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"KITCHEN WISDOM"
This group will make your mouth water, and probably your waistline a bit larger..but who cares. When it comes to breads, rolls, desserts and all the other goodies, you'll at least want to try it sooner or later. We also have included Cooking, Crock Pot cooking, Grilling ,Casserole recipes ,Desserts,Helpful Hints &Tips.
Latest group announcement
Have A Wonderful Weekend
Since Summer is almost half over there is so many things going on now. There is fairs, rodeos, ballgames, picnics, car races. Everyone is so busy , some on vacations, weddings, family reunions. With so many special events, we have lots of great recipes to make & take to them. Check out our files or back posting for the last year and you will find many yummy cakes, casseroles, pies, breads to make.
Everyone, enjoy your weekend, have fun but be careful.
Janet/Marge/Rita/Al
about 23 hours ago
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Five-Spice Pork Lo Mein
8 ounces uncooked Chinese-style noodles
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; saute 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Yield: 6 servings (serving size: 1 1/3 cups)
1 tablespoon grated peeled fresh ginger
2 teaspoons five-spice powder
1 (3/4-pound) pork tenderloin, trimmed and cut into thin strips
1/2 teaspoon salt, divided
2 tablespoons toasted peanut oil
1/4 cup water
1/4 cup hoisin sauce
1/2 cup chopped green onions
Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
Combine ginger, five-spice powder, and pork in a medium bowl; add 1/4 teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat. Add pork mixture; saute 2 minutes or until browned. Stir in remaining 1/4 teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Yield: 6 servings (serving size: 1 1/3 cups)
Cucumber, Tomato and Mozzarella Salad
Ingredients:
4 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
1 clove garlic, minced
2 cucumbers, peeled and seeded
2 large Roma tomato, sliced
4 oz fresh mozzarella cheese
12 leaves fresh basil, chopped
Fresh cracked black pepper, if desired
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On salad plates, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil. Grind with pepper.
Serves 4
Cook's note: This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
4 Tbs. balsamic vinegar
2 Tbs. extra-virgin olive oil
1 clove garlic, minced
2 cucumbers, peeled and seeded
2 large Roma tomato, sliced
4 oz fresh mozzarella cheese
12 leaves fresh basil, chopped
Fresh cracked black pepper, if desired
Instructions:
Mix the balsamic vinegar, olive oil and garlic in a small bowl. On salad plates, layer slices of the cucumber, tomato and cheese. Drizzle with the dressing. Sprinkle with the chopped fresh basil. Grind with pepper.
Serves 4
Cook's note: This simple salad is a version of an Italian standard. You'll find fresh, white mozzarella cheese in most delis or supermarkets - it's very different from the pale yellow, packaged mozzarella.
FRESH FRUIT WITH WHITE CHOLOLATE DIP
Ingredients:
6 ounces white chocolate
1 cup whipping cream
1 8-ounce marscapone cheese
1 teaspoon vanilla extract
Fresh fruit, like strawberries, cheeries, peaches, and nectarines
Directions;
Melt 6 ounces chopped white chocolate with 1/2 cup whipping cream in a medium metal bowl set over a saucepan of gently simmering water. Remove the bowl from water and let the chocolate cool to room temperature.
In another medium bowl, whisk 1/2 cup whipping cream, one 8-ounce container mascarpone cheese, and 1 teaspoon vanilla extract until blended and smooth. Fold melted chocolate into mascarpone.
Serve the dip with fresh fruit; strawberries and cherries are terrific with it, but peach and nectarine slices would also be fun.
6 ounces white chocolate
1 cup whipping cream
1 8-ounce marscapone cheese
1 teaspoon vanilla extract
Fresh fruit, like strawberries, cheeries, peaches, and nectarines
Directions;
Melt 6 ounces chopped white chocolate with 1/2 cup whipping cream in a medium metal bowl set over a saucepan of gently simmering water. Remove the bowl from water and let the chocolate cool to room temperature.
In another medium bowl, whisk 1/2 cup whipping cream, one 8-ounce container mascarpone cheese, and 1 teaspoon vanilla extract until blended and smooth. Fold melted chocolate into mascarpone.
Serve the dip with fresh fruit; strawberries and cherries are terrific with it, but peach and nectarine slices would also be fun.
FRIED APPLES
Ingredients:
8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preparation:
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
8 medium Granny Smith apples, chopped
1/4 cup butter
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preparation:
Melt butter in a heavy skillet over medium-low heat. Add apples, brown sugar, cinnamon and nutmeg. Sauté 15 to 20 minutes, or until apples are tender. Serve as a side dish for pork or with breakfast. Serves 6.
Grilled Portobello and Mozzarella
INGREDIENTS:
4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers,
drained and sliced
8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
DIRECTIONS:
1. Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
2. Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
3. Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
4. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
5. Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
4 portobello mushroom caps
1/2 (8 ounce) bottle Italian salad dressing
1 (14 ounce) jar marinara sauce
1 (7 ounce) jar roasted red bell peppers,
drained and sliced
8 slices mozzarella cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
DIRECTIONS:
1. Place the mushrooms in a large resealable plastic bag with the salad dressing. Seal, and marinate for at least 15 minutes.
2. Preheat grill for medium-high heat. Heat the marinara sauce in a saucepan over medium heat, and keep warm.
3. Oil the grill grate. Place the mushrooms on the grill, and cook for 7 to 10 minutes on each side, until lightly toasted.
4. Preheat the oven broiler. Spread the bottom of a shallow baking dish or oven-proof plate with just enough marinara sauce to cover the bottom. Place mushrooms in the dish bottom side up, and top with the peppers and remaining marinara sauce. Place 2 slices of cheese on each mushroom, and sprinkle with oregano and basil.
5. Broil for 3 to 5 minutes, or until the cheese is melted. Serve hot.
Grilled Bacon Jalapeno Wraps
INGREDIENTS:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
Cabbage on the Grill
INGREDIENTS:
1 large head cabbage
1 1/2 teaspoons garlic powder, or to taste
salt and pepper to taste
4 apples, pared, cored and sliced (optional)
DIRECTIONS:
1. Preheat grill for medium heat.
2. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of heavy-duty aluminum foil large enough to wrap the cabbage. Add apple slices if desired. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.
3. Grill for 30 to 40 minutes on the preheated grill, until tender.
1 large head cabbage
1 1/2 teaspoons garlic powder, or to taste
salt and pepper to taste
4 apples, pared, cored and sliced (optional)
DIRECTIONS:
1. Preheat grill for medium heat.
2. Cut the cabbage into 8 wedges, and remove the core. Place all the wedges on a piece of heavy-duty aluminum foil large enough to wrap the cabbage. Add apple slices if desired. Season to taste with garlic powder, salt, and pepper. Seal cabbage in the foil.
3. Grill for 30 to 40 minutes on the preheated grill, until tender.
Grilled Yellow Squash
INGREDIENTS:
4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste
DIRECTIONS:
1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Cook's note: STORE REMAINING GARLIC OIL IN THE REFRIGERATOR. (It can form unfriendly bacteria at room temp.) You can also brush this on sliced bread and grill. Use your imagination; meat, poultry, and other vegetables would be great with this on it.
4 medium yellow squash
1/2 cup extra virgin olive oil
2 cloves garlic, crushed
salt and pepper to taste
DIRECTIONS:
1. Preheat the grill for medium heat.
2. Cut the squash horizontally into 1/4 inch to 1/2 inch thick slices so that you have nice long strips that won't fall through the grill.
3. Heat olive oil in a small pan, and add garlic cloves. Cook over medium heat until the garlic starts to sizzle and become fragrant. Brush the slices of squash with the garlic oil, and season with salt and pepper.
4. Grill squash slices for 5 to 10 minutes per side, until they reach the desired tenderness. Brush with additional garlic oil, and turn occasionally to prevent sticking or burning.
Cook's note: STORE REMAINING GARLIC OIL IN THE REFRIGERATOR. (It can form unfriendly bacteria at room temp.) You can also brush this on sliced bread and grill. Use your imagination; meat, poultry, and other vegetables would be great with this on it.
Grilled Bacon Jalapeno Wraps
INGREDIENTS:
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices bacon
DIRECTIONS:
1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.
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