1 tsp. salt
1 tbsp. soy sauce or Braggs Liquid Aminos
3 splashes of ginger juice OR 1/2 tsp. of freshly grated ginger root
1/5 tbsp. butter, cubed1 tbsp. rice wine vinegar
I highly recommend the Braggs Liquid Amino Acids, taste just like soy sauce, but with way less sodium, give them a try!Number of Servings: 4Thank you to SparkPeople user LEDANSER.
Todays recipe is NOT a healthy one it is just YUMMY
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
16 slices Bacon
1-1/2 cup Ketchup
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and eggs in a large mixing bowl.
Mix the ingredients until well combined. Form the mixture into small balls. Put two slices of bacon crisscrossed hanging over the edges of each the opening of a muffin tin. Then put the ball in the cent of meat in the center of the bacon. Wrap the bacon over the top of the meat. Repeat with each of the hole in the muffin tin.
Cover the top of the each meatloaf muffin with a small amount of ketchup.
Bake for 45 minutes, then add more ketchup to taste.p. Bake for another 15 minutes.
The makers of Hungry Jack® pancake mix, syrup and potatoes are shouting out to all the creative amateur home cooks out there, to explore the contents of your pantry and recognize the possibilities for creating delicious meals using Hungry Jack pantry staples.
Most of us usually have lots of items in our pantry and the end result of our cooking is limited only by our creativity. And Hungry Jack is inviting Americans to use their creative potential, come come up with their creative and of course, original recipes that use Hungry Jack pancake mix, syrup, and/or potatoes and share them at www.useupthebox.com (or send your recipe to them via snail mail).
The original recipes are accepted until October 23, 2012 and the grand prize winner, voted for online in January 2013, will get to go home with a check for $8000.
For specific requirements for the recipes be sure to check out their website, but in short, they need to fit into any of the three categories – Breakfast for Dinner, Appetizers, and Sweet Treats – they must not contain ANY alcohol and they must use at least one of the following Hungry Jack products: Pancake and Waffle Mix (1 cup dry mix), Microwaveable Syrup (¼ cup), Instant Mashed Potatoes (1 cup), Hashbrown Potatoes (1 carton), Casserole Potatoes (1 box).
If you are just an amateur home cook, you don’t have to worry about the pro chefs winning the competition as the competition is open ONLY to people just like you. To amateur home cooks.
A deliciously cheesy twist on pasta and cheese
- 1 pound Penne pasta
- 2 cups heavy cream
- 1 teaspoon Basil, dried
- 1 cup Crushed tomatoes in heavy puree
- 1 small (4oz) package each of mozzarella, mild cheddar, provolone, and asiago
- 1/4 cup gorgonzola cheese, crumbled
- Preheat oven to 375 degrees F. Spray a 9-by-13-inch casserole dish with cooking spray.
- Boil pasta two minutes less than the package directs in plenty of well-salted water and set aside. Meanwhile, in a large bowl, mix together the cream, crushed tomatoes, basil, 1/2 of the cheese packages and all of the gorgonzola cheese.
- Add cooked pasta to the cream and cheese mixture. Stir to combine. Pour into prepared casserole dish and top with remaining 1/2 cup the cheese. Bake for 30 minutes, or until top is browned slightly and pasta is bubbling hot. Serve immediately.
Here is a delicious beef stew recipe from Paula Dean.
- 2 pounds stew beef
- 2 tablespoons vegetable oil
- 2 cups water
- 1 tablespoon Worcestershire sauce
- 1 clove garlic, peeled
- 1 or 2 bay leaves
- 1 medium onion, sliced
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- Dash ground allspice or ground cloves
- 3 large carrots, sliced
- 3 ribs celery, chopped
- 2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
Have you tasted Dunkin’ Donuts® packaged coffee? If you haven’t, it’s a perfect time to try. They have just announced a new promotion where you can win some exciting prizes just for your photo. You heard me right – a picture of yourself could land you a year’s supply of coffee or some nice grocery gift cards.
Dunkin’ Donuts launched the promotion on July 22 and from then until August 26, they are each week giving away a $100 Grocery Gift Card. Additionally, one winner will be getting his or her own Dunkin’ Donuts branded extra-large coffee mug and the luckiest of all, will get a $10,000 Grocery Gift Card. This lucky grand prize winner will be selected on or around August 29, 2012.
In order to participate, head over to www.dunkinathome.com/mug-up, read about the rules of the promotion and get started. You need to put on your best smiling face, grab your favorite coffee mug and take a picture of you. Once done, upload it to their website.
Dunkin’ Donuts packaged coffee is available in where you buy your groceries and comes in 22-ounce, 24-ounce, and 40-ounce bags.
Easy to bake a lasagne tha tastes and looks as good as the full fat version but with about 200 calories per serving. Best of all- you DON’T have to cook the noodles ahead of time! And it’s LOADED with 20 grams protein per serving.
~20 oz packageof lean ground turkey
~2 cups “Classico” Fire roaste tomato and Garlic pasta sauce
~ 15oz can diced tomatos- undrained
~2 cups small curd fat free cottage cheese
~ 1 cup 2% shredded mozzarella cheese
~1/2 cup shredded parmesan cheese
~1/2 teas salt
~1/2 teas pepper
IN a non stick pan over medium heat, brown the turkey Add the pasta sauce, the canned tomatos, and the water and allow to simmer 10 minutes.
meanwhile pre heat oven to 350.
In a 9 by 13 oven safe cassarole dish place a light coating of the meat sauce(about 1 cup). Lay 3 uncooked noodles lengthwise. Top with about 1 cup more of the meat sauce and half of the cheese mixture. Lay 3 more noodles on top of the first 3 and repeat the sauce and cheese layers. Top with a final 3 noodles- the rest of the sauce and the remaining half of the mozzarella cheese.
Cooked covered with foil for 45 minutes. Uncover an cook a additional 10minutes(until cheese is bubbly and starts to brown) then remove from oven and allow to stand for 10 to 15 minutes before cutting. This step is VERY important because is allows the fluids to soak into the noodles. If you cut too soon you will have runny lasagne.
Slice in between the 3 noodles lengthwise then divide into 4 sections cross wise- this will give you the 12 perfectly proportioned servings.
So another season of Next Food Network Star is over and we have another show to look forward to. Do you think you will watch it? Do you think a show like Rebel with a Culinary Cause is something interesting you want to see? Do you think it will last more then a season or two like so many of the winners of Food Network Star have?
I enjoyed the creativity AND he turned out to actually be a pretty nice kid (not to mention like Alton Brown 2.0), but is it something I will watch? Would I ever really make or want to eat deep fried sardine bones or a gelatin mold casaer salad dressing topping?
For me the answer is probably no. It is sad to say, but whereas I watch all of the “Impossible” missions and most all of the competitions, there are very few of the cooks that I enjoy watching their show regularly. I might click on Paula or Rachel or Chef Simon if I am in the mood to see some cooking or for background noise, but I guess when the competition dust settles so does my interest. When I do watch and it really has my attention is when they are making something normal that I would actually like to eat rather then something that frankly may sound good, but lets face it unless they come cook for me I am never going to eat it.
What about you will you be watching Rebel With a Culinary Cause
If you have a really good original breakfast recipe that uses at least one pouch of Martha White Muffin Mix, don’t let the opportunity to win cash prizes get to waste.
Martha White®, producer of baking mixes has just launched Martha White Holiday Muffin Mix Challenge, where legal residents of the 50 United States and D.C., age 18 or older, can participate.
Eligible for entry are original recipes using at least one pouch of Martha White Muffin Mix. You submit your recipe and also read the official rules of the challenge at www.marthawhite.com
The given out prizes are the following:
A Grand Prize Winner in each recipe category:
$3,000 and a year’s supply of Martha White® Muffin Mix
2 Runner-Up Winners in each recipe category:
$500 and a year’s supply of Martha White Muffin Mix
The challenge opened for entries July 18, 2012 and is continuing through September 12, 2012. The winners will be announced in November, just in time to use the muffin mixes for your holiday dishes.
Peanut Butter Brownies
• 1 jar of peanut butter 16oz
• ½ cup of honey
• 1 large egg
• ½ teaspoon of baking soda
Mix Everything in a large bowl
Line a baking dish with parchment paper
and then evenly spread everything out.
Bake at 300 degrees for 30 minutes or until
a knife or toothpick is inserted and removed