from Tammy
Teriyaki Salmon
4 Salmon Filets
1 ounce Olive Oil
1 ounce Soy Sauce
Teriyaki Sauce – Kikkoman Teriyaki Baste & Glaze with Honey and Pineapple
Aluminum Foil
Grill ready!
Personal note:
Get your filets out and ready.
On the grill – lay down a large piece of foil and cook the salmon on the foil.
Take each fillet and dip first in soy sauce then in oil. Place on foil on grill.
Ladle teriyaki glaze on the fillets while cooking.
Cool salmon until done – serve.
Orzo Pasta
1 16 oz package of Orzo Pasta (Barilla)
2 garlic cloves
2 tablespoons of Olive Oil
1 cup total of cut up red and yellow peppers
1/3 cup parmesan cheese
Personal Note:
Read instructions clearly on Orzo Pasta and DO NOT over cook! Immediately drain water from pasta and set aside (making sure most of the water is out of the pasta – you will be adding it to some “oil” – so be careful it is on the dry side.) While the pasta is cooking – prepare the garlic and peppers. About 5 minutes before sitting down to eat – sauté garlic and peppers together in a hot sauté pan. When cooked together for a few minutes – add the orzo pasta and sauté ingredients together for a few more minutes. Turn all heat off and sprinkle the top with parmesan cheese. Serve.
Additional info:
I found the Teriyaki Glaze at Winco and the Orzo Pasta at Walmart. The Glaze has a “yellow” lid.The 16 oz package of the pasta – was the perfect size for my family. Great for dinner with a bit left over. The salmon however – was GONE!
Monday, August 26, 2013
Sloppy Joes
from Tammy
Half a white onion - chopped up
Salt and Pepper
1 lb Hamburger
1 can of Campbell's Chicken Gumbo Soup
Ketchup - 4-5 "swirls"
Mustard - 3-4 "swirls"
Hamburger Buns
Cheddar Cheese
Other topping options: Tomato, Avocado
Brown up the hamburger with the salt, pepper and onion.When the hamburger is cooked add the entire can of Chicken Gumbo Soup. Stir together. Add the Ketchup and Mustard. Simmer together until some of the liquid simmers off and it thickens slightly. Put some of the meat mixture on the hamburger Buns and add Cheese and any other topping you and your family would enjoy.
Half a white onion - chopped up
Salt and Pepper
1 lb Hamburger
1 can of Campbell's Chicken Gumbo Soup
Ketchup - 4-5 "swirls"
Mustard - 3-4 "swirls"
Hamburger Buns
Cheddar Cheese
Other topping options: Tomato, Avocado
Brown up the hamburger with the salt, pepper and onion.When the hamburger is cooked add the entire can of Chicken Gumbo Soup. Stir together. Add the Ketchup and Mustard. Simmer together until some of the liquid simmers off and it thickens slightly. Put some of the meat mixture on the hamburger Buns and add Cheese and any other topping you and your family would enjoy.
Penne/Classica Lasagna
from Tammy
1 package of Penne Pasta - cooked
1 bottle of Classico Spaghetti Sauce
1 bottle of Classico Fettuccine White Sauce
1 carton of Cottage Cheese OR Ricotta Cheese
1-2 cups of shredded Mild Cheddar or Colby Jack Cheese
When pasta is done cooking, drain water and add entire bottle of Red Sauce and stir together. Add the mixed up pasta into a greased 9x13 baking dish. Top with a thin layer of the Fettuccine sauce and then a thin layer of the cottage cheese or Ricotta cheese. Final layer would be the Colby Jack Cheese Or Mild Cheddar. Cover with tin foil and bake at 375 for 30 minutes or until hot and bubbly and the cheese is melted.
1 package of Penne Pasta - cooked
1 bottle of Classico Spaghetti Sauce
1 bottle of Classico Fettuccine White Sauce
1 carton of Cottage Cheese OR Ricotta Cheese
1-2 cups of shredded Mild Cheddar or Colby Jack Cheese
When pasta is done cooking, drain water and add entire bottle of Red Sauce and stir together. Add the mixed up pasta into a greased 9x13 baking dish. Top with a thin layer of the Fettuccine sauce and then a thin layer of the cottage cheese or Ricotta cheese. Final layer would be the Colby Jack Cheese Or Mild Cheddar. Cover with tin foil and bake at 375 for 30 minutes or until hot and bubbly and the cheese is melted.
Hot Cooked Ham Sandwiches
from Tammy
I always get my Cooked Ham at Maceys. I always get it sliced as "shredded". Cheese - I prefer Provolone - also cut from the Deli
1 lb of Cooked Ham - shredded
Provolone Cheese
Buns of your preference
Sandwich makings: Mayo, Mustard, Tomato, Avocado, Lettuce
On the stovetop - cook down the Cooked Ham on High Heat. As it cooks down, the water will cook out. You will have to drain it over the sink. Then continue to cook the meat down.
When it has browned to your liking - start to prepare your sandwich.
Next day - Ham / Tomato / Cottage Cheese Lunch
I always get my Cooked Ham at Maceys. I always get it sliced as "shredded". Cheese - I prefer Provolone - also cut from the Deli
1 lb of Cooked Ham - shredded
Provolone Cheese
Buns of your preference
Sandwich makings: Mayo, Mustard, Tomato, Avocado, Lettuce
On the stovetop - cook down the Cooked Ham on High Heat. As it cooks down, the water will cook out. You will have to drain it over the sink. Then continue to cook the meat down.
When it has browned to your liking - start to prepare your sandwich.
Next day - Ham / Tomato / Cottage Cheese Lunch
Fettuccine Alfredo
from Tammy
Melt: 1/4 cup Margarine
Add: 1 pint Heavy Cream
1 cup Parmesan Cheese
***beat with wisk until boils
Add:
2 T. Flour
Dash – Salt, Pepper, & Nutmeg
The Parmesan Cheese I use – “DiGiornio” Brand – Shredded
Melt: 1/4 cup Margarine
Add: 1 pint Heavy Cream
1 cup Parmesan Cheese
***beat with wisk until boils
Add:
2 T. Flour
Dash – Salt, Pepper, & Nutmeg
The Parmesan Cheese I use – “DiGiornio” Brand – Shredded
Roast Beef Quesadillas
from Tammy
1 lb of shredded, Italian Roast Beef
Cheddar Cheese
Uncooked Flour Tortillas
Cook up a Tortilla. Add Roast Beef and cheese. When the cheese has melted - serve.
Can serve with a Mango or Peach Salsa.
1 lb of shredded, Italian Roast Beef
Cheddar Cheese
Uncooked Flour Tortillas
Cook up a Tortilla. Add Roast Beef and cheese. When the cheese has melted - serve.
Can serve with a Mango or Peach Salsa.
Philly Sandwiches
from Tammy
1 lb of shredded, Italian Roast Beef1/2 of a
White Onion - chopped up
1 Green Pepper
1 can of Sliced Mushrooms
1 package of Cream Cheese
Provolone Cheese Slices
In a small amount of Olive Oil - sauté the Onion and Green Pepper together. Add the Roast Beef and Mushrooms. Cook together for 2-3 minutes. Start adding the Cream Cheese to the mixture and let it melt, mixing together. Prepare the sandwiches with the mixture and a slice of the provolone cheese.
1 lb of shredded, Italian Roast Beef1/2 of a
White Onion - chopped up
1 Green Pepper
1 can of Sliced Mushrooms
1 package of Cream Cheese
Provolone Cheese Slices
In a small amount of Olive Oil - sauté the Onion and Green Pepper together. Add the Roast Beef and Mushrooms. Cook together for 2-3 minutes. Start adding the Cream Cheese to the mixture and let it melt, mixing together. Prepare the sandwiches with the mixture and a slice of the provolone cheese.
French Dip Sandwiches
from Tammy
1 lb of shredded, Italian Roast Beef
1 package of Au Juice Seasoning
Hamburger Buns
Provolone Cheese Slices
Sandwich makings: Mayo, Mustard, Tomato, Avocado, Lettuce
In a saucepan, add the sliced Roast Beef. Add Water and the half of the Au Juice Package. Stir together and bring to a simmer. Let it simmer for 5 minutes. Prepare the sandwich with Mayo, Mustard, Cheese, Tomato, Avocado. Drain the Au Juice from the meat and add the meat to the sandwich.
1 lb of shredded, Italian Roast Beef
1 package of Au Juice Seasoning
Hamburger Buns
Provolone Cheese Slices
Sandwich makings: Mayo, Mustard, Tomato, Avocado, Lettuce
In a saucepan, add the sliced Roast Beef. Add Water and the half of the Au Juice Package. Stir together and bring to a simmer. Let it simmer for 5 minutes. Prepare the sandwich with Mayo, Mustard, Cheese, Tomato, Avocado. Drain the Au Juice from the meat and add the meat to the sandwich.
Deli Sliced Roast Beef Ideas
from Tammy
I always get my Roast Beef at Maceys. I always get it sliced as "shredded". I prefer the Italian Roast Beef - more flavor. Cheese - I prefer Provolone - also cut from the Deli
I always get my Roast Beef at Maceys. I always get it sliced as "shredded". I prefer the Italian Roast Beef - more flavor. Cheese - I prefer Provolone - also cut from the Deli
Chicken and Rice Casserole
from Tammy
1 Can of Campbell's Cream of Chicken Soup
1 1/3 cups of water
3/4 cup of uncooked white rice
1/2 tsp onion powder
1/4 tsp pepper
2 cups of Frozen Vegetables (I use Birdseye Corn, Green Beans and Carrots Mix)
4 Chicken Breasts
1/2 cup shredded cheese (sometimes I use some Pepper Jack cheese too - to spice it up a bit.)
Heat oven to 375. Stir the soup, water, rice, onion powder, pepper and veges together in a 9x13 baking dish. Top with chicken. Cover the baking dish with foil. Bake for 50 minutes or until the chicken is fully cooked and the rice is tender. Top with cheese. Serve.
1 Can of Campbell's Cream of Chicken Soup
1 1/3 cups of water
3/4 cup of uncooked white rice
1/2 tsp onion powder
1/4 tsp pepper
2 cups of Frozen Vegetables (I use Birdseye Corn, Green Beans and Carrots Mix)
4 Chicken Breasts
1/2 cup shredded cheese (sometimes I use some Pepper Jack cheese too - to spice it up a bit.)
Heat oven to 375. Stir the soup, water, rice, onion powder, pepper and veges together in a 9x13 baking dish. Top with chicken. Cover the baking dish with foil. Bake for 50 minutes or until the chicken is fully cooked and the rice is tender. Top with cheese. Serve.
Cool Whip/Jello Fruit Dip
from Tammy
1 container of cool whip
1/2 of package of cherry (or your favorite) jello
Mix together and let it sit. Serve with cut up fruit
1 container of cool whip
1/2 of package of cherry (or your favorite) jello
Mix together and let it sit. Serve with cut up fruit
Stovetop Potato and Green Beans
from Tammy
(served with chunked up ham)
2 large russet potatoes - peeled and cubed
1 can of green bean - with the juice
Water to the top of potatoes
Add all to a pot and simmer on the stove until the potatoes are a little over cooked. Serve with the juice. Sprinkle cheese on top. Possible sour cream or cottage cheese. Serve with Ham Chunks.
(served with chunked up ham)
2 large russet potatoes - peeled and cubed
1 can of green bean - with the juice
Water to the top of potatoes
Add all to a pot and simmer on the stove until the potatoes are a little over cooked. Serve with the juice. Sprinkle cheese on top. Possible sour cream or cottage cheese. Serve with Ham Chunks.
Chicken or Tilapia Seasoning Mix
from Tammy
Meat Preference Prepared
1 Tbsp butter or margarine
1 tsp Steak Seasoning
1/2 tsp dried parsley flakes
1/4 tsp dried thyme
1/4 tsp paprika
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
Place meat in a baking dish. Melt the butter and drizzle the meat with the melted butter. Combine all of the spices and sprinkle over the meat. Add a bit of water in the dish.
Cover with foil and bake at 375 for 1/2 hour for chicken.
Cover with foil and bake at 400 for 15 - 20 minutes for Tilapia
Use chicken on baked potatoes. Use tilapia for fish tacos or salad
Meat Preference Prepared
1 Tbsp butter or margarine
1 tsp Steak Seasoning
1/2 tsp dried parsley flakes
1/4 tsp dried thyme
1/4 tsp paprika
1/8 tsp onion powder
1/8 tsp garlic powder
1/8 tsp salt
1/8 tsp pepper
Place meat in a baking dish. Melt the butter and drizzle the meat with the melted butter. Combine all of the spices and sprinkle over the meat. Add a bit of water in the dish.
Cover with foil and bake at 375 for 1/2 hour for chicken.
Cover with foil and bake at 400 for 15 - 20 minutes for Tilapia
Use chicken on baked potatoes. Use tilapia for fish tacos or salad
Beans and Rice Soft Tacos
from Tammy
In a pot on the stove:
1 can of Black or Pinto Beans, drained and rinsed
1/3 cup of Salsa
1 cup of Water
Bring the above ingredients to a simmer then add:
1 cup of Dry Brown Minute Rice (Could use White Minute Rice if that's all you have) Turn off the heat, cover the pot with a lid and let stand 5 to 10 minutes. Stir up when ready to serve. (We add a drained Can of Corn at this time)
We use the "cook" tortillas.
On the tortilla:
Put rice/beans mixture, sour cream and cheese.
To dress up the Taco you could also add tomato, more salsa, avocado.
In a pot on the stove:
1 can of Black or Pinto Beans, drained and rinsed
1/3 cup of Salsa
1 cup of Water
Bring the above ingredients to a simmer then add:
1 cup of Dry Brown Minute Rice (Could use White Minute Rice if that's all you have) Turn off the heat, cover the pot with a lid and let stand 5 to 10 minutes. Stir up when ready to serve. (We add a drained Can of Corn at this time)
We use the "cook" tortillas.
On the tortilla:
Put rice/beans mixture, sour cream and cheese.
To dress up the Taco you could also add tomato, more salsa, avocado.
Sunday, August 18, 2013
Pizza Sauce Link
Try this great pizza sauce recipe. http://allrecipes.com/recipe/delicious-pizza-sauce-recipe/detail.aspx
Pain A L’ancienne
(Baguettes or pizza crust)
Yields 6 baguettes
6 c. unbleached bread flour
2 ¼ tsp. salt
1 ¾ tsp. instant yeast
2 ¼ c. plus 2 T to 3 c. ice cold water
1. Combine flour, salt, yeast, and water in the bowl of your mixer. Mix at medium speed until ingredients are thoroughly incorporated. The dough should be sticky on the bottom of the bowl but should release from the side. If not, sprinkle a small amount of flour in until this occurs, or dribble in water if the dough seems too stiff and cleats the bottom as well as the sides of the bowl. Lightly oil a large bowl and immediately transfer the dough. Mist the top of the dough with spray and cover the bowl with plastic wrap.
2. Immediately place the bowl in the refrigerator and chill overnight to retard fermentation.
3. The next day check the dough to see if it has risen in the fridge. It will probably be partially risen but not doubled in size. Leave the bowl of dough out at room temperate for about 2-3 hours, or longer if necessary, to allow the dough to wake up, lose its chill, and continue fermenting.
4. When ready to bake, preheat over to 425. Liberally flour your work surface, then put dough on flour. Sprinkle the top of the dough with flour, smoothing it over to cover any sticky spots. Cut the dough in strips (a pizza cutter works well), and carefully lift each strip onto an oiled cookie sheet. You can stretch each strip for a long, crisp baguette, or leave it as-is, for a shorter, softer one. Spray the oven with water, then bake for 10-15 minutes.
Yields 6 baguettes
6 c. unbleached bread flour
2 ¼ tsp. salt
1 ¾ tsp. instant yeast
2 ¼ c. plus 2 T to 3 c. ice cold water
1. Combine flour, salt, yeast, and water in the bowl of your mixer. Mix at medium speed until ingredients are thoroughly incorporated. The dough should be sticky on the bottom of the bowl but should release from the side. If not, sprinkle a small amount of flour in until this occurs, or dribble in water if the dough seems too stiff and cleats the bottom as well as the sides of the bowl. Lightly oil a large bowl and immediately transfer the dough. Mist the top of the dough with spray and cover the bowl with plastic wrap.
2. Immediately place the bowl in the refrigerator and chill overnight to retard fermentation.
3. The next day check the dough to see if it has risen in the fridge. It will probably be partially risen but not doubled in size. Leave the bowl of dough out at room temperate for about 2-3 hours, or longer if necessary, to allow the dough to wake up, lose its chill, and continue fermenting.
4. When ready to bake, preheat over to 425. Liberally flour your work surface, then put dough on flour. Sprinkle the top of the dough with flour, smoothing it over to cover any sticky spots. Cut the dough in strips (a pizza cutter works well), and carefully lift each strip onto an oiled cookie sheet. You can stretch each strip for a long, crisp baguette, or leave it as-is, for a shorter, softer one. Spray the oven with water, then bake for 10-15 minutes.
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