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 .
Monday, December 24, 2007
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.
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.
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.
Wednesday, December 19, 2007
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.
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.
Tuesday, December 18, 2007
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.
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.
Tuesday, December 04, 2007
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.
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.
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.
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.
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.
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