Buy an onion, a green bell pepper, a head of garlic, all purpose seasoning if you don't have it already (I like to use Adobo) a can of tomato sauce (the unseasoned small ones)
Start browing ground beef in a sauce pan or frying pan
Add 1 can of tomato sauce and sprinkle genrously with all purpose seasoning ( I use Adobo, about 1/2tbsp per one pound of beef)
Take half a medium onion
half a green bell pepper
5 cloves of garlic (crushed or minced)
You can mix these in a food processor or add them to your meat finely chopped
Cook meat til completely browned
You can make this your base to a delicious Sheppard's Pie by layering it with mashed potatos and corn. You can use this as the base to the most amazing meat spaghetti sauce you have ever tried. You can also use this as the base for American chop suey, just add kielbasa slices spaghetti sauce to elbow macaroni So yummy and fast! You can add a can of pink or red beans and serve with rice %26lt;--- It's absolutely amazing! You can use it as lasagna meat. You can make mexican tacos by adding this to taco shells and topping with lettuce and tomatos!
Or instead of cooking the meat as is you can make it into hamburger patties and have a new twist on an American Classic.
Have fun cooking %26amp; Enjoy ;-)
It's fast, easy and absolutely delicious!What are some easy recipes to cook at home with ground beef and that are also quick?
Maybe a hamburger helper meal.That only goes for about 20Min's.What are some easy recipes to cook at home with ground beef and that are also quick?
When I was growing up we had hash, which was hamburger meat browned and drained, and then dice up a potatoe or two and simmer until potatoe is tender. Season to taste, I always just like salt, pepper, and ketchup.
Cook up some kind of pasta, package rice which come in different flavors while browning up your ground beef add seasoning like A1 steak sauce or Montreal steak seasoning. What ever seasonings you like a can or cans of precooked vegetables. Save the water you made the pasta in and use it to cook frozen vegetables in or use the micro wave to cook the frozen vegetables. Add a can of gravy to the ground beef. Serve ground beef with beef gravy over pasta or rice mix. A more simple way is to buy cans of beef stew or pot roast which already have veggies and heat and pour over rice or pasta. You can very your selection by using chicken or pork even fish. You can use breakfast sausages with canned spaghetti sauce and ground beef. What are you going to do write a book with the different answers you get?
Untidy Samuels
Probably more widely known as Sloppy Joes, these can be made with ground beef or ground turkey. This homemade version is light years ahead of anything you can buy in an envelope or can, and really just as easy. I like to serve these with paper-thin slices of red onion.
Ingredients
1 teaspoon vegetable oil
1 lb. ground beef or ground turkey
1 medium yellow onion, peeled and chopped fine
1/2 cup best-quality ketchup
1/2 cup best-quality chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
freshly cracked black pepper
1/3 cup water
6 sesame seed topped hamburger buns, warmed
Method
Brush a skillet with oil and warm over moderate heat, 30 seconds. Add beef [or turkey] and onion and saut茅 10 minutes, stirring frequently. Add all remaining ingredients [except buns] and simmer, uncovered, 10 minutes. Spoon mixture between split buns and serve immediately.
You could make maybe sloppy joes, beef stroganoff, chili, meatloaf, etc. There's lots of things you can make with ground beef.
I can't believe someone on here said ';hash';! My mom used to make that for us when we were kids. I had a hankering for it a couple of weeks ago and I made it. It may sound a little odd, but it is really GOOD! Season the meat when you brown it and when you add the potatoes, you put in a bit of water to cook them and then you let it cook until the potatoes are soft and falling apart. The potatoes will thicken it up and make kind of a sauce. I didn't have any leftovers this time, but when I was a kid, I used to eat the leftovers cold on a slice of bread with a little salt. Tasted great that way too.
Tacos
Sloppy Joes
Hamburgers
Hamburger gravy over mashed potatoes or over egg noodles.
I hope that this has been helpful for you?? ;-)
Hamburger Helper, Meat Loaf, Hamburgers, Beef stroganoff, spaghetti, tacos, beef burritos.
Thursday, December 24, 2009
What are your favorite recipes to cook on your contact grill or George Foreman grill? Do you use frozen food?
I just bought a Hamilton Beach contact grill on clearance at Walmart Saturday for $25 ($45 reg., Great deal!) I made a hamburger and grilled the peppers, onions and mushrooms with it. Then last night I grilled Shrimp with Garlic %26amp; Olive oil. They were GREAT! But I would like some other easy ideas. Has anyone ever used frozen chicken breast (boneless) with any success?What are your favorite recipes to cook on your contact grill or George Foreman grill? Do you use frozen food?
I have a George Foreman grill and I couldn't live without it now that I have it.
I half defrosted the chicken first. I also sliced it really thin to make chicken breast burgers. Capsicum and eggplant, sliced zucchini grill well too. I did this for a vegetable lasagne. Steak cooks really well on it too. Get some Vienna bread and grill it, once grilled rub with a cut garlic clove and top with a mix of red onion, tomato, fresh basil and balsamic vinegar. Drizzle with a really good olive oil and there you have a fantastic healthy bruschetta.
E-mail me if you want to exchange other ideas for the grill.What are your favorite recipes to cook on your contact grill or George Foreman grill? Do you use frozen food?
I almost always do my chicken breasts on the foreman! Its a lifesaver! I either use the chicken for fajitas, chicken alfredo, in salads, or just the breast alone with lemon pepper. Just let the chicken thaw out first and season it the way you want it. You may even be able to find pre-seasoned chicken breasts...Where I shop they offer both italian style and lemon herb ready to go! Happy grilling!
veggie burgers
I use frozen chicken breasts all the time on my George Foreman grill and they turn out great every time. I love the convience of it - especially if I haven't taken meat out in the morning so I don't have to wait to thaw anything out. The chicken breasts always come out tender and never dry out. I just sprinkle some rosemary seasoning or lemom pepper on them and supper is ready in about 10 minutes!
I do the frozen chicken all of the time. To give it a headstart on the thaw process though I will spinkle both sides with salt. Or I will pull it out and place it on a metal cookie sheet. Althouth it is still frozen it will not be frozen solid. You just have to watch the breast so that the outside is not overdone and the inside is undercooked. Usually I will pull out the chicken and place on cookie sheets and sprinlkle with my seasonings. I will then go and change from work, then come back into the kitchen and start prepping everthing else and then by this time I am ready to get the chicken on the grill. It has had about a 30 minute partial thaw time. Do not try this with steak. You will end up having a steak that is overcooked especially if you like rare or medium rare steaks.
I also grill my veggies and make some awesome grilled cheese sandwiches. Bratwurst, italian sausage links work well too. And hot dogs.
For my grilled cheese I will spread some garlic herb cream cheese on the bread then take one slice of each of several cheese and put the sandwich together and place on the grill WITH NO BUTTER ON THE BREAD!!!! You can also do panini sandwiches too.
For my veggies, I will slice them think if need be and then toss them with olive oil and then grill them. I will then sprinkle salt and pepper to taste on them. This works best with asparagus, zucchini, squash and even potatoes. However the potatoes to take longer and you want to make sure that you cut them thick enough that both the upper and lower portion of the grill are touching you food.
Best of all the clean up is a snap....
Good Luck....
pork chop grillied chesese
Grilled Lemon Oregano Chicken
This is delicious cooked on the George Foreman grill!
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
2 to 3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
(pounded to about 1/2 inch thick)
Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours.
Grill until done
Grilled Watermelon and Prawns Recipe courtesy Cat Cora
2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder\
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Grilled Lemon Pepper Chicken (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:54 am
1 cup Italian dressing (I use Ken's Fat Free Italian)
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boned and skinned chicken breast halves
In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.
Heat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.
Mustard-Grilled Pork Chops with Two Tomato Salsa (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am
This recipe works well on the George Foreman grill as well as an outdoor grill. If using the George, grill for approximately 5-6 minutes.
4 (3/4-inch thick) boneless pork chops
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)
In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.
Servings: 4
I really like pork with mustard - it keeps it moist.palm oil
I have a George Foreman grill and I couldn't live without it now that I have it.
I half defrosted the chicken first. I also sliced it really thin to make chicken breast burgers. Capsicum and eggplant, sliced zucchini grill well too. I did this for a vegetable lasagne. Steak cooks really well on it too. Get some Vienna bread and grill it, once grilled rub with a cut garlic clove and top with a mix of red onion, tomato, fresh basil and balsamic vinegar. Drizzle with a really good olive oil and there you have a fantastic healthy bruschetta.
E-mail me if you want to exchange other ideas for the grill.What are your favorite recipes to cook on your contact grill or George Foreman grill? Do you use frozen food?
I almost always do my chicken breasts on the foreman! Its a lifesaver! I either use the chicken for fajitas, chicken alfredo, in salads, or just the breast alone with lemon pepper. Just let the chicken thaw out first and season it the way you want it. You may even be able to find pre-seasoned chicken breasts...Where I shop they offer both italian style and lemon herb ready to go! Happy grilling!
veggie burgers
I use frozen chicken breasts all the time on my George Foreman grill and they turn out great every time. I love the convience of it - especially if I haven't taken meat out in the morning so I don't have to wait to thaw anything out. The chicken breasts always come out tender and never dry out. I just sprinkle some rosemary seasoning or lemom pepper on them and supper is ready in about 10 minutes!
I do the frozen chicken all of the time. To give it a headstart on the thaw process though I will spinkle both sides with salt. Or I will pull it out and place it on a metal cookie sheet. Althouth it is still frozen it will not be frozen solid. You just have to watch the breast so that the outside is not overdone and the inside is undercooked. Usually I will pull out the chicken and place on cookie sheets and sprinlkle with my seasonings. I will then go and change from work, then come back into the kitchen and start prepping everthing else and then by this time I am ready to get the chicken on the grill. It has had about a 30 minute partial thaw time. Do not try this with steak. You will end up having a steak that is overcooked especially if you like rare or medium rare steaks.
I also grill my veggies and make some awesome grilled cheese sandwiches. Bratwurst, italian sausage links work well too. And hot dogs.
For my grilled cheese I will spread some garlic herb cream cheese on the bread then take one slice of each of several cheese and put the sandwich together and place on the grill WITH NO BUTTER ON THE BREAD!!!! You can also do panini sandwiches too.
For my veggies, I will slice them think if need be and then toss them with olive oil and then grill them. I will then sprinkle salt and pepper to taste on them. This works best with asparagus, zucchini, squash and even potatoes. However the potatoes to take longer and you want to make sure that you cut them thick enough that both the upper and lower portion of the grill are touching you food.
Best of all the clean up is a snap....
Good Luck....
pork chop grillied chesese
Grilled Lemon Oregano Chicken
This is delicious cooked on the George Foreman grill!
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon dried oregano
2 to 3 cloves garlic, crushed
4 boneless, skinless chicken breast halves
(pounded to about 1/2 inch thick)
Combine all marinade ingredients. Add chicken breast halves to the marinade. Marinate in the refrigerator for at least 2 hours.
Grill until done
Grilled Watermelon and Prawns Recipe courtesy Cat Cora
2 cups water
1 cup granulated sugar
2 red bell peppers, cored, seeded, and chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
3 cilantro sprigs, chopped
1 pound (16 to 20 count) prawns, peeled and deveined, with the tail left on
1/4 cup olive oil
2 limes, halved
1/2 teaspoon cayenne pepper
2 teaspoons chili powder\
2 teaspoons salt
1 teaspoon black pepper
1 small seedless watermelon, sliced into 1/4-inch wedges, rind on
Unsweetened coconut, toasted for garnish
1 scallion, sliced for garnish
Preheat the grill.
In a small saucepan over medium heat, add the water and the sugar. Cook over low heat until the sugar is dissolved. Pour 1 cup of the syrup into a small bowl and set aside.
To the remaining syrup, add the red pepper, jalapenos, garlic, and cilantro and simmer on medium heat for 30 minutes, or until thickened and marmalade-like.
In the meantime, toss the prawns in a bowl with half of the olive oil, juice of 1 lime, cayenne, chili powder, salt, and pepper. Place on the hot grill and grill each side until cooked through, 4 to 5 minutes. Set aside.
Place the watermelon on a plate and brush each side with the reserved sugar syrup and the remaining olive oil. Place on the grill and cook on both sides, about 2 minutes.
Once the red pepper marmalade is thickened, place watermelon on the plate with prawns on top. Squeeze the remaining lime over it and spoon on the marmalade. Garnish with coconut and scallions.
Grilled Lemon Pepper Chicken (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:54 am
1 cup Italian dressing (I use Ken's Fat Free Italian)
2/3 cup powdered lemonade-flavored drink mix
2 1/2 teaspoons black pepper
6 boned and skinned chicken breast halves
In a medium bowl, combine the dressing, lemonade mix, and pepper. Add the chicken, cover, and marinate in the refrigerator for at least 8 hours or overnight.
Heat the grill to medium-high heat. Place the chicken on the grill, discarding the excess marinade. Grill the chicken for 12 to 15 minutes, or until no pink remains, turning the breasts halfway through the grilling.
Mustard-Grilled Pork Chops with Two Tomato Salsa (George Foreman Grill) recipe
Posted by bettyboop at recipegoldmine.com 1/3/2002 8:53 am
This recipe works well on the George Foreman grill as well as an outdoor grill. If using the George, grill for approximately 5-6 minutes.
4 (3/4-inch thick) boneless pork chops
1 1/2 cups diced plum tomatoes
8 sun-dried tomato halves packed in oil, drained and chopped
1/4 cup chopped fresh basil or 1 tablespoon dried basil
1/4 teaspoon cayenne
2 tablespoons Dijon-style mustard
1 tablespoon honey
1 teaspoon minced garlic
Fresh basil sprigs (optional)
In a medium bowl combine plum tomatoes, sun-dried tomatoes, chopped basil and cayenne; set aside.
In a small bowl combine mustard, honey and garlic. Rub mustard mixture over all surfaces of chops. Place chops on a kettle-style grill directly over medium-hot coals, lower grill hood and grill for 3 to 4 minutes. Turn chops and grill for 3 to 4 minutes more or until chops are just done. Serve with Two-Tomato Salsa. If desired, garnish with basil sprigs.
Servings: 4
I really like pork with mustard - it keeps it moist.
Does anyone know a good web site for learning how to cook, and good recipes?
?Does anyone know a good web site for learning how to cook, and good recipes?
Here are some easy recipes
http://easy.betterrecipes.com/
http://www.momswhothink.com/easy-recipes鈥?/a>
http://www.dianaskitchen.com/page/skille鈥?/a>
http://www.razzledazzlerecipes.com/quick鈥?/a>Does anyone know a good web site for learning how to cook, and good recipes?
Hello Brawp,
If you want to learn to bake as well, you can check out http://www.the-chocolate-spot.com. There are great recipes and all kinds of information about baking and cooking with chocolate.
The Food network is also a great place to learn. Reading cookbooks and food dictionaries that describe the different techniques and cooking styles will help you too!
Good Luck and have some fun in your kitchen!
Genesee from The-Chocolate-Spot.com
I like allrecipes.com It has sooo many recipes on it and gives suggestions for everything. You can also submit your own recipes and have them ranked as well as see how other recipes ranked. Give it a try. I use it all the time.
Foodtv.com is my second favorite site for recipes.
You can find VERY good recipes on the Food Network Channel on TV. I'm not sure if they have a website but they probably do.. just search Food Network on Yahoo! Search
There are different people cooking on it every hour or so that have there own show. Just watch one of them. My Dad watches it and he has got a lot of his recipes from there.
I get most of my recipes at this website, categories are on the left hand side of its screen. Be sure to put it in your ';Favorites';:
http://www.cooks.com/rec/search?q=chicke鈥?/a>
Most of the recipes are easy to make.
One of the best things you can do is go to your supermarket and walk down the aisles, get acquainted with what is on the shelves. You can take this and that to make good meals. For example:
pre-cooked pot roast;
add frozen or canned veggies as a side dish;
canned sweet potatoes;
Pre-made cakes and pies that you can buy from the bakery section or in the frozen section.
Ask a clerk for help if you need it. Don't be shy.
Here are some easy recipes for you to start with:
http://www.campbellkitchen.com/mealideas鈥?/a>
Here are some good recipes:
http://www.hillbillyhousewife.com/homema鈥?/a>
http://www.cdkitchen.com/
http://allrecipes.com/
http://www.recipelink.com/
try like activitytv.com
once you know the basics watch foodnetwork for recipes!! =)
http://food.yahoo.com/recipes
kraftfoods.com
Here are some easy recipes
http://easy.betterrecipes.com/
http://www.momswhothink.com/easy-recipes鈥?/a>
http://www.dianaskitchen.com/page/skille鈥?/a>
http://www.razzledazzlerecipes.com/quick鈥?/a>Does anyone know a good web site for learning how to cook, and good recipes?
Hello Brawp,
If you want to learn to bake as well, you can check out http://www.the-chocolate-spot.com. There are great recipes and all kinds of information about baking and cooking with chocolate.
The Food network is also a great place to learn. Reading cookbooks and food dictionaries that describe the different techniques and cooking styles will help you too!
Good Luck and have some fun in your kitchen!
Genesee from The-Chocolate-Spot.com
I like allrecipes.com It has sooo many recipes on it and gives suggestions for everything. You can also submit your own recipes and have them ranked as well as see how other recipes ranked. Give it a try. I use it all the time.
Foodtv.com is my second favorite site for recipes.
You can find VERY good recipes on the Food Network Channel on TV. I'm not sure if they have a website but they probably do.. just search Food Network on Yahoo! Search
There are different people cooking on it every hour or so that have there own show. Just watch one of them. My Dad watches it and he has got a lot of his recipes from there.
I get most of my recipes at this website, categories are on the left hand side of its screen. Be sure to put it in your ';Favorites';:
http://www.cooks.com/rec/search?q=chicke鈥?/a>
Most of the recipes are easy to make.
One of the best things you can do is go to your supermarket and walk down the aisles, get acquainted with what is on the shelves. You can take this and that to make good meals. For example:
pre-cooked pot roast;
add frozen or canned veggies as a side dish;
canned sweet potatoes;
Pre-made cakes and pies that you can buy from the bakery section or in the frozen section.
Ask a clerk for help if you need it. Don't be shy.
Here are some easy recipes for you to start with:
http://www.campbellkitchen.com/mealideas鈥?/a>
Here are some good recipes:
http://www.hillbillyhousewife.com/homema鈥?/a>
http://www.cdkitchen.com/
http://allrecipes.com/
http://www.recipelink.com/
try like activitytv.com
once you know the basics watch foodnetwork for recipes!! =)
http://food.yahoo.com/recipes
kraftfoods.com
Do you know of any nice recipes to cook for Thanksgiving?
Each year my family and I host Thanksgiving at our house. We get together everyone from both sides of the family and have a nice dinner. I was wondering if you could suggest some nice recipes, dishes or ways to prepare turkey. So far we're definitely making Turkey...obviously, but we'd like some suggestions as to how to prepare it; as mentioned above. We're making vegetable chowder, mashed potatoes %26amp; gravy/regular potatoes, assorted (cooked and uncooked) vegetables. Any other suggestions? Thanks!
xXoDo you know of any nice recipes to cook for Thanksgiving?
ROASTED BRINED TURKEY
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
--Alton Brown, Food Network
____________________________
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
--Ina Garten
___________________________
Conniosseur's Casserole
1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper
Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds
Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.
(I have subbed water chestnuts chopped for the celery and it is very good.)
--Tea Time At the Master’s cookbook
_____________________
Savory Sweet Potatoes
3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste
Preheat oven to 350ºF. In 9';x13'; casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.
Top with ½ cup cheddar cheese. Bake for 20 minutes.
__________________________
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten, FoodTVDo you know of any nice recipes to cook for Thanksgiving?
My family always makes the following and they have been traditions in our home for as long as I can remember.
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
½-teaspoon nutmeg
¼-teaspoon salt
1-cup milk
Preheat oven to 400º
Grease 1½ quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400º for 30 minutes.
PUMPKIN can be substituted for the sweet potatoes and it comes out well.
**************************************…
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
1 16 ounce container of Cool Whip or fresh whipped cream
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
These great desserts make enough for everyone.
RASPBERRY TRIFLE
1 pkg. (16 oz.) pound cake, cut into 18 slices or 2 pkg (3 oz. each) ladyfingers
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 jar (18 oz.) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish
Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. Makes 8-10 servings.
TIRAMISU
1-17.5 oz. container mascarpone cheese
2 tbsp. orange liqueur (Triple Sec or Cointreau)
1 tbsp. dark rum
3 tbsp. sugar
1 tsp. vanilla extract
1 c. heavy cream
24 ladyfingers
1-12 c. brewed espresso
6 oz. semisweet or bittersweet chocolate, finely chopped
Combine the mascarpone, the liqueur and the rum in a large bowl. Gradually blend in sugar. In a chilled bowl, combine the vanilla extract and the cream, and whip until it forms soft peaks. Fold this into the mascarpone mixture. Place half of the ladyfingers in a flat baking dish, and pour half of the espresso over them. Let the ladyfingers moisten for about 10 seconds, burning them often. Do not soak too long or the ladyfingers will fall apart. Carefully lift them out of the baking dish and place on a plate. Arrange half of the ladyfingers in a single layer in a 12” x 6” baking ban. Spread half the mascarpone mixture over the lady fingers and sprinkle with half the chocolate. Repeat the process with the remaining ingredients, creating 2 layers of ladyfingers. Cover and refrigerate for at least 1 hour. Serve on individual plates.
I make seven layer salad each year which is nice and refreshing to a Thanksgiving meal
layer each in this order in a nice large glass bowl
lettuce
celery
green pepper
shredded carrot (you can get baggies of it all ready shredded)
frozen (but thawed) peas
shredded cheddar cheese
miracle whip or salad dressing with some sugar mixed in (a few tablespoons)
then sprinkle on real bacon pieces (not bacon bits)
I will be making this coconut cake for our family's dinner:
1 white cake mix
2 egg whites
1/2 cup canola oil
1 1/2 cups water
Mix and bake at 350' in 9X13 pan until done (25-30 minutes).
While the cake bakes, combine in a saucepan 2 cups sugar, 1 cup milk and 6 oz. coconut. Simmer and stir until slightly thickened.
Pour over hot cake.
After cake cools, top with a container of Cool Whip and sprinkle another 6 oz. coconut over the top. Keep covered in refrigerator.
mmm Thanksgiving! or the mini christmas as I call it. haha
well last month (Canadian) we had turkey, stuffing, sweet potatoes, mashed potatoes, beans, asparagus, corn, carrots, ham, salad, and fresh baked bread! mmm and for dessert we had pumpkin pie, apple pie, my grandma's famous fudge cake, and ambrosia. MMMM!
For food before dinner, fresh veggies and dip, salsa and chips, cookies, and maybe brownies or fudge? And to drink some alcohol, and a punch bowl usually go over well and also ice water.
I cannot wait for this plus more at Christmas!!!
Sweet Potato Souffle
4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/3 stick butter or margarine (melted)
1 tsp. vanilla
Mix well
Pour into buttered pan
Topping: 1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine (melted)
1 cup pecans
Crumble topping evenly over potato mixture. Bake at 350° for 35-45 minutes uncovered.
another option:
Pineapple Souffle
1/4 cup butter (melted in pan)
MIX TOGETHER:
1 1/2 cups sugar
3 eggs, beaten
1 large can of Pineapple (drained)
3 slices of bread (cubed)
1/4 cup milk
Pour into baking dish with melted butter. Sprinkle with cinnamon, 1 Tbsp. sugar. Bake at 350° for 40 minutes.
Both recipes are incredible! Even for the picky eaters!
An easy cranberry relish recipe:
empty a bag of cranberries into a medium saucepan and add 2 c. of Sprite or other lemon-lime soda. Bring to a boil, then simmer until all the little cranberries have burst and softened. Some people add sugar at this point, but I think the soda provides enough sweetness. This can be made days ahead of time, by the way.
xXoDo you know of any nice recipes to cook for Thanksgiving?
ROASTED BRINED TURKEY
1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil
Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.
Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.
A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.
Remove bird from brine and rinse inside and out with cold water. Discard brine.
Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.
Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.
--Alton Brown, Food Network
____________________________
Perfect Roast Turkey
1 fresh turkey (12 pounds)
Kosher salt
Freshly ground black pepper
1 large bunch of fresh thyme
1 lemon, halved
3 Spanish onions
1 head garlic, halved crosswise
4 tablespoons butter (1/2 stick), melted
1/2 cup good olive oil
8 carrots, peeled and cut into 2-inch chunks
10 red new potatoes, halved
3 heads fennel, fronds removed, cut into wedges through the core
Preheat the oven to 350 degrees.
Take the giblets out of the turkey and wash the turkey inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the turkey in a large roasting pan. Liberally salt and pepper the inside of the turkey cavity. Stuff the cavity with the thyme, lemon, one of the onions (quartered), and the garlic. Brush the outside of the turkey with the butter and sprinkle with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Peel and slice the remaining onions, toss them with 1/4 cup olive oil, and scatter them around the turkey.
Roast the turkey for 1 hour. Toss the carrots, potatoes, and fennel with 1/4 cup olive oil and add to the roasting pan. Continue to roast for about 1 1/2 hours, or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.
Stir the vegetables and return the pan to the oven. Continue to cook the vegetables while the turkey rests. Slice the turkey and serve on a platter with the roasted vegetables. Serves 8.
--Ina Garten
___________________________
Conniosseur's Casserole
1 12 pz can white shoe peg corn drained
1 16 oz can French cut string beans drained
1/2 cup celery chopped
1/2 cup onion chopped
1 2 oz jar pimentos chopped
1/2 cup sour cream
1/2 cup sharp Cheddar cheese, grated
1 10 3/4 oz can cream of celery soup
1/2 tsp salt
1/2 tsp pepper
Topping:
1 cup Ritz cracker crumbs
1/2 stick butter, melted
1/2 cup slivered almonds
Mix all ingredients except topping. Place in 1 1/2 qt. casserole. Sprinkle topping over casserole.
Bake at 350 for 45 minutes. Serves 8.
(I have subbed water chestnuts chopped for the celery and it is very good.)
--Tea Time At the Master’s cookbook
_____________________
Savory Sweet Potatoes
3 cups cooked sweet potato (8-10 fresh or 2 [29-oz] cans; not BRUCE brand-ick!)
½ stick real butter
3 strips bacon
1 small onion, chopped
1½ cups grated sharp cheddar cheese, divided
Salt and black pepper to taste
Preheat oven to 350ºF. In 9';x13'; casserole dish, coarsely mash potatoes and butter with fork. (works best when potatoes are hot.) Fry bacon and drain well, then chop it. In bacon drippings, cook onion until clear. Add bacon pieces, onion, 1 cup cheese, salt, and pepper to potatoes, stirring with fork to combine all. Spread out evenly in pan.
Top with ½ cup cheddar cheese. Bake for 20 minutes.
__________________________
Buttermilk Mashed Potatoes
Kosher salt
3 pounds boiling potatoes, such as Yukon gold, peeled
1/2 cup milk
1/4 pound (1 stick) unsalted butter
3/4 to 1 cup buttermilk
1/2 teaspoon freshly ground black pepper
In a large pot, boil 4 quarts of water and 2 tablespoons of salt. Cut the potatoes into 1½”cubes and add them to the boiling water. Bring the water to a boil again, lower the heat and simmer uncovered for 10-15 minutes, until the potatoes fall apart easily when pierced with a fork.
Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.
Drain potatoes and mash w/ hand masher or food mill. Stir in the hot milk-and-butter mixture with a whisk or rubber spatula. Add enough buttermilk to make the potatoes creamy. Add 2 tsp salt and the pepper, to taste, and serve hot.
--Ina Garten, FoodTVDo you know of any nice recipes to cook for Thanksgiving?
My family always makes the following and they have been traditions in our home for as long as I can remember.
Kings Arms Tavern Sweet Potatoes
3-pounds sweet potatoes
¾-cup light brown sugar, packed divided
3-tablespoons butter
5 teaspoons cinnamon
½-teaspoon nutmeg
¼-teaspoon salt
1-cup milk
Preheat oven to 400º
Grease 1½ quart casserole
Cook sweet potatoes in boiling salted water until done; drain peel and mash them.
Stir in all the remaining ingredients except 2 tablespoons of sugar.
Turn the mixture in to prepared casserole and sprinkle with remaining sugar.
Bake at 400º for 30 minutes.
PUMPKIN can be substituted for the sweet potatoes and it comes out well.
**************************************…
Lime Jell-O Mold
1 large box Lime Jell-O
8 ounces Cream Cheese - room temperature
1 can Crushed Pineapple - chilled
1 16 ounce container of Cool Whip or fresh whipped cream
Drain pineapple saving liquid to use in Jell-O. Make Jell-O using the quick-set instructions replacing some of the cold water with the pineapple juice. Make sure gelatin is well dissolved. Place in fridge until semi-set. In a blender combine cream cheese and pineapple until well blended. Mix into semi-set Jell-O than fold in Cool Whip. Pour into a gelatin mold and refrigerate until set or over night. To serve, unmold onto a plate large enough for the mold.
These great desserts make enough for everyone.
RASPBERRY TRIFLE
1 pkg. (16 oz.) pound cake, cut into 18 slices or 2 pkg (3 oz. each) ladyfingers
2 pkg. (3.4 oz. each) instant vanilla pudding mix
1 jar (18 oz.) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish
Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. Makes 8-10 servings.
TIRAMISU
1-17.5 oz. container mascarpone cheese
2 tbsp. orange liqueur (Triple Sec or Cointreau)
1 tbsp. dark rum
3 tbsp. sugar
1 tsp. vanilla extract
1 c. heavy cream
24 ladyfingers
1-12 c. brewed espresso
6 oz. semisweet or bittersweet chocolate, finely chopped
Combine the mascarpone, the liqueur and the rum in a large bowl. Gradually blend in sugar. In a chilled bowl, combine the vanilla extract and the cream, and whip until it forms soft peaks. Fold this into the mascarpone mixture. Place half of the ladyfingers in a flat baking dish, and pour half of the espresso over them. Let the ladyfingers moisten for about 10 seconds, burning them often. Do not soak too long or the ladyfingers will fall apart. Carefully lift them out of the baking dish and place on a plate. Arrange half of the ladyfingers in a single layer in a 12” x 6” baking ban. Spread half the mascarpone mixture over the lady fingers and sprinkle with half the chocolate. Repeat the process with the remaining ingredients, creating 2 layers of ladyfingers. Cover and refrigerate for at least 1 hour. Serve on individual plates.
I make seven layer salad each year which is nice and refreshing to a Thanksgiving meal
layer each in this order in a nice large glass bowl
lettuce
celery
green pepper
shredded carrot (you can get baggies of it all ready shredded)
frozen (but thawed) peas
shredded cheddar cheese
miracle whip or salad dressing with some sugar mixed in (a few tablespoons)
then sprinkle on real bacon pieces (not bacon bits)
I will be making this coconut cake for our family's dinner:
1 white cake mix
2 egg whites
1/2 cup canola oil
1 1/2 cups water
Mix and bake at 350' in 9X13 pan until done (25-30 minutes).
While the cake bakes, combine in a saucepan 2 cups sugar, 1 cup milk and 6 oz. coconut. Simmer and stir until slightly thickened.
Pour over hot cake.
After cake cools, top with a container of Cool Whip and sprinkle another 6 oz. coconut over the top. Keep covered in refrigerator.
mmm Thanksgiving! or the mini christmas as I call it. haha
well last month (Canadian) we had turkey, stuffing, sweet potatoes, mashed potatoes, beans, asparagus, corn, carrots, ham, salad, and fresh baked bread! mmm and for dessert we had pumpkin pie, apple pie, my grandma's famous fudge cake, and ambrosia. MMMM!
For food before dinner, fresh veggies and dip, salsa and chips, cookies, and maybe brownies or fudge? And to drink some alcohol, and a punch bowl usually go over well and also ice water.
I cannot wait for this plus more at Christmas!!!
Sweet Potato Souffle
4 cups mashed sweet potatoes
1 cup sugar
2 eggs
1/2 cup milk
1/2 tsp. salt
1/3 stick butter or margarine (melted)
1 tsp. vanilla
Mix well
Pour into buttered pan
Topping: 1 cup brown sugar
1/2 cup flour
1/3 cup butter or margarine (melted)
1 cup pecans
Crumble topping evenly over potato mixture. Bake at 350° for 35-45 minutes uncovered.
another option:
Pineapple Souffle
1/4 cup butter (melted in pan)
MIX TOGETHER:
1 1/2 cups sugar
3 eggs, beaten
1 large can of Pineapple (drained)
3 slices of bread (cubed)
1/4 cup milk
Pour into baking dish with melted butter. Sprinkle with cinnamon, 1 Tbsp. sugar. Bake at 350° for 40 minutes.
Both recipes are incredible! Even for the picky eaters!
An easy cranberry relish recipe:
empty a bag of cranberries into a medium saucepan and add 2 c. of Sprite or other lemon-lime soda. Bring to a boil, then simmer until all the little cranberries have burst and softened. Some people add sugar at this point, but I think the soda provides enough sweetness. This can be made days ahead of time, by the way.
Practical, simple & easy to cook recipes?
Thanks! It would be a great help...Practical, simple %26amp; easy to cook recipes?
Chicken Spaghetti
1 chicken boiled and de-boned
1 can cream of chicken soup
1 can rotel
1 10 oz package spaghetti noodles
10 oz velveeta cheese
Biol and debone chicken. Use chicken broth to boil spaghetti. Cut velveeta into small chunks and mix with margarine. Let sit at room temperature for 20 minutes. Mix chicken soup and rotel, add chicken and spaghetti. Mix cheese last. Bake at 350 for 20 minutes. If mixture is dry add 1/2 cup milk or 1/2 cup chicken broth.
Mexican Chicken
Biol 1 pack chicken breasts
hold 1 cup broth
1 velveeta cheese
1 can cream chicken
1 can chicken broth
1 can cream of chicken
1 can rotel
1 large bag Doritoes
Boil chicken, after full boil, add chicken broth, Let cool and debone, mix together rotel, cream of chicken, and 1/2 box cheese. If runny, add more cheese. Line ban with butter and pour 1/2 doritoes in bottom of pan, add chicken mixture and top with doritoes. Bake for 10-20 minutes until warm and cheese is melted.
hey, hope these help they r quick for me so i hope they help you out...bye and good luck.Practical, simple %26amp; easy to cook recipes?
Cheese Enchiladas
If you have or get Enchilada sause in a can it's good but not as good as this, you decide. If you can it then go right down to the building of your Enchiladas. Enjoy
Sauce:
1/2 cup Chili Powder
3 cups un-salted Beef Stock
2 slices uncooked bacon, chopped
1 lb. Ground Meat
1 Onion, finely chopped
3 cloves Garlic, minced
1 tsp. Ground Cumin
1/2 tsp. Ground Oregano
1. In a blender, blend the chili powder with the beef stock until well blended.
2. In a medium sauté pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown.
3. Strain off any excess fat.
4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm.
Enchiladas:
1 1/2 lb. Grated Cheddar Cheese
1/2 large Onion, chopped
1/4 cup Canola Oil
12 Corn Tortillas
1 Tomato, chopped
2 Jalapeno, Seeded, and ribs removed, diced
2 tbsp. chopped Fresh Cilantro
1. In a mixing bowl, combine the cheddar cheese and onions
2. In a medium size sauté pan, heat the canola oil until warm.
3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350° oven until cheese is melted and everything is hot and bubbly.
4. Top with the chopped tomatoes, jalapeno and cilantro.
One source comes to mind and the amount of recipes presented in it is too great to mention here.
Tune to the Food Network and look for the show called “Good Eats”. Alton Brown is perhaps the best chef on TV as far as detail, information and entertainment value. Not every recipe he gives is “quick” but he gives enough detailed information and uses ingredients that are relatively easy to come by that anyone can manage to succeed at most of his recipes.
His recipes are also available on The Food Network Web site and his own at http://altonbrown.com/
Try some from
http://afsarmnzkhan.googlepages.com/
Good to www.FOODNETWORK.com. In the left column, under select a TV show, choose from either ';Quick Fix w/ Robin Miller'; (15-min meals) or ';30-MInute Meals'; w/ Rachael Ray. Both ahve great menu ideas, recipes, and tips.
Easy 4-Cheese Pasta Bake:
The tasty combination of spinach and green onions adds a healthful bonus to this dish. Baby won't even know you snuck in some veggies!
1 pound box penne or ziti
1 teaspoon olive oil
4 green onions, chopped
3 cups fresh baby spinach
3 large eggs, beaten
1 pound low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese
1 cup shredded low-fat cheddar cheddar
1 cup grated Parmesan cheese, divided in half
2 tablespoons chopped fresh dill
Salt and pepper, to taste
Nonstick cooking spray
1/4 cup seasoned breadcrumbs
1/8 cup chopped parsley
1. Preheat oven to 350ºF. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and sauté. Add spinach and wilt down. Set aside.
2. Combine eggs, first three cheeses, 1/2 cup Parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.
3. Coat 9'; x 13'; pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.
Yield: 6 to 8 servings
Chicken Spaghetti
1 chicken boiled and de-boned
1 can cream of chicken soup
1 can rotel
1 10 oz package spaghetti noodles
10 oz velveeta cheese
Biol and debone chicken. Use chicken broth to boil spaghetti. Cut velveeta into small chunks and mix with margarine. Let sit at room temperature for 20 minutes. Mix chicken soup and rotel, add chicken and spaghetti. Mix cheese last. Bake at 350 for 20 minutes. If mixture is dry add 1/2 cup milk or 1/2 cup chicken broth.
Mexican Chicken
Biol 1 pack chicken breasts
hold 1 cup broth
1 velveeta cheese
1 can cream chicken
1 can chicken broth
1 can cream of chicken
1 can rotel
1 large bag Doritoes
Boil chicken, after full boil, add chicken broth, Let cool and debone, mix together rotel, cream of chicken, and 1/2 box cheese. If runny, add more cheese. Line ban with butter and pour 1/2 doritoes in bottom of pan, add chicken mixture and top with doritoes. Bake for 10-20 minutes until warm and cheese is melted.
hey, hope these help they r quick for me so i hope they help you out...bye and good luck.Practical, simple %26amp; easy to cook recipes?
Cheese Enchiladas
If you have or get Enchilada sause in a can it's good but not as good as this, you decide. If you can it then go right down to the building of your Enchiladas. Enjoy
Sauce:
1/2 cup Chili Powder
3 cups un-salted Beef Stock
2 slices uncooked bacon, chopped
1 lb. Ground Meat
1 Onion, finely chopped
3 cloves Garlic, minced
1 tsp. Ground Cumin
1/2 tsp. Ground Oregano
1. In a blender, blend the chili powder with the beef stock until well blended.
2. In a medium sauté pan over medium high heat, cook bacon until crisp. Render the fat and add meat, onion and garlic. Cook until meat is brown.
3. Strain off any excess fat.
4. Add cumin, oregano and chili powder mixture to the beef stock. Cook for 30 minutes, by reducing one third. Keep warm.
Enchiladas:
1 1/2 lb. Grated Cheddar Cheese
1/2 large Onion, chopped
1/4 cup Canola Oil
12 Corn Tortillas
1 Tomato, chopped
2 Jalapeno, Seeded, and ribs removed, diced
2 tbsp. chopped Fresh Cilantro
1. In a mixing bowl, combine the cheddar cheese and onions
2. In a medium size sauté pan, heat the canola oil until warm.
3. Dip the tortillas into the warm oil and then into the sauce mixture. Place on a cutting board and evenly fill with the cheese mixture. Roll up and place in a baking dish. Top with sauce and bake in a preheated 350° oven until cheese is melted and everything is hot and bubbly.
4. Top with the chopped tomatoes, jalapeno and cilantro.
One source comes to mind and the amount of recipes presented in it is too great to mention here.
Tune to the Food Network and look for the show called “Good Eats”. Alton Brown is perhaps the best chef on TV as far as detail, information and entertainment value. Not every recipe he gives is “quick” but he gives enough detailed information and uses ingredients that are relatively easy to come by that anyone can manage to succeed at most of his recipes.
His recipes are also available on The Food Network Web site and his own at http://altonbrown.com/
Try some from
http://afsarmnzkhan.googlepages.com/
Good to www.FOODNETWORK.com. In the left column, under select a TV show, choose from either ';Quick Fix w/ Robin Miller'; (15-min meals) or ';30-MInute Meals'; w/ Rachael Ray. Both ahve great menu ideas, recipes, and tips.
Easy 4-Cheese Pasta Bake:
The tasty combination of spinach and green onions adds a healthful bonus to this dish. Baby won't even know you snuck in some veggies!
1 pound box penne or ziti
1 teaspoon olive oil
4 green onions, chopped
3 cups fresh baby spinach
3 large eggs, beaten
1 pound low-fat ricotta cheese
1 cup shredded low-fat mozzarella cheese
1 cup shredded low-fat cheddar cheddar
1 cup grated Parmesan cheese, divided in half
2 tablespoons chopped fresh dill
Salt and pepper, to taste
Nonstick cooking spray
1/4 cup seasoned breadcrumbs
1/8 cup chopped parsley
1. Preheat oven to 350ºF. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and sauté. Add spinach and wilt down. Set aside.
2. Combine eggs, first three cheeses, 1/2 cup Parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.
3. Coat 9'; x 13'; pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.
Yield: 6 to 8 servings
Any good recipes to cook cherry tomatoes?
Tomato ChickenAny good recipes to cook cherry tomatoes?
On their own, keep it simple!Any good recipes to cook cherry tomatoes?
Hi!
I usually like to make my own pasta sauces, but these days it's hard to beat the Lloyd Grossman ones.
However, I usually put my own 'little twist' on them, and cherry tomatoes is one of them.
I just boil up the LG sauce and pop the tomatoes in whole. After 5 to 10 mins they're nicely cooked, not too mushy, but still whole and just right!
DELICIOUS!!
Hope this helps!!
yup yup yup roast in the oven bit of olive oil and herbs as you like very nice.
devils food stay well clear
it seems you have quite a lot of cherry tomatoes and you want to get rid of them .....i would cook them down and then run them thru a sieve to remove the seeds and skin and then reduce the juice to a sauce....then you have tomato juice or sauce...then you could make some tomato jelly take 14 oz of the tomato juice 1/2 cup lemon juice....4 cups sugar...bring to a boil then simmer about 20 to 30 minutes removing the foam...then stir in a pouch of certo and a tbsp butter...and place in jars and seal...direction on certo how to seal jars.....
Love this, be sure and have some nice crusty bread to mop up the juices..
Great starter, or supper dish on it's own.
One red, yellow or orange pepper per person and about 8 cherry tomatoes each.
Half the peppers long ways, don't remove the stalk, slice it in half too, cut out the seeds - but keep the stalks on (it looks better but it also keeps in the yummy juices later).
Mince a clove of garlic into each half pepper (less if you don't love garlic as much as I do), spread around the inside and then stuff with whole cherry tomatoes, really stuff them in.
Drizzle with a little olive oil, a grind of salt and black pepper and then into the oven at about 180 C for about half an hour, or until peppers are soft.
If liked (and it is very nice), add a couple of anchovy fillets on top of each pepper half, about 10 Min's before the end of cooking. Drizzle over the oil if they came in if using.
The mix of tomatoes, garlic, peppers and anchovies is just wonderful.
Cherry tomatoes are sooo good raw, they taste like small apples. You can cook them in soups, or stir fry them, slice them over chicken or pork chops and bake them. Personally I'd used them in salads or just eat them as they are.
Instead of cooking them, try this. I love it and it's a big hit and a SUPER easy snack to make:
Box of toothpicks
2 Avocados peeled and cut into semi thick slices then cut the slices into 4 peices
Box of cherry or plum tomatoes
One cucumber sliced into semi thick slices then cut slices into two parts each
Put onto toothpick like this:
first- Tomato
second- Avocado
third- Cuke
This order helps to keep them all together and the cuke makes them easier to stand up. The avocados are messy and a bit of a pain to get onto the sticks, but a yummy addition. (If it's something you are not up to tackle, try with some other kind of veggy like....Hmmm....pickle or radish.)
Place finger food in a cold dish (suggestion: putting a corning wear dish into the freezer then removing when you are ready for your snacks) and lightly sprinkle with salt.
Yum Yum and enjoy =-)
How about with some balsamic and keeping it simple ? maybe with some chicken .I love the nature taste of cherry tomatoes.
no
just roast them in the oven with a drizzle of olive oil, a splash of balsamic vinegar and some sea salt. Delicious.
Damn you Princess Andromeda, you stole my recipe!!! lol
Stuffed Cherry Tomatoes
Cherry tomatoes with a seasoned cream cheese stuffing.
INGREDIENTS:
36 cherry tomatoes
1 package (8oz) cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped fresh parsley
PREPARATION:
Place tomatoes stem-side down; cut an x in each, to about 1/4-inch from the bottom of each tomato. Spread carefully to open the wedges without breaking. In a small bowl, combine cream cheese, dressing mix, and milk.
Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving
Marinated Cherry Tomato Salad
This is a very delicious way to use an overabundance of cherry tomatoes.';
INGREDIENTS:
4 cups halved cherry tomatoes
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar
DIRECTIONS:
In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.
Put them on skewes and grill / griddle them with some chopped red and green peppers until the skin is split and lightly browned. That works well as an accompiant with chicken kebabs. Get 2 chicken breasts and lightly sprinkle a teaspoon of paprika, chilli powder and some oregano or mixed herbs (could also put spice in bowl then dip breasts in after coating in oil). then cut into strips and grill / griddle chicken. Serve with pitta breads and a mint Rati - 150/ 200ml plain yoghurt, 1/4 tsp chilli powder, 1/2 teaspoon garam masala, 1 1/2 tsp chopped fresh mint. Basically mix them all up together and you have a great dip (can even add 1/4 small red onion for a diferent flavour or sprinkle on nutmeg on top once you have mixed it all in).
STUFFED CHERRY TOMATOES!!
Ingredients:-
-2 cartons cherry tomatoes
-1 lb. bacon, fried %26amp; crumbled
-1/2 c. mayonnaise
-1 med. onion, finely chopped
Method:-
1) Wash cherry tomatoes, slice off tops, scoop out seeds and put aside.
2) Blend remaining ingredients and stuff into tomatoes.
3) Serve chilled or at room temperature.
ENJOY!!
make a good home made soup with them
Boil some spaghetti noodles, when done, drain and toss in some EVOO (extra virgin olive oil) Sprinkle garlic salt, pepper, and parmesean. Toss in your sliced cherry tomatoes.....oh......you wanted to know recipes for COOKED tomatoes....sorry, my bad.
on a roasting tray in the oven woth garlic, rosemary and olive oil
You can cook cherry tomatoes in microwave or oven roasted and if you have a lot, you could make chutney or pasta sauces and store in jars.
My husband makes zesty tomatoes with them. Chop each tomato in half, add chopped lemon and lime rind, olive oil and a small bit of salt and pepper.
Tastes lovely!!
INGREDIENTS
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
SERVINGS 16
CATEGORY Appetizer
METHOD Chill
PREP 25 min.
TOTAL 25 min.
DIRECTIONS
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
they are AWESOME!!
Try foodtv.com
bake them with a bit of oil and ur fav spices, just until the skin starts to split...mmm delisious
chop in half then grill on bbq (only coal bbq, the gas one just makes them go skanky)
Cut them in half, add some sea salt, chopped thyme, milled black pepper,olive oil and a little sugar. Place in a bowl and marinade for 1 hour. Dry in the oven at 100 degrees celsius for 1 %26amp;1/2 hours and allow to cool. Great in pastas and salads. Make sure you drain the liquid before cooking....
Oh keep it simple is the best!
I cook cherry tomatoes in an oven proof bowl covered in chopped garlic, a little olive oil and a good slug of balsamic vinegar. Deeeelish!!!!!
put tomatoes in fridge. boil a pan of water. put cold tomatoes in boiling water for 30 secs. this will enable you to skin them easily. chop tomatoes finely, add tarragon olive oil fry until hot.
delicious cold with spicy sausage
TRY THIS WEBSITE. landolakes.com
Ingredients
2 Aubergines, sliced lengthways into 6 slices each
salt and fresh ground black pepper
2 tbsp Olive oil
125g buffalo mozzarella cheese
125g Parmesan cheese, chopped
50g fresh white breadcrumbs
A small bunch Parsley, chopped
rocket leaves, to serve
Parmesan cheese shavings, to serve
For the cherry tomato sauce:
1 tbsp Olive oil
1 red onion, halved and sliced
2 garlic cloves, chopped
200 grams cherry tomatoes, halved
125ml Red wine
1 tbsp tomato pur茅e
a dash of balsamic vinegar
salt and fresh ground black pepper
Method
1. Sprinkle salt over the aubergine slices and set aside for 20 minutes to draw out the excess moisture.
2. Meanwhile, make the tomato sauce. Heat the olive oil in a heavy-based frying pan.
3. Fry the onion and garlic gently until softened, around 5 minutes. Add the cherry tomatoes, red wine, tomato puree and balsamic vinegar. Season with salt and freshly ground pepper.
4. Bring to the boil, reduce the heat and simmer gently until thickened, stirring now and then, around 15 minutes.
5. Rinse the aubergine and squeeze dry. Brush with the olive oil. Grill the aubergine slices until golden brown on both sides. Set aside.
6. Preheat the oven to 190掳C/Gas 5.
7. In a food processor blend together the mozzarella, Parmesan, breadcrumbs and parsley until the mixture resembles crumbs. Season with salt and freshly ground pepper.
8. Place a portion of the mozzarella mixture on each aubergine slice and roll up the aubergine over the filling. Pack the filled aubergine slices tightly in an ovenproof dish.
9. Pour over the cherry tomato sauce and bake the aubergines for 20 minutes.
10. Serve with rocket leaves and Parmesan shavings.
Ok - Firstly go to the (super or otherwise) market and get some red peppers (2 or 4 depending how many your feeding)the sweeter the better, your cherry toms, A pot or jar of sunblush toms (or sundried if you cant get them but its not quite as nice), some parmesan, garlic a packet or 2 of gnocchi depending how many you are feeding. some smoked bacon (this is optional for veggies) some fresh basil and a small tub of single cream (or creme fraiche if you are watching your waist).
get your red peppers cut them into chunks and whack them in a roasting tin with your cherry toms splash with olive oil 200 for 25 mins should do.
Fry your bacon with 2 - 4 cloves of garlic
Combine the Bacon (with the oil and garlic from he pan) with the peppers, and sunblush tomatoes (with the oil they come in) And blitz till smooth with a blender - Add the roasted cherry tomatoes to taste after.
Prepare a boiling pan of water and cook the gnocchi as per instructions.
Before seving- add some parmesan (to taste) into the pan with the gnocci and stir .
To Serve:
Gnocchi into Plates or Bowls
A generous serving of the sauce
A swirl of cream over the top
Some basil to garnish
Et voila takes about 30 mins all in and tastes wicked x
It is quite heavy tho so maybea light salad (avacado, mozerella - olive oil balsamic vinegar) to start.
Hope that this helps
Try roasting them with some olive oil, rosemary, sea salt and black pepper too .
On their own, keep it simple!Any good recipes to cook cherry tomatoes?
Hi!
I usually like to make my own pasta sauces, but these days it's hard to beat the Lloyd Grossman ones.
However, I usually put my own 'little twist' on them, and cherry tomatoes is one of them.
I just boil up the LG sauce and pop the tomatoes in whole. After 5 to 10 mins they're nicely cooked, not too mushy, but still whole and just right!
DELICIOUS!!
Hope this helps!!
yup yup yup roast in the oven bit of olive oil and herbs as you like very nice.
devils food stay well clear
it seems you have quite a lot of cherry tomatoes and you want to get rid of them .....i would cook them down and then run them thru a sieve to remove the seeds and skin and then reduce the juice to a sauce....then you have tomato juice or sauce...then you could make some tomato jelly take 14 oz of the tomato juice 1/2 cup lemon juice....4 cups sugar...bring to a boil then simmer about 20 to 30 minutes removing the foam...then stir in a pouch of certo and a tbsp butter...and place in jars and seal...direction on certo how to seal jars.....
Love this, be sure and have some nice crusty bread to mop up the juices..
Great starter, or supper dish on it's own.
One red, yellow or orange pepper per person and about 8 cherry tomatoes each.
Half the peppers long ways, don't remove the stalk, slice it in half too, cut out the seeds - but keep the stalks on (it looks better but it also keeps in the yummy juices later).
Mince a clove of garlic into each half pepper (less if you don't love garlic as much as I do), spread around the inside and then stuff with whole cherry tomatoes, really stuff them in.
Drizzle with a little olive oil, a grind of salt and black pepper and then into the oven at about 180 C for about half an hour, or until peppers are soft.
If liked (and it is very nice), add a couple of anchovy fillets on top of each pepper half, about 10 Min's before the end of cooking. Drizzle over the oil if they came in if using.
The mix of tomatoes, garlic, peppers and anchovies is just wonderful.
Cherry tomatoes are sooo good raw, they taste like small apples. You can cook them in soups, or stir fry them, slice them over chicken or pork chops and bake them. Personally I'd used them in salads or just eat them as they are.
Instead of cooking them, try this. I love it and it's a big hit and a SUPER easy snack to make:
Box of toothpicks
2 Avocados peeled and cut into semi thick slices then cut the slices into 4 peices
Box of cherry or plum tomatoes
One cucumber sliced into semi thick slices then cut slices into two parts each
Put onto toothpick like this:
first- Tomato
second- Avocado
third- Cuke
This order helps to keep them all together and the cuke makes them easier to stand up. The avocados are messy and a bit of a pain to get onto the sticks, but a yummy addition. (If it's something you are not up to tackle, try with some other kind of veggy like....Hmmm....pickle or radish.)
Place finger food in a cold dish (suggestion: putting a corning wear dish into the freezer then removing when you are ready for your snacks) and lightly sprinkle with salt.
Yum Yum and enjoy =-)
How about with some balsamic and keeping it simple ? maybe with some chicken .I love the nature taste of cherry tomatoes.
no
just roast them in the oven with a drizzle of olive oil, a splash of balsamic vinegar and some sea salt. Delicious.
Damn you Princess Andromeda, you stole my recipe!!! lol
Stuffed Cherry Tomatoes
Cherry tomatoes with a seasoned cream cheese stuffing.
INGREDIENTS:
36 cherry tomatoes
1 package (8oz) cream cheese, softened
1 tablespoon dry Italian salad dressing mix
2 tablespoons milk
3 tablespoons chopped fresh parsley
PREPARATION:
Place tomatoes stem-side down; cut an x in each, to about 1/4-inch from the bottom of each tomato. Spread carefully to open the wedges without breaking. In a small bowl, combine cream cheese, dressing mix, and milk.
Blend well. Fill each tomato with about 1 teaspoon of the cream cheese mixture. Sprinkle tops with chopped parsley. Refrigerate for up to 6 hours before serving
Marinated Cherry Tomato Salad
This is a very delicious way to use an overabundance of cherry tomatoes.';
INGREDIENTS:
4 cups halved cherry tomatoes
1/4 cup vegetable oil
3 tablespoons cider vinegar
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 teaspoons white sugar
DIRECTIONS:
In a small bowl or cup measure, mix together oil, apple cider vinegar, herbs, salt, and sugar.
Pour dressing over cherry tomatoes in a serving dish, and gently stir to coat. Chill for at least 2 hours. Gently stir from bottom to top, coating all tomatoes, before serving.
Put them on skewes and grill / griddle them with some chopped red and green peppers until the skin is split and lightly browned. That works well as an accompiant with chicken kebabs. Get 2 chicken breasts and lightly sprinkle a teaspoon of paprika, chilli powder and some oregano or mixed herbs (could also put spice in bowl then dip breasts in after coating in oil). then cut into strips and grill / griddle chicken. Serve with pitta breads and a mint Rati - 150/ 200ml plain yoghurt, 1/4 tsp chilli powder, 1/2 teaspoon garam masala, 1 1/2 tsp chopped fresh mint. Basically mix them all up together and you have a great dip (can even add 1/4 small red onion for a diferent flavour or sprinkle on nutmeg on top once you have mixed it all in).
STUFFED CHERRY TOMATOES!!
Ingredients:-
-2 cartons cherry tomatoes
-1 lb. bacon, fried %26amp; crumbled
-1/2 c. mayonnaise
-1 med. onion, finely chopped
Method:-
1) Wash cherry tomatoes, slice off tops, scoop out seeds and put aside.
2) Blend remaining ingredients and stuff into tomatoes.
3) Serve chilled or at room temperature.
ENJOY!!
make a good home made soup with them
Boil some spaghetti noodles, when done, drain and toss in some EVOO (extra virgin olive oil) Sprinkle garlic salt, pepper, and parmesean. Toss in your sliced cherry tomatoes.....oh......you wanted to know recipes for COOKED tomatoes....sorry, my bad.
on a roasting tray in the oven woth garlic, rosemary and olive oil
You can cook cherry tomatoes in microwave or oven roasted and if you have a lot, you could make chutney or pasta sauces and store in jars.
My husband makes zesty tomatoes with them. Chop each tomato in half, add chopped lemon and lime rind, olive oil and a small bit of salt and pepper.
Tastes lovely!!
INGREDIENTS
16 to 20 cherry tomatoes
1 pound sliced bacon, cooked and crumbled
1/2 cup mayonnaise
1/3 cup chopped green onions
3 tablespoons grated Parmesan cheese
2 tablespoons snipped fresh parsley
SERVINGS 16
CATEGORY Appetizer
METHOD Chill
PREP 25 min.
TOTAL 25 min.
DIRECTIONS
Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a paper towel to drain.
In a small bowl, combine all remaining ingredients. Spoon into tomatoes. Refrigerate for several hours. Yield: 16-20 appetizer servings.
they are AWESOME!!
Try foodtv.com
bake them with a bit of oil and ur fav spices, just until the skin starts to split...mmm delisious
chop in half then grill on bbq (only coal bbq, the gas one just makes them go skanky)
Cut them in half, add some sea salt, chopped thyme, milled black pepper,olive oil and a little sugar. Place in a bowl and marinade for 1 hour. Dry in the oven at 100 degrees celsius for 1 %26amp;1/2 hours and allow to cool. Great in pastas and salads. Make sure you drain the liquid before cooking....
Oh keep it simple is the best!
I cook cherry tomatoes in an oven proof bowl covered in chopped garlic, a little olive oil and a good slug of balsamic vinegar. Deeeelish!!!!!
put tomatoes in fridge. boil a pan of water. put cold tomatoes in boiling water for 30 secs. this will enable you to skin them easily. chop tomatoes finely, add tarragon olive oil fry until hot.
delicious cold with spicy sausage
TRY THIS WEBSITE. landolakes.com
Ingredients
2 Aubergines, sliced lengthways into 6 slices each
salt and fresh ground black pepper
2 tbsp Olive oil
125g buffalo mozzarella cheese
125g Parmesan cheese, chopped
50g fresh white breadcrumbs
A small bunch Parsley, chopped
rocket leaves, to serve
Parmesan cheese shavings, to serve
For the cherry tomato sauce:
1 tbsp Olive oil
1 red onion, halved and sliced
2 garlic cloves, chopped
200 grams cherry tomatoes, halved
125ml Red wine
1 tbsp tomato pur茅e
a dash of balsamic vinegar
salt and fresh ground black pepper
Method
1. Sprinkle salt over the aubergine slices and set aside for 20 minutes to draw out the excess moisture.
2. Meanwhile, make the tomato sauce. Heat the olive oil in a heavy-based frying pan.
3. Fry the onion and garlic gently until softened, around 5 minutes. Add the cherry tomatoes, red wine, tomato puree and balsamic vinegar. Season with salt and freshly ground pepper.
4. Bring to the boil, reduce the heat and simmer gently until thickened, stirring now and then, around 15 minutes.
5. Rinse the aubergine and squeeze dry. Brush with the olive oil. Grill the aubergine slices until golden brown on both sides. Set aside.
6. Preheat the oven to 190掳C/Gas 5.
7. In a food processor blend together the mozzarella, Parmesan, breadcrumbs and parsley until the mixture resembles crumbs. Season with salt and freshly ground pepper.
8. Place a portion of the mozzarella mixture on each aubergine slice and roll up the aubergine over the filling. Pack the filled aubergine slices tightly in an ovenproof dish.
9. Pour over the cherry tomato sauce and bake the aubergines for 20 minutes.
10. Serve with rocket leaves and Parmesan shavings.
Ok - Firstly go to the (super or otherwise) market and get some red peppers (2 or 4 depending how many your feeding)the sweeter the better, your cherry toms, A pot or jar of sunblush toms (or sundried if you cant get them but its not quite as nice), some parmesan, garlic a packet or 2 of gnocchi depending how many you are feeding. some smoked bacon (this is optional for veggies) some fresh basil and a small tub of single cream (or creme fraiche if you are watching your waist).
get your red peppers cut them into chunks and whack them in a roasting tin with your cherry toms splash with olive oil 200 for 25 mins should do.
Fry your bacon with 2 - 4 cloves of garlic
Combine the Bacon (with the oil and garlic from he pan) with the peppers, and sunblush tomatoes (with the oil they come in) And blitz till smooth with a blender - Add the roasted cherry tomatoes to taste after.
Prepare a boiling pan of water and cook the gnocchi as per instructions.
Before seving- add some parmesan (to taste) into the pan with the gnocci and stir .
To Serve:
Gnocchi into Plates or Bowls
A generous serving of the sauce
A swirl of cream over the top
Some basil to garnish
Et voila takes about 30 mins all in and tastes wicked x
It is quite heavy tho so maybea light salad (avacado, mozerella - olive oil balsamic vinegar) to start.
Hope that this helps
Try roasting them with some olive oil, rosemary, sea salt and black pepper too .
Could someone help me find quick and healthy recipes to cook/prepare?
My dad has been diagnosed as borderline type 2 diabetes, and he has both high cholesterol and high blood pressure. We have improved our eating habits before this news (multi-grains, light butter, low caffeine drinks), but our biggest obstacle wil be on eating low carb, and not frying meats as much. Could anybody help me out?
If it helps, we're all meat eaters-but my dad loves chicken and pork especially. Thanks to all who answer!Could someone help me find quick and healthy recipes to cook/prepare?
Try checking out some of Rachael Ray's recipes...they are pretty original %26amp; usually healthy %26amp; easy as well.Could someone help me find quick and healthy recipes to cook/prepare?
a really good source of recipes that satisfy your diet needs are contained within the Weightwatchers program. Their recipes for the most part are diabetes supportive (dont violate diabetes meal rules). Eat at least 5 servings of fruits and vegetables. Salad is always a great addition to most meals.
try steaming meals or using a wok, as the oil use is minimal and the flavors are great. try mixing some protein in a typical green salad. Use Chicken, pecans, celery, and seedless grapes with some Green apple slices on top of lettuce or mesclun mix with raspberry vinegrette for a variation of chicken Waldorf Salad with less calories as one example.
If it helps, we're all meat eaters-but my dad loves chicken and pork especially. Thanks to all who answer!Could someone help me find quick and healthy recipes to cook/prepare?
Try checking out some of Rachael Ray's recipes...they are pretty original %26amp; usually healthy %26amp; easy as well.Could someone help me find quick and healthy recipes to cook/prepare?
a really good source of recipes that satisfy your diet needs are contained within the Weightwatchers program. Their recipes for the most part are diabetes supportive (dont violate diabetes meal rules). Eat at least 5 servings of fruits and vegetables. Salad is always a great addition to most meals.
try steaming meals or using a wok, as the oil use is minimal and the flavors are great. try mixing some protein in a typical green salad. Use Chicken, pecans, celery, and seedless grapes with some Green apple slices on top of lettuce or mesclun mix with raspberry vinegrette for a variation of chicken Waldorf Salad with less calories as one example.
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