Sloppy Joe's
No need for the canned-stuff. Make your own!
What are you cooking today?
No need for the canned-stuff. Make your own!
Posted by Tracy ~Seeking Refinement~ at 11:24 AM 0 comments
As a side, or put it on a sandwich - this EASY addition can enhance any bbq. (I'm not a coleslaw fan, but this is so easy, so delish.)
Posted by Tracy ~Seeking Refinement~ at 11:20 AM 0 comments
image from http://www.inuyaki.com
Posted by Tracy ~Seeking Refinement~ at 11:10 AM 0 comments
Prep: 35 min., Cook: 20 min., Stand: 30 min., Chill: 2 hr. This homemade pudding is divine, economical, and uses on-hand ingredients. The pudding has thickened enough when a distinct trail is left in the mixture when you stir with a spoon. The cookies will soften the longer the dessert chills.
Makes 8 to 10 servings
1. Whisk together first 4 ingredients in a large saucepan over medium-low heat. Cook, whisking constantly, 15 to 20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.
2. Fill a large bowl with ice. Place saucepan in ice, and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.
3. Meanwhile, cut bananas into 1/4-inch slices. Break cookies into thirds.
4. Spoon half of pudding mixture into a 3-qt. bowl or pitcher. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. Top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.
***SHORTCUT RECIPE!***
Shortcut Nutter Butter®-Banana Pudding Trifle: Omit eggs, sugar, flour, and butter. Substitute thawed extra creamy whipped topping for sweetened whipped cream. Reduce vanilla to 1 tsp. Place 3 cups milk and vanilla in large bowl; add 2 (3.4-oz.) packages vanilla instant pudding mix. Beat with an electric mixer at medium speed 2 minutes or until thickened; let stand 5 minutes. Stir in 1 (8-oz.) container sour cream. Proceed with recipe as directed in Steps 2 through 4.
Posted by Tracy ~Seeking Refinement~ at 9:05 AM 2 comments
My mom tells me that my father was an amazing cook but his recipes were always kept secret. He said that an Australian never shares their recipes until their death bed. He made a fabulous home made salad dressing that is still my favorite today as my mom tried her best to duplicate it. You make a whole jar of it so it will last you a while.
Be green and use an old jar from pasta sauce or mustard depending on how much you want to make. We always use the bigger pasta sauce jar.
1. Fill jar half way with extra virgin olive oil. (If you don't like your dressings to vinegary you can add a little more than half).
2. Crush 1 clove of garlic into the olive oil and let it marinate for a few minutes.
3. Squeeze half a lemon into the mixture.
4. Add one heaping spoonful of Dijon mustard for a small jar and two spoonfuls for a bigger jar.
5. Add rice vinegar to fill the jar the rest of the way up.
You also can add a few splashes of balsamic vinegar and dill.
Shake the mixture like you've never shaken anything before, taste test it and adjust the mixture to your liking. There are no exact measurements on this so you can experiment until you get it just to your liking and can pass it on to your family unless you want to carry it to your grave like the Aussies.
Posted by Mary (Mary's Musicology) at 12:41 AM 1 comments
Courtesy of Emeril Lagasse, 1999
Posted by Melanie Knowlton at 8:32 PM 0 comments
Posted by Melanie Knowlton at 11:16 PM 40 comments
Ingredients
1 Cup Soy Sauce
1 Clove Garlic
1 Tablespoon fresh ginger
1/2 Teaspoon toasted sesame oil
1 Cup pure maple syrup
4 Fresh Salmon fillets, well rinsed
Directions
1. Preheat oven to 450
2. Mix the soy sauce, garlic, ginger, sesame oil, and maple syrup in a blender.
3. Spread all of the soy mixture over the fish evenly in a baking dish.
4. Marinate the fish for however long you want- 1hr-24hrs, the shorter amount of marinating time, the more you will taste the fish.
5. Bake the fish for about 18 minutes, or until fish flakes easily with a fork.
Posted by a.love at 3:06 PM 3 comments
This is the steak I made for my husband and we were "just friends." According to him, this is what bought me my ticket into his heart. I guess it's true, the way to a man's heart IS through his stomach!
Ingredients
Flank Steak
1 16 ounce can of peach halves
4 tablespoons of butter
1 cup of chili sauce
4 tablespoons of Worcestshire sauce
2 beef bouillon cubes
1/2 cup of apple cider vinegar
2 cloves of garlic
Directions
1. Drain Syrup from the peaches and put Syrup into saucepan that is on low-medium heat.
2. Add remaining ingredients except for the peach halves (*butter, chili sauce, worcestshire sauce, bouillon cubes, apple cider vinegar, and garlic cloves)
3. Whisk together and simmer for 10 minutes.
4. Lightly score flank steak & pour warm marinade over steak.
5. Let the steak sit sit for 2-3 hours or refrigerate over night.
BBQ or BROIL INSTRUCTIONS BELOW
1. Preheat broiler.
2. Place steak on broiling rack.
3. Broil 2-3 inches from heat for 5-7 minutes, basting once with marinade.
4. Turn.
5. Add peaches, cut side up, and baste all.
6. Broil 5-7 minutes longer, basting once.
7. Let steak sit for one minute, then carve it on the slant into fairly thin slices.
8. Drizzle with warm marinade and garnish with peaches
Posted by a.love at 2:15 PM 3 comments
Posted by Melanie Knowlton at 12:54 PM 0 comments
Posted by Tracy ~Seeking Refinement~ at 7:23 PM 4 comments
This is one of my favorite treats (especially when it's cold and out of the fridge.) This is my version of soul food.
Ingredients
2 Cups Granulated Sugar
1 Cup Butter
6 Ripe Bananas, Mashed
4 Eggs, well beaten
2 1/2 Cups Flour
1 TSP Salt
2 TSP Baking soda
Directions
1. In a large bowl cream together the sugar and butter until fluffy.
2. Add bananas and eggs, blend.
3. Sift together the flour, salt, and baking soda.
4.Carefully blend the floud mixture into the banana mixture.
5. Pour the batter into 2 greased 9x5x3 inch loaf pans
6. Bake in a pre-heated 350 oven for 50-55 minutes.
7. Cool for 10 minutes.
8. Remove the loaves from the pans and cool completely on racks before serving.
*Remember-testing the bread with a toothpick won't necessarily b e accurate due to the bananas.
Posted by a.love at 4:47 PM 3 comments
Posted by a.love at 1:56 PM 1 comments
Posted by Melanie Knowlton at 8:16 PM 3 comments
I am a BIG fan of breakfast and I could eat it for ANY meal or at ANY time. This was SO easy to make and enough for a real breakfast the next day.
Ingredients
8 Eggs
3/4 Cup Milk
1.5 Cups Shredded Cheese
8 Slices of diced bacon
1 frozen 9-inch deep pie shell
Directions
Beat all of the ingredients together
Pour into the pie shell
Bake at 350 for 45 minutes or until browning
Posted by a.love at 2:45 PM 4 comments
Posted by Melanie Knowlton at 11:25 PM 4 comments
The toughest part about this recipe is stuffing the shells and even then, it's not tough, it's time consuming. I'd set aside an hour for creating and clean up aside from the 45 minute bake time. What is great about it is that you can make it the night before, just leave the sauce off the top, and bake the next day if you just wanted to be productive.
Ingredients
1 package (8 oz) Manicotti Shells
2 jars (26 oz each) Marinara Sauce
2 Eggs
2 Cups Lowfat Ricotta Cheese
4 Cups (16 oz) Mozzarella Cheese
1 Cup (4 oz) Grated Parmesan Cheese
1/4 Cup chopped fresh parsley or 1 TBSP dried parsley
Directions
1. Cook Manicotti shells according to package directions; drain. Preheat oven to 350. Spray bottom of 15x10x2 inch glass baking dish with nonstick cooking spray. Spread 1 jar marinara sauce over bottom of baking dish.
2. Beat eggs in large bowl. Stir in ricotta, 3 cups Mozzarella, 3/4 cup Parmesan and Parsley. Fill each cooked shell with ricotta mixture. (I used a very small spatula for this and it worked really well!) Arrange filled shells in baking dish over sauce. Top with second jar of marinara (I used 1/2 of the second jar), remaining Mozzarella, and 1/4 cup Parmesan.
3. Cover with foil and bake for 45 minutes or until bubbly. Uncover and continue baking about 5 minutes or until cheese is melted. Let stand for 5 minutes before serving.
Serves 6
*Recipe is from Favorite Brand Name Recipes
Posted by a.love at 4:24 PM 0 comments
Posted by a.love at 5:32 PM 2 comments
Recipe courtesy Emeril Lagasse, 2004
This soup is one of my favorites! It's very hearty - and will definitely warm you up on a cold day with it's spicy-curry flavor. It's a unique dish, but don't be afraid to try it! Valery, this one's for you! :)
Posted by Melanie Knowlton at 4:15 PM 0 comments