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Slow Cooker German Potato Salad
Got this off the internet.Looked good so thought I'd try some.
Ingredients
1 cup chopped onion
1 cup sliced celery
1/2 cup chopped green bell pepper
1/2 cup cooking oil
1/2 cup vinegar salt and ground black pepper to taste
6 slices cooked bacon, crumbled
Oscar Mayer Bacon Naturally Hardwood Smoked
Directions
Cook on Low 5 to 6 hours. Garnish with bacon and parsley.
Notes
Cook Time: 5 hours
Total Time: 5 hours, 15 minutes
Number of Servings: 8
Yield: 8 servings
Style: American
Marboulius Golden Crust; self rising multigrain gluten free, yeast free, dairy free bread
every couple of days I bake a fresh loaf, after an operation course of drip antibiotics i found digestive system no longer worked. Weeks and months of trying this and that, i then took goat colostrum capsules, mangosteen and couple other capsules.
And read a lot online including carefully about gut leak, then worked out what foods upset my tummy. Tried one item at a time, spent heaps of money of different flours, yeast and nuts learning what i could eat and what i couldn't.
My daily diet is still mutton stew that contains lots fresh vegetables, rendered bone powder, chia seeds and teaspoon red palm flower oil (mutton and red palm flower oil is lying gut) -(essential). Fish and Chips every day then a bit of variation like steamed silver-beet meat and potato. Of course three four slices of my Marboulius Golden Crust
Ingredients
I'm using South Australian Laucke brand Gluten Free Easy Bakers Instant Oven Bread. Their flour contains Potato Flour, Tapioca Flour, Rice Flour, (Grains Linseed, Kibble Corn, Sunflower Seed, Soya Grit) and Soya Flour, plus I ground died fruits, nuts add couple eggs less than one cup water lightly use beater into a patter.
Directions
I let the batter sit for twenty minutes
Cook in Cuisinart Convection / Steam Oven at 200 degree for 30 minutes.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield: one loaf
Style: Australian and New Zealander
Shrimp Diablo Tortellini
My latest creation. I like spicy food, love shrimp and cheese tortellini but don't like a lot of sauce drowning out the flavor's so I put this together and it's a hit with the roommates.
Ingredients
10 oz cheese tortellini, cooked as directed on pkg.
9 Roma tomatoes
1/2 a large sweet onion
1/2 a red bell pepper
1/2 a green bell pepper
1/2 a yellow bell pepper
3 cloves garlic, peeled
4 sticks celery
2 Tbsp extra virgin olive oil
1 Tbsp fresh parsley, minced
1 Tbsp dry basil
1 tsp dry oregano
1 medium dried New Mexico Chili Pod, rough chopped
1/4 tsp salt
1/4 tsp pepper
1 Tbsp Sriracha (optional for more heat)
Directions
After roasting the veggies put them into a stew pot over medium heat, add the tomatoes with the juice, chopped chili, salt, pepper, Sriracha and shrimp. Stir and cook until the shrimp are pink then cook the tortellini as directed on the pkg. Serve with fresh grated mozzarella.
Notes
For mild spicy heat adjust the chili to taste and don't add Sriracha.
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, Italian
Homemade Salmon Patties
It's my own recipe I've used for years and never heard any complaints as yet.
As you can obviously tell I have three cooling in the baking pan and three more patties cooking on the right side.
Ingredients
Directions
Then I use three jumbo size eggs to which I also add in the bowl.
Then I use both my hands to blend the mixture together.
Then I either spray some No Stick cooking spray or maybe some butter instead in a frying pan.
Then I grab about a half of handful of mixture and form it into patties and fry them about 5 to 10 minutes until golden brown.
Cook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 8
Yield: Each can usually yields about four patties.
Style: American
Peppermint Fudge
Putting ‘fudge’ and ‘healthy’ together in the same recipe seems unlikely, but it is possible. This recipe uses coconut oil, which is high in fat like other oils, but contains a special kind of fats (MCTs) that help increase the body’s ability to burn fat for energy.
Ingredients
¾ Cup Whipped Butter
3 Tablespoons Zero Calorie Sweetener
2 Tablespoons Peppermint Extract
4 Squares 100% Dark Cacao
Directions
Cook Time:
Total Time: 20 minutes
Number of Servings: 10
Yield:
Style: American
lets dash
Well I have been looking at some recipes about sixteen to be exact and oh my only two had comments and between the two of them the comments was just three
I love to cook and try different recipes
But growing up whenever things don't work out we call it slobber dash
The old saying that the way to a man heart is through is stomach so for all chefs cooks the one who can help themselves around the kitchen and those who can't and trying you of to use your judgment here because if you don't your mate will be dashing to the bathroom so lets dash
Ingredients
White rice
Fish
Shrimps
Vegetables
Vinegar
Oil
Onion
Scallion
Broccoli
Carrot
String bean
Snow peas
Cabbage
Sweet pepper
Ketchup
Black pepper
All-purpose season
Garlic,thyme
Pepper
Soya sauce stir-fry sauce
Salt to taste
Directions
Cook the rice
Wash and chop vegetables onion sweet pepper garlic scallion thyme set aside
Put the egg noodles to cook and
Fried the fish on both sides set aside
Dash the onion scallion garlic ketchup a little soya sauce thyme with a small amount of water in a pot medium heat
In a skillet dash little oil finely shrimps small amount of salt and pepper finely chopped up onion sweet pepper and scallion dash the rice with some soya sauce in the same skillet stir
Dash the fish in the sauce that is cook for five minutes
Dash the egg noodles in a skillet do it like you are doing stir fry with soya sauce a little butter
In another skillet stir-fry the vegetables with chops of sweet pepper and onions
Notes
This meal you of to be able to dash dash and multitasking
Good luck let me know if lets dash work out
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 2
Yield: 3-4
Style: Asian, Chinese
Hot Cocoa for Two
What could be better than sitting by the fire with someone special and enjoying a good cup of hot cocoa?
This is the best hot cocoa I have ever had. My own recipe.
Ingredients
2 or 3 Tbsp sugar, depends on the people
2 Tbsp unsweetened cocoa powder (Scharffen Berger 99% or equivalent)
1 Tsp Vanilla extract
¼ Tsp Almond extract
Directions
Add the sugar and cocoa while still cold.
It will take a lot of stirring; cocoa doesn’t want to mix with the milk. Stir constantly
When warm, add the extracts.
When hot, pour into heated mugs and enjoy!
Notes
The mugs I use are more than a cup, so I use the mugs to measure the milk. Do not completely fill them.
Cook Time: 5 minutes
Total Time: 5 minutes
Number of Servings: 2
Yield: 2 cups
Style: American, West Coast
Special Romaine, Apple, Blue Cheese and Bacon Salad
The combination of sweet and tart in this salad is refreshing and hearty. Add the dressing, with blend of contrasting tastes (orange juice, maple syrup and Dijon mustard) and it's irresistible. Just try not to eat it all in one sitting :)
Ingredients
8 ounces bacon (use regular bacon or a package of ends and pieces)
2 romaine hearts
1 large granny smith apple, peeled and diced
½ cup dried cranberries
6 ounces crumbled blue cheese
1 teaspoon lemon juice
Dressing Ingredients
3 tablespoons apple cider vinegar
2 tablespoons freshly squeezed orange juice
2 1/2 teaspoons Dijon mustard
2 tablespoons pure maple syrup
Kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup olive oil
Directions
Place bacon on sheet pan or rack. Roast bacon for about 20 minutes and allow to cool, then chop into pieces.
Chop apple and toss with lemon juice to prevent browning.
In a large bowl, toss romaine, apple, cranberries and blue cheese.
For dressing, whisk together the vinegar, orange juice, mustard, salt and pepper to taste. Slowly whisk in olive oil.
Add bacon to salad. Toss salad with just enough dressing to moisten and serve immediately.
Store leftover dressing in the fridge and take out 10 minutes before use to bring to room temperature.
Notes
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 7
Yield: 6-8 servings
Style: American
No-Prep Quinoa Shrimp with Peas
If you need a quick meal for a weekday night, this Quinoa Shrimp with peas cooks up in about 15 minutes, and it's gluten-free and nutritious. Quinoa is a very filling, ancient grain from South America and is a complete protein, which means it contains all nine of the essential amino acids for good health. If you want, you can leave out the shrimp, and add a second cooked vegetable in its place. The heat from the quinoa will cook the peas almost immediately - no fuss or muss!
Ingredients
1 cup water
8 ounces cooked frozen shrimp
1 cup frozen peas
1 tablespoon coconut oil
Low-sodium soy sauce, to taste
Directions
While quinoa is cooking, melt coconut oil in skillet and add shrimp. Cook, stirring often, about 5 minutes until shrimp is defrosted and pink. Add shrimp and soy sauce to quinoa mixture and stir. Serve immediately. Refrigerate or freeze unused portion.
Cook Time: 15 minutes
Total Time: 16 minutes
Number of Servings: 2
Yield: 1-2 servings
Style: American
My own variation Miso Soup
Suppose to used palette mouth cleanse but in our family we use it like use it for Keep warm and lunch time meal you have with rice and fish? Sometimes you skip rice and have mochi with it and Occassional fish in can.
Tastes good when your feeling down, also is good way to make people who feeling sad, feels you up, I used to make people in my family good. Its crowd pleaser for those who loves veggies.
Ingredients
Equipment:
ta da Sauce pan - if big one and you put like four ramen in it then you picked very good size for miso soup.
Ladle to spoon out ingredients and put in small bowl to taste.
2 claw tongs would work
Knife to cut all your vegetables
small bowl for tasting to soup stock. it can't be gritty, has be not to salty taste like clean palette taste ah taste.
Dashi 1 packet of type you like, add to before boil,
Carrots x 2
Roasted Potato(sliced, roasted color, both sides, no oil)(for decor)
Roasted Sweet Potato(")(for decor though)
Nappa cabbage, collard, spinach, swiss chards, leafy vegetable tastes goods in soups
Bean sprouts, onions,
Seaweed you can add miso that at very end.
Directions
2)Add water to pot, get to boil add dashi, then add sliced carrots, save for later for decor at end.
3.) cut up tofu, bite size they go quick in miso for some reason. *Nappa I only used little bit it. Some other variations I used Spinach and Collard, depending how I cut it prior or how received it, normally spinach you have sniff it spinach if still smells fresh use it, if smells like trash pick between good bits, my goats still love that stuff, even when going, I have no idea why. Collard when first purchase it, wash, cut, and bag it, but pre-cut strips you have cut it again find good bits aka Top bits.
4). I added miso by tongs because normally if add by ladle it would get stuck and make vegetable get wimpy or break down...Miso paste being administered should be done when soup is on either on low heat or off. Not so if your making soup for perfectionist...
5) heat up should be only because rewarming it be hot enough to add seaweed you sprinkle it in or not depends on other people you are serving. Or if small one pot for yourself its recommend you leave it out.
Sprinkle away in your own bowl stopping only when you feel like if you don't have seaweed you can always use those instant packet dry ones and use it until get one.
6) * You can if you put in refrigerator after eat it and enjoy it put in and have next day I recommend putting in microwave don't have it keep in pot. reheat it on low until steam and use the testing bowl see your preference of good enough.
for those who do have microwave if 55 seconds to 1 minute.
Notes
I realize I forgot something important.
Dashi or Bonito which ever tastes better, sometimes if your out of Dashi you can use Bonito flakes as quick thing to do but as I read some books they said that is no no.
I realized you just boil dried kelp and that is better anything.
Dashi is extract of these materials, bonito, sardines, kelp and all them don't have MSG. Mushroom stock kind has MSG.
MSG is linked with seizure and migraines so careful there.
Meat you have to change your recipe, minus the potatoes, put cabbage and possibly carrots so everything goes down. I recommend onions possibly cooked before but not to placed in soup just garnish individual bowls if want give it better taste to people add seaweed in just for bit prior to serving.
Reason no MSG its used as additional flavor enhancer its not needed. Why heck did we have Salt, and chefs for? It was used as flavor enhancer.en.wikipedia.org/wiki/Monosodium_glutamate Know your food.
Optional meat you can add to miso are:
FISH if frozen and fresh deboned or slightly blackened put in midway after you cook the vegetables.
Ham - you put in when you have vegetables it last longer
Bacon tastes really good,(slice it up chunks) especially uncooked, crispy variety makes taste good.
Chicken possible, boneless, to bone if you had BBQ slightly char you add it to your miso it not only add character to you soup it make people who eating your soup eat something out this world.
Beef (can't be ground) you can put steak or meet strips I found makes taste very beef stock
Cook Time: 20 minutes
Total Time: 25 minutes
Number of Servings: 5
Yield: 7 servings on normal day
Style: American, West Coast
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