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Italian Garlic rolls...
Marcella's Italian restaurant in the 1970's was a favorite place to eat.
Located near North Miami High School, it was the place to congregate after football games.
Her pizza was great but people raved about the garlic rolls.
Some places call them garlic knots because they are strips twisted into the shape as opposed to rolls that are just one lump of dough. The knot shape allows the spices to get into the roll and not slide off it.
Ingredients
The recipe is for a dozen medium rolls.
4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil
Directions
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.
Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.
Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.
The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.
Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.
While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield: One Dozen
Style: European, Italian
Pink Stuff
This can be a salad or a dessert
It's one of my favorites.
Ingredients
2 cups Cool Whip
1/2 to 1 cup pineapple tidbits
1/2 to 1 cup Mandarin oranges
I 3oz. pkg. strawberry or any flavor gelatin
Directions
Cook Time:
Total Time: 15 minutes
Number of Servings: 6
Yield:
Style: American
Apple Cider Vinaigrette, a dressing for any occasion or salad
nothing to difficult, the key is to make sure the dressing emulsify.
Ingredients
Ingredients
4oz apple cider vinegar
9 oz. Oil
3 T. Honey
3 T. Apple small dice
2 T. Dijon mustard
1 t. Shallot
1 t. chopped fresh thyme
½ t. Garlic
1 t. Thyme
To taste Salt and pepper
Directions
In a cold bowl add Dijon, honey, vinegar, and whisk, while whisking slowly drizzle oil to emulsify.
Add
shallot, garlic, mall diced apple, chopped fresh thyme, salt, and pepper, whisk, chill for 30 minutes enjoy.
Cook Time: 10 minutes
Total Time: 20 minutes
Number of Servings: 6
Yield:
Style: American
Perogy Casserole
Found this in the local newspaper. There's a new one every week, and they are simple to make, even for one person. Enjoy!
Ingredients
5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 pound bacon, diced
1 onion, chopped
6 cloves garlic, minced
1/2 (16 ounce) package lasagna noodles
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (8 ounce) container sour cream
3 tablespoons chopped fresh chives
Directions
Place the potatoes in a large pot with water to cover
over high heat. Bring to a boil and cook until the
potatoes are tender. Remove from heat, drain, then
combine with the milk and 6 tablespoons of butter,
mash and set aside.
Melt the remaining 2 tablespoons of the butter in a
large skillet over medium high heat. Saute the bacon,
onion and garlic in the butter for 5 to 10 minutes,
or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions
and cool under running water.
Place 1/2 of the mashed potatoes into the bottom
of a 9x13 inch baking dish. Top this with 1/3 of the
cheese, followed by a layer of lasagna noodles. Repeat
this with the remaining potatoes, another 1/3
of the cheese and a layer of noodles. Then arrange
the bacon, onion and garlic over the noodles, then
another layer of noodles, and finally top all with
the remaining cheese. Season with salt and pepper
to taste.
Bake, uncovered, at 350 degrees F (175 degrees C)
for 30 to 45 minutes, or until the cheese is melted
and bubbly. Serve with sour cream and chopped
fresh chives.
Notes
Hello from Canada:)
Cook Time: 45 minutes
Total Time: 60 minutes
Number of Servings: 4
Yield: 2-4 servings
Style: Canadian
Homemade Chicken Soup In A Slow Cooker
I found this recipe years ago and have made it more than once.After taking the photo I did put the lid back on to let it continue cooking.
Ingredients
Directions
Cook Time: 4 hours
Total Time: 4 hours
Number of Servings: 8
Yield: 6-8 servings
Style: American
Ropa Vieja
A traditional Cuban recipe of shredded meat in a rich sauce.
Ingredients
2. 1½ pounds of beef skirt meat, cut into large pieces
3. 1 bay leaf
4. 1½ teaspoons ground cumin
5. ½ teaspoon dried oregano
6. ½ teaspoon of salt
7. ¼ teaspoon ground black pepper
8. 1 cup chopped red onion
9. ¾ cup of chopped green pepper
10. 3 tablespoons finely chopped garlic
11. 1 can (14.5 ounces) of cubed tomatoes, drained
12. 1 can (8 ounces) of tomato sauce
Directions
2. Remove the bay leaf. Remove the meat from the pot and crumble with the help of two forks. Put the meat back in the pot and stir well to mix with the sauce.
3. Serve with white rice.
Notes
Cook Time: 8 hours
Total Time: 12 hours
Number of Servings: 6
Yield: 6
Style: Latin American
Spiced Biscuit Brownies
I am kind of a chocolate addict…I just love the stuff, and one of the recipes I had been trying to perfect, was chocolate brownies. So after several batches (apologies to my colleagues at work for the extra kilos I have made you put on and to my friends, for the great looking photos that make you want chocolate), I finally managed to come up with a fairly fool proof brownie recipe, and with an added twist.
Ingredients
125gr butter, unsalted
150gr dark chocolate
200gr dark brown sugar
70gr self raising flour
20gr raw cocoa powder
4 to 5 spiced biscuits, broken in pieces
Directions
Put a pot on low heat and melt the butter, chocolate and sugar together. Once the butter and chocolate are melted, take off the heat. Add in the sugar bit by bit. Stir the mixture well with a wooden spoon or spatula, to ensure there are no lumps of sugar left.
Leave for approx. 5 – 10 minutes off the heat, so the mixture cools down a bit. This is to ensure your eggs will not “cook” in the heat of the mix, once we add these in one by one and stir again, until you have a smooth mass.
Transfer to a bowl and mix in the flour and cocoa powder, folding these in, in parts.
Poor the mix into the baking tray, and bang it a few times on the counter to level out the mixture, and get rid of any air pockets.
Break the biscuits in small pieces and push them into the dough.
Bake for approx. 25 minutes
Notes
Cook Time: 26 minutes
Total Time: 45 minutes
Number of Servings: 10
Yield:
Style: European
SATSIVI
Satsivi (Georgian: ??????) is a thick paste made from walnuts and served cold (‘Tsivi’ means ‘cold’ in Georgian). It is used in a variety of meat (usually chicken and turkey), fish and vegetable dishes. Traditional Satsivi, eaten at Christmas and New Year, is made with turkey. At other times of the year it is usually made with chicken. In this recipe we show how to make Satsivi with chicken.
Ingredients
Directions
Cook Time: 60 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 10
Yield: 6-8
Style: Eastern European, Russian
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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
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Fish mornay
A delicious creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions are great for families.
Ingredients
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
Directions
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Notes
This recipe is…
Nut-free Egg-free Pregnancy-safe
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 1
Yield:
Style: American, West Coast
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