Daily Cooking Recipes Let Me Make Cooking Easy

March 19, 2014

Mini Meatloaf

 

Mini Meat Muffins Photo

Mini Meatloaf

Florence
Course Main
Cuisine American

Ingredients
  

  • 1 egg
  • 1/2 Cup milk
  • 3/4 Cup white bread crumbs soft
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb. ground chuck
  • Aluminum foil

Instructions
 

  • Beat egg slightly in a large mixing bowl.
  • Carefully stir in the milk.
  • Add the breadcrumbs and mix.
  • Sprinkle in the salt and pepper.
  • Add the ground chuck and mix well with hands to completely combine.
  • Preheat oven to 350°F
  • Spray each cup of a muffin tin with a non stick cooking spray.
  • Fill each cup with the meat mixture.
  • Bake 30 minutes.
  • Remove pan from the oven and allow to cool 10 minutes.
  • Remove muffins from pan and cool completely on a wire rack.
  • Wrap each muffin tightly in aluminum foil.
  • Freeze for up to 2 months.
  • To reheat, remove muffins from freezer.
  • Preheat oven to 450°F
  • Place wrapped muffins on a cookie sheet.
  • Bake 30 minutes.
  • Unwrap and bake another 5 minutes.

March 18, 2014

Devilish Mocha Pie

 

Devilish Mocha Pie Photo

Devilish Mocha Pie

Florence
Course Dessert
Cuisine American

Ingredients
  

  • 2/3 Cup butter flavored syrup
  • 2 1/2 Cup toasted rice cereal
  • 1 pint chocolate ice cream
  • 1 pint mocha or coffee flavored ice cream
  • 1/3 Cup chopped pecans
  • 1 C whipped topping
  • Aluminum foil

Instructions
 

  • Place a small sauce pan over medium heat.
  • Add the syrup and bring to a boil.
  • Reduce heat to low and simmer 2 minutes being sure to stir often.
  • Place the cereal in a large bowl.
  • Pour the syrup over the cereal.
  • Mix together with a rubber spatula being sure cereal is completely covered.
  • Very lightly butter a 9 in pie plate.
  • Press cereal mixture into bottom and up the sides of the pie plate.
  • Freeze 30 minutes.
  • Place chocolate ice cream in the refrigerator to soften so it will be easier to spread.
  • Remove the cereal crust from the freezer.
  • Spread the chocolate ice cream over the cereal crust.
  • Return to freezer until ice cream becomes firm again.
  • Soften the mocha or coffee ice cream.
  • Add the pecans and stir together well.
  • Spread over the chocolate ice cream in the pie.
  • Return to the freezer until firm.
  • Remove and wrap tightly in freezer wrap until ready to serve.
  • Before serving, top with the whip topping.

 

March 17, 2014

Frozen Easter Eggs

What a great way to cool off on a hot summer day.  Colorful and yummy so the kids will love them.

 

Frozen Easter Eggs Photo

Frozen Easter Eggs

Florence

Ingredients
  

  • 3 pt soft vanilla ice cream
  • 1 C mixed candied fruit
  • 1/4 C light rum
  • 1 C heavy cream
  • 2 T sugar
  • Pastel food coloring
  • Plastic mold such as a melon egg or ice cube tray
  • Freezer wrap

Instructions
 

  • Place the ice cream in a large mixing bowl.
  • Add the candied fruit and rum.
  • Mix together well - working quickly so the ice cream doesn't melt.
  • Place the ice cream mixture into the mold.
  • Place in freezer and freeze until firm, a few hours or even overnight.
  • Place a serving platter in the freezer for about 30 minutes.
  • Un-mold ice cream and place on the chilled platter.
  • Place back in the freezer for about 20 minutes.
  • Place the heavy cream and sugar into a mixing bowl.
  • Mix until stiff.
  • Remove ice cream and frost each egg with part of the cream mixture.
  • Return ice cream to the freezer.
  • Divide the remaining cream mixture into as many bowls as you would like colors for the eggs.
  • Tint each cream mixture with a different color of the food coloring.
  • Remove ice cream from the freezer.
  • Use a pastry bag or baggie with one corner cut out to pipe the colored cream mixture onto each egg.
  • Return to the freezer and freeze until firm.
  • Once firm remove and wrap each egg in the freezer wrap.
  • Maybe stored in the freezer for up to 1 month.

 

March 16, 2014

Vegetarian Quiche

 

Vegetarian Quiche

Florence
Course Main
Cuisine American
Servings 6

Ingredients
  

  • 1 9 inch unbaked pastry shell
  • 1/2 cups chopped onion
  • 1 medium green pepper chopped
  • 1 cup chopped tomatoes
  • 1/2 cup chopped zucchini
  • 1/2 cup sliced fresh mushrooms
  • 2 tablespoons butter or margarine
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Pinch ground cinnamon
  • 5 eggs
  • 1/4 cup milk
  • 1/4 cup grated Parmesan cheese

Instructions
 

  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450° F for 5 minutes. Remove foil; bake 5 minutes longer. Reduce heat to 350° F.
  • In a skillet, saute the onion, green pepper, tomatoes, zucchini and mushrooms in butter. Add the curry powder, salt, pepper and cinnamon; mix well. Spoon into crust.
  • In a bowl, beat eggs. Add the milk and cheese; mix well. Carefully pour over vegetables. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
  • Let stand for 5 minutes before cutting.

 

March 15, 2014

Spaghetti Carbonara

 

Spaghetti Carbonara

Florence
Course Main
Cuisine Italian
Servings 8

Ingredients
  

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 8 slices bacon diced
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 clove garlic minced
  • 1/4 cup dry white wine optional
  • 4 eggs
  • 1/2 cup grated Parmesan cheese
  • 1 pinch salt and black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons grated Parmesan cheese

Instructions
 

  • In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
  • Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
  • Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
  • Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

 

March 14, 2014

Cookie Sheet Pizza

 

Cookie Sheet Pizza

Florence
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main
Cuisine American
Servings 6

Ingredients
  

  • Dough https://www.dailycookingrecipes.net/pizza-dough/
  • Pizza Sauce
  • Mozzarella Cheese
  • Pepperoni Bacon, Italian Sausage, Peppers, Onions, etc. (Your Favorite Toppings)

Instructions
 

  • Make Pizza Dough Per Instructions on this post https://www.dailycookingrecipes.net/pizza-dough/
  • Roll Out dough to 10x15 or size of your cookie sheet
  • Place dough on greased cookie sheet
  • Add Pizza Sauce
  • Add Cheese
  • Add Toppings (see list above for ideas)
  • Preheat oven to 425°F
  • Cook pizza for 13 to 15 minutes on center rack.
  • Cut in to 12 pieces & Serve.

 

Pizza Pie

This is one of my husbands favorite dinners.  I have put the recipe together in the regular form and if you go below the recipe you will find a step by step picture walk through.  I hope you enjoy this recipe as much as my family and I do.

 

Pizza Pie Photo

Pizza Pie

Florence
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main
Cuisine Italian
Servings 4

Ingredients
  

  • Dough https://www.dailycookingrecipes.net/pizza-dough/
  • 1 Jar Pizza Sauce 1 jar will make 2 pizza pies
  • 2 Cups Mozzarella Cheese
  • Pepperoni Bacon, Italian Sausage, Peppers, Onions, etc. (Your Favorite Toppings)
  • Parmesan Cheese

Instructions
 

  • Make Pizza Dough Per Instructions on this post https://www.dailycookingrecipes.net/pizza-dough/ - Divide in 1/2
  • Roll out 1/2 of dough to fit 9 round inch cake pan.
  • Place dough on greased cake pan.
  • Add Toppings(see list above for ideas).
  • Add Cheese.
  • Roll out other 1/2 of dough and place on top of pizza pie.
  • Tuck edges in and place air cuts in top of pizza dough.
  • Add Pizza Sauce to top crust and smooth out.
  • Sprinkle with Parmesan Cheese
  • Preheat oven to 425°F.
  • Cook pizza for 20 to 30 minutes on center rack.
  • Cut in to 8 pieces & Serve.

 

Pizza Dough Rising Photo
I like to let the Pizza Dough rise for about 30 minutes.  It seems to make it easier to work with.

Pizza Pie Dough in pan photo
Roll out the dough and fit it to a 9 inch cake pan.  I use the cake pans because we live on a boat and don’t have a huge selection of pans to pick from.  These seem to make a nice size Pizza Pie though.

Pizza Pie Fitting Pan Photo
Now we need to cut the edges off the crust so we don’t have all that extra dough hanging off the sides.  This also makes it easier to work with the pan, because you don’t have that dough knocking in to things when you move the pan around.

Pizza Pie Toppings Photo
Add your topping choices.  Family favorites around here are Bacon, Italian Sausage, Pepperoni, Sweet Peppers and sometimes a little onion.

Pizza Pie Before Top Curst Photo
Then we add the Mozzarella Cheese.  LOTS of Mozzarella Cheese.  We like lots of cheese on our Pizza Pies.

Pizza-Dough-Rolling
Roll out the dough for the top crust of the Pizza Pie.

Pizza Pie Top Crust Photo
Then we cover the Pizza Pie with a top crust.

Pizza Pie Top Crust Cuts Photo
After you put the top crust on, make sure you put vent holes in it or the pizza will bubble and make a mess.

Pizza Pie Sauce on Top Photo
Add sauce to top of Pizza Pie.

Pizza Pie Uncooked Photo
I like to sprinkle with a little Parmesan Cheese before we cook the Pizza Pie.  This adds a little extra cheese flavor.

Pizza Pie Photo
Cook at 425°F for 20 to 30 minutes.  The times really depend on the size and type of oven you have.  Mine usually takes the full 30 minutes, but we only have a small counter top convection oven on our boat.

Enjoy !

Three Easy Rice Recipes Your Kids Will Love

 

Creating meals that kids will eat without complaint can be a difficult, especially when trying to include healthy foods.   I usually try to sneak squash, carrots and other vegetables in to rice dishes.
Disguising nutritious foods inside of foods you know your kids will eat is one way to get your kids to at least ingest some vitamins and minerals. But, wouldn’t it be nice to actually introduce your kids to nutrition rather than trick them into eating it?
One ‘Superfood’ your kids probably already like is rice. This nutrient-rich food has no doubt been on your family’s table, and your child’s highchair tray, since he or she could pick up a kernel or two and aim for their mouth.
But, I suspect that as your kids got older, they lost interest in that fluffy white pile of rice on their plate. Taste buds change and mature and now they want something a bit more appealing, and can you blame them? When was the last time you ate a pile of plain white or brown rice? It doesn’t exactly tempt the palate.
Luckily, for you and your kids, there are plenty of easy, fun, and tasty ways to re-introduce your family to the wonders of rice. And, you won’t even have to hide the rice inside another food to get your kids to eat it! Here are a few fun and easy rice ideas to try on your family.

Chicken Pineapple Kabobs Over Rice
You’ll need chicken meat cut into small cubes, pineapple chunks, either fresh or canned in natural juices, a can of natural pineapple juice if you wish, and other vegetables your child may like, such as grape tomatoes. You’ll also need cooked brown or enriched white rice and skewers soaked in water for 30 minutes. The ‘recipe’ is simple. Cook the rice according to package directions, but substitute at least some of the water with pineapple juice.
Preheat your broiler and lightly oil your broiler pan. Alternate the chicken, pineapple, and vegetables on skewers, then brush the kabobs lightly with good olive oil. Broil just until chicken is cooked through, turning at least once during cooking time. Serve the kabobs over a plate of cooked rice. This looks so grown up and tastes super delicious with the sweet pineapple.

Layered Arroz Con Queso With Beans
This dish is made by laying smashed pinto beans (or refried beans) in the bottom of a shallow casserole dish, then topping with a layer of cooked brown or white rice, and then spreading a layer of low fat cottage cheese over, and finally sprinkling a layer of shredded low fat Cheddar cheese or a mixture of cheese on top.
Cover the baking dish and put in the oven just until mixture is hot and bubbly. Remove from the oven and uncover the dish, then let stand at room temperature for about 5 minutes before serving. This dish is a cross between mac and cheese and nachos. What’s not to love?

Rice Crust Pizza Time
For this recipe you’ll just be making a pizza crust out of rice, then topping it with whatever your kids like, within reason, of course. You’ll need about 3 cups of cooked rice and 1 egg for a 10 inch pizza crust. Cook brown rice or white rice, or a combination. Allow the rice to cool to room temperature.
When rice is cooled, mix a whole egg into the rice, smashing it together with a fork to combine well. Add seasonings if you wish, like oregano and salt. Form the smashed rice into a ball on a work surface and cover it with plastic wrap, then use your hands to press the rice mixture into a flat circle, pizza crust style. Place the crust on a baking sheet and bake in a preheated oven at 400 degrees until browned nicely, about 10 minutes, then remove and let it cool down. While it cools, prepare whatever ingredients you want to top the pizza crust with. Add your toppings and bake for another 10 to 15 minutes or until all the toppings are nice and hot and any cheese you added has melted. Then remove, let cool slightly, and enjoy.
Most kids started out loving their little piles of rice on their highchair tray. It was fun to play with and even a few kernels found their way to the tummy. Finding super nutritious foods to get your kids to eat just got easier now that you have these simple ways to re-introduce rice into your family’s diet. Give these dishes a try and then see if your kids can come up with a few ideas of their own!

Fettuccine Alfredo

This is one of my family favorites.  They are always begging me to make it.  It is quick and easy to make and it is always a hit.  I usually server this with Italian Sausages and Garlic Bread.

 

Fettuccine Alfredo

Florence
Course Main
Cuisine Italian

Ingredients
  

  • 16 oz pkg of Fettuccine Pasta
  • 1/2 cup Butter
  • 2 cups Heavy Whipping Cream
  • 1 cup freshly grated Parmesan Cheese
  • 1 tsp. Sea Salt or Kosher Salt
  • 1/2 tsp. Freshly Ground Black Pepper

Instructions
 

  • Cook pasta according to package directions.
  • While pasta is cooking, melt butter in large skillet.
  • Add cream, salt and pepper.
  • Bring to a boil and simmer for a few minutes uncovered to reduce and thicken.
  • Remove from heat and add Parmesan Cheese.
  • Add Pasta & toss to mix. Serve immediately.
  • Sprinkle extra Parmesan Cheese over the top, if desired.

March 13, 2014

Pizza Dough

 

Pizza Dough Photo

Pizza Dough

Florence
Cook Time 15 minutes
Total Time 15 minutes
Course Main
Cuisine American
Servings 4

Ingredients
  

  • 1 3/4 to 2 1/4 Cups All-Purpose Flour
  • 1 Envelope Pizza Yeast
  • 1 1/2 teaspoons Sugar
  • 3/4 teaspoon Salt
  • 2/3 Cup Very Warm Water 120°to130°F
  • 3 tablespoons Oil
  • Pizza Sauce Cheese and Favorite Toppings

Instructions
 

  • Preheat Oven to 425°F
  • Combine Undissolved Yeast, Sugar, Salt in a large bowl.
  • Add Water and Oil.
  • Mix until well blended, about 1 minute.
  • Gradually add enough flour until dough soft ball is formed. Dough should still be slightly sticky.
  • Knead dough on floured surface and add additional flour if needed.
  • Roll dough out in to 12 inch circle.
  • Place on greased pizza pan.
  • Top with Pizza Sauce, Cheese and Favorite Toppings.
  • Bake for 12 to 15 Minutes, until cheese is bubbly and crust is lightly browned.

 

Freezer to Oven Scallop Casseroles

Scallops is one of my daughters favorite foods.  She would eat seafood all day every day.

 

Freezer to Oven Scallop Casseroles Photo

Freezer to Oven Scallop Casseroles

Florence
Course Entree
Cuisine American

Ingredients
  

  • 4 C about 2 lbs fresh scallops
  • 1/4 Cup butter or margarine
  • 1 medium size green pepper diced
  • 1 medium onion diced
  • 2 celery stalks diced
  • 3 Cup bread crumbs
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 Cup light cream
  • 1 Cup shredded Sharp Cheddar cheese
  • 6 small foil pie pans
  • Aluminum foil

Instructions
 

  • Place the scallops in a large saucepan.
  • Just cover the scallops with water.
  • Place saucepan over medium heat.
  • Bring water to a rapid boil.
  • When water is boiling rapidly remove from heat.
  • Drain scallops well.
  • Place the butter in a large skillet over medium heat.
  • When the butter has completely melted add the green pepper, onion and celery.
  • Cook, stirring often, 10 minutes or until vegetables are fork tender.
  • Place scallops in a large mixing bowl.
  • Add the vegetables.
  • Put the bread crumbs in a small mixing bowl.
  • Add the salt and pepper to the bread crumbs mix together well.
  • Add the bread crumb mixture to the scallops and vegetables.
  • Stir to combine well.
  • Place the scallop mixture into the 6 foil pie pans.
  • Allow to cool completely.
  • Once cooled pour 1/3 C of the light cream over the scallop mixture in each pan.
  • Wrap the pie pans tightly in aluminum foil.
  • Freeze for up to 1 month.
  • To cook preheat oven to 450° degrees.
  • Do not thaw the casseroles.
  • Place them wrapped on a cookie sheet.
  • Bake 45 minutes.
  • Unwrap and sprinkle each with cheese.
  • Continue baking for 15 minutes or until cheese has completely melted.

 

March 12, 2014

Save Money With These 5 Kitchen Staples

Filed under: Helpful Tips — Tags: , , , , , — Chef @ 11:27 am

Ever wonder how our ancestors always seemed to have food on the table even in lean times? When we are visiting the grocery store every week to the tune of hundreds of dollars, we long to know their secret. In fact it isn’t a secret at all. It is actually good planning and preparation on their part. Once we realize this and begin doing as they did, we too will see our dollar stretch further.

 

The items that we have on hand are what determine how far our food will go. Filling your cabinets or pantry with a few useful staples can be the difference between a trip to the grocery store each and every week versus once or twice a month. Stocking just a few choice items is all you need to create wonderful meals.

 

  1. Flour. Flour is a starter item for many recipes. You can add it to some water and make gravy in the pan for many meat dishes. Flour is used to make bread (biscuits, rolls, loaves) and to coat chicken. It can also be used to coat a round or square cake pan to prevent the cake from sticking. Of course, one of the favorite uses for flour is in cookie recipes that make scrumptious desserts.

 

  1. Rice. My husband loves rice so much that we once bought a fifty pound bag from a grocery store in his hometown. Fifty pounds! Rice is a side dish, but it doesn’t have to be plain. It can be jazzed up with veggies to accompany dinner. My mother uses leftover rice for a dessert called sweet rice. Just add evaporated milk and some sugar to a bowl of rice and warm it in the microwave. It is a tasty treat for after dinner. Another popular dessert is rice pudding. Rice can also be mixed with leftover meat and a cream soup to form a casserole. Rice has many uses and your sure to find a few that your family will love.

 

  1. Pasta. There are many different pasta choices and all have great uses. Manicotti can be stuffed with tomato sauce and cheeses. Macaroni can be used to make a creamy salad and also is great combined with cheese or spaghetti sauce. Spiral pasta is used in many different pasta salads. Spaghetti can be used in a casserole topped with cheese or in the traditional way with tomato sauce and meat.

 

  1. Spices. There are other ways to season food besides salt and pepper. In fact, many spices taste better than salt. Even diehard salt-a-holics won’t miss the salt in foods if other seasonings are used. Cayenne pepper, chili powder, nutmeg, cinnamon, oregano, and garlic powder are all useful tools in your flavor arsenal to give foods a fresh new taste.

 

  1. Beans. There go those beans again. Beans can top your salad (edamame), make an awesome dip (black beans), and go well with grilled foods (baked beans). They provide a good source of protein with very little fat. Beans are good in soups, stews, and over rice for a simple yet filling meal.

 

Do you have these staples in your kitchen? You can probably think of several more that will enhance your pantry and save money. Start with these and grow your own list of basic kitchen staples that are versatile and economical.

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