Chicken Parmesan   Sauce (you may use your preferred canned marinara sauce for ease of preparation) ½ large Onion , grated ¼ cup Olive Oil 2 cloves Garlic, minced 1 can Crushed Tomatoes, 28 oz 1 pinch Red Pepper Flakes 1 pinch Sugar 1 teaspoon Dried Oregano Spaghetti, or other noodle pasta Chicken 4 Chicken Breast Cutlets, or vegetarian alt. Salt, too taste 2 eggs 1 cup Bread Crumbs 1 cup Parmesan Cheese, divided ¼ cup Olive Oil 2 tablespoons Fresh Basil, thinly sliced 8 ounces Mozzarella Cheese, thinly sliced   Servings/Yield: Servings: -- Rating:  Difficulty:

1.Sauce: By all means, feel free to use you favorite canned marinara sauce  if you choose. Otherwise: Coarsely grate onion. Heat live oil over med-high heat. Add onions and  sauté for 2 to 3 minutes. Add garlic and cook for about a minute more. Add  tomatoes, red pepper flakes, oregano and sugar. Simmer uncovered for  about 10 minutes. 2.Prepare Pasta: Boil pasta and set aside to reheat in sauce later. 3.Chicken: Preheat oven to 400 degrees. Place cutlets, one at a time, between two pieces of wax paper or in a ziplock  bag. Pound to about 1/4 to 1/2 inch thickness. (This may not be required  for the vegetarian alternative). Salt and pepper the cutlets. In a shallow container, mix the bread crumbs, 1/2 cup parmesan cheese and  a pinch of salt. In a separate pan, whisk the eggs. Heat oil on med-high. Dredge cutlets in egg mixture, and then the bread crumbs. Saute' until  golden brown, about 3 to 4 minutes per side. 4.For baking: Spread enough sauce to thickly coat the bottom of a baking  dish. Arrange the brown cutlets on top of the sauce. Then place more sauce  over each cutlet. (try to retail 1/3 of the sauce for the pasta). Sprinkle basil,  and then top each cutlet with mozzarella slices and remaining parmesan  cheese. Bake for 10 to 12 minutes. 5.To serve: While baking, combine pasta with remaining sauce in sauté  pan to reheat. Stir sauce and pasta together. Place a bed of pasta on a plate, and then top with chicken to serve.   Source Mitzi, of course : Used on Blog Cuisine North American

Read more...

Sorry for the delay....

We have been busy....but we will be cooking for you real soon!!!!

A big ol' Howdy-Do to all our friends and family!  Miss you already!

Read more...

Savory Spiced Nuts 1 cup Walnuts 1 cup Pecans ½ cup Unroasted Peanuts 2 ½ tbsp. Peanut Oil 2 tbsp. Dried Rosmary 1 tbsp. Granulated Sugar 2 tsp. Ground Cumin 2 tsp. Chili Powder 1 tsp. Salt ¾ tsp. Ground Black Pepper ¼ tsp. Ground Red Pepper Servings/Yield: Servings: -- Rating:

Preheat oven to 300 degrees. Place nuts in mixing bowl. Heat oil in skillet with rosemary and pour over nuts. Toss to coat. Blend remaining spices in small dish and sprinkle over nuts. Toss to coat. Spread nuts on non-stick baking sheet, and bake 15 - 20 minutes, stirring twice. Cool and store in air tight container. Source Mitzi, of course : Used on blog Prep Times

Spiced Pecans 2 tbsp. Sugar 1 tsp. Pumpkin Pie Spice ½ tsp. Salt ½ tsp. Ground Ginger 2 tbsp. Water 2 tbsp. Honey 2 tbsp. Canola Oil 1 ¼ pounds Pecan Halves Servings/Yield: Servings: -- Rating:  Combine Sugar, pie spice, salt and ginger and set aside. In Dutch Oven, bring water, honey and oil to a boil. Add pecans and cook until all liquid is evaporated ( about 1 minute). Sprinkle with sugar mixture, toss to coat, and transfer to non- greased 10 x 15 baking sheet, stirring twice, for 15 - 20 minutes or until browned. Cool on wire rack and store in air tight container. Source Mitzi, of course : Used on blog Prep Times

Preheat oven to 300 degrees. Place nuts in mixing bowl. Heat oil in skillet with rosemary and pour over nuts. Toss to coat. Blend remaining spices in small dish and sprinkle over nuts. Toss to coat. Spread nuts on non-stick baking sheet, and bake 15 - 20 minutes, stirring twice. Cool and store in air tight container. Source Mitzi, of course : Used on blog Prep Times

Read more...

Chicken Casserole

Charlene's Chicken Casserole   4 cups Chicken or Soy Substitute, cubed 2 cups Celery, sliced 2 cups Croutons 2 cups White Cheese, shredded 1 cup Mayonnaise ½ cup Milk ¼ cup Onion , chopped ¼ cup Walnuts, chopped ⅛ teaspoon Pepper 1 teaspoon Salt, only if not using seasoned croutons   Servings/Yield: 8 servings Rating:

1.Heat oven to 350 degrees 2.Either poach or saute the chicken and add to the rest of the ingredients (except for the walnuts). Place the mixture into a casserole dish and sprinkle walnuts over the top. 3.Bake for about 30 minutes   Source Charlene : Used on blog Cuisine North American : United States

Read more...

Easiest Dessert Ever.....

Angel Food Cake Bars   1 Box Angel Food Cake mix, (add water kind) 1 Can Pie Filling, 20 oz   Servings/Yield: Servings: -- Rating:

Super easy!: Mix pie filling with angel food cake mix. That simple, just those two items. Do not follow the box instructions for the cake, just mix the cake and fruit. Place in larger then 9x13 baking dish (sprayed with non-stick spray). Bake for 25 to 30 minutes at 350 degrees. ***The pie filling could be Cherry, Apple or basically any fruit filling you wish to try.   Source Internet Accident : Used on Blog Prep Times Categories Ⓒ Baked Goods Ⓒ Basic Ⓚ Very easy dessert

Read more...

Eggs Benedict, two ways.....

After what seems like a million attempts, I have stripped this episode down to the barest of intentions simply to get it to load.......thanks YOUTUBE (snidely....)......

Eggs Benedict 2 English Muffins, split and toasted 2-4 slices Canadian Bacon 2 Meatless Substitute, For vegetarian option 4 Poached eggs, 1 per muffin half 2 Egg Yolks pinch Cayenne ppepper ½ teaspoon Sea Salt 1 stick Butter 1 teaspoon Fresh Lemon Juice Servings/Yield: 2 servings

1.For ease of timing:: Toast english muffins, and heat bacon and/or vegetarian option and place in warmed oven (200 degrees) to hold. Begin poaching eggs, either in boiling water or traditional egg poacher. If desired, you may poach eggs and hold for a short time in warm oven. However, it would be best to create the hollandaise sauce and then hold while making the eggs. 2.Hollandaise Sauce (Blender style): Separate two egg yolks in separate bowl. Place yolks in blender, along with cayenne pepper and lemon. Pulse blender one time to mix ingredients. Microwave one stick of butter for 30 to 40 seconds until melted. Turn blender on medium low speed, and slowly pour melted better through opening in lid. Once incorporated, blend in salt as last step. If holding momentarily for poached eggs to cook, place in glass container and set aside. If necessary,may place in oven to hold for a few minutes. Source Mitzi, of course : Used on Blog Categories Ⓒ Breakfast Ⓚ Eggs Benedict

Read more...

Salsa, Predo's way.....

Predo's Salsa 1 Yellow Bell Pepper 1 Yellow Onion, medium 1 Red Onion, medium 10 Tomato, medium Roma 1-2 Habanero, depending on taste 2-4 Jalapeno, depending on taste 1 Can White Beans 1 Can Black Beans 1 Can Whole kernal corn 2 Lime, Juice only 1 Cup White Vinegar ½ Cup White Wine Vinegar 1 tablespoon Garlic 1 tablespoon Seasoning Salt 1 tablespoon Black Pepper 1 tablespoon Cumin 2 bunches of cilantro Servings/Yield: Servings: -- Rating:

1.Hand dice all vegetables except one Roma tomato and the Habanero. Hand dicing will keep the vegetables firm, and crunching which makes the freshest tasting salsa. Do not use a food processor to chop veggies.....Place the diced vegetables into a large lidded bowl. 2.In blender, place the one remaining Roma tomato and the Habanero. Blend until liquified. 3.Into bowl with diced veggies, mix in the blended Habanero and tomato. Then add 1/2 of the listed vinegar ( 1/2 cup white vinegar and 1/4 cup of white wine vinegar). Mix in the full amount of lime juice, garlic, salt, pepper and cumin. Place lid on bowl, and spin to mix. Taste test, but remember this is the base. The flavors will improve over night. Once satisfied with base taste, let salsa sit in refrigerator overnight. Stir once or twice during the night if you are awake.. In morning, stir salsa and taste test again. If not enough liquid in mixture, add the remaining vinegars from above. Also, add addition seasoning as required to taste. Enjoy!! Source Predo himself : Used on Blog Categories Ⓒ Dip Ⓚ Salsa

Notes If you have tried the salsa, and would like to reduce the heat, it is easy. 1) You can remove Habanero from the mix, and replace with another Jalapeno. 2) To further reduce, use the Jalapeno, but remove the seeds before dicing/blending. The seeds hold most of the heat. 3) To have no heat at all, remove both the Habanero and Jalapeno. If you like, you may use a chili powder or red pepper flake.

Read more...

Ninja Spring Rolls......Two Ways...

MaryLou's Spring Rolls ½ Pound Ground Pork / Protein Substitute ¼ Pound Shrimps, Chopped, but not for Veggie rolls 1 to 3 Cloves Garlic, Your Taste 1 Egg , slightly beaten ¼ cup Onion (yellow), chopped finely ¼ cup Turnip, chopped finely ¼ cup Carrots, chopped finely 1 Tablespoon Soy Sauce 1 Teaspoon Sugar ½ Teaspoon Salt ½ Teaspoon Pepper Oil, for frying Lumpia Wrappers Servings/Yield: Servings: -- Rating:  Difficulty:

This is the base recipe. Feel free to experiment. Add any vegetables you wish, tweak the spices, or change the protein source..... Combine all ingredients (except oil and wrappers) in large bowl together and mix well. Roll the filling, in long, thin tubes as seen on video. Deep fry until golden brown. Drain on paper towels. Serve with favorite sauce. We use Chilli Sauce. Source MaryLou : Used on Blog Prep Times

Read more...

The Great Martini Event of 2012....

These recipes will not be posted, you must watch and mix at the same time.  Oh, remember, practice makes perfect, so mix often.....

Read more...

Egg Strata, two ways...

Egg Strata, Two Ways 12 Eggs 2 Cups Milk 2 Cups Half-and-half 4 Cups Shredded Mixed Cheese 12 Left over rolls / bread, (slices for bread) 2 Tablespoons Butter, (spread on bread/rolls) ¾ pound Sausage, Cooked, crumbled and drained) 8 Links Veggie Sausage, (Cooked and crumbled) ⅛ Teaspoon Cayenne Pepper ¼ Teaspoon Black Pepper 1 ½ Teaspoon Salt ½ Teaspoon Ground Mustard ¼ Teaspoon Paprika 1 Teaspoon Brown Sugar 1 Teaspoon Meatless Steak Sauce Servings/Yield: Two 8 x 8 pans Rating: Difficulty:

Mix eggs, milk, half/half and spices together into large bowl. Spray two 8x8 baking dishes with non-stick spray. Butter one side of bread/rolls and layer three slices/rolls butter side down into each baking dish. Then layer one cup of cheese onto the bread in each dish, followed by half of the sausage (half of the veggie sausage into one dish and half of the real sausage into the other - Do not contaminate the veggie dish). Repeat layering again into the dishes ensuring that the meat and veggie are not mixed. Pour half of the egg mixture over each dish, wrap and store in the fridge over night. In the morning, bake in preheated oven at 325 degrees for about an hour and 15 minutes. Let stand for 5 to 10 minutes. Serve and enjoy! Source Mitzi, of course : Used on Blog Categories Ⓒ Baked Goods Ⓒ Breakfast Ⓚ Egg Strata

Read more...

Stew, two ways

Stew   2 lbs. Stew Meat, 1 1/2" cubes or (Vegetarian Alternative) 1 cup Flour 2 tbsp. Oil 4 cups Broth, Vegetable or Beef 2 Onions, cubed 2 Carrots, cubed 2 Potato, cubed 2 Parsnips, cubed 2 rutabaga, cubed ½ tablespoon salt, Beef Stew spice, off the shelf package   Servings/Yield: 4 servings

1.Coat meat or vegetarian alternative in flour and brown in hot oil. Make sure all sides are browned in order to prevent gummy, flour taste in stew. 2.Once meat or vegetarian alternative is browned, add salt and stew spices. Be sure to read stew spice package for serving amounts, and also ensure no meat products if using for vegetarian alternative. Stir in broth, making sure to incorporate entire pan. Simmer for about 25 minutes. 3.Turn heat from simmer, back to medium and add all vegetables. Stir in to mix and incorporate. Then simmer for about 45 minutes. 4.Serve with a sturdy bread. Salt and pepper to taste. For a nice presentation, sour cream looks great and tastes wonderful as well.   Source Mitzi, of course : Used on Blog Categories Ⓒ Stews Ⓚ Stew Ⓚ two ways

Read more...

Joels' Caesar Salad and Mary's Fudge....

Part One - Joel makes Caesar Salad:



And if you need a Happy Realtor:




Part Two - Mary makes Fudge!

Uncle Dodo's Famous Caesar Salad 3 Heads Romaine Hearts, Washed; Dried; Quartered; Sliced 3 Muffins English Muffins, Sliced; Cubed ½ cup Olive Oil, To consistency 1 Tablespoon Garlic Salt, To taste 2 tablespoons Dijon Mustard, To taste 2 Tablespoons White Wine Vinegar, To taste 2 Tablespoons Anchovy Paste, To taste 6 Cloves Garlic, To taste, pressed 1 ½ tablespoonsWorcestershire Sauce, To taste 1 Coddled Egg , Optional ½ Lemon , Squeezed ⅓ Cup Parmesan cheese, As desired; shredded or grated Servings/Yield: 6-8 Rating:

1.Crouton Preparation: Slice croutons in half and cube. Warm several tablespoons of olive oil in non-stick (this is important) pan. Add cubed english muffins to pan and toss to coat with olive oil; salt to taste with garlic salt. Toast while tossing occasionally until golden brown. Remove from heat and cool. 2.Dressing Preparation: In medium bowl, add anchovy paste, dijon mustard, and white wine vinegar; whisk. Add worcestershire sauce; whisk. Add garlic and remainder of olive oil and whisk until mixed and thick. If you are choosing to add coddled egg, add at this point. This recipe is based on taste, so throughout this preparation, dip croutons into dressing as you mix to sample. You will know as you are tasting if is the appropriate mixture of ingredients. 3.Lettuce: Halve romaine hearts and slice like a loaf of bread. Wash and spin in salad spinner until dry. Keep chilled for best results. 4.Tossing: In large wooden bowl, add lettuce. Drizzle dressing preparation over lettuce. For best results, use both hands to toss salad. This helps keep lettuce crisp. Top off with croutons and serve! If you choose to add cheese, sprinkle atop to desired results. Source Doctor Tim's Kitchen : Used on blog Categories Ⓒ Salads Ⓚ Caesar Salad

Papa Vic's Chocolate Peanut Butter Fudge 5 ½ cups Sugar 12 ounces Evaporated Milk ¼ pound Butter, (one stick) 12 ounces Marshmallow Creme, *Your favorite store brand will do* 1 teaspoon Salt 1 teaspoon Vanilla 30 ounces Chocolate Chips, *milk or dark chocolate* 1 ¼ cups Peanut Butter 1 cup Walnuts, *optional* Servings/Yield: 150 Rating:  Difficulty:

1.Grease 15" x 10" x 2" glass pan with butter stick. Use heavy flat bottom large pot. Stainless steel is best. 2.Add butter and evaporated milk to pot while heating on low until melted. Add marshmallow creme, sugar and salt. Raise to medium and stir, stir, stir!! Keep scrapping the bottom of the pot so nothing sticks. Lower heat as needed; slight browning (caramelization) will occur. Boil for 5 mins, stirring all the while. Turn off heat, stir in chocolate chips. Add vanilla and peanut butter (walnuts if desired) and stir together until well blended. 3.Pour into pan while stir very hot. Let cool until firm or solid. Cut into 1" x 1" squares for serving. Enjoy!! Store in refrigerator for safe keeping. Source Mary's Dad : Used on Blog Categories Ⓒ Candy Ⓒ Chocolate Ⓒ Desserts Ⓒ Fudge Ⓚ Fudge Ⓚ Peanut Butter Ⓚ Chocolate

Read more...