Eggplant Parmesan

1 large eggplant
10-12 medium sized mushrooms (sliced)
pasta sauce (no added vegetables; plain)
1/2 lb. mozzarella cheese (shredded)
Italian bread crumbs
vegetable oil
3 eggs
salt (optional)

Slice the eggplant about 1/2 inch thick. Throw away both ends of eggplant; don't eat.

Beat the eggs together in a flat bowl (cereal bowl; salad plate). Use another bowl (same type) and fill about 1/4 inch with breadcrumbs.

Cover a slice of the eggplant, one at a time, with the egg and let excess drip off. Then lay the slice in the breadcrumbs, covering both sides. Repeat this process, adding more breadcrumbs as needed. If you fill the bowl with too many crumbs at on time, the crumbs will get sticky and chunky.

Add oil to a medium fry pan, but just enough to coat the bottom. Brown each slice; you can brown about 4-5 slices at a time. Don't overcook; just let them get crispy on the outside. Add oil as necessary; don't let the pan dry out or burn.

Transfer slices to a paper towel. Once all are browned, place a layer in the bottom of a rectangular casserole dish (approx. 9-11 inch dish). Top with half of a jar of sauce. Add the sliced mushrooms and a couple hand fulls of cheese. Add another layer of eggplant and the rest of the sauce. Cover with foil and put in a 375 degree oven for 15 minutes (oven temps vary). Add another couple hand fulls of cheese and bake uncovered for about 8-10 minutes .

Cheesy Green Beans

1 can cream of mushroom soup
3/4 cup of shredded chedder cheese
1/2 bottle of hormel real bacon bits (red label)
3 cans green beans (drained)
1 can chedder french fried onions

In small sauce pan heat soup, cheese and bacon pieces on medium/low heat. Stir until cheese is melted.
Drain the juice from green beans, and put them in an oven safe dish.
Pour soup mixture on top of green beans, and stir until evenly coated.
Top with chedder french fried onions, and bake at 300 degrees until onions are slightly browned.

Ranch Tilapia

1 5 oz. tilapia fillet
1/2 cup Ranch dressing
1 cup Parmesan cheese
2 cups corn flakes
1 pinch salt
1 pinch black pepper

Preheat oven at 350 degrees.

Grind up corn flakes into crumbs. Mix Parmesan cheese, salt, pepper in with the corn flake crumbs. Baste the tilapia fillet (both sides) with Ranch dressing. Coat fish with the crumb mix evenly.

Bake for 17 mins.

Fried Cabbage

1 or 2 heads of cabbage
one smoked turkey leg (wing or neck) per head
1 Onion (sliced in Strips)
1 Green Pepper (sliced in strips)
3 Celery Stalks (chopped - OPTIONAL)
1 stick butter or margarine (or substitute oil or olive oil)
Garlic (powder or fresh)
Salt
Pepper
Onion Powder
Creole Seasoning (optional)
Slice cabbage in 4ths and then slice in 1/2 inch strips or thereabouts. Rinse, strain and set aside.
Remove turkey meat from the bone and chop into bite sized pieces. Do not remove skin. Set aside. In a large pot or skillet heat oil or butter and put in Turkey Onion., Green Pepper, Celery and Seasonings and let cook until almost tender. In shifts stir in cabbage only allowing it to start to soften. Stir constantly to mix seasonings and other ingredients all through cabbage.
Continuously add uncooked cabbage to mixture until all is stirred in. Cook until cabbage is slightly firm. Serve hot.

Amaretto Dip

This recipe is from Denni, and it's all the rage. People can't stop talking about it.

8 oz Cool Whip
1 pkg Jello Cheesecake pudding mix
8 oz sour cream
1/2 Amaretto liqueur (more to taste)

Mix and chill. Serve with fruit.

Simple right? LOL.

Homemade Doughnuts

Ok, so I used to have a bit of a doughnut obsession. Im talking going to Krispy Kreme and sitting around outside until the HOT light came on. So once I found a recipe for doughnuts, I tweaked it a little bit and Voila! Great doughnuts at home!


1/2 cup plus 1 tablespoon whole milk
1/3 cup olive oil
1/2 cup water, warmed to 110°F
4 1/2 teaspoons active dry yeast (2 packets)
3/4 cup plus 1/4 teaspoon sugar
1/2 cup sour cream
2 large eggs
2 large egg yolks
2 teaspoons salt
2 teaspoons vanilla extract
4 1/2 cups all-purpose flour
4-5 cups vegetable oil for frying
1/2 cup confectioners' sugar (powdered)


Make the dough: Coat a large bowl with vegetable oil and set aside. Gently warm 1/2 cup milk and oil in a small saucepan over medium heat. Combine the water and yeast in a large bowl, stir to dissolve, and sprinkle with 1/4 teaspoon sugar. Let stand for 5 minutes. Add the warm milk and oil to the yeast mixture and stir to combine. Add the remaining sugar, sour cream, eggs, yolks, salt, and vanilla and stir to combine. Add the flour gradually. Transfer the dough to a lightly floured surface and knead until smooth. Place it in the prepared bowl and turn to coat. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in volume — about 2 hours. Punch dough down, re-cover the bowl with plastic wrap, and refrigerate for at least 2 or up to 12 hours.

Make the doughnuts: Turn the dough out onto a generously floured work surface. Lightly flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them and their holes to a baking sheet. Gather dough scraps, reroll, and repeat cutting doughnuts and holes until all dough is used. Chill doughnuts and holes for 30 minutes.

Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350°F. Fry the doughnuts three at a time until golden — about 2 minutes per side. Remove doughnuts and holes with a slotted spoon and drain on paper towels. Repeat with remaining doughnuts and holes.

Make the glaze: Combine the remaining milk and confectioners' sugar in a small bowl and stir until smooth. While doughnuts and holes are still hot, dip them in the glaze and transfer to a wire rack until glaze is set and doughnuts are cool. Serve immediately.

Note: You can also make flavored glazes easily by adding a couple of tablespoons of your favorite preserves to the milk and confectioners sugar.

Challah

Challah is a Jewish egg bread. Its really good, and you can slice it and make really good french toast!

3 teaspoons active dry yeast
1/4 cups sugar
4 cups all-purpose flour
4 egg yolks
1 whole egg
1/4 cup butter, melted
1 teaspoon salt


Stir the yeast, sugar, and 3/4 cup warm water (110 degrees F) together and let sit for 5 minutes until bubbly.
Place the flour in a large mixing bowl.
Beat 3 egg yolks, the egg, butter, and salt together. Stir the yeast and egg mixtures into the flour until a shaggy dough forms. (Add up to 1/4 cup more water if needed.)
Turn the dough onto a floured surface and knead until smooth and supple. Form into a ball, place in a lightly oiled bowl, cover with a clean towel, and let rise in a warm, draft-free space until doubled in volume, about 40 minutes.
Punch down the dough and evenly divide into 6 pieces. Roll each into a 12-inch-long rope. (Keep all other pieces covered with a clean towel while working.) Loosely braid 3 ropes together, pinch the ends to seal, and transfer to a lightly oiled baking pan. Repeat. Cover with towel and let rise in a warm, draft-free space for 1 hour.
Heat oven to 400 degrees F.
Beat the remaining egg yolk with 1 teaspoon water and lightly brush each loaf with the mixture. Place loaves in oven, reduce temperature to 350 degrees F, and bake until loaves sound hollow when tapped and are golden brown, 35 to 40 minutes. Cool completely on wire racks.

Fried Dill Pickles

Yes, it sounds gross, but fried dills are actually delicious and easy to make. I found this Channukkah recipe on msn.com

3 cups canola oil
2 large eggs
1 cup all-purpose flour
3/4 teaspoons fresh-ground pepper
3 large full-sour dill pickles, cut into spears


Add oil to a heavy 9-inch skillet, attach a deep-fry thermometer, and heat oil over medium-high heat to 350 degrees F.
Whisk the eggs in a bowl and set aside. Combine the flour, pepper, and cayenne in a shallow dish and set aside.
Line a baking sheet with paper towels and set aside. Dip pickles in egg, shake off excess, and dredge in the flour mixture. Add pickles to the oil a few at a time so they can float freely.
Fry the spears until golden, about 3 minutes. Transfer to the prepared baking sheet to drain slightly and serve immediately.

Potato Pancakes

No, Im not Jewish, but I do have some recipes for traditional Channukah foods that I really love, and this is one of them.


1 pound russet potatoes, peeled and grated
1 medium yellow onion, peeled and grated
1 egg, lightly beaten
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons canola oil

Combine all ingredients except oil in a bowl. Heat 3/4 tablespoon oil in a nonstick skillet over medium-high heat. Drop 3 tablespoons batter (1 per pancake) into the pan. Flatten each pancake with a nonstick spatula. Reduce the heat to medium-low, and cook until golden brown (about 5 minutes each side). Transfer to a paper towel-lined plate. Repeat, using all the batter and the remaining oil as needed. Serve warm.

This is traditionally served with sour cream or a chunky applesauce, but potato pancakes also partner well with zesty tomato and mango chutneys, or a sour cream and chives blend.

Pork Steak Oven Meal

4-6 pork steaks
1 lb green beans (equal to 2 cans)
4-6 white potatoes (chopped)
1 sm onion
1/4 cup olive oil
Salt and pepper to taste

Flour and brown the pork steaks in a skillet. In a baking dish, place the green beans on the bottom. Wash the potatoes and rub them with the olive oil. Add to the green beans. Dice the onion and place on top of the green bean and potato mixture. Place browned pork steaks on top. Cover with aluminum foil and back at 350 degrees for 1 hour or until the meat is done throughout.

Sauteed Brussel Sprouts

1 lb brussel sprouts
4 cloves garlic, chopped finely
1 medium white onion, chopped
3 tbsp olive oil
2 cups chicken broth
salt and black pepper to taste

Wash the brussel sprouts and peel off the outer leaves. Slice brussel sprouts in half. Preheat olive oil in a shallow pan. When oil is hot, add garlic and onions. When onions are translucent and garlic is tender, add brussel spouts. Sautee for 5 minutes or until brussel sprouts start to brown on sliced side. Pour in chicken broth. Simmer on low heat until most of the broth is dissolved. Sprinkle salt and black pepper over brussel sprouts. Enjoy!

Masala Spiced Chickpeas

Garam masala:
2 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground red (cayenne) pepper
1/4 tsp. ground turmeric

Chickpeas:
1/4 cup vegetable oil
2 cups finely chopped onion
2 (15-ounce) cans chickpeas, rinsed and drained
1 tsp. coarsely ground black pepper
3/4 tsp. salt 1 tsp. fresh lemon juice
1/4 cup chopped fresh cilantro, for garnish

To make masala: Mix spices in a small cup until blended. Set aside.

To make chickpeas:
Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.

Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.

Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.

Caesar Pasta with Baby Romaine and Parmesan

1 cup seasoned croutons
2 Tbsp. sea salt
1 pound linguine
1/4 cup extra-virgin olive oil
4 to 6 anchovy fillets (more or less, according to your taste), minced
1 Tbsp. capers, rinsed and dried
3 whole garlic cloves, minced
12 heads baby romaine or
3 heads regular romaine, tough bases removed, cut into fourths crosswise (about 3-inch pieces) 1/2 tsp. cracked black pepper
1/4 cup lemon juice
1/2 cup freshly grated Parmesan, plus additional for table
Salt and freshly ground pepper

In a food processor, pulse croutons into large crumbs. Set aside.

Bring a large saucepan filled with water to a boil. Add sea salt. Cook pasta according to package directions. Strain, and reserve 1/2 cup pasta water.

Meanwhile, in a large sauté pan over medium-high flame, heat olive oil. Add anchovies and capers and sauté 2 to 3 minutes. Add garlic, lettuce, cracked pepper and lemon juice. Sauté just until lettuce wilts, about 1 minute. Stir in cooked linguine and Parmesan; if dry, add reserved pasta water. Season with salt and pepper to taste. Divide into individual pasta bowls and top with bread crumbs.

Jamaican Jerk Chicken

INGREDIENTS
4-6 eight-ounce boneless chicken breasts or thighs
3 jalapeño peppers, seeded and diced
3 cloves garlic, chopped
1/2 cup vinegar
1/2 cup soy sauce
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
1/8 tsp. pepper
1 mango, diced
1 papaya, diced
3 ripe plantains

Combine the jalapeño pepper, garlic, vinegar, soy sauce, cinnamon, nutmeg, cloves, salt and pepper. Coat the chicken breasts and let marinate overnight.

Choose your favorite cooking method to prepare the chicken. If you roast, pre-heat the oven to 450° and cook for 12-15 minutes. You could also sauté or grill the chicken breasts over medium-high heat, four minutes per side.

Prepare the brown rice according to the directions on the package, or as you usually do. When the rice is ready, add the diced mango and papaya.

Slice the plantains into 1/2-inch diagonal pieces and place on a greased baking sheet. Preheat the oven to 500° and bake the plantains until browned. Remove the baking sheet, let cool slightly, then smash the plantains with the palm of your hand until they begin to split. Add salt and pepper, then return to oven for 5 minutes. (Another more traditional preparation is to fry the plantains.)

Callaloo Soup

INGREDIENTS
2 Tbsp. peanut oil
1 medium Spanish onion, chopped
2 cloves garlic, minced
2 bird's-eye chilies, seeds and ribs removed, finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp. coriander seeds, crushed
2 cups chicken stock or broth
1 cup coconut milk
1 cup bottled clam juice
1 cup heavy cream
Two (10-ounce) packages frozen chopped spinach, thawed
Juice of 2 to 3 limes (about 1/4 cup), plus more to taste
1/2 tsp. salt

Heat oil in a Dutch oven over medium-high heat. When oil is so hot it shimmers, add onion, garlic and chilies. Sauté until onion is translucent, about 3 minutes.

Add cumin, coriander, chicken stock, coconut milk, clam juice and heavy cream; bring to a gentle simmer. Cook, partially covered, 30 minutes.

Add spinach and bring to a boil. Reduce heat and simmer, stirring occasionally until spinach is cooked, about 5 minutes.

In a blender, puree soup in batches until smooth. Transfer to a bowl. Stir in lime juice and salt to taste. Serve hot.

Minted Baba Ghanoush

This recipe was taken from msn.com ( http://lifestyle.msn.com/foodandentertaining/entertainingandspecialoccasions/articleoprah.aspx?cp-documentid=5260294 )

INGREDIENTS
2 (1-pound) eggplants
1 to 2 small cloves garlic
3 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1 Tbsp. tahini
1 tsp. kosher salt
2 Tbsp. chopped fresh mint
2 Tbsp. flat-leaf parsley

Preheat broiler. Prick each eggplant all over with a fork. Place on a rimmed baking sheet. Broil 4 to 5 inches from heat, turning occasionally, until browned and softened, 45 to 55 minutes. They will be completely collapsed at this point.

Turn eggplant into a colander set over a bowl and break apart with two forks. Let drain, flesh side down, until cool enough to handle.

Remove eggplant to cutting board and with a spoon, scrape pulp from skin. Discard skin.

In a food processor with metal blade attached, mince garlic. Add eggplant pulp, lemon juice, olive oil, tahini and salt. Pulse until smooth. Add mint and parsley and pulse until just combined. Turn into a bowl and serve. Can be refrigerated up to 3 days.

White Sangria

1/4 cup cold orange juice
2 tbs sugar
1 orange, sliced
1 kiwifruit, peeled and cut into wedges
1 cup balled watermelon
1 cup cubed canteloupe
1 cup cubed pineapple
2 bottles sparkling pear juice

In a bowl mix the orange juice and sugar. In another bowl combine the fruit. Drizzle juice mixture over fruit. Add 2 bottles of pear juice. Cover and chill for 2 hours.

Alcoholic version: Replace orange and pear juice with orange liqueur and 2 bottles of Riesling.

Dulce de Leche Frappe

1 pint dulce de leche ice cream
1 1/2 cups cold chocolate milk
2 cups ice cubes
6 tbsp whipped cream
ground cinnamon

Mix ice cream, ice, and milk in a blender until smooth. Top each with 1 tbsp whipped cream and a sprinkle of ground cinnamon.

Can also be made with 1 1/2 cups cold coffee and 1/4 cup Kahlua for an alcoholic version.

Greek Style Green Beans

Ok, so this recipe isn't mine. I got it from a place I went to volunteer. But here it goes:

1 pkg frozen green beans
2 diced medium onions
3 diced large tomatoes
3 cloves of garlic
salt and pepper to taste
1 8 oz jar of feta cheese
3 tablespoons olive oil

Saute the chopped garlic until golden. Add onions and cook until clear. Add tomatoes and let simmer 5 minutes on medium high heat. Add green beans and cook 10 additional minutes. Remove beans from heat and sprinkle with feta cheese.

Easy Lasagna Recipe

2 lbs ground turkey
1 jar pasta sauce
1 chopped onion
1 tsp of garlic powder / 1 tbsp chopped fresh garlic
1 tablespoon Italian seasoning / oregano
1 small package of Ricotta cheese
1 package of Mozzarella cheese (or 16 oz of mozzarella)
1 box of lasagna noodles
Parmesan cheese to taste
salt and pepper to taste

Brown ground turkey w/onion and salt and pepper to taste. Boil lasagna according to package directions. When ground beef and lasagna noodles are done, layer the bottom of a glass pan w/noodles. Spread with pasta sauce, then ground beef. Top with cheeses. Repeat until you reach the top of the pan, topping with cheeses. Bake in oven on 350 for 35-45 minutes, or until cheese is golden and bubbly. Remove lasagna from oven and sprinkle with Parmesan cheese, if desired.

Bruschetta-Style Spaghettini

1/2 box of whole wheat thin spaghetti
3 cups diced tomatoes
3 tbsp olive oil
2 tbsp minced garlic
4 tbs of balsamic/red wine vinegar
salt and pepper to taste

Cook spaghetti according to package directions. In a separate pot, heat olive oil. Add minced garlic and cook till golden. Add diced tomatoes, salt, pepper, and red wine vinegar. Saute until tomates are slightly softened. Toss with drained spaghetti noodles and cook until heated thoroughly.