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Crescent Pizza Triangles
Got it off a tube of Crescent rolls.
Ingredients
1 can (8oz) Pillsbury Crescent Dinner Rolls
1 cup pizza sauce
3/4 cup shredded mozzarella cheese (3oz)
1/4 cup pepperoni (12 slices) chopped
1 teaspoon grated Parmesan Cheese
1 cup pizza sauce
3/4 cup shredded mozzarella cheese (3oz)
1/4 cup pepperoni (12 slices) chopped
1 teaspoon grated Parmesan Cheese
Directions
Step 1.Heat oven to 375 degrees
Unroll dough on ungreased cookie sheet,Separate into 8 triangles.
Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.
Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.
Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.
Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.
Prep Time: 10 minutesUnroll dough on ungreased cookie sheet,Separate into 8 triangles.
Step 2.In small bowl,mix pizza sauce,mozzarella cheese and chopped pepperoni.Place about 1/4 cup filling on each of 4 triangles,Spreading within 1/2 inch of edge.
Step 3.Gently stretch remaining 4 triangles,turn over onto filled triangles firmly pressing edges with fork to self.
Step 4. Sprinkle each triangle with 1/4 teaspoon grated Parmesan Cheese.With fork press top of each to allow steam to escape.
Step 5. Bake 13 to 15 minutes or until brown.Serve warm with additional pizza sauce on the side for dipping.
Cook Time: 13 minutes
Total Time: 25 minutes
Number of Servings: 4
Yield: 4 servings
Style: American
Beef Stroganoff
It's easy to make and can be frozen.
Ingredients
1 1/4 lb.lean ground beef
1(18oz) jar Heniz Homestyle Beef Gravy
Optional:2(7oz) can mushrooms drained
3/4 cup sour cream
1(12oz) pkg. cooked noodles
1(18oz) jar Heniz Homestyle Beef Gravy
Optional:2(7oz) can mushrooms drained
3/4 cup sour cream
1(12oz) pkg. cooked noodles
Directions
Cook ground beef in a medium skillet over medium high heat or until internal temp reaches 165 degrees and then drain.
Combine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.
Prep Time: 5 minutesCombine cooked beef,gravy and mushrooms in the same skillet;simmer one minute stirring occasionally.Stir in sour cream.Serve immediately over noodles.
Cook Time: 15 minutes
Total Time: 15 minutes
Number of Servings: 8
Yield: 6-8 servings
Style: American
Spanokapita
I got this recipe from the restaurant i used to work
Ingredients
1 packet of feta cheese , crumbled
1 bunch of Spinach , boiled , chopped
250 grams of minced chicken , sautèed , seasoned with salt and pepper
1 packet of Filo pastry
Melted butter
1 bunch of Spinach , boiled , chopped
250 grams of minced chicken , sautèed , seasoned with salt and pepper
1 packet of Filo pastry
Melted butter
Directions
- mix the chicken , chopped spinach and feta cheese together
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served
- stack the filo pasrry into 4 sheets , brush each sheet with melted butter
- put the chicken mix in the corner of the filo pastry , cover it with the filo pastry by folding it into half , fold it into triangle shape
- brush the surface of the triangles and sprinkle with sesame seeds
- bake them for 20 minutes 180 degrees of celcius or until golden brown
Ready to served
Notes
Easy peasy , yummy in your tummy
Prep Time: 60 minutesCook Time: 20 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 4
Yield: 4 serving
Style: European, Greek
Pork tonkatsu
My japanese brother in law ' s mother best tonkatsu recipe from her great grand mother !
This recipe was found in her great grandma ' s purse 30 years ago !
Ingredients
4 thick boneless pork loin
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
100 grms plain flour
2 beaten eggs
100 grms bread crumb
Salt
Pepper
Vegetables oil for frying
Sauce :
2 tbspns tomato ketchup
2 tblspns worchestershire sauce
2 tblspns castor sugar
1 tblspn oyster sauce
Directions
- Pound the pork loins tenderly
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
- Season the meat with salt and pepper
- Dip them in the plain flour then to the beaten egg and to the bread crumb
- Refrigerate for 30 minutes to attach the bread crumb on the loins
- Deep fry the loins
Sauce :
Mix all of the ingredients together
Notes
Slice the loin abd serve them with the sauce and shredded cabbage
Prep Time: 10 minutesCook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 4
Yield:
Style: Asian, Japanese
Vegetable Curry
I concocted this dish while dancing around my kitchen; listening to some favourite tunes on the radio....
Ingredients
Sweet Potatoes; Parsnips, Carrots; 1 large Onion; 4 cloves garlic crushed;salt and black pepper; 1 tablespoon of ground cumin; half teaspoon chili powder; cauliflower (optional); curry powder; Basmati Rice or Pilau or Jasmine
Slow Cooker
LOVE
Slow Cooker
LOVE
Directions
Wash and prepare Vegetables. Boil 2 pints filtered water, pour over vegetables and seasonings; Add everything but rice to the Slow Cooker and walk away for a couple of hours.....
Place Rice in a Microwave Bowl, add one tsp olive oil, salt and pepper and 2 cloves garlic; add boiling water, place in microwave for 8 minutes or so and voile, you have a delicious Vegetable Curry.
Pair this with Rioja Wine and Nan bread and Enjoy ....
Place Rice in a Microwave Bowl, add one tsp olive oil, salt and pepper and 2 cloves garlic; add boiling water, place in microwave for 8 minutes or so and voile, you have a delicious Vegetable Curry.
Pair this with Rioja Wine and Nan bread and Enjoy ....
Notes
There are several other ingredients that you can add, according to taste i.e. aubergine, white potato, celery, whatever your heart desires really....
This is a super healthy dish and very little work. I do not have a proper stove yet, so this is something you can prepare with just a slow cooker and a microwave...
Prep Time: 15 minutesThis is a super healthy dish and very little work. I do not have a proper stove yet, so this is something you can prepare with just a slow cooker and a microwave...
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 4
Yield: 2 - 4
Style: Indian
Pumpkin and bacon soup
I got this recipe from charlie trotter , he passed away , but he was a chef with michelin star
Ingredients
- 1 kg Pumpkin or butternut , boiled and mashed
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
- 250 grms Fried bacon , diced
- 500 ml Cream or milk ( for the obese people , be careful with your cholesterol , you had better use skimmed milk , or you' ll be in danger )
- salt and pepper
- diced onion
- 1 litre water
Directions
- saute the diced onion and bacon
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
- add the other ingredients
-you can add some more water or cream or milk, depends on what consistency you want for the soup
- bring it to boil until you can smell the delicious smoked bacon in your beautiful kitchen
- serve it with croutons or garlic bread
- you can sprinkle a little bit minced parsley on the top of the soup ( optional )
Notes
You will fly away after eating this creamy , velvety soup
And it won' t make a hole in your pocket
Prep Time: 30 minutesAnd it won' t make a hole in your pocket
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 5
Yield:
Style: American, Mountain
Chicken in Ginger-Caramel Sauce
This is a family favorite that I got from the SF Chronicle food section.
Ingredients
1/2 Cups dark brown sugar 1 Tbl oil
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
1/4 Cups water 1 Shallot, sliced
1/4 Cups Asian fish sauce 1¾ Lb Chicken, skinless, boneless
3 Tbl rice vinegar dark-meat, 1" Pieces
1 Tsp minced garlic ¼ Lb Chicken, skinless, boneless
1 Tsp soy sauce, dark or regular white-meat, 1" Pieces
1 Tsp ginger, grated fine Steamed white rice (or quinua)
1 Tsp freshly ground pepper Mushrooms, Shitake or small Portobello
2 small Thai chilies (fresh or dried), broken in half, optional
Directions
Cut the chicken into bite-size pieces
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chilies in a small bowl. Mix well, and set aside.
Heat the oil in a large pot over high heat. Add the shallot and sauté until brown, about 3 to 5 minutes. Add the chicken and sauté until it is slightly browned, about 5 minutes.
Add the sauce mixture and bring to a boil. Reduce the heat to medium and cook, stirring occasionally.
After 10 minutes, add the mushrooms. Continue to stir occasionally until the sauce has reduced by half, about 12 to 20 minutes depending on the pot size.
Serve over rice (or Quinoa and Kale from Costco) and garnish with cilantro.
Notes
Can substitute 1/4 tsp of red pepper powder for the chili peppers, otherwise follow recipe. The mushrooms were my daughter’s suggestion, they are optional. I use a MicroPlane to make the ginger almost a paste; my family complained a bit about the larger pieces when I cut them up by hand. When I use Thai chilies, I remove them before adding the sauce to the chicken.
Prep Time: Cook Time: 40 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield:
Style: American, West Coast
Carob & Chocolate fudge or Double pan chocolate Fudge
Fudge originally came from Bettycrocker.com recipe it was my favorite it was consider too much, too thick but I divided them up and used it double pan method.
Foil ban 13 x 9 pan or cookie sheets it recommend if you use cookie sheet method you clean up your freezer and, 13 x 9 its medium thick, and if cookie sheet method its thinner but there is more.
Make super thick suggest using loaf pan...and my mother loves this method and to idea it best method so far. but you need to put loaf pan in for two hours...prior to stove top cooking. Allow you have setting faster..refrigeration time will shorter...it take hour with cold pan to go with hot fudge...and then you put either freezer or refrigerator I always put in freezer for like thirty minutes and it sets faster.
Note for storing: best to keep in refrigerator otherwise you end up with strange slab of soft fudge...resembles taffy or playdoh.
Ingredients
2 12 oz. Semi-sweet, white, dark, bittersweet or milk chocolate or [carob(is no caffeine)]
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
1 can 14 oz condense milk (divided)(3/4 c. set aside)
1 c. rough texture (nuts: coconut no sweet, walnuts(toasted), pecans(slightly toasted), peanuts, or pistachios)
2 tsp vanilla
Other tasty ingredients you could add: (1/4 C.) each. for other sweet, or salty or bacon, instant coffee you can just use 1 tsp to 1 tbsp.
instant coffee at very end of stove-top process,
after chocolate is melted in, candied cherries, Pretzels, cookies, popped rice, raisins, dried fruit, Bacon that still considered chewy but still has crispy texture. coconut if you didn't add prior.
Directions
1)be sure to do this before you do recipe, take and a.foil butter it bottom of pan where fudge will sit and freeze it. Because it crucial step. Miss it and your fudge won't set and other issue is everyone assume refrigerating is necessary right but I thinking freezing the pan helps setting it takes only thirty minutes maybe even less you can have more time to cut.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
2) large sauce pan or or pot, spray cooking spray, melt chocolate and condense milk until creamy, Stir in rough texture and add vanilla if your going use it.
3) it take 2 hours set if you don't do butter pan set aside in freezer method. if you set aside in freezer the pan you end up saving yourself hour... to set in freezer again or fridge depending on available space.
Notes
If you need ideas bettycrocker had some ideas but you have also assume what tastes good too.
If your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Prep Time: 5 minutesIf your adding flavor don't add vanilla -> vanilla is flavoring.
Mint is common flavoring, try mint alcohol flavor would be interesting but add fresh mint would add color to top of fudge as it sets.
*Second type chocolate same sort method. but whatever is left, here is idea what double chocolate idea was suppose to be. Idea was put on chocolate on cooled already chocolate which I seem to think is impossible because maybe it would worked. But I think might never worked it cooled chocolates would work maybe but that just my general idea I tried it, It failed. So if your trying make it work you have to have freezer that walk in and have no chances of failure. other issue that I ran into that big problem for me...not all chocolates work together taste your chocolates first and what textures first before you make double chocolate layer I was thinking three type fudge would something gawk at but since I have no walk in freezer to make this amazing feat. Anyone else up for grab on it your welcome to try it.
Probably the reason why Bettycrocker took it down.
Nuts(?) : if you have people with nut allergies I recommend using dried fruit and your own made cookies added in broken up into recipe. Or Popped Rice. Why nuts toasted because it tastes better?
Chocolate note: chocolate that tastes good, even bars, or something you love to eat as fudge in your existence. I noted people assume toll house is good...don't I can only assume it only good for cookies and bars. Fudge will last about(5 mos to half a year) Guitard is good timely brand but where I live this brand is sold out everyday or I never find it.
Cook Time: 10 minutes
Total Time: 1 hours, 45 minutes
Number of Servings: 30
Yield: 20 people could eat it and enjoy
Style: American, West Coast
Peanut Butter Cookies
Got it off the back of a jar of Jiff Peanut Butter
Ingredients
1 1/4 cups firmly packed light brown sugar
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
Directions
Directions
Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Prep Time: 20 minutesPreheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Cook Time: 7 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: Depending on the size of cookie
Style: American
Cranberry Relish
I make this relish homemade during Thanksgiving and Christmas Holiday season.
Ingredients
Ingredients
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar
1 unpeeled orange, cut into eighths and seeded
1 12-ounce package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
3/4-1 cup sugar
Directions
Directions
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.
Notes
NOTE: May also be prepared in a food grinder.
Per Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1
Prep Time: 5 minutesPer Serving: (1/4 cup) Cal. 67 (3% DV), Fat Cal. 0, Pro. 0g (0% DV), Carb. 17g (5% DV), Fat 0g (0% DV), Chol. 0mg (0% DV), Sod. 0mg (0% DV), Vit. A 4RE (0% DV), Vit. C 10mg (16% DV), Vit. E 0mg (0% DV), Calcium 6mg (0% DV), Folate 4Ug (0% DV), Zinc 0mg (0% DV), Pot. 40mg (1% DV), Dietary Exchange: Fruit 1
Cook Time:
Total Time: 5 minutes
Number of Servings: 8
Yield: About 3 cups/servings about 1/4 cup each
Style: American
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