drizzle in half of the oil. Stir in garlic, pepper and salt. Scoop all but 2 tbsp (25 mL) to small bowl for stuffing. Place remaining paste in separate bowl; whisk in remaining orange rind and juice, and oil for vinaigrette. Set aside. Using fingers, loosen chicken skin along curved side to form pocket; spread stuffing under skin. (Make-ahead: Place on plate; cover chicken and vinaigrette separately and refrigerate for up to 24 hours.) Place chicken, skin side up, on foil-lined rimmed baking sheet. Roast in 400 degrees F (200 degrees C) oven for about 30 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and deep golden brown, about 2 minutes. Divide dandelion greens among plates; drizzle with vinaigrette. Top with chicken; garnish with orange slices. Tip: Roasting chicken breasts with the skin adds flavour and keeps the meat moist and juicy during cooking. Eat the skin or not, as desired; it adds about 7 grams of fat per breast.

Crispy Roasted Pistachio Chicken http://ift.tt/1dmEydO via learn to drive http://ift.tt/1dmEydO