May 10th, 2007 by alice
Tags: Pan, Potatoes, Spicy
INGREDIENTS
- 3largepotatoes
- 3tablespoonsolive oil or vegetable oil, divided
- 1largeyellow onion, chopped
- 1/2mediumgreen bell pepper, chopped
- 1/2mediumred bell pepper, chopped
- 1/2teaspoongarlic powder
- 1/2teaspoonpaprika
- 1/2teaspoonground cumin
- 1/2teaspoonsalt
- 1/4teaspoonblack pepper
- 1cup shreddedmonterey jack cheese
DIRECTIONS
- Scrub potatoes and cut into 1″ cubes.
- Place in a large saucepan, Add enough salted water to cover potatoes; bring to a boil.
- Cook potatoes, covered, until fork tender, about 7 minutes.
- Drain; return potatoes to pan.
- Place over low heat for about 30 seconds to steam off any excess water.
- In a large heavy oven proof skillet, heat 1 tbsp oil.
- Add onion and green and red peppers.
- Cook, stirring, until tender, about 5 minutes.
- Transfer vegetable to a large bowl.
- Cover; set aside.
- In a large bowl, combine garlic powder, paprika, cumin, salt and pepper.
- Add potatoes; toss gently to coat.
- In skillet, heat remaining oil over medium heat; add a single layer of potatoes.
- Cook, stirring, until browned, about 15 minutes.
- Add to bowl with the vegetables.
- Repeat with remaining potatoes.
- Preheat broiler.
- Return potatoes, onion and bell peppers to skillet; sprinkle with cheese.
- Broil 4″ from heat until cheese is melted.
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May 10th, 2007 by alice
Tags: Beef, Bobs, Casserole, Noodle
INGREDIENTS
- 2cupsegg noodles, cooked and drained
- 1lbhamburger
- 1 (15 ounce)cantomato sauce
- 1-2teaspoon mincedgarlic
- 4ouncescream cheese, softened
- 1cupsour cream
- 2green onions, chopped
- 1cup gratedcheddar cheese
DIRECTIONS
- Pour cooked noodles in a 2 quart casserole.
- Brown burger and garlic in skillet; drain.
- Add the tomato sauce, stir.
- Let simmer 10- 15 min.
- Pour meat mix.
- over noodles.
- Combine cream cheese and sour cream in small bowl; stir til smooth.
- Add green onions’ stir.
- Spread cream mix.
- over meat.
- Sprinkle on Cheddar cheese.
- Bake, uncovered at 350% for 30- 35 min.
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May 10th, 2007 by alice
Tags: Chocolate, Cream, Ice, Malted, Whoppers
INGREDIENTS
- 5eggs, beaten
- 1cupsugar
- 1/2cup chocolateinstant malted milk powder
- 2cupsmilk
- 1tablespoonvanilla extract
- 4cupsheavy cream
- 1cupmalted milk balls, coarsely chopped
DIRECTIONS
- In a heavy saucepan, combine the eggs, sugar, and malted milk powder; gradually add the milk.
- Cook and stir over low heat until the mixture reaches 160* and coats the back of a metal spoon; remove pan from heat.
- Cool the custard quickly by placing the pan into a bowl of ice water; stir for 2 minutes.
- Stir in the vanilla; press plastic wrap onto the surface of the custard.
- Refrigerate for at least 4 hours or overnight.
- Stir in the heavy cream and malted milk balls.
- Fill the cylinder of an ice-cream maker 2/3 full; freeze according to manufacturer’s instructions.
- Keep remaining custard chilled until ready to be churned.
- Allow the churned ice cream to”ripen” in the cylinder in its freezer or your refrigerator’s freezer for 2-4 hours before serving.
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May 10th, 2007 by alice
Tags: Chocolate, Cookies, Macadamia
INGREDIENTS
- 2 1/2cupsall-purpose flour
- 2teaspoonsbaking powder
- 1/2cupbutteror margarine, softened
- 2/3cupgranulated sugar
- 2/3cup firmly packedlight brown sugar
- 1/2cupunsweetened cocoa powder
- 3largeeggs
- 2teaspoonsvanilla extract
- 1cupmini chocolate chips
- 1 1/2cups choppedmacadamia nuts(or if you are in a pinch peanuts)
DIRECTIONS
- In a medium bowl, combine flour and baking powder; mix well.
- In a medium bowl, using an electric mixer set on medium, beat the butter, granulated sugar, brown sugar, cocoa powder, eggs and vanilla until light and fluffy.
- Stir in flour mixture and chocolate chips; mix well.
- Chill dough for 3 hours or overnight.
- Preheat oven to 325°F.
- Place nuts in a shallow bowl.
- Using a tablespoon, form dough into balls; roll balls in nuts to coat.
- Place 1″ apart on lightly greased baking sheets.
- Using the bottom of a glass, flatten cookies slightly.
- Bake cookies for 20 minutes.
- Transfer cookies to wire racks to cool completely.
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May 10th, 2007 by alice
Tags: Creole, Crock, Pot, Shrimp, Turkey
INGREDIENTS
- 1cupcooked turkey, diced
- 1green pepper, cut into 1 inch pieces
- 1 (28 ounce)candiced tomatoes, undrained
- 1 (6 ounce)cantomato paste
- 3clovesgarlic, finely chopped
- 1/2teaspoondried thyme leaves
- 1/4cup choppedparsley
- 1/2teaspoonsalt
- 1/2teaspoonpepper
- 1/4teaspoonred pepper sauce
- 1mediumbay leaf
- 1 1/2cupswater
- 1 1/2cups uncookedshrimp, peeled,deveined
- 4 1/2cups hotcooked rice
DIRECTIONS
- Combine all ingredients except shrimp and rice, in Crock-Pot.
- Cover and cook on Low 5 to 7 hours or High 2 1/2 to 3 hours.
- Stir in shrimp.
- Cover and cook on low setting about 45 minutes or until shrimp turn pink and firm.
- Serve over rice.
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