5 Chicken Breasts, cooked
1/2 Head of Cabbage(shredded)
3 Large onions, diced
3 Chicken Bullion Cubes
1 Small Bottle of Ketchup
2 Jalapeno Peppers(dieced)
Olive Oil
Saute the cabbage and onions in some olive oil. Disslove the bullion cubes in 1/2 cup water and add to cabbage mixture. Continue to simmer until the cabbage is soft. Add the cut up chicken and ketchup and mix well. Add the jalapeno peppers and simmer for 20 minutes. Serve warm with corn chips or nacho chips. This is very good.
Saturday, November 6, 2010
DEEP FRIED CHEESE
Cheddar Cheese or
Mozzarella Cheese
Cut cheese up in medium cubes. Have oil hot in deep fryer or a deep skillet and drop them in. They will make a crust but do not let them scorch or burn. They should be light brown. The cheese will be soft and moist inside. When done add some salt and pepper to them if you like.
Mozzarella Cheese
Cut cheese up in medium cubes. Have oil hot in deep fryer or a deep skillet and drop them in. They will make a crust but do not let them scorch or burn. They should be light brown. The cheese will be soft and moist inside. When done add some salt and pepper to them if you like.
ROASTED BLACK GRAPES
Black Grapes
Olive Oil
Sugar
Wash grapes and dry them. Put some olive oil on them and then sprinkle sugar on them and let them roast in the oven for around 10 minutes to bring out the flavor of the grapes.
Olive Oil
Sugar
Wash grapes and dry them. Put some olive oil on them and then sprinkle sugar on them and let them roast in the oven for around 10 minutes to bring out the flavor of the grapes.
PEPPERMINT CHRISTMAS COFFEE
1 Tablespoon Nescafe Taster's Choice Coffe Granules or any type instant coffee, dissolved in 1/3 cup boiling water
2 Teaspoons Nestle Nesquick Chocolate Flavored Syrup
1/4 Cup Milk
1/4 Cup Peppermint Mocha Flavor Nestle Coffee-Mate Liquid Coffee Creamer
Combine coffee granules and syrup in cup. Steam milk and coffee mate in another cup in microwave on 100% power for 1 minute and pour over coffee chocolate syrup mixture. Stir well.
2 Teaspoons Nestle Nesquick Chocolate Flavored Syrup
1/4 Cup Milk
1/4 Cup Peppermint Mocha Flavor Nestle Coffee-Mate Liquid Coffee Creamer
Combine coffee granules and syrup in cup. Steam milk and coffee mate in another cup in microwave on 100% power for 1 minute and pour over coffee chocolate syrup mixture. Stir well.
THANKSGIVING COFFEE
1 Cup Prepared Coffee
1 Stick Pack or 1 Tablespoon Coffe-Mate Powdered Coffee Creamer
1 Tablespoon Light Cool Whip
1/2 Teaspoon Grated Nutmeg
Combine coffeee and coffe mate in a large mug. Stir well. Top with whipped cream and sprinkle with nutmeg on top.
1 Stick Pack or 1 Tablespoon Coffe-Mate Powdered Coffee Creamer
1 Tablespoon Light Cool Whip
1/2 Teaspoon Grated Nutmeg
Combine coffeee and coffe mate in a large mug. Stir well. Top with whipped cream and sprinkle with nutmeg on top.
POTATO EGG BITES
20 Samll Round Red Potatoes
Water for cooking
1/2 Cup Bottled Ranch Dressing or more to your taste
1 Teaspoon Onion Salt
1 Teaspoon Dried or fresh Dill Weed
6 Hard-boiled Eggs, chopped
1/2 Cup Finely Chopped Green Onions with Tops
1/2 Cup Finely Chopped Red Pepper
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors.
Water for cooking
1/2 Cup Bottled Ranch Dressing or more to your taste
1 Teaspoon Onion Salt
1 Teaspoon Dried or fresh Dill Weed
6 Hard-boiled Eggs, chopped
1/2 Cup Finely Chopped Green Onions with Tops
1/2 Cup Finely Chopped Red Pepper
Place potatoes in large saucepan. Cover with water. Bring to boiling. Reduce heat and simmer until potatoes are tender, about 15 to 20 minutes. Drain. Cool. Cut each potato in half. Cut a small slice off bottom of each half so it can stand upright. Using a small spoon, carefully scoop out center of each potato half, leaving a firm shell. Set aside. Coarsely chop potato centers. Set aside, Reserve potato shells. In medium bowl, stir together salad dressing and seasonings until well blended. Stir in eggs, onions, red pepper, and reserved potato centers until evenly coated with dressing. With a small spoon, carefully mound about 2 tablespoons of salad mixture into each shell. Cover and chill to blend flavors.
Sunday, October 31, 2010
CORN AND BACON FRITTERS
6-8 Chicken Pieces
6-8 Pieces Thick-cut Bacon or 2/3 cup cooked and crumbled
2 Cups Bisquick
1 Egg
1/2 Cup Milk
Salt and Pepper to taste (lots of Pepper)
Few Drops of Hot Sauce
5 large Ears of Corn, husked, cut off whole kernels
1 Large Bunch Green Onions, chopped
2 Tablespoons Fresh Parsley, minced
Olive Oil and Butter for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.
In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.
In a heavy skillet, heat 1 Tbsp. each of olive oil and butter. When the fat is hot, add the pancake mixture, use about 1 Tbsp. per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while fixing the rest of these. Very good. Can used frozen corn if you do not have fresh. Just let unthaw.
6-8 Pieces Thick-cut Bacon or 2/3 cup cooked and crumbled
2 Cups Bisquick
1 Egg
1/2 Cup Milk
Salt and Pepper to taste (lots of Pepper)
Few Drops of Hot Sauce
5 large Ears of Corn, husked, cut off whole kernels
1 Large Bunch Green Onions, chopped
2 Tablespoons Fresh Parsley, minced
Olive Oil and Butter for frying
Cook the bacon in a heavy frying pan over medium-high heat, or microwave between layers of paper towel, until it is very well cooked and crispy. Let cool, then crumble. Set aside.
In a large bowl, mix the Bisquick, egg, milk, salt and pepper, and hot sauce. The mixture should be thick, like muffin batter; if it's runny, add a little more Bisquick. Let sit 10 minutes, then add the corn, green onions, parsley, and bacon. Fold together until well combined, but gently, or the pancakes will be tough.
In a heavy skillet, heat 1 Tbsp. each of olive oil and butter. When the fat is hot, add the pancake mixture, use about 1 Tbsp. per pancake. Brown well, flip, and brown again. Place the finished pancakes on a rack set over a baking sheet - you may be tempted to drain on paper towels, but this will make the fritters soggy. Keep warm in a 250 degree oven while fixing the rest of these. Very good. Can used frozen corn if you do not have fresh. Just let unthaw.
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