Brown Rice Salad
2 cps
cooked brown rice
1 cp frozen yellow corn kernels
green onions, enough to make 1 cp using whites and tops
1/4 cp chopped fresh mint (optional)
1/4 cp butter
2 tablespoons fresh lemon juice
1 tablespoon honey
salt and pepper to taste
Place
cooked and cooled rice in a large mixing bowl.
Fluff with fork. Place corn in a colander and defrost with warm water.
Shake
well to remove all water. Add rice and thinly sliced green onions.
Melt butter and stir in lemon juice and honey. Drizzle over rice mixture.
Toss until well mixed. Season with salt and pepper to taste.
Serve at room temperature.
1
stick butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 (21-ounce) can apple pie filling
2 cups pre-sliced apples
1 refrigerated pie crust
2 tablespoons apple juice concentrate, thawed
1 tablespoon sugar
Preheat oven to 425 degrees F.
Combine the butter,
brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and
add the pie filling. Once mixture begins to bubble, unroll pie crust over
skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit
in crust and brush with apple juice concentrate and sprinkle with sugar. Bake
for 30 to 35 minutes or until crust is golden brown. Remove from oven and let
cool 1 hour before slicing.
1/2 cup all-purpose flour
Sea salt and freshly ground black pepper
1 pound jumbo shrimp, peeled and deveined
2 tablespoons unsalted butter
2 tablespoons olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lemon, juiced
1/2 cup chicken broth
Chopped fresh flat-leaf parsley, for garnish
Put the flour on a plate and season with a healthy amount of salt and pepper; mix with a fork to combine evenly. Dredge the shrimp in the seasoned flour to coat all sides.
Heat the butter and oil in a heavy bottomed pan over medium heat until butter stops foaming and just starts to turn a light brown. Add the shrimp, and give it a toss, saute for 5 minutes until the shrimp is firm and there is a crispy coating on the outside. Remove the shrimp to a side plate and cover to keep warm.
Put the pan back on the heat and add the garlic and shallots. Cook and stir for 1 minute until soft. Add the lemon juice and chicken broth, give it a stir and let it cook down for 1 minute to thicken slightly. Put the shrimp back in the pan and coat in the lemon sauce. Season with salt and pepper and garnish with chopped parsley before serving.
Killer Inside Out Burger with Worcestershire Tomato Ketchup
1/4 pound bacon, chopped
1/2 cup minced red onions
3 tablespoons fresh uncooked chorizo, out of casing
Salt and freshly ground black pepper
2 pounds ground chuck, 80/20 mix
1/2 pound Swiss cheese, thinly sliced, about 8 slices
4 Kaiser rolls, split and toasted
In a medium pan over
medium to high heat, add bacon and onions,
cook until the bacon is rendered but not crisp.
Add the chorizo and cook until done.
Remove the bacon mixture to a paper towel-lined plate to drain and cool.
Divide ground chuck into
8 equal parts. Form into a loose ball, and create 4-inch patties.
Layer 1 piece of cheese onto the center of 1 patty. Top with 1/4 bacon mixture,
another slice of cheese, then add another patty on top and gently seal edges and
form into a patty,
about 4 inches wide and 1 1/2 inches high.
Repeat with the remaining patties to make a total of 4 large patties.
Heat a medium sauté pan
over medium heat. Place all 4 patties in the pan and
cook for 3 to 4 minutes on 1 side,
then gently turn over and cook for another 3 to 4 minutes.
Remove the pan from the heat, cover and pop it in a 250 degree oven for 10
minutes.
Remove from oven, place onto rolls and serve with Worcestershire Tomato Ketchup.
Worcestershire Tomato
Ketchup:
3 tablespoons olive oil
1/4 cup diced red onion
8 Roma tomatoes, skinned, seeded, cut into 1/4-inch pieces
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2 tablespoons sugar
1/2 teaspoon chopped fresh dill
Salt and freshly ground black pepper
Pinch allspice
Pinch celery salt
Pinch mustard seed
In medium sauté pan over
medium heat, add oil and onions.
Cook until brown and caramelized. Add the tomatoes, and garlic and cook for a
few minutes,
just to soften the vegetables. Then add the remaining ingredients and simmer for
30 minutes.
You can either serve the ketchup chunky or puree it in a blender first and serve it smooth.
3
tablespoons good olive oil
2 teaspoons minced garlic (2 cloves)
2 pints cherry tomatoes or grape tomatoes
2 tablespoons chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
2 teaspoons chopped fresh thyme leaves
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Heat the olive oil in a sauté pan large enough to hold all the tomatoes in one layer. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, salt, and pepper. Reduce the heat to low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to loose their firm round shape. Sprinkle with a little fresh chopped basil and parsley and serve hot or at room temperature.
Ingredients:
2 cans (20 ounces each) crushed pineapple, reserving liquid
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1 1/2 cups heavy whipping cream, whipped
Preparation
Time: Approximately 15 minutes
Preparation:
Drain the pineapple, reserving 2 tablespoons juice. Set aside.
Place the pineapple, reserved pineapple juice, lemon juice, lime juice, and
sugar in a blender or the work bowl of a food processor. Blend until smooth.
Pour into two 1-quart re-sealable freezer bags. Store bags flat in freezer.
Freeze about 1-1/2 hours or until slushy.
In a large bowl, gently stir pineapple slush into whipped cream until just
blended. Return to freezer until completely frozen, about 1 hour. Serve.
Servings: 8
peanut butter squares
2 cups peanut butter
2 1/2 cups powered sugar
1/2 cup oleo or butter (melted)
1/2 cup brown sugar
mix well and spread
in a 13" pan
topping
24
oz or 2
packages melted chocolate chips
refrigerate 20-30
minutes. cut into squares
2 cups Hungry Jack Mashed Potato Flakes
1 (11 oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green
Peppers, drained
3 oz. (3/4 cup) shredded Cheddar cheese
2 T. Pillsbury’s BEST All Purpose or Unbleached Flour
2 T. cornmeal
1 1/2 t. seasoned salt
1 t. dried basil leaves
1/2 t. garlic powder
1/4 t. pepper
2 cups milk
1 egg, beaten
1/4 cup butter or margarine
Grated Parmesan cheese, if desired
In large bowl, combine potato flakes, corn, cheddar cheese, flour, cornmeal,
seasoned salt, basil, garlic powder and pepper; mix well. Add milk and eggs; mix
well. Let stand 2 to 3 minutes or until liquid is absorbed.
Melt 1 to 2 T. of the
butter in 12-inch nonstick skillet over medium heat. Drop potato mixture by 1/4
cupfuls into skillet. Carefully press each to form 3-inch round. Cook 6 to 8
minutes or until golden brown, turning once. Sprinkle with Parmesan cheese.
Repeat with remaining butter and potato mixture as necessary.
Makes 16 corn cakes
1
round steak (approximately 1 1/2 pounds)
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season, to taste, with garlic powder and
salt and pepper.
Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable
oil.
Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper,
and 1 tomato-can measure of water. Pour over steak and simmer
until meat is tender. Season, to taste, with additional salt and pepper.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner.
1/2 cup celery, chopped
1/2 cup onions, chopped
1/2 cup green pepper, chopped
1/2 lb breakfast sausage, crumbled
cinnamon and cloves
1/2 cup apples, chopped
8-10 slices day old bread, cubed
2 eggs 1/4 cup sherry
thyme, salt and pepper to taste
6 double pork chops with pockets
paprika
Saute celery, onions, green peppers and sausage in butter for 15-20 minutes.
Sprinkle a little cinnamon and cloves over the apples.
Combine vegetable mixture with the bread cubes. Add eggs, apples
and sherry.
Season with a dash of thyme and salt and pepper to taste.
Stuff the chops and bake at 325 degrees for one hour.
Baste with juices and sprinkle with
paprika