Oven @ 400
Three separate plates:
1. With some milk
2. With melted butter
3. With Mixture of Parm Cheese and Italian Style Bread Crumbs
Use thawed Talapia ...
take one piece dip in milk then butter and last coat both sides with mixture ... do for all pieces of talapia and put on cookie sheet.
Place in oven and cook for 15 - 20 minutes
So delicious ... it's my favorite fish recipe. You can use this with Orange Roughy or Halibut but its best with Talapia.
Ross hates fish and even he loves to eat this (Olive too)!
Friday, March 21, 2008
Monday, March 3, 2008
Vicky's Stew
Beef Stew (not the most sexiest recipe, but it kicks butt on a cold
day)
1 lg. white onion, diced
2 cloves fresh garlic, diced
no salt butter (apx 2 tbl or as my friend says "a large slab") 1lb (+/-) beef (sirloin ... or whatever mystery red meat you can grab at Giant or Safeway -- for Chicago that's Jewel)
2 cans beef broth (I usually go for the Swanson zero fat low salt
variety)
1 pint water (less if you want a thicker broth) salt (to taste) pepper (to taste)
2 bay leaves
parsley (to taste)
basil (to taste)
rosemary (to taste)
3 medium potatoes - cut to bite-size/one-inch cubes (I prefer red, with skins left on. very tasty)
2 handful of barley (don't get greedy. This is a thickener. Size of palm without barley spilling over will do.)
2 cans diced tomato (with juice - go for the low salt variety, if
available)
Sauté onion and garlic in slab o' butter until onions are clear; add meat to brown (do not overcook meat .. just brown it. The meat will cook as you simmer broth.). Add broth and stir in next 7 ingredients. Add potatoes and barley. Simmer for 10 minutes. [If you desire vegetables, such as carrots and celery, I recommend adding maybe three of each at around 5 minutes after you add potatoes and barley. Carrots and celery should be tender, not mushy. Add diced tomatoes with juice. Simmer the whole concoction for another 15 minutes. Serve and enjoy!
day)
1 lg. white onion, diced
2 cloves fresh garlic, diced
no salt butter (apx 2 tbl or as my friend says "a large slab") 1lb (+/-) beef (sirloin ... or whatever mystery red meat you can grab at Giant or Safeway -- for Chicago that's Jewel)
2 cans beef broth (I usually go for the Swanson zero fat low salt
variety)
1 pint water (less if you want a thicker broth) salt (to taste) pepper (to taste)
2 bay leaves
parsley (to taste)
basil (to taste)
rosemary (to taste)
3 medium potatoes - cut to bite-size/one-inch cubes (I prefer red, with skins left on. very tasty)
2 handful of barley (don't get greedy. This is a thickener. Size of palm without barley spilling over will do.)
2 cans diced tomato (with juice - go for the low salt variety, if
available)
Sauté onion and garlic in slab o' butter until onions are clear; add meat to brown (do not overcook meat .. just brown it. The meat will cook as you simmer broth.). Add broth and stir in next 7 ingredients. Add potatoes and barley. Simmer for 10 minutes. [If you desire vegetables, such as carrots and celery, I recommend adding maybe three of each at around 5 minutes after you add potatoes and barley. Carrots and celery should be tender, not mushy. Add diced tomatoes with juice. Simmer the whole concoction for another 15 minutes. Serve and enjoy!
Barb's Awesome Meals
OK ... so these are not healthy at all but sooooo delicious!!
CHICKEN NANCY
4 chicken breasts
4-6 slices of Swiss
can of cream of chicken
1/2 cup of cooking sherry
pepperidge farms crushed(not cubed) stuffing-blue or green bag
1/2 to 3/4 stick of butter melted
preheat oven 350
baking dish-size of like a cake pan 9 by 11 ?
raw chicken, cheese on top
soup mixed w/ sherry-use a whisk- pour on top of chicken + cheese enough stuffing to cover everything in dish melted butter over top cook for 1 hour
take chicken out cool for a few minutes
take chicken out and mix the stuffing mixture up real good
we like to serve w/ broccoli (costco sells a big frozen bag w/ individual servings inside-easier for freezer storage)
LASAGNA
olive oil
couple shakes of parsley
couple shakes of black pepper
spicy Italian sausage 1 lb
1 onion
4-5 cloves of garlic I like garlic. It
gives it the extra spice w/o the heat. Add more or less.
fresh mushrooms or small can ( optional)
2 cans diced tomatoes(141/2)
2 cans tomato sauce re: the tom. products-
depending how saucy you like it. the paste will thicken it up fast.
2 cans tom. paste small
11/2 tbls Italian seasoning
11/2 tbls oregano these are all
estimations i usually use the palm of my hand. also, season according to your own taste. I love basil, so I add more-get the seasoning idea
11/2 tbls basil
15oz. ricotta part skim
2 eggs
1/3 cup parm
frozen chopped spinach thaw in the container it came
in then peel of the paper and squeeze the box of the water. or cook regularly . the idea is to remove as much water so the lasagna doesn't get runny couple shakes of parsley pepper
noodles use dry if the
meal is going to be frozen or stored in the frig for the day.
mozzarella more than 2 cups or
as much as you like
preheat 350-375
saute first 7 items don't worry about the grease. the tomatoes will gobble it up add the rest tom. and seasonings bring to a boil then simmer for about 15 minutes. the longer the better mix up next 5 items in separate bowl
cook noodles during the whole process
layering:
little sauce at bottom of baking dish
layer of noodles
cheese mixture
meat sauce
mozzarella
repeat if you're going
to make the last layer noodles on top add sauce to keep the noodles from getting crunchy
now is the time to invest in a lasagna pan-they're deeper-i keep forgetting to get one
cook for about 35-40 minutes w/ foil on. take foil off for the last
10-15 min. to brown cheese.
from frig let it sit out for awhile-room temp. and cook 50-1
hour I always stick my finger in the middle of the lasagna. it
might be a little hot but that's the price you must pay
JAMBALAYA
1 lb uncle bens converted rice
1 lb polish smoked sausage
1 lb chicken breast
2 lb shrimp
1 can Campbell's beef bouillon
1 can french onion soup
1 can tomato sauce ( we used a lg but there are no specific directions)
1 lg. onion
1/2 cup fresh green pepper
1/2 cup chopped green onion
1/2 cup parsley
small bulb garlic
1 stick butter
1 heaping tsp. Cajun seasoning
1/2 cup water
cooked covered 350 degrees for 75 minutes stir every 20 minutes !!!!!!!!!!!!!!!!!!
FRITATA OR BREAKFAST CASSEROLE
1 pkg reg. flavor breakfast sausage: cooked, crumbled, and drained 10 eggs lightly beaten
3 cups milk
2 tsp. dry mustard
8 oz (2 cups ) shredded sharp cheddar
6 cups cubed bread
1/2 tsp. black pepper
1 tsp. salt
optional:
1/2 cup mushrooms sliced
1 med. tomato chopped
1/2 cup green onion sliced
preheat oven 325. in a lge. mixing bowl, combine eggs, milk, mustard, and salt. distribute 1/2 the bread evenly in a buttered 9"x 13"x2" baking dish. Sprinkle w/ 1/2 the pepper, 1/2 cheese, 1/2 sausage and 1/2 of the optional ingredients. repeat layering using remaining bread, pepper, cheese, sausage and optionals. pour egg mixture evenly over casserole. bake uncovered for 55-60 min. put foil on top if it starts to brown too quickly. makes 6 servings
POT ROAST
1 21/2-3 lb. boneless beef chuck pot roast salt and pepper
1/4 cup cooking oil
2 lg. onions, cut into 3/4 in. slices
3/4 cup water
1/4 cup red wine vinegar
1 tsp. dried thyme, crushed
1/4 tsp. salt
1 lb. potatoes
1 lb. carrots, cut in 2in. pieces
2 stalks celery, bias sliced in 1- in. pieces
1/2 cup cold water
1/4 cup all-purpose flour
black pepper optional
trim fat from meat. sprinkle w/ salt and pepper. in a 41/2 - 6 quart
Dutch oven over med. heat brown roast on all sides in hot oil.
remove meat. in same pan, cook onions until browned. remove onions. . carefully wipe excess oil from pan. return meat and onions to pan. Combine the 3/4 cup water, the vinegar, thyme, and
1/4 tsp salt. pour over roast and onions. bring to a boil; reduce
heat. simmer, covered for 1 hour.
Peel and cut med. potatoes into eighths. add potatoes, carrots and celery to meat. return to boiling, reduce heat. simmer, covered for
45-55 min. more or until meat and veggies are tender. transfer meat and veggies to tray. reserving juices in dutch oven. keep warm
for gravy, measure juices, skim off fat. if necessary, add enough water to juices to equal 11/2 cups. return juices to dutch oven.
in a small bowl, whisk together the 1/2 cup water and flour until smooth. stir into juices in pan. cook and stir over med. heat until thickened and bubbly. cook and stir for 1 more min. season w/ salt and pepper if desired.
CHICKEN NANCY
4 chicken breasts
4-6 slices of Swiss
can of cream of chicken
1/2 cup of cooking sherry
pepperidge farms crushed(not cubed) stuffing-blue or green bag
1/2 to 3/4 stick of butter melted
preheat oven 350
baking dish-size of like a cake pan 9 by 11 ?
raw chicken, cheese on top
soup mixed w/ sherry-use a whisk- pour on top of chicken + cheese enough stuffing to cover everything in dish melted butter over top cook for 1 hour
take chicken out cool for a few minutes
take chicken out and mix the stuffing mixture up real good
we like to serve w/ broccoli (costco sells a big frozen bag w/ individual servings inside-easier for freezer storage)
LASAGNA
olive oil
couple shakes of parsley
couple shakes of black pepper
spicy Italian sausage 1 lb
1 onion
4-5 cloves of garlic I like garlic. It
gives it the extra spice w/o the heat. Add more or less.
fresh mushrooms or small can ( optional)
2 cans diced tomatoes(141/2)
2 cans tomato sauce re: the tom. products-
depending how saucy you like it. the paste will thicken it up fast.
2 cans tom. paste small
11/2 tbls Italian seasoning
11/2 tbls oregano these are all
estimations i usually use the palm of my hand. also, season according to your own taste. I love basil, so I add more-get the seasoning idea
11/2 tbls basil
15oz. ricotta part skim
2 eggs
1/3 cup parm
frozen chopped spinach thaw in the container it came
in then peel of the paper and squeeze the box of the water. or cook regularly . the idea is to remove as much water so the lasagna doesn't get runny couple shakes of parsley pepper
noodles use dry if the
meal is going to be frozen or stored in the frig for the day.
mozzarella more than 2 cups or
as much as you like
preheat 350-375
saute first 7 items don't worry about the grease. the tomatoes will gobble it up add the rest tom. and seasonings bring to a boil then simmer for about 15 minutes. the longer the better mix up next 5 items in separate bowl
cook noodles during the whole process
layering:
little sauce at bottom of baking dish
layer of noodles
cheese mixture
meat sauce
mozzarella
repeat if you're going
to make the last layer noodles on top add sauce to keep the noodles from getting crunchy
now is the time to invest in a lasagna pan-they're deeper-i keep forgetting to get one
cook for about 35-40 minutes w/ foil on. take foil off for the last
10-15 min. to brown cheese.
from frig let it sit out for awhile-room temp. and cook 50-1
hour I always stick my finger in the middle of the lasagna. it
might be a little hot but that's the price you must pay
JAMBALAYA
1 lb uncle bens converted rice
1 lb polish smoked sausage
1 lb chicken breast
2 lb shrimp
1 can Campbell's beef bouillon
1 can french onion soup
1 can tomato sauce ( we used a lg but there are no specific directions)
1 lg. onion
1/2 cup fresh green pepper
1/2 cup chopped green onion
1/2 cup parsley
small bulb garlic
1 stick butter
1 heaping tsp. Cajun seasoning
1/2 cup water
cooked covered 350 degrees for 75 minutes stir every 20 minutes !!!!!!!!!!!!!!!!!!
FRITATA OR BREAKFAST CASSEROLE
1 pkg reg. flavor breakfast sausage: cooked, crumbled, and drained 10 eggs lightly beaten
3 cups milk
2 tsp. dry mustard
8 oz (2 cups ) shredded sharp cheddar
6 cups cubed bread
1/2 tsp. black pepper
1 tsp. salt
optional:
1/2 cup mushrooms sliced
1 med. tomato chopped
1/2 cup green onion sliced
preheat oven 325. in a lge. mixing bowl, combine eggs, milk, mustard, and salt. distribute 1/2 the bread evenly in a buttered 9"x 13"x2" baking dish. Sprinkle w/ 1/2 the pepper, 1/2 cheese, 1/2 sausage and 1/2 of the optional ingredients. repeat layering using remaining bread, pepper, cheese, sausage and optionals. pour egg mixture evenly over casserole. bake uncovered for 55-60 min. put foil on top if it starts to brown too quickly. makes 6 servings
POT ROAST
1 21/2-3 lb. boneless beef chuck pot roast salt and pepper
1/4 cup cooking oil
2 lg. onions, cut into 3/4 in. slices
3/4 cup water
1/4 cup red wine vinegar
1 tsp. dried thyme, crushed
1/4 tsp. salt
1 lb. potatoes
1 lb. carrots, cut in 2in. pieces
2 stalks celery, bias sliced in 1- in. pieces
1/2 cup cold water
1/4 cup all-purpose flour
black pepper optional
trim fat from meat. sprinkle w/ salt and pepper. in a 41/2 - 6 quart
Dutch oven over med. heat brown roast on all sides in hot oil.
remove meat. in same pan, cook onions until browned. remove onions. . carefully wipe excess oil from pan. return meat and onions to pan. Combine the 3/4 cup water, the vinegar, thyme, and
1/4 tsp salt. pour over roast and onions. bring to a boil; reduce
heat. simmer, covered for 1 hour.
Peel and cut med. potatoes into eighths. add potatoes, carrots and celery to meat. return to boiling, reduce heat. simmer, covered for
45-55 min. more or until meat and veggies are tender. transfer meat and veggies to tray. reserving juices in dutch oven. keep warm
for gravy, measure juices, skim off fat. if necessary, add enough water to juices to equal 11/2 cups. return juices to dutch oven.
in a small bowl, whisk together the 1/2 cup water and flour until smooth. stir into juices in pan. cook and stir over med. heat until thickened and bubbly. cook and stir for 1 more min. season w/ salt and pepper if desired.
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