These Nachos are da bomb!

Super Nachos

source: Rachel Ray

Ingredients

• 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites 

pico de gallo salsa 

• 4 vine ripe tomatoes, seeded and chopped
• 1 jalapeno pepper, seeded and finely chopped, for medium to hot heat level
• 1 small white onion, chopped
• 1/4 cup, 2 handfuls, cilantro leaves, finely chopped -- substitute parsley if cilantro is not to your liking
• Salt

beef and beans topping

• 1 tablespoon extra-virgin olive oil
• 1 pound ground sirloin
• 2 cloves garlic, chopped
• 1 small onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 teaspoon salt
• 1 1/2 teaspoons dark chili powder
• 1 1/2 ground cumin, half a palmful
• 2 teaspoons to 1 tablespoon cayenne pepper sauce, giving you medium to hot heat level
• 1 can black beans, 15 ounces, drained

cheese sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3/4 pound pepper jack cheese, shredded, about 2 1/2 cups

additional toppings

• Sour cream
• Chopped scallions
• Chopped black olives
• Diced pimento
• Sliced avocado, dressed with lemon juice
• Hot pepper sauces

Directions

1. Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter.
2. Combine salsa ingredients in a bowl and set aside for flavors to marry.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.

Have you ever gotten the Swedish Meatballs at Ikea?

Well here is the official recipe! Serve these meatballs with mashed potatoes, the cream sauce, and lingonberry jam... YUM! Enjoy!
Swedish Meatballs with Cream Sauce

source: christinesrecipes.com
Ingredients
meatballs

• 1 T. butter
• 2½ T onion, finely chopped
• 1 c minced/ground beef
• 1 c minced/ground pork
• 1 egg
• 1 1/4 c half and half
• ½ c of breadcrumbs
• 2 cold boiled potatoes
• 4-5 T butter
• salt and white pepper to taste
• dash allspice

cream sauce

• 1/2 c cream
• 3/4 c beef stock
• 2 tsp soy sauce
• 1 T white flour
• salt and white pepper to taste

Directions
meatballs

1. Heat the onion in lightly browned butter until the onion is golden.
2. Mash the potatoes. Mix all the ingredients into a smooth mixture of the right consistency and flavour generously with salt, white pepper and a little fine-crushed allspice.
3. Use a pair of spoons rinsed in water, shape the mixture into relatively large, round balls and transfer to a floured chopping board, then fry them slowly in plenty of butter. 

cream sauce

1. Swirl the beef stock in a pan. Cook over medium heat.
2. Add cream and thicken with white flour or corn starch if preferred. Season well with salt and pepper.
3. Serve warm!

A Thai Feast

Thai Pork
source: Suparn Lee
Ingredients:

• 9 pieces of pork
• 1 1/4 c sugar
• 1 T salt
• 1/2 tsp white pepper
• 2 cloves fresh garlic

Directions:

1. Season the pork and stack in a plastic bag to marinate over night. The juices will seep out of the pork while it sits.
2. Preheat oven to 250 degrees. (I know it seems low, just trust me!)
3. Cook uncovered for about one hour, or until cooked through. You want the juices to get all soaked up into the meat and turn into a type of glaze, so MAKE SURE you leave it uncovered. Believe me, it is BAD if you don't! :)

Chicken Masman
source: Suparn Lee
Ingredients:

• 4 lb. chicken
• 1/3 c masman curry paste (mae ploy brand is best)
• 1 T oil
• 1 can coconut milk
• 3 lb potatoes, chunked
• 1 c water
• 1 large onion, chunked
• 1/2 c peanuts
• 1/2 c sugar
• 1 T salt
• 1 1/2 T white wine vinegar

Directions:

1. Put oil in pan. Add curry paste to oil, stir thoroughly. 
2. Add chicken and fry up at about 400 degrees (med-high heat). Cover and allow to cook through, about an hour.
3. Add potatoes, coconut milk, water, onions, and peanuts. Let cook several minutes. 
4. Add sugar, salt, and vinegar. Cover, turn temp down to about 275 (low heat), and allow potatoes to cook through, about an hour.

Pad-Thai
source: Suparn Lee
Ingredients:

• 2-3 T. oil, separated
• 1/4 lb chicken or tofu
• 1/2 small red onion, sliced thinly
• 5 oz. rice noodles
• 1/4 c water
• 1/4 lb shrimp

Sauce

• 1/2 T vinegar
• 2 T fish sauce
• 1/2 T. lime juice
• 3 T sugar
• 1/2 T. brown sugar
• 1/2 tsp paprika
• dash cayenne

• 2 egg
• 1/3 c. peanuts, chopped
• 3 green onions, chopped

Directions:

1. Soak rice noodles in hot tap water as long as suggested on packaging (can range from 20 minutes - 2 hours).
2. Cook chicken or tofu in 1 T. oil. Pull out chicken/tofu, set aside.
3. Add onion to pan and saute until soft, approximately 5 minutes. Add more oil if needed. 
4. Add noodles to pan and cook until soft, about 5-10 minutes. 
5. While noodles are cooking mix together ingredients for sauce, set aside. Add the shrimp to the pan along with water and 1 T, stir together.
6. Add peanuts and sauce. Stir to blend and heat until shrimp is cooked through, it should have a nice pink color.
7. Push all ingredients to one side of the pan. Add the eggs to the pan and cook until well scrambled. Stir all ingredients together.
8. Add chicken/tofu back to pan. Add green onions. Cook a few mins more and enjoy!

Sweet Sticky Rice with Fresh Mango
source: Suparn Lee
Ingredients:

• 4 c cooked sticky rice
• 1 can coconut milk (chaokh brand is best)
• 1 1/2 c sugar
• 1 1/2 tsp salt
• 1/2 T vegetable oil
• fresh mango, sliced

Directions:

1. To cook sticky rice: put in very hot water and let sit for 2 hrs, then steam for 40 mins.
2. Put sticky rice in microwave 1 1/2 min if the rice is no longer hot when you begin the dessert.
3. Add coconut milk, sugar, salt, and veg oil, stir completely.
4. Let sit until all of the juices have been absorbed into the rice. About an hour or so.
5. Add sliced mango to sticky rice.

Spring Roll Sauce
source: Suparn Lee
Ingredients:

• 1/2 c sugar
• 2 T white wine vinegar
• 1 tsp salt
• 1 T water
• chili garlic sauce to taste

Directions:

1. Mix all ingredients except chili sauce and heat up in microwave for about 30 seconds. Add chili sauce.
   

I LOVE Italian Food. Especially THIS.

Chicken Parmigiana
source: Better Homes and Gardens Pink Cook Book
Ingredients:

• 1/3 c chopped onion
• 1 clove garlic, minced
• 1 Tbsp butter or margarine
• 1(14 1/2 oz) can diced tomatoes, undrained
• 1/2 tsp sugar
• 1/8 tsp salt
• dash black pepper
• 1/4 c snipped fresh basil
• 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
• 1/3 c seasoned fine dry bread crumbs
• 3 Tbsp grated Parmesan cheese
• 1/2 tsp dried oregano, crushed
• 1 beaten egg
• 2 Tbsp milk
• 3 Tbsp olive oil or cooking oil
• 1/4 c shredded mozzarella cheese (1 oz)
• 1 Tbsp grated Parmesan cheese

Directions:

1. For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
2. Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
3. In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
4. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.

Another Chinese Date!!

Chinese Lemon Pepper Shrimp

source: blogchef

Ingredients:

• 1 lb medium raw shrimp (peeled and deveined with tails removed)
• ½ c cornstarch
• 1 c vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce

• 1 T vegetable oil
• 2 T fresh garlic (chopped)
• ½ tsp fresh ginger (minced)
• 1/3 c soy sauce
• ¾ c water
• 2 tsp cornstarch
• ¾ c dark brown sugar
• 2 tsp lemon juice
• 2 tsp course ground black pepper

Directions:

1. In a shaker bag or sealable plastic bowl coat the shrimp with ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better. 
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. 
3. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
4. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. 
5. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
6. Toss the fried shrimp with the sauce and top with green onions.

Chicken Lo Mein

source: allrecipes

Ingredients:

• 1 T cornstarch
• 1 tsp ground ginger
• 1/4 c reduced-sodium soy sauce
• 2 T chicken broth
• 1 1/2 lb boneless, skinless chicken breasts, thinly sliced
• 1 tsp chicken bouillon granules
• 1/2 c hot water
• 6 oz uncooked linguine
• 1/2 lb fresh mushrooms, sliced
• 1/4 lb snow peas
• 1 large sweet red pepper, julienned
• 2 green onions, cut into 2 inch pieces
• 2 T canola oil, divided
• 2 tsp sesame oil

 Directions:

1. In a large bowl, combine the cornstarch, ginger, soy sauce and broth until smooth. Add chicken and stir to coat; set aside.
2. In a small bowl, dissolve bouillon granules in hot water; set aside. 
3. Cook linguine according to package directions.
4. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside. 
5. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. 
6. Return vegetables to skillet. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. 

Tempura Vegetables

source: Food Network 

Ingredients:

• Vegetable oil
• Zucchini, sliced into 1/2-inch slices
• Broccoli florets
• Flour
• Carrots, 1/4-inch dice 
• Onion, Sliced into big chunks

batter

• 1 c of flour
• 1T cornstarch
• 1 1/2 c seltzer water
• Salt

dipping sauce

• 2 scallions, sliced
• 2 T rice wine vinegar
• 1/2 c soy sauce
• 1 T fresh ginger, grated

Directions:

1. For batter. simply combine all ingredients.
2. Heat oil to 375 degrees in electric fryer or in a large, deep heavy pan on stove top. Roll vegetables in flour and shake off excess. Dip vegetables into batter and carefully place in oil to fry. 
3. Remove from oil when golden brown. Place on paper towels to drain. Serve with dipping sauce. 
4. For dipping sauce, simply combine all ingredients and stir well.

Another attempt at an Indian dish that is quite tasty

This dish claimed to be butter chicken. I didn't think it tasted quite like butter chicken, more like a butter chicken/chicken tikka masala hybrid... Either way, it's good! :)

Chicken Makhani
inspiration: allrecipes
Ingredients:

• 1 T peanut oil
• 1 lb boneless, skinless chicken thighs, cut into bite-size pieces
• 1 tsp lemon juice
• 1 T ginger-garlic paste
• 1 tsp garam masala
• pinch cayenne pepper

sauce

• 1 T peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 1 serrano pepper, minced
• 2 T butter
• 2 tsp lemon juice
• 3 T ginger garlic paste
• 2 tsp garam masala
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 bay leaf
• 1/4 c plain yogurt
• 1 c heavy cream
• 1 c tomato sauce
• 1/4 tsp cayenne pepper, or to taste
• salt and pepper to taste
• ½ c ground cashews

Directions:

1. Mix chicken with lemon juice, ginger-garlic paste, garam masala, and cayenne pepper. Allow to marinate while preparing the sauce.
2. sauce
3. Heat 1 T oil in large saucepan over med-high heat. Saute shallot, onion, and serrano pepper until onion is translucent.
4. Stir in butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin and bay leaf. Cook 1 minute, stirring frequently.
5. Add tomato sauce and cook for 2 mins, stirring frequently. Add cream and yogurt. Reduce heat to low and simmer approximately 10 minutes, stirring frequently.
6. Season with salt and pepper, set aside.
7. Heat 1 T oil in a large heavy skillet over med heat. Cook chicken until browned, about 15 minutes. Add chicken to sauce and reheat for approximately 5-10 mins. Add more seasonings if necessary. Mix in ground cashews.
8. Serve with rice and naan.

Another way to eat a favorite

Toasted Ravioli
source: Rachel Ray
Ingredients:

• 2 eggs
• Splash of milk or half-and-half
• Salt and pepper
• 1 1/2 c Italian bread crumbs, eyeball it
• 1/2 c grated Parmigiano-Reggiano, a couple of handfuls
• Handful flat-leaf parsley, chopped
• 12 large fresh spinach and cheese ravioli, about 3/4 pound
• 5 T extra-virgin olive oil, divided
• 3 cloves garlic, finely chopped
• Pinch red pepper flakes
• 2 roasted red peppers, drained
• 1 (14 oz) can crushed tomatoes

Directions:

1. Beat eggs and a splash of milk seasoned with salt and pepper in a shallow dish. 
2. Combine bread crumbs with cheese and parsley in a second dish. 
3. Coat the fresh pasta in egg then bread crumbs. 
4. Heat 3 tablespoons olive oil over medium heat in a skillet then toast the ravioli until deep golden, 3 to 4 minutes on each side.
5. In a small sauce pot heat the remaining olive oil and the garlic and red pepper flakes over medium low heat.
6. Grind the roasted peppers in the food processor and add to garlic after it sautes for a couple of minutes. 
7. Stir in tomatoes and season the sauce with salt and pepper. 
8. When ready to serve, transfer sauce to a small bowl. Surround the sauce with toasted ravioli for dipping and serve.

 

These Stuffed Shells are to DIE for!

Three Cheese Stuffed Shells with Meaty Tomato Sauce

source: the pioneer woman
Ingredients:

• 8 oz Jumbo Pasta Shells
• 30 oz Whole Milk Ricotta Cheese
• 1 c Parmesan Cheese, Grated, Divided
• 1/2 c Grated Romano Cheese
• 1 Egg
• 12 leaves Basil
• 2 Tbsp Minced Parsley
• Salt And Pepper, to taste
• 2 Tbsp Olive Oil
• 1/2 Medium Onion, Chopped
• 5 cloves Garlic, Minced
• 1/2 lb Italian Sausage
• 2 Tbsp Red Wine Vinegar
• 1/4 c + 2 Tbsp water
• 1 (28 Oz) Can Crushed Tomatoes
• 1 (15 oz) Can Crushed Tomatoes
• 2 Tbsp Sugar
• 1/2 tsp Salt
• 2 Tbsp Minced Parsley

Directions:

1. Preheat oven to 350 degrees.
2. Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.
3. Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.
4. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.
5. In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.
6. To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.
7. Bake 25 minutes, or until hot and bubbly.
8. Serve with crusty French bread.

**Hint:If you decide to use manicotti shells instead of jumbo shells, I find that filling a ziplock bag with the filling and cutting off one corner (like you do with frosting) makes it a lot easier to stuff the shells! :)

 

We LOVE this!

Pepper Crusted Tenderloin with Mushroom Cream Sauce

source: Rachael Ray

Ingredients

• 4 beef tenderloin steaks
• 4 teaspoons coarse black pepper
• 2 tablespoons butter
• 6 white mushroom caps, very thinly sliced
• 1 T white grape juice concentrate
• 3/4 cup cream
• Chopped parsley leaves or chives, for garnish

Directions:

1. Take the chill off the meat then pour the black pepper onto a small plate. Heat the EVOO in a nonstick skillet over medium-high to high heat. 
2. When oil smokes, press each steak into pepper to coat then place peppered side down in the skillet. Sear and caramelize the meat 3-4 minutes, turn and cook 2 minutes more for rare, 3 minutes for pink.
3. While the meat cooks, heat a small skillet over medium flame and melt the butter. Add mushrooms and lightly sautè them for 4-5 minutes. Season the mushrooms with salt and pepper and add white grape juice concentrate to the pan. 
4. Reduce the liquid by half, then stir in the cream and warm it through. Reduce heat a bit and let sauce thicken 2-3 minutes.
5. Spoon sauce over meat.

So much better than something from a jar!

We found several recipes for Alfredo sauce and they were all pretty much the same. So we just picked one of the many and made it. It was delicious but it was super salty when we added one cup of Parmesan cheese so we tweaked it until it was just right. Just follow our instructions and you'll LOVE it! :) Way better than anything you can buy in the store...

Alfredo Sauce

Ingredients:

• 1/2 - 1 c Parmesan cheese (start with 1/2 c. and add to your liking)
• 1/2 c heavy cream
• pepper to taste
• 1/2 c butter

Directions:

1. Grate cheese. Cut butter into quarters.
2. In small pan, combine cheese, butter and cream.
3. Cook at medium heat 5 minutes or until butter melts. Stir well.

This is such a Utah thing!

Russ's Fry Sauce

Ingredients:

• Ketchup
• Mayonnaise
• Mustard
• BBQ Sauce
• Red wine vinegar

Directions:

1. No real measurements for this one! It's all based on taste. But it is mostly mayo. About half as much ketchup as mayo, just a little bit of mustard and BBQ sauce, and a dash of vinegar. It lasts for a while so make as much as you want! If it doesn't taste right, try adding a little more of this or that until you find what you like! :) Super easy.

Healthy? Probably not... Delicious? I'd say so.

Grilled Salmon with Lime Butter Sauce

Source: epicurious
Ingredients:

• 6 (6-oz) pieces center-cut salmon fillet (about 1 inch thick) with skin
• 1 1/2 teaspoons finely grated fresh lime zest
• 6 tablespoons lime butter sauce

Directions:

1. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
2. Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. 
3. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. 
4. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Lime Butter Sauce

Source: epicurious
Ingredients:

• 1 large garlic clove, chopped
• 1/4 cup fresh lime juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 stick (1/2 cup) unsalted butter, melted

Directions:

1. Purée garlic with lime juice, salt, and pepper in a blender until smooth. 
2. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Another Wing Sauce

Parmesan Garlic Wing Sauce

Source: blogchef.net
Ingredients:

• 4 garlic cloves (peeled)
• 1 teaspoon olive oil
• ½ cup mayonnaise
• 2 tablespoons light corn syrup
• 5 teaspoons grated parmesan cheese
• 1 tablespoon white vinegar
• 1 teaspoon lemon juice
• ½ teaspoon salt
• ½ teaspoon crushed red pepper flakes
• ¼ teaspoon dried basil
• ¼ teaspoon dried marjoram
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• 1/8 teaspoon ground black pepper

Directions:

1. Pre-heat the oven to 350 degrees. 
2. Toss garlic cloves with olive oil in a small oven safe dish. Bake in the oven for 20 minutes or until the garlic cloves began to turn light brown. 
3. Remove from the oven, cool garlic, and finely mince with a sharp knife.
4. Combine garlic and the remaining ingredients in a small bowl. Stir well, cover and chill for several hours before using.

Something to be served with... well, anything!

Sweet and Sour Sauce

Source: allrecipes
Ingredients:

• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup water
• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

Directions:

1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened. 
2. Can be served with meatballs, tempura, rice, or Chinese food! :) 

As Per Request...

Our dear friend Stuart asked us if we could find a good pesto recipe and post it on here. So here you go Stu! Pretty much every recipe we found was very similar. We used one cup of basil and it turned out to be WAY more than expected. So this is actually a fairly large recipe! p.s. This sauce is really good, but I don't know if it was worth it to buy so much basil and pine nuts. Kinda pricey in the end... We will probably just buy pesto next time we're in the mood! :)

Fresh Basil Pesto Recipe

Source: simply recipes
Ingredients:

• 2 c fresh basil leaves, packed
• 1/2 c freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 c extra virgin olive oil
• 1/4 c pine nuts 
• 1/4 c walnuts
• 3 garlic cloves, minced
• Salt and freshly ground black pepper to taste

Directions:

1. Combine the basil in with the nuts, pulse a few times in a food processor. Add the garlic, pulse a few times more.
2. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.
3. Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.

 

Pizza Fan? This is even BETTER!

Sister Cotter's AMAZING Pizza Rolls

Marinara Sauce

 Ingredients:

• 1 can (28-35 oz.) whole plum tomatoes, drain but save the liquid, squish the tomatoes with your hands
• 1 large clove garlic, minced
• 1/2 small onion, minced
• 2 T. minced parsley or 2 tsp. dried parsley
• 1/2 tsp. oregano
• 1 T. tomato paste
• 2 T. olive oil or bacon grease
• 5 fresh basil leaves (good reason to grow basil)

Directions:

1. Saute' onion in oil until transluscent.  Add garlic and cook for 1 minute.  
2. Add tomatoes, paste, oregano, parsley, salt & pepper to taste.  Cook on low heat for 20-30 minutes, partially covered.  If it gets too thick, add the reserved tomato juice.  
3. Add torn basil leaves at the end and cook another 5-10 minutes before serving.

Pizza Rolls

 Ingredients:

• 1 lb. pizza dough (we used the same recipe we used for our pizza)
• grated Mozzarella cheese
• grated Cheddar cheese
• pepperoni
• cooked sausage
• saute'd onions, cooked in a little olive oil till tender
• roasted red pepper (recipe below)
• oregano
• Italian seasoning
• fresh basil leaves

Directions:

1. Roll out the dough until it's about the size of your cookie sheet.  Sprinkle with a little olive oil.  
2. Add cheeses then toppings of your choice.  Sprinkle with seasonings (no more than 1 tsp.) then top with a few fresh basil leaves.  
3. Roll up the dough starting from one long side.  Pinch ends and tuck under the roll.  
4. Place on a lightly oiled cookie sheet.  If it doesn't fit, you can curve it a bit.  Rub with olive oil and poke in several places with a fork to release the future steam. 
5. Bake in a preheated 400-degree oven for about 20 minutes, or until puffed and golded.  Slice and serve with Marinara Sauce.

Roasted Red Pepper
Source: ehow
Ingredients:

• Red Bell Peppers

Directions:

1. Wash red peppers.
2. After washing the peppers, put them on a foil lined cookie sheet.
3. Put cookie sheet with peppers into a pre-heated 400 degree oven for approximately 30 minutes. Times will vary as ovens do.
4. Keep an eye on the peppers and as the skin just begins to turn black, turn each one a little. Don't let the peppers burn, they will be bitter.
5. Once the peppers are done, put them - while hot - into a ziplock bag. Close the bag tightly and let the peppers cool inside of it. This will make peeling the peppers easy.
6. Once the peppers are cool,take them out and keep the bag close by to catch the skins and seeds. Gently peel the peppers and scrape the seeds out with your fingers. As you peel them, put the strips of peppers into a storage container. Salt the peppers to taste, add a clove or two of garlic and some good olive oil. Cover and refrigerate. Enjoy!

A Good Start To A Good Day

Breakfast Potatoes 

Ingredients:

• Potatoes
• Onions
• Grated cheddar cheese
• Onion Powder
• Garlic Powder
• Seasoning Salt
• Pepper

Directions:

1. Grate the potatoes and onions into a bowl. Mix in seasonings of choice and fry. Grate cheese on top. Serve hot.

Omelets 
Ingredients:

• Eggs
• Water
• seasoned salt
• pepper
• onion powder
• garlic powder
• parsley
• butter

Filling:

• onion
• bell pepper
• cheese
• mushrooms
• ham
• zucchini
• tomato

Directions:

1. Whip the egg and water together. Add seasonings.
2. Put butter in pan and heat up. Put whipped egg in pan. As the egg cooks, push in sides and tilt pan to get uncooked egg on pan. Once the egg is fully cooked on the beginning and is partially cooked on top, flip. 
3. While egg is cooking, fry up fillings if desired.
4. Put fillings on top and fold omelet in half. Put extra filling on top.

Scrambled Eggs

Ingredients:

• 2 teaspoons butter
• 4 large eggs
• 2 tablespoons milk
• 1/8 teaspoon baking powder
• onion powder
• garlic powder
• ½ teaspoon seasoned salt
• ground black pepper (to taste)
• parsley
• ½ cup grated cheddar cheese (optional)

Directions:

1. In a large bowl whisk the eggs with milk, baking powder, salt, and black pepper. Whisk until well combined. Let stand at room temperature for at least 5 minutes.
2.  Heat a large non-stick skillet over medium high heat. Add butter and melt until sizzling. 
3. Whisk eggs again briefly then mix in the cheddar cheese (if using). Pour the egg mixture into the hot skillet. Stir constantly with a spatula until the eggs have reached desired consistency.
4. Put on plate and enjoy! 

Waffles

Source: kingarthurflour
Ingredients:

• 2 large eggs, separated
• 1 1/2 cups buttermilk*
• 2 tablespoons butter, melted, or oil
• 1 cup King Arthur Unbleached All-Purpose Flour
• 1 tablespoon yellow cornmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon sugar

Directions:

1. In a large bowl, beat together the egg yolks, buttermilk and butter or oil till well combined. In a separate bowl, sift together dry ingredients. Gently stir dry ingredients into wet ingredients. 
2. Beat egg whites till stiff. Gently fold them into batter. 
3. Bake waffles in a preheated, oiled waffle iron till done.

Buttermilk Syrup
Source: allrecipes
Ingredients

• 1 1/2 cups white sugar
• 3/4 cup buttermilk
• 1/2 cup butter
• 2 tablespoons corn syrup
• 1 teaspoon baking soda
• 2 teaspoons vanilla extract

Directions:

1. In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes.  
2. Remove from the heat, and stir in the vanilla.