Homemade salad dressing is super easy and much better than that guar gum crap you get in the store. If you have everything on hand then it's even more easy. These are a few we use around here.
Low-fat Salad Dressing
1/4 cup lowfat yogurt (Greek yogurt tastes best)
2 TBS lowfat mayo
2 TBS skim milk
1/4 tsp herbs of choice (or Mrs Dash)
sprinkle of salt, granulated garlic, onion
Mix well. Let chill.
Blue Cheese Dressing
1/4 cup each sour cream, mayo
1/8 cup water
1 TBS white vinegar
1 crushed clove garlic
salt, pepper
Whisk all together in bowl. Add 1/2 cup crumbled blue cheese.
Lucky Tiger was Delicious
Thursday, October 14, 2010
Holy Gobshite We Have Company! recipes
This is the stuff for pupus when you have company and need to whip some stuff up as fast as you can so you have munchies to share. Standard fare at our house when we have company.
Peanut Butter Dip
Mix well with food processor, blender. Serve with sliced apples.
8 oz cream cheese softened
1 cup peanut butter
1 cup brown sugar
1/4 cup milk
5 cup Ambrosia Salad
1 cup each sour cream, mini marshmallows, coconut
1 can each drained mandarin oranges, pineapple chunks
1 large chopped apple
Mix well. Chill.
Bacon Pupus
Preheat oven 400. Line cookie sheet with foil. If not, you've ruined a good pan.
1 pkg bacon, sliced into thirds
1 pkg little smokies sausages
wrap bacon around sausage, secure with toothpick place on cookie sheet. Sprinkle with brown sugar.
at this point my friend Benjamin likes to sprinkle a little bit of fresh pepper on them. Your choice.
Bake for 20 minutes or until bacon is how you like it.
Artichoke Dip
1 can artichoke hearts (drained)
1 cup each mayonnaise, grated parmesan cheese
1 tsp granulated garlic (or 1 TBS garlic chopped)
Process in blender or food processor. Pour into oven proof bowl and bake @400 for 20 minutes. Serve with sliced baguettes, crackers, sourdough bread or INSIDE a hollowed out sourdough round loaf. Use bread chunks for dipping.
Asiago Dip
1 cup each mayonnaise, sour gream
1/2 cup asiago cheese, shredded
1/4 cup soaked julienned sun dried tomatos (drain after soaking)
1/4 cup sliced mushrooms, green onions
Mix all together, put into oven proof dish and bake @350 for 15-20 minutes. Serve with sliced baguettes, crackers or in a hollowed round loaf bread.
Bruschetta Pomodoro
2 cups minced roma tomatos
1 1/2 tsp capers
2 TBS chopped kalamata olives
1 TBS each: red onion, basil, olive oil
1/4 tsp salt
1/2 tsp balsamic vinegar
sprinkle of fresh pepper
Mix all together well. Let sit for 30 minutes, drain and serve over sliced toasted baguette slices. (Got this one from Karen A. The best bruschetta recipe)
Bruschetta easy
2 minced garlic cloves
1/4 c. olive oil
1 cup finely chopped roma tomatos
1/3 cup finely chopped basil
1/4 cup finely chopped red onion
sprinkle of salt, pepper
Mix well.
Moms homemade dip
1 cup sour cream
1 cup mayonnaise
1/4 cup milk
1 tsp garlic
1 tsp dry onion
1 tsp italian herbs
sprinkle of salt, pepper
Mix well, season more to taste. Chill for an hour or two. Taste again. If flavors are too strong add little more sour cream and mayo by the spoonful. Serve with sliced celery, carrots.
Dill Dip
1 tub sour cream
2 cups mayonnaise
1 tsp each of garlic, garlic salt, dill
1/2 tsp each of oregano, basil
1 TBS dried onion
Mix well. Chill for 2-3 hours.
Peanut Butter Dip
Mix well with food processor, blender. Serve with sliced apples.
8 oz cream cheese softened
1 cup peanut butter
1 cup brown sugar
1/4 cup milk
5 cup Ambrosia Salad
1 cup each sour cream, mini marshmallows, coconut
1 can each drained mandarin oranges, pineapple chunks
1 large chopped apple
Mix well. Chill.
Bacon Pupus
Preheat oven 400. Line cookie sheet with foil. If not, you've ruined a good pan.
1 pkg bacon, sliced into thirds
1 pkg little smokies sausages
wrap bacon around sausage, secure with toothpick place on cookie sheet. Sprinkle with brown sugar.
at this point my friend Benjamin likes to sprinkle a little bit of fresh pepper on them. Your choice.
Bake for 20 minutes or until bacon is how you like it.
Artichoke Dip
1 can artichoke hearts (drained)
1 cup each mayonnaise, grated parmesan cheese
1 tsp granulated garlic (or 1 TBS garlic chopped)
Process in blender or food processor. Pour into oven proof bowl and bake @400 for 20 minutes. Serve with sliced baguettes, crackers, sourdough bread or INSIDE a hollowed out sourdough round loaf. Use bread chunks for dipping.
Asiago Dip
1 cup each mayonnaise, sour gream
1/2 cup asiago cheese, shredded
1/4 cup soaked julienned sun dried tomatos (drain after soaking)
1/4 cup sliced mushrooms, green onions
Mix all together, put into oven proof dish and bake @350 for 15-20 minutes. Serve with sliced baguettes, crackers or in a hollowed round loaf bread.
Bruschetta Pomodoro
2 cups minced roma tomatos
1 1/2 tsp capers
2 TBS chopped kalamata olives
1 TBS each: red onion, basil, olive oil
1/4 tsp salt
1/2 tsp balsamic vinegar
sprinkle of fresh pepper
Mix all together well. Let sit for 30 minutes, drain and serve over sliced toasted baguette slices. (Got this one from Karen A. The best bruschetta recipe)
Bruschetta easy
2 minced garlic cloves
1/4 c. olive oil
1 cup finely chopped roma tomatos
1/3 cup finely chopped basil
1/4 cup finely chopped red onion
sprinkle of salt, pepper
Mix well.
Moms homemade dip
1 cup sour cream
1 cup mayonnaise
1/4 cup milk
1 tsp garlic
1 tsp dry onion
1 tsp italian herbs
sprinkle of salt, pepper
Mix well, season more to taste. Chill for an hour or two. Taste again. If flavors are too strong add little more sour cream and mayo by the spoonful. Serve with sliced celery, carrots.
Dill Dip
1 tub sour cream
2 cups mayonnaise
1 tsp each of garlic, garlic salt, dill
1/2 tsp each of oregano, basil
1 TBS dried onion
Mix well. Chill for 2-3 hours.
Moms BBQ sauce
I made this up myself using trial and error. You can tweak it however you want if you'd like it more spicy, hot or sweet. Just add a little extra here and there. Good stuff.
1 stick butter
large sweet onion (like a Walla Walla) chopped
1/2 cup brown sugar
3 TBS dark molasses
pinch Thai chili powder
1/4 cup veg oil
1 TBS mustard
1 1/2 cups ketchup
3/4 c worchestshire sauce
3 TBS siracha sauce (rooster red sauce Vietnamese)
2-3 tbs minced fresh garlic
1/4 cup white vinegar
sprinkle of salt, pepper
Saute onion in butter until transparent. Add rest of ingredients. Let simmer for 30 minutes.
1 stick butter
large sweet onion (like a Walla Walla) chopped
1/2 cup brown sugar
3 TBS dark molasses
pinch Thai chili powder
1/4 cup veg oil
1 TBS mustard
1 1/2 cups ketchup
3/4 c worchestshire sauce
3 TBS siracha sauce (rooster red sauce Vietnamese)
2-3 tbs minced fresh garlic
1/4 cup white vinegar
sprinkle of salt, pepper
Saute onion in butter until transparent. Add rest of ingredients. Let simmer for 30 minutes.
Cheeseburger Pie and Lentil Stew
Ahh cheeseburger pie. The food of Wednesday nights being in a rush out the door to Awana. This one and lentil stew! Here they are, oh the memories.
Cheeseburger Pie
1lb ground beef
chopped onion
1 cup shredded cheddar, jack, jalapeno cheddar jack or longhorn cheese
1 cup milk
2 eggs
1/2 cup bisquik or jiffy mix (or homemade mix)
Cook beef with onion. Drain, salt a little. Add rest of ingredients, mix and dump into a pie plate. Bake for 25 minutes at 400 degrees.
Lentil Stew
3 tbs olive oil
1 chopped onion
1 cup sliced celery
1/2 cup or so thin sliced and quartered carrots
6 cups water
1 can vegetable broth or beef broth
1 cup dry lentils
1 can tomato paste
1/2 cup dry red wine
1 TBS italian herbs (oregano, basil, rosemary, thyme)
Sprinkle of salt. pepper
(1 lb ground beef cooked-optional)
grated parmesan cheese
In large pot, saute onion, celery, carrots in hot oil for 5 minutes. Add rest of ingredients (not the cheese). Simmer 40-45 minutes until lentils are tender. Ladle into bowls, sprinkle with parmesan cheese. Serve with baguettes, french bread and butter.
Cheeseburger Pie
1lb ground beef
chopped onion
1 cup shredded cheddar, jack, jalapeno cheddar jack or longhorn cheese
1 cup milk
2 eggs
1/2 cup bisquik or jiffy mix (or homemade mix)
Cook beef with onion. Drain, salt a little. Add rest of ingredients, mix and dump into a pie plate. Bake for 25 minutes at 400 degrees.
Lentil Stew
3 tbs olive oil
1 chopped onion
1 cup sliced celery
1/2 cup or so thin sliced and quartered carrots
6 cups water
1 can vegetable broth or beef broth
1 cup dry lentils
1 can tomato paste
1/2 cup dry red wine
1 TBS italian herbs (oregano, basil, rosemary, thyme)
Sprinkle of salt. pepper
(1 lb ground beef cooked-optional)
grated parmesan cheese
In large pot, saute onion, celery, carrots in hot oil for 5 minutes. Add rest of ingredients (not the cheese). Simmer 40-45 minutes until lentils are tender. Ladle into bowls, sprinkle with parmesan cheese. Serve with baguettes, french bread and butter.
Pork Roast with Sauerkraut
3-5lb pork roast
2 large cans or jars of Sauerkraut
1/2 cup water
put one can sauerkraut into bottom of slow cooker or dutch oven. Put roast on top. Cover with 2nd can of sauerkraut. Slow cook 6 hours high, 8 hours low or roast in 325 oven for 2 1/2 hours, adding 1/2 cup or more water if needed (watch it).
2 large cans or jars of Sauerkraut
1/2 cup water
put one can sauerkraut into bottom of slow cooker or dutch oven. Put roast on top. Cover with 2nd can of sauerkraut. Slow cook 6 hours high, 8 hours low or roast in 325 oven for 2 1/2 hours, adding 1/2 cup or more water if needed (watch it).
Pork Adobo
Pork Adobo
1 large pork roast, cut into large cubes
1 cup apple cider vinegar
1/2 cup shoyu
5 cloves garlic, crushed
1/4 tsp salt, pepper
2 bay leaves
1/2 cup water
put all into slow cooker and cook on high for 6 hours, low for 8 hours. Can also cook on stovetop until meat is cooked through and tender.
You can also do chicken and beef this way.
For chicken thighs, cook in large square pan covered in foil in oven at 350 for an hour.
1 large pork roast, cut into large cubes
1 cup apple cider vinegar
1/2 cup shoyu
5 cloves garlic, crushed
1/4 tsp salt, pepper
2 bay leaves
1/2 cup water
put all into slow cooker and cook on high for 6 hours, low for 8 hours. Can also cook on stovetop until meat is cooked through and tender.
You can also do chicken and beef this way.
For chicken thighs, cook in large square pan covered in foil in oven at 350 for an hour.
Green chili pork roast
I cook this in the slow cooker 8-9 hours on low, 6 hours on high. ONO! or delicious. Shred the meat and use it for carnitas, tacos, burritos, enchiladas or just eat it with some hot tortillas. Freezes well in bulk.
1 large pork roast (5-7lbs)
2 cans stewed tomatos
1 large can diced green chilis
2 jars Herdez tomatillo salsa
Pour all of it with 1 cup water into slow cooker. Cook. Eat. That simple.
You can also do the same with a bunch of boneless chicken, frozen or fresh. Freezes well, too.
1 large pork roast (5-7lbs)
2 cans stewed tomatos
1 large can diced green chilis
2 jars Herdez tomatillo salsa
Pour all of it with 1 cup water into slow cooker. Cook. Eat. That simple.
You can also do the same with a bunch of boneless chicken, frozen or fresh. Freezes well, too.
Uncle Herberts Spam Musubi
This is our favorite recipe for cooking spam. You not only use it for musubi but you can dice the spam, cook it in this sauce and serve it over rice with some steamed broccoli or bok choy. Delicious! We got the recipe from Uncle Herbert Victor, our friend from Wahiawa Assembly of God when we lived on the aina. Recipe can be doubled.
Spam
1 can spam sliced
2 TBS shoyu (aloha! is the best or another "wheat" tasting shoyu. Not Japanese)
2 TBS sugar
1 TBS mirin (japanese rice wine vinegar)
Fry spam in this until it thickens.
Sushi Rice
HOT cooked rice (calrose rice. Hinode is our house brand)
1/3 cup sugar
1/3 cup white vinegar
1 TBS salt
Mix sugar, vinegar and salt in bowl. Heat in microwave 30 seconds. Stir well so sugar dissolves. Pour over HOT rice, mix well.
Musubi
Sushi rice, teri-spam and nori. Cut nori into strips to fit whatever size you like on your musubi. Put a piece of nori in your musubi mold. Add spam on top, hot rice mix on that. Roll nori over it and pat down. Make sure spam and rice are HOT! because that's what molds the nori over it to soften it and make it yummy, not crunchy.
You can also add toasted sesame to the rice or to the musubi, your choice. If you use your spam can to make musubi, pat your rice in the can, dump out carefully and you have the shape. Wrap in nori/spam quickly.
This is for Josh because he requested it a few times recently. xoxo
Spam
1 can spam sliced
2 TBS shoyu (aloha! is the best or another "wheat" tasting shoyu. Not Japanese)
2 TBS sugar
1 TBS mirin (japanese rice wine vinegar)
Fry spam in this until it thickens.
Sushi Rice
HOT cooked rice (calrose rice. Hinode is our house brand)
1/3 cup sugar
1/3 cup white vinegar
1 TBS salt
Mix sugar, vinegar and salt in bowl. Heat in microwave 30 seconds. Stir well so sugar dissolves. Pour over HOT rice, mix well.
Musubi
Sushi rice, teri-spam and nori. Cut nori into strips to fit whatever size you like on your musubi. Put a piece of nori in your musubi mold. Add spam on top, hot rice mix on that. Roll nori over it and pat down. Make sure spam and rice are HOT! because that's what molds the nori over it to soften it and make it yummy, not crunchy.
You can also add toasted sesame to the rice or to the musubi, your choice. If you use your spam can to make musubi, pat your rice in the can, dump out carefully and you have the shape. Wrap in nori/spam quickly.
This is for Josh because he requested it a few times recently. xoxo
Wednesday, September 1, 2010
Beef and potato casserole
1 lb ground beef browned with: 1/2 finely chopped onion, some garlic
In crockpot place 2 potatoes sliced thin, add a 1/2 tsp flour, some salt and mrs dash.
Add browned beef.
Cover with 2 more potatoes sliced thin. Bit of mrs dash and salt. Cover with sliced or shredded cheese.
In a bowl mix 1 can beef broth with 1 1/2 cups of water with a can of cream of mushroom soup.
Pour over beef and potatoes. Cook on low for 8 hours or high for 6 hours.
In crockpot place 2 potatoes sliced thin, add a 1/2 tsp flour, some salt and mrs dash.
Add browned beef.
Cover with 2 more potatoes sliced thin. Bit of mrs dash and salt. Cover with sliced or shredded cheese.
In a bowl mix 1 can beef broth with 1 1/2 cups of water with a can of cream of mushroom soup.
Pour over beef and potatoes. Cook on low for 8 hours or high for 6 hours.
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