| Potatoes cubed Mustard Mayonnaise Salt Pepper Sweet relish Egg Celery Tabasco sauce |
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| Instructions Cut of potatoes and boil. Drain and add other ingredients except tabasco sauce to tase. Put in dash of tabasco sauce to zip up if needed. |
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Category Archives: Recipe
Pizza Americana Dough
| 5 cup Unbleached high-gluten or bread flour 3 tablespoon Honey or sugar 3 1/2 teaspoon Kosher salt or 2 teaspoons table salt 2 teaspoon Instant yeast 1/4 cup Olive oil 1 cup Milk Whole or low-fat 3/4 cup Water Room temperature |
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| Instructions 1. With a large metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined. If mixing with an electric mixer, fit it with the dough hook and mix on low speed for about 4 minutes or until all the flour gathers to form a coarse ball. Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. If mixing by hand, repeatedly dip one of your hands or the spoon into room-temperature water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand. As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen. When this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2 to 3 minutes, or until the dough is slightly stick, soft, and supple. If the dough is too soft and sticky to hold its shame, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful. The dough should pass the windowpane test. 2. Immediately divide the dough into 4 equal pieces. Round each piece into a ball and brush or rub each ball with olive or vegetable oil. Place each ball inside its own zippered freezer bag. Let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day. (Or, if you are making the pizzas on the same day, let the dough balls sit at room temperature in the bags for 1 hour, remove them from the bags, punch them down, reshape them into balls, return them to the bags, refrigerate for at least 2 hours.) 3. The next day (or later the same day if refrigerated for only 2 hours), remove the balls from the refrigerator 2 hours before you plan to roll them out to take off the chill and to relax the gluten. At this point, you can hold any balls you don’t want to use right away in the refrigerator for another day, or you can freeze them for up to 3 months. |
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Pasta with Chicken and Broccoli
| 1/8 cup Olive oil 2 medium Garlic cloves minced 1/2 pound Chicken breast halved without skin cut up 1 1/2 cups Broccoli Florets 3/4 cup Sun-dried tomatoes oil packed, drained and chopped 8 ounce Tomato canned 1 teaspoon Basil 1/8 teaspoon Red pepper flakes 1/4 teaspoon Pepper 1 teaspoon Salt 1/8 cup White wine 12 ounces Chicken broth 1 tablespoon Margarine 4 cups Bow tie pasta (farfalle) cooked |
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| Instructions In a large skillet, heat the oil over medium heat. Saute the garlic for about 1 minute until golden, stirring constantly. Add the chicken strips and saute until white and almost completely cooked. Add the broccoli and saute until crisp-tender, then add sun-dried tomatoes, basil, red pepper flakes, salt and pepper. Add the wine, then add the broth and margarine. Cook for about 3-5 minutes, or until heated through, stirring occasionally. Toss the freshly cooked bow-tie pasta with the chicken mixture. Serve with Parmesan cheese. Recipie was modified with more broccoli, squash and sauce |
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Pasta and bean soup
| 8 ounces Pasta tube shaped 1 large Celery thinly sliced 1 small Onion chopped 1 cup Carrot shredded 14 1/2 ounce Canned diced tomatoes 1 can (16 oz) Cannellini beans rinsed and drained 1/2 cup Parsley fresh and coarsely chopped 1/4 cup Romano cheese grated dash Tabasco sauce (as extra) Chicken or sausage (as extra) |
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| Instructions 1. Bring a 3-quart covered saucepan of salted water to a boil over high heat. Add pasta and cook until not quite done. Will cook more in step 3. 2. Meanwhile, in 4-quart saucepan saute celery, onion and carrots until tender. Add broth, tomatoes with their juice and 1 1/2 cups water. Cover saucepan and bring to boil over high heat. 3. Drain pasta and stir into broth mixture. Stir in beans and parsley, and heat through. Ladle soup into four large soup bowls and sprinkle with grated romano to serve. Extra: Throw in dash of tabasco and some chopped up sausage or cooked chicken chunks. |
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Mexican Lasagna
| 1 1/2 pound Ground beef Browned 16 ounce Refried beans 1/2 teaspoon Oregano dried 2 teaspoon Cumin ground 3/4 teaspoon Garlic powder 12 Lasagna noodles uncooked 2 1/2 cups Water 2 1/2 cups Salsa 2 cups Sour cream 3/4 cup Green onions sliced 2 1/4 ounce Black olives sliced 1/2 cup Cheddar shreadded mexican blend |
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| Instructions Preheat oven to 350F. Lightly spray a 13 by 9 inch baking dish with nonstick cooking spray. Combine browned beef, beans, oregano, cumin and garlic powder. Place 4 lasagna noodles in bottom of baking dish. Spread half the beef mixture over noodles. Top with 4 more noodles and remaining beef mixture. Cover with remaining noodles. Combine water and salsa. Pour over noodles. Cover with foil. Bake 1 1/2 hours or until noodles are tender. Combine sour cream, onions and olives. Spoon over casserole and top with grated cheese. Bake, uncovered, until cheese melts. Remove and let stand for 10 minutes to set. |
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Meatball Casserole
| 1 pound Ground turkey 1/2 cup Bread crumbs fresh 1 Egg 2 cup Water 1 cup Rice uncooked 1 teaspoon Salt 2 large Carrot cut up 1/2 cup Green pepper chopped 1/4 cup Onion chopped 1/2 pound Velvetta cubed |
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| Instructions Combine meat, bread crumbs, egg and salt; mix lightly. Shape into meatballs, brown in small amount of oil on all sides in large skillet. Drain. Add water, rice, carrots, green pepper and onion. Place in casserole dish and bake at 350 degrees till carrots are done about 35 to 45 minutes. Add cheese and heat until cheese melts. I sometime sadd a envelope of beefy onion soup mix for extra flavor. |
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Jason’s World Famous (or not) Turkey Burgers
| 3 pounds Ground turkey 3 ea Egg 8 slices Bread crumbs 1 large Onion grated |
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| Instructions Combine and mix. Cook each side at 300 degrees for 4 minutes. |
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Hoppin’ John
| 1 tablespoon olive oil 1 large Ham hock 1 cup Onion chopped 1/2 cup Celery chopped 1/2 cup Green pepper chopped 1 tablespoon Garlic chopped 1 pound Black-eyed peas soaked overnight and rinsed 1 quart Chicken stock 1 Bay leaf 1 teaspoon Dried thyme Salt Black pepper Cayenne 3 tablespoon Green onion finely chopped 3 cups White rice steamed |
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| Instructions Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice. |
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Herb Turkey Wrap
| 2 tablespoons light cream cheese 2 teaspoons minced fresh dill leaves 4 herb tortilla wraps 8 butter lettuce leaves 12 ounce sliced turkey breast from deli counter 1 tomato, thinly sliced 1/2 Avocado sliced 1 cup bean sprouts |
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| Instructions Combine cream cheese and dill in a small bowl. Spread 1/2 tablespoon of cream cheese mixture on each wrap and top with 2 lettuce leaves. Stack 3 ounces of turkey on the lettuce and then place 2 tomato slices on each stack of turkey. Divide the avocado slices evenly among the wraps and place on top of the tomato slices. Divide bean sprouts evenly among the wraps and place on top of the avocado. Fold bottom of wrap toward the top of the wrap and then roll until filling is encased in wrap. Serve immediately. |
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Healthy Eating Chicken Noodle Soup with Dill
| 10 cup chicken broth reduced-sodium 3 medium Carrot dices 1 large Celery diced 3 tablespoon Fresh ginger minced 6 cloves Garlic minced 4 ounce Egg noodles whole wheat (3 cups) 4 cup Chicken breast cooked and shredded (about 1 pound – see tip) 3 tablespoon Fresh dill chopped 1 tablespoon Lemon juice or to taste |
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| Instructions 1. Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes. 2. Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice. Tips & Notes Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. |
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