I want to mix all together into a watery mixture to spray on my hair nightly.I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
Aloe vera for hair
http://geebal.blogspot.com/2007/11/aloe-鈥?/a>
Total benefits of aloe vera
http://geebal.blogspot.com/2008/01/aloe-鈥?/a>I want to use aloevera gel in my hair, are there any recipes using water, glycerine and aloe vera gel on hair?
Check out this free cooking E-book, it might have what you're looking for.
There's some hair gel recipes like that. Letting the aloe vera dry in your hair will make it stiff like hair gel. Just mix it all together and see how it works, if you don't like the results then change the amounts. Trial and error. What are you trying to do though? You'll have to wash your hair every morning jsut to get the stiffness out. And washing your hair every day is not good for it. It strips is of its natural oils that are good for your hair.
Thursday, January 7, 2010
What are some student friendly recipes?
I'm a student, and I love to cook...but just don't really have the time!
What are some of your favourite, but student-friendly recipes?
Nothing with fish or pork, please!
Thanks so much in advance.What are some student friendly recipes?
1. Check out the sealed PRE-COOKED meats such as beef tips, roast with gravy, pork roast, chicken, baked ham, pork chops, meatloaf. Just pop into your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find these. Use for your meat with a side dish or two of vegetables, rice, or potatoes which can all be found on shelves or in the freezer section and they are already cooked. All are delicious.
.
2. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho鈥?/a>
.
3. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
.
4. 20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
5. The top brands of frozen dinners are very good now and are perfect for one or two people house holds. Just add a canned vegetable as a side dish. You can buy salad greens in lagre packages now. Buy the ones that have been pre-washed. Add your own dressing which you can buy in bottles.
6. Video On How To Cook A Rib Eye Steak on Stove Burner (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make鈥?/a>
7. Supermarket deli's have pre roasted chickens, fried chickens, roast beef, and side dishes. You can stop in on the way home and grab a quick dinner to take home.What are some student friendly recipes?
spaghetti Bolognese, you can make a big pot and freeze in separate containers, same with shepherds pie and lasagna and they dont cost very much to make
i think brownies would be a good choice
What are some of your favourite, but student-friendly recipes?
Nothing with fish or pork, please!
Thanks so much in advance.What are some student friendly recipes?
1. Check out the sealed PRE-COOKED meats such as beef tips, roast with gravy, pork roast, chicken, baked ham, pork chops, meatloaf. Just pop into your microwave; directions are on the packages. You will find these packages in the cold section (not the freezer). Ask a clerk to help you find these. Use for your meat with a side dish or two of vegetables, rice, or potatoes which can all be found on shelves or in the freezer section and they are already cooked. All are delicious.
.
2. How to Cook in Foil-videos:
http://www.kraftfoods.com/kf/cookingscho鈥?/a>
.
3. Dinner Recipes-videos:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
.
4. 20-Minute Meals:
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>
5. The top brands of frozen dinners are very good now and are perfect for one or two people house holds. Just add a canned vegetable as a side dish. You can buy salad greens in lagre packages now. Buy the ones that have been pre-washed. Add your own dressing which you can buy in bottles.
6. Video On How To Cook A Rib Eye Steak on Stove Burner (turn on your sound), click this link:
http://www.videojug.com/film/how-to-make鈥?/a>
7. Supermarket deli's have pre roasted chickens, fried chickens, roast beef, and side dishes. You can stop in on the way home and grab a quick dinner to take home.What are some student friendly recipes?
spaghetti Bolognese, you can make a big pot and freeze in separate containers, same with shepherds pie and lasagna and they dont cost very much to make
i think brownies would be a good choice
Anyone know of any good recipes for deer steaks?
I found some on the internet but you can never tell how they'll taste if no one has tried them.Anyone know of any good recipes for deer steaks?
Here's a good one:
6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 teaspoons ground mustard
1/2 teaspoon salt (Kosher is best)
1/2 teaspoon pepper
Place venison in a large Ziploc bag.
In a bowl, combine all of the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight.
Refrigerate remaining marinade.
Drain and discard marinade from the steaks.
Broil steaks 3-4 inches from the heat for 4 minutes.
Turn; baste with reserved marinade.
Broil 4 minutes longer.
Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
I prefer to grill venison to medium-rare at most so that it remains tender.
Serve steaks with more of the reserved marinade.Anyone know of any good recipes for deer steaks?
********Venison Barbeque
INGREDIENTS
1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks
DIRECTIONS
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
********VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips
1c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
the best thing to do with venison is just fry it quickly in a pan with butter. Be sure not to over cook it, or it will be tough.
This is how I make venison (deer steak) for my family and it is the only way I like it. First, soak the meat in buttermilk or milk overnight to get a lot of the game flavor out. After you have done that cut it into chunks.
On a plate put enough flour to cover all the meat. Season it how you would like. (I use garlic salt, season salt and pepper.)
Just make sure it is mixed all together.
In a pan melt 1/2 stick of butter, add onion (however much you would like.)
Also, add chopped garlic. You can buy this in a grocery store in a little jar, that will last a long time.
Roll the chunks of venison generously in the seasoned flour and fry on medium-high heat until no longer pink.
If the meat starts to stick, add more butter.
Everytime I make venison this way I get many compliments. Plus it is the ONLY way I like it.
I assume you mean some farm-raised venison, such as red deer meat from Iowa. The venison you'll receive will be much less tough in texture, and have a much milder flavor, than wild venison.
However, venison is still venison. For a quality-cut of steak (a NY strip style, ribeye, etc) just season it in whatever way you like, and cook it (grilling is preferred) as you would a beef steak. I don't recommend marinating quality steaks; save that for the lower cuts. Guidelines for ';doneness'; (internal temperature of the cooked meat) are identical to beef; in other words, 135-140 degrees internal would be rare-to-medium.
Venison (even farm-raised) still has a stronger flavor profile than beef, and it will stand up to more aggressive seasoning. I'm sure you will find quality recipes for seasonings and rubs on the website where you purchased the steaks.
EDIT: So far, everyone here seems to be forgetting that you've purchased farm-raised venison. Any ';gamey'; flavor will be greatly diminished by the fact that farm-raised animals---including deer---are fed a regular, standardized diet.
Think about turkey: wild turkey has a much stronger flavor than a store bought ';Butterball'; turkey. A wild turkey's diet is much more varied, which leads to more potent flavor. The same thing applies to deer.
I put flour on both sides of the steak and fry it in the pan.
No I really would not waste my money on deer meat, I have tried everything to get it tender and taste good, and well it stinks - that my opinion.
Here's a good one:
6 (4 ounce) boneless venison steak or 2 venison tenderloins (or any other red meat)
1/2 cup white vinegar
1/2 cup ketchup
1/4 cup vegetable oil
1/4 cup Worcestershire sauce
4 cloves garlic, minced
1 1/2 teaspoons ground mustard
1/2 teaspoon salt (Kosher is best)
1/2 teaspoon pepper
Place venison in a large Ziploc bag.
In a bowl, combine all of the remaining ingredients.
Pour half over the venison; seal bag and turn to coat.
Refrigerate overnight.
Refrigerate remaining marinade.
Drain and discard marinade from the steaks.
Broil steaks 3-4 inches from the heat for 4 minutes.
Turn; baste with reserved marinade.
Broil 4 minutes longer.
Alternatively, grill steaks on a gas grill over high heat for 3 1/2 to 4 minutes a side, basting often.
I prefer to grill venison to medium-rare at most so that it remains tender.
Serve steaks with more of the reserved marinade.Anyone know of any good recipes for deer steaks?
********Venison Barbeque
INGREDIENTS
1 (16 ounce) bottle Italian-style salad dressing
4 (1/2 pound) venison steaks
DIRECTIONS
Marinate the venison meat over night in the Italian dressing. Flip over at least one time during the marinade.
Cook meat on the grill over medium-high heat. Cook for 20 to 30 minutes or until done to your taste.
********VENISON STROGANOFF
4 c. meat cut in 1/4x1/4x1 1/2 inch strips
1c. chopped onions
2 c. sliced undrained canned mushrooms
2 cans beef stock or consomme
2 tbsp. flour
1 tsp. salt
Dash of nutmeg
2 c. sour cream
butter
Cook onions in butter in skillet until done. Separately, brown meat in butter, do not overcook. Combine meat, onions and mushrooms. Cook 10 minutes. Add consomme and cook 30 minutes.
Mix flour and seasonings with sour cream and add to mixture. Cook slowly about 2 hours or so. Serve over rice or noodles.
******** SWISS STEAK
4 strips of bacon
2 tsp. butter
1/2 lb. fresh sliced mushrooms
1 1/2 lb. venison steak
1/2 tsp. celery salt
1/2 tsp. garlic salt
1/8 tsp. pepper
1/2 c. flour
2 (15 oz.) cans tomato sauce
1 (10 3/4 oz.) can cream mushroom soup
1 tsp. Worcestershire sauce
1/2 c. water
1 med. sliced onion
1 med. pepper, cut into 1 inch pieces
Fry bacon strips until crisp. Remove from pan and crumble, set aside, save grease. In separate pan melt 2 teaspoons butter and saute sliced mushroom until tender (do not brown), set aside.
Remove all fat from venison and cut into 4 pieces. Sprinkle celery, salt, garlic salt and pepper on both sides of meat, roll in flour. Brown both sides in bacon grease (while browning, prepare sauce).
In 3 quart saucepan. Add tomato sauce, mushroom soup, Worcestershire sauce and water. Stir well. (More water may be added for a thinner sauce).
Add browned steak, crumbled bacon, mushrooms, sliced onions and green pepper. Simmer about 2 hours or until tender.
Serve on bed of steamed rice. Serves 4.
the best thing to do with venison is just fry it quickly in a pan with butter. Be sure not to over cook it, or it will be tough.
This is how I make venison (deer steak) for my family and it is the only way I like it. First, soak the meat in buttermilk or milk overnight to get a lot of the game flavor out. After you have done that cut it into chunks.
On a plate put enough flour to cover all the meat. Season it how you would like. (I use garlic salt, season salt and pepper.)
Just make sure it is mixed all together.
In a pan melt 1/2 stick of butter, add onion (however much you would like.)
Also, add chopped garlic. You can buy this in a grocery store in a little jar, that will last a long time.
Roll the chunks of venison generously in the seasoned flour and fry on medium-high heat until no longer pink.
If the meat starts to stick, add more butter.
Everytime I make venison this way I get many compliments. Plus it is the ONLY way I like it.
I assume you mean some farm-raised venison, such as red deer meat from Iowa. The venison you'll receive will be much less tough in texture, and have a much milder flavor, than wild venison.
However, venison is still venison. For a quality-cut of steak (a NY strip style, ribeye, etc) just season it in whatever way you like, and cook it (grilling is preferred) as you would a beef steak. I don't recommend marinating quality steaks; save that for the lower cuts. Guidelines for ';doneness'; (internal temperature of the cooked meat) are identical to beef; in other words, 135-140 degrees internal would be rare-to-medium.
Venison (even farm-raised) still has a stronger flavor profile than beef, and it will stand up to more aggressive seasoning. I'm sure you will find quality recipes for seasonings and rubs on the website where you purchased the steaks.
EDIT: So far, everyone here seems to be forgetting that you've purchased farm-raised venison. Any ';gamey'; flavor will be greatly diminished by the fact that farm-raised animals---including deer---are fed a regular, standardized diet.
Think about turkey: wild turkey has a much stronger flavor than a store bought ';Butterball'; turkey. A wild turkey's diet is much more varied, which leads to more potent flavor. The same thing applies to deer.
I put flour on both sides of the steak and fry it in the pan.
No I really would not waste my money on deer meat, I have tried everything to get it tender and taste good, and well it stinks - that my opinion.
What are so good Southern Recipes?
I'm makeing a cookbook for my step grandparents for xmas. They are from Maine/New york and travel down to VA all the time to visit me. They love the food here and can't gt waht the like up there very much. I just wanted to know so good recipes other than just fried chicken.What are so good Southern Recipes?
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Southern Pulled Pork
INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Southern Cornbread
INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Southern Cornbread dressing
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.What are so good Southern Recipes?
This is to good, I swap the Kielbasa for Chorizo sausage.
Red Beans and Rice with Ham Hocks and Kielbasa Sausage
Makes 6 servings
Ingredients:
1 pound red kidney beans
water
6 smoked ham hocks
14 cups water, divided
2 1/2 cups celery, fine chop
2 cups onion, fine chop
2 cups green bell pepper, fine chop
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound kielbasa or chorizo, cut diagonally into 1 inch pieces
4 1/2 cup hot cooked rice
Preparation:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Or cover with water, bring to a boil, remove from heat and let stand covered for 1 hour.
Place the ham hocks, 10 cups of water, the celery, onions, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan. Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.
Add drained beans and 4 cups of water to the pan. Bring to a boil, reduce the heat and simmer 1 hour, stirring often. Stir in kielbasa and simmer until the beans start to break up, approximately 30 to 45 minutes.
Scrape the bottom of the pan often to ensure that the beans are not sticking.
Remove the meat from the ham hocks and add to the beans and sausage. Stir and cook 10 minutes more or until ham is heated through.
';Southern-Fried Catfish'; - 6 servings
6 (1-lb.) whole catfish; dressed
1 cup cornmeal
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup milk
Salad oil
Hush puppies (recipe below)
1) Skin fish; remove and discard head and tail; set fish aside.
2) On waxed paper, combine cornmeal, flour, salt and pepper. Into pie plate, pour milk. Using tongs, dip each fish in milk, then coat well with cornmeal mixture.
3) In 10'; skillet over medium heat, heat 1/2'; oil to 375*. Fry fish, a few at a time, 5-6 minutes on each side until fish flakes easily when tested with a fork.
4) With pancake turner, lift cooked fish onto warm platter; keep warm until all fish are cooked. Serve with Hush Puppies.
(TIP: To skin catfish: With sharp knife, slit skin all the way around fish just below head. Using pliers, grasp skin above back fin and pull away from body.)
';Hush Puppies'; - 6 servings
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg; beaten
1/4 cup grated onion
Salad oil
1) In medium bowl, combine cornmeal, flour, baking powder, soda and salt. In small bowl, beat together buttermilk, eggs and onion. Pour all at once into dry ingredients; stir just until cornmeal is moistened.
2) In 4-quart saucepan, heat 2'; oil to 375*. Drop batter by tablespoonfuls into hot oil; fry a few at a time 1-2 minutes until golden. Drain on paper towels; serve hot. Yields 18.
';Southern Green Beans'; - 6 servings
1 lb. green beans; cut into 1'; pieces
6 slices bacon
1 medium onion; chopped
1/8 tsp. pepper
1) In 2-quart saucepan over medium heat, in 1'; boiling, salted water, heat beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp. Drain.
2) Meanwhile, in 10'; skillet over medium heat, fry bacon until crisp; remove and crumble. Pour off all but 2 tbsp. bacon drippings. In hot drippings, cook onion until tender. Add cooked beans, reserved bacon and pepper; heat through. Yields 3 1/2 cups.
(TIP: Substitute two 9-oz. pkgs. frozen cut green beans for fresh green beans. Cook as label directs; drain. Proceed as in step 2.)
';Southern Greens'; - 6 servings
1/2 lb. country ham
3 cups water
1 1/2 lbs. turnip greens, kale, mustard greens or collard greens
1/4 tsp. salt
1/4 tsp. pepper
Corn bread (optional)
White vinegar (optional)
1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.
3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham; stir together. Heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.
';Southern Biscuits'; - 2 dozen
2 cups all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/3 cup shortening
2/3 cup buttermilk
Heat oven to 450*. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly, until mixture looks like meal.
Stir in almost all the buttermilk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured cloth-covered board. Knead lightly 20-25 times, about 1/2 minute. Roll a little less than 1/2'; thick. Cut with floured biscuit-cutter. Place on ungreased baking sheet; bake 10-12 minutes or until golden brown.
(Note: If using self-rising flour, omit baking powder and salt.)
';Traditional Fried Ham and Real Redeye Gravy'; - Serves 2
2 slices country ham, preferably Smithfield; each 1/4'; thick, skin trimmed off
1/2 cup water
1/2 cup strong brewed coffee
1) Heat a nonstick skillet over medium-high heat; add ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tbsp. of the ham drippings.
2) Place the skillet with the drippings over high heat; stir in the water and coffee. Bring to a boil, scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.
';Creamy Grits'; - Serves 4
6 cups water
1 1/2 cups grits (not quick-cooking or instant); preferably stone-ground
1 tsp. salt
1 1/2 tbsp. unsalted butter
3 tbsp. heavy (or whipping) cream
Bring water to rapid boil in large heavy pot. Stir in the grits and salt all at once; mix well. Reduce heat to low; cover and cook, stirring occasionally, until smooth and thick, 20 minutes.
Stir in the butter and the cream; mix well and serve immediately.
I wasn't clear whether or not you wanted a fried-chicken recipe. I have made this one, and my notes say ';excellent and moist';...
';Southern Fried Chicken with Cream Gravy'; - 4 to 6 servings
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. chicken parts
1/4 cup bacon drippings or salad oil
1 1/2 cups milk or light cream
1 tbsp. chopped parsley
Hot cooked rice
1) In paper bag, combine flour, salt and pepper; add chicken, a few pieces at a time. Close bag and shake to coat chicken; repeat with remaining chicken pieces. Reserve 2 tbsp. flour mixture.
2) In 10'; skillet over medium-high heat, in hot bacon drippings, cook chicken pieces until well browned on all sides, turning frequently. Reduce heat to low; cover and cook about 35 minutes until chicken is fork-tender, turning pieces occasionally. Uncover during last few minutes to crisp skin. Remove chicken pieces to warm platter; keep warm.
3) To make gravy: Pour off all but 2 tbsp. drippings from skillet; blend in 2 tbsp. reserved flour mixture. Over medium heat, cook until golden, stirring and scraping bits loose from skillet.
4) Gradually stir in milk; heat to boiling, stirring constantly. Cook 1 minute more. Stir in parsley; season to taste with additional salt and pepper.
5) To serve: Spoon gravy over chicken; serve remaining gravy over rice.
My great grand mother was from the Eastern Shore of Maryland.
Here's a yummy Southern Thanksgiving side dish:
Creamed Onions
peel 1 lb pearl onions.
boil until tender, 12 to 15 minutes. Drain.
Make white sauce:
melt 4 tablespoons butter in a saucepan.
stir in 1/4 cup flour, cook it a little, don't let it brown
pour in 1 cup cold milk. Bring to boil over low heat, stirring constantly
Season with 1 teaspoon Italian Blend, salt and pepper to taste.
Add drained onions to sauce, stir in. Taste again for seasoning.
Serve in a lovely small casserole.
Enjoy
Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.
look for recipes of the traditional pound cake, sweet potato pie, pecan pie, fried pies, peach cobbler, collard greens, the traditional southern sweet tea made with only liptons of course. and don't forget the barbque.
This a great website: http://myweb.cableone.net/howle/page/sou鈥?/a>
Cheers,
';Southern';! Hey, you came to the right place! Here in Antarctica (as far south as you can get), we favor things like Hormel's Spam, and MREs (Meals Ready to Eat).
Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper sauce
1 tablespoon chopped parsley
hot cooked rice
PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.
Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.
or
Country Ham With Red-Eye Gravy
2 slices (8 ounces each) country ham, about 1/4-inch thick
2 tablespoons butter
1/2 cup strong brewed black coffee
1/3 cup water
PREPARATION:
In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan.
Pour over the ham slices and serve as a main dish or along with a big breakfast, with grits, biscuits, and eggs. Serves 2 to 4.
fried chicken, rice, and corn bread!
How far south? Chicken fried steaks are great---Biscuits and gravy---Red eye gravy----Greens----navy beans and rice---REALLY a great cook book for you would be Beyond grits and gravy......Great.....
Southern Fried Fish and Hush Puppies:
Peanut oil
1 1/2 cups stone-ground corn flour
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg
2 cups buttermilk
1 3/4 cups stone-ground whole-grain cornmeal
1/2 cup minced onion
1 teaspoon baking powder
1 teaspoon baking soda
3 pounds small whole red snapper, dressed (may use fillets)
Garnishes: lemon wedges, parsley sprigs
Pour oil to a depth of 1 1/2 inches in a stockpot or Dutch oven. Place it over medium-high heat, and heat to 375掳. Preheat oven to 200掳. Place wire racks on baking sheets, and set them aside.
While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, 1 teaspoon salt, black pepper, and red pepper.
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place remaining 1 teaspoon salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
When the oil reaches 375掳, dip each fish or fillet in the seasoned corn flour, coating it all over but shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Monitor the temperature closely so that it stays between 365掳 and 375掳. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces. Set aside any of the remaining corn flour.
Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that will allow you to hold the fish over the pot so excess oil can drain. Immediately place the pieces on a wire rack, and place in the oven to keep warm.
Continue frying until all of the fish are done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.
Add the reserved baking powder mixture to the hush puppy batter and mix well. Then add the leftover seasoned corn flour to the batter, a little at a time, until the batter is thick enough to be spooned. This will take about 1/4 to 1/2 cup of the remaining corn flour.
Make sure that the oil has returned to 375掳, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won't have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried. Garnish with lemon wedges and parsley sprigs, if desired. Serve the fish and hush puppies immediately.
Note: Corn flour is the finest grind of cornmeal; in Louisiana it's called ';fish fry.'; If you can't find it, you can make your own by grinding cornmeal in a blender or food processor.
Yield: 3 dozen
I LOVE LOVE LOVE chicken fried steak!
Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Chicken fried steak, mashed taters, and collard greens.
Black eyed peas slow cooked with hamhocks.
pecan pie
or just a whole roated pig....
green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good
Southern Fried Cabbage
INGREDIENTS
3 slices bacon, cut into thirds
1/3 cup vegetable oil
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste
1 head cabbage, cored and sliced
1 white onion, chopped
1 pinch white sugar
DIRECTIONS
Place the bacon and vegetable oil into a large pot over medium heat. Season with salt and pepper. Cook for about 5 minutes, or until bacon is crisp. Add cabbage, onion, and sugar to the pot; cook and stir continuously for 5 minutes, until tender.
Southern Pulled Pork
INGREDIENTS
1 tablespoon butter
2 pounds boneless pork roast
1 tablespoon Cajun seasoning
1 medium onion, chopped
4 cloves garlic, crushed
4 cups water
1 tablespoon liquid smoke flavoring
DIRECTIONS
Cut the pork roast into large chunks. Season generously with the Cajun seasoning. Melt butter in a large skillet over medium-high heat. Add pork, and brown on all sides. Remove from the skillet, and transfer to a slow cooker.
Add the onion and garlic to the skillet, and cook for a few minutes until tender. Stir in the water scraping the bottom to include all of the browned pork bits from the bottom of the pan, then pour the whole mixture into the slow cooker with the pork. Stir in liquid smoke flavoring.
Cover, and cook on High for 6 hours, or until meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker, and shred. Return to the slow cooker to keep warm while serving.
Southern Cornbread
INGREDIENTS
2 cups cornmeal
2 cups all-purpose flour
1/2 teaspoon salt
2 tablespoons baking powder
2 eggs
1 cup margarine, melted
4 cups buttermilk
DIRECTIONS
In a large bowl mix together the corn meal, flour, salt, and baking powder.
In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.
Southern Cornbread dressing
INGREDIENTS
4 skinless, boneless chicken breast halves
1 (16 ounce) package dry corn bread mix
1 (1 pound) loaf day-old white bread, torn into small pieces
4 tablespoons margarine
1/2 cup chopped onions
1/2 cup chopped celery
1 (10.75 ounce) can condensed cream of chicken soup
1/8 teaspoon garlic powder
2 teaspoons poultry seasoning
1/2 teaspoon ground black pepper
6 eggs
DIRECTIONS
Place the chicken breast halves in a large saucepan with enough water to cover. Bring to a boil. Cook 1 hour, or until the meat is tender and easily shredded. Shred chicken and set aside. Reserve 4 to 6 cups of the remaining broth.
Prepare an 8x8 inch pan of cornbread according to package directions. Crumble the corn bread into a large bowl. Mix in the white bread.
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium heat, melt the margarine and stir in the onions and celery. Slowly cook, stirring occasionally, until tender.
Stir the onions and celery into the bread mixture. Mix in the chicken, 4 cups reserved broth, cream of chicken soup, garlic powder, poultry seasoning, pepper and eggs. Blend with a potato masher until the mixture is the consistency of gelatin. Use more of the reserved broth as necessary to attain desired consistency. Transfer to a 9x13 inch baking dish.
Bake in the preheated oven 30 minutes, or until golden brown.What are so good Southern Recipes?
This is to good, I swap the Kielbasa for Chorizo sausage.
Red Beans and Rice with Ham Hocks and Kielbasa Sausage
Makes 6 servings
Ingredients:
1 pound red kidney beans
water
6 smoked ham hocks
14 cups water, divided
2 1/2 cups celery, fine chop
2 cups onion, fine chop
2 cups green bell pepper, fine chop
5 bay leaves
2 teaspoons white pepper
2 teaspoons dried thyme
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried oregano
1 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 tablespoon Tabasco sauce
1 pound kielbasa or chorizo, cut diagonally into 1 inch pieces
4 1/2 cup hot cooked rice
Preparation:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain before using. Or cover with water, bring to a boil, remove from heat and let stand covered for 1 hour.
Place the ham hocks, 10 cups of water, the celery, onions, bell pepper, bay leaves and seasonings in a 5 1/2 quart saucepan. Cover and bring to a boil over high heat.
Reduce the heat and simmer until meat is tender, about 1 hour. Remove the ham hocks and set aside.
Add drained beans and 4 cups of water to the pan. Bring to a boil, reduce the heat and simmer 1 hour, stirring often. Stir in kielbasa and simmer until the beans start to break up, approximately 30 to 45 minutes.
Scrape the bottom of the pan often to ensure that the beans are not sticking.
Remove the meat from the ham hocks and add to the beans and sausage. Stir and cook 10 minutes more or until ham is heated through.
';Southern-Fried Catfish'; - 6 servings
6 (1-lb.) whole catfish; dressed
1 cup cornmeal
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup milk
Salad oil
Hush puppies (recipe below)
1) Skin fish; remove and discard head and tail; set fish aside.
2) On waxed paper, combine cornmeal, flour, salt and pepper. Into pie plate, pour milk. Using tongs, dip each fish in milk, then coat well with cornmeal mixture.
3) In 10'; skillet over medium heat, heat 1/2'; oil to 375*. Fry fish, a few at a time, 5-6 minutes on each side until fish flakes easily when tested with a fork.
4) With pancake turner, lift cooked fish onto warm platter; keep warm until all fish are cooked. Serve with Hush Puppies.
(TIP: To skin catfish: With sharp knife, slit skin all the way around fish just below head. Using pliers, grasp skin above back fin and pull away from body.)
';Hush Puppies'; - 6 servings
1 1/2 cups white cornmeal
1/4 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 egg; beaten
1/4 cup grated onion
Salad oil
1) In medium bowl, combine cornmeal, flour, baking powder, soda and salt. In small bowl, beat together buttermilk, eggs and onion. Pour all at once into dry ingredients; stir just until cornmeal is moistened.
2) In 4-quart saucepan, heat 2'; oil to 375*. Drop batter by tablespoonfuls into hot oil; fry a few at a time 1-2 minutes until golden. Drain on paper towels; serve hot. Yields 18.
';Southern Green Beans'; - 6 servings
1 lb. green beans; cut into 1'; pieces
6 slices bacon
1 medium onion; chopped
1/8 tsp. pepper
1) In 2-quart saucepan over medium heat, in 1'; boiling, salted water, heat beans to boiling. Reduce heat to low; cover and simmer 10 minutes or until beans are tender-crisp. Drain.
2) Meanwhile, in 10'; skillet over medium heat, fry bacon until crisp; remove and crumble. Pour off all but 2 tbsp. bacon drippings. In hot drippings, cook onion until tender. Add cooked beans, reserved bacon and pepper; heat through. Yields 3 1/2 cups.
(TIP: Substitute two 9-oz. pkgs. frozen cut green beans for fresh green beans. Cook as label directs; drain. Proceed as in step 2.)
';Southern Greens'; - 6 servings
1/2 lb. country ham
3 cups water
1 1/2 lbs. turnip greens, kale, mustard greens or collard greens
1/4 tsp. salt
1/4 tsp. pepper
Corn bread (optional)
White vinegar (optional)
1) In 4-quart saucepan over medium-high heat, heat ham and water to boiling. Reduce heat to low; cover and simmer 30 minutes.
2) Meanwhile, wash greens well under running cold water. Trim and discard ribs and stems; drain greens. Add greens, salt and pepper to saucepan.
3) Over medium-high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until greens are tender. Drain greens, reserving liquid. Cool greens and ham until easy to handle. Cut up greens and ham; stir together. Heat through. Serve liquid with corn bread; serve greens with vinegar. Yields 5 cups.
';Southern Biscuits'; - 2 dozen
2 cups all-purpose flour
2 tsp. sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1/3 cup shortening
2/3 cup buttermilk
Heat oven to 450*. Measure flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly, until mixture looks like meal.
Stir in almost all the buttermilk. If dough is not pliable, add just enough milk to make a soft, puffy, easy-to-roll dough.
Round up dough on lightly floured cloth-covered board. Knead lightly 20-25 times, about 1/2 minute. Roll a little less than 1/2'; thick. Cut with floured biscuit-cutter. Place on ungreased baking sheet; bake 10-12 minutes or until golden brown.
(Note: If using self-rising flour, omit baking powder and salt.)
';Traditional Fried Ham and Real Redeye Gravy'; - Serves 2
2 slices country ham, preferably Smithfield; each 1/4'; thick, skin trimmed off
1/2 cup water
1/2 cup strong brewed coffee
1) Heat a nonstick skillet over medium-high heat; add ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tbsp. of the ham drippings.
2) Place the skillet with the drippings over high heat; stir in the water and coffee. Bring to a boil, scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.
';Creamy Grits'; - Serves 4
6 cups water
1 1/2 cups grits (not quick-cooking or instant); preferably stone-ground
1 tsp. salt
1 1/2 tbsp. unsalted butter
3 tbsp. heavy (or whipping) cream
Bring water to rapid boil in large heavy pot. Stir in the grits and salt all at once; mix well. Reduce heat to low; cover and cook, stirring occasionally, until smooth and thick, 20 minutes.
Stir in the butter and the cream; mix well and serve immediately.
I wasn't clear whether or not you wanted a fried-chicken recipe. I have made this one, and my notes say ';excellent and moist';...
';Southern Fried Chicken with Cream Gravy'; - 4 to 6 servings
1/2 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
2 lbs. chicken parts
1/4 cup bacon drippings or salad oil
1 1/2 cups milk or light cream
1 tbsp. chopped parsley
Hot cooked rice
1) In paper bag, combine flour, salt and pepper; add chicken, a few pieces at a time. Close bag and shake to coat chicken; repeat with remaining chicken pieces. Reserve 2 tbsp. flour mixture.
2) In 10'; skillet over medium-high heat, in hot bacon drippings, cook chicken pieces until well browned on all sides, turning frequently. Reduce heat to low; cover and cook about 35 minutes until chicken is fork-tender, turning pieces occasionally. Uncover during last few minutes to crisp skin. Remove chicken pieces to warm platter; keep warm.
3) To make gravy: Pour off all but 2 tbsp. drippings from skillet; blend in 2 tbsp. reserved flour mixture. Over medium heat, cook until golden, stirring and scraping bits loose from skillet.
4) Gradually stir in milk; heat to boiling, stirring constantly. Cook 1 minute more. Stir in parsley; season to taste with additional salt and pepper.
5) To serve: Spoon gravy over chicken; serve remaining gravy over rice.
My great grand mother was from the Eastern Shore of Maryland.
Here's a yummy Southern Thanksgiving side dish:
Creamed Onions
peel 1 lb pearl onions.
boil until tender, 12 to 15 minutes. Drain.
Make white sauce:
melt 4 tablespoons butter in a saucepan.
stir in 1/4 cup flour, cook it a little, don't let it brown
pour in 1 cup cold milk. Bring to boil over low heat, stirring constantly
Season with 1 teaspoon Italian Blend, salt and pepper to taste.
Add drained onions to sauce, stir in. Taste again for seasoning.
Serve in a lovely small casserole.
Enjoy
Black eyed peas, squash, low country boil, regional seafood recipes. GREENS of any kind. I love my husband's southern-ness.
look for recipes of the traditional pound cake, sweet potato pie, pecan pie, fried pies, peach cobbler, collard greens, the traditional southern sweet tea made with only liptons of course. and don't forget the barbque.
This a great website: http://myweb.cableone.net/howle/page/sou鈥?/a>
Cheers,
';Southern';! Hey, you came to the right place! Here in Antarctica (as far south as you can get), we favor things like Hormel's Spam, and MREs (Meals Ready to Eat).
Shrimp Creole
3 to 4 lbs medium-size fresh shrimp, peeled, deveined
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green onions
1 large green pepper, chopped
2 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1 cup water
1 1/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper, ground
2 bay leaves
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
dash hot pepper sauce
1 tablespoon chopped parsley
hot cooked rice
PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic.
Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.
Serves 8.
or
Country Ham With Red-Eye Gravy
2 slices (8 ounces each) country ham, about 1/4-inch thick
2 tablespoons butter
1/2 cup strong brewed black coffee
1/3 cup water
PREPARATION:
In a large skillet, fry the ham in butter over medium heat until lightly browned. Remove to a platter. To the skillet add the coffee and water. Boil until reduced by about 1/2, scraping up browned bits in the bottom of the pan.
Pour over the ham slices and serve as a main dish or along with a big breakfast, with grits, biscuits, and eggs. Serves 2 to 4.
fried chicken, rice, and corn bread!
How far south? Chicken fried steaks are great---Biscuits and gravy---Red eye gravy----Greens----navy beans and rice---REALLY a great cook book for you would be Beyond grits and gravy......Great.....
Southern Fried Fish and Hush Puppies:
Peanut oil
1 1/2 cups stone-ground corn flour
2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 large egg
2 cups buttermilk
1 3/4 cups stone-ground whole-grain cornmeal
1/2 cup minced onion
1 teaspoon baking powder
1 teaspoon baking soda
3 pounds small whole red snapper, dressed (may use fillets)
Garnishes: lemon wedges, parsley sprigs
Pour oil to a depth of 1 1/2 inches in a stockpot or Dutch oven. Place it over medium-high heat, and heat to 375掳. Preheat oven to 200掳. Place wire racks on baking sheets, and set them aside.
While the oil is heating, prepare the coating for the fish. In a wide bowl, mix corn flour, 1 teaspoon salt, black pepper, and red pepper.
Prepare the hush puppy batter. Mix the egg and buttermilk well in a medium-size bowl. Stir in cornmeal until well blended. Stir in onion. Place remaining 1 teaspoon salt, baking powder, and baking soda in a small bowl, and set both bowls aside while you fry the fish.
When the oil reaches 375掳, dip each fish or fillet in the seasoned corn flour, coating it all over but shaking off any excess. Carefully lower each piece into the hot oil. Fill the pot but do not crowd it; the oil should bubble up around each piece of fish. Monitor the temperature closely so that it stays between 365掳 and 375掳. Fry the fish until it is golden all over, about 2 to 3 minutes on each side, depending on the size of the pieces. Set aside any of the remaining corn flour.
Remove the fish from the oil in the same order that the pieces were immersed, using a wire-mesh strainer, tongs, or any tool that will allow you to hold the fish over the pot so excess oil can drain. Immediately place the pieces on a wire rack, and place in the oven to keep warm.
Continue frying until all of the fish are done, always waiting for the oil to return to the proper temperature before adding more. Then proceed with frying the hush puppies.
Add the reserved baking powder mixture to the hush puppy batter and mix well. Then add the leftover seasoned corn flour to the batter, a little at a time, until the batter is thick enough to be spooned. This will take about 1/4 to 1/2 cup of the remaining corn flour.
Make sure that the oil has returned to 375掳, and then drop the batter by spoonfuls into the hot oil, using 2 teaspoons: one to scoop up the batter and the other to scrape it off and into the oil. Fry the hush puppies until they are golden brown all over, about 3 minutes, again carefully monitoring the oil, and then place on a wire rack.
You probably won't have to put the hush puppies in the oven to stay warm because your guests will be picking at them. Besides, they stay warm a fairly long time, and there are plenty to go to around. Repeat the process until all the batter is fried. Garnish with lemon wedges and parsley sprigs, if desired. Serve the fish and hush puppies immediately.
Note: Corn flour is the finest grind of cornmeal; in Louisiana it's called ';fish fry.'; If you can't find it, you can make your own by grinding cornmeal in a blender or food processor.
Yield: 3 dozen
I LOVE LOVE LOVE chicken fried steak!
Texas-Style Chicken Fried Steak with Cream Gravy
It is hard to get much more Texan than Chicken Fried Steak. Quality of the beef really counts in this dish. This recipe calls for cube steaks, but good round steak that you have asked the butcher to run through the tenderizer or that you have tenderized yourself with a mallet (no big deal and can be a real stress reliever) can be even better.
4 tenderized beef cutlets (known in supermarkets as ';cube steak';) OR 1 round steak, with fat removed, that you've tenderized yourself (see above)
1 egg
1/4 cup milk
all-purpose flour
cooking oil or melted Crisco
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
1/4 teaspoon white pepper
Beat together the egg and milk and set aside. Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of beef cutlets.
Dredge the cutlets in the flour, shaking off the excess. Then dip each cutlet in the egg/milk mixture, then back in the flour. (You're going to get your hands messy here, so take your rings off.) Set cutlets aside on a piece of waxed paper.
Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes. Oil should be about a half-inch deep in the pan. Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
With a long-handled fork, carefully place each cutlet into the hot oil. Protect yourself (and your kitchen) from the popping grease that results. Fry cutlets on both sides, turning once, until golden brown. Reduce heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.
Cream Gravy
After the cutlets are removed from the pan, pour off all but about 2 tablespoons of oil, keeping as many as possible of the browned bits in the pan. Heat the oil over medium heat until hot.
Sprinkle 3 tablespoons flour (use the left-over flour from the chicken fried steak recipe (waste not -- want not) in the hot oil. Stir with a wooden spoon, quickly, to brown the flour.
Gradually stir in 3/4 cup milk and 3/4 cup water, mixed together, stirring constantly with the wooden spoon and mashing out any lumps. Lower heat, and gravy will begin to thicken. Continue cooking and stirring a few minutes until gravy reaches desired thickness. Check seasonings and add more salt and pepper according to your taste.
Note to Cream Gravy novices: Gravy-making is an inexact science. Cream gravy is supposed to be thick, but if you think it's too thick, add more liquid until you're satisfied with it.
Chicken fried steak, mashed taters, and collard greens.
Black eyed peas slow cooked with hamhocks.
pecan pie
or just a whole roated pig....
green bean casserole. green beans cream of mushrrom and fried cruchie onions on top and bake its sooooo good
What is a good website for low-sodium and / or low-cholesterol recipes?
http://www.lowsodium/recipes.com
http://www.lowcholesterol/recipes.com
http://www.lowsodium/cholesterol/recipes鈥?/a>What is a good website for low-sodium and / or low-cholesterol recipes?
Cooking Light has some great recipes, %26amp; there's a read out of nutritional data.myspace.com picture
http://www.lowcholesterol/recipes.com
http://www.lowsodium/cholesterol/recipes鈥?/a>What is a good website for low-sodium and / or low-cholesterol recipes?
Cooking Light has some great recipes, %26amp; there's a read out of nutritional data.
What are some really easy recipes that a 12 year old can cook?
not omlets or cereal i mean somethin special i guess.What are some really easy recipes that a 12 year old can cook?
Parmesan Chicken
Easy Slow Cooker Recipes Healthy Versions of Kids' Recipes One-Pot Meals 'People can't believe it when I tell them how little time it takes to fix this delicious chicken,' reports Mollie Hall of San Ramon, California. 'It's very moist inside and so pretty to serve with its lovely basil-flecked coating.'
Prep Time: 15m
Ready in: 15m
Yield: 4 servings
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.What are some really easy recipes that a 12 year old can cook?
Butterscotch Confetti
1/4 Cup Margerine
1/2 Cup Smooth Peanut Butter
1 Bag Butterscotch Chips
1 Bag Mini-Marshmallows (I use the coloured ones)
Place the margerine and peanut butter in a microwave-safe bowl, and microwave for about 2 minutes, but be careful not to burn them! Add in the butterscotch chips, and mix thoroughly to allow chips to melt. Stir until melted and smooth. Add mini-marshmallows, and stir until coated. Grease a 9脳9 casserole, and scoop mixture into pan. Refrigerate until set, then cut into small squares. Enjoy!
Easy and fun snack that you can make would be bread pizzas. Take a slice of bread (or an english muffin) and toast it. Then add some tomato sauce to it. Sprinkle some sweet basil, oregano, or italian herbs on it. Then add some cheese slices or shredded cheese. Add your favorite pizza toppings. Stick it on a plate into the microwave and watch as the cheese melts. Once the cheese melts, take it out of the microwave and let it cool for a moment. You don鈥檛 want to burn the roof of your mouth. It鈥檚 yummy, fast and fun.
Tuna Cakes
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup KRAFT Shredded Mild Cheddar Cheese 1/2 cup shredded carrots 1/3 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. CLAUSSEN Sweet Pickle Relish 3/4 cup water MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Potato Smashers
8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter 1/2 cup water 4 slices OSCAR MAYER Center Cut Bacon 2 Tbsp. KRAFT Zesty Italian Dressing 1/2 cup KRAFT Shredded Sharp Cheddar Cheese PLACE potatoes and water in 2-qt. microwaveable dish. Microwave, uncovered, on HIGH 10 min. or until potatoes are tender. Let stand 5 min. Meanwhile, cook bacon in large nonstick skillet on medium heat 8 to 10 min. or until crisp, turning frequently. Drain on paper towels.
DRAIN potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
HEAT dressing in skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 min. or until cheese is melted.
Diner Special Meat Loaf
1 lb. lean ground beef 1/2 cup KRAFT Original Barbecue Sauce 1/2 cup dry bread crumbs 1 egg, lightly beaten 1-1/4 cups water 3/4 cup milk 2 Tbsp. butter or margarine 1/2 tsp. salt 1-1/2 cups instant potato flakes 3 oz. PHILADELPHIA Cream Cheese, cubed 2 KRAFT Singles PREHEAT oven to 375掳F. Mix meat, barbecue sauce, bread crumbs and egg. Shape into loaf in 12x8-inch baking dish.
BAKE 55 minutes. Meanwhile, bring water to boil in medium saucepan. Add milk, butter and salt; stir in potato flakes. Add cream cheese; stir until completely melted.
SPREAD potato mixture over meatloaf; top with Singles. Bake an additional 5 minutes or until Singles begin to melt.
BHEL PURI Ingredients :
Puffed rice 4 cups
Sev 2 cups
Onion 1 no finely chopped
Tomato 2 nos finely chopped
Mango 1/2 cup finely chopped.
Tumeric 1 tsp
Carrot grated 1/4 Cup.
Cucumber 1/2 Cup finely chopped.
Potatoes 2 nos boiled,peeled %26amp; cubed
salt,chilli pwd acc to taste
Green chutney
sweet chutney
Methods :
For Green chutney:
Cilantro 1/2 bunch
green chillies 6 nos
potato wafers 1 tsp
salt %26amp; lemon juice.
Blend all the above to a fine paste %26amp; reserve.
Sweet/sour chutney:
Tamarind extract 1 cup
Pitted Dates 1/2 cup
Brown sugar 1 Tbsp.
Cumin Powder 2 tsp.
Chilli Powder 2 Tsp.
Salt Acc to taste
Boil the above till they reduce by half %26amp; cool.
Grind it to smooth consistency.
For Bhel poori:
mix all the ingredients %26amp; serve in an individual plates
immediately.In case of entertaining keep everything
seperately in individual bowls %26amp; let the guests mix
them by themselves.
go to; www.musictocare.com and look for a cookbook called ';the relaxed gourmet.'; lots of stuff that's made with stuff already made, but with instructions how to improve the taste and look. all resipes are 5-10 minute jobs.
Most kids like pizza so buy a ready made Boboli pizza crust, a jar of Ragu pizza sauce, sliced pepperoni, shredded Mozzarella cheese, Parmesan cheese, optional ingredients such as mushrooms, bell pepper, onion, sliced black olives and let your child be creative. Bake following directions on pizza crust package.
Another idea is for a potato side dish. Peel potatoes and cut into chunks. Toss with Italian salad dressing and place on cookie sheet sprayed with Pam. Bake at 400 for about 10 minutes, turn potatoes and continue baking another 10 minutes till brown on all sides. Goes well with any meat dish.
A good %26amp; easy dessert is Pink Stuff -- a fruit salad.
1 large tub Cool Whip
1 can cherry pie filling
1 can pineapple chunks
1 cup shredded coconut
1 cut chopped pecans
Combine all ingredients and chill till ready to serve.
Here are some good easy ones. Also go to www.kraftfoods.com and look on thier web-site. They have recipes for ';semi-homemade'; stuff. It's where you used pre-made stuffing, or gravy, or instant mashed potatoes to make your own wonderful creation in your own kitchen. But here are my easy recipes. These first 2 are 2 of my fav recipes and are super easy.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.
Rice:
When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.
Mexi-rice:
Use rice that is still warm.
Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as ';Fresh Salsa'; but El Paso or whatever would work as well.)
Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape帽o pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes. But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.
Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
Pork Chop Potato Bake
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushrrom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper
Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish.
Layer on the veggies. In a seperate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.
Cold Orzo Salad:
Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatoes, corn, feta cheese, and Italian dressing.
Warm Green and Potato Salad:
1 lb small red, white or yellow new potatoes
12 oz fresh green beans trimmed and cut into 1 inch pieces (approx 2 cups)
1/4 cup dried tomatoes in olive oil drained, and chopped
1/3 cup bottled parmesan or Italian salad dressing
4 cups pre-washed Italian salad greens
4 slices bacon, crisp cooked and crumbled (optional)
1/2 or 1/4 the potatoes, boil with the beans in lightly salted water until tender. Drain.
Return to the pan and add remaining ingredients
Tangy Watermelon Salad:
4 cups seedless watermelon-cubed
2 tbsp olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
3/4 crumbled feta cheese
1/4 cup coarsely chopped fresh mint or Italian parsley
Mix the oil, lime juice, and vinegar. Toss the watermelon with the oil and lime mix. Gently fold in feta cheese, and mint/parsley.
Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.
Cook 2 pork chop with the following: 1 red bell pepper cut into 1 inch pieces, 1/2 onion chopped into medium to small pieces, and 1 apple sliced. Cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon
Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
Hamburger soup:
1 pound hamburger
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 clove garlic chopped
1 large white potato peeled and chopped or 4-5 red potatoes depending on size halved or quartered
1 can corn or 1/2 bag frozen corn
1/2 bag frozen peas
Beef broth or beef bullion
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
Cook the burger and drain and set aside. In a large soup pot cook all veggies except corn and peas in some butter. Add the bay leaves and then also the liquid of your choice. Simmer until all the veggies are tender, and add seasonings to taste, the beef, and peas and corn. Simmer until corn and peas are heated thru and it is seasoned to your liking.
Enjoy!
Meat loaf is really easy to make and the recipe that I use is rally good! I can't think of the name right now but at the grocery store there is some dried onion mix stuff and it has the recipe on the back. Your mom might know what it is called. Its pretty simple to make.
You can check this out and see if this will help you out. Good Luck!!!!!!!!!!
http://www.kraftfoods.com/kf/YourKids/
Parmesan Chicken
Easy Slow Cooker Recipes Healthy Versions of Kids' Recipes One-Pot Meals 'People can't believe it when I tell them how little time it takes to fix this delicious chicken,' reports Mollie Hall of San Ramon, California. 'It's very moist inside and so pretty to serve with its lovely basil-flecked coating.'
Prep Time: 15m
Ready in: 15m
Yield: 4 servings
Ingredients
4 (4 ounce) boneless, skinless chicken breast halves
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
1/2 teaspoon dried basil
1 egg
1 tablespoon butter or margarine
1 tablespoon vegetable oil
Directions
Flatten chicken to 1/4-in. thickness.
In a shallow bowl, combine bread crumbs, Parmesan cheese and basil.
In another bowl, beat the egg. Dip chicken into egg, then coat with crumb mixture.
In a large skillet, brown chicken in butter and oil over medium heat for 3-5 minutes on each side or until juices run clear.What are some really easy recipes that a 12 year old can cook?
Butterscotch Confetti
1/4 Cup Margerine
1/2 Cup Smooth Peanut Butter
1 Bag Butterscotch Chips
1 Bag Mini-Marshmallows (I use the coloured ones)
Place the margerine and peanut butter in a microwave-safe bowl, and microwave for about 2 minutes, but be careful not to burn them! Add in the butterscotch chips, and mix thoroughly to allow chips to melt. Stir until melted and smooth. Add mini-marshmallows, and stir until coated. Grease a 9脳9 casserole, and scoop mixture into pan. Refrigerate until set, then cut into small squares. Enjoy!
Easy and fun snack that you can make would be bread pizzas. Take a slice of bread (or an english muffin) and toast it. Then add some tomato sauce to it. Sprinkle some sweet basil, oregano, or italian herbs on it. Then add some cheese slices or shredded cheese. Add your favorite pizza toppings. Stick it on a plate into the microwave and watch as the cheese melts. Once the cheese melts, take it out of the microwave and let it cool for a moment. You don鈥檛 want to burn the roof of your mouth. It鈥檚 yummy, fast and fun.
Tuna Cakes
2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup KRAFT Shredded Mild Cheddar Cheese 1/2 cup shredded carrots 1/3 cup KRAFT Mayo Real Mayonnaise 2 Tbsp. CLAUSSEN Sweet Pickle Relish 3/4 cup water MIX all ingredients. Cover and refrigerate 10 min.
HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.
COOK 3 min. on each side or until golden brown on both sides, turning over carefully.
Potato Smashers
8 small new potatoes (3/4 lb.), about 1-1/2 inches in diameter 1/2 cup water 4 slices OSCAR MAYER Center Cut Bacon 2 Tbsp. KRAFT Zesty Italian Dressing 1/2 cup KRAFT Shredded Sharp Cheddar Cheese PLACE potatoes and water in 2-qt. microwaveable dish. Microwave, uncovered, on HIGH 10 min. or until potatoes are tender. Let stand 5 min. Meanwhile, cook bacon in large nonstick skillet on medium heat 8 to 10 min. or until crisp, turning frequently. Drain on paper towels.
DRAIN potatoes; place on work surface. Press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
HEAT dressing in skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 min. or until cheese is melted.
Diner Special Meat Loaf
1 lb. lean ground beef 1/2 cup KRAFT Original Barbecue Sauce 1/2 cup dry bread crumbs 1 egg, lightly beaten 1-1/4 cups water 3/4 cup milk 2 Tbsp. butter or margarine 1/2 tsp. salt 1-1/2 cups instant potato flakes 3 oz. PHILADELPHIA Cream Cheese, cubed 2 KRAFT Singles PREHEAT oven to 375掳F. Mix meat, barbecue sauce, bread crumbs and egg. Shape into loaf in 12x8-inch baking dish.
BAKE 55 minutes. Meanwhile, bring water to boil in medium saucepan. Add milk, butter and salt; stir in potato flakes. Add cream cheese; stir until completely melted.
SPREAD potato mixture over meatloaf; top with Singles. Bake an additional 5 minutes or until Singles begin to melt.
BHEL PURI Ingredients :
Puffed rice 4 cups
Sev 2 cups
Onion 1 no finely chopped
Tomato 2 nos finely chopped
Mango 1/2 cup finely chopped.
Tumeric 1 tsp
Carrot grated 1/4 Cup.
Cucumber 1/2 Cup finely chopped.
Potatoes 2 nos boiled,peeled %26amp; cubed
salt,chilli pwd acc to taste
Green chutney
sweet chutney
Methods :
For Green chutney:
Cilantro 1/2 bunch
green chillies 6 nos
potato wafers 1 tsp
salt %26amp; lemon juice.
Blend all the above to a fine paste %26amp; reserve.
Sweet/sour chutney:
Tamarind extract 1 cup
Pitted Dates 1/2 cup
Brown sugar 1 Tbsp.
Cumin Powder 2 tsp.
Chilli Powder 2 Tsp.
Salt Acc to taste
Boil the above till they reduce by half %26amp; cool.
Grind it to smooth consistency.
For Bhel poori:
mix all the ingredients %26amp; serve in an individual plates
immediately.In case of entertaining keep everything
seperately in individual bowls %26amp; let the guests mix
them by themselves.
go to; www.musictocare.com and look for a cookbook called ';the relaxed gourmet.'; lots of stuff that's made with stuff already made, but with instructions how to improve the taste and look. all resipes are 5-10 minute jobs.
Most kids like pizza so buy a ready made Boboli pizza crust, a jar of Ragu pizza sauce, sliced pepperoni, shredded Mozzarella cheese, Parmesan cheese, optional ingredients such as mushrooms, bell pepper, onion, sliced black olives and let your child be creative. Bake following directions on pizza crust package.
Another idea is for a potato side dish. Peel potatoes and cut into chunks. Toss with Italian salad dressing and place on cookie sheet sprayed with Pam. Bake at 400 for about 10 minutes, turn potatoes and continue baking another 10 minutes till brown on all sides. Goes well with any meat dish.
A good %26amp; easy dessert is Pink Stuff -- a fruit salad.
1 large tub Cool Whip
1 can cherry pie filling
1 can pineapple chunks
1 cup shredded coconut
1 cut chopped pecans
Combine all ingredients and chill till ready to serve.
Here are some good easy ones. Also go to www.kraftfoods.com and look on thier web-site. They have recipes for ';semi-homemade'; stuff. It's where you used pre-made stuffing, or gravy, or instant mashed potatoes to make your own wonderful creation in your own kitchen. But here are my easy recipes. These first 2 are 2 of my fav recipes and are super easy.
Crock Pot Chicken Salsa Curry
10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream
Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.
When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.
This would go well with rice or cous cous.
If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.
Rice:
When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.
Mexi-rice:
Use rice that is still warm.
Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as ';Fresh Salsa'; but El Paso or whatever would work as well.)
Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape帽o pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes. But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.
Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!
Creamy chicken enchiladas:
1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese
Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.
Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.
Pork Chop Potato Bake
6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushrrom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper
Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish.
Layer on the veggies. In a seperate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.
Cold Orzo Salad:
Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatoes, corn, feta cheese, and Italian dressing.
Warm Green and Potato Salad:
1 lb small red, white or yellow new potatoes
12 oz fresh green beans trimmed and cut into 1 inch pieces (approx 2 cups)
1/4 cup dried tomatoes in olive oil drained, and chopped
1/3 cup bottled parmesan or Italian salad dressing
4 cups pre-washed Italian salad greens
4 slices bacon, crisp cooked and crumbled (optional)
1/2 or 1/4 the potatoes, boil with the beans in lightly salted water until tender. Drain.
Return to the pan and add remaining ingredients
Tangy Watermelon Salad:
4 cups seedless watermelon-cubed
2 tbsp olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
3/4 crumbled feta cheese
1/4 cup coarsely chopped fresh mint or Italian parsley
Mix the oil, lime juice, and vinegar. Toss the watermelon with the oil and lime mix. Gently fold in feta cheese, and mint/parsley.
Basic Stew:
1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.
Cook 2 pork chop with the following: 1 red bell pepper cut into 1 inch pieces, 1/2 onion chopped into medium to small pieces, and 1 apple sliced. Cook the chops in a tiny bit of oil, brown on one side and turn, add the onions, pepper, and apples. Cook until chops are done and the other ingredients are crisp tender. Serve with rice.
The next recipe is for as many chops as you want to make. Salt and pepper both sides of the chops, place in a baking dish. Top EACH chop with the following
1 tbsp brown sugar
1 tbsp ketchup
1 slice onion
1 slice lemon
Bake at 350 for about 30-45 min depending on how many chops, and how thick they are. This dish creates just a tiny bit of a nice sweet tangy sauce. You can simmer an extra serving or 2 the topping ingredients on the stove top with a little water if you would like. I serve this dish over rice also. Different sounding but very good!!!
Hamburger soup:
1 pound hamburger
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 clove garlic chopped
1 large white potato peeled and chopped or 4-5 red potatoes depending on size halved or quartered
1 can corn or 1/2 bag frozen corn
1/2 bag frozen peas
Beef broth or beef bullion
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves
Cook the burger and drain and set aside. In a large soup pot cook all veggies except corn and peas in some butter. Add the bay leaves and then also the liquid of your choice. Simmer until all the veggies are tender, and add seasonings to taste, the beef, and peas and corn. Simmer until corn and peas are heated thru and it is seasoned to your liking.
Enjoy!
Meat loaf is really easy to make and the recipe that I use is rally good! I can't think of the name right now but at the grocery store there is some dried onion mix stuff and it has the recipe on the back. Your mom might know what it is called. Its pretty simple to make.
You can check this out and see if this will help you out. Good Luck!!!!!!!!!!
http://www.kraftfoods.com/kf/YourKids/
Anyone know of some good spagetti sauce recipes?
i absolutely love spagetti, but have yet to try my hand at making some homemade sauce! anyone know of some good, not totally expensive, recipes? thanks!Anyone know of some good spagetti sauce recipes?
Here is a simple, but delicious recipe by one of my favorite cooks. Also, the recipe won't break your wallet :)
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)Anyone know of some good spagetti sauce recipes?
LOTS HERE !!
http://search.foodnetwork.com/food/recip鈥?/a>
www.recipezaar.com has alot of amazing recipes and reviews of the recipes :)
I can't stand chunks and I like mine mildly sweet. I either make meatballs out of ground beef and ground sausage browned in some olive oil fresh crushed garlic or just brown up the meat mixture itself. In a pot I use tomato sauce and paste, Italian seasonings, a bit of vinegar and some sugar, I don't measure anything, just keep tasting until it is the way I like it, add in the drained meatballs or ground beef/sausage stir into the sauce and let simmer.
One advice from a pro: Use OLIVE OIL.
Here is a simple, but delicious recipe by one of my favorite cooks. Also, the recipe won't break your wallet :)
1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)Anyone know of some good spagetti sauce recipes?
LOTS HERE !!
http://search.foodnetwork.com/food/recip鈥?/a>
www.recipezaar.com has alot of amazing recipes and reviews of the recipes :)
I can't stand chunks and I like mine mildly sweet. I either make meatballs out of ground beef and ground sausage browned in some olive oil fresh crushed garlic or just brown up the meat mixture itself. In a pot I use tomato sauce and paste, Italian seasonings, a bit of vinegar and some sugar, I don't measure anything, just keep tasting until it is the way I like it, add in the drained meatballs or ground beef/sausage stir into the sauce and let simmer.
One advice from a pro: Use OLIVE OIL.
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