chop up ontions and tomatoes. combine all ingredients except cheese, add to tomatoes and onions. stir well and crumble cheese on top.
mix mix cream cheese, cherries and walnuts, (add some juice from cherries to soften mixture). spoon mixture into peach halves, serve on lettuce leaf.
put dry stuff in bottle and shake to mix. add wet stuff and mix vigourously.
dissolve the the jelly in the boiling water. add the pineapple juice, vinegar and salt. chill until slightly thickened, then add the pineapple and carrot. chill until firm. serve on crisp lettuce with mayonnaise or French dressing.
Execution:
Feel free to experiment with it. Pureed or ground ginger is quite good. Sometimes I make it with regular rice vinegar with a bit of sugar or honey instead of sushi vinegar. A bit of dill weed and/or cayenne pepper can be really good. Store it in a glass dish in the fridge and it should last for a couple of days. It's also very healthy, wakame has loads of iron and calcium; you can add it soups or other dishes too.
dice the sausage and sauté it in the oil until barely cooked. add the butter and sliced red peppers and sauté 5 min. add the chillies and garlic and sauté 2 min more. add the vinegar and stand back while it spits. remove from heat and add the cooked pasta. toss and serve.
make 4 slits in each side of steak to centre with a paring knife, insert 1/4 garlic glove in each. refrigerate steaks 1 to 2 hrs, then let stand 20-30 min at room temperature before grilling 5 min per side on direct, high heat.
combine: 1 and 1/2 t dried basil leaves, 1 t dried tarragon leaves, 1 t dried chives, 4 minced garlic cloves. rub on steaks and refrigerate steaks 1 to 2 hrs, then let stand 20-30 min at room temperature before grilling 5 min per side on direct, high heat.
It must be vegetable oil, do not deviate. The soy sauce must be low sodium - regular soy sauce will make it too salty. Dump everything in the blender. Blend blend blend.
sear 2 lamb racks over direct medium heat for 5 min, fatty side down. spread 1 T Dijon mustard on each. sprinkle mixture of 1 C bread crumbs, 1/4 C snipped parsley, 1/2 t salt, 1/4 t pepper. combine 2 T melted butter and 1 crushed garlic clove and drizzle on top. grill indirect medium ~20 min
marinade: combine 1/4 C olive oil, 2 minced garlic cloves, 1 t salt, 1/4 t pepper, 1 T each of grated lemon peel, fresh thyme, fresh oregano.
cut: 1 large sweet onion into 1/2" rounds, 1 bulb fennel into wedges, 1 red pepper into wedges, 2 zucchini on diagonal into 1/2" slices, 2 Asian eggplants as per zucchini
brush lamb chops and vegetables with marinade. cook lamb chops 5 min per side, onions and fennel 3-4 min per side, remainder vegetables 2-3 min per side. combine leftover marinade with 1 T each balsamic vinegar and olive oil, drizzle over everything. garnish with fresh parsley.
preheat oven to 400
place 1 1/2 lb salmon filet (possibly marinated in whiskey) on parchment paper on baking sheet. combine: 1/4 C olive oil, 1 T fresh thyme, 1 T sea salt, 1/2 t pepper. spoon over salmon and toss with cherry tomatoes. roast 15-20 min.
on second baking sheet, spoon mixture over asparagus and toss with diced squash. bake for 10 min.
preheat oven to 425
parboil potatoes for 10 min, coat w/ olive oil and garlic salt and bake for 30 min. while potatoes are cooking, put salmon filet in centre of aluminum foil, drizzle with olive oil, sprinkle with salt. put lemon slices on fish, rosemary on top. close foil and bake 15 min at 400. coat broccoli with olive oil, garlic, parmesan and add to baking sheet with potatoes for 5-10 min at 400.
drain the liquid from salmon into a saucepan. simmer slowly while preparing the sauce. If it becomes too dry, a little water may be added. Melt 2 T of butter; add the flour; stir in the milk and when it has thickened, combine with the egg yolks, parsley, onion and lemon juices. Season with cayenne and salt to taste. Add the pickles and sliced hard-cooked eggs to the salmon. Transfer to a greased baking dish. Cover with crumbs mixed with 1 T of melted butter. Bake at 400 for 15-25 min.
combine can of soup, celery, onion, mayo, and pepper. fold in egg slices and tuna. pile into baking dish. cover and refrigerate overnight. uncover, top with potato chips and bake for 30 min at 400.
brown 2 lbs of ground beef in the microwave (5 min on high). drain and add envelope of lentil soup mix, 1 chopped green pepper and 1 onion. microwave for 5 min on high. add grated cheese and stir. serve with a tossed green salad.
preheat oven to 425
parboil potatoes for 10 min, coat w/ olive oil and garlic salt and bake for 30 min. coat chicken breast on one side with fresh basil and parmesan cheese and add a layer of proscuittio. wrap in saran wrap beat w/ frying pan, remove plastic and fry both sides. fry asparagus in garlic butter.
preheat oven to 375
combine all ingredients, mixing lightly but thoroughly. shape into 4 doz. 1" balls. brown in oven on baking sheet 25-30 min. gently mix meatballs and barbeque sauce and heat through.
barbeque sauce:
combine and simmer in saucepan over medium heat for 15 min. do not cover saucepan while heating.
preheat oven to 350
combine all ingredients except chilli sauce and mix well. put into shallow baking dish and score top. fill the score marks with chilli sauce. bake 1 hr 15 min.
take 1 can of corned beef, (possibly marinated overnight in red wine), add 2 large potatoes and 1 large onion, both very finely chopped. add individually 2 T red wine, 1 t pepper, 1 t celery salt, 1 t parsley flakes, 1 T Bisquick mixing thoroughly each time. cook ~10 min per side, brushing with dry mustard on the top side while cooking.
in large non-stick skillet, heat 2 t oil over med heat and cook until softened (~8 min):
add 1 can black beans, 1 C salsa, 1/2 C corn and cook ~5 min
spread bean mixture over half tortilla, sprinkle w/cheese, bake at 450 10-15 min, turning once
optionally add sour cream, jalapenos, grilled chicken
heat on stove:
grease inside of crock pot very well with butter, add bread slices. combine everything else and pour on top. cook on low 6-8 hrs.
chicken, 6 C water (or chicken stock), 1 C white wine, 4 carrots, 2 celery stalks, 1 onion, 1 t salt, 2 T balsamic vinegar. pepper, rosemary, sage to taste. turn to high and add noodles and fresh spinach for last 15 min.
rub cheap hunk of beef with salt and pepper. pour salsa over top. cook for awhile. serve with mashed potatoes. eat.
put sliced carrots and potatoes in bottom, then a roast, then dried minced onion and garlic powder. top with can of low sodium V-8.
put whole chicken in pot. cover with one bottle of beer and water.
layer, beans, corn, chicken and lastly salsa. served on rice or in tortillas. garnish with cheese, sour cream, or guacamole.
brown ground beef and drain excess fat. throw everything but beans in slow cooker, stir once. put bay leaves on top. cook on low 6-8 hrs. one hour before end of cooking time, add kidney beans.
cover meat with onions, tomatoes, garlic and green pepper. combine tomato paste, Worcestershire sauce, brown sugar, salt, paprika, dry mustard, and liquid from canned tomatoes. consider thickening sauce after cooking with 1/4 C flour and small amount of water for 15 min on high. serve over rice or noodles.
peel, core and halve 6-8 large baking apples, (e.g. Rome or York). place in slow cooker. drizzle w/ 2 T lemon juice and 2 T melted butter. sprinkle with mixture of 3 T brown sugar, 1/2 t nutmeg and 1 t cinnamon. 2 hrs on high, 3hrs on auto shift or 4 hrs on low.
to make 3 x 9" double crusted pies:
for small tarts, put small bit of uncooked pastry dough in bottom of muffin tin and add filling. bake at 450 for 10 min. for larger tarts, finish at 350.
preheat oven to 300
beat butter, mix in sugar and vanilla. add dry ingredients. drop onto ungreased baking sheet without handling much. press half pecans on each cookie. bake 20 min.
topping: combine flour, cornmeal, sugar, baking powder and salt. cut in butter until mixture resembles course crumbs. set aside
combine pecans, 2 T brown sugar, 1/4 t cinnamon. set aside
in a large saucepan, heat the apples, 1/4 t cinnamon, dried cherries, 1/3 C brown sugar, and lemon juice. bring to boiling, stirring constantly. reduce heat, cover and simmer 5 min, stirring occasionally. combine the cold water and cornstarch and add to saucepan. cook and stir until thickened and bubbly. keep hot.
add the half-and-half to the topping mixture, stirring just until moistened. transfer filling to a 2 qt square baking dish. drop topping into small mounds on filling. sprinkle with pecan mixture. bake 30-35 min at 375. serve with ice cream.
combine 1/4 C corn oil, 2 T honey, 1/3 C brown sugar, 2 T dry milk powder in saucepan over medium heat and stir until sugar is dissolved. remove from heat and stir in 2 1/4 C quick-cooking oats, 1/2 C wheat germ, 1/4 C shredded coconut, 1/4 C chopped nuts. spread mixture on a rimmed cookie sheet and bake 45 min at 250, stirring several times. let cool and stir in 1/2 C raisins. store in air-tight jar.