Fantastic Food

Mom’s Fluffy Potato Rolls: ¾ c. water ½ c. mashed potatoes warm water & potatoes in microwave until hot, not boiling ¼ c. sugar  ¼ c. olive oil  Combine sugar and Oil in mixer add potatoes to oil & sugar 1 egg 2 c. whole wheat flour, 2 tsp. yeast Add egg to mixer. After egg is incorporated, add flour and yeast. Mix together. Let sit for 10 minutes. Add 1 tsp. salt to dough. Add 1 to 1 ½ c. white flour. Add last little bit of white flour slowly, until dough doesn’t stick to sides of mixing bowl. Divide into half, then in half, then in half. (8 equal balls) Do three rolls out of each ball, rolling into ball shape with palms of hands. Or you can divide dough into half once, roll out into a circle (like a pizza crust), then cut like a pizza into 8 equal slices. Roll up slices starting with the wide end, and pinch small end to roll once rolled up to hold shape. This makes a crescent roll. *Note: you may need to spray dough/hands with cooking spray

Ingredients: 4 fish filets (I used mahi mahi--any flaky fish will do, but NO salmon) cabbage, green or red cider vinegar mango red onion cucumber cilantro limes (or lime juice) avocados black beans, drained & rinsed cajun seasoning corn tortillas Cut up (thinly shred) about a quarter to a third of the cabbage head.  Pour 2 or 3 tablespoons of vinegar on the cabbage, then season with salt & pepper and set aside.  Peel then dice up entire mango and put in a serving bowl (you're making a mango salsa).  Peel then dice up about a cup worth of cucumber and add to the mango.  Dice up about a third of the red onion and add to mango salsa.  Add 1/4 cup chopped cilantro to mango salsa.  Squeeze 2 limes into the mango salsa and mix everything up nicely.  The avocado is to garnish the taco, so just chop that up into a bowl of it's own.  Season fish with cajun seasoning, spray both sides of fish with cooking spray, and spray your cooking surface (I used our sandwich gr

I found a couple of recipes I liked and decided to mash them up.  Here is the resulting delicious recipe-- For innards: 8 oz. pepperoni 2 cups shredded mozzarella cheese 1/2 cup parmesan cheese 1 Tbs. italian seasoning grated cheddar cheese (optional) For bread: 3 1/2 teaspoons yeast 2 cups warm water 2 Tbs. sugar 1/4 cup olive oil 1 Tbs. salt 1 Tbs. dried basil 1 Tbs. dried oregano 1 tsp. garlic powder 1 tsp. onion powder 1/2 cup grated romano or parmesan cheese 1/4 cup grated cheddar cheese 2 cups whole wheat flour 2 1/2 cups white flour 1 egg white, beaten Combine warm water, yeast, and sugar.  Mix well, then let sit for 5 minutes, or until mixture starts to foam.  Add olive oil, salt, and spices--mix together.  Add whole wheat flour, mix for a minute until well incorporated.  Add white flour 1/2 a cup at a time, mixing in between.  You may need a little more or a little less flour.  Dough should be stiff.  Knead for 10 minutes, until smooth and rubbery. Plac

Fresh Peach Pie - Delicious for a summer dessert. I forgot to put in the nutmeg, but it tastes good either way. I cheated with a pre-made pie crust. It doesn't take too long to skin the peaches if you cut them in half and put a couple at a time in a few inches of boiling water. Leave them in 5-10 seconds (until the skin slips off easily) then put them in cold water to cool them down. I added a few ice cubes to speed the process because Florida water out of the tap doesn't really get that cold. Make sure you leave time for it to set in the fridge to firm up. Ingredients: 1 9 inch pie shell baked - I used the deep dish kind 1 cup of white sugar 1/2-1 c water 4 Tbs corn starch 1/4 c butter or marg. 2 c of fresh peaches, pitted, skinned and mashed 1/4 tsp nutmeg - optional 1 tsp vanilla 4 cups peaches - pitted skinned and sliced 1/4 cup lemon juice pinch of salt Directions 1. Combine sugar, water, cornstarch, butter, mashed peaches and nutmeg in a saucepan. Cook over med heat un

This is a nice, light, summer vegetable pasta dish.  I've been using veggies from our own garden and I'm loving it!  This is my new favorite, so enjoy! Ingredients: 3 or 4 oz. whole wheat angel hair pasta balsamic vinegar olive oil feta cheese parmesan cheese salt & pepper fresh garlic fresh basil zucchini fresh roma tomatoes chicken breast Directions: Salt and pepper chicken breast and grill until done.  Slice zucchini into 1/2 inch slices, salt & pepper them, and grill until fork goes easily in the middle of slice.  Cook pasta according to package directions (usually about 3 minutes in boiling water--don't overcook!).  Drain pasta and return to pot.  Add about 1 tablespoon Olive Oil & 1 Tablespoon balsamic vinegar, & 1 teaspoon minced garlic. Toss to coat noodles, and place back on burner (turn heat to lowest setting).  Cut up chicken, zucchini, & tomatoes into bite-size pieces, then add to pasta.  Add 1 to 2 tablespoons parmesan cheese,

CHEESE AND EGG BAKE 12 oz. Mozzarella cheese - grated 12 oz. Cheddar cheese - grated 10 - 12 eggs 1/2 cup flour 1 3/4 cups milk 1 Tbs. fresh parsley 8 oz. sausage (cooked & drained) 1/4 cup margarine 1/3 cup chopped green onion 1/2 red bell pepper - chopped Melt margarine in pan and saute vegetables till tender. In 9 x 13 pan put vegetables and butter, then half of the cheese, then meat, then the rest of cheese. Mix eggs, flour and parsley. Pour over the top of cheese and sprinkle with paprika. Bake uncovered for 35- 40 minutes at 350 deg. * Can also spray pan with Pam, and mix everything together with the meat & cheese. This makes it easy to make ahead.

this is my new favorite salad: Chicken breast, marinated in Yoshida's for at least an hour, then grilled Romaine lettuce, chopped Spinach (optional) handful craisins 2 Tbs. chopped scallions 1/2 c. grated carrot One 11 oz. can mandarin oranges sliced sweet pepper (optional) slivered almonds (optional) Dressing--put all the following ingredients in a bowl and whisk together: 1/3 cup rice wine vinegar 1 teaspoon minced garlic (or 1/4 tsp. garlic powder) 1 teaspoon minced ginger (or 1/4 tsp. ginger powder) 2 tablespoons canola OR olive oil 2 tablespoons brown sugar 1 1/2 teaspoons chili-garlic sauce or chili sauce (less or more to desired level of spice) 

This cake is soooo moist and delicious!  I actually didn't even have the right chocolate (just regular semi-sweet, not dark) and it STILL tasted awesome!  I can't wait to try it with the dark chocolate :)  By Chef Tyler Florence Ingredients 2 1/2 cups cake flour 1 1/2 teaspoons baking soda 1 teaspoon salt 1 1/2 sticks unsalted butter, at room temperature 2 cups sugar 3 1/2 ounces semisweet or bittersweet dark chocolate, melted and cooled 1 teaspoon vanilla extract 2 eggs 1 1/2 cups cold water Chocolate Chip Butter Cream, recipe follows Dark chocolate shavings, for decoration Directions Position an oven rack in the center of the oven and pre-heat the oven to 350 degrees F. In a large bowl,  sift  together the flour, baking soda, and salt; set aside. In the bowl of an electric mixer, cream the butter and the sugar until light and fluffy. Add the cooled chocolate and vanilla and beat for 3 minutes to incorporate. Beat in the  eggs  one at a time. Scrape down the sides

Ingredients 1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C) 2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt Directions Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving. Nutritional Information  Amount Per Serving   Calories:  189  | Total Fat:  4.1g  | Cholesterol:  0mg

ITALIAN SAUSAGE SOUP 1 ½ lbs mild Italian sausages, cut into ½ inch slices 2 cloves garlic, minced or pressed 2 large onions, chopped 1 large can (about 28 oz) Italian-style tomatoes 3 cans (14 ½ oz each) regular-strength beef broth 1 ½ cups water ½ tsp dry basil 1 Tbs dry parsley 1 medium-size chopped green pepper 2 medium-size zucchini (1/2” slices) 5 oz (about 3 cups) bow-shaped noodles Grated Parmesan cheese (optional) 1. In a 5-quart heavy pot, over medium high-heat, cook sausage slices until lightly browned on the outside and no longer pink inside when slashed. Remove from pot with a slotted spoon, drain on paper towels, and set aside. Spoon off and discard all but 3 Tbs. drippings. Add garlic and onion and cook, stirring occasionally, until onions are soft (about 5 minutes). 2. Stir in tomatoes (break up with a spoon) and their liquid; then add sausage slices, broth, water, and basil. Bring to a full rolling boil; cover, reduce heat, and simmer for 20 minutes

1 medium onion, minced 2 green bell peppers, chopped 1 lb. bacon 3 Tbs. worcestershire sauce 2/3 cup Ketchup 1 15 oz. can pineapple tidbits, drained (or crushed pineapple) 8-9 cups pork & beans (or 1 3lb., 5oz. can + 1 1lb. 15 oz. can) 1 cup brown sugar 2 Tbs. molasses 1 1/2 Tbs. red vinegar Directions: Cook bacon so that it's easily crumbled.  Using a couple Tbs. of leftover bacon grease, saute onion and peppers for 2 or 3 minutes, then add all remaining ingredients except  pork & beans.  Simmer for a few minutes, then mix with pork & beans in a large bowl.  Pour in a greased 9x13 baking dish and bake @ 350 degrees for 1 hour, uncovered.  (it might not all fit in the 9x13 dish, especially if you use more beans.  I typically cook it in the next size smaller and put the rest in another dish, then put them in the oven together.)  Serves 15 or so.

Yet another recipe from Tyler Florence, but with a few of my own changes. *This feeds a good size crowd, probably 15 or so depending on the appetites...   Ingredients Dry Rub: 3 tablespoons paprika 1 tablespoon garlic powder 1 tablespoon brown sugar 1 tablespoon dry mustard 2 tablespoons coarse sea salt 1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt Cider-Vinegar Barbecue Sauce: 1 cup cider vinegar 2/3 cup yellow or brown mustard 1 cup ketchup 2/3 cup packed brown sugar 2 garlic cloves, smashed 1 teaspoon kosher salt 1 teaspoon cayenne 1 tablespoon worcestershire sauce 1/2 teaspoon freshly ground black pepper Pan drippings from the pork *The sauce smells VERY strongly of vinegar (and this is quite a bit toned down from his original recipe), but don't worry--when mixed with the meat, it all comes together perfectly! 12 hamburger buns 1 recipe Cole Slaw, recipe follows Pickle spears, for serving Directions Mix the paprika, garlic power,

I'm a big scone lover, and these are amazing !!  The recipe is from one of my favorite food network chefs, Tyler Florence.  I think the glaze really makes them pop with flavor. Ingredients Blueberry  Scones: 2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon salt 2 tablespoons sugar 5 tablespoons unsalted butter, cold, cut in chunks 1 cup heavy cream, plus more for brushing the scones 1 cup fresh blueberries Lemon  Glaze : 1/2 cup freshly squeezed lemon juice 2 cups confectioners' sugar, sifted 1 lemon,  zest  finely grated 1 tablespoon unsalted butter Directions Preheat the oven to 400 degrees F. Sift  together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a  pastry blender , cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the heavy  cream . Fold everything together just to incorporate; do not overwork the dough. Fold the bluebe

Chicken Pot Pie IX Rated: Submitted By: Robbie Rice Photo By: tahoegirl Prep Time: 20 Minutes Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes Servings: 8 "A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming meal." INGREDIENTS: 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 2 (9 inch) unbaked pie crusts DIRECTIONS: 1. Preheat oven to 425 degrees F (220 degrees C.) 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer