July 11th, 2010 by alice
Tags: Five, Homemade, Powder, Spice
INGREDIENTS
- 1teaspoonground cinnamon
- 1teaspoonanise seed, crushed
- 1/4teaspoonfennel seeds, crushed
- 1/4teaspoonszechwan pepper, crushed
- 1/8teaspoonground cloves
DIRECTIONS
- In a small bowl, combine 1 teaspoons ground cinnamon; 1 tsp aniseed, crushed; 1/4 tsp fennel seed, crushed; 1/4 tsp Szechwan pepper, crushed; and 1/8 tsp ground cloves.
- Store in a covered container.
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December 27th, 2009 by alice
Tags: Homemade, Pizza, White
INGREDIENTS
- pizza dough(your favorite…I use The World’s Best Bread Machine Pizza Dough Recipe)
- olive oil(enough to just rub on dough)
- italian seasoning(or use the seasoning packet that comes in borden medley’s mozzarella cheese)
- crushedgarlic
- 1cup choppedgreen peppers
- 1cup choppedonions
- 1tomato, diced
- 1/2 (5 ounce)canblack olives, sliced
- 1 (3 cup)package shreddedmozzarella cheeseor blendmozzarella cheese, asiago
- 1/2cupromano cheeseor parmesan cheese
DIRECTIONS
- Spread dough to fit 10 x 15 pan.
- Let rest 15 minutes.
- Rub dough with olive oil.
- Sprinkle on seasoning and rub inches Rub on garlic.
- Sprinkle on romano/parmesan cheese.
- Top with the green/red peppers, chopped onion, tomato and olives.
- Cover with shredded cheese.
- Bake at 450 degrees Fahrenheit for 15 minutes or until done and cheese melted.
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December 23rd, 2009 by alice
Tags: Best, Chili, Homemade
INGREDIENTS
- 4lbsground beef
- 2largeonions, diced
- 4teaspoonschili powder
- 1teaspoon crusheddried red pepper flakes(to taste)
- 2teaspoonsdried oregano
- 2teaspoonsground cumin
- 2teaspoonspaprika
- 3teaspoonsgarlic powder
- 1 (15 ounce)cantomato sauce
- 1 (29 ounce)cantomato sauce
- 2 (15 ounce)canskidney beans
- 3tablespoonsall-purpose flour
- 2tablespoonsvinegar
DIRECTIONS
- In a large Dutch over or soup kettle, brown beef with onions until the beef is brown and the onions are tender; drain.
- Stir in spices and both cans of tomato sauce and kidney beans.
- Simmer, uncovered, for 1 hour, stirring occasionally.
- Combine flour and vinegar; stir into chili.
- Simmer another 15 minutes or until thickened.
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April 19th, 2009 by alice
Tags: Chicken, Egg, Homemade, Noodles, Soup
INGREDIENTS
- 1turnip
- 1parsnip
- 1leek
- 1potato
- 2carrots
- 1onion
- 1teaspoonolive oil
- 1bunchfresh dill
- 1bunchfresh parsley
- 4tablespoonschicken bouillon
- 1lbboneless skinless chicken thighs
- 8cupschicken stock
- salt
- 1 (16 ounce)packageegg noodles
DIRECTIONS
- Clean all vegetables, peel and put through the food processor.I grate all of the vegetables.
- Cut up the parsley and dill.
- Sautee the chicken and vegetable in the oil.Add all the remaining ingredient and let simmer for a few hours.Or put in crockpot and let cook the afternoon.
- Before you are ready to serve cook the egg noodles according to package directions.
- I add some noodles to the bottom of a soup bowl and laddle the soup over the noodles.
- This soup gets better the second and third day.It also freezes very well since you are not putting the noodles into the soup.I freeze it and take out as we need.
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April 3rd, 2009 by alice
Tags: Cheese, Chicken, Herb, Homemade
INGREDIENTS
- 1/2 (8 ounce)packagecream cheese, softened
- 2tablespoonsbutteror margarine, softened
- 1tablespoonhalf-and-halfor light cream
- 1/8teaspoongarlic powder
- 1dashdried oregano, crushed
- 1dashdried thyme, crushed
- 1dashdried marjoram, crushed
- 1dashdried dill
- 1dashdried basil, crushed
- 1dashfresh ground black pepper
- 4boneless skinless chicken breast halves
- fresh ground black pepper
- salt
DIRECTIONS
- Preheat oven to 350 degrees.
- In a medium bowl, stir together the softened cream cheese, softened butter or margarine, half and half or light cream, garlic powder, oregano, thyme, marjoram, dillweed, basil and dash of pepper. Stir until the mixture is well blended and smooth; set aside.
- Rinse the chicken breast halves under cold running water; pat dry with paper towels. Place each breast half, boned side up, between 2 pieces of heavy duty clear plastic wrap. Working from the center out to the edges, lightly pound the chicken breasts with the flat side of a meat mallet until the chicken is 1/4 inch thick. Remove the plastic wrap.
- Place 1 heaping tablespoon of the cream cheese mixture in the center of each flattened chicken breast half.
- Wrap the chicken breast around the cream cheese filling; secure with wooden toothpicks.
- Place the filled chicken breasts, seam side down, in a 2 quart square baking dish. Season the chicken with the freshly ground pepper and salt to taste.
- Bake in the 350 degree oven about 30 minutes, or until the chicken is tender and no longer pink.
- Spoon any melted cream cheese in the baking dish over the chicken.
- Serve hot.
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