Vegetable Soup

Ingredients:

1/4 head of cabbage, diced into bite size
2 large potatoes, diced into bite size
2 large turnips, diced into bite size
1 1/2 cups diced celery
1 16-ounce bag of mini carrots cut into bite size
1 zucchini sguash diced into bite size
1 yellow squash diced into bite size
1 large yellow or white onion cut into bite size
1 whole garlic bulb, peeled and cut into bite size
1 15-ounce can mixed vegetables drain
1 14.5-ounce can of diced tomatoes
1 14.5-ounce can of "hot" diced tomatoes (if you like ithot)
1 large can crushed tomatoes
2 large cans of water
3 bay leaves
2 tbs soy sauce
2 tbs steak sauce
1 tbs hot sauce
3 beef bouillon cubes

Method:

1. Put all ingredients into pressure cooker and cook 30minutes after control jiggles (or cook in large pot ontop of stove).

Broccoli Soup

Serve 10

Ingredients:

3/4 pound fresh broccoli
1/4 cup onions, chopped
1 cup cheddar cheese, shredded
1 teaspoon Worcestershire sauce
1/4 cup butter or margarine
3 cups chicken broth
1 cup milk
1 cup half and half

Method;

1. Rinse broccoli and cut into spears or large pieces. In saucepan, cookbroccoli in small amount of lightly salted water until just tender. Drain.
2. Let stand until cool enough to handle; then finely chop.
3. In deep 3 quartsaucepan, heat butter/margarine until melted; add onion and cook until limpbut not brown. Blend if flour.
4. Slowly add broth, half and half, and milk.Add Worcestershire sauce.
5. Bring soup to a boil. Reduce heat. Stir incheese until melted. Serve immediately.

Lemon Sponge Cake

Ingredients:

175g self -raising flour, sieved
175g sugar
175g butter, softened
3 eggs
1/2 tsp vanilla essence
40ml milk
juice of half a lemon
finely grated zest of one lemon
pinch of salt

Method:

1. Preheat the oven to 180 C.
2. Add butter and sugar in a mixing bowl, using a hand-held beater or whisk, beat till its light and fluffy.
3. Add the eggs, milk and vanilla essence and beat till well-mixed.
4. Gradually add in the flour and salt and lightly fold or blend.
5. Add lemon juice and zest and stir.
6. Pour batter into a 21-cm round cake pan and bake in the oven at 180 C for 35 to 40mins.
7. Insert a skewer into the cake to test. Cake is done if the skewer comes out clean.
8. Leave cake to cool for 15 mins, then remove it from the pan to cool further.
9. If you like, spread some royal icing over the cake and scatter with more grated zest to decorate, or serve it with a scoop of vanilla ice-cream. Alternatively, use some store-bought icing to decorate.

Lemon Tart

Dough Ingredients:

125g butter
1 cup plain flour, sieved
1/4 cup icing sugar
1 pinch salt

Tart filling Ingredients:

juice of 1 1/2 lemons
2 heaped tbsp fine sugar
2 eggs
2 tbsp plain flour
1/2 tsp baking powder

Dough Method:

1. Preheat the oven to 200 C.
2. In a bowl, mix all the dough ingredients and blend.
3. Wrap dough in cling film and chill in the refrigerator for 30 mins.
4. Grease individual pie tins, and butter them.
5. Roll out the dough and line pie tins. Trim.
6. Line dough with grease-proof paper and fill with beans or rice.
7. Turn the oven down to 180 C and bake for 10 mins. Remove grease-proof paper and beans, and bake for another 5-10 mins. Set aside.

Alternatively, use a square baking tin or 9- inch pie tin and bake blind for 30 mins.

Tart Method:

1. Put the ingredients for the tart filling in a bowl and mix until smooth.
2. Pour filling into baked pie shells and bake at 180 C for 15 mins, then another 5-10 mins at 200 C until golden brown.
3. If using a square baking tin, bake for 20 mins at 180 C, then 10 mins at 200 C until golden.
4. Sprinkle over with icing sugar to serve. For something a littler fancier, squirt over with some store-bought pink icing.

Award

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Zubli Zainordin

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Other Blogs by Zubli Zainordin

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thetotallife

Strawberry Sour Cream Bread

Ingredients:



2 1/3 c. Bisquick

3/4 c. sugar

1/3 c. sour cream

1/4 c. vegetable oil

1 1/2 tsp. cinnamon

2 tsp. vanilla

3 eggs

1/2 c. chopped nuts

1 c. chopped strawberries





Method:

1. 
   
   Mix all but berries and nuts. Beat 50 strokes by hand. Stir in berries and nuts. Pour in greased and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes and remove from pan.

Cheesy Mexican Rice

Ingredients:

1 can (10-1/2 oz.) condensed chicken broth (1-1/3 cups)

1 cup chunky Salsa

2 cups White Rice, uncooked (Instant Rice)

1/4 lb. (4 oz.) cheddar cheese; shreaded

Method:

1. Mix broth and salsa in medium saucepan. Bring to boil. Add rice and cheese; stir. Cover and remove from heat. Let stand 5 minutes. Continue stirring until cheese is melted.

Pumpkin Oatmeal Cookies

Ingredients:


1 c. canned pumpkin
1 c. sugar
1 3/4 c. rolled oats
1 egg, beaten
2 c. flour
3/4 c. shortening
1/2 tsp. baking soda
1/4 tsp. nutmeg
1 T. cinnamon
1 T. honey (optional)
1/2 tsp. salt



Method:

1. Preheat oven to 400 degrees.
2. Mix sugar, flour, baking soda, nutmeg, cinnamonand salt, add shortening.
3. Mix until crumbly. Stir in egg, pumpkin, oats andhoney. Drop by spoonfuls onto ungreased cookie sheet. Bake for 15 minutes.

Pineapple Chicken Tenders

Ingredients:

1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw

Method:

1. In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.
2. Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.
3. Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear. They cook quickly, so watch them closely

Amish Sugar Cookies

Ingredients:

4 c. flour
1 tsp. cream of tartar
1 tsp. baking soda
1 c. sugar
1 c. confectioners' sugar
1 c. vegetable oil
1 c. butter, softened
2 large beaten eggs
2 tsp. vanilla

Method:

1. Sift together flour, cream of tartar and baking soda and set aside. Creamtogether sugar, confectioners' sugar, vegetable oil and butter. Add eggs andvanilla, mix well.
2. Beat in flour mixture. Cover dough with plastic wrap orfoil and refrigerate for several hours until well chilled.
3. Make balls the size of walnuts and pat out to a 1/4-inch thick circle, oruse more dough and pat out into a large circle and use cookie cutters to cutinto shapes.
4. Place 2 inches apart onto ungreased cookie sheet. Bake at 375degrees for 6 minutes or until edges just start to turn brown.

Pistachio Pound Cake

Ingredients:

1 package of pistachio flavored instant jello pudding mix
1 box of moist yellow or butter cake mix
3/4 cup vegetable oil
3/4 cup water
4 eggs
1 tsp vanilla flavoring
1 tsp margarine

Method:

1. Pre-heat oven to 375. Butter and flour loaf pan (sorry I don't have put aside.
2. In a large bowl mix together cake mix, pudding mix, oil, and water on low speed till mixture is moist. Add eggs one at a time till well blended. Add in vanilla and butter flavorings.
3. Mix at medium/high speed for about 5 minutes. Batter will become thick. Pour batter into loaf pan. Bake for about 45 minutes, check periodically after 30 mins till slightly golden and toothpick comes out barely clean.

Strawberry Cream Pie (Diabetic)

Serves: 8


Ingredients:

1 (8-in) baked pie shell
2 c. frozen unsweetened strawberries, thawed
1-1/2 c. skim milk
1/3 c. granulated fructose
4 T. flour
yolks, beaten
1 T. low-calorie margarine
2 tsp. unsweetened strawberry-drink mix
2 c. prepared nondairy whipped topping

Method:

1. Combine strawberries, skim milk, fructose and flour in a heavy saucepan. Cook and stir until mixture thickens.
2. Pour small amount of mixture into beaten egg yolks; then return to saucepan. Cook and stir 1 -2 minutes longer. Stir in margarine and strawberry-drink mix. Remove from heat and allow to cool. Transfer to baked pie shell. Top with whipped topping. Chill.

Exchanges: 1 serving (without crust) equals: 3/4 fruit...1/2 fat...96 calories...10 gm carbohydrate

Credits : Jenn B aka Mom2Sam and Tiny

Banana Pudding

uiIngredients:

2 cups vanilla wafers
1/4 cup rum
1/4 cup Bourbon
1 1/4 cups plus
1 tablespoon granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Method:

1. Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set aside.
2. Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let waterboil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of icewater. Stir about 5 minutes to stop the cooking.
3. Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.
4. Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigeratebefore serving.

SMOKED SALMON SANDWICHES

SIngredients:

Thinly sliced smoked salmon
6 slices white bread
Cream cheese to taste

Method:

1. Spread cream cheese on insides of both slices of breadfor each sandwich, to taste.
2. Usually a thin layer will suffice.Place salmon in a layer on bottom slice of buttered breadfor each sandwich, covering entire slice.
3. Put sandwiches together and remove crustswith knife. Cut sandwiches into triangles.

Asparagus Lemon Pasta

Ingredients:

1 1/2 pounds asparagus, trimmed and cut
1 pound bow-tie pasta
3 tablespoons unsalted butter
3/4 cup heavy cream
2 tablespoons freshly grated lemon zest
1/4 cup fresh lemon juice
3/4 teaspoon salt
1/3 cup finely chopped fresh parsley leaves

Method:

1. In a steamer set over boiling water steam asparagus, covered, until crisp-tender, about 3 minutes. Transfer asparagus to a colander and rinse under sold water to stop cooking. Drain asparagus well.
2. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta. In a deep 12-inch skillet heat butter and cream over moderately low heat until butter is melted and stir in zest, lemon juice, and salt. Remove skillet from heat and keep sauce warm, covered.
3. Add pasta to boiling water and boil, stirring occasionally, until al dente. Ladle 1/4 cup pasta water into sauce and drain pasta in colander. Immediately add pasta and asparagus to sauce and cook over moderate heat, tossing, 1 minute, or until heated through.
4. Add parsley and salt and pepper to taste and toss well. Sprinkle pasta with a little Parmesan .

Blueberry-Peach Pudding Cake

Serve 7

INGREDIENTS:

1 1/2 to 2 cups fresh or frozen blueberries
1 can (15 ounces) diced or sliced peaches, well drained
2 tablespoons lemon juice
1 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3/4 cup milk
1 large egg
6 tablespoons butter, melted
1 teaspoon vanilla
3/4 cup sugar
1 tablespoon cornstarch
1 cup boiling water

Method:

1. Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan. Sprinkle with the lemon juice.
2. Preheat oven to 350°.
3. In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.Combine the dry ingredients with egg mixture just until blended.
4. Spoon over the fruit layer and gently spread.
5. Combine the 3/4 cup sugar with cornstarch; spread evenly over batter. Carefully pour the boiling water over all. Bake for 40 to 50 minutes. Spoon into dessert dishes and top with ice cream or whipped topping.

BERRY SALAD WITH YOGURT DRESSING

INGREDIENTS:

1 cup vanilla yogurt
1/4 cup honey
1 1/2 tablespoons milk (to thin out dressing)
cinnamon and nutmeg to taste
1 1/3 cups Strawberries
1 1/3 cups blueberries
1 1/3 cups raspberries
fresh peppermint leaves, finely chopped

Method:

1. Wash, stem and sort berries. In a small bowl combine yogurtand honey and whisk together.
2. Add cinnamon and nutmeg andwhisk until well incorporated.
3. Add milk to thin down. Placeberries in serving bowls and drizzle the yogurt dressingover the top. Garnish with mint and serve immediately.

Chocolate Strawberry French Toast

Make 4 serving

Ingredients;

Nonstick cooking spray
4 eggs1 cup heavy cream
1/3 cup sugar
1 tablespoon vanilla extract
8 slices thick day old bread
Butter
1/3 cup grated bittersweet chocolate
3/4 cup sliced strawberries
Whipped cream

Method;

1. Spray a large skillet or griddle with the cooking spray and heat over medium heat.
2. Beat the eggs, cream, sugar, and vanilla in a large flat bowl or pie plate. Place half of the bread slices in the egg mixture and flip over a few times to let the bread absorb the mixture.
3. Place the bread on the hot griddle or skillet and cook for 2-3 minutes or until golden brown. Flip over and cook for an additional 2-3 minutes more.
4. Place the toast on a plate and immediately butter and sprinkle with the chocolate. Tent with foil and place in a warm oven.
5. Repeat with the remaining egg mixture and bread. Top the French toast slices with strawberries and whipped cream and serve.

Spring Rolls

Ingredients:

6 scallions , chopped
1 red bell pepper , seeded and chopped
2 cups sliced mushrooms
1 cup bean sprouts
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1/8 teaspoon ground ginger
phyllo pastry (about 12 sheets)
melted butter to brush on

Method:

1. Saute vegetables in olive oil until cooked. Add soy sauce and ginger and let cool.
2. Preheat oven to 400 degrees. Fold a sheet of phyllo in half, lengthwise, add some of vegetables, and roll up like an eggroll, turning a half-inch of the edges inward as you roll.
3. Brush with butter and place on baking sheet. Repeat to use all ingredients.
4. Bake about 15 minutes, then turn rolls over and bake for another 15 minutes. Serve hot.

Low-Calorie Mashed Potatoes

Make 4 cups (1 L)

Ingredients:

2 pounds (900g) medium red boiling potatoes
4 large cloves garlic, peeled
3/4 cup (187ml) cultured buttermilk
1/2 tsp (2ml) salt
1/4 tsp (1ml) black pepper
2 tbsps (30ml) chopped chives for garnish

Method:

1. To prepare potatoes, remove skins with vegetables peeler. Cut into chunks.
2. Place potatoes and garlic in large saucepan. Add enough water to cover, bring to boil over high heat. Reduce heat to medium. Simmer, uncovered, 20-30 mins or until potatoes are fork-tender, drain.
3. Place potatoes and garlic in medium bowl. Mash with potato masher or beat with electric mixer at medium speed till smooth. *Add buttermilk, salt and pepper. Stir with fork till just combined. Garnish is desired.

* for smoother texture, force potatoes through potato ricer or food mill into medium bowl. Finish as directed in step 3.

Buttery Mashed Potatoes: Follow directions given above. In step 3, add 1 tbsp (15ml) butter or margarine to potatoes along with buttermilk, salt and pepper.

Chinese Vegetable Rolls

Makes about 15

Ingredients:

1/4 cup (60ml) red wine
2 tbsps (30ml) teriyaki sauce
2 tbsp (30ml) Worcestershire sauce
1 cup (250ml) diced Zucchini
1 cup (250ml) diced yellow squash
1 cup (250ml) broccoli flowerets
1 cup (250ml) cauliflower flowerets
1/2 cup (125ml) diced carrots
1/4 cup (60ml) chopped red onion
1/4 cup (60ml) chopped fresh parsley
1/4 tsp (1ml) white pepper
1/4 tsp (1ml) garlic salt
1/8 tsp (0.5ml) ground red pepper
1/8 tsp (0.5ml) black pepper
1 package (16ounced/450g) egg roll wrappers
1 egg, beaten
Peanut or corn oil for frying sweet and sour sauce, hot mustard sauce or soy sauce for dipping.

Method:

1. Combine wine, teriyaki sauce and Worcestershire sauce in a large saucepan over medium heat. Stir in zucchini, squash, broccoli, cauliflower, carrots, red onion, parsley, white pepper, garlic salt, ground red pepper and black pepper. Cook and stir 5-6 minutes till flavours blend and vegetables are crisp-tender. (Do not over cook)
2. Remove from heat. Immediately transfer vegetable mixture to bowl to prevent further cooking. Let stand at room temperature till cool.
3. Place about 2 tablespoons (30ml) vegetable mixture on bottom half of 1 egg roll wrapper.
4. Moisten left and right edges of wrapper with egg. Fold bottom edge up to just cover filling.
5. Fold left and right edges over 1/2 inch (1.5 cm), roll up jelly-roll style.
6. Moisten top edge with egg to seal. Repeat with remaining egg roll wrappers and vegetable filling.
7. Heat 1/2 inch (1.5cm) oil in large, heavy saucpan over medium-high heat until oil reaches 175 degree C. adjust heat to maintain temperature. Fry egg rolls, a few at a time in hot oil 2 mins or till golden brown, turning once. Remove with slotted spoon, drain on paper towels.
8. Serve warm with sauces for dipping.

Cranberry Nut Bread

Ingredients:

2 cups flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 cup margarine
2 eggs
3/4 cup sugar
3/4 cup fresh orange juice
2 Tbs. grated orange rind
1 cup cranberries, cut in quarters
1 cup coarsley chopped pecans


Method:

1. Mix the flour, baking powder, soda and salt. Cut in margarine till mixture resembles coarse cornmeal.
2. Beat the eggs well, add the sugar and beat again. Add the orange juice and rind. Stir.
3. Carefully fold the egg mixture into the dry ingredients just enough to dampen.
4. Gently fold in the cranberries and nuts. Spoon into well greased 9x5x3 loaf pan. Spread the corners and sides higher than the center.
5. Bake in a 350 degree oven for 1 hour or till pick comes out clean. Let the loaf rest in the pan 10 minutes before removing from pan. Cool.
6. Quadruple this recipe to make 4 loaves at one time and they come out beautifully!

Sirlon Lasagna

Lasagna Sauce Ingredients:

Vegetable oil
2 cans crushed tomatoes
1 lb ground sirloin
1-2 tablespoons minced parsley
1-2 tablespoons minced Chopped basil
1 clove garlic, choppedSalt and pepper





Ingredients:


1 recipe lasagna sauce
1 box curly-edged lasagna noodles
1-2 lbs. mozzarella, shredded (not pre-shredded)
2 lbs. ricotta
2 eggs
1-2 tablespoons minced parsley
Salt and pepper
Grated parmesan cheese



Method:

1. The sauce; heat a little oil in a pot and brown the ground sirloin. Once it's broken up and almost cooked through, add two cans of crushed tomatoes, and seasonings to taste (parsley, garlic, salt, pepper, basil). Simmer on very low uncovered for about an hour.


2. The lasagna; preheat oven to 350°F


3. Cook the lasagna noodles al dente. Carefully lift out each noodle by hand and lay them out on the counter. This way they won't break. Once they're cool, overlap them a little to save room while assembling.


4. Mix together ricotta, eggs, parsley, garlic, and salt and pepper to taste.
   Shred mozzarella with a box grater or in a food processor.


5. Be sure to have the cheeses at hand and ready. Sauce the bottom of a lasagna pan. Layer with noodles, sauce, cheeses, and a little more sauce. Repeat until all noodles are used. Sprinkle a little more mozzarella and grated cheese on the top, and a bit more sauce.


6. Bake the lasagna at 350 degrees until cooked through, hot, and bubbly — about 45 minutes. You can also store assembled uncooked lasagna in the refrigerator overnight and bake it the next day.
   

Sweet Pickle Potato Salad

Ingredients:

3 medium potatoes
3 tablespoons diced green onion
1 small stick celery
3 tablespoons sweet cucumber chips (pickles)
1/4 cup mayonnaise (or salad dressing)
1/2 teaspoon mustard
2 1/4 oz can diced black olives


Method:

1. Cook the potatoes until barely soft. Potatoes can be cooked on the stovetop or in the microwave. Place under cold water to cool.
2. Chop the green onions, celery, and pickles and place in a bowl. Cut potatoes into bite-sized pieces (peeling is optional). Put the potatoes in a large bowl, add the vegetables, mayonnaise, and mustard and stir. Gently stir in the olives.

Irish Omelette

Ingredients:

4 large eggs ,separate out yolks
1 large potato , mashed
1 squeeze lemon juice
1 tablespoon chives, chopped
salt and pepper
1 tablespoon butter


Method:

1. Separate the eggs and beat the yolks. Add to the mashed potato, mixing thoroughly, then add the lemon juice, chives, and salt and pepper.
2. Melt the butter in the omelette pan. Whisk the egg whites until stiff and stir them into the potato mixture. Cook the mixture until golden, then run under the broiler to finish and puff it up. Serve at once.

Oysters with Honey Dressing

Ingredients:

12 freshly shucked oysters,
1/2 tsp honey
1/2 tsp lemon juice
1 1/2 tbsp soy sauce
4 tbsp cold water
1/4 grated ginger
3-4 stalks of chervil or chopped spring onion

Method:

1. Place honey, soy sauce, lemon juice, water and ginger in a small bowl and mix well.
2. Pour a tbsp of dressing on each oyster and top with a chervil leaf or some chopped spring onion. Server immediately.

Pizza Balls

Ingredients:

1 lb. Ground beef
1/2 tsp. Onion powder
1/4 tsp. Salt
1/4 tsp. Pepper
1 Egg1/4 tsp. Garlic powder
1/4 tsp. Oregano
5 oz. Canned tomato sauce
1/4 tsp. Garlic powder
1 tsp. Onion powder
1/4 tsp. Oregano
4 oz. Mozzarella Cheese

Method:

1. Mix ball ingredients and shape into 1 inch balls. Broil 10-25 minutes,drain on paper towel. Combine sauce ingredients, heat over low heatuntil cheese melts. Add ground beef balls.

Cheesy Sausage Rotini

Serves 4

Ingredients:

3 cups rotini pasta, uncooked
1 lb. Italian sausage links, cut into bite-size pieces
1 can (15 oz.) diced tomatoes, undrained
1 medium oinion, chopped
1/4 cup Balsamic Vinaigrette Dressing
3/4 cup Shredded Mozzarella Cheese, divided

Method:

1. Cook pasta as directed on package. Meanwhile cook sausage in large nonstick skillet on medium-high heat 10 mins, stirring occasionally.
2. Drain sausage; return to skillet. Add tomatoes with their liquid, the onions and dressing.
3. Cook 5 min. or until onions are crisp-tender, stirring occasionally. Drain pasta. Toss with the sausage mixture and 1/2 cup of the cheese. Sprinkle with the remaining 1/4 cup cheese.

Totally Fabulous Award

Colin, from http://grottynosh.wordpress.com/2007/09/28/totally-fabulous-award/ just gave me this award for being fun and cool and of course Totally Fabulous!! As with many awards it is my pleasure to be able to pass this on to other blogger’s who are fun, cool and fabulou

So, I'm passing this award on to the following Fabulous Blogger’s:

Bob from http://www.thatisbob.blogspot.com/

Speedcat Hollydale from http://www.speedcathollydale.blogspot.com/

Blueberryl from http://blueberryliving.blogspot.com/



Waliz from http://waliz-yummyrecipe.blogspot.com/

FeelingFlirty from http://www.feelingflirty.com/


Congratulations to you all. Please also link your post back to the original post on Totally Fabulous, so that there’s an original point of reference. That’s it!!

This award was designed by Mike Wheeler of Ordinary Folk. If you would like to have a cool blog badge, award, or special profile picture created then contact the artist for his rates.

Crockpot Sour Cream Salsa Chicken

INGREDIENTS:

4 skinless boneless chicken breast
1 package dry taco seasoning mix
1 jar salsa
1/4 cup sour cream

Method:

1. Spray the crockpot with cooking spray. Add the chicken breasts.
2. Sprinkle with Taco Seasoning. Top with salsa.
3. Cook on low for 6-8 hours.
4. When ready to serve, remove the chicken from the pot. Stir in sour cream.
5. Serve sauce over chicken.

Pineapple Pound Cake

Ingredients:

1 pkg. pound cake mix
16 oz. pineapple chunks, drained
2/3 c. pineapple juice
2 whole eggs
3 tablespoons of flour

Mehtod:

1. Combine the cake mix, pineapple juice and eggs in a bowl. Beat with mixer for 3-4 minutes on low until mixed.
2. In a small bowl, combine the drained pineapple with the flour. Fold the pineapple into the batter. Pour batter into a greased and 2 qt. mold or spring form pan.
3. Place the pan in the bottom of a crockpot and cover with a loose fitting plate. Cover the pot, but prop the lid open a fraction with a twist of foil to let steam escape.
4. Cook on high for 2 1/2 to 3 hrs. When a toothpick inserted in the center of the cake comes out clean, the cake is done. Cool the cake on a rack for 10 or 15 minutes before you turn it out of pan.
5. Let cool thoroughly before serving.

Traditional Lasagna

Serve 12

Ingredients:

1 lb. ground beef
3/4 lb. bulk pork sausage
3 cans (8 oz. ea.) tomato sauce
2 cans (6 oz. ea) tomato paste
2 garlic cloves, minced
2 t. sugar
1 t. Italian seasoning
1 t. salt
1/2 t. pepper
3 eggs
3 T. minced fresh parsley
3 c. (24 oz.) small curd cottage cheese
1 carton (8 oz.) ricotta cheese
1/2 c. grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 c. (12 oz.) shredded mozzarella cheese, divided

Method:

1. In a skillet, cook beef and sausage over med. heat until browned; drain. Add next 7 ingredients. Simmer, uncovered, for 1 hour, stirring occasionally.
2. In a bowl, combine eggs, parsley, cottage cheese, ricotta and Parmesan. Spread 1 c. of meat sauce in ungreased 13x9x2" baking dish.
3. Layer with three noodles, provolone cheese, 2 c. cottage cheese mixture, 1 c. mozzarella, three noodles, 2 c. meat sauce, remaining cottage cheese mixture and 1 c. mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full).
4. Cover and bake at 375° for 50 min. Uncover; bake 20 min. longer. Let stand 15 min. before cutting.

Trout with Almonds

Serves 2

Ingredients:

2 rainbow trout
flour for coating
60g butter
1/4 cup flaked almonds
2 tbsps lemon juice
1 tbsp finely chopped fresh parsley
salt and pepper

Method:

1. Wash trout, pat dry with paper towels. Open trout out skin side up. Using rolling pin, run along backbone starting from the tail, pressing down gently. Turn trout over, cut through backbone at each end of fish using scissors. Lever the backbone out. Check for any remaining bones. Trim fins using scissors.
2. Coat fish with flour. Heat 30g of butter in a large frying pan, add fish. Cook for 4 mins each side or till golden brown. Remove fish and place on heated serving plates. Cover with foil.
3. Heat remaining butter and add flaked almonds and stir till almonds are a light golden brown. Add lemon juice, parsley, salt and pepper stir till sauce is heated through. Pour over trout and serve.