Thursday, April 28, 2011


This is the best! These are sure to be a big hit,and will leave a empty plate!!

Lumpia(serves 15-18)

* 2 tablespoons vegetable oil
* 1 lb ground lean pork
* 2 garlic cloves, minced
* 1 onion, sliced
* 1/2 lb green beans, julienned
* 2 carrots, julienned
* 1 tablespoon soy sauce (optional)
* 1 cup bean sprouts (optional)
* 15 -20 lumpia skins, square or 15 -20 round lumpia skins
* salt

Vinegar Dipping Sauce

* 1/2 cup white vinegar
* 3 garlic cloves, crushed
* salt and black pepper

Sweet and Sour Sauce

* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup ketchup
* 1/2 cup water
* 2 tablespoons sugar (to taste)
* salt
* 1 tablespoon cornstarch, dissolved in
* 2 tablespoons water

# Heat oil in skillet and saute garlic and onions until tender. Add pork and saute until browned. Add vegetables and cook until tender, yet crisp, about 5-10 minutes. Remove from heat. Season with soy sauce. When mixture is cool, add bean sprouts. Salt to taste.
# 2 To assemble lumpia: Carefully separate wrappers. To prevent them from drying out, cover unused wrappers with moist paper towel. Lay one wrapper on clean surface. Place about 2-3 tablespoons of the filling near the edge closest to you. Roll edge towards the middle. Fold in both sides and continue rolling. Moisten opposite edge with water to seal. Repeat with other wrappers. Lumpia can be frozen until ready to use.
# 3 Deep fry at 350 degrees until golden brown, about 3-5 minutes on each side. Drain on paper towels. Serve with sweet sour or vinegar and garlic dipping sauce.
# 4 Vinegar Dipping Sauce: Mix together all ingredients and let sit for 1/2 hour. Makes 1/2 cup.
# 5 Sweet and Sour Sauce: In a small pan combine vinegar, soy sauce, ketchup, water, sugar and salt, and boil for 2 minutes. Thicken with cornstarch mixture. Makes 1 1/4 cup.

Taco Chicken

* 1 cup all-purpose flour * 2 envelopes taco seasoning * 1/2 teaspoon salt * 2 eggs * 2 tablespoons milk * 2 broiler/fryer chickens (3 to 4 pounds each), cut up * In a large resealable plastic bag, combine the flour, taco seasoning and salt. In a shallow bowl, beat eggs and milk. Dip chicken pieces in egg mixture, then place in bag and shake to coat. * Place bone side down in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 55-60 minutes or until juices run clear. Yield: 12 servings.

Cinco De Mayo menu!

Eating Mexican foods can be hard(Cheese,spicy,oil etc.) But with these recipes they are Easy to eat and make! Yumm!

(Garlic) Guacamole:

2 avocado
# 2 jalapeno, minced (seeds removed if you choose,but also optional)
# 2 garlic clove, chopped
# 1 -2 teaspoon sea salt
# 2 lemon, juice of

1. 1 Halve avocado and scoop pulp into medium bowl. Add minced jalapeños and finely chopped onions.
2. 2 Place chopped garlic clove on cutting surface and sprinkle with the sea salt (or other course salt). Using the side of a knife, mash the salt into the garlic until you have a paste.
3. 3 Add garlic paste & lemon juice to avocado mixture and mash together with a fork until desired consistency is reached making sure to distribute garlic throughout.
4. 4 Serve with tortilla chips! Store leftovers in tightly covered container in fridge - although best eaten right away.


* 1 1/2 teaspoons kosher salt
* 2 medium peeled baking potatoes, quartered (about 1 1/4 pounds)
* 6 tablespoons (1 1/2 ounces) shredded queso fresco or Monterey Jack cheese(Optional or Vegan cheese)
* 2 tablespoons minced green onions
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 tablespoon olive oil
* 3/4 cup diced tomato
* 1/2 cup julienne-cut red onion

* Place 1 1/2 teaspoons salt and potatoes in a saucepan, and cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain, and mash with a potato masher until smooth. Cool. * Add cheese, green onions, 1/4 teaspoon salt, and pepper to potato mixture, stirring well. Divide potato mixture into 6 balls (about 1/2 cup per ball). Flatten balls into 1/2-inch-thick patties (about 3-inch diameter). Place on a baking sheet; cover and refrigerate 20 minutes or until firm.

* Heat oil in a large nonstick skillet over medium heat. Place potato-and-cheese patties in pan; cook 5 minutes or until bottoms are browned. Turn patties; cook 3 minutes. Top patties with tomato and red onion.

Review of Sesame chicken

So my mom cooked the sesame chicken recipe. It was really good. We served it over some noodles and with some lumpia(I'll be sure to post a recipe for Lumpia later!). We didn't have cornstarch but even without it made a good sauce. It was def a big hit!

PS:Don't mind the date on the picture..its all messed up :P

Wednesday, April 20, 2011

Sesame chicken

*# 1/4 cup brown sugar
# 1/4 cup teriyaki sauce
# 1/4 cup apple cider
# salt
# sesame seed
# 1 dash cayenne pepper
# 1/2 cup soy sauce
# splash vinegar (white or apple cider)
# 1/2 teaspoon minced garlic
# 1 teaspoon cornstarch

put all ingredients together in a wok and cook on med-low till barley bubbling. Toss in your chicken or whatever you are using for meat in and toss to coat stirring frequently. Enjoy!

Beef tenderloin

5 lbs beef tenderloin ( Weight after removing all fat and silver-skin)


* 1/2 teaspoon pepper
* 1/2 teaspoon salt, go for more it you like
* 1 tablespoon oregano
* 1 tablespoon parsley
* 1/2 tablespoon rosemary
* 1/2 tablespoon thyme
* 1 pinch red pepper flakes
* 1 teaspoon dried garlic powder
* 1 tablespoon dried onion flakes


* olive oil
* 6 slices bacon (optional)

  • 1 Position a rack in the center of the oven and heat the oven to 450°F.
  • 2 Remove any silver-skin left on the tenderloin. A silvery-looking thin membrane that stays tough when it's cooked. Do it by running your knife just under the membrane.
  • 3 Then trim off the chain if it`s on there, on the tenderloin, it is the long, skinny, fatty piece of meat that runs the length of the tenderloin. Can save it for soups, stews or grind for burgers.
  • 4 Cut the tenderloin in half. Two smaller roasts are easier to handle than one long one. This way you can roast one more on the rare side and one more well done, so all are happy. :).
  • 5 Tie your roast at regular intervals-this keeps the meat in a uniform, compact shape, which will help it cook more evenly. The twine should be firm, but not so tight that the beef bulges out. I used silicone hot cooking bands. Works great!
  • 6 Mix rub ingriedients together.
  • 7 Towel dry the tenderloins dry, and then rub with mixture.
  • 8 Place on roasting rack of pan. Drizzle with olive oil. Or place 3 slice bacon on each roast. I did one with and one with out.
  • 9 Roast for about 20-25 minutes, check the internal temperature with a probe thermometer. For a tenderloin that's medium-rare, look for an internal temperature of 120°F (20 minutes).
  • 10 For medium, the internal temperature should be 125°F (25- 30 minutes).
  • 11 When the tenderloin is cooked the way you like it, let it rest at room temperature for 20 minutes before slicing lightly covered with foil. This will let the juices redistribute so the meat is juicy all over.
  • 12 Tip: It’s so important to let the beef rest before slicing it. This allows the juices to redistribute from the outside of the roast throughout the whole roast, making this lean cut very juicy

  • Grilled Potatoe skins

    # 2 large russet potatoes, baked
    # 4 tablespoons butter, melted
    # salt and pepper
    # 1 cup shredded cheddar cheese(Lactose free)
    # 6 slices bacon, cooked and crumbled
    # 1 cup sour cream(Optional)
    # 2 tablespoons prepared horseradish
    # 3 tablespoons sliced green onions
    # 1/2 cup chopped tomato
    # chopped chives, for garnish

    1. 1 Cut potatoes in half.
    2. 2 Preheat grill to medium heat.
    3. 3 Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
    4. 4 Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
    5. 5 While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
    6. 6 Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.

    Mini burgers

    This is a mini Burger recipe,If you can eat cheese feel free to add American cheese slices but i left it out as,most of us crohnies can't handle milk.

    # 1 medium onion (finely chopped)
    # 1/4 cup finely chopped parsley (fresh)
    # 1 1/2 lbs 90% lean ground beef
    # 2 garlic cloves (pressed)
    # 1 teaspoon salt
    # 6 slices of American cheese
    # 8 hot dog buns
    # 24 slices dill pickles

    1. 1 Preheat oven to 450 degrees. Finely chop onion and parsley. Combine beef, onion, parsley, garlic and salt and mix well. Press beef mixture evenly over bottom of a Large Bar Pan. Bake 10-12 minutes or until beef is no longer pink.
    2. 2 Meanwhile, cut cheese into quarters and set aside. Slice Buns into thirds (you can square off the ends to be fancy).
    3. 3 Remove Bar pan from oven and pour off the grease. Cut into 24 squares. Place burgers on buns and top with cheese. You can place back on pan and cover with foil to melt cheese and warm buns. 3-5 mintues.
    4. 4 Top with pickles and any other condiments desired.


    Sorry for the lack of recipes,I'll make up for them! With this recipe It is Chicken or steak,and all the toppings are optional.

    * 3/4 lb top sirloin steak
    * 2 tablespoons olive oil
    * 1 tablespoon lime juice
    * 1 garlic clove, finely minced
    * 1/2 teaspoon chili powder
    * 1/2 teaspoon cumin
    * 1/2 teaspoon hot pepper flakes
    * 1/2 teaspoon black pepper
    * 1/2 teaspoon salt
    * 8 flour tortillas (8 inch/20 cm)
    * 1 -2 onion, we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)
    * 2 small sweet peppers, of your choice (green, red, or yellow)


    # salsa
    # sour cream
    # shredded cheese
    # chopped tomato

    1. 1 Slice steak into thin strips.
    2. 2 In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
    3. 3 Add beef strips and stir to coat, set aside.
    4. 4 Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
    5. 5 Cut onions in half lengthwise and slice into strips, cut your peppers into strips.
    6. 6 In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.
    7. 7 Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
    8. 8 Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
    9. 9 Return onions and peppers to skillet; stir for about one minute.
    10. 10 To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

    Sunday, April 17, 2011

    Sticky chicken

    Chinese/Japanese food is so easy on the stomach,so i though i would share this recipe!

    # 1/4 cup sugar
    # 1/4 cup soy sauce
    # 1/4 cup white wine
    # 1/2 cup water
    # 1 tablespoon garlic, minced
    # 8 chicken thighs (approx, I use boneless and skinless)

    1. 1 Mix sugar, soy sauce, white wine, water, and garlic in 6 quart pan.
    2. 2 Heat until sugar melts at medium heat.
    3. 3 Add Chicken and Cover.
    4. 4 Reduce heat so that it still simmers.
    5. 5 Cook for 1 hour.
    6. 6 Uncover and cook 30 minutes longer.

    Egg drop soup

    # 4 cups chicken broth, divided
    # 1/8 teaspoon ground ginger
    # 2 tablespoons chopped fresh chives
    # 1/4 teaspoon salt
    # 1 1/2 tablespoons cornstarch
    # 4 eggs
    # 1 egg yolk

    1. 1 Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan.
    2. 2 Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil.
    3. 3 In a cup or small bowl, stir together the remaining broth and cornstarch until smooth.
    4. 4 Set aside.
    5. 5 In a small bowl, whisk the eggs and egg yolk together using a fork.
    6. 6 Drizzle egg a little at a time from the fork into the boiling broth mixture.
    7. 7 Egg should cook immediately.
    8. 8 Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

    Saturday, April 16, 2011


    So today i went to a Russian baby shower,and i have Always been a fan of Russian food. Always. Well one of my favorites besides Perogies is plov! Its a simple rice dish but loaded with flavor! Hope you enjoy this as much as i do!!

    * 3 onions, chopped
    * 6 carrots, grated thick
    * 5 Tablespoons oil (enough to cover bottom of pot)
    * 1 Tablespoon sugar
    * 2-3 pounds (1-1.5 kilo) boneless chicken breast, cut into small bite-size squares
    * 1 teaspoon salt
    * 1/4 teaspoon pepper
    * 2 1/2 cups rice
    * 1/2 teaspoon salt rice
    * 3 1/2 cups boiling water (enough to cover the rice by 1/2 inch or 1 cm)

    1. Heat oil in a pot. Add onions, and then carrots. Stir in the sugar. Cook until the onions are translucent.
    2. Lay the chicken on top of the onions and carrots. Don't stir in order to maintain a layer of vegetables and a distinct layer of meat. Sprinkle salt and pepper on the chicken. Cook the chicken, gently turning the pieces over in the middle, until the chicken turns white.
    3. Add rice on top of the chicken. Don't stir because the layers of vegetables and chicken should remain undisturbed, but distribute the rice evenly over the chicken. Sprinkle with 1/2 teaspoon of salt. Add boiling water. Turn the heat down to low and cover.
    4. After about 15 minutes, scrap down the sides and poke a few holes through the rice to the bottom of the pot with the handle of a wooden spoon. Cover and cook for another 15-25 minutes, until the water has been absorbed and the rice is tender.
    5. Serve in reverse order of the layers. Put the rice, then the chicken, then the vegetables onto the plates.

    Friday, April 15, 2011

    Pumpkin Pie

    # 3/4 cup granulated sugar
    # 1/2 teaspoon salt
    # 1 teaspoon ground cinnamon (See note)
    # 1/2 teaspoon ground ginger (See note)
    # 1/4 teaspoon ground cloves (See note)
    # 2 large eggs
    # 1 (15 ounce) can libby's 100% pumpkin puree
    # 1 (12 ounce) can Carnation Evaporated Milk
    # 1 unbaked 9-inch deep dish pie pastry
    # whipped cream (optional)

    1. 1 Note: Substitute 1-3/4 teaspoons pumpkin pie spice instead of cinnamon, ginger, and cloves; the taste will be slightly different.
    2. 2 Preheat oven to 425 degrees Fahrenheit.
    3. 3 Mix sugar, salt, cinnamon, ginger, and cloves in small bowl.
    4. 4 Beat eggs in large bowl.
    5. 5 Stir in pumpkin and sugar-spice mixture.
    6. 6 Gradually stir in evaporated milk.
    7. 7 Pour mixture into pie shell.
    8. 8 Bake at 425 degrees Fahrenheit for 15 minutes.
    9. 9 Reduce temperature to 350 degrees Fahrenheit.
    10. 10 Bake for 40 to 50 minutes or until knife inserted near center comes out clean.
    11. 11 Cool on wire rack for 2 hours.
    12. 12 Serve immediately or refrigerate.
    13. 13 Top with whipped cream before serving for best results!
    14. 14 Do not overcook; overcooking leads to pie cracking in the middle.
    15. 15 Try to bake the day you will serve the pie. Cooking in advance can make the crust soggy. If you have to bake a day before serving, pop the pie in the oven for 5 to 10 minutes and it should bring the crust back to life!

    Shrimp in a Beer sauce

    # 2 lbs shrimp, shelled and deveined # 4 tablespoons butter # 2 teaspoons garlic, minced # 1 teaspoon dried oregano # 1 teaspoon dried basil # 1 teaspoon dried thyme # 1 teaspoon cayenne pepper # 1/2 teaspoon crushed red pepper flakes # 1/2 teaspoon salt, to taste # 1/2 teaspoon black pepper, to taste # 1/2 cup beer 1. 1 Saute garlic and herbs in butter until garlic is slightly browned. 2. 2 Add shrimp, stirring constantly, until shrimp are pink and done. 3. 3 Pour in beer, simmer 1 minute more, and serve!

    Alton' Brown's Chicken Kiev

    (serves 4)


    * 8 tablespoons (1 stick) unsalted butter, room temperature
    * 1 teaspoon dried parsley
    * 1 teaspoon dried tarragon
    * 1 teaspoon kosher salt, plus extra for seasoning chicken
    * 1/4 teaspoon freshly ground black pepper, plus extra for seasoning chicken
    * 4 boneless, skinless chicken breast halves
    * 2 large whole eggs, beaten with 1 teaspoon water
    * 2 cups Japanese bread crumbs (panko), plus 1/4 cup for filling
    * Vegetable oil, for frying

    Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer. Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.

    Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Squirt chicken lightly with water and squirt the top of the plastic wrap as well. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.

    Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast. Place chicken in refrigerator for 2 hours, or up to overnight.

    Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.

    Heat 1/2-inch of vegetable oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.

    Dip each breast in the egg mixture and then roll in the bread crumbs. Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F. Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

    Sausage gravy

    Story time! One time while i slept over at a friends,her dad made Biscuits and gravy. I've always Had cracker barrels and nothing more. So when i tried it and saw there was sausage,I was quite amazed! It was very good and pretty easy for my stomach.

    (serves 8)
    # 1 lb pork sausage # 1/3 cup flour # 1 quart milk # 1 dash pepper # Pillsbury Grands refrigerated buttermilk biscuits 1. 1 Cook sausage in skillet. 2. 2 Drain Fat. 3. 3 Sprinkle flour over sausage and stir well. 4. 4 Cook flour and sausage together for about 5 - 7 minutes. 5. 5 Add milk. 6. 6 Cook over medium heat until thickened. 7. 7 Add pepper. 8. 8 Serve over biscuits.

    Baked zucchni

    My mom makes this all the time,and it is soo good!

    # 2 medium zucchini # 2 tablespoons butter, melted (or olive oil) # 1 tablespoon fresh oregano or 1 teaspoon dried oregano # 1/4 cup parmesan cheese, grated # salt & pepper 1. 1 Slice zucchini in 1/8 to 1/4 inch slices. 2. 2 Toss with melted butter and oregano. 3. 3 Arrange in a single layer on a greased baking sheet. 4. 4 Sprinkle with parmesan cheese. 5. 5 Bake, uncovered, at 350 degrees F for 35-40 minutes. 6. 6 Season to taste with salt and pepper.

    Germen potatoe salad

    # 10 slices bacon, diced
    # 1 cup sugar (or less)
    # 1 cup distilled white vinegar
    # 2 eggs
    # 1 teaspoon salt
    # 1 teaspoon prepared mustard
    # 1 dash cayenne pepper
    # 10 large potatoes, boiled
    # 1 medium onion, sliced (optional)

    1. 1 Dice and fry bacon.
    2. 2 In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
    3. 3 Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
    4. 4 Add diced cooked potatoes and sliced onion (or onion powder).
    5. 5 Serve hot.

    Tomato and cucumber sald

    (serves 2-4)

    # 1 large cucumber, cubed
    # 1 -2 medium tomato, cubed
    # 1/2 small onion, chopped
    # fresh basil, chopped
    # garlic salt
    # pepper

    1. 1 Add cucumber, tomato and onion to a bowl with a cover.
    2. 2 (preferably tupperware or something similar.) Add garlic salt, pepper and basil to taste.
    3. 3 Seal bowl and shake.
    4. 4 Refrigerate for at least 1 hour

    cracker barrel copy cat~ Green Beans

    I loveee Crakcer barerel,I've been to the one in Kingman,AZ i havn't had there green beans though.

    (serves 6)

    # 1/4 lb sliced bacon
    # 3 (14 1/2 ounce) cans green beans, with liquid
    # 1/4 yellow onion
    # 1 teaspoon granulated sugar
    # 1/2 teaspoon salt
    # 1/2 teaspoon fresh ground black pepper

    1. 1 In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp.
    2. 2 When bacon has browned, add green beans.
    3. 3 Add salt, sugar and pepper and mix well.
    4. 4 Place onion on top of green beans.
    5. 5 Cover saucepan with a lid and bring to a light boil.
    6. 6 Turn heat down to low and simmer beans for 45 minutes.

    Thursday, April 14, 2011

    Cooked carrots

    # 1 lb carrots, peeled and sliced or 1 lb baby carrot, whole # 2 tablespoons brown sugar, packed # 2 tablespoons butter or 2 tablespoons margarine # 1/2 teaspoon ground ginger 1. 1 Cook carrots until tender- or to desired doneness. (I usually steam them to retain the most flavor). 2. 2 Melt butter and add brown sugar and ginger, stirring to blend. 3. 3 Add sauce to carrots and stir to coat.

    chicken with Lemon glaze

    (serves 4)

    * 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
    * 2 tablespoons Dijon mustard
    * 1 large egg (you may need two)
    * 1 cup dry breadcrumbs
    * 1/4 teaspoon poultry seasoning (or to taste)
    * 1/2 teaspoon garlic powder
    * 1/4-1/2 teaspoon seasoning salt
    * 1 -2 tablespoon olive oil (for frying)


    * 1/4 cup chicken broth
    * 2 tablespoons fresh lemon juice
    * 1/4 teaspoon salt (can use more to taste)
    * 4 -5 thin lemon slices
    * fresh parsley, chopped (to taste)

    1. 1 In a small bowl or shallow dish whisk together mustard and eggs; set aside.
    2. 2 Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
    3. 3 Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
    4. 4 Heat the olive oil in a skillet over medium heat.
    5. 5 Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
    6. 6 For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
    7. 7 Add in lemon slices and parsley; mix to combine for about 1 minute.
    8. 8 Spoon the glaze/sauce over chicken.
    9. 9 Delicious!

    Melt in your mouth chicken

    (serves 4)

    # 4 boneless chicken breast halves
    # 1 cup mayonnaise
    # 1/2 cup freshly grated parmesan cheese
    # 1 1/2 teaspoons seasoning salt
    # 1/2 teaspoon ground black pepper
    # 1 teaspoon garlic powder

    1. 1 Mix mayonnaise, cheese and seasonings.
    2. 2 Spread mixture over chicken breast and place in baking dish.
    3. 3 Bake at 375°F for 45 minutes.


    (Serves 4 Quarts)

    # 2 lbs Italian sausage, casings removed (mild or hot) # 1 small onion, chopped (optional) # 3 -4 garlic cloves, minced # 1 (28 ounce) can diced tomatoes # 2 (6 ounce) cans tomato paste # 2 (15 ounce) cans tomato sauce # 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) # 3 teaspoons basil # 2 teaspoons dried parsley flakes # 1 1/2 teaspoons brown sugar # 1 teaspoon salt # 1/4-1/2 teaspoon crushed red pepper flakes # 1/4 teaspoon fresh coarse ground black pepper # 1/4 cup red wine # 1 lb thin spaghetti # parmesan cheese 1.

    1 In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
    . 2 Add onions and continue to cook, stirring occasionally until onions are softened. 3. 3 Add garlic, tomatoes, tomato paste, tomato sauce and water. 4. 4 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper. 5. 5 Stir well and barely bring to a boil. 6. 6 Stir in red wine. 7. 7 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn! 8. 8 Cook spaghetti according to package directions. 9. 9 Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

    Amish Preztles

    Ok i LOVE preztles not just the hard ones but the soft ones! So this is like amazinnng!

    (serves 24)

    * 1 1/4 cups water (approx 105 degrees)
    * 1 tablespoon yeast
    * 1/4 cup brown sugar
    * 2 cups occident flour (bread flour)
    * 2 cups flour

    Dipping solution

    * 1/2 cup baking soda, into
    * 3 cups hot water
    * sweet creamy butter, for 'dipping' face of pretzels after baking (melt butter, then let set a few minutes, and use paper towel to remove cream which will float to the)

    # 1 Dissolve yeast into warm water.
    # 2 Add sugar, then flour& mix well- do not 'knead' as this toughens the dough.
    # 3 (Mix just until combined well) Let rise until doubled, at least 20 minutes.
    # 4 Cut into long 'ropes'.
    # 5 Shape into pretzel shapes, then dip into prepared dipping solution.
    # 6 Place on well-greased cookie sheet and sprinkle with pretzel salt.
    # 7 Bake at 500-550°F for 4-6 minutes until golden brown.
    # 8 Dip face of pretzel into melted butter.
    # 9 Variation: add 1 t vanilla to the dough.
    # 10 Flavor variations.
    # 11 Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter.
    # 12 Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder.
    # 13 Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake.
    # 14 Salt is optional with this one


    My catholic church held a passover dinner every year. One of my favorite things(Besides the lamb) was the charoset on top of the Matzoh. It was sweet and just so good! (serves 2-3 cups)

    # 2 cups shredded peeled gala apples (about 1 lb)
    # 1 cup shredded peeled granny smith apple
    # 3/4 cup chopped almonds
    # 3 -4 tablespoons sweet concord wine
    # 1 1/2 tablespoons honey
    # 1/4 teaspoon ground cinnamon

    1. 1 Combine all ingredients; refrigerate 2 hours in an airtight container.
    2. 2 *If you refrigerate, too far in advance, it will get watery.

    Grilled pork chops

    Grilled pork chops(serves 6)

    # 1/2 cup water
    # 1/3 cup light soy sauce
    # 1/4 cup vegetable oil
    # 3 tablespoons lemon pepper seasoning
    # 2 garlic cloves, minced
    # 6 pork loin chops, fat removed

    1. 1 In deep bowl mix all marinade ingredients.
    2. 2 Marinate at least 2 hours.
    3. 3 Remove from marinade and cook over medium-high heat on greased grill for no more than 15 minutes or until done. Cooking time for second side is shorter by 1-2 minutes. 3/4" or thinner, 5-6 minutes maximum per side, thicker than 3/4" 6-7 minutes maximum per side. DO NOT OVER_GRILL, chops will become tough. After 2 minutes grilling on a side, rotate chops 45 degrees for even cooking. Turn over when juices pool on upper surface and meat appears to be cooked half-way through.

    Amish syle Meatloaf

    I looove this meatloaf which is funny becuase im the only one in my house,But it is really good and i just love it!


    * 2 lbs ground beef
    * 2 1/2 cups crushed Ritz crackers
    * 1 medium onion, chopped
    * 2 eggs
    * 2 slices bacon
    * 3/4 cup ketchup
    * 1/4 cup brown sugar


    * 1 cup ketchup
    * 2 tablespoons white vinegar
    * 3/4 teaspoon salt
    * 2 tablespoons yellow mustard
    * 1/2 cup brown sugar

    1. 1 Preheat oven to 350.
    2. 2 Mix all meatloaf ingredients, except bacon.
    3. 3 Press into loaf pan and top with bacon.
    4. 4 Bake for 1 hour.
    5. 5 Mix sauce and spread over top during last 15 minutes of baking.

    Pasta salad

    As it gets closer to summer time here is a recipe that is my favorite! My mom makes good pasta salad and the good thing is you don't have to have cheese in it!


    12 oz. tri-color pasta
    1 red onion, diced
    salt, pepper, and fresh minced garlic, to taste
    pinch of red hot pepper flakes, or to taste
    1/4 cup extra virgin olive oil
    1 tablespoon red wine vinegar, to taste
    1 lb. frozen vegetables (broccoli, cauliflower and carrots)
    grated Parmesan cheese, to taste

    Cook pasta and rinse with cool water. Drain well. Add onion, frozen vegetables, olive oil, vinegar and seasonings. Mix well. Let refrigerate overnight. Before serving, top with croutons and cheese

    Mummy dogs

    This is a favorite in our house all year long not just Halloween!

    Mummy dogs(serves 12)

    * 1 11-ounce can of refrigerator breadsticks
    * 1 12-pack of hot dogs

    * Yellow mustard


    For each mummy, separate one breadstick from the roll and use kitchen shears or a knife to slice it in half lengthwise to create two thinner strips.

    Wrap one strip at a time snugly around the hot dog. Depending on the size of the hot dog, you may not need all of both strips. Leave about 1/2 inch of hot dog exposed for the face area and continue wrapping the top of the hot dog.

    Bake the mummies on a cookie sheet at 350º for 15 to 18 minutes or until the breadstick wrapping is golden brown.

    Remove the mummies from the oven and cool them for 5 minutes. Add yellow mustard eyes just before serving.

    Beef stew

    Beef stew(Serves 6-8):

    * 1-1/2 pound stew beef, cut into bite-size pieces
    * 1/4 cup plus 3 tablespoons flour
    * 4 tablespoons vegetable oil
    * 1 large onion, coarsely chopped
    * 1 rib celery, thinly sliced
    * 2 to 3 cloves garlic, minced
    * 3 cups low-sodium beef broth
    * 1 cup tomato juice or vegetable juice
    * 3/4 teaspoon salt, plus more to taste

    * 2 bay leaves
    * 2 large all-purpose potatoes, cut into chunks
    * 2 carrots, peeled and sliced into thin rounds
    * 2 cups fresh green beans, in bite-size pieces
    * 1 teaspoon dried thyme
    * 1 teaspoon dried oregano
    * Black pepper, to taste
    * 1 tablespoon Worcestershire sauce
    * 1 tablespoon light brown sugar


    Set a large, heavy-bottomed soup or stew pot over medium heat for several minutes. Meanwhile, combine the stew beef and 1/4 cup of the flour in a gallon size plastic or paper bag. Shake well to coat the meat.

    Beef Stew Step 2 Add 2 tablespoons of the vegetable oil to the pot. Gently swirl the pan to spread the oil around. Add half of the meat to the pan, shaking off any excess flour, and brown it for 3 to 4 minutes, stirring occasionally. Transfer the browned meat to a heat proof dish. Then add the remaining 2 tablespoons of oil to the pan and brown the remaining meat.

    Beef Stew Step 3 Stir the onion, celery, garlic, and first batch of meat back into the pan. Saute the mixture for 3 minutes, stirring often, until the onion wilts.

    Beef Stew Step 4 Stir in the broth, tomato juice, 3/4 teaspoon salt, and bay leaves. Increase the heat, bringing the liquid to a simmer. Then reduce the heat to low. Cover the pot and gently simmer the stew for 1 hour, stirring several times as it cooks.

    Beef Stew Step 5 Stir in the remaining ingredients, except for the reserved 3 tablespoons of flour. Bring the stew to an active simmer, then reduce the heat to low. Cover and simmer gently for 45 minutes more, until the vegetables are tender.

    Beef Stew Step 6 To thicken the stew, spoon a ladleful of broth into a small mixing bowl. Whisk in the reserved 3 tablespoons of flour. Then stir the mixture into the stew and simmer for 10 minutes more. Serve with dinner rolls or over rice or noodles.

    Tuesday, April 12, 2011

    Pot roast

    Serves 8

    # 1 (4 -5 lb) beef roast, any kind
    # 1 (1 1/4 ounce) package brown gravy mix, dry
    # 1 (1 1/4 ounce) package dried Italian salad dressing mix
    # 1 (1 1/4 ounce) package ranch dressing mix, dry
    # 1/2 cup water

    # Place beef roast in crock pot.
    # 2 Mix the dried mixes together in a bowl and sprinkle over the roast.
    # 3 Pour the water around the roast.
    # 4 Cook on low for 7-9 hours.

    Pita chips

    I loveee Stacys Naked pita chips,there just simple pita chips with salt! yumm!

    # 12 pita pocket bread
    # 1/2 cup olive oil
    # 1/2 teaspoon black pepper
    # 1 teaspoon garlic salt
    # 1/2 teaspoon dried basil

    1. 1 Preheat oven to 400 degrees.
    2. 2 Cut each Pita bread into 8 triangles and place on lined baking sheet.
    3. 3 In a small bowl, combine rest of ingredients.
    4. 4 Brush each triangle with oil mixture.
    5. 5 Bake for about 7 minutes or until light brown and crispy.
    6. 6 Watch carefully, they burn easily.

    Baked chicken fingers

    Another food i can gurantee 100% of time wont hurt me is...chicken nuggets!! this is a yummy recipe and is healthier baked then deep fried. My mom makes the best chicken tenders everrr!

    # 1 lb chicken breast, sliced into thin strips
    # 1/2 cup low-fat buttermilk
    # 1/2 cup crushed corn flakes (, or cheese crackers)
    # 1/4 cup Italian seasoned breadcrumbs
    # 1 teaspoon garlic powder
    # 1/2 teaspoon oregano
    # 1/4 teaspoon black pepper
    # 1 teaspoon olive oil

    1. 1 Preheat oven to 400 degrees.
    2. 2 In a medium glass or plastic bowl, combine chicken breast and buttermilk.
    3. 3 Cover and put in refrigerator for 10-15 minutes.
    4. 4 Combine corn flakes (or cheese crackers),italian seasoned breadcrumbs, garlic powder, oregano, and black pepper in large ziploc bag.
    5. 5 After chicken is chilled, drain off liquid and add to ziploc bag, shaking to coat.
    6. 6 Add olive oil to shallow baking pan.
    7. 7 Place chicken in pan.
    8. 8 Bake for approximately 4 minutes on each side, or until chicken is thoroughly cooked.
    9. 9 Serve with honey mustard dip or light ranch dressing.

    Polish Pierogies

    Ingredients For the pierogi dough: * 1 pint sour cream * 5 cups flour * 2 tablespoons melted butter * 2 whole eggs * 1 egg yolk * 2 teaspoons salt * 2 teaspoons olive oil

    For the filling:
    * 1/2 pound ground beef * Salt * Freshly ground black pepper * 1/2 pound soft farmers cheese * 2 tablespoons minced shallots * 2 tablespoons minced garlic * 1/2 cup green onions, chopped * 1 whole egg

    Directions For the dough: In a large mixing bowl, combine the sour cream, flour, butter, 2 whole eggs, egg yolk, 2 teaspoons salt and olive oil. Knead the mixture into a soft dough. Divide the dough in half and cover for 10 minutes. On a floured surface, roll each half of the dough into a thin circle, 1/4-inch thick. Cut the dough using a 3-inch circle cutter. For the filling: Season the beef with salt and pepper. In a saute pan, render the ground beef for 3 minutes. Remove from the pan and drain on a paper-lined plate. In a mixing bowl, combine the cheese, ground beef, shallots, garlic, green onion and egg. Mix well. Season with salt and pepper. Place 1 tablespoon of the filling in the center of each circle of dough and fold over. Press and seal into half-moon shapes. Use a little water to seal the pierogi's. In a pot of boiling, salted water, cook the pierogi for 8 minutes, or until they float. Remove from the water and drain. In a saute pan, melt 2 tablespoons of the butter. Sear the pierogi for 2 to 3 minutes on each side, or until they are golden brown. Remove from the pan. The pierogi will need to be sauteed in batches. Arrange the pierogi's on a platter. Garnish with parsley and serve with sour cream.

    Monday, April 11, 2011

    Milk and egg free Blueberry pancakes!!

    Yumm whats better then waking up to a plate full of pancakes? now whats better when there crohnie friendly!! here is a yummy recipe for pancakes!

    # 1 cup white flour
    # 3 tablespoons white sugar
    # 2 1/4 teaspoons baking powder
    # 1/4 teaspoon salt
    # 2 1/2 tablespoons margarine
    # 3/4 cup water
    # 1 eggs or 2 tablespoons water
    # 1/2 cup fresh blueberries or 1/2 cup frozen blueberries

    # Sift flour, sugar, baking powder, and salt together into medium mixing bowl.
    # 2 Melt 2 1/2 Tbsp margarine in frying pan until melted; Be sure to tip the pan side to side to coat/grease all over.
    # 3 Pour melted margarine in a small bowl, add water and egg (if you want to add egg); Mix well.
    # 4 Mix blueberries with dry ingredients, just before adding the liquids.
    # 5 Stir liquid mixture into the dry ingredients until it is thoroughly moistened; It is OK if this batter is lumpy.
    # 6 Cook the pancakes over medium-high heat on the stove-top (or 375F on electric frying pans); Cook pancakes until the tops are bubbly and the bottoms browned; Turn the pancakes over to cook other side (Approxiamtely four minutes per side).
    # 7 Serve hot with margarine, honey, brown sugar or maple syrup.
    # 8 Actual cooking time will depend on the size of the pan you are using; I have a small frying pan, so I have to do these individually; My mom has a griddle large enough to cook them all at once

    Aloo gobi

    (Serves 4-6)

    # 1 head cauliflower (flowerets cut into 1/2 inch pieces)
    # 2 medium boiling potatoes (3/4lb, cut into ½ inch cubes)
    # 1 tablespoon vegetable oil
    # 1/2 teaspoon fenugreek seeds
    # 1 teaspoon fennel seed
    # 1 teaspoon whole cumin seed
    # 1 -2 dried hot red chili pepper
    # 3/4 teaspoon ground turmeric
    # 1 teaspoon ground coriander
    # 1 teaspoon salt
    # 1/8 teaspoon ground pepper
    # 1 teaspoon garam masala

    1. 1 Heat the oil in a large 12 to 14 inch skillet.
    2. 2 When the oil is smoking, scatter in the fenugreek, fennel, cumin and red peppers.
    3. 3 Stir once and add the cauliflower and potatoes.
    4. 4 Stir lightly until coated with spices and oil.
    5. 5 Turn heat down to medium.
    6. 6 Add turmeric, ground coriander, salt and pepper.
    7. 7 Sauté for 8?10 minutes.
    8. 8 Add ¼ cup water and cover immediately.
    9. 9 Turn heat very low and steam vegetables for 7-10 minutes (until tender).
    10. 10 Sprinkle the garam masala over the vegetables, stir once and serve.

    Sweet iced tea

    Im not a big ice tea person besides Raspberry ice,but this seems really good!!

    (serves 2 Quarts)
    # 6 regular tea bags
    # 1/8 teaspoon baking soda
    # 2 cups boiling water
    # 1 1/2-2 cups sugar
    # 6 cups cold water

    # 1 In a large glass measuring cup, place the tea bags and add the baking soda.
    # 2 Pour the boiling water over the tea bags.
    # 3 Cover and steep for 15 minutes.
    # 4 Take out the tea bags and do not squeeze them.
    # 5 Pour the tea mixture into a 2-quart pitcher; add the sugar.
    # 6 Stir until the sugar is dissolved.
    # 7 Add in the cold water.
    # 8 Let cool; chill in the refrigerator and serve over ice

    PF chang's Wraps

    I've never had P.F changs but this suurrre looks good!

    P.F chang's wraps:(serves 2-3)
    * 3 tablespoons oil
    * 2 boneless skinless chicken breasts
    * 1 cup water chestnut
    * 2/3 cup mushroom
    * 3 tablespoons chopped onions
    * 1 teaspoon minced garlic
    * 4 -5 leaves iceberg lettuce

    Special Sauce

    * 1/4 cup sugar
    * 1/2 cup water
    * 2 tablespoons soy sauce
    * 2 tablespoons rice wine vinegar
    * 2 tablespoons ketchup
    * 1 tablespoon lemon juice
    * 1/8 teaspoon sesame oil
    * 1 tablespoon hot mustard
    * 2 teaspoons water
    * 1 -2 teaspoon garlic and red chile paste

    Stir Fry Sauce

    * 2 tablespoons soy sauce
    * 2 tablespoons brown sugar
    * 1/2 teaspoon rice wine vinegar

    1. 1 Make the special sauce by dissolving the sugar in water in a small bowl.
    2. 2 Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
    3. 3 Mix well and refrigerate this sauce until you're ready to serve.
    4. 4 Combine the hot water with the hot mustard and set this aside as well.
    5. 5 Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
    6. 6 Bring oil to high heat in a wok or large frying pan.
    7. 7 Saute chicken breasts for 4 to 5 minutes per side or done.
    8. 8 Remove chicken from the pan and cool.
    9. 9 Keep oil in the pan, keep hot.
    10. 10 As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
    11. 11 Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
    12. 12 When chicken is cool, mince it as the mushrooms and water chestnuts are.
    13. 13 With the pan still on high heat, add another Tbsp of vegetable oil.
    14. 14 Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
    15. 15 Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
    16. 16 Top with"Special Sauce".

    Sunday, April 10, 2011

    Fried Rice

    Fried rice:(Serves 4)

    # 1 tablespoon butter or 1 tablespoon margarine
    # 2 eggs, beaten
    # 1 tablespoon butter or 1 tablespoon margarine
    # 1/4 cup chopped onion
    # 1/4 cup chopped green pepper (optional)
    # 2 cups rice, prepared and cooled
    # 1/2 cup cooked pork (optional) or 1/2 cup cooked shrimp (optional) or 1/2 cup cooked chicken (optional)
    # 1/4 cup soy sauce
    # 1/2 cup cooked peas (optional)

    1. 1 Melt 1 tablespoon butter in skillet or wok.
    2. 2 Scramble eggs in butter, breaking up the cooked eggs into small pieces.
    3. 3 Set aside.
    4. 4 Melt 1 tablespoon butter in skillet or wok.
    5. 5 Saute onions and/or green peppers in butter for 3 minutes.
    6. 6 Combine eggs, onions, rice, and meat.
    7. 7 Stir in soy sauce until color of rice is uniform.
    8. 8 Stir in peas.
    9. 9 Heat only until warm.

    Banana Muffins

    I love Banana muffins soo good! Hope you enjoy this recipe.

    Banana Muffins:(serves 4)

    * 1 1/2 cups flour
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 3 large ripe bananas, mashed
    * 3/4 cup sugar
    * 1 egg, lightly beaten
    * 1/3 cup butter, melted


    * 1/3 cup packed brown sugar
    * 1 tablespoon flour
    * 1/8 teaspoon cinnamon, to taste
    * 1 tablespoon cold butter
    * 1/4 cup chopped nuts (optional)

    # 1 In lg bowl, mix the 1st 4 ingredients.
    # 2 Mix bananas, sugar, egg and butter.
    # 3 Stir into dry mixture just until moistened.
    # 4 Fill muffin cups 3/4 full.
    # 5 Combine first 3 topping ingredients.
    # 6 Cut in butter until crumbly.
    # 7 Sprinkle over muffins.
    # 8 Bake at 375° for about 20 minutes, until muffins test done.
    # 9 Cool in pan for 10 minutes

    Saturday, April 9, 2011

    Baked french fries

    Oven french fries(serves 3)

  • 8 yukon gold potatoes
  • 1 -2 tablespoon extra virgin olive oil (use a good quality)
  • salt
  • Pam cooking spray

    1. 1 Wash potatoes and cut them into semi-thin strips.
    2. 2 Place strips in a bowl and add cool water to cover the potatoes.
    3. 3 Wash out some of the"starch" and then drain the potatoes well.
    4. 4 Mix in the olive oil and sprinkle with salt.
    5. 5 Mix all of the potatoes well so that they all get coated evenly.
    6. 6 Spray a cookie sheet with PAM and then place the potatoes on top.
    7. 7 Cook at 350F for approximately 20-25 minutes (more if you want them crunchy and brown) Serve and enjoy!

    Full Meal

    Here is a full Meal with a Entree 2 sides and desert. Feel free to use Lactose free dairy for any dairy in these recipes.

    Easy BBQ chicken sandwhiches:(serves 4-6)
  • 1 -2 lbboneless chicken breast
  • 1 (18 ounce) jar of your favorite BBQ sauce (I love Stubbs!)
  • 1 medium sweet onion , sliced
  • 4 -6 hamburger bun

  • .
  • 1 Remove all visible fat from the chicken and toss it in the crock pot.
  • 2 Place the onion slices on top of the chicken.
  • 3 Pour the barbecue sauce over top.
  • 4 You may not need the entire jar, just enough to cover the chicken.
  • 5 Cook it on LOW for 8 hours or until the chicken is nice and tender.
  • 6 Shred the chicken with a fork and knife; scoop the mixture onto the bottom buns and top it with the top buns.

  • 7 Voila!

  • Whipped Potatoes:

    1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
    2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
    3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
    4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper.

    Whipped potatoes:

  • 4 lbs idaho potatoes, peeled and sliced 2 inches thick
  • 1/2 cup butter
  • 1 cup half-half, warmed
  • 1 1/2 teaspoons salt (or to taste)
  • 1 1/2 teaspoons black pepper (or to taste)

  • Banana Foster:(serves 2)

    • 2 tablespoons unsalted butter
    • 1/4 cup (1.75 ounces) dark brown sugar
    • 1/4 teaspoon ground allspice
    • 1/2 teaspoon freshly ground nutmeg
    • 1 tablespoon banana liqueur
    • 2 under ripe bananas, sliced in half lengthwise
    • 1/4 cup dark rum

    Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream.

    1. 1 Place the potatoes in a large cooking pot and cover with cold water. Bring to a boil. Reduce the heat to medium low. Simmer until the potatoes are just tender (20 to 30 minutes).
    2. 2 Drain water. Reserve 1 cup if you want to substitute the potato water for the half and half to save calories. Mix on low speed of an electric mixer.
    3. 3 Add the butter after cutting it into several pieces so it melts faster (melt it first if you want to so that the potatoes remain steaming hot). Add the warmed half and half or the 1 cup reserved potato water.
    4. 4 Mix again with the electric mixer, starting on low and increasing the speed to reach the desired consistency. Add the salt and pepper. Serve with your favorite gravy.

    • 1/4 cup (1/2 stick) butter
    • 1 cup brown sugar
    • 1/2 teaspoon cinnamon
    • 1/4 cup banana liqueur
    • 4 bananas, cut in half lengthwise, then halved
    • 1/4 cup dark rum
    • 4 scoops vanilla ice cream


    • Combine the butter, sugar, and cinnamon in a flambé pan or skillet.
    • Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.
    • Stir in the banana liqueur, then place the bananas in the pan.
    • When the banana sections soften and begin to brown, carefully add the rum.
    • Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.
    • When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.
    • Generously spoon warm sauce over the top of the ice cream and serve immediately

    Recipe #2 and 3

    Recipe #2~ Italian Tuna. (serves 4)
    . 1/4 cup of lemon juice
    .2 Tbsp. Virgin live oil
    . 1/2 tsp of salt to taste (Optional)
    .4 tuna steaks about 4 OZ each.
    . 2 tsp. Black pepper crushed
    .1 tsp of mint OR 2 tsp,fresh chopped.
    . 1 clove of Garlic,crushed.

    Prepare grill or broiler. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Press peppercorns into both sides of tuna steaks. Arrange tuna on a broiler rack and grill or broil 4 minutes per side or until tuna is browned on the outside and slightly pink on the inside. Remove from heat. Serve tuna steaks with mint sauce

    Calories: 470
    Diet warnings: Citrus Acid,Fish.

    Recipe #3~ Chicken and Sesame noodles(4 servings)

    . 1 LB of spaghetti( the thinest kind you can get)
    .1/2 cup of soy sauce
    .1/4 cup of sesame oil (if this seems too much make it to your own Mesurment)
    .1/3 cup Sugar
    .3 scallions,thinely sliced
    .1/4 cup sesame (or more)


    • 1/4 cup soy sauce
    • 1/4 cup teriyaki sauce
    • 2 garlic cloves minced
    • 1/4 cup brown sugar
    • 1 teaspoon fresh ginger chopped (or 1/4 teaspoon dried)
    • 4 boneless,skinless chicken brests
    • sesame oil, for sauteing
  • 1 First make the sesame noodles: Cook the spaghetti according to package directions.
  • 2 Drain (I also rinse).
  • 3 In a jar, add the soy sauce, sesame oil and the sugar.
  • 4 Shake until well blended and the sugar has dissolved.
  • 5 Pour this over the pasta.
  • 6 Toss with scallions and sprinkle with the sesame seeds.
  • 7 Set aside while you marinate and then cook the chicken.
  • 8 Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
  • 9 Make sure the sugar has pretty much dissolved.
  • 10 Add the chicken, making sure it's all coated with the sauce.
  • 11 Cover and stick in the fridge for 2-3 hours.
  • 12 Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
  • 13 Heat the sesame oil in a large non-stick pan.
  • 14 Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
  • 15 Remove the chicken from the pan and let cool slightly.
  • 16 Slice the chicken diagonally into thin strips.
  • 17 Serve the chicken over the sesame noodles.

  • Hope you guys enjoy and come back for more!!

    Friday, April 8, 2011

    Recipe #1

    It will take a while to get the hang out of this,bu bear with me. Mesurments may not be exact considering usually i dont measure it out but im trying my best!!

    Chicken Adobo Recipe:

    This is my favorite dish ever! my mom makes it and it is soo good. It is a dish from the Philippines ( hope i spelled that right :O) Hope you enjoy!


    . Chicken brests (the amount really depends on how much you need)
    . 1 cup of Soy sauce
    .1 Cup of Vinegar
    Bay leafs or Lemon.

    1.) Wash the chicken after it has been Defrosted. this is a optional thing but not the defrosting part ;)
    2.) Place chicken into a crock pot,and pour Soy sauce and vinegar over the chicken. If you choose to Use bay leaves or/and Lemon put those in also.
    3.) cook on low all day,(or whatever you low setting is)
    4.) Serve over rice.

    that probably wasnt very helpful but ill get the hang of it! Here is a picture of Chicken adobo.this isn't mine i found it on Google.

    *Note: Feel free to exchange the chicken for pork! it's just as good.*