Potato Flakes coated Fish

Prep time: 20 minutes Cook time: 10 minutes

Ingredients:
2 cups dry potato flakes
1 cup flour
1 tablespoon garlic powder
1 tablespoon seasoning salt
1 tablespoon ground black pepper
2 teaspoons cayenne pepper
2 eggs
8 bluegill fillets (can also use bass, crappie, or tilapia)
Oil (for frying)

Cooking Instructions:

Step 1: Heat a deep fryer to 350 degrees. In a small bowl beat together 2 eggs. In a pie plate combine potato flakes, flour, garlic powder, seasoning salt, black pepper, and cayenne pepper. Mix well.
Step 2: Dip fillets into egg mixture and then roll in the potato mixture until evenly coated.
Step 3: Fry fish fillets in the deep fryer (in batches if necessary) for 5 minutes or until the fish flakes apart easily and is golden brown. Drain on paper towels.
Yield: (4 Servings)

Chicken and Mashed Potato Bowl

Prep time: 30 minutes Cook time: 30 minutes

Ingredients:
1 1/2 lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups all purpose flour
2 ½ teaspoons salt
¾ teaspoon pepper
¾ teaspoon accent salt
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder
1 egg (beaten)
1 cup milk
oil (for deep frying)
Mashed Potatoes-8 large potatoes (peeled and quartered)
1 teaspoon salt
ground black pepper (to taste)
½ cup butter
¾ cup milk
2 cans Campbell’s Beef Gravy (heated)
2 cups corn (heated)
1 bag shredded Colby Jack Cheese

Method

Step 1: In a shallow bowl beat together 1 egg and 1 cup of milk. Combine all of the coating ingredients in another shallow bowl, pie plate, or shaker bag and mix well. Dip the chicken pieces into the egg mixture then into the coat and double dip. Deep fry in batches at 375 degrees until chicken pieces are golden brown and fully cooked. Drain on paper towels.
Step 2: While chicken is frying. To make mashed potatoes: Add potatoes and salt to a large pot and fill with enough water to cover the potatoes. Boil potatoes until tender. Drain water and add pepper, butter, and milk. Mash or beat until smooth.
Step 3: To assemble potato bowls- Add a layer of mashed potato onto the bottom of a boil. Top with corn, chicken pieces, gravy and cheese. Divide the ingredients evenly within 4 bowls.
Yield: (4 Servings)

Beef and Mushroom....Chinese Style

 If you want to add additional vegetables into the stir fry such as onion and broccoli, that would be great as well. 

Ingredients:
1 ½ lbs flank steak (sliced into thin strips)
4 garlic cloves (finely chopped)
4 tablespoons oyster sauce
4 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
½ teaspoon ground black pepper
4 teaspoons cornstarch
1 cup water
2 tablespoons oil
1 cup fresh mushrooms (sliced)

Cooking Instructions:

   

Step 1: In a large bowl combine garlic, oyster sauce, soy sauce, sugar, salt, pepper, water, and cornstarch. Mix well. Add flank steak and marinade for 30 minutes.
Step 2: Heat a wok or fry pan to medium high heat. Add oil. Remove steak slices from the marinade with a slotted spoon (reserving the marinade) and place into the pan and stir fry until the steak is fully cooked (about 5 minutes). Remove from the pan and set aside.


Step 3: Add a little more oil to the wok if necessary and add mushroom slices. Stir fry mushrooms for 3 minutes. Add the marinade liquid to the wok, bring to a boil. Reduce heat and simmer for 30 seconds. Return steak to the pan and simmer until heated through.
Yield: (4 Servings)

Casserole...Mexican Style

This Mexican casserole combines your favorite ingredients into a baked dish. The base is crumbled tortilla chips and they are topped with refried beans, salsa, taco meat, and cheese. You can put whatever you want on top of the cheese but I prefer green onion, tomatoes, and black olives. This also goes great with sour cream. The best part is, this is a very easy dish to prepare and will be on the table in no time.

Prep time: 20 minutes Cook time: 10 minutes

Ingredients:
1lb ground beef
1 (1 ¼ ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups Colby jack cheese
1 cup salsa
1 (2 1/3 ounce) can sliced black olives (drained)
1 tomato (chopped)
2 cups corn chips (crushed)

Cooking Instructions:

  

Step 1: In a large skillet brown ground beef and drain. Add taco seasoning and cook according to package directions by adding the amount of water stated on the package. Set aside. Heat refried beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.
Step 2: Place crushed corn chips onto the bottom of an 8×8” casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions and black olives over the cheese.
Step 3: Bake in the oven at 375 degrees until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.
Yield: (4 Servings)

Taco Stuffed Pasta Shells

This recipe for taco stuffed shells consists of ground beef and cream cheese for the filling and is topped with tortilla chips and cheese. Make sure to let the filling mixture have enough time to cool before stuffing the shells or you might have a sloppy mess on your handsJ. The traditional pasta sauce is replaced with a combination of salsa and taco sauce… the best part about this is you can make it as hot as you want! You can add other things such as black olives, sour cream or whatever you like on tacos on top as well.
Ingredients:1lb ground beef
1 package taco seasoning
1 4 once package cream cheese
12 large pasta shells
1 cup salsa
1 cup taco sauce
1 cup cheddar cheese (shredded)
1 cup Monterey jack cheese (shredded)
1 ½ cups tortilla chips (crushed)
3 green onions (chopped)
1 cup sour cream
 
Cooking Instructions:
 
Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter.
Step 2:  Pour salsa in the bottom of a 9 x 13 inch baking dish.
Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce.
Step 4: Cover and bake in the oven at 350 degrees for 30 minutes.
Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses on top.  Cook for about 15 more minutes. Serve with sour cream, additional salsa, black olives or whatever you think goes good with tacos!

Cream Cheese Finger Cookies

 Made with cream cheese and butter, they're very rich...and the pecans add wonderful flavor. They're great with hot cup of coffee or a tall glass of milk.

Ingredients

• 1/2 cup butter, softened
• 4 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1 tablespoon sugar
• Dash salt
• 1 cup finely chopped pecans
• Confectioners' sugar

Directions

• In a small bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Combine the flour, sugar and salt; gradually add to creamed mixture and mix well. Stir in pecans (dough will be crumbly).
• Shape tablespoonfuls into 2-in. logs. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 12-14 minutes or until lightly browned. Carefully roll warm cookies in confectioners' sugar. Cool on wire racks. Yield: 2 dozen.

• 12 Servings
• Prep/Total Time: 30 min.

15

Nutritional Analysis: 2 cookies equals 240 calories, 18 g fat (7 g saturated fat), 31 mg cholesterol, 118 mg sodium, 17 g carbohydrate, 1 g fiber, 4 g protein.

Easy Homemade Pickled Ginger

Everyone has had pickled ginger as a condiment in a sushi restaurant, but did you know it can be made at home? The preparation isn't that time consuming, but the ginger has to sit in a vinegar mixture for several hours. Considering that the pickled ginger can last for up to six months in the fridge, it's well worth the effort! The final product has a wonderful color and is fresh in both flavor and texture. Not only is it great on sushi, but it's a delicious addition to marinades, stir-frys, salads,

Ingredients

1 lb. fresh ginger
2 cups unseasoned rice vinegar
3/4 cup granulated sugar
1 Tbs. table salt

Directions

1. In a tall 8-quart pot fitted with a rack, sterilize a quart jar by boiling it in water for 10 minutes. Turn off the heat and leave the jar in the water until you’re ready to use it.
2. Peel the ginger with a vegetable peeler or the edge of a spoon
3. Using a mandoline or food processor, slice the ginger as thinly as possible (preferably paper thin and no thicker than 1/16 inch)
4. In a 5-quart saucepan over high heat, bring 2 quarts of water to a boil. In a 2-quart saucepan over medium heat, combine the vinegar, sugar, and salt. Stir until the sugar and salt dissolve, then increase the heat to medium high and bring to a boil. Remove from the heat and cover the pan.
5. When the water boils, add the ginger and cook, stirring once or twice, to soften it, about 30 seconds.
6. Drain the ginger in a large colander, tossing the pieces so they drain well. Remove the jar from the water bath, and drain well. 
7. Transfer the ginger to the jar, using a canning funnel if you have one. Pour in the vinegar mixture (it should completely cover the ginger).
8. Cover the jar with its lid, allow to cool completely, and refrigerate. The ginger will be ready to eat after several hours.

Makes 1 quart.

Sesame Seeds Laddu...Til ke Laddoo

Ingredients:

4 cups sesame (til) seeds
1/2-cup water
1/2 cups brown sugar or powdered jaggery (gud/Bellam)
Cup coconut (nariyal/Kobba), chopped finely into small pieces

How to make til ladooes:

Take a saucepan and heat it on the middle flame.
Boil water with jaggery to make syrup.
When it starts boiling add coconut and heat till it becomes thick.
Roast sesame seeds in the other saucepan till they become light brown.
Add these seeds to the syrup and mix.

Cracked Wheat/Daliya Cutlets

Ingredients:
1 cup Cracked Wheat
1/2 cup Carrots, Peas (or any vegetable)
1 tspoon ginger garlic paste
1 onion - chopped
1 red chilli
1 tspoon curry leaves - chopped
1 tspoon cilantro - chopped
1 tspoon garam masala
1/4 tspoon chickpeas powder (roast chickpeas and grind it to a powder)
2 tspoon oil
salt to taste

Method:
Fry the broken wheat in a pan till you smell the wheat. Then boil it in 1/4 cup water. Add mor if needed. When the wheat is about half cooked, add cut vegetable, salt and let it all cook completely.

Cook the mix and then mash it. In a thick bottomed pan, heat 1 tspoon oil and add ginger garlic paste and saute for a couple of minutes. Then add chopped onions, red chilli, wheat and vegetable mix, curry leaves, cilantro, chickpeas powder, garam masala and cook for 3-4 minutes till it all mixes well.

Make flat cutlets using your palms and keep it aside.

Heat the rest of the oil and shallow fry the cutlets in a pan till each side becomes crisp and golden brown.

Serve with chutney or ketchup.

Moong Dal Cutlets....Lentil cutlets

2 cups moong dal soaked for about 4 hours

1 medium onion finely chopped

2 green chillies

4-5 cloves garlic

2 inch ginger

1 tsp cumin seeds

1 tsp red chilli powder

1/3 cup grated coconut

3-4 medium sized potatoes boiled, peeled and mashed

salt to taste

1 cup chopped coriander

juice of 1/2 lemon

vegetable oil to cook
Method
Grind the moong dal with green chillies, garlic, ginger and cumin seeds. Do not grind it very fine. Let it be somewhat coarse. In a thick bottomed vessel, add about 3-4 tbsp oil and heat it. Add the chopped onion and allow it to cook until it is translucent. Add the turmeric and chilli powder and stir for a minute. Add the ground moong dal, salt and grated coconut. Keep stirring it so that it does not stick to the bottom of the vessel. Despite all your efforts, the batter will stick to the vessel so do not worry much about it. Just ensure that it does not burn, so you need keep it on a slow flame. When it has slightly thickened, cover it and allow it to cook in it's own steam on a low fire. Check for doneness by checking if the tiny grains are completely cooked.
Allow it to cool. Scrape the batter from the pan and transfer to a large plate. Knead it well. Now add the mashed potatoes in the proportion of 1:3 ie. 1 portion of potatoes for 3 portions of moong mix. Add the lemon juice, coriander leaves and some extra salt if required.
Shape them into heart shape using a heart shaped cutter. Alternatively you can shape them into a small rounds too.

Shallow fry them directly and serve warm with some tomato sauce.