Tuesday, November 29, 2011
John's Rating: 86 Tbsp. butter
1 Tbsp. ranch
2 cups cooked turkey, cubed
6 oz pasta
2 cups sliced carrots
Cook pasta. Cook carrots. Melt butter in saucepan. Stir in turkey and ranch pwd. Add cooked pasta and drained carrots. Serve warm.
Thursday, November 17, 2011
Saturday, November 12, 2011
Recipe from Our Best Bites
1 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. vanilla extract
1 cup milk
1/2 cup flour
1 1/4 tsp. baking powder
6 slices Texas style toast, cut into 3rds (sticks)
In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat.
In blender, mix together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Pour into 8x8 pan. Test oil heat by flicking some water into the frying pan.
If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.Take each cut slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.
While warm, roll each piece in cinnamon sugar:3/4 cup sugar
4 tsp. cinnamon
Thursday, November 10, 2011
John's Rating: 8
Recipe from: A Taste of Home Cooking
1 pound ground beef
1 softball-sized onion, chopped
1 green pepper, chopped
2 tablespoons steak sauce
1 cup beef stock
Salt and ground black pepper
Hamburger buns....or homemade rolls
In large skillet over medium-high heat brown the ground beef with the onion and green pepper. When that is cooked, stir in the steak sauce and beef stock. Simmer until most of the liquid is absorbed.
Serve on buns (you could even toast them first).
Top the meat mixture with a slice of provolone-mozzarella blend cheese (made by Sergento).
Tuesday, November 8, 2011
John's Rating: 8
Recipe from: Double Batch
1 graham cracker crust (I used a premade one and I had enough filling to make 2 pies...so if you want one large pie, use a larger pan)
3 tablespoons cornstarch
1/3 cup sugar plus 1/4 cup sugar, divided
1 1/2 cups water
5 tablespoons lemon juice
zest from 2 lemons
4 egg yolks, beaten
1 1/2 tablespoons butter
1 cup white chocolate chips
2 (8-ounce) packages cream cheese, room temperature
Mix cornstarch and 1/3 cup sugar in a medium saucepan; add water and stir. Stir in lemon juice and lemon zest. In a separate bowl beat egg yolks with a fork; add 1/4 cup sugar and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.
Remove from heat; add butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add while chocolate chips to remaining liquid and stir until they are melted and mixed in well. Cut the cream cheese in small cubes and add to the white chocolate mixture. Stir until well mixed and smooth. (I used my kitchen aid to mix it all together.)
Pour mixture into graham cracker crust. Pour the reserved lemon sauce on top and chill at least 2 hours. (I chilled 24 hours) Spread whipped topping on top of the pie and serve.
Friday, November 4, 2011
John's Rating: 9
Recipe from: Mels Kitchen Cafe
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
2 green onions, sliced very thin
1 celery stalk, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce
About 3 cups of shredded or chopped cooked chicken
2 cups shredded cheddar cheese
4 flour tortillas
Whisk the mayonnaise, cilantro, onioins, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Divide filling into tortillas and top with cheese. Roll up tortillas. Lightly coat tortillas all over with a thin layer of oil. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.