Sunday, February 28, 2010
Friday, February 26, 2010
Thursday, February 25, 2010
- "Are you looking for a job yet?"
- "Are you still working on your dissertation?"
- "Does she still have a lovey?"
- "Is he walking yet?"
- "Are you still living at home?"
- "Are you pregnant yet?"
- "Are you still on a diet?"
Wednesday, February 24, 2010
3-4 lb. fryer chicken
salt and pepper
1 cup water
Preheat oven to 500°F. Salt and pepper chicken. Sear uncovered in oven for 10-15 minutes. Add 1 cup water, cover, and reduce heat to 350°F. Bake for 1 ½ hours.
Make gravy and serve with rice and peas.
Tuesday, February 23, 2010
Monday, February 22, 2010
Heat 2 teaspoons oil in a soup pot or Dutch oven over medium heat. Add onions and cook, stirring, until softened, 3 to 5 minutes. Add garlic and cumin; cook for 1 minute. Add broth, lentils, bulgur, tomato paste and bay leaf; bring to a simmer, stirring occasionally. Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes. Discard the bay leaf.
Ladle about 4 cups of the soup into a food processor and puree. Return the pureed soup to the soup pot and heat through. Stir in lemon juice and season with pepper.
Just before serving, ladle the soup into bowls. Heat the remaining 4 teaspoons oil in a small skillet and stir in paprika and cayenne. Drizzle about 1/2 teaspoon of the sizzling spice mixture over each bowlful and serve immediately.
Tip: You can replace red lentils with brown lentils; add 1/2 cup water and simmer 40 to 45 minutes.
Sunday, February 21, 2010
1 cup (3 ½ oz.)
½ lb (8 oz.) Velveeta
¼ cup milk
dash of pepper
1 tablespoon flour
Cook macaroni as directed on package. In saucepan, combine Velveeta, milk, pepper, and flour and stir until melted. Add macaroni. Spread into casserole dish. Bake at 350°F for 20 minutes.
Friday, February 19, 2010
1 cup quinoa, rinsed
3 Tablespoons light-brown sugar
1/8 teaspoon cinnamon
¼ teaspoon salt
¼ cup pistachio meats
¼ cup dried cranberries or sour cherries
1/2 cup raw barley
6 1/2 cups stock
1/2 tsp salt
3-4 Tbs (I used only 3)
3-4 Tbs sherry
3 Tbs butter
2 cloves minced garlic
1 cup chopped onion
1 lb sliced mushrooms ( I used more)
pepper to taste
cook barley in 1 1/2 cups stock until tender (about 20-25 min)
add rest of stock, soy sauce and sherry
saute onion and garlic and when soft add mushrooms and salt
when tender add mushroom/onion mixture into barley pot
simmer 20 minutes over lowest heat
1 cup rice
1 qt milk
2 beaten eggs
1/2 tsp cinnamon
1/2 cup sugar
Cook rice, milk and sugar together until rice is
tender. While piping hot, fold in beaten eggs. Add
cinnamon. Mix thoroughly, till you can't see egg.
Transfer to or shallow bowl. Sprinkle
2 Cloves fresh garlic minced1 1/2 cups mayo1/4 cup fresh parmesen cheese2 Tbsp fresh, lemon juice2 Teaspoons worchestershire sauce2 Teaspoons Djon mustard(I added some anchovie paste...don't know how much)
1.5 pound loaf:
1 1/8 cup water
3 cup bread flour
1 1/2 tbsp dry milk
1 1/2 tbsp sugar
1 1/4 tsp salt
1 1/2 tbsp butter
1 1/2 tsp yeast
I have a dough setting on my machine and this is
what I use. When the bread
is done, I roll it out as thin as I can get it in an
oblong shape. Then
layer on approx. 1 lb baked ham, 1 pound provolone
(I used swiss the other
day), 1/2 pound of American. Alternate the layers.
I don't think I use
quite the full amounts because I find it is too
much, but you can decide how
much stuffing you like.
(moisten, pat, seal). Bake
seam side down. Make shallow cuts in the top.
450 for 20 minutes.