Saturday, April 20, 2013

 Copy Cat Cod
 
Ingredients:


Servings:

2



1 1/2 lbs fresh cod fish fillets
1 tablespoon butter
1/2 lemon, juice of
2 small tomatoes
2 tablespoons grated Parmesan cheese

Spice Blend

1/4 teaspoon salt
1/4 teaspoon paprika
1 dash black pepper
1 dash cayenne pepper

Directions:

1
Combine all spices in a small bowl and set aside.
2
Preheat oven to 425°. Cut fish into 4 (two per serving), and place fillets in a 9 x 13-inch baking pan.
3
Melt butter in a small bowl in the microwave for 10-20 seconds. Brush the top of each fillet with butter, squeeze little lemon juice on the fish, then sprinkle the spice blend evenly over the top of each fillet.
4
Arrange 2 to 3 tomato slices over top of each fillet.
5
Sprinkle grated Parmesan cheese over each tomato slice. Each slice should be about half covered.
6
Bake the fish, uncovered, for 8 minutes, then turn oven to a high broil and continue to cook for 6 to 8 minutes, or until cheese on tomatoes begins to brown.
7
Serve two pieces of fish per serving with rice on the side.

Throw away your shaving cream! Much too expensive! Hair conditioner works much better and is much cheaper!
Mix foundation and moisturizer (50/50) and dab on with a sponge. It will give a translucent, more natural look.
Substitute baby oil for facial cleansing cream.
Face...
Mix equal parts of water and cider vinegar to cleanse and tone your skin.
After Bath Splash...
Fill a plant mister with your favorite after bath splash. You can spritz yourself from head to toe without wasting a drop.
Bath...
Add a capful of perfume to your bath water. Soak in the scented water for ten minutes.

Dead Skin...
Rub a small amount of Miracle Whip (not mayonnaise) into your skin and let it dry a few minutes. While your skin is still slightly moist, massage it vigorously with your fingertips. You'll be surprised at how much dead skin will roll right off. This treatment is very good for feet, elbows, knees and face.
Eyes...
Before retiring, apply castor oil around your eyes. Make sure it is the odorless form. Plastic surgeons use this on their patients following surgery.

Kitchen Charts - Conversions for U.S. and Metric

U.S. CUPS TO GRAMS

All-Purpose Flour and Confectioners' Sugar

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 110 grams

Brown Sugar

1/8 cup = 25 grams
1/4 cup = 50 grams
1/3 cup = 65 grams
3/8 cup = 75 grams
1/2 cup = 100 grams
5/8 cup = 125 grams
2/3 cup = 135 grams
3/4 cup = 150 grams
7/8 cup = 175 grams
1 cup = 200 grams

Butter or Margarine

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Cake Flour

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 70 grams
7/8 cup = 85 grams
1 cup = 95 grams

Cocoa

1/8 cup = 15 grams
1/4 cup = 30 grams
1/3 cup = 40 grams
3/8 cup = 45 grams
1/2 cup = 60 grams
5/8 cup = 70 grams
2/3 cup = 75 grams
3/4 cup = 85 grams
7/8 cup = 100 grams
1 cup = 125 grams

Flaked Coconut

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 45 grams
2/3 cup = 50 grams
3/4 cup = 60 grams
7/8 cup = 65 grams
1 cup = 75 grams

Granulated Sugar

1/8 cup = 30 grams
1/4 cup = 55 grams
1/3 cup = 75 grams
3/8 cup = 85 grams
1/2 cup = 115 grams
5/8 cup = 140 grams
2/3 cup = 150 grams
3/4 cup = 170 grams
7/8 cup = 200 grams
1 cup = 225 grams

Grated Coconut

1/8 cup = 10 grams
1/4 cup = 25 grams
1/3 cup = 35 grams
3/8 cup = 40 grams
1/2 cup = 50 grams
5/8 cup = 60 grams
2/3 cup = 65 grams
3/4 cup = 75 grams
7/8 cup = 85 grams
1 cup = 100 grams

Ground Almonds

1/8 cup = 20 grams
1/4 cup = 40 grams
1/3 cup = 55 grams
3/8 cup = 65 grams
1/2 cup = 85 grams
5/8 cup = 105 grams
2/3 cup = 110 grams
3/4 cup = 130 grams
7/8 cup = 150 grams
1 cup = 170 grams

Slivered Almonds

1/8 cup = 10 grams
1/4 cup = 20 grams
1/3 cup = 25 grams
3/8 cup = 30 grams
1/2 cup = 40 grams
5/8 cup = 50 grams
2/3 cup = 55 grams
3/4 cup = 60 grams
7/8 cup = 70 grams
1 cup = 80 grams

 PEANUT BUTTER PIN WHEELS

Ingredients

  • 1 package (8 oz.) cream cheese , softened
  • 1 cup (2 sticks) butter or margarine , softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all purpose flour
  • 1/8 teaspoon salt
  • 36 to 40 REESE'S Peanut Butter Cups Miniatures
  •   Additional granulated sugar
  •   powdered sugar
  • 3 tablespoons REESE'S Peanut Butter , creamy

Directions

  1. Beat cream cheese, butter, granulated sugar and vanilla in large mixer bowl until light and fluffy. Stir together flour and salt; gradually beat into cream cheese mixture, beating until well blended. Divide dough into half; cover and refrigerate about an hour or until firm.
  2. Remove wrappers from peanut butter cups. Carefully place each peanut butter cup on its side and cut through the cup, separating the top from the peanut butter filling and bottom. Set the peanut butter cup tops aside. Chop the bottom sections with a little bit of granulated sugar into very fine pieces; set aside. (The granulated sugar helps to keep the mixture from clumping.)
  3. Heat oven to 350°F. Line cookie sheets with parchment paper or grease lightly. Roll half of dough at a time on lightly floured surface to a thickness of 1/8 inch. (Keep remaining dough in refrigerator until ready to use.) Cut into 3-inch squares. Use spatula to lift and place squares 1 inch apart on prepared cookie sheet.
  4. Place about 1 teaspoon of chopped peanut butter cup mixture in center of each square. Cut from each corner of square to within 1/2 inch of center and filling. Bring every other point into center and press dough together to form pinwheel.
  5. Bake 12 to 14 minutes or until lightly browned. Cool cookies completely. Sprinkle cookies with powdered sugar. "Glue" peanut butter cup top to cookie with about 1/4 teaspoon peanut butter to form center of pinwheel. Makes about 36 cookies.

Kids corner recipes for kids
Banana Pops

2 medium bananas, peeled and halved crosswise
1/4 cup crisp rice cereal
1 tablespoon toasted chopped coconut
1 tablespoon finely chopped peanuts
1/4 teaspoon ground nutmeg, ground cinnamon, or apple pie spice
2 teaspoons maple-flavored syrup

Insert a wooden craft stick into the cut end of each banana half. Place on a baking sheet. Freeze 1 hour or until bananas are firm.

Meanwhile, in a shallow dish mix cereal, coconut, peanuts, and nutmeg. Brush frozen bananas with syrup, then roll in cereal mixture to coat.

Wrap each pop individually in plastic wrap; return to freezer. Freeze 2 hours more or until completely frozen. Store in freezer up to 2 days.

FOOD ART


FOOD ART


Cajun Chicken Fettuccine

http://whohasmoneyforgas.blogspot.com/
http://foodgasms1.blogspot.com/

Ingredients
2 ounces olive oil
12 ounces boneless chicken breast
1 tablespoon Cajun seasoning
1 teaspoon minced garlic
1/2 cup sun-dried tomatoes, steeped in water
1/4 cup red bell peppers, cut into strips
1/4 cup green bell peppers, cut into strips
1/4 cup yellow bell peppers, cut into strips
1/2 cup Spanish onions, cut into thin strips
1 cup mushrooms, washed and quartered
1/4 cup white wine
1/2 cup heavy cream
1 cup chicken broth
1 tablespoon fresh basil leaf, chopped
1 tablespoon fresh parsley, chopped
Salt and white pepper
2 tablespoons grated Parmesan cheese
16 ounces cooked linguini
4 bread sticks

Directions
Heat medium sauté pan; add olive oil, and lightly brown chicken strips and season with Cajun spice. Add minced garlic, cut peppers, mushrooms, sun-dried tomatoes and onions and cook until vegetables are soft and onions translucent. Add white wine, heavy cream and chicken stock and simmer for 2 to 3 minutes or until sauce thickens slightly.

Season with salt and pepper and add fresh herbs. Add cooked and heated pasta and toss with Parmesan cheese and serve in large pasta bowls garnished with bread sticks and fresh grated Parmesan cheese!
Flubber
http://foodgasms1.blogspot.com/?m=1
  
Mixture 1:
1 ½ cups warm water
2 cups Elmer’s Glue

Food coloring

Mixture 2:
3 tsp. Borax
1 cup Warm Water
Stir mixture 1 together in 1 bowl.
Mixture 2 in another bowl.
Make sure both are mixed well.
Pour mixture 1 into mixture 2.


There is no need to stir the mixture but you can if you want because it is the chemical reaction that actually makes the flubber. When it is in a glob work it for 2-3 minutes. Initially it feels wet but it eventually dries up to the final product.

More benefits from Mother Nature
More benefits of Mother Nature
 You can mix honey with sugar + brown sugar as a good lip scrub! And mix brown sugar, honey, olive oil + rose water/ orange water (optional, + you can find it super cheap at middle eastern markets) for a skin exfoliate!
Nice and interesting

Friday, April 19, 2013

http://whohasmoneyforgas.blogspot.com/
http://foodgasms1.blogspot.com/


Asparagus with Eggs and Jack Cheese

Ingredients


30 spear(s) asparagus, ends trimmed
1 cup(s) extra-virgin olive oil, plus more for grilling
6 large eggs
6 slice(s) large crusty bread, halved
1/3 cup(s) freshly squeezed Meyer lemon juice
Sea salt and pepper
12 whole(s) anchovies
3/4 cup(s) oil-cured black olives, pitted and coarsely chopped
1 tablespoon(s) fresh chervil
1 tablespoon(s) fresh tarragon
Grated zest of 2 lemons
6 ounce(s) shaved dry Jack cheese

Directions

Preheat grill. Blanch asparagus in a large pot of boiling water for 3 minutes, then place in an ice bath until cold. Remove asparagus and dry with paper towels; set ice bath aside.
Rub asparagus with olive oil, and grill until just charred. Let cool to room temperature.
Boil eggs in shells for 6 minutes. Place in the ice bath and peel once cool. Set eggs aside and cut them into quarters just before serving.
Brush both sides of bread with oil; grill just until grill marks show. Set aside.
To make dressing, combine lemon juice with salt and pepper to taste in a small bowl. Mix well; whisk in 1 cup olive oil.
To serve, divide bread among 6 plates. Lightly coat grilled asparagus with dressing, then place spears on top of bread slices. Arrange egg quarters and anchovies on the plates, and sprinkle chopped olives. Drizzle remaining dressing, then add chervil, tarragon, lemon zest, and shaved cheese. Season to taste with salt and pepper.

http://foodgasms1.blogspot.com/
http://whohasmoneyforgas.blogspot.com/


 Submitted by Jess Nelson

I have two very quick and simple recipes that might interest the mom who is tight on time such as I am on a nightly basis. The first is a quick and simple potato soup and the second we call cheesy hot dish.

Potato Soup
1 pound cooked hamburger
diced potatoes of choice (red, russet, yellow) boil until tender
2 or 3 cans of cream of mushroom depending on how creamy you wish to make it
and about a 1/4 cup of milk to make it a little smoother.

Once the meat is cooked and the potatoes are boiled mix everything together and enjoy. Saltine crackers go great as a side with a class of cold milk

Cheesy Hot dish
1 pound of hamburger
3-4 cups of elbow noodles
1 small block of Velveta cheese
1 can of tomato soup.

Cook the burger and strain. Cook the elbow noodles and strain. While the burger and noodles are cooking melt the Velveta and a little bit of milk in the microwave. In a bowl empty the can of tomato soup and ad salt, garlic salt, and onion salt to liking. Once the Velveta is melted mix with the tomato soup and seasoning. Then add noodles and meat. Mix well and enjoy!

Cheese Tortellini Soup with Shrimp

Preparation Time: 5 mins
Cooking Time: 15 mins
Servings: 4

4 cups (32 fluid ounces) reduced-sodium chicken or
    vegetable broth
1 container (15 ounces) BUITONI Refrigerated Marinara Sauce
1 cup white wine
1/4 teaspoon ground cayenne pepper
1 package (9 ounces) BUITONI Refrigerated Three Cheese Tortellini
1/2 pound (51/60 count) small cooked shrimp
1 cup loose-pack frozen petite peas, thawed

COMBINE broth, sauce, wine and pepper in large saucepan. Bring to a boil over medium-high heat. Add pasta; reduce heat to medium. Cook, stirring occasionally, for 10 minutes or until pasta is tender.

ADD shrimp and peas; cook for an additional 1 minute. Serve immediately.

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf

Italian Ristorante Chicken Palermo

Source: Angela M. Lupo, owner of Caruso's Italian Ristorante, Gilbert, Arizona

4 chicken breasts, pounded thin and dredged in flour
1/2 cup oil (for frying)
1/4 cup white wine
2 tablespoons butter
1/2 cup chicken stock
1/2 cup peas
1/2 cup pepperoncini
1/2 cup artichokes
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oil in an oven-safe skillet. Add chicken breasts; cook until golden brown, about 2 minutes per side. Discard frying oil. Add wine, butter, chicken stock, peas, pepperoncini and artichokes, salt and pepper. Bring mixture to a boil.

Place skillet in a 375 degree F oven or on the stove over low heat for 6 to 8 minutes more.

Makes 4 servings.
- See more at: http://www.recipegoldmine.com/ccc/carusos-chicken-palermo.html#sthash.DgsR3urs.dpuf
Submitted byPerla Gomez-Casas
TRES LECHES MARBLE CAKE  

Ingredients:
1 white cake mix
1 chocolate cake mix
Oil, eggs, water as needed for cake mix
1 evaporated milk
1 condensed milk (lechera)
1 table cream or 1 cup of heavy cream
Cool whip
Fruit to decorate such as strawberry's, kiwis, mandarins, pecans

Make chocolate mix as instructed on box and put in 12"pan. Mix white cake mix as instructed and mix into the pan with chocolate mix. Mix with a spoon so it makes a swirl. Bake as instructed on box.
On a blender mix all three milks (evaporated, condensed, heavy cream) ***if desired u can add Kahlua or Baileys for an extra kick ***
Once cake is baked and cooled top with cool whip and decorate with fruit and nuts.. After baked poke holes on cake with fork and pour milk over till absorbed. then decorate refrigerate for about 20 min and serve. Enjoy:)
http://foodgasms1.blogspot.com/
Carrabba's style Italian Grill Sausage and Peppers
4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf

Carrabba's Italian Grill Sausage and Peppers

Source: Chef Chris Siconolfi, Carrabba's Italian Grill, Phoenix, Arizona - azfamily.com

4 Italian fennel sausage links
4 ounces marinara sauce
8 ounces Fresh Pepper Sauce

Fresh Pepper Sauce:
1 each red, yellow and green bell pepper
1 red onion
2 ounces crushed garlic
1/2 (#10) can crushed tomatoes
1/2 ounces pepper
1 ounce salt

Combine peppers, red onion and garlic. Cook for 5 minutes until al dente. Add pepper, salt and crushed tomatoes. Cook until sauce reduces to stew texture.

Spoon 8 ounces Fresh Pepper Sauce with marinara sauce in pan; reduce to stew texture. Grill links over grill until thoroughly cooked. Spoon the sauce on a plate and top with sausage links.
- See more at: http://www.recipegoldmine.com/ccc/carrabbas-sausage-peppers.html#sthash.MKvcNYJQ.dpuf
Lemon Yogurt Bundt Cake

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
I use non-fat Greek yogurt or low-fat yogurt with great results.
Directions

Preheat the oven to 350 degrees F.
Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper (Don't skip this). Grease and flour the pan.
Or, you can use a bundt cake pan but be sure to great and flour it well
Sift together the flour, baking powder, and salt into 1 bowl.
In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
Slowly whisk the dry ingredients into the wet ingredients.
With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
I always check my cakes 5 minutes before the recommended time, so I don't over bake it.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes.
Carefully place on a baking rack over a sheet pan.
While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
http://foodgasms1.blogspot.com/
Pinwheels

Large Tortillas
1 package cream cheese, softened
1 (8 oz.) sour cream
1 small can chopped black olives, drained
1 small can chopped green chilies, drained
Shredded Colby jack or cheddar cheese
2 chopped green onions
1 can chunk chicken, diced (fresh chicken works fantastically too)
optional- garlic powder to taste
Directions
Mix cream cheese, olives, chilis, onions, shredded cheese, green onions, garlic powder, sour cream, and chicken together until well blended
Spread generously onto tortillas and roll tightly
Wrap tightly with saran wrap and refrigerate at least two hours
Slice into 1 1/2 thick pinwheels. Garnish with parsley and serve with ranch dip or salsa
Jello Shots

1 cup water
1 small box (3 oz.) of Jello: any flavor you like
1 cup vodka
Makes around 16 shots
or:
2 cups water
1 large box (6 oz.) of Jello: any flavor you like
2 cups vodka
Makes around 32 shots
Directions
Boil water in a bowl or large measuring cup for 4 minutes on High in microwave.
Add Jello and mix together for 2 minutes.
Add vodka and stir for another minute.
Lay out Wilton paper (1.25 inch) nut and party cups on a serving tray.
Fill with the Jello shot mixture.
Carefully place in refrigerator for 3 hours.

Creamed Chicken and Biscuits


Recipe Ingredients
  •  1 tsp oil
  • 12 oz boneless, skinless chicken thighs, fat trimmed, cut bite-size
  • 1 cup baby carrots, halved lengthwise
  • 8 oz sliced mushrooms
  • 2 cans (103⁄4 oz each) condensed cream of chicken soup
  • 1 1⁄3 cups fat-free milk
  • 1 Tbsp Dijon mustard
  • 1 cup Heart Smart pancake and baking mix (Bisquick)
  • 3 Tbsp chopped dill
  • 1⁄3 cup frozen peas
  • 3 scallions, sliced
Preparation
    1. Heat oven to 400ºF. Heat oil in an 11- to 12-in. nonstick ovenproof skillet. Add chicken and cook over medium-high heat, stirring often, 3 minutes or until lightly browned.
    2. Stir in carrots and mushrooms. Cover and cook 5 minutes, stirring occasionally, until mushrooms release some of their liquid and carrots are almost crisp-tender.
    3. Stir in soup, 1 cup of the milk and the mustard until blended; bring to a simmer. Meanwhile, mix baking mix, 1 Tbsp of the dill and the remaining 1⁄3 cup milk in a small bowl until blended.
    4. Stir remaining 2 Tbsp dill, the peas and scallions into skillet. Remove from heat and spoon 8 dollops (about 1 Tbsp each) biscuit dough on top.
    5. Bake 15 to 20 minutes or until biscuits are golden and cooked through.
  1. CROCK POT MEATBALL PARMIGIANA 

  1. 1 POUNDS GROUND BEEF
  2. 1 1/2 CUP ITALIAN SEASONED BREAD CRUMBS
  3. 2 EGGS
  4. GARLIC (4 CLOVES-2 GRATED/MINCED FOR MEATBALLS - 2 MINCED FOR SAUCE)
  5. 2 28OZ CANS OF POMODORO TOMATOES
  6. 2 CUPS RED WINE
  7. 1 1/2 TBS SUGAR (TO REDUCE ACIDITY IN THE SAUCE FROM TOMATOES AND WINE)
  8. SUBMARINE ROLLS
  9. GARLIC POWDER
  10. OLIVE OIL
  11. FRESH MOZZARELLA
  12. Directions
  13. PREPARE MEATBALLS; GROUND BEEF, EGGS, 2 GARLIC CLOVES, BREADCRUMBS - MIX TOGETHER WITH HANDS, FORM MEATBALLS PLACE IN CROCK POT.
  14. PREPARE SAUCE; SQUEEZE TOMATOES FROM CAN OVER MEATBALLS, ADD WINE, GARLIC, SUGAR.
  15. LET COOK ON LOW FOR 7-9 HOURS.
  16. WHEN YOU'RE READY TO EAT; TURN OFF SLOW COOKER, GIVE A FEW STIRS.
SLICE ROLLS, BRUSH WITH OLIVE OIL, SPRINKLE WITH GARLIC POWDER, PLACE IN A 325 DEGREE PREHEATED OVEN, TOAST FOR 5 MIN.
  1. TAKE ROLLS OUT, PLACE MEATBALLS ON EACH SUB, PLACE MOZZARELLA ON TOP
  2. PUT BACK IN OVEN FOR AN ADDITONAL 5-10 MIN (OR UNTIL CHEESE HAS MELTED)



Foodgasms Egg Burgers


Ingredients (serves 4)
  • 1lb Ground beef Patties
  • 1/2 Spicy Italian sausages (loose)
  • cracked black pepper 2 tablespoons or more if you like. I like a lot 
  • 1/2 Thick cut bacon 
  • 12 eggs
  • 2 loafs Indian naan bread (I like garlic)
  • baby spinach leaves
  • sliced tomato
  • sliced cucumber
  • roasted red pepper 
  • sliced provolone cheese or whatever you like 
  • Barbecue sauce, to serve

Method

Mix ground beef, loose sausage & cracked black pepper and form into patties let rest in fridge for 2 hours 
  1. Preheat a barbecue plate and grill on medium-high. Cook patties on barbecue, for 12 minutes or until just cooked through.
  2. Meanwhile, place a disposable foil tray on the barbecue grill. Add the bacon to tray and cook, turning occasionally, for 5 minutes or until cooked through. Remove from heat and cover with foil to keep warm..
  3. Cook Eggs for 5 minutes or until just cooked and yolks are still a little runny.
  4. Meanwhile, cut the Naan bread crossways into 4 equal portions. Cook on barbecue grill for 1 minute each side or until toasted.
  5. Place 1 piece of bread, cut-side up, on each plate. Top with spinach, bacon, tomato, cucumber, roasted red pepper and egg & provolone cheese. Top with remaining bread. Serve immediately with barbecue sauce.
Peanut Butter Pie Recipe

1 recipe no bake pie crust
1/4 cup chopped peanut butter cups
2/3 cup sugar
1/4 cup butter + 2 tbs.
3 tbs. cornstarch
1/4 tsp. salt
2 1/2 cups evaporated milk
2 egg yolks lightly beaten
1/2 cup creamy peanut butter
1/2 cup peanut butter chips (morsels)
1 tsp vanilla
Cool Whip
shaved chocolate or more chopped peanut butter cups
Directions
Prepare the pie crust with the chopped peanut butter cup pieces.
In a heavy saucepan, combine sugar, cornstarch, and salt. Over a medium heat, slowly stir in the evaporated milk.
Stir constantly until thick and bubbly.
Add 1/4 of the mixture, a few drops at a time, to the beaten eggs, then add this mixture to the evaporated milk mixture.
Using a wire whisk, stir 3 minutes until thickened, remove from heat.
Stir in peanut butter chips, peanut butter, and vanilla.
Pour mixture into the pie shell, chill at least 4 hours, top with Cool Whip, or put dollops of Cool Whip on individual slices of the pie.https://www.facebook.com/pages/Foodgasms/304770456315238

Rustic Pasta Sauce with Hot Italian Sausage, Summer Squash, Onions, and Sage


3 links hot Italian Sausage
3 links hot Italian Sausage
2-3 T olive oil
1 large sweet onion, chopped
2 T minced garlic
2-3 medium zucchini or yellow squash
1 tsp. Sage, Rosemary, and Garlic Rub
20-30 sage leaves, washed and finely chopped
8 ounces dried penne pasta
salt for pasta cooking water (water should taste like lite ocean water)
fresh grated parmesan cheese for serving if desired

Heat 1 T olive oil in large frying pan, crumble in Italian sausage, and cook until well browned, breaking apart with turner as it cooks. This will take about 15 minutes or more.

After sausage starts to cook, fill a big pot with water, add the salt and bring to a boil. As soon as the water boils, add pasta, stir, and cook exactly 9 minutes for Dreamfields (or until al dente according to directions on your pasta package.)

While sausage browns and pasta water is coming to a boil, heat 1 T olive oil in heavy dutch oven, add onions, and cook over medium-low heat about 10 minutes or until onions are starting to brown. Add garlic and cook 1-2 minutes, then add more oil if it's needed and add cut squash (and Sage, Rosemary, and Garlic Rub if using.) Saute squash about 3-4 minutes, then add 1/2 cup pasta cooking water and cook 2-3 minutes more.

Drain pasta, then divide into four or six bowls, depending on what else you are serving with it. spoon a generous portion of sauce over pasta, and serve with parmesan cheese if desired.

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Funnel Cakes

Ingredients:
3 large eggs
1/4 cup Sugar
2 cups milk
3 2/3 cups Flour
1/2 teaspoon Salt
2 teaspoon Baking Powder
Vegetable oil

Instructions:
Beat eggs and sugar together and then add the milk slowly--beat. Add the dry ingredients and beat until smooth and creamy.

Pour batter into a funnel and at the same time, use your finger to plug the hole. In a large cast iron pot, add 2 inches of oil to the bottom.

When the oil becomes hot, move your hand over the pot and slowly release your finger so the batter can start cooking.

Move the funnel around to make designs.

Brown on both sides--then immediately remove and drain extremely well.
Easy To Make Boston Creme Pie YUMMY

1 pkg.  (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup  plus 2 Tbsp. cold milk
1-1/2 cups  thawed COOL WHIP Whipped Topping
1 round yellow cake layer (8 or 9 inch)
1 oz.  Unsweetened Chocolate
1 Tbsp.  butter
3/4 cup  powdered sugar


Directions
 
step 1
BEAT pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.
 
step 2
STACK cake layers on plate, spreading pudding mixture between layers.
  
step 3
MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.
1 cup Garlic & Herb Marinade
1 beef flank steak (2 lb.)
2 cups  fresh parsley sprigs
1/3 cup  olive oil
2 Tbsp.  red wine vinegar
1 bay leaf
1 tsp.  dried oregano leaves

Directions


POUR marinade over steak in shallow dish; turn to coat both sides of steak. Refrigerate 30 min. to marinate. Meanwhile, blend remaining ingredients in blender until smooth. Pour into bowl; refrigerate until ready to serve.
HEAT broiler. Remove steak from marinade; discard marinade. Place steak on rack of broiler pan sprayed with cooking spray.
BROIL, 4 inches from heat, 10 min. or until steak is medium doneness, turning after 5 min. Diagonally cut steak across the grain into thin slices. Serve with parsley mixture.


Italian Sub Sandwich

Ingredients

1/2 cup  thinly sliced onions
1/4 cup  thinly sliced green bell peppers
1/4 cup  Italian Dressing
12 slices Roast Beef
2 submarine rolls (7 inch), partially split
2 Tbsp. pepper rings

Directions


COOK and stir onions and bell peppers in dressing in medium skillet on medium heat 5 min. or until vegetables are crisp-tender, stirring frequently.
ADD meat; toss to coat. Cook on medium-low heat 2 min. or until heated through, stirring frequently.
FILL rolls with meat mixture; top with pickled peppers.

Shrimp Alfredo 

Budget Recipe

Ingredients


1/2 lb.  linguine, uncooked

2 Tbsp.  Balsamic Vinaigrette Dressing

1/2 lb.  uncooked deveined peeled medium shrimp

3 cloves  garlic, minced

6 oz.  (3/4 of 8-oz. pkg.)  Cream Cheese, cubed

3/4 cup  fat-free reduced-sodium chicken broth

1/4 cup  Grated Parmesan Cheese

1 Tbsp.  chopped fresh parsley

Directions


COOK pasta as directed on package, omitting salt.
MEANWHILE, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
DRAIN pasta. Add to ingredients in skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.


Gelatin Delight Cake

  Ingredients
1 pkg.  (2-layer size) white cake mix
1 cup  boiling water
1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup  cold water
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed

Directions


PREPARE cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake. Refrigerate 3 hours.
FROST cake with COOL WHIP. Refrigerate 1 hour.


 LUSCIOUS LEMON CAKE

Ingredients 

2 round white cake layers (9 inch), cooled
2 cups  boiling water
1 pkg.  (6 oz.) JELL-O Lemon Flavor Gelatin
1 pkg.  (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup  cold milk
3 cups  thawed COOL WHIP Whipped Topping

Make It


PLACE cake layers, top-sides up, in 2 clean 9-inch round pans. Pierce cakes with large fork at 1/2-inch intervals.
ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
BEAT pudding mix and milk in large bowl with whisk 2 min.; stir in COOL WHIP. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 cup pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hour.

 Tips

Substitute
Prepare using COOL WHIP LITE Whipped Topping.
Special Extra
Garnish with lemon slices and fresh mint sprigs just before serving.
Lemon-Lime Poke Cake
Substitute 1 pkg. (3 oz.) each JELL-O Lemon Flavor Gelatin and JELL-O Lime Flavor Gelatin for the 1 pkg. (6 oz.) JELL-O Lemon Flavor Gelatin. Stir 1 cup boiling water into each flavor of gelatin mix in separate bowls. Pour lemon gelatin over 1 pierced cake layer and lime gelatin over second pierced cake layer in clean round pans. Continue as directed.
European Pasta Salad

Ingredients

3 cups  medium pasta shells, uncooked
1 tub  (10 oz.)  Savory Lemon & Herb Cooking Creme
1/4 cup  milk
1 pkg.  (6 oz.) baby spinach leaves, chopped
2 cups  grape tomatoes, halved
1/2 cup  chopped red onions
1 pkg.  (4 oz.)  Crumbled Feta Cheese

Make It


COOK pasta as directed on package, omitting salt.
DRAIN pasta; place in large bowl. Add cooking creme and milk; toss to coat. Add spinach, tomatoes and onions; mix lightly.
REFRIGERATE several hours or until chilled. Stir in feta before serving.

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