Wednesday, April 28, 2010
Thursday, April 22, 2010
Tuesday, April 20, 2010
Pour water into microwavable glass dish. Bring water to a boil in the microwave.
Add the rice, salt and butter to the glass dish.
Stir to combine the ingredients.
Cover and bake for 25 to 30 minutes.
Sorry no picts. Camera out of order!
This is my new favorite way to cook rice. You HAVE to try it!
Friday, April 16, 2010
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.
4 lbs. roast
1 packet dry onion soup mix
1 can beef broth
1 cup baby carrots
1 cup sliced mushrooms (fresh)
1 onion, chopped
1 stalk celery, chopped
3-4 potatoes, peeled and cubedDirections
1. Place roast in the slow cooker and add the carrots, onion, potatoes, mushrooms and celery. Mix the onion soup mix with the beef broth and poor over the top.
2. Cover and cook in a slow cooker on low setting for 8 to 10 hours.
Wednesday, April 14, 2010
2 eggs beaten
1/4 c. water
1 t. garlic salt
1 c. flour
1 c. bread crumbs plain
1 t. Italian seasoning
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside.
Measure flour in bowl and set aside.
Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying.
Dip ravioli in flour then in the egg wash, then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain. Serve with your favorite marinara sauce.
I've had these at Olive Garden before, and although not the same , they still taste good! I happened to have seasoned dry bread crumbs which we used. I'm not sure if that changed the flavor or not, but they were still good.
Recipe from Giada De Laurentiis
- 1 (32-ounce) can whole tomatoes, drained
- 1 cup fresh basil leaves, washed and spun dry
- 4 tablespoons extra-virgin olive oil
- 6 cloves garlic, peeled
- Kosher salt and freshly ground black pepper
- 2 large French baquettes, sliced 1-inch thick (about 36 slices)
- 1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick
Preheat oven to 375 degrees F.
In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky. Season with salt and pepper.
On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds. Remove from oven and spread one tablespoon of the tomato mixture on each piece.
Place bruschetta on decorative platter and garnish with basil leaves.
Tuesday, April 13, 2010
4 medium potatoes
2 tsp olive oil
2 TBSP ranch seasoning
Prepare mixes separately per package directions. Pour the two prepared mixes together. Add 2 tablespoons vegetable oil and 1 T. sugar and mix well.
Pour into a greased and floured 9 x 13" pan. Bake at 350 degrees until golden brown (I think it took about 45 minutes). Serve warm with honey butter.
Monday, April 12, 2010
Wednesday, April 7, 2010
1 large cool whip
1 lg. can pineapple (crushed & juice)
1 sm. instant pistashio pudding
3 c. mini marshmallows
Sprinkle pudding over cool whip and stir in. Add pineapple and juice. Then mix until well blended. Refrigerate.
My mom always made this salad growing up. Even though I don't make it very often, it still brings back happy memories!
Tuesday, April 6, 2010
Thursday, April 1, 2010
2 (8 oz) packages cream cheese, softened
1 c. mayonnaise
1 (4 oz) can chopped Green Chilies
1-2 diced jalapenos
1 c. fresh grated Parmesan cheese
Stir together cream cheese and mayonnaise in large bowl until smooth. Stir in chilies and jalapenos. Sprinkle Parmesan cheese evenly over top. Bake @ 375 degrees for about 30 minutes. "T" also sprinkled some panko crumbs on top which I thought made a perfect light crust.