(Page 4 of 4: Viewing entries 31 to 38)  
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i am the queen- of the house
Purred: Mon Sep 21, '09 6:58pm PST 
Stuffed Peppers with Turkey (or Beef) and Vegetables


4 green bell peppers, tops removed, seeded
1 pound ground turkey (or ground beef)
2 tablespoons olive oil
1/2 onion, chopped
1 cup sliced mushrooms
1 zucchini, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 cup fresh spinach
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon tomato paste
Italian seasoning to taste
garlic powder to taste
salt and pepper to taste

Preheat oven to 350 degrees F (175 degrees C).

Wrap the green bell peppers in aluminum foil, and place in a baking dish. Bake 15 minutes in the preheated oven. Remove from heat.

In a skillet over medium heat, cook the turkey until evenly brown. Set aside. Heat oil in the skillet, and cook onion, mushrooms, zucchini, red bell pepper, yellow bell pepper, and spinach until tender. Return turkey to the skillet. Mix in the tomatoes and tomato paste, and season with Italian seasoning, garlic powder, salt, and pepper. Stuff the green peppers with the skillet mixture.

Return peppers to the oven, and continue cooking 15 minutes.

and ENJOY!!!way to goway to go


Caspie the- friendly pommie
Purred: Sat Sep 26, '09 12:10pm PST 
Krispy Kreme Doughnuts

Raised doughnuts:

2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze

Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.

Chocolate glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet chips

Heat butter and chocolate over low heat until chocolate is melted;
remove from heat. Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Makes: 2−3 dozen doughnuts



Happiness is- having the love- of a dog
Purred: Tue Sep 29, '09 6:45am PST 
OOOOOh Mom is in heaven...first fried dough...Now crispy creme donuts.....OOOOOOOOH


i am bossy!!
Purred: Mon Oct 5, '09 12:08pm PST 

1/2 pound ground pork
1 cup finely shredded cabbage
1/4 cup finely shredded carrot
2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro
1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic
1 teaspoon chile sauce
1 tablespoon cornstarch
1 tablespoon water
1 (16 ounce) package spring roll wrappers
4 teaspoons vegetable oil

Preheat oven to 425°F.

Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.

In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.

Mix cornstarch and water in a small bowl. Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close.

Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.

Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil.

Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes.

Makes 12 spring rolls.


i am the queen- of the house
Purred: Mon Oct 5, '09 12:10pm PST 

2 1/3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 sticks (1 cup) butter
3/4 cup granulated sugar
3/4 cup brown sugar
4 tablespoons Kahlua Vanilla Rum
1/2 teaspoon vanilla bean paste (optional)
3 small or 2 large eggs
2 cups chocolate chips or chunks
1 1/4 cup walnuts, pecans or Macadamia nuts, chopped
1/2 cup raisins, Craisins or dried cherries, chopped

Preheat oven to 375°F.
Before Baking:
Remove butter and eggs from refrigerator about 20 minutes before baking. Soak raisins, Craisins or dried cherries (or a combination of these) in 4 tablespoons of Kahlua Rum for 1 hour before using. After dried fruit have soaked up the rum, measure two tablespoons of rum/raisin liquid and reserve to add to cookie dough.
Cut sheets of Reynolds Parchment Paper to fit the cookie sheets that will be used. The paper helps to keep the bottoms of the cookies from becoming too browned and the cookies slide off the hot sheets easily, making clean-up a breeze.

Making the Cookies:
In the bowl of an electric mixer, beat together butter and the two kinds of sugar until creamy. Add one egg at a time, beating after each one is added. Stir in 2 tablespoons of vanilla rum and the bean paste.
On a piece of Reynolds Parchment Paper, sift together flour, baking soda and salt. Folding paper in the center, gradually pour flour mixture into the mixer bowl while mixing at the lowest speed. Mix only until combined; do not over-mix or the cookies will be tough.

Using a wooden spoon, stir in chocolate chips, chopped nuts and dried raisins/fruit.

Drop onto baking sheets lined with Reynolds Parchment Paper by spoonfuls using a small ice cream or cookie scoop or two large tablespoons.

Bake from 9-12 minutes or until golden brown along the edges. Remove from oven and allow to cool for 2-3 minutes before removing to a cooling rack or flat cool surface.

Variation: Drizzle or dip cooled cookies with tempered chocolate or dipping chocolate.

Makes 50-60 cookies, depending on size.

Note: Most of the alcohol evaporates during baking, but you may substitute the rum with 1 teaspoon vanilla extract in 1 1/2 tablespoons of water in this recipe, if desired.


i just wonna- kiss!
Purred: Mon Oct 5, '09 12:12pm PST 

5-7 lb. chuck roast
6-8 oz. frozen corn
6-8 oz. frozen peas
12-16 oz. carrot slices
1 can French cut green beans, drained
1 29 oz. can whole/diced canned potatoes
1 14.5 can Delmonte diced tomatoes with basil, garlic and oregano: 14.5 oz. can
1 large white onion or 1/2 pkg. of pearl onions, finely chopped
1 beef stew seasoning packet
beef bouillon cubes (1 per 1 c. water added)
garlic salt, to taste
pepper, to taste
4-6 c. warm water

Slice off excess fat from chuck and cut into bite size pieces. Add all ingredients into Crock-Pot. Add more or less ingredients to size desired. Set Crock-Pot to high and cook until vegetables are tender and meat is cooked through.kissing


Caspie the- friendly pommie
Purred: Fri Oct 16, '09 9:09am PST 
Hot Apple Cider



* 6 cups apple cider
* 1/4 cup real maple syrup
* 2 cinnamon sticks
* 6 whole cloves
* 6 whole allspice berries
* 1 orange peel, cut into strips
* 1 lemon peel, cut into strips


1. Pour the apple cider and maple syrup into a large stainless steel saucepan.

2. Place the cinnamon sticks, cloves, allspice berries, orange peel and lemon peel in the center of a washed square of cheesecloth; fold up the sides of the cheesecloth to enclose the bundle, then tie it up with a length of kitchen string. Drop the spice bundle into the cider mixture.

3. Place the saucepan over moderate heat for 5 to 10 minutes, or until the cider is very hot but not boiling.

4.Remove the cider from the heat. Discard the spice bundle. Ladle the cider into big cups or mugs, adding a fresh cinnamon stick to each serving if desired.

way to go


i am the queen- of the house
Purred: Fri Jan 8, '10 11:47am PST 
looks like i got behind on posting cooking stuff

we will have some new things up this weekhappy dancehappy dancehappy dancepuppykittydog

  (Page 4 of 4: Viewing entries 31 to 38)  
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