Tuesday, February 24, 2009
Sunday, February 22, 2009
1 cup of milk
1 tablespoon of butter
salt and pepper
I start off by putting the milk in a small pot and add the butter, cook until the butter is melted and then add the oysters. Remember, you get a lot of the base flavor from the liquids found in the can of canned oysters...don't drain, ADD TO YOUR SOUP!
Saturday, February 21, 2009
Hmmm, onions rings. This is not so much a recipe but more of a great dinner idea when you make for your favorite burgers. It's awesome even in your burger with pepper jack cheese and your favorite toppings. Easy and simple and I'm sure everyone in your family would truly love this!
Whenever I made onions rings, I get a sweet yellow onion and tempura mix not to be confused with planko.
Thursday, February 19, 2009
Monday, February 16, 2009
We usually buy New York Strip but Scott's favorite is Ribeye. We pretty much stick to Ribeye, Top Sirloin or New York Strip. Place steaks in a dish or pan. Sprinkle the tenderizer lightly over the steaks.
We always serve grilled veggies with our steaks. I will be posting about those soon. Stay tuned!
1 1/2 pound of chicken breast in bite sized peices
1 bottle of La Choy Sweat and Sour Sauce
1 green pepper
2-3 cups of flour
Add 2 eggs into the bite sized chicken peices.
Stir egg in and make sure all peices of chicken are drenched in the egg.
Once you are done cooking all the chicken, it's time to put the dish together.
Wednesday, February 11, 2009
Peach Dump Cake
2 (16 ounce) cans peaches in heavy syrup
1 (18.25 ounce) package yellow cake mix
1/2 cup butter
1/2 teaspoon ground cinnamon, or to taste.
Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon and sugar.
Bake at 375 degrees F (190 degrees C) for 45 minutes.
Tuesday, February 10, 2009
- 2 chicken breasts halves
- 1 cup of milk
- 1 egg
- 1 cup of flour
- 2 tablespoons of powdered sugar (trust me, it makes a difference)
- hamburger buns
- pickle slices
- cooking oil
Sunday, February 8, 2009
1 package of Uncle Bens Ready Rice - Long Grain and Wild Rice
4 oz. mushroom stems and pieces (drained)
1 10 oz. frozen chopped spinach
8 oz. cream cheese (cube the cream cheese)
3/4 cup of chopped onions
butter - 1 T
1/4 teaspoon nutmeg
2 tsp of mustard
Add the spinach (you don't have to thaw or drain - just add frozen into pan), onions, nutmeg, butter and mustard in a large pan over medium to high heat.
In an 8 x 8 layer the rice and the mushrooms over it.
Now add the mix from the stove over the rice and mushrooms.
This is what it looks like before going into the oven for 20 minutes at 375 degrees.