Monday, September 6, 2010

Spicy Vegetarian Lasagna


  • 1 (16 ounce) package lasagna noodles
  • 2 teaspoons olive oil
  • 2/3 cup diced red bell pepper
  • 2/3 cup diced orange bell pepper
  • 2/3 cup diced yellow bell pepper
  • 2/3 cup diced green bell pepper
  • 1 small yellow onion, diced
  • 2 (14.5 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 1/2 cups water
  • 1 dash crushed red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 1 (15 ounce) container ricotta cheese
  • 1 (8 ounce) package shredded mozzarella cheese
  • 4 eggs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano, crushed
  • 1/4 cup grated Parmesan cheese (optional)


  1. Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool.
  2. Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes.
  3. Preheat oven to 375° F (190° C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano.
  4. Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired.
  5. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.

Beef with Broccoli

  • 1 1/2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3/4 pound sirloin beef tips, sliced against the grain 1/8 inch thick
  • 3 tablespoons vegetable oil
  • 10 ounces frozen broccoli florets, thawed
  • 3 garlic cloves, chopped
  • 3 tablespoons soy sauce
  • 1/3 cup water 
Special equipment: a well-seasoned 14-inch flat-bottomed wok
(Optional) Rice, Fresh Cilantro Sprigs
  1. Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
  2. Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. 
  3. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
  4. Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
  5. Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes

Turkey Meatloaf

  • 1 1/2 cups finely chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon olive oil
  • 1 medium carrot, cut into 1/8-inch dice
  • 3/4 pound cremini mushrooms, trimmed and very finely chopped in a food processor
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup plus 1 tablespoon ketchup
  • 1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
  • 1/3 cup 1% milk
  • 1 whole large egg, lightly beaten
  • 1 large egg white, lightly beaten
  • 1 1/4 pound ground turkey (mix of dark and light meat)
  • (Optional)roasted red pepper tomato sauce or ketchup
Special equipment: a meat thermometer or an instant-read thermometer
  1. Preheat oven to 400°F.
  2. Cook onion and garlic in oil in a 12-inch nonstick skillet over moderate heat, stirring, until onion is softened, about 2 minutes. 
  3. Add carrot and cook, stirring, until softened, about 3 minutes. 
  4. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until liquid mushrooms are evaporated and they are very tender, 10 to 15 minutes. 
  5. Stir in Worcestershire sauce, parsley, and 3 tablespoons ketchup, then transfer vegetables to a large bowl and cool.
  6. Stir together bread crumbs and milk in a small bowl and let stand 5 minutes. 
  7. Stir in egg and egg white, then add to vegetables. 
  8. Add turkey and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to vegetable mixture and mix well with your hands. (Mixture will be very moist)
  9. Form into a 9- by 5-inch oval loaf in a lightly oiled 13- by 9- by 2-inch metal baking pan and brush meatloaf evenly with remaining 2 tablespoons ketchup. 
  10. Bake in middle of oven until thermometer inserted into meatloaf registers 170°F, 50 to 55 minutes.
  11. Let meatloaf stand 5 minutes before serving.

    Saturday, August 28, 2010

    Add KFC Gravy to all the food you have

               1 1/2 tablespoons shortening, melted
               3 tablespoons of Original Breading Flour
               2 tablespoons all purpose flour
               1 can Campbell’s Condensed Chicken Stock
               1 can water
     1. First we are going to make a roux (a cooked mixture of wheat flour and fat; butter) with the
         melted shortening and 1 1/2 tablespoon of breading flour.
     2. Cook this over low heat for 10 to 15 minutes or until the roux browns in color
         to resemble a nice milk chocolate color.
     3. Once the mixture turns brown remove it from the heat and add the remaining flour and
         slowly add the liquid(s) to incorporate it so no lumps
     4. Bring the mixture to a boil and boil for 2 minutes reduce the heat and allow the
         mixture to thicken which would take about 3 to 5 minutes.

    A Misunderstood Burger


                 1 tablespoon mayonnaise
                 1/2 teaspoon Grey Poupon Specialty peppercorn mustard

                 1 sesame seed hamburger bun (potato roll style with split crown)
                 1/4 pound Topps beef patty
                 1 slice American cheese
                 1-2 tomato slices
                 1-2 lettuce leaves, chopped
                 1 Tablespoon ketchup
                 1 Tablespoon chopped white onion
                 McDonald's hamburger seasoning
    COOKING: (Makes 1 Arch Deluxe®)
     1. In a small bowl, mix together the mayonnaise and the Dijon mustard. Set aside. This
         is the secret sauce. 2. Toast the face of each of the buns on a griddle as described in
         all other recipes.
     2. Pre-heat an electric grill to 400 degrees. (If cooking more than one: also pre-heat an
           electric grill for toasting the sesame seed buns)
     3. Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear a
         little harder and a little longer than with regular hamburgers.You should apply heavy
         pressure for 6-8 seconds.
     4. Sprinkle liberally with McD's Hamburger Seasoning.
     5. About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just
         created. Add another dash Seasoning.
     6. Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast
         very quickly, so move it around in a circular motion to prevent burning.
     7. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the
         heel facedown to the same spot on the grill. (If cooking more than one, follow the bun 
           toasting instructions for the regular hamburger)
     8. Dress your BUN in the following order:
         On the crown (top bun)
                 Special Sauce
     9. Add the cooked beef patty then the toasted heel. 
     1. Pre-cook some thick sliced Hormel® pepper bacon, breaking one slice per burger in
     2. Lay the halves side by side on top of the cheese before adding the meat. (Or just use 
           thick sliced bacon, adding a dash of pepper when cooking)

    The BIG MAC™ How-to.

    Special Sauce:
                       1/4 cup KRAFT Miracle Whip
                       1/4 cup mayonnaise
                       2 Tablespoons,heaping, WISHBONE deluxe french salad dressing (the
                       orange stuff)
                       1/2 Tablespoon HEINZ sweet relish
                       2 teaspooons, heaping, VLASIC dill pickle relish (Heinz dill relish also
                       1 teaspoon sugar
                       1 teaspoon dried, minced onion
                       1 teaspoon white vinegar
                       1 teaspoon ketchup
                       1/8 teaspoon salt
    1. Mix everything very well in a small container.
    2. Microwave 25 seconds, and stir well again.
    3. Cover, and refrigerate at LEAST 1 hour before using. (to allow all of the flavors to 
        "meld") Makes nearly 1 cup (enough for about 8 Big Macs™).

    COOKING your BIG MAC™:
    INGREDIENTS: (this is a per sandwich recipe)
                        1 -regular sized sesame seed bun
                        1 -regular sized plain bun
                        2 -previously frozen regular beef patties
                        2 -tablespoons Big Mac sauce
                        2 -teaspoons reconstituted onions
                        1 -slice real American cheese
                        2 -hamburger pickle slices
                        1/4 Cup -shredded iceberg lettuce
         Discard the crown half of the regular bun, retaining the heel. (The cooking method for the 
           Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly
         In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra
         heel. (this will be your middle bun)
     1. Cook the two-all-beef-patties just like the regular burgers.
     2. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the
         heels. (toasted side)
     3. Then add 1/8 cup shredded lettuce to each.
     4. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
     5. On the extra "heel", the middle bun, place two pickle slices on top of the lettuce.
     6. Toast the "crown" (top) of the bun also. When the meat patties are done, place them
         one at a time on both prepared buns. Stack the middle bun on top of the
         bottom bun, and put the crown on top.
     (For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed
      paper as follows):
     1. Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper
         up over the top. (It will resemble a tube with the burger in the center)
     2. Fold the two remaining ends underneath. Wrap snug, but don't squish it like the
         regular burgers.
     3. Let sit 5-8 minutes, allowing the flavors to "meld".
     4. Microwave, still wrapped, 15 seconds on high.
         ....Enjoy an AWESOME Big Mac® Sandwich!

    Friday, August 27, 2010

    What I'll be making in 4 hours - Egg McMuffin®

                              1 large grade A egg
                              1 english muffin
                              Butter, REAL butter
                              1 slice American cheese (real...not processed cheese food)
                              1 slice Canadian bacon
                              1 "12x12" sheet of wax paper
                              Non Stick Cooking Spray
    You need an egg ring. (Find one at you're favorite cooking specialty store.)

    1. Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both
        sides face down on the griddle and applying pressure. This takes about 1 to 1.5
        (they should be medium brown) Set aside.
    2. Lay your egg ring on the pre-heated grill. Spray with Pam to prevent sticking. Crack
        the egg and pour into egg ring on the grill. Poke the yolk with a sharp instrument so
        it flows.
    3. Butter both toasted halves of the english muffin liberally with melted butter. Put a
        slice of American cheese on the bottom half.
    4. About 2 1/2 minutes after you started cooking the egg, the whites should firm up,
        and the yolk should still be a bit "liquidy". Carefully remove the ring, leaving the egg
        on the griddle. (you may have to "slice" around the edges if it sticks)
    5. Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle.
    6. After about 30-45 seconds, "flip" the Canadian bacon, and remove the egg, placing it
        on the bottom half (cheesed half) of the english muffin.
    7. Put the Canadian bacon on top, and cover with the top of the english muffin.
    8. Wrap in pre-cut wax paper just like the hambugrer recipes. Let stand 5 minutes, then
        microwave 12 second on high, and eat.

    My Favorite - KFC's Macaroni and Cheese

                              2cups elbow macaroni
                              3/4 cup Velveeta cheese
                              2/3 cup mild yellow cheddar cheese
                              1/3 cup whole milk
                              1/4 teaspoon salt
    1. In a pot, bring water to a boil with salt to taste.
    2. Once the water comes to a boil add the macaroni and cook for 12 to 15
    3. When the noodles are cooked drain but do not rinse.
    4. To make the cheese sauce: in a pan over low-heat, combine the Velveeta cheese,
        shredded cheddar, and milk.
    5. Cook the cheeses till they are melted and then add the salt.
    6. Add the noodles and mix threw. Place in a casserole dish and bake for 10 to 15
        minutes. You may want to broil the top to make a brown top.
    7. Let cool, serve and enjoy!

    Making a McChicken®

    SPECIAL TOOLS: Deep fryer; meat mallet
    • Vegetable Oil (in fryer)
    • 1 egg
    • 1 cup water
    • 2/3 cup all-purpose flour
    • 1/3 cup tempura mix
    • (or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
    • 2 teaspoons salt
    • 1 teaspoon onion powder
    • 1/2 teaspoon Accent®
    • 1/4 teaspoon pepper
    • 1/8 teaspoon garlic powder
    • 4 chicken breast filets
    • 4 sesame seed hamburger buns
    • 1 cup chopped iceberg lettuce
    McChicken® sauce:
                                   1/4 cup mayonnaise
                                   1/16 teaspoon onion powder
                                   Stir together well, refrigerate until needed.
    Preparing your McChicken® Sandwich
         1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
         2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a
             one gallon size zip lock bag.
         3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each
             breast filet until it is round.
         4. Coat each filet with the flour mixture by shaking in the zip lock bag.
         5. Remove and dredge each filet in the egg mixture, coating well. Then return each
             filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the
             freezer for at least an hour. Cover and refrigerate remaining egg mixture.
         6. After freezing, repeat the "coating" process.
         7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and
         8. As the chicken is frying, toast the buns using the standard method described in
             cooking regular hamburgers.
         9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture,
             followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken
             patty, and the heel of the bun.
         10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
         11. Microwave on high, individually, for 15 seconds and serve.
    Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
    patty and the heel.

    Intro - or an attempt.

    This is officially now a food recipe blog. I'll see if I can throw in some music links or share whatever I'm listening to at the time.

    Other than that, I'll start off by throwing some McDonalds, and KFC recipes, then we'll move on to the good stuff.