Archive for the ‘kitchen appliances’ Category
Here’s a scintillating recipe for hash that can be cooked in a casserole dish; I’ve found a larger casserole dish tends to yield the best results. This recipe is great if you have leftover meat, even if it’s not the sausage used in this specific 
recipe.
Ingredients:
1 lb. pork sausage
1 chopped medium onion
1 chopped green pepper
2 grated carrots
3 cups diced potatoes
½ cup grated cheese
Salt and Pepper to taste
In a skillet over medium heat, cook your sausage adding a little salt and pepper as you see fit. Next you’ll want to place all the ingredients into your casserole dish, with the potatoes layered on the bottom. Cook in the oven for about 20 minutes, or until the potatoes begin to soften. In the last few minutes, sprinkle grated cheese on top and cook until melted.
The Super Bowl has always been as much about the the family and friends getting together drinking, and eating as it is about the game itself. Here is a dip master Crok-pot recipe we ejoyed for many years.
Ingredients
1/2 cup butter
6 stalks celery, sliced
2 onions, chopped
8 ounces mushrooms, canned, sliced and drained
6 tablespoons flour
21 1/2 ounces cream of celery soup, condensed
5 to 6 ounces garlic cheese rolls, cut up
20 ounces broccoli spears, frozen
Directions
In a skillet, melt butter and sauté the celery, onion and mushrooms. Stir in flour.
Place in slow cooker and stir in remaining ingredients.
Cover; cook on High, stirring every 15 minutes, until cheese is melted. Turn to Low for 2-4 hours, or until ready to serve.
This is my family’s favorite recipe for Pot Roast of Beef. This simple and flavorful recipe takes a little time, but it is well worth It! Great on a cold, Winter day. Prepare everything the night before, so that all you have to do in the morning, is take the crock-pot out turn it on and when you get home from long and cold day your dinner is ready.
Ingredients
3 pounds boneless beef rump roast, brisket or shoulder
1/2 cup water or beef broth
2 medium potatoes, thinly sliced
2 large carrots, thinly sliced
1 onion, sliced
1 teaspoon salt
1/2 teaspoon ground black pepper
Directions
Put vegetables in bottom of stoneware.
Salt and pepper meat, then place in pot on top of vegetables.
Add liquid.
Cover and cook on LOW 10–12 hours (HIGH: 5–6 hours). Makes 12 to 14 servings.
What could be simpler than supping on a big, steaming bowl of soup in the middle of a cold winter day. A hearty soup — made with Squash and veggies, poultry, fish or dried beans — can be the main dish for your meal. Add some crackers or breadsticks on the side and perhaps fruit for dessert and you’re ready to eat!
Ingredients
4 tablespoons (1/2 stick) unsalted butter
1 onion, chopped
1 medium tomato, cored, seeded and diced
2 garlic cloves, minced
2 jalapeno chiles, stemmed, seeded and chopped
1 1/2 pounds winter squash, such as West Indian pumpkin, peeled and cut into 1/2 inch cubes
3 cups stock or water
1 teaspoon coarse salt
2 cups whole milk
1/4 cup grated Manchego cheese
Directions
Melt the butter in a large stockpot over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the tomato, garlic, jalapeno and salt and cook 1 to 2 minutes longer. Add the squash and stock and simmer, covered, for about 20 minutes, or until the squash is falling apart and soup is thickened slightly. Puree soup with an immersion blender, or use a blender and return soup to a clean pan. Add the milk and heat gently. Stir in the cheese and adjust the seasonings.
This is an original recipe created by my son Weston. I often prepare everything the night before, so that all I have to do in the morning, is take the crockpot out of the refrigerator and turn it on. We use ground turkey to reduce the fat in this simple crockpot chili-I just mix and let it cook all day for a delicious meal that’s ready when we get home.
Weston’s Chili (Directions): Brown onion and turkey in vegetable oil. Place all remaining ingredients, except yellow bell pepper and cheese, in a crock pot and mix well. Add browned onion and turkey. Cook on low for 8-10 hours. Twenty minutes before serving, add yellow bell pepper and some water, if necessary. Serve topped with grated cheddar cheese.
Ingredients
* 1 small onion, chopped
* 1/2 lb ground turkey
* 1 tbsp vegetable oil
* 1 8 oz can tomato sauce
* 1 tbsp tomato paste
* 1 15 oz can black beans, drained and rinsed
* 1 15 oz can kidney beans, with liquid
* 1 carrot, diced
* 2 tsp or more chili powder
* Salt and pepper
* 1/2 yellow bell pepper, chopped
* Cheddar cheese, grated
Everyone enjoys holiday food - the cookies, cakes, casseroles, ham, the list goes on and on. Unfortunately our love of holiday food doesn’t always equate to healthy weight maintenance. I’ve found it’s perfectly OK to enjoy a few “guilty” holiday pleasures (i.e. sweets, pastries, and even candy). The trick is moderation; you simply balance out the naughty treats with healthy eating. The “health” food doesn’t need to taste bland either. With a little creativity, good recipes, and the right kitchen gadgets you may end up preferring the healthy food over the sweets!
When it comes to making healthy food that tastes great, the George Foreman grill destroys the competition. I’ve always savored the taste of grilled food but never had the time or knowledge on how to cook it the right way. With the George Foreman grill, I can easily get the flavor that only a large grill can offer and with all the convenience of an easy to use and solid design. Even though I rarely have the time or patience to cook, I find this grill to be a breeze. Its the perfect combination of health, taste, and ease of use.