Daily Cooking Recipes Let Me Make Cooking Easy

February 10, 2010

Cajun Potato Salad

Cajun Potato Salad

Florence
Course Salad
Cuisine American

Ingredients
  

  • 2 pounds small red potatoes
  • 1/2 cup red onion -- chopped
  • 1/2 cup green onion -- sliced
  • 1/4 cup fresh parsley -- minced
  • 6 tablespoons cider vinegar -- divided
  • 1/2 pound precooked smoked sausage or kielbasa
  • 6 tablespoons olive or vegetable oil
  • 1 tablespoon Dijon mustard
  • 2 centiliters garlic -- minced
  • 1/2 teaspoon pepper
  • 1/4 teaspoon cayenne pepper

Instructions
 

  • Cook Potatoes for 30 minutes or until tender.
  • Drain Potatoes.
  • Rinse Potatoes with cold water; cool completely
  • Cut into small pieces; place in a large bowl
  • Add onions, parsley and 3 Tablespoons vinegar; toss
  • Cook sausage in olive oil for 5-10 minutes or until it begins to brown
  • Add Sausage to potato mixture.
  • To drippings in skillet, add mustard, garlic, pepper, cayenne pepper and remaining vinegar; bring to a boil, stirring with whisk constantly.
  • Pour over salad; toss gently.
  • Serve Warm.

January 26, 2010

Summer-Squash Casserole

Summer Squash Casserole

Florence
Course Vegetables
Cuisine American

Ingredients
  

  • 3 medium zucchini
  • 3 medium yellow summer squash
  • 1/4 cup water
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon black pepper
  • 1 tablespoon butter
  • 1/2 cup finely chopped sweet red peppers
  • 5 scallions
  • 2/3 cup seasoned dry breadcrumbs
  • 2 eggs
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup chopped fresh parsley

Instructions
 

  • In a deep 3-quart casserole, combine the squash, water, garlic, marjoram, oregano, and black pepper.
  • Cover microwave on High for 5 minutes
  • Stir, Cover and microwave on high for 7 minutes more or until squash is tender.
  • Strain excess juice out in colander and put in blender.
  • Blend to chunky consistency.
  • Place the butter in the casserole dish and microwave until melted.
  • Stir in the red peppers and scallions
  • Cover and microwave for approximately 4 minutes or until tender.
  • Stir in eggs, Cheddar, parsley, and breadcrumbs into the scallion mixture
  • Add the squash puree.
  • Cover and microwave on High for 5 minutes
  • Cover microwave (50% power) for approximately 5 minutes.
  • Let stand for 5 minutes, or until the center is set.

January 19, 2010

Chili

 

Chili

Florence
Course Tex-Mex
Cuisine American

Ingredients
  

  • 1 lb ground beef
  • 2 large garlic cloves -- minced
  • or pressed.
  • 1 large onion -- chopped
  • 1 green pepper -- chopped
  • 1 green hot pepper -- chopped
  • 1 zucchini -- diced
  • 1 large can pureed tomatoes
  • 6 ounces tomato paste
  • 3 tablespoons chili powder to your liking
  • 1/2 teaspoon cloves
  • 1 teaspoon white vinegar
  • 1/2 cup uncooked radiatore pasta
  • 1 can chili beans - 15 oz.

Instructions
 

  • Brown Ground Beef.
  • Saute all veggies in olive oil until the onions are tender.
  • Add everything together and bring to boil.
  • Reduce heat to simmer and add chili beans.
  • Simmer for about an hour, or until all ingredients have blended and pasta is cooked.

January 6, 2010

Salsa

Filed under: Cooking Recipes,Sauce — Tags: , , , , , — Chef @ 8:00 am

Salsa

Florence

Ingredients
  

  • 1 onion -- finely chopped
  • 1 28 oz can tomatoes chopped
  • 1 large garlic clove
  • 1 1/2 tablespoons balsamic vinegar
  • 1 green or red pepper
  • 1/4 cup chopped fresh coriander
  • 2 jalapenos cored -- minced

Instructions
 

  • In a one-quart sauce pan, combine onion, garlic, peppers and olive oil and cook until tender.
  • Stir in tomatoes, balsamic vinegar and coriander, season sauce with salt and pepper.
  • Refrigerate until ready to use,
  • Makes approximately 2 cups of sauce.

January 3, 2010

Ranch Slaw

Filed under: Cooking Recipes,Salad — Tags: , , , , — Chef @ 8:00 am

Ranch Slaw

Florence
Course Salad
Cuisine American

Ingredients
  

  • 4 cups thinly sliced cabbage
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell peppers
  • 1/4 cup unsalted cashews
  • 1/4 cup red wine vinegar
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Instructions
 

  • Toss all ingredients.
  • Cover and chill 45 minutes.

December 18, 2009

Ten Cooking Tips for Students

Filed under: How To Cook — Tags: , , — Chef @ 1:15 pm

In the role of a brand new student, you’re probably living away from back home, and cooking and budgeting used for manually used for the firstly instant. Come again? Sort of things make you need to know, and how can you give somebody no option but to cooking fun?

1. Give somebody no option but to certainly with the purpose of you dine appropriately and contained by your financial plan. While you might happen tempted to live sour takeaways here the firstly month before so, you’ll soon happen living sour toast be as tall as the side of the dub!

2. Mean your meals a week here advance and financial plan accordingly so with the purpose of you don’t need to move shopping several epoch a week. This long for help you save a destiny!

3. Special offers can happen a terrific way to save money on the things with the purpose of you bargain anyway. Don’t happen tempted to bargain things with the purpose of you know you’ll not at all dine, perfectly as they’re substandard. Give somebody no option but to the the majority of your freezer, by selling here bulk and freezing come again? You don’t need promptly. And, you can give somebody no option but to meals before part meals here bulk and freeze come again? You don’t utilization promptly.

4. Utilization fresh food sooner than processed before immediate meals, in the role of it long for happen cheaper, and you’ll know exactly what’s here your meals. Fresh food is better worth, and better used for you too. Why not utilization your neighboring greengrocer before butcher, before visit a neighboring bazaar sooner than being tempted by everything in addition here a supermarket?

5. Carbohydrates are key used for energy, and to keep you feeling packed at some point in the sunlight hours. Feeling fuller used for longer long for prohibit you inadequate to snack. Pasta, rice and potatoes are a terrific basis used for a meal, and are very versatile. Come again? Regarding curries, before lasagnes, in the role of well in the role of spag bol?

6. Protein is and key, so give somebody no option but to certainly with the purpose of you dine adequate of baked beans, chicken, fish and eggs. Pulses are and key used for individuals population who don’t dine meat. Milk is and a high-quality source of protein, so a tumbler of milk is a healthy option next to some instant of the sunlight hours.

7. It’s essential with the purpose of you next to slightest try and acquire your 5 portions of fruit and vegetables a sunlight hours. Having a tumbler of fruit juice, an apple before a banana at some point in the sunlight hours, in the role of well in the role of a healthy eat and dusk meal be supposed to give somebody no option but to this much easier to pull off.

8. Coloring up bearing in mind all meal. Although you might think with the purpose of the bombsite kitchen is found here all student back home, it’s very unhygienic and can head to all sorts of unnecessary illnesses.

9. Acquire a number of recipe books, before contact down a number of of your private favourite recipes. An improvised report bracket can give somebody no option but to sense a recipe easier. It’s much more rapidly to utilization a report before a portion of paper than having to keep running backwards and forwards from the workstation!

10. Having the best cookware is key, and it’s much easier to cook what time you partake of the best size pan, before the best tool used for the trade. If you’re not certainly come again? You need, why not look used for a starter flock with the purpose of long for collapse you come again? You need to acquire happening here the kitchen?

« Newer Posts

Powered by WordPress