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Braised Collard Greens Recipe

April 19th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 3/4cupwater
  2. 2tablespoonssesame oil, toasted
  3. 6garlic cloves, minced
  4. 1cupyellow onions, chopped
  5. 1/2teaspoonred pepper flakes
  6. 1teaspoonsalt
  7. 2 1/2lbscollard greens, fresh

DIRECTIONS

  1. Combine the first six ingedients in a large pot; bring to a boil.Reduce heat, cover and simmer for 30 minutes.
  2. While simmering, wash the greens thoroughly and trim the dark ribs from the leaves, discard ribs.
  3. Add several handfuls of greensto pot, fill to top and press down gently.
  4. Simmer until tender, about 45 minutes to one hour.Use a large slotted spoon to place in serving dish.Pass the pot likker to pour over something like cornbread.

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Garlic and Parmesan Roasted Potato Wedges Recipe

April 19th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 4red potatoes(large ones)
  2. 1/4cupmargarine
  3. 1/4cupparmesan cheese, grated
  4. 1teaspoongarlic, minced
  5. 1/2teaspoonsalt
  6. 1/4teaspoonpepper

DIRECTIONS

  1. Heat oven to 425 degrees.
  2. Cut potatoes in 1/2 lengthwize, cut each 1/2 into 4 wedges.
  3. In 3 quart saucepan, place potato wedges.Add enough water to cover.
  4. Bring to a full boil.
  5. Cook over medium heat until potatoes are tender. (About 8-12 minutes)
  6. Drain.
  7. In 13×9 inch pan., melt butter in oven (5-6min).
  8. Stir in remaining ingredients.
  9. Add potato wedges.
  10. Coat both sides with butter mixture.
  11. Bake for 10 minutes.
  12. Turn potatoes.
  13. Continue baking for 10-15 minutes or until lightly browned.

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Pennsy Black Eyed Peas and Rice Recipe

April 19th, 2015 by alice  Tags: , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupdried black-eyed peas
  2. 1/2cupyellow onions
  3. 1bay leaf
  4. 1/2teaspoonred pepper flakes
  5. 3garlic cloves
  6. 1 1/2cupswater
  7. 2cups texmati andwild rice
  8. 14 1/2ouncesItalian tomatoes, diced
  9. 1tomato, chopped
  10. 1cupsugar snap peas, fresh
  11. pepper, to taste
  12. fat-free cheddar cheese, grated or soy cheese

DIRECTIONS

  1. Soak the peas or quick soak.Cook the black eyed peas to the rice, NOT including the rice which is the second step for approx one hour. Adjust the water if needed to keep the peas covered. Drain, remove the bay leaf. Set aside.
  2. Cook the rice according to package directions. Then combine the peas with them and mix gently.add the rest of the ingredients except the cheese.Salt and pepper to taste.Simmer for until the peas are done or cook them first and add and then simmer 10 to 15 minutes.Serve hot with cheese on top.
  3. Note: If you eat meat add a bit of pork or ham.

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Hot Cheesy Artichoke Dip Recipe

April 19th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (8 ounce)packagecream cheese, softened
  2. 1 (14 ounce)canartichoke hearts, drained, and chopped
  3. 1/2cupmayonnaise
  4. 1/2cup gratedparmesan cheese
  5. 1garlic clove, minced

DIRECTIONS

  1. Mix all ingredients with an electric mixer on medium speed until well combined.
  2. Spoon into a 9-inch pie plate.
  3. Bake at 350 degrees for 20 to 25 minutes.
  4. Serve with assorted raw vegetables or crackers.

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The Best Oatmeal Chocolate Chip Cookies Recipe

April 19th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1cupflour
  2. 1/2cupbrown sugar
  3. 1cupoats
  4. 1/2cupsugar
  5. 1/2teaspoonbaking soda
  6. 1/2teaspoonsalt
  7. 3/4cupchocolate chips
  8. 1/2cupbutter, softened
  9. 1egg
  10. 1teaspoonvanilla extract

DIRECTIONS

  1. Heat oven to 350.Mix all ingredients together.Drop rounded teaspoons about 2 inches apart onto greased cookie sheet.
  2. Bake 8-11 minutes until light brown.
  3. Let cookies sit for 2 minutes, then remove to wire racks.

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