2 T olive oil
2 cloves garlic, minced
1 onion, chopped
3 carrots, chopped
1/2 c chopped celery
1/2 t Italian seasoning
2 T Bragg Liquid Aminos
1c fresh corn (off the cob)
1 c cabbage, chopped
1 can organic tomato sauce
1 can organic, chopped tomatoes
6-8 c water
1 c whole wheat pasta spirals
Anything else that’s leftover in the fridge
In large soup pot, sauté garlic, onion, carrots, and celery with olive oil
and seasonings. Add corn, cabbage, tomato sauce, tomatoes and
water. Simmer for 1 hour. Add pasta, leftovers, and simmer until
tender, about 15 minutes.
Wednesday, October 28, 2009
Pizza Hut Original Pan Pizza
1 1/3 cups Warm water (105F)
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.
1/4 cup Non-fat dry milk
1/2 teas. Salt
4 cups Flour
1 Tbls. Sugar
1 pk. Dry yeast
2 Tbls. Vegetable oil (for dough)
9 Oz. Vegetable oil (3 oz. per pan)
Butter flavored Pam
Put yeast, sugar, salt, and dry milk in a large (2 qt.) bowl. Add
water and stir to mix well. Allow to sit for two minutes. Add oil
and stir again. Add flour and stir until dough forms and flour is
absorbed. Turn out on to a flat surface and knead for about 10 minutes.
Divide dough into three balls. In three 9" cake pans, put 3 Oz. of
oil in each making sure it is spread evenly. Using a rolling pin,
roll out each dough ball to about a 9" circle. Place in cake pans.
Spray the outter edge of dough with Pam. Cover with a plate. Place
in warm area and allow to rise for 1 to 1 1/2 hours.
Sauce:
1 8 Ounce Can Tomato Sauce
1 Teaspoon Dry Oregano
1/2 Teaspoon Marjoram
1/2 Teaspoon Dry Basil
1/2 Teaspoon Garlic salt
Combine and let sit for 1 hour.
For Each Nine Inch Pizza:
1. Preheat oven to 475F
2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge.
3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce.
4. Place toppings of your choice in this order:
Pepperoni or Ham
Vegetables
Meats (cooked ground sausage or beef)
5. Top with 3 Oz. mozzarella cheese
6. Cook until cheese is bubbling and outer crust is brown.
7. Cut in six slices.
Black Angus Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.
How To Make Nabisco Cheese Nips
Here's a clone recipe that gets one very important
ingredient from another packaged product. The powdered
cheese included in the Kraft instant macaroni & cheese
kits flavors this homegrown version of the popular bright
orange crackers. You'll need a can of Kraft Macaroni &
Cheese Cheese Topping or two boxes of the most inexpensive
instant variety of macaroni & cheese; you know, the kind
with the cheese powder. Two boxes will give you enough
cheese to make 300 crackers. As for the macaroni left over
in the box, just use that for another recipe requiring elbow
macaroni.
Stuff for the Kitchen
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages
dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder, and
cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise
motion until dough is broken down into rice-size pieces. Mixture
will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist
and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the
dough and work it in until the dough can be handled without
sticking, then turn it out onto a floured board, being sure to keep
1/4 cup of the reserve flour for later. Knead the dough well for
60 to 90 seconds, until the flour is well incorporated. Wrap the
dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking
spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining
reserve flour to dust a rolling surface. Roll about one-third of
the dough to just under 1/16th of inch thick. Trim the edges square
(a pizza cutter or wheel works great for this), then transfer the
dough to a lightly greased baking sheet. Use the rolling pin to
transfer the dough. Simply pick up one end of the dough onto a
rolling pin, and roll the dough around the rolling pin. Reverse the
process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating
1-inch square pieces. Use the blunt end of a skewer or broken
toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8 to 10 minutes
mix the crackers aroundjavascript:void(0) (so those on the edge don’t burn) and bake
for another 3 to 5 minutes, or until some are just barely turning
a light brown. Repeat the rolling and baking process with the
remaining dough.
Makes approximately 300 crackers.
ingredient from another packaged product. The powdered
cheese included in the Kraft instant macaroni & cheese
kits flavors this homegrown version of the popular bright
orange crackers. You'll need a can of Kraft Macaroni &
Cheese Cheese Topping or two boxes of the most inexpensive
instant variety of macaroni & cheese; you know, the kind
with the cheese powder. Two boxes will give you enough
cheese to make 300 crackers. As for the macaroni left over
in the box, just use that for another recipe requiring elbow
macaroni.
Stuff for the Kitchen
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup Kraft Macaroni & Cheese Cheese Topping powder (or 2 packages
dry cheese powder from 2 boxes Kraft macaroni & cheese)
3 tablespoons shortening
1/3 cup buttermilk
1/2 teaspoon salt (for tops, optional)
1. Sift together 1 cup flour, baking soda, baking powder, and
cheese powder in a large bowl.
2. Cut in the shortening with a fork and knife with a crosswise
motion until dough is broken down into rice-size pieces. Mixture
will still be very dry.
3. Stir in buttermilk with a fork until dough becomes very moist
and sticky.
4. Sprinkle a couple tablespoons of the reserved flour over the
dough and work it in until the dough can be handled without
sticking, then turn it out onto a floured board, being sure to keep
1/4 cup of the reserve flour for later. Knead the dough well for
60 to 90 seconds, until the flour is well incorporated. Wrap the
dough in plastic wrap and chill for at least one hour.
5. Preheat oven to 325 degrees. Spray a light coating of cooking
spray on a baking sheet.
6. Remove the dough from the refrigerator and use the remaining
reserve flour to dust a rolling surface. Roll about one-third of
the dough to just under 1/16th of inch thick. Trim the edges square
(a pizza cutter or wheel works great for this), then transfer the
dough to a lightly greased baking sheet. Use the rolling pin to
transfer the dough. Simply pick up one end of the dough onto a
rolling pin, and roll the dough around the rolling pin. Reverse the
process onto the baking sheet to transfer the dough.
7. Use a pizza cutter to cut across and down the dough, creating
1-inch square pieces. Use the blunt end of a skewer or broken
toothpick to poke a hole in the center of each piece.
8. Sprinkle a very light coating of salt over the top of the crackers
(crackers will already be quite salty) and bake for 8 to 10 minutes
mix the crackers aroundjavascript:void(0) (so those on the edge don’t burn) and bake
for another 3 to 5 minutes, or until some are just barely turning
a light brown. Repeat the rolling and baking process with the
remaining dough.
Makes approximately 300 crackers.
McDonald's® Big Mac Sauce®
If you like Big Macs, it's probably because of that tasty
"secret" spread that is plopped onto both decks of the world's
most popular double-Decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.
"secret" spread that is plopped onto both decks of the world's
most popular double-Decker hamburger. So what's so special
about this sauce? After all, it's basically just thousand island
dressing, right? Pretty much. But this sauce has a bit more sweet
pickle relish in it than a typical thousand island salad slather.
Also, I found that this clone comes close to the original with the
inclusion of French dressing. It's an important ingredient -
ketchup just won't do it. That, along with a sweet & sour flavor
that comes from vinegar and sugar, makes this sauce go well on
any of your home burger creations, whether they're Big Mac clones
or not. This is the closest "special sauce" clone you'll find
anywhere.
1/2 cup mayonnaise
2 tablespoons French dressing
4 teaspoons sweet pickle relish
1 tablespoon finely minced white onion
1 teaspoon white vinegar
1 teaspoon sugar
1/8 teaspoon salt
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place sauce in a covered container and refrigerate for several
hours, or overnight, so that the flavors blend. Stir the sauce a
couple of times as it chills.
Makes about 3/4 cup.
Taco Bell Soft Taco
If you don't think those packets of Taco Bell spices you
buy in the grocery stores makes spiced ground meat that
tastes like the stuff they use at the giant Mexican food
chain, you'd be correct. If you want the taco meat to taste
right you're going to have to whip it up from scratch using
this original TSR recipe. Once you've prepped your meat,
these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no
large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
a warm tortilla. Spread some of the shredded lettuce over the meat
and then sprinkle some cheese over the top. Repeat with the
remaining ingredients and serve immediately.
Makes 12 soft tacos.
buy in the grocery stores makes spiced ground meat that
tastes like the stuff they use at the giant Mexican food
chain, you'd be correct. If you want the taco meat to taste
right you're going to have to whip it up from scratch using
this original TSR recipe. Once you've prepped your meat,
these steps will help you build your tacos the Taco Bell
way, without any pesky talking Chihuahuas running through
the kitchen.
1 pound lean ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
12 soft taco flour tortillas (6-inch tortillas)
2 cups shredded lettuce
1 cup shredded cheddar cheese
1. In a medium bowl, combine the ground beef with the flour,
chili powder, salt, minced onion, paprika, onion powder, and
garlic powder. Use your hands to thoroughly mix the ingredients
into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over
medium heat. Mix well with a wooden spoon or spatula, and break
up the meat as it cooks. Heat for 5 to 6 minutes, or until browned.
The finished product should be very smooth, somewhat pasty, with no
large chunks of beef remaining.
3. Heat up the flour tortillas in your microwave for 20 - 30 seconds,
or until warm.
4. Build each taco by spooning 2 to 3 tablespoons of the meat into
a warm tortilla. Spread some of the shredded lettuce over the meat
and then sprinkle some cheese over the top. Repeat with the
remaining ingredients and serve immediately.
Makes 12 soft tacos.
Egg McMuffin®
how to make a McDonalds Egg McMuffin®
This is a PER sandwich recipe:
Ingredients:
1 large grade A egg
1 English muffin
butter, REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
SPECIAL TOOLS:
You need an egg ring. Find one at you're favorite cooking specialty store.
COOKING your Egg McMuffin:
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
should be medium brown) Set aside.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
3- Butter both toasted halves of the English muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.
(you may have to "slice" around the edges if it sticks)
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
7- Put the Canadian bacon on top, and cover with the top of the English muffin.
8- Wrap in pre-cut wax paper just like the hamburger recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.
This is a PER sandwich recipe:
Ingredients:
1 large grade A egg
1 English muffin
butter, REAL butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
SPECIAL TOOLS:
You need an egg ring. Find one at you're favorite cooking specialty store.
COOKING your Egg McMuffin:
1- Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure. This takes about 1 to 1.5 minutes. (they
should be medium brown) Set aside.
2- Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so it flows.
3- Butter both toasted halves of the English muffin liberally with melted butter. Put a slice of American cheese on the bottom half.
4- About 2 1/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg on the griddle.
(you may have to "slice" around the edges if it sticks)
5- Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
6- After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the English muffin.
7- Put the Canadian bacon on top, and cover with the top of the English muffin.
8- Wrap in pre-cut wax paper just like the hamburger recipes. Let stand 5 minutes, then microwave 12 second on high, and eat.
Wednesday, October 21, 2009
fast and easy online food ordering from local restaurants & merchants
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Benefits for Users
Delivery.com users place orders online, eliminating the need for telephone calls, and making food ordering a fast, convenient and more efficient process.
Benefits for Users
Delivery.com users place orders online, eliminating the need for telephone calls, and making food ordering a fast, convenient and more efficient process.
Tuesday, October 20, 2009
Easily Prepare the Most Guarded Restaurant Recipes in Your Own Kitchen. The same tastes and flavors for a fraction of the cost!
Learn to cook the highly guarded secrets behind dishes from CLICK ME FOR MORE DETAILS
» Red Lobster
» Applebee's
» Chili's
» Olive Garden
» T.G.I. Fridays
» Outback Steakhouse
» Starbucks
» Red Lobster
» Applebee's
» Chili's
» Olive Garden
» T.G.I. Fridays
» Outback Steakhouse
» Starbucks
Cream Of Garlic Soup
This is one of my favorite soups if you love Garlic you would love
this
Here is how to make it
this
Here is how to make it
- 3/4 c. of garlic cloves, peeled
- 1/2 c. of peeled and cubed potatoes
- 3 tbsp. of olive oil
- 2 1/2 c. of chicken broth
- 1 c. of white wine
- 2 1/2 c. of milk
- 1 c. of heavy whipping cream
- First you wan to chop garlic in a food processor(until a paste).
- Make sure you scrape sides of processor.
- Now heat olive oil over a medium flame.
- Saute the garlic, stir constantly several minutes.
- Next you will add in broth and wine, letting this come to a boil.
- Now you can reduce flame to low.
- Add in the milk, cream, and then the potato, keeping the flame on low for approx. 30 min.
- Finally, puree the mixture, then place back into pot over medium flame.
- Add the salt and pepper according to individual taste.
- Serve!
Monday, October 19, 2009
Country: Slovakia Brynza Hulusky
Here's a recipes that is from Slovakia its called Brynza Hulusky its very tasty and very
filling i tried this many times,basically its like mac and cheese but with dumplings.....
Brynza is a special cheese made out from sheep's milk.
It can be replaced by a cottage cheese made from cow's milk
so give it a try and tell me what you guys think of it
Ingredients
2-3 of larger uncooked potatoes
fine whole wheat flour
salt
smoked bacon
Instructions
- peel and finely grate potatoes.
- add flour in order to make a dough or mixture which is not too tough but not to watery. Some people add milk to the mixture but it is not necessary to do so.
- add salt to taste.
- boil enough water with 2 tbsp of salt.
- then form the dumplings with a knife or teaspoon on with cold water washed wooden plate and thrown them into the bubbling salted water. (There is now special equipment now with which you can form halusky more easily and which can be bought shops in Slovakia.)
- boil the dumplings a little.
- when the dumplings are done they will float on the surface of the water. Pick them out with a strainer, rinse with cold water and mix with bryndza. - cut up little pieces of smoked bacon and fry them. Then put the fried bacon pieces on top of the meal.
Enjoy
filling i tried this many times,basically its like mac and cheese but with dumplings.....
Brynza is a special cheese made out from sheep's milk.
It can be replaced by a cottage cheese made from cow's milk
so give it a try and tell me what you guys think of it
Ingredients
2-3 of larger uncooked potatoes
fine whole wheat flour
salt
smoked bacon
Instructions
- peel and finely grate potatoes.
- add flour in order to make a dough or mixture which is not too tough but not to watery. Some people add milk to the mixture but it is not necessary to do so.
- add salt to taste.
- boil enough water with 2 tbsp of salt.
- then form the dumplings with a knife or teaspoon on with cold water washed wooden plate and thrown them into the bubbling salted water. (There is now special equipment now with which you can form halusky more easily and which can be bought shops in Slovakia.)
- boil the dumplings a little.
- when the dumplings are done they will float on the surface of the water. Pick them out with a strainer, rinse with cold water and mix with bryndza. - cut up little pieces of smoked bacon and fry them. Then put the fried bacon pieces on top of the meal.
Enjoy
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