2# Ground Beef
1-15oz. can Hunt's Tomato Sauce
1 small Onion diced
1 Red Pepper diced
1/2 cup Sweet Baby ray's Videla Onion BBQ sauce
1 tsp. Garlic Powder (I never use salt unless needed)
1 tsp Black pepper
Brown Ground Beef with Onions, Green Peppers, Garlic and Black Pepper.
Reduce heat then, add 15oz. Tomato Sauce and 1/2 cup Sweet Baby Ray's BBQ Videla Onion Sauce. Let simmer for 15-20 minutes.
Enjoy!!!
Kim Houvener
Saturday, September 13, 2008
Friday, September 5, 2008
Kim's Lite & Fluffy Dessert
Ingredents:
1 prepared Angel food cake
1 box Vanilla Pudding
1 can Crushed Pineapple
1 quart Strawberry's(rinsed then sliced)
1 pint of Blueberries(rinsed)
2 tubs cool whip(extra creamy is best) (or 1 extra large tub of regular Cool Whip)
1 ounce Chocolate Syrup
Layered in a clear Truffle Dish ( I borrow my mom's)
1st 1/2 pack prepared Vanilla pudding
2nd 1/3 of the Angel Food cake in 1" Cubes
3rd Crushed Pinnapple folded into 2 cups of Cool Whip, Then spread over Cake
4th the second 1/2 pack Vanilla pudding
5th 1/3 of the Angel Food cake in Cubes
6th Sliced Strawberry's(reserve 5 strawberry's for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake
7th 1/3 of the Angel Food cake in Cubes
8th Blueberries(reserve 1/4 cup for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake.
9th place sliced Strawberry's around the inside edge of the bowl, sprinkle remaining blueberries in center.
10th Drizzle Chocolate Syurp Over top of blueberries in the center.
1 prepared Angel food cake
1 box Vanilla Pudding
1 can Crushed Pineapple
1 quart Strawberry's(rinsed then sliced)
1 pint of Blueberries(rinsed)
2 tubs cool whip(extra creamy is best) (or 1 extra large tub of regular Cool Whip)
1 ounce Chocolate Syrup
Layered in a clear Truffle Dish ( I borrow my mom's)
1st 1/2 pack prepared Vanilla pudding
2nd 1/3 of the Angel Food cake in 1" Cubes
3rd Crushed Pinnapple folded into 2 cups of Cool Whip, Then spread over Cake
4th the second 1/2 pack Vanilla pudding
5th 1/3 of the Angel Food cake in Cubes
6th Sliced Strawberry's(reserve 5 strawberry's for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake
7th 1/3 of the Angel Food cake in Cubes
8th Blueberries(reserve 1/4 cup for 10th layer) folded into 2 cups of Cool Whip, Then spread on top of Cake.
9th place sliced Strawberry's around the inside edge of the bowl, sprinkle remaining blueberries in center.
10th Drizzle Chocolate Syurp Over top of blueberries in the center.
Zucchini Filled with Three Cheeses and Gratinéed with Homemade Tomato Sauce
Take home Chef Recipe
From Episode 133: Karin's Menu
I love zucchini, I did not want to loose this recipe.
Ingredients:For the homemade tomato sauce:
2 tablespoons/30 ml olive oil
1 small onion, finely chopped
2 garlic cloves, finely crushed
2/3 cup/145 ml dry white wine
4 ripe tomatoes, finely diced
One 14.5-ounce/411-g can diced tomatoes
1 bay leaf
freshly ground black pepper
For the sherry glaze and zucchini:
1 cup/200 ml sherry wine vinegar
4 zucchini, halved lengthwise
1 cup ricotta cheese
1 cup grated mozzarella cheese
3/4 cup freshly grated Parmesan cheese
Method:To make the homemade tomato sauce:Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and sauté for about 5 minutes or until the onions soften. Add the garlic and sauté for one minute. Stir in the white wine.Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 ½ hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender.Remove the sauce from the heat and allow to cool. Place the tomato sauce in a 15x10-inch/38x25-cm baking dish.
To prepare the sherry glaze and zucchini:Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half.Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.Place the zucchini halves atop the tomato sauce in the baking dish.
Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through. Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.
From Episode 133: Karin's Menu
I love zucchini, I did not want to loose this recipe.
Ingredients:For the homemade tomato sauce:
2 tablespoons/30 ml olive oil
1 small onion, finely chopped
2 garlic cloves, finely crushed
2/3 cup/145 ml dry white wine
4 ripe tomatoes, finely diced
One 14.5-ounce/411-g can diced tomatoes
1 bay leaf
freshly ground black pepper
For the sherry glaze and zucchini:
1 cup/200 ml sherry wine vinegar
4 zucchini, halved lengthwise
1 cup ricotta cheese
1 cup grated mozzarella cheese
3/4 cup freshly grated Parmesan cheese
Method:To make the homemade tomato sauce:Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and sauté for about 5 minutes or until the onions soften. Add the garlic and sauté for one minute. Stir in the white wine.Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 ½ hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender.Remove the sauce from the heat and allow to cool. Place the tomato sauce in a 15x10-inch/38x25-cm baking dish.
To prepare the sherry glaze and zucchini:Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half.Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.Place the zucchini halves atop the tomato sauce in the baking dish.
Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through. Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.
Tuesday, September 2, 2008
Spaghetti Sauce
3 lbs. Browned Ground Beef (well drained)
1 large Vidalia Onion
1 medium Green Pepper
¼ cup Brown Sugar
2-28oz can Tomato puree
½ can Tomato juice (To thin sauce if needed)
2-28oz can Diced Tomato’s
¼ cup Chili powder
4 Cloves Garlic
1 tbsp. Granulated Onion
1 tbsp. White Pepper
2 tbsp. Basil
1 tbsp. Oregano
Brown Ground Beef then drain well. Return Ground Beef to Large pot along with diced onions, green peppers, and garlic, Sauté for 8 minutes. Stir in all seasonings and brown sugar. Add all Tomato products and stir well. Stir sauce every 5 minutes or so. So not scorch the sauce it will be ruined. Simmer for 30-45 minutes (Longer if possible).
I do not add salt to any of my recipes unless absolutely required
1 large Vidalia Onion
1 medium Green Pepper
¼ cup Brown Sugar
2-28oz can Tomato puree
½ can Tomato juice (To thin sauce if needed)
2-28oz can Diced Tomato’s
¼ cup Chili powder
4 Cloves Garlic
1 tbsp. Granulated Onion
1 tbsp. White Pepper
2 tbsp. Basil
1 tbsp. Oregano
Brown Ground Beef then drain well. Return Ground Beef to Large pot along with diced onions, green peppers, and garlic, Sauté for 8 minutes. Stir in all seasonings and brown sugar. Add all Tomato products and stir well. Stir sauce every 5 minutes or so. So not scorch the sauce it will be ruined. Simmer for 30-45 minutes (Longer if possible).
I do not add salt to any of my recipes unless absolutely required
Garlic Vinaigrette
1/4 cup pure apple cider vinegar
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Mix or shake in shaker, chill left overs.
1/2 cup olive oil or sunflower seed oil
1/2 teaspoon salt
1/4 teaspoon black pepper
one or more cloves of garlic, crushed, chopped or sliced
Mix or shake in shaker, chill left overs.
Garlic Dipping Sauce
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
1 Tablespoon apple cider vinegar
1/2 teaspoon salt (or to taste)
1 to 2 cloves of Garlic crushed
Mix well, Chill for 1 hour before serving.
1/2 cup plain yogurt
1/2 cup mayonnaise
1 Tablespoon apple cider vinegar
1/2 teaspoon salt (or to taste)
1 to 2 cloves of Garlic crushed
Mix well, Chill for 1 hour before serving.
Dill Sauce
Ingredients:
3 tablespoons butter melted
1/4 teaspoon black pepper
1/8 teaspoon paprika
2/3 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1-1/2 teaspoons snipped fresh dillweed
Mix well, Chill for 1 hour before serving.
3 tablespoons butter melted
1/4 teaspoon black pepper
1/8 teaspoon paprika
2/3 cup mayonnaise
1 tablespoon finely chopped onion
2 teaspoons lemon juice
1-1/2 teaspoons snipped fresh dillweed
Mix well, Chill for 1 hour before serving.
Bourbon Sauce
Ingredients
1/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
2 tablespoons water
1 to 2 tablespoons bourbon
Directions - In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
Makes 2/3 cup sauce
1/4 cup butter
1/2 cup sugar
1 egg yolk, beaten
2 tablespoons water
1 to 2 tablespoons bourbon
Directions - In a small saucepan melt the butter. Stir in the sugar, egg yolk, and water. Cook and stir over medium-low heat for 5 to 6 minutes or until sugar dissolves and mixture boils. Remove from heat; stir in bourbon. Serve warm over bread pudding.
Makes 2/3 cup sauce
Basil Dipping Sauce
Kansas City Barbecue Sauce
Ingredients
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
3/4 cup apple juice
1/2 of a 6-oz. can (1/3 cup) tomato paste
1/4 cup cider vinegar
2 Tbsp. packed brown sugar
2 Tbsp. molasses
1 Tbsp. paprika
1 Tbsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground black pepper
Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until sauce is desired consistency, stirring occasionally.
2. Brush on chicken during the last 10 minutes of grilling. Makes about 10 (2 tablespoon servings).
1/2 cup finely chopped onion (1 medium)
2 cloves garlic, minced
1 Tbsp. olive oil or cooking oil
3/4 cup apple juice
1/2 of a 6-oz. can (1/3 cup) tomato paste
1/4 cup cider vinegar
2 Tbsp. packed brown sugar
2 Tbsp. molasses
1 Tbsp. paprika
1 Tbsp. prepared horseradish
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. ground black pepper
Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in apple juice, tomato paste, vinegar, brown sugar, molasses, paprika, horseradish, Worcestershire sauce, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until sauce is desired consistency, stirring occasionally.
2. Brush on chicken during the last 10 minutes of grilling. Makes about 10 (2 tablespoon servings).
Honey-Beer Barbecue Sauce
Ingredients
1/3 cup chopped onion (1 small)
1 clove garlic, minced
1 Tbsp. cooking oil
3/4 cup bottled chili sauce
1/2 cup beer
1/4 cup honey
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
1/3 cup chopped onion (1 small)
1 clove garlic, minced
1 Tbsp. cooking oil
3/4 cup bottled chili sauce
1/2 cup beer
1/4 cup honey
2 Tbsp. Worcestershire sauce
1 Tbsp. yellow mustard
Directions 1. In a medium saucepan, cook onion and garlic in hot oil over medium heat until onion is tender. Stir in chili sauce, beer, honey, Worcestershire sauce, and mustard. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until desired consistency, stirring occasionally.
Caribbean Satay Sauce
INGREDIENTS:
1 cup plus 2 tablespoons lime juice
3/4 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/4 cups chunky peanut butter
1 1/2 tablespoons ground ginger
PREPARATION:
In a large sauce pan combine lime juice and soy sauce. Heat until simmering and add sugar. Stir until sugar is dissolved. Add peanut butter and continue stirring. Add remaining ingredients and mix well.
1 cup plus 2 tablespoons lime juice
3/4 cup soy sauce
1 1/2 tablespoons sugar
1 tablespoon black pepper
1/4 teaspoon crushed red pepper
2 1/2 tablespoons minced garlic
2 1/4 cups chunky peanut butter
1 1/2 tablespoons ground ginger
PREPARATION:
In a large sauce pan combine lime juice and soy sauce. Heat until simmering and add sugar. Stir until sugar is dissolved. Add peanut butter and continue stirring. Add remaining ingredients and mix well.
Chipotle Poblano Sauce
INGREDIENTS:
1 large onion, chopped
6 chipotles
8 cloves garlic, minced
1 poblano pepper
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon cumin seed
pinch salt
PREPARATION:
Soak chipotles and poblano pepper in the 1/2 cup of water for about 15 minutes or until they have softened. Meanwhile sauté onion and garlic in a pan over high heat. Let them get good and brown. Pour into a food processor with the oil.
1 large onion, chopped
6 chipotles
8 cloves garlic, minced
1 poblano pepper
1/2 cup water
1 tablespoon olive oil
1/2 teaspoon oregano
1/2 teaspoon cumin seed
pinch salt
PREPARATION:
Soak chipotles and poblano pepper in the 1/2 cup of water for about 15 minutes or until they have softened. Meanwhile sauté onion and garlic in a pan over high heat. Let them get good and brown. Pour into a food processor with the oil.
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