Showing posts with label fast. Show all posts
Showing posts with label fast. Show all posts
FRIED CABBAGE WITH SAUSAGE
1 stick butter or margarine
1 small head of cabbage, chopped
1 small onion, chopped
1 pound smoked sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large skillet. Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings.
Homemade Satay Sauce Recipe
This classic peanut sauce is simple to make, delicious and can be prepared within 15 minutes with most ingredients from your pantry!
1 tablespoon of cooking oil (coconut goes well)
1 peeled, sliced brown onion
1 teaspoon of minced ginger
1 tablespoon of minced garlic
1 long red chilli, sliced (measure to your taste)
1 tablespoon of soy sauce
Half a cup of unsalted peanuts, crushed with 1 teaspoon of sugar (or use 3T peanut butter, short cut and delish)
2 or 3 ozs to taste of coconut milk/cream
1/2 cup water
Salt and pepper
Sauté the onion in the oil until translucent. Add the ginger, garlic, peanuts and chilli, sauté until fragrant. Add the soy sauce, coconut milk and water, simmer for 10 minutes on a low heat until reduced and thick. Season well.
At this stage you can one of three things:
- Add browned meats (chicken or beef) at this stage and heat through then serve.
- Serve the sauce as a gravy along side your preferred meats, stir fried vegetables and rice.
- Refrigerate. Use within 5 days.
**Keep the heat low once adding the coconut milk/cream, otherwise the sauce may split. If it does split, simply add a little dissolved cornflour to try to bring it back.**
Cheeseburger on a Pretzel Bun with Home Fries
2 heaping tablespoons of chopped fresh rosemary leaves (not the stem)
2 Tbsp A1 sauce
3 cloves crushed and minced garlic
Salt and pepper to taste
Buns
Any toppings you desire
Mix the rosemary, A1 sauce, and garlic into the hamburger meat, distributing evenly. Add salt and fresh ground pepper. Form out the hamburger patties. Place on a hot grill or grill pan.
If you are indoors with a grill pan, be sure to use your stove fan. If on grill pan, lower the heat to medium high. Grill on one side until you can see the juice begin to run at the surface. Flip over and grill on the other side, again until you can see some juice coming through. If you wish, brush the cut side of the buns with olive oil or melted butter and toast on remaining grill surface. Make it you own by adding any toppings you like. Lettuce, tomato, sauteed onions and mushrooms with swiss cheese, guacamole, a spicy aioli. The choices are endless.
Crockpot Spicy Barbecue Kielbasa
Ingredients
2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds
2 cups ketchup
1/2 cup light brown sugar
1 tbsp Worcestershire Sauce
2 tsp Creole mustard
1 tsp hot sauce
1 medium onion, finely chopped
1/2 cup bourbon
2 lbs kielbasa, cut into 1/2 inch rounds
Directions
1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot
1. Combine all ingredients in the crock pot
2. Cover and cook on low for 4-5 hours, until sausage is hot
Chocolate Marshmallow Pie
4 tablespoon of dark cocoa
2 table spoon of butter
Heat and stir until combined
add 2.5 cups of powdered sugar turn the heat off stir until combined.
1 package of chocolate pudding
(Make as pudding )
Mix the marshmallow mixture and pudding mixture together ... Pour on Oreo
crust... (Cookies and butter)
State Fair Funnel Cake
"State Fair 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
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.
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.
Move the funnel around to make designs.
Brown on both sides--then immediately remove and drain extremely well.
Top with cinnamon sugar or powdered sugar.
Renea Nelson's Spinach Salsa Queso Dip
1 lb Velveeta cheese
8 ounces cream cheese
1 can of Rotel
A handful of chopped cilantro (optional-but good)
Here are 3 ways to make this:
1) Cut the Velveeta and cream cheese into cubes and place all ingredients in a microwaveable-safe dish. Heat until cheese has melted and stir to combine all ingredients.
2) If you prefer, you can place all the ingredients in an oven safe dish and bake until the dip is heated through--continuing to stir to mix all ingredients. I usually put the dip in at 350 degrees for about 15 minutes--keep an eye on it as it depends on how deep your dish is--it can take as little as 10 minutes or as much as 20-25 minutes to have all the cheese melted. When it's hot and bubbly, it's ready!
3) OR, you can place all ingredients in a crockpot and heat until cheese has melted (continuing to stir the mixture to combine ingredients). It should take somewhere around an hour to have the cheeses melt (but check as crockpots vary). This particular method is great if you can leave it on the low setting--then your dip will stay warm for a while. But I bet it won't last!
Pastelillos
Ingredients
1 tbsp. Extra Virgin Olive Oil
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 packet Sazón GOYA® with Coriander and Annatto
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying
½ lb. ground beef
½ medium yellow onion, finely chopped (about ½ cup)
¼ cup GOYA® Tomato Sauce
6 GOYA® Spanish Olives Stuffed with Minced Pimientos, thinly sliced
2 tbsp. GOYA® Sofrito
1 packet Sazón GOYA® with Coriander and Annatto
1 tsp. GOYA® Minced Garlic or 2 cloves garlic, finely chopped
½ tsp. GOYA® Dried Oregano
GOYA® Ground Black Pepper, to taste
1 package (14 oz.) GOYA® Discos (Yellow or White), thawed
GOYA® Corn Oil, for frying
Directions
| 1. | Heat oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking up meat with a wooden spoon, about 10 minutes. Add onions and cook until soft, about 5 minutes more. Stir in tomato sauce, olives, Sofrito, Sazón, garlic, oregano and black pepper. Lower heat to medium-low and simmer until mixture thickens, about 15 minutes. |
| 2. | On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. meat mixture into middle, fold in half to form a half moon; moisten edges with water and pinch to seal closed, or seal with a fork. |
| 3. | Fill a deep saucepan with oil to a depth of 2½”. Heat oil over medium-high heat until hot but not smoking (350°F on deep-fry thermometer). Cook Empanadas in batches until crisp and golden brown, flipping once, 4 – 6 minutes. Transfer to paper towels to drain. |
Tater Tot casserole
1 lb lean ground beef
1/2 medium onion, chopped
1 (10 1/2 ounce) can condensed cream of celery soup
frozen tater tots
1 cup shredded cheddar cheese
Directions:
1 Preheat oven to 350 degrees.
2 Brown ground beef.
3 Saute onion.
4 In a casserole dish, combine ground beef, sauteed onion, cream of celery soup.
5 Top mixture with tater tots.
6 Sprinkle shredded cheddar cheese over top of tater tots.
7 Bake in oven for 30-40 minutes.
1/2 medium onion, chopped
1 (10 1/2 ounce) can condensed cream of celery soup
frozen tater tots
1 cup shredded cheddar cheese
Directions:
1 Preheat oven to 350 degrees.
2 Brown ground beef.
3 Saute onion.
4 In a casserole dish, combine ground beef, sauteed onion, cream of celery soup.
5 Top mixture with tater tots.
6 Sprinkle shredded cheddar cheese over top of tater tots.
7 Bake in oven for 30-40 minutes.
Easy microwave Carmel candy
1/2 cup each sweetened condensed milk.
white sugar, brown sugar,
light Karo syrup
1/2 cup sweetened condensed milk
1/4 cup butter
1/4 cup butter
Directions:
1 Mix all the ingredients in a microwave safe bowl
2 Cook 6 minutes, stirring every two minutes.
3 While stirring pour gently into greased dish.
4 Let cool.
5 When cool to touch cut into squares store in a air tight container.
3 While stirring pour gently into greased dish.
4 Let cool.
5 When cool to touch cut into squares store in a air tight container.
Pan fried crunchy Chicken
Ingredients
- 1/2 cup cornmeal mix
- 1/2 cup breadcrumbs
- 1/2 teaspoon pepper
- 4 - 6 chicken breasts or other cuts
- 1 egg, well beaten
- 1/4 cup vegetable or corn oil
Directions
- Mix 3 dry ingredients on a dish or plate. Dip chicken in egg, then roll it around in dry mixture.
- Chicken is to be fried in hot oil over medium-high heat 5 or 6 minutes on each side to thoroughly cook.
