egg salad sanwich

I used day old devilled eggs for this.

First mash up all the devilled eggs in a bowl with a fork.

I added a little bit of creamy salad dressing, and freshly cracked pepper.

I also chopped up a little shallot.

I just put a tablespoon of that mixture on my toasts and voila, here's my sandwich.

Nothing wasted, everything reused.

chicken barbeque with beer up it's butt

We're having company over tonight so I'm making supper.
First I put a chicken in the crockpot, then I poured the rest of my bottle of plum sauce on the chicken.
Then I set the crockpot to medium.
I'm gonna cook that for a few hours.

We went to Calgary and we ended up buying from the Menonite store.
I bought 3 dresses for the price of three dollars each.
Emma bought a bunch of tops and Chandler got a wooden building game.
Then we went to Tim Horton's and had lunch with Jason.

I Placed the carrots that are going to be barbequed on a sheet of aluminium foil.
On top of the baby carrots is the rest of a strawberry-orange and brandi jam.
We'll close the foil and barbeque the carrots along with the chicken.
Oh by the way, Jon's planning on shoving a beer can up the chicken's butt.
That's going to be our barbeque.
I'm also planning to bake bell peppers with rice in them.

Spaghetti and meat sauce

Today's supper included yesterday's meatloaf leftovers.

I chopped up my meatloaf into small little pieces in my frying pan.

I then added a large can of tomato sauce.

I seasoned it with black pepper, cayenne pepper, red pepper flakes.

I boiled my pasta with a tiny drop of oil in the water to keep the pasta lubricated and keep them from sticking.

After the pasta is cooked, I drained the water.

After serving your paste and meat sauce, make sure to top it with freshly grated parmesan cheese.

Enjoy.

Meatloaf and potatoes

Yesterday's supper was easy and simple. I had a pound of hamburger meat that I thawed in the fridge and I added a good cup or so of packaged bread crumbs.
I added pizza sauce to my mixture and mixed that all up. Then I pressed my mixture into a plastic container and I transferred the pressed mixture in my crockpot.

I peeled potatoes and placed them whole around the meatloaf mold.
I watered down the rest of my pizza sauce, shook it all up and emptied it into my crockpot, covering the whole meat.
I cooked my meal for a few hours on the low setting.

Spaghetti & Clam Sauce- A Real Favorite

Spaghetti and Clam Sauce (clear)

2 TBS OLIVE OIL OR SALAD OIL

1 TBS GARLIC POWDER

1 TSP OREGANO

1 BOTTLE OF CLAM JUICE

¼ CUP OF GRATED CHEESE

4 OR 5 CANS OF CHOPPED OR MINCED CLAMS

1 LBS OF SPAGHETTI

IN POT, BROWN GARLIC POWDER IN OIL, BE CAREFUL GARLIC BROWNS FAST, DUMP IN CANS OF CLAMS…..DO NOT DRAIN, ADD BOTTLE OF CLAM JUICE.
SPRINKLE OREGANO AND STIR, SPRINKLE IN GRATED CHEESE AND STIR, LET COOK ON LOW HEAT FOR A HALF HOUR. COOK SPAGHETTI AND DRAIN. PLACE SPAGHETTI IN A SERVING BOWL, ADD A COUPLE OF SOUP LADLES OF CLAM SAUCE. MIX AND YOU ARE
READY. ADD SAUCE TO YOUR LIKING.

ENJOY!!!!!

FRUIT PIE

FRUIT PIE

DRAIN LARGE CAN FRUIT COCKTAIL

IN BOWL- 1 CAN CONDENSED MILK (EAGLE BRAND)

1/3 CUP OF LEMON JUICE---MIX WELL

POUR IN DRAINED FRUIT

FOLD IN CONTAINER OF COOL WHIP

POUR IN 2 SMALL GRAHAM CRACKER PIE SHELLS.

REFRIGERATE FOR SEVERAL HOURS BEFORE CUTTING.

Enjoy......

lentils with sweet onions

Here's a recipe I remember from an old boyfriend of mine who was czechoslovakian.
Here's how it goes:
You'll need to cut up a large onion and fry it slowly on medium low heat until the onion is caramelized. It will take a while so be patient.
Once the onions are nice an brown, add a heaping tablespoon of white flour to your frying pan, coat all the onion pieces.
Then add your can of lentils, season heavily with salt and pepper and put a couple tablespoonfuls of white vinegar.
Voila.
Serve wish a side of sausage, or with toasts.
It's so simple but so nutritious too.

10 Must Have's In The Kitchen

Author: Dustin

Have you ever imagined how things are carried out in the ancient times? The common tasks we do today may be far different during the past with no modern equipment and gadgets. Consider cooking, for instance. If we can return for hundreds and thousands of years back, food was eaten raw. Aside from coal, people long ago started to use heated stones, improvised ovens, and wood when fire was discovered. Since before and up to now, salt has been the primary agent utilised in food preservation. Cooking, since long ago, provided an avenue for people to extend their variety of food that can be eaten when cooked properly.

Let us go back to present. With the various non-traditional styles of cooking, there are numerous gadgets that were also invented and introduced in the goal of improving the quality of cooking. Although there are many food devices and gadgets on TV or in magazines, it is still optional to own them all in your kitchen provided that you have the basic things. Here are several items that will surely make your kitchen ready to go for almost every dish you wish to cook.

Grater: Have you ever wondered when the grater was invented and introduced? 1540's. Yes, 1540's and this is an item that you'd need a lot in your kitchen. It is chiefly used for cheese to supply your favorite pasta dish an additional spunk. Besides cheese, you may also use the grater, just like a mini processor, for fruits and vegetables.

Bakeware: This is also the same with cookware as many cookware sets comprise of bakeware pieces. You will considerably appreaciate aluminum as it can certainly provide even heat distribution due to its heat conductor characteristics and your favorite cakes will certainly look perfect once you take it out from your oven. Just make sure that your bakeware pieces are tough and will make it not hard for you to take out your cookies from the oven without smashing them into pieces.

Mixing Tools: Food processors are nice, especially when it include blenders and mixers. Most modern processors today are compact devices that will practically enable you to do many kitchen functions in one single device- blending, mincing, mixing, juicing, and grinding!
Peeler: There are many people who use small and large knives in peeling. However, the potential risk of cuts and wounds are bigger. That is why others utilize peelers to make peeling safe, fast, easy.

Cutting Mats/Boards: These are suited for slicing the ingredients and use them as a funnel when you're putting your ingredients into a pot or bowl. Cutting mats which are self healing and have the ability to resist the torture from chopping are perfect pieces.

Measuring Spoons, Cups: It is perfect that you do accurate measurement of all your ingredients, specially when it will impact the taste of your dish. Guessing or using your gut feel sometimes vary, and may come out as a disaster. You would prefer to have a proper measure of salt, oils, etc. to be certain that the taste will be excellent.

Pepper Mill: Sometimes, a pinch of salt or a dash of pepper may be enough. However, not all the time! Pepper Mills have been in existence way back in 1842, and a must-have in cooking. The differerent types of materials for salt and pepper mills must be considered. While stainless steel, zince alloy, and carbon steel are perfect for pepper, ceramic grinders are suited for salt as it won't corrode.

Spatulas: They are viewed as the extension of a person's hand while cooking. Not unless you're numb to flip or turn food around towards the opposite side despite the boiling water or oil, isn't it? There is no kitchen in the world with no spatula as it assists the cook to turn the food properly and keep him or her safe.

Knives: A person can't just merely tear bits of meat apart or use his/her teeth in sizing up ingredients for cooking. If you do not have this at your kitchen, cooking is really a torture. It's as vital as a weapon in a cop, a knight or a warrior. Kitchen knives are the key weapons of cooks and chefs.

Cookware: You simply can't just hold anything up against the fire for apparent reasons, and how can you boil water without cookware? You will need the perfect cookware as this is the backbone of the kitchen and everything starts off with it. You have the freedom to choose the pieces you might generally use, so you must have a good set of cookware. Heavier cookware means greater heat conduction, but choose something which you'll capable of handle properly, to forestall winding up in spills and hearing the banging sounds on your kitchen floor. Be sure you take the main factors in consideration: grip, lids, clean up and weight.

Article Source: http://www.articlesbase.com/cooking-tips-articles/10-must-haves-in-the-kitchen-4355553.html

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