What's · Cookin'?
The Best Recipes Around!
Okay i am gonna post my favorite salad, i grew up eating this, i hope you all will like it as much as i do.
Mortadella cooked sausage(it looks like a salami but it's allready cooked,it's an Italian name)
1 can green peas
7.0 oz boiled meat
4 Boiled eggs
2 Boiled potatoes
2 boiled carrots (if the carrot is big one is enough)
5 small pickled and marinated cucumbers
salt (not too much because you are gonna add salted cucumbers, taste it to be sure)
After everything is ready, everything is boiled and cooled , cut boiled meat into little cubes (not too little and not too big) add them into a bowl, now clean all the egg's from it's shell's and cut them into cubes (add them too into the bowl, choose a nice one coz you might be serving in it) , peel the skin off the potatos (let them cool before peeling their skin off, you don't want burned fingers) and cut them into cubes and add them into the bowl, take the marinated cucumbers and cut them into cubes, add them into the bowl,cut the carrots into cubes add them into the bowl, cut the onion in a way they will be small, add them too, now add a little salt, taste it so you know you didnt overdue the salt, and now last thing, add a table spoon or 2 table spoons of mayonnaise, mix everything, if they still look a little bit dry add more mayonnaise, refrigerate it for at least 2 hours or a day, a day would be better if no one is rushed to eat it.
Serve it and enjoy :)
Remember it's your choice of forms you want to cut the vegetables as long as it's small
Greetings! This is a re-post of my recipe for Chinese Restaurant Pork Fried Rice, originally posted at http://cgpbento.livejournal.com/6165.html, and also featured on my profile page. Recently I was making a couple batches, and on the second I measured everything I put in as I went, so this recipe is no longer base estimation, and in theory could be followed by anyone to achieve the same great results! I figured I'd put it out there for sharing, in communities as well as my blog, since it was all new and improved. >^_^< Enjoy!
I made "Chinese restaurant style" pork fried rice! I had to mostly make up the recipe myself, since I couldn't find anything anywhere that mentioned what I wanted to do. I incorporated some of the vegetable ingredients and mixing ideas from a couple other recipes, but I'm really happy that I got pretty much the exact results I wanted with my own idea and attempt. (I couldn't find anything that said how to do the pork like I wanted to.) Yay!
Step 1: Chinese pork
- pork, cut into small cubes
- a jar of Ah-So sauce
Put the pork in a baking pan. Pour in enough Ah-So sauce to cover pork, stir. Put in a 350 - 400 degree oven [depending on how well your oven works] for about an hour. (May take longer, even up to 2 hours, depending on the batch- mainly going for thoroughly cooked pork with a dark sauce color.) Check and stir periodically, about every 10 - 15 minutes or so.
Ah-So sauce is interesting stuff. It's bright red, somewhat sweet, very salty, and very sticky. It tends to stick to the cooked pork thickly, making it not really resemble [American] Chinese restaurant pork at all. It's still tasty though. Of course, after I had added it to the fried rice, the way the excess sauce rubbed off while stirring apparently left the pork resembling the Chinese restaurant pork perfectly.
And if MSG is a concern for you, then no problem, because there is no MSG in the Ah-So Sauce. I have never seen more than one brand of Ah-So Sauce in this area, but a quick check of the ingredients label will let you know if your Ah-So Sauce is also MSG Free.
Step 2: Pork Fried Rice
- 6 tbsp cooking oil
- 6 cups cooked rice
- 1/4 cup soy sauce (LaChoy brand or similar taste for best results)
- 1 cup chopped carrot bits
- 1 cup chopped green onions (scallions), or regular onion
- 1/2 a 12-16oz package of bean sprouts
- cooking spray (or more oil)
- 2 large eggs (3 if small)
- 1 cup Chinese pork, as prepared above
Add 6 tbsp cooking oil to a wok or wok-like pan at med-high heat. Put in 6 cups of cooked rice. Fresh, moist rice is best to work with, so either use freshly finished rice or microwave your leftover rice- covered- to re-heat and restore moisture. (If your rice has become very dry, drip some water over it and then cover and microwave to restore moisture).
Cover rice with 1/4 cup soy sauce (LaChoy brand soy sauce gave the best results). Stir until evenly coated. Press the rice flat into the pan and let it sit. Go ahead and press it down as far up against the sides of the pan as it will go, to get it all as flat as possible. About every 2 or 3 minutes, "flip" the rice- pretty much, just stir it around and then flatten it again. Cook until starting to look fried.
Turn down the heat to 1 setting under medium. Add 1 cup of chopped up carrot bits and stir. Add 1 cup of chopped green onions (or regular onion) and stir. Add two big handfuls of fresh bean sprouts (about half of a 12-16oz package), stir. Cover with a lid and let sit for 5 minutes, stirring once at the halfway point.
Now the veggies are starting to look cooked, while the beansprouts are still looking somewhat fresh (don't worry, they'll be done by the time you're finished). Push everything to one side of the pan to leave yourself some open space. Add a small amount of cooking oil or some cooking spray. Put in the 2 eggs (3 if small) and scramble them up, breaking them apart into small bits. Try pressing the tip of the spatula into them and moving it back and forth as you go. (Don't worry if some of the rice or veggies fall into them.) Then stir the egg bits into the rice and veggies.
Now you can turn off the heat, you're almost done.
Add about 1 cup of Chinese pork (as prepared above) into the rice, and stir thoroughly (excess Ah-So sauce will rub off on the rice while stirring). Then let sit for a short while to cool down a bit.
You have tasty Chinese pork fried rice! >^_^<
Try it out, tweak your ingredient amounts as needed, and you should be able to get perfect Chinese restaurant pork fried rice from this. >^_^< .
TSUKEMONO (JAPANESE PICKLE) RECIPES OR COOKBOOKS PLEASE?
Somewhere recently I ran across the word tsukemono, and read a little about how Japanese pickles are made by pressing veggies in just a little salt so that they pickle in their own juice pulled out by the salt. These Japanese pickled vegetables as a complete side dish all their own seems like a neat idea. Fascinated, I picked up a cute little [3 litre] Japanese pickle press on ebay.
All of it's instructions are in Japanese, but that's ok, it's easy to see how to use it. However, whatever nifty recipe suggestions it has in the booklet are lost for me. :(
Does anyone know of any recipes for putting veggies into a pickle press? Recipes are harder to find online than I thought they'd be. I found one for cabbage, carrots, and herb leaves together, but I'd like to find some simple suggestions for just carrots, just daikon, just cucumber, etc, and how much salt to use per X amount of these. (Carrots are what I have in the fridge now, and I'm dying to pickle them.. Daikon and other things I could pick up some time later.)
I saw a Tsukemono cookbook on Amazon.com while I was browsing for pickle press prices. Is anyone familiar with any cookbooks for this that they would recommend?
March is National Noodle Month!
The editors at Four Weeks Magazine
), the new monthly online magazine tailored to each week of a woman's cycle, want to celebrate National Noodle Month by selecting seven original noodle recipes from amateur chefs to appear in the food department of our March 2007 issue. What we're looking for:
* Amateur chefs -- no professional food preparers.
* One recipe using any kind of noodle.
* The noodle recipe can be for anything -- an appetizer, soup, entree or dessert.
* The recipe must be your original recipe (or your family's), easy to prepare, made from obtainable ingredients and, of course, delicious.
Photos and a brief story about how you came up with the recipe are encouraged. It's okay if your recipe has appeared or currently appears elsewhere.
We'll be basing our selections on originality and ease of preparation. The top seven recipes will be featured in the March 2007 issue along with the recipe creator's name and photo. A link to your food blog will also be included if you have one.
If you want your favorite noodle recipe to appear in Four Weeks Magazine
, send your recipe to editors[at]fourweeksmag.com
. We'll let you know if your recipe has been chosen!
eggs, beaten 1 teaspoon of Worcestershire sauce ( can be substituted with soy sauce for vegetarians)
1/2 cup milk 1 cup of mayonnaise
1 can condensed cream of celery soup
salt and pepper to taste
italian seasoned bread crumbs
2-1/2-3 cups (total) of chopped carrots, broccoli, cauliflower, and mushrooms*
2 cups of shredded cheddar cheese
Preheat oven to 350F
combine veggies, mayonnaise, milk, eggs, worcestershire or soy, and cheese. mix all ingrediants well. Pour into a stoneware or non-stick baking dish. sprinkle the top with the bread crumbs and bake 35-40 mins.
*I have made this with all broccoli and it was really good as well.
My hubby and I just moved into a new, cute, swanky but troubled cottage. Two women who are friends of the family are coming up tomorrow for dinner and to stay at a nearby hotel. I have no real ideas but here are some details and perhaps you smart folks can help me out.
Time and money for prepping are tight.
These ladies LOVE to imbide. The current favorites are dry manhattans and unsalted, minorly sweet margaritas.
They are from NYC and are food snobs (Italian is out because they were just at the San Gennaro festival)
We have a new gas grill and a very small kitchen.
I have access to a fresh seafood guy who sells maine mahogany clams $8 for 4 dozen.
He also sells lobster (too expensive) and crabs cakes (pretty good on the grill). There may be an issue with availabilityb ecause I can't get to him until tomorrow at noon.
I do not want to have to cook too much while they are there.
Other fresh produce or meats are easy to come by.
Premade or tapas style dinner is a possibility.
Ok, questions are welcome. Answers are even more welcome! Thank you!
Xposted to hell
am looking for a recipe for an Orange Poppy Cheese "Pullman" Pound Cake. (Yes, just like they serve at Starbucks...I want to make it at home!) I can find plenty of nutrional facts at various websites, but no recipes.
Here's a picture, so it's easier to understand what I'm talking about.
Hello all! Just wanted to share a recipe for tamagoyaki with spinach (pictured below in a bento I made recently).
Left: tamagoyaki with spinach, stir-fried Chinese broccoli, shrimp shiu mai, grape tomatoes
Right: 1 plain onigiri, 2 rolled in different flavor furikake, container of soy sauce
Also: chopsticks & furoshikimmmbento
is my just-launched bento blog. Come check it out if you like. :)
Here is the tamagoyaki with spinach recipe
(so easy and good!). The recipe was adapted from one one I found in Naomi Moriyama's Japanese Women Don't Get Old or Fat
. Others can be found in the entries and the recipes link.
( TAMAGOYAKI WITH SPINACHCollapse )
Preheat oven to 400F
Spray a medium sized corningware dish lightly with non-stick spray (ie "Pam")
2 whole chicken breasts, boneless/skinless, halved
4 firm but not underripe Roma tomatoes, thickly sliced lengthwise
4-6 tbsps crumbled feta cheese (more if you like more)
thinly sliced red onion
sliced black olives
oregano (dried or freshly chopped works)
Lay the chicken in the corningware so they are not packed tightly, but so there's not a TON of room around them. Cover them with the feta and add pepper to taste, adding sliced olives if you opt for them. Layer the sliced roma tomatoes over this, about one whole per chicken breast (use less if they are large romas or small breasts). Toss red onion over and around chicken, and sprinkle oregano over the whole thing. Cover the dish and bake for 1hr or until chicken is cooked through.
SO freaking good, very simple to make.
requested this a while ago:
Mayan Hot ChocolateFrom What's Cooking AmericaIngredients
2 cups boiling water
1 chile pepper, cut in half, seeds removed (with gloves)
5 cups light cream or whole or nonfat milk
1 vanilla bean, split lengthwise
1 to 2 cinnamon sticks
8 ounces bittersweet chocolate or
3 tablets Mexican chocolate, cut into 1/4" pieces
2 tablespoons sugar or honey, or to taste
l tablespoon almonds or hazelnuts, ground extra fine
In a large saucepan over medium-high heat, add chile pepper to boiling water. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside.
In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk.
Serve in small cups and offer ground almonds or hazelnuts and whipped cream.
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
3/4 cups packed dark brown sugar (I used 'best brown' because my Demerrara was dried out :()
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup diced unpeeled apple (I used one medium Granny Smith apple, cored not peeled though)
3/4 cup cranberries (I used dried - get them bulk in your grocery store)
1/2 cup chopped walnuts (optional)
Mix flour, baking soda, cinnamon and salt in a large bowl. In a separate bowl whisk eggs, sugar, oil, sour cream, and vanilla until smooth. Stir in apple, cranberries, and walnuts. Fold into dry ingredients. Bake in greased muffin cups at 350 degrees for 20 to 25 minutes.
I made these today. delicious.
* 1/2 cup margarine
* 1/2 cup sugar
* 1/2 cup molasses
* 1 egg yolk
* 2 cups sifted all-purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon ground cinnamon
* 1 teaspoon ground cloves
* 1 teaspoon ginger
* 1/2 teaspoon ground nutmeg
1. In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour, salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
2. Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost or decorate when cool.
--I substituted 1tbsp Trader Joe's Pumpkin Spice for the cinnamon, cloves and nutmeg, and added a pinch or two of black pepper to give it more of a kick, as I'm fairly certain that pumpkin spice is mostly cinnamon. I also used "full flavor" molasses. They came out great, except i overcooked the first batch by about 1 minute.
Also, I don't know where I learned this tip, but spray the measuring cup with nonstick spray before pouring molasses into it. It's a huge help.
Oh, and I never use margarine when I'm baking. Always butter.
ello, I must say this community is exactly what I'm looking for! Beautifully laid out, and amazing organization. I'm so pleased!
Anyway, I'm looking for a really simple and tasty spicy hot chocolate recipe. My first instinct was to Google myself one, but I've found most call for ingredients that I don't care to go out and try and find (i.e. Mexican chocolate).
Does anyone happen to have a recipe they love, or have at least tried and requires simple things like, chocolate, milk, cinnamon, etc. ;)
Thanks for your help!
love to cook, bake and eat, Im 20 years old, and finally have enough experience to have others confide in me when I go into the kitchen (ever mess up once and no one ever forgets it? that mess up banned me from the kitchen for years) So now I'm here ready to cook away and I am loving all the recipes I am seeing, I need to get a little binder of recipes going, but does anyone know of a site or anything where I can find recipes strictly to feed only 2 people? Living a pretty hectic life and tight on cash, my boyfriend and I arent always at the apartment and I hate wasting food, I do not like having left overs that will undoubtingly go to waste.
Any help appreicated.
ey, does any one have any great make-ahead-freeze-defrost-at-leisure-and-p
op-in-oven kind of recipes? i don't have the energy to cook every day and it would be most awesome to have something real (and not.. you know.. frozen burritos.). i can only eat defrosted broccoli&cheese quiche so many times.
(i'm not picky, and the only thing on my no list is mushrooms.)
any help is much appreciated.
rom the September 2005 issue of Bon Appetit
(recipe from Molyvos, in New York)
They suggest serving this dip with crudites or toasted pita triangles.
This recipe makes about 3 & 1/2 cups
4 red bell peppers
1/4 cup extra-virgin olive oil
2 garlic cloves, peeled
2 cups crumbled feta cheese
Char peppers directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, and quarter peppers. Puree peppers, oil, garlic, and cheese in processor. Season with salt and pepper. Chill at least 3 hours or overnight.
mmm delicious and easy to make!
|edith piaf- lili marleen|
(Note, this dish take a lot of time for marinating so be prepared for that)
6 boneless skinless chicken breasts
3 1/2 cups of tomato juice
2 cups of Mauna Lau Passion Fruit Juice
1 small can of crushed pineapple with juice
2 teaspoons of soy sauce
2 1/2 teaspoon of rice wine vinegar
2 tablepoons of Tabasco sauce
1 1/2 tablespoon of brown sugar
2 1/2 teaspoons corn starch
In a large bowl mix all ingrediants except corn starch for marinade until they are well blended together. Chill for 1 hour.
Arrange chicken breasts in a deep pan and poke holes into breasts to allow marinade to go into holes. Pour marinade copvering all breasts and regfrigerate covered for 24 hours. Save whatever leftover marinade in bowl and refrigerate as well
Take chicken out of fridge, pour excess marinade into bowl with leftover marinade, and arrange chicken to be broiled in over. Broil chicken until fully cooked
On stovetop, pour remaining marinade into saucepan and add the cornstarch to create a thick gravy like sauce. Serve sauce with chicken breast. Goes great with rice
I got this recipe from Horizon Organic Unsalted Butter box. I baked a few days ago and my Husband and friends love it. It's a great recipe.
1 cup Horizon Organic unsalted butter, melted (I melted my butter in a mixing bowl in another mixing bowl with hot water)
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. vanilla extract (I added a bit more for taste)
1 tsp. freshly grated orange zest (use the freshest you can find. Note: I also added in some juice from the orange)
3 organic large eggs
3 cups all-purpose flour
1 tsp. cinnamon (I added a bit more for taste)
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt (I used sea salt)
(1) 8 oz. crushed pineapple, drained (I chopped mine with a knife and retained some juice, not much though)
1 cup finely shredded zucchini
1 cup finely shredded carrots
3/4 chopped walnuts, lightly toasted
Horizon organic butter or cream cheese as accompaniment
Preparation (this is directly from the box unless, I commented in parentheses about my substitutions):
-Preheat the oven to 350 degrees.
-Butter and flour two 8-inch by 4-inch loaf pans (I used coconut oil to oil my loave pans. It worked great and added a nice crispiness to the crust.)
-In a spacious bowl, whish together the melted butter, brown sugar, white sugar, vanilla, orange zest, and eggs.
-In a separate bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt.
-Add the dry mixture to the wet and blend thoroughly with a sturdy spoon. (for added fun get your boyfriend/husband/friend to help you. As you stir, let your friend slowly pour in the flour mixture or vice versa)
-Stir in the drained pineapple, zucchini, carrots, and walnuts. Divide the batter evenly between the two prepared pans and bake in the middle of the preheated oven for about 50 minutes, until the loaves feel firm and springy when pressed in the center and a tester inserted comes out clean. Serve slightly warm or at room temperature with Horizon Organic butter or cream cheese.
-Loaves will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.
Nutrition Information per slice:
calories 165; Protein 3g; fat 9g;saturated fat 4g;cholesterol 38mg;carbohydrate 20g; sodium 80mg;calcium 18 mg;iron 1mg;vitamin A 1321IU; vitamin C 2mg
For more recipes or information about Horizon Organic products visit www. horizonorganic.com
It's my girlfriend's birthday on Sunday and she loves good chocolate, so I want to do a foundue for her. However, she's vegan and the only recipes I know involve cream or milk or somehting like that. Does anyone have any gourmet (she's a reeeallllyyy good cook so I want her to like it) vegan chocolate fondue recipes? I would be forever thankful for any help!
P.s. cross-posted like crazy
I got this out of the Save-On Foods flyer a few weeks ago and it's AWESOME.
1 ½ cup all-purpose flour
1tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup Becel margarine
¾ cup granulated sugar
½ cup plain yoghurt (or vanilla)
1tbsp finely grated lemon rind
1 ½ cups blueberries
½ cup icing sugar
1tbsp Western Family lemon juice
2tbsp Becel margarine
1. In a medium bowl, mix together flour, baking powder, soda and salt.
2. In a large bowl, with electric mixer, cream margarine and sugar until light and fluffy. Beat in egg and vanilla.
3. Stir in yoghurt and lemon rind. Stir dry ingredients into creamed mixture, just until well mixed.
4. Remove 1 cup batter and set aside. Spread rest of batter in 8" spring form pan greased on bottom only.
5. Place reserved batter back in bowl, stir in washed and well- dried blueberries. Spread over batter in pan.
6. Bake in 350°F (180°C) oven for 45 to 50 minutes or until cake springs back when touched in the centre.
7. Cool for 5 minutes then remove outer ring from pan. Cool completely.
8. In small bowl, mix together icing sugar, lemon juice and margarine until smooth. Drizzle from spoon over cake in thin stream.
ello All :)
Just to let you know, I've altered the look of our community! Made it a little more elegant looking...I like it - but I'd like to know what you think of it too!
Leave comments if you have suggestions, be they for the look of the community or for the community itself!
Herb tomatoes and Garlic Oil Whole Wheat Spaghetti(tuttlestein
Original post was deleted because of the mis-date/time which I pointed out to the OP (tuttlestein
). However, it wasn't rectified so I've just copied and pasted it into a new post :) Thanks! *End Mod Edit*
heres my recipe for herb tomatoes and garlic oil whole wheat spaghetti:
4 roma tomatoes
good quality olive oil
chopped garlic (about 2 cloves)
fresh thyme leaves
2 fresh rosemary sprigs
pinch of dried oregano
pinch of sugar
pinch of salt
GARLIC OIL WHEAT SPAGHETTI
box of whole wheat spaghetti
chopped garlic (about five cloves)
red pepper flakes
grated parmesano reggiano
Preheat oven to 375 degrees.
Cut tomatoes into slices (about 1/2 inch thick). Lightly brush a baking pan with olive oil. Arrange tomatoes on baking pan. Top tomatoes with a little thyme and rosemary, salt pepper and garlic. Drizzle olive oil over tomatoes.
Bake for about 20 minutes.
While tomatoes are baking, boil water. Once water is at a rolling boil, add pasta and cook until al dente.
Remove tomatoes and sprinkle a touch of sugar on them. Keep tomatoes warm in oven while you prepare the pasta.
In a pan, pour a good amount of olive and gently saute garlic (do not brown, just let garlic infuse the oil). Add some red pepper flake. Saute for about 5 minutes. Add cooked pasta to the oil and toss. Add freshly grated pepper, and a touch of salt.
Put pasta on a plate and arrange two or three tomato slices on top. Sprinkle with plenty of parmesan reggiano cheese, garnish with a ribboned basil leave and serve.
Serves three to four people.
'm in need of a GOOD recipe for guacamole. Anyone have one that they just adore and wanna share? The only problem is that I'm terribly picky. It HAS to be made with fresh ingredients. I've tried just about every packet type guac in the store, and it's just wrong. If anyone is familiar with the resturaunt "On the Border"...I absolutely positively -looove- their guac live, made at your table.
Thank you in advance!
This is a variation of my Vegan Brownie Recipe
Make the batter as described in the recipe
Instead of pouring it into a square pan, pour it into an 8" round cake pan.
When it's done and out of the oven, use a sharp knife to go 'round the edge to loosen it. Let it cool a few minutes, then place one (washed)
hand on the top, flat and flip the pan over, then place a plate on the bottom and flip it back. Allow the cake to cool fully on the plate.
Make up some whipped cream - sweeten it to taste.
Wash some strawberries, and cut them in half. Try and use ones that are fairly close in size, and not TOO big.
Cover the top and sides of the brownie cake with whipped cream, keeping it nice and smooth. Place halves of strawberries around edge so the wide part is at the bottom and the 'pointed' end sticks up.
Decorate the top with some strawberry slices, halves, or even whole ones.
Makes a great dessert - almost vegan, really - it's just the whipped cream that makes it only vegetarian!!
You can also double the batter recipe, and make two cakes and then put them together as a layer cake. Great alternative to sugary sweet, high fat cake ('course...the whipped cream is fatty...but whatever - the low-fat batter makes up for it :P)
-cooked chunked chicken breast
-peas, carrots, broccoli, mushrooms, other veggies to taste
-cooked linguine, fettucine, angel hair, spaghetti... whatever you have on hand (whole wheat works great too).
-fresh head of garlic, italian herbs, fresh ground pepper
-sauce (see below)
If starting out with raw chicken breast, drizzle with olive oil, sprinkle with italian herbs and lots of fresh crushed garlic, bake until done, and chunk. If using pre-cooked, try to use Italian seasoned chicken.
Fry bacon with several cloves of crushed garlic, lots of fresh ground pepper and a healthy dose of italian herbs (remember to use more if you are using fresh). I think it works better crispy for this dish, but that's just me. Drain well on paper towel once done, tear into chunks when cool.
While bacon is cooking, steam vegetables if fresh, or allow to defrost if frozen - they should be al dente. They will NOT be in sauce long enough to cook thorugh before serving. Sautee mushrooms with garlic and herbs if desired.
Cook pasta to desired doneness and drain. Prepare sauce in a large pot while pasta is cooking. Add meat and vegetables to sauce, then toss in pasta. Serve warm with bread.
Cheaty Cheesey Almost Alfredo Sauce:
This is slightly modified from a cookbook, but i don't remember where I got it from.
-5 oz can evaporated milk
-1/2 cup butter or margarine, cut into chunks
-Parmesan cheese (grated)
Combine milk and margarine in a medium saucepan. Heat over medium-high, stirring occasionally, until just boiling. Reduce heat to medium, simmer for five minutes, stirring frequently (try to keep butter from seperating out to top). Sauce should thicken slightly. Remove from heat after five minutes and immediately stir in parmesan cheese. Sauce should be thick but not grainy (could be anywhere from 3/4 c to 1 1/2 c, depending on numerous factors). Toss with pasta and enjoy.
(btw - blame sarcastro
for sendng me over this way!)
eat oven 350 degrees Farenheit
Spray an 8" square baking pan with oil, dust with cocoa
2 tbsp Becel margerine
1/2 cup cocoa powder
1 cup sugar
1 cup apple sauce (if you don't care about it being Vegan, use 3/4c apple sauce and 1 egg)
2 tsp vanilla
1/2 cup flour
1/4 tsp soda
1/4 tsp salt
Melt margerine over low heat
Remove from heat and stir in cocoa, sugar, egg
Add in apple sauce, vanilla and beat until smooth
Stir in flour, soda and salt
Pour into pan and bake for 25-30 mins
This recipe easily doubles, with great results (ie: bakes properly (when put into a 9X13 pan) and comes out tasty)
Actually you can make any bread pudding recipe you like, it's the Harding Sauce that is the big treat here!
Old Fashioned Bread Pudding
3 eggs, well beaded
½ cup sugar
1-1/2 teaspoon vanilla
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
4 slices soft white bread crust remove
2- [12 oz] cans evaporated milk
Preheat oven 350 degrees F. Combine the eggs, sugar, vanilla, salt, and
spices together. Crumble the bread into small pieces, and add to the egg mixture along with the evaporated milk. Mix well. Pour into 1-1/2 quart baking dish; dot with butter and bake 1 hour or until knife comes out clean after inserting into pudding. Serve warm or cold. Raisins may be added if desired. Cinnamon and nutmeg may be adjusted to taste. Yield: 8 servings
Thoroughly cream ½ cup butter with 2 c. powdered sugar. Add 1 tsp. vanilla. Spread in 8 x 8 x 2 inch pan. Chill to harden. Cut in squares. Stir 1 beaten egg yolk into creamed mixture, then fold in 1 stiffly beaten egg white. Chill.
Recipe from Auntie C’s restaurant in Park City Kansas (the home of BTK!).