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Pour a Pan Pizza Recipe

March 31st, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupall-purpose flour
  2. 1teaspoonsalt
  3. 1/2teaspoongarlic powder
  4. 1/8teaspoonpepper
  5. 2/3cupmilk
  6. 2eggs, beaten
  7. 1lbbulk Italian sausages
  8. 1 (3 1/2 ounce)package slicedpepperoni
  9. 2tablespoons choppedonions
  10. 2tablespoons choppedgreen peppers
  11. 1cuppizza sauce
  12. 2cupsmozzarella cheese

DIRECTIONS

  1. In a bowl, combine the flour, salt, garlic powder and pepper; stir in milk and eggs. Pour into a greased 13-in.x9x2 baking pan. In a skillet, cook sausage over medium heat until no longer pink; drain. Sprinkle over the crust. Top with pepperoni, onion, and green pepper.
  2. Bake uncovered, at 425′ for 15 minutes or until a toothpick inserted near the center comes out clean. Spread with the pizza sauce and sprinkle with the cheese. Bake 5 minutes longer or until the cheese is melted. Let stand 5 minutes before cutting.

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Ranch Turkey Pasta Dinner Recipe

March 31st, 2015 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 1/2cups uncookedpenne pasta
  2. 8tablespoonsbutteror margarine
  3. 1 (3 tablespoon)enveloperanch dressing mix
  4. 1cupfrozen peas and carrots, thawed
  5. 3cups cubedcooked turkey
  6. 1cup gratedparmesan cheese

DIRECTIONS

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, melt butter. Stir in salad dressing mix until smooth; heat through. Add peas and carrots; cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey and heat through. To each serving top with 1/4 cup parmesan cheese.

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Angel Hair With Oven Roasted Vegetables Recipe

March 31st, 2015 by alice  Tags: , , , , | Print This Post Print This Post

Angel Hair With Oven Roasted Vegetables Recipe

INGREDIENTS

  1. 1yellow squash, cut in half lengthwise
  2. 1zucchini, cut in half lengthwise
  3. 1cup diagonally slicedcarrots
  4. 2red onions, cut in quarters
  5. 1red pepper, quartered
  6. 1smallfennel bulb, trimmed, quartered
  7. 5wholegarlic cloves, halved
  8. 1/2cupextra virgin olive oil, divided
  9. 1 1/2tablespoons choppedfresh thyme
  10. 1/2teaspoonsalt
  11. 1/4teaspoonground black pepper
  12. 1 (16 ounce)boxangel hair pasta
  13. 1 1/2cups freshly gratedparmesan cheese

DIRECTIONS

  1. Preheat oven to 425′F.
  2. Place vegetables and garlic on foil-lined 10×15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
  3. Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
  4. Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.

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Asian-lime Sauce (for Grilling and Dipping) Recipe

March 31st, 2015 by alice  Tags: , , , , | Print This Post Print This Post

Asian-lime Sauce (for Grilling and Dipping) Recipe

INGREDIENTS

  1. 3tablespoonsginger, coarsely chopped
  2. 2tablespoonsgarlic, coarsely chopped
  3. 3/4cuprice vinegar
  4. 1/2cuplow sodium soy sauce
  5. 1/2cupketchup
  6. 1/2cupcilantro, chopped
  7. 1/3cuplime juice
  8. 1/3cupbrown sugar
  9. 1/4cuphoisin sauce
  10. 2tablespoonsdark sesame oil
  11. 1tablespoonred pepper flakes, crushed

DIRECTIONS

  1. Stir all ingredients together until blended well.
  2. Use this sauce to brush on ribs or other pork as it is being grilled, or use it on the side as a dipping sauce.

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Rib Kickin’ Ribs Recipe

March 31st, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 4pork rib racks(about 4 pounds)
  2. 2limes, juice of
  3. 4tablespoonsmaple syrup
  4. 2habanero peppers, dried(or 6TB powder)
  5. 2chipotle chiles, dried
  6. 15 bird’s eyedried chilies(or Tepins)
  7. 3tablespoonsinstant chicken broth
  8. 2tablespoonsItalian herb seasoning
  9. 1tablespooncumin, ground
  10. 1teaspoonmustard seeds
  11. 1teaspoonsea salt

DIRECTIONS

  1. In a coffee/spice grinder, mix the Cayenne, Chipotles, Bird’s Eyes, chicken broth powder, cumin, mustard seeds, and sea salt until you have a fine powder.
  2. In a seperate bowl, mix the powder with the juice from the limes and the maple syrup.It should be a fairly thick paste.If not, add more of your favorite powdered ingredient.
  3. Rub the paste on the ribs and marinate for two days in the fridge, tightly wrapped with saran wrap, or in a glass bowl, tightly covered.Flip them occasionally.
  4. On the day of cooking, preheat oven to 175°F, remove ribs from saran wrap.Place each rack in the middle of a piece of parchment paper and seal it by bringing both ends together above the rack and rolling them tightly down until you have a well sealed package.Do the same again but with aluminum foil.Make sure you wrap them as tight as possible.
  5. Place them in a large casserole, covered with aluminum foil, or in a dutch oven, tightly covered.The idea is to cook them slowly and seal the juices inchesCook them in the oven for about 5 hours, or until the meat is tender.Cooking time will vary greatly depending on the ribs, your oven, and how tightly they are wrapped.I recommend checking them every hour.It is difficult to burn them at 175°
  6. When they are finished, remove the foil and saran wrap and smear each rack with maple syrup and then put them under the broiler until they have a nice crispy crust, be careful not to burn them!Serve warm.

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