05-10 Ingredients Articles
Ingredients
2 T. plus 1 t. olive oil
2 boneless pork loin chops
coarse salt and ground pepper
1 1/2 teaspoons chili powder
4 t. honey
2 T. fresh lime juice
1 large mango, peeled, pitted, and cut into 1″ pieces
1 English cucumber, cut into 1″ pieces
1 large head romaine lettuce roughly chopped
Instructions
In a medium skillet, heat 1 t. oil over medium.
Pat pork dry and season with salt, pepper, and 1 t. chili powder.
Cook until pork is browned and cooked through, about 10 minutes, flipping once.
Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly-slicing.
In a large bowl, whisk together 2 T. oil, 1/2 t. chili powder, honey, and lime juice.
Season with salt and pepper.
Add mango, cucumber, and lettuce and toss to combine.
Divide salad among 4 shallow bowls and serve with pork.
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Ingredients
1/2 c. frozen peas
3 tbsp. vegetable
2 eggs, lightly beaten
3 c. boiled rice
1 tsp. salt
2 oz. boiled ham (1/4″ cubes)
1 scallion
Instructions
Prepare ahead: Place frozen peas into 4 cups boiling water and cook for 5 minutes until tender (defrost).
To cook: Set a 12 inch Wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it above in the pan and immediately reduce the heat to moderate. Pour in the beat eggs. They will form a film on the bottom of the pan almost at once. Immediately lift this film gently with a fork and push it to the back of the pan so that the still liquid eggs can spread across the bottom of the pan to cook. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds. Add the rice and stir fry for 2 to 3 minutes until all the grains are... Read the rest of this article »
From Jessica Bybee
Ingredients
1 ½ C. Warm Water
1 T. Fresh Rosemary, chopped (generous T.)
2. T. Oil
1- 1 ½ T. Garlic (I used the pre-chopped stuff- if yours is fresh you will want to use less)
2 T. Sugar
1 ½ tsp. Salt
4-5 C. White Flour
1 ½ T. Gluten Flour
1 T. Yeast
Instructions
Put on a large cookie sheet that has been greased/sprayed and has a layer of cornmeal. I form into a long skinny form and use a sharp knife to cut slits in the top like the stores do. This loaf will rise large. It should be about double its size on the pan when you put it in the oven. While it is rising I keep it covered with sprayed saran wrap.
Before putting in the oven I beat 1 egg and use a basting brush to brush a layer over the top of the bread. Be gentle so it doesn’t fall.
Bake at 350 for 27-30 minutes. For normal French/white bread just don’t add the rosemary and garlic.
Pizza Dough Variation
Use the French/White Bread recipe but only use 1 T. Oil. You can take the dough out of the... Read the rest of this article »
From Jessica Bybee
Ingredients
1 1/3 C. Warm Water (hard water works best)
2 T. Oil (Vegetable, Canola, or Light Olive Oil)
3 T. Sugar (Honey or Brown Sugar)
1 1/3 tsp. Salt
4 C. Flour (I usually do 1 C. of white for one of them to make the bread lighter)
1 T. Gluten Flour (heaping T.)
1 T. Yeast
Instructions
Add ingredients in order on list into bread pan of the bread maker. Start and leave alone. Mine usually stops the mixing/rising cycle after about an hour so that is when I transfer it to a bread pan and let it rise while the oven heats. I keep a piece of sprayed saran wrap on top while it rises, adjusting as it gets taller, to keep the dough moist.
I let it rise about 1 ½-2 inches above the pan at its highest point before putting in the oven to cook. Bake at 350 for 26-30 minutes. (My oven is gas and I cook it for 27 minutes). Different pans may affect cook time as well.
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Ingredients
1 large (5.1 oz) box of vanilla instant pudding
1 small (3.4 oz) box of cheese cake instant pudding
1/2 cup sour cream
1/3 cup orange juice concentrate (do not add water)
1/3 cup milk
1 can (20 oz) pineapple tidbits (drain well)
3 cups mixed frozen berries
3 cups sliced strawberries
1 cup apple, pealed and cut into tidbits
1 can (11 oz) mandarin oranges (drain well)
Instructions
Mix pudding powder with sour cream, orange juice concentrate, and milk. This will make a thick, dough-like paste.
Add apple pieces and mix
Add pineapple and mix
Add frozen berries and mix
Add strawberries and fold
Add oranges and gently fold
Cover and refrigerate until ready to serve. Gently fold the mixture before serving, as mixed berries will become defrosted.
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Ingredients
Spaghetti noodles (about half a pound)
8 oz. cream cheese
8 oz. sour cream (softened)
1 jar Spaghetti Sauce
Optional: green pepper, onion, mushrooms
1 pound ground beef or turkey (I use half sausage and half ground beef)
Shredded cheddar, mozzarella or Parmesan cheese
Instructions
Cook noodles according to package. Brown meat and add onions, green peppers and desired seasoning (Italian seasonings, salt, pepper, etc).
Mix everything in a big bowl. Pour into a 9×13 casserole dish, top with shredded cheese and bake at 350 for 20-25 minutes (until bubbly and just a little bit browned)
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Ingredients
10-12 boneless, skinless chicken breasts
Dijon mustard
1 cup pistachios, shelled and chopped
1 jar peach preserves
1 cup ham, small cubes
salt
pepper
Instructions
Preheat oven to 350ºF.
Rinse and pat dry chicken breasts. Trim off excess fat.
Place chicken one at a time in gallon zip-lock bag and pound so thin and even in thickness.
Sprinkle with salt and pepper.
Spread 1 tbsp. of Dijon mustard over chicken.
Sprinkle diced ham and chopped pistachios in a link down center of chicken.
Roll up chicken and secure with 3-4 toothpicks.
Place chicken in glass dished, sprayed with cooking oil. Bake for 20 mins.
In a sauce pan, heat one jar of peach preserves and 1/3 cup of water to boil. Baste chicken with peach preserves and then bake for an additional 7-10 minutes.
Pull out all toothpicks. (Caution very hot! I use plastic disposable gloves to handle the hot chicken.)
Cut on an angle and drizzle more peach preserves over chicken and enjoy!
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Summary: Emeril Lagasse Simple Cucumber Salad is light and refreshing and sure to be a crowd pleaser.
Ingredients
3 large seedless cucumbers (about 1 pound each or 4 pounds regular cucumbers)
1 1/2 teaspoons salt
1/4 cup white vinegar
1/4 cup cider vinegar
1/2 cup sugar
1 tablespoon fresh chives, chopped
Instructions
Peel the cucumbers and cut them in half lengthwise. Using a small spoon or a melon baller, scoop out the seeds and watery center from each half, forming a shallow groove down the center. Using a mandolin, slice the cucumbers crosswise as thin as possible, ideally about 1/8 inch thick.
Place the cucumbers in a colander and sprinkle with the salt. Using clean hands, toss to combine the cucumbers with the salt. Set the colander over a bowl and refrigerate for at least 1 hour and up to 2 hours.
Using clean hands, squeeze handfuls of cucumber slices to release any excess liquid, and transfer the cucumbers to a medium nonreactive bowl. In another medium nonreactive bowl,... Read the rest of this article »
Ingredients
Meat—chicken, pork, beef
Red pepper
Green pepper
Pineapple
Marinade—Italian dressing
Mushrooms
Cherry tomatoes
Onion
Zucchini
Bamboo skewers
Instructions
Soak the bamboo skewers in water for 10-20 minutes. Cut vegetables and meat into 1 inch squares. Layer the vegetables and meat onto skewers. Place marinade on the kabobs. Refrigerate for a couple of hours or over night. Barbeque the skewers until meat is cooked. Serve with rice.
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Ingredients
1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz) chicken broth
2 tablespoons freshly squeezed lime juice
2 teaspoons granulated sugar
3 tablespoons fresh chopped cilantro
Instructions
In a saucepan combine rice, butter, garlic, lime peel, chicken broth and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice.
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