1 jar (6 ounces) marinated artichoke hearts
6 sundried tomatoes packed in oil (you could easily use the dry kind)
1 clove garlic, crushed
1 Tablespoon toasted pine nuts
2 Tablespoons chopped fresh parsley
Dash of salt
Drain artichoke hearts and sun-dried tomatoes. PLace artichokes, tomatoes, garlic, pine nuts and parsley on chopping board and finely chop with sharp knife. Serve with pita chips or flatbread.
Monday, July 11, 2011
Bread Sticks
2 cups warm water
2 tablespoons yeast
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons salt
4-6 cups flour
1/4 c butter
garlic salt
Dissolve yeast and sugar in warm water. Add olive oil and salt, stir. Add flour one cup at a time. Save last cup only if needed. Let rise for 20-40 minutes. Shape into bread sticks and place on baking sheet. Rise for 10 minutes. Bake at 375 for 20 minutes or until golden brown. Brush with butter and sprinkle garlic salt.
2 tablespoons yeast
2 tablespoons sugar
1/4 cup olive oil
2 teaspoons salt
4-6 cups flour
1/4 c butter
garlic salt
Dissolve yeast and sugar in warm water. Add olive oil and salt, stir. Add flour one cup at a time. Save last cup only if needed. Let rise for 20-40 minutes. Shape into bread sticks and place on baking sheet. Rise for 10 minutes. Bake at 375 for 20 minutes or until golden brown. Brush with butter and sprinkle garlic salt.
Sunday Roast with Gravy
3 to 5 lbs Beef Roast
2 cans Golden Mushroom Soup
1 can diced tomatoes
1 pkg brown gravy mix
1 cup water
Place roast in crock pot. In seperate bowl combine soups, tomatoes, gravy packet and water. Pour over roast. Place lid on crock pot and cook on slow for 5-6 hours.
2 cans Golden Mushroom Soup
1 can diced tomatoes
1 pkg brown gravy mix
1 cup water
Place roast in crock pot. In seperate bowl combine soups, tomatoes, gravy packet and water. Pour over roast. Place lid on crock pot and cook on slow for 5-6 hours.
Chipotle Cashew Chicken
2 lbs chicken breasts, cubed
2 T Montreal Steak Grill Seasoning
2 T olive oil
2 T soy sauce
1 c onion, chopped
1 c red bell pepper, seeded and diced
2 cloves garlic, minced
1 can waterchestnuts, drained and chopped
1 c frozen peas
1 T chipotle peppers in adobo sauce
1 T cumin
2 T honey
1/4 c maple syrup
1 c cashews
cilantro for garnish
cooked rice
Chop chipotle pepper into a paste. This is less than 1 pepper from a can. You can individually wrap the remaining peppers and freeze for future use. Set aside chipotle pepper. Toss chicken cubes in Montreal seasoning and then brown lightly in large skillet in olive oil. Add soy sauce, onion, red pepper and garlic and cook 2-3 minutes over medium heat. Add waterchestnuts and peas. Stir in chipotle pepper and cumin. Drizzle in the honey and maple syrup and stir. Turn off heat and add cashews and chopped cilantro. Serve over cooked rice.
2 T Montreal Steak Grill Seasoning
2 T olive oil
2 T soy sauce
1 c onion, chopped
1 c red bell pepper, seeded and diced
2 cloves garlic, minced
1 can waterchestnuts, drained and chopped
1 c frozen peas
1 T chipotle peppers in adobo sauce
1 T cumin
2 T honey
1/4 c maple syrup
1 c cashews
cilantro for garnish
cooked rice
Chop chipotle pepper into a paste. This is less than 1 pepper from a can. You can individually wrap the remaining peppers and freeze for future use. Set aside chipotle pepper. Toss chicken cubes in Montreal seasoning and then brown lightly in large skillet in olive oil. Add soy sauce, onion, red pepper and garlic and cook 2-3 minutes over medium heat. Add waterchestnuts and peas. Stir in chipotle pepper and cumin. Drizzle in the honey and maple syrup and stir. Turn off heat and add cashews and chopped cilantro. Serve over cooked rice.
Pizza Dough
3 c. warm water
1 tablespoon + 2 teaspoons yeast
1/4 cup olive oil
1/4 cup sugar
2 tablespoons salt
6 1/2 cups flour
1 cup corn meal
Combine water and yeast in mixing bowl. Let sit for 2 minutes. Add oil and sugar, stir and let sit for one more minute. Add salt and stir. Add flour one cup at a time. Save final 1/2 cup if needed. Mix in mixer or by hand until dough no longer sticks to sides of the bowl. Add flour if needed. Knead dough for 5 minutes. Rise 1 hour or until doubled in size. Roll dough on counter top and transfer to pan/stone. Continue rolling out to the edges. For best results, keep center of dough thinner than edges. Prick dough with fork. Bake for 12-15 minutes. Top with toppings and continue baking for 5-10 minutes depending on thickness of dough and desired doneness.
1 tablespoon + 2 teaspoons yeast
1/4 cup olive oil
1/4 cup sugar
2 tablespoons salt
6 1/2 cups flour
1 cup corn meal
Combine water and yeast in mixing bowl. Let sit for 2 minutes. Add oil and sugar, stir and let sit for one more minute. Add salt and stir. Add flour one cup at a time. Save final 1/2 cup if needed. Mix in mixer or by hand until dough no longer sticks to sides of the bowl. Add flour if needed. Knead dough for 5 minutes. Rise 1 hour or until doubled in size. Roll dough on counter top and transfer to pan/stone. Continue rolling out to the edges. For best results, keep center of dough thinner than edges. Prick dough with fork. Bake for 12-15 minutes. Top with toppings and continue baking for 5-10 minutes depending on thickness of dough and desired doneness.
Chocolate Spice
3/4 cup brown sugar (2 tablespoons)
1/4 cup + 2 tablespoons italian seasoning (1 tablespoons)
1/4 cup onion powder (2 teaspoons)
3 tablespoons unsweetened cocoa powder (1 1/2 teaspoons)
3 tablespoons garlic powder (1 1/2 teaspoons)
2 tablespoons paprika (1 teaspoons)
1 tablespoon red pepper flakes (1/2 teaspoons)
1 tablespoon ground cumin (1/2 teaspoons)
1 tablespoon salt (1/2 teaspoons)
1 tablespoon ground black pepper (1/2 teaspoons)
This recipe is 6 times the original. Amounts in parenthesis are the original amount for a single recipe. I like to make a large batch to keep in a sealed container in the pantry. Great for pork chops, chicken, or pasta seasonings.
1/4 cup + 2 tablespoons italian seasoning (1 tablespoons)
1/4 cup onion powder (2 teaspoons)
3 tablespoons unsweetened cocoa powder (1 1/2 teaspoons)
3 tablespoons garlic powder (1 1/2 teaspoons)
2 tablespoons paprika (1 teaspoons)
1 tablespoon red pepper flakes (1/2 teaspoons)
1 tablespoon ground cumin (1/2 teaspoons)
1 tablespoon salt (1/2 teaspoons)
1 tablespoon ground black pepper (1/2 teaspoons)
This recipe is 6 times the original. Amounts in parenthesis are the original amount for a single recipe. I like to make a large batch to keep in a sealed container in the pantry. Great for pork chops, chicken, or pasta seasonings.
Cinnamon Syrup
3 c. sugar
1 1/2 c. corn syrup
3/4 c. water
2 1/4 tsp. cinnamon
1 1/2 c. evaporated milk (1 can)
Combine sugar, corn syrup, water, and cinnamon. Bring to a boil and boil for 3minutes. Remove from heat and add evaporated milk. Stir through. Serve warm. May keep in refrigerator for several weeks.
1 1/2 c. corn syrup
3/4 c. water
2 1/4 tsp. cinnamon
1 1/2 c. evaporated milk (1 can)
Combine sugar, corn syrup, water, and cinnamon. Bring to a boil and boil for 3minutes. Remove from heat and add evaporated milk. Stir through. Serve warm. May keep in refrigerator for several weeks.
Weekend Pancakes
3 3/4 c. flour
1/2 c. sugar
2 T. baking powder
2 tsp. salt
3 eggs
4 c. milk
1/3 c. oil
Heat skillet to medium or medium-low heat. Combine all ingredients. If using non-stick cookware, do not spray pan, otherwise use a spray oil to prevent pancakes from sticking. Pour batter on skillet using 1/3 cup batter for each pancake. When edges start to dry and bubbles are occuring throughout, flip the pancake. Cook 2nd side until golden brown.
1/2 c. sugar
2 T. baking powder
2 tsp. salt
3 eggs
4 c. milk
1/3 c. oil
Heat skillet to medium or medium-low heat. Combine all ingredients. If using non-stick cookware, do not spray pan, otherwise use a spray oil to prevent pancakes from sticking. Pour batter on skillet using 1/3 cup batter for each pancake. When edges start to dry and bubbles are occuring throughout, flip the pancake. Cook 2nd side until golden brown.
Sausage and Rice Casserole
2 c. rice
4 c. water
2 lbs. ground sausage (mild or hot)
1 c. diced onion
1/2 c. diced celery
2 cans cream of mushroom soup
1 c. milk
2 c. grated cheese
Add rice and water to rice cooker and cook. Meanwhile, brown sausage in skillet with onion and celery. Drain and transfer to 9x13 baking dish. Add rice to dish. Combine soups and milk and pour over meat mixture and rice. Add shredded cheese and stir to combine all ingredients. Cook at 350 for 20 minutes or until bubbly and warm.
4 c. water
2 lbs. ground sausage (mild or hot)
1 c. diced onion
1/2 c. diced celery
2 cans cream of mushroom soup
1 c. milk
2 c. grated cheese
Add rice and water to rice cooker and cook. Meanwhile, brown sausage in skillet with onion and celery. Drain and transfer to 9x13 baking dish. Add rice to dish. Combine soups and milk and pour over meat mixture and rice. Add shredded cheese and stir to combine all ingredients. Cook at 350 for 20 minutes or until bubbly and warm.
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