Favorite recipes that I've made up and that I have tried. Sources range from various website recipe posts, cookbooks, a few of them I've been inspired to create by watching the numerous cooking shows on the TV Food Channels but most of them just come from being creative and off the top of my head.
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bacon & goat cheese wrap
Sundried tomato tortilla
12 slices bacon
red leaf lettuce
long english cucumber
1/2 cup white sugar
1 cup brown sugar
3 cups diced rhubarb
3 tablespoons flour
1 beaten egg
pinch of salt
3 tablespoons cream *
1 teaspoon vanilla
pastry for 2 crust pie
Combine brown sugar, white sugar and flour. In another bowl combine beaten egg, cream and vanilla. Add this to the first mixture, then fold in the diced rhubarb, which as been washed and not peeled. Place in a pastry lined pie plate, cover with top crust. Make steam slits.
Bake in a 450 degree Farenheit oven for 10 minutes, then lower temperature to 350 for 25 to 30 minutes or until crust is golden brown.
* can substitute evaporated undiluted milk for the cream.
30 whole wheat/flax/ancient grains bread crusts
5 hot italian sausages
6 tbsps poultry seasoning
6 tbsps sage
2 tbsps basil
2 tbsps thyme
1/2 cup shelled pistachios/pumpkin seeds/cashews
1 head celery (diced)
1 large onion (diced)
4 tbsps olive oil
Dry bread crusts on cookie sheet in oven at 200 degrees for approximately 1 hour. Break into bite sized pieces in large bowl. When bowl is halfway full, sprinkle 2 tbsps of sage and poultry seasoning over bread and mix well. Fill bowl with rest of bread and sprinkle 2 tbsps sage and poultry seasoning over top and mix well.
In large cast iron frying pan on medium heat, add olive oil, onions and celery. Sprinkle remaining spices and stir in. Stir every few minutes until celery is al dente. If using pumpkin seeds, add to frying pan and keep stirring until pumpkin seeds start to toast. If using nuts, add to bowl of bread.
Bake the sausages on a cookie sheet in a 375 degree oven for 20 minutes. Slice and add to bread in bowl. Add onion/…
4 tbsps margarine 1 medium zucchini 3 large carrots 3 stalks of celery 1 onion (cut into rings) 1 cup of bean sprouts 3 bunches baby bok-choi 2 cloves garlic, diced
Mix these three ingredients ahead of cooking. 1 tsp beef bouillon paste 3 tbsps Kraft Teriyaki marinade 2 tsp thana jeroo spice
Heat a large wok to high heat, add margarine to wok, then add carrrots. Add diced garlic. Stir constantly. After 6 minutes, add celery. 2 minutes later add all remaining ingredients. Toss veggies constantly. After 5 minutes, add sauce and toss throroughly.