Monday, June 28, 2010
Friday, June 25, 2010
1 LB. HAMBURGER, THAWED
3 PIECES OF BREAD, TORN
½ ONION, CHOPPED (I PREFER TO SAUTEE MINE)
½ CAN CREAM OF CHICKEN SOUP
(EITHER MIX IN OR POUR ON TOP - I HAVE ALSO USED A FULL CAN. I MIX IN THE SOUP, SINCE I USE SMALLER DISHES TO BAKE THEM IN)
I HAVE ALSO ADDED IN SHREDDED CARROTS, ZUCCHINI AND MUSHROOMS
(IF YOU HAVE THEM ON HAND AND WANT TO ADD THEM)
2 TSP. SOY SAUCE, OPTIONAL (THE AMOUNT DEPENDS ON YOUR PREFERENCE)
GARLIC SALT, OPTIONAL (I SPRINKLE ON ONIONS WHILE I SAUTÉ THEM)
MIX ALL INGREDIENTS TOGETHER AND FORM IN TO PANS. I USE THREE SMALL CORNING WEAR PANS. USE WHATEVER YOU HAVE ON HAND.
PREHEAT OVEN TO 350*
BAKE 20-25 MINUTES
SPRINKLE BROWN SUGAR ON TOP
BAKE ANOTHER 10-15 MINUTES, OR UNTIL ITS COOKED THROUGH.
Wednesday, June 9, 2010
1 pkg of yeast, or quick rising yeast
1/2 c warm water
3 c flour
1 1/4 tsp salt
1 tsp sugar
1 c lukewarm water
Dissolve yeast and 1/2 cup of warm water. Add sugar and stir until dissolved. Let sit for 10-15 minutes until water is frothy
Combine flour and salt in large bowl. Make a small depression in the middle of the flour and pour the yeast water, slowly also add the 1 cup of warm water. Stir with a wooden spoon until elastic.
Place dough on floured surface and knead for 10-15 minutes. You have kneaded successfully when the dough is smooth, elastic and no longer sticky.
Coat large bowl with oil and make sure your dough is coated as well. Place covered bowl in a warm place for about 3 hours, or until it has doubled in size.
When ready, roll out in a rope and pinch off 10-12 small pieces. Place balls on floured surface, cover and let sit for about 10 minutes. In the mean time, preheat your oven to 500 degrees farenheit and make sure the rack is at the very bottom. You should also preheat your baking sheet.
Roll out each ball of dough with a rolling pin into circles (about 5-6 inches accross and about 1/4 inch thick).
Bake each pita for 4 minutes until bread puffs up. Turn over and bake for an additional 2-3 minutes. Remove from baking sheet and continue baking the rest of the pita bread.
Thursday, June 3, 2010
1 1/2 pds. RIB-EYE or EYE-of-ROUND Steak
1 Tbs. OLIVE OIL (I do not have a non-stick skillet, so I doubled the Olive Oil)
1 WHITE ONION
1 RED BELL PEPPER [my addition]
1 SWEET YELLOW PEPPER [my addition]
1 RED JALAPENO PEPPER [my addition]
8 Slices PROVOLONE Cheese
COARSE SALT and GROUND PEPPER
Freeze the Rib-Eye or Eye-of-Round Steak 35 minutes.
Thinly slice the Onion, and Peppers.
Once you remove steak from freezer slice very thinly against the grain with a serrated knife and season with Coarse Salt and Ground Pepper.
In a non-stick skillet, heat the olive oil, and cook the sliced White Onion, and Peppers until onion has browned and all have begun to soften.
Transfer Onion and Peppers to bowl. Wipe non-stick skillet clean, otherwise add steak and cook until cooked through and browned around edges.
Gather meat evenly into two mounds and top with Onion, Peppers and 4 slices of Provolone per mound.
Cook until cheese melts. Serve on toasted Hoagie Roll.
Wednesday, June 2, 2010
1 whole Small Carrrot, Finely Minced
1 whole Celery Stalk, Finely Minced
1 Tablespoon Garlic, Crushed And Minced
1 pound White Mushrooms, Sliced Thin
4 ounces, fluid Chablis White Wine
4 ounces, fluid Tomato Juice
4 ounces, fluid Chicken Broth
1 pint Heavy Whipping Cream
1 cup Parmesan Cheese, Freshly Grated
1 teaspoon Cornstarch
¼ cups Water
1 pinch Salt And Pepper, to taste
Heat oil, over medium heat, in a large deep pot.
Next, add your garlic, right as the carrots and celery start to cook down.
It was truly delicious. I couldn't get enough of it.
Unless you have a large group, I would recommend cutting the recipe in half.
WHITE SAUCE CHICKEN ENCHILADAS
1 Can Cream of Chicken Soup
½ Cup Sour Cream
2 oz. Diced Green Chilies
¼ Cup Onion, Chopped (sauté, if preferred cooked)
8 oz. Chicken Breast, Cooked (chopped or shredded)
5 ea. 6 inch Flour Tortillas
¼ Cup Mozzarella Cheese, Shredded (6 cheese blend is good too)
¼ Cup Black Olives
Preheat oven to 400*
Mix soup, sour cream, chilies, and onions in a bowl. Spread ¼ of mixture in the bottom of a casserole dish. Divide chicken evenly between the tortillas and place down the center of the tortillas. Spoon 2 T. of soup mixture over the chicken in each tortilla. Roll up tortillas and place enchiladas edge side down in the casserole dish. Spoon remaining sauce over enchiladas and sprinkle with mozzarella cheese and olives.
Bake 10-15 minutes or until heated through.
CHOCOLATE PEANUT BUTTER NO BAKE COOKIES
1 STICK BUTTER
½ CUP CHOCOLATE CHIPS
½ CUP MILK
2 CUPS SUGAR
1 TBS. VANILLA
½ CUP PEANUT BUTTER
3 CUPS OATS
BOIL BUTTER, CHOCOLATE CHIPS, MILK, SUGAR, VANILLA AND PEANUT BUTTER FOR ONE MINUTE. ADD OATS AND MIX WELL. SPOON ON TO WAX PAPER AND LET COOL.
MAKES APPROX. 40 COOKIES.