Cheater Cinnamon Rolls

I used to hate to make dough. Its one thing in cooking, I do not seem to be very good at. Then I got a bread machine!! Greatest thing ever. 

This Recipe is very versatile. You can make pecan sticky buns, or cinnamon rolls from it. I started making cinnamon rolls when I was about 12.  Ive tweaked the recipe to my liking .

1 loaf of frozen bread dough, or u can make white dough from scratch, or in a bread machine.
1/4 cup cinnamon
1/4 tsp nutmeg
1/4 tsp of ground cloves
3/4 cup sugar( can use a half cup of white and 1/4 of brown)
3/4 to a whole stick of real butter, softened.
2 tablespoons flour
extra flour for rolling.
Additions:
Raisins, nuts, cran-raisins, pecans.......whatever u like. Ive even taken a cpl of apples, chopped them up and added them. Today we r making straight cinnamon rolls, not nuts or raisins. My Hubby doesn't like them in his cinnamon rolls.

Place the  (1to 1.5  pound loaf )of dough in a greased plastic container,  three times the size of the loaf.  Cover with a damp kitchen towel and let rise until double in size.

Mix the cinnamon, sugar, nutmeg and cloves.

Roll out the dough on a floured surface. Flour your rolling pin too.  Roll into a rectangle. Work quickly, the dough doesn't like to be over worked, you'll have tough rolls otherwise.  about 12-14 inches x 8 inches.

Spread the butter evenly on the dough with a rubber spatula. Sprinkle with the sugar mix, then sprinkle about 2 tablespoons off flour over the sugar mixture. Add your nuts and/or raisins at this point, spread evenly over the dough.

How you roll the dough rectangle up depends on how big of rolls u want.  If u roll the small side up, you'll have about 7 Giant rolls. If you roll the long ways up, you'll have more smaller rolls. We went the long ways for today's rolls.  Take the dough and roll it into a cylinder.

Slice the rolled up dough into about one inch slices.  Do not use a serrated edged knife, I found this out the hard way. Has to be a smooth edged sharp knife. Some say use dental floss, but i tried it and I didn't like the results.  Place into a prepared glass square or round baking pan I like to use a little vegetable oil and flour. I usually sweep up the flour I used to rolled the dough out on, into my baking pan. Dont worry about the extra cinnamon, its fine.

Cover with a moistened kitchen towel and rise again until about double. About 30-60 minutes, depending on how warm the spot is u set them to rise. I preheat the oven at 200 then shut it off and open the door for about 3 minutes and then place my dough inside and shut the oven door.  These are the same rolls as above, doubled in size.

Bake at 350 for about 35-40 minutes. Until dark golden brown and bubbly.

let cool for a bit then ice them with the following recipe:

3  cups  powdered sugar
3  tablespoons  milk

Stir together sugar and milk until smooth. Spoon icing into a zip-top plastic bag. Snip 1 corner of bag, and drizzle icing over warm rolls.

Enjoy!

Apple Pie

Always Read a recipe through at least one time before attempting to make!! 

Pie crust.  Now ill post a recipe for pie crust, because its very easy to make. Trust me, if u can cook, u can make crusts.

  You can use a pre-made crusts. If I am making a lot of pies, for a holiday or a party, I always use this shortcut. Pillsbury, makes the best pre-made pie crusts.  For this recipe you'll need one pre-made pie crust in a pie pan, and one that isn't.

Apples:
 8 cups. for a Deep Dish Pie, use 10 cups.  Peeled, halved, then quartered and pitted. Cut into thin slices. I like to use a mixture of Apples. Sweet and Tart. Tart are usually the very best though. Apples should be non bruised, and firm, tight skin. Any wrinkling is a sign of old age. I prefer those for a turnover. McIntosh and Granny Smith are great for pie.

1 Tsp Lemon Juice
1/2 cup packed light brown sugar
1/4 cup granulated sugar
2 tsp all purpose flour
1 tsp cinnamon
1/4 tsp ground nutmeg - Fresh ground is best, use the tiny side of the cheese grater. (You know the side of a cheese grater, you've always wondered its used for,well this is it! :)
1 tsp vanilla extract
1/4  salt
1/2 stick of real butter




Preheat the oven to 425 degrees.
In a large bowl, toss together the apples, Lemon juice, light brown sugar, granulated sugar, all purpose flour, cinnamon, nutmeg, vanilla extract and salt.
Press one pie crust into a pie plate, taking care to push it into the plate corners.Pour the apple mixture into the pie shell and spread, leaving it higher( piled very high for deep dish) in the center than on the sides. Dot with the butter.

Roll the second crust out, about 2 inches wider than the pie.  Cut a few teardrop shapes out of the pie in the very center. Put opposite of the cuts( see pic below) When u pick up a crust, u can roll it back onto your pie roller, or gently fold in half and then in quarter, and bring the pie TO THE CRUST, gently lift up onto the pie and fit accordingly.Try to work quickly, careful not to over handle the dough. Over handling can make the crust chewy.
Spread the second pie crust over the filling, crimping at the edges to seal with the bottom crust. We like a big fat crust around the edges. 

Cover the edges of the pie with loosely fitted aluminum foil. Do this to keep the pie edges from burning and cooking faster than the rest of the pie.
Cook the pie for 45-55 minutes, until lightly browned all over. Let cool slightly before serving. Serve with Vanilla Ice Cream. :) Enjoy!

Broccoli Casseroles Submitted By Suzanne Dresher Marken.

Suzanne Dresher Marken  Says: 
my mother in law gave me this recipe years and years ago. Patrick might even remember eating it. I have had many broccoli casseroles and I think this is the easiest and best tasting one.
I always double this recipe and it never lasts till the next morning.

1 16 oz pkg of chopped broccoli
1 can cream of mushroom soup
1 can (use the soup can it works better) of minute rice. Also don't try to use conventional rice it doesn't cook right.
1/2 can milk
1 tsp minced onions
1 1/2 cup cheddar cheese

mix together, cook in 350 degree oven covered for 30 minutes, then remove cover and cook another 15 minutes.

I also have used cream of chicken and cream of broccoli soup and it is just as good.if you try it let me know what you all think about it

JULS HERE:

sounds good. My kids love Broccoli!  I will give this a spin and let u know.

Layered Hungarian Casserole.

 This is one of my dads recipes. He made it for us as kids a lot.  Is a comfort food for me. Men love it because its so hearty, kids love it because of all the sour cream in it!  This is from memory. Read through once before making.  The amounts are approximated.

8 large potatoes.
2 pound's Kielbasa Sausage. I also have used reindeer, chicken, even a good quality hotdog....any sausage/ high quality hotdog will work
2 large jars of sauerkraut, drained and rinsed, then press all liquid out in a clean kitchen towel. This is important to do, for it carries a lot of liquids, and that will make our casserole watery.
one large white onion ( not a yellow they are too strong) onion sliced very very thin
large tub of sour cream or two regular sized ones.
Pam
Bread Crumbs
teaspoon or so of olive oil
Paprika, pepper, salt.

 Scrub the skins and then Slice the potatoes,leaving peels intact. Boil until ALMOST done. They shouldn't fall apart, they should be pretty firm, but slightly cooked thru. let cool, meanwhile slice the sausage. Potatoes and sausage are sliced so they r round. Fry the onion in the olive oil until opaque, add the sausage, cook for about 1-2 minutes or so. You dont want the sausage cooked , just warmed and pliable. Drain on paper towels. let cool

Spray a quiche dish or a deep baking dish with a spray oil, such as Pam. I use spray olive oil spay.  Layer as follows: I put the taters first, then the sausage/onion mixture, then the sauerkraut, sour cream,( sprinkle each layer of sour cream with pepper and paprika) then taters again, sausage/onion mixture, sauerkraut, one more layer of potatoes then sour cream  Top off with bread crumbs. Bake at 375 until the top is a crispy brown. LET COOL for about 10 minutes. I serve it with Salad and warm, fresh, crusty bread.  Enjoy :)

Apple Braised Chicken

Got the idea for this from a cooking show I was watching while sick. I tweaked it up and made it my own. Came out fabulous. It is so easy to make too!!

  

1/2 pound bacon
1 can of frozen apple juice
1 Green apple
1 sweet white onion.  like a Vidalia onion .  A stinky, strong yellow one wont work, would be too over powering for what we r trying to accomplish here
4 skinless, boneless chicken breasts
cornstarch
salt
pepper
paprika
vegetable oil
chopped pecans





 Cut the bacon up small and fry it, drain on a paper towel - set aside. Reserve about 2-3 tablespoons of the bacon drippings. Season the chicken on both sides with the salt, pepper and paprika, on both sides.  Heat vegetable oil and bacon drippings  in a large frying pan.  Add the chicken  Keep heat at a medium.  You want the chicken to seal in on both sides.  Meanwhile, half, then quarter the apple. Core the pieces, then slice them. Chop the onion up.

Open the can of juice and add 2 cups of water to it.  Take about 3 tablespoon of cornstarch and add some water to it and whisk it up. Set aside.  Once the chicken is golden brown on both sides, remove it.  Add the onion, and apple. cook until the onions are opaque. Add the juice and re-add the chicken.  Let simmer for about 25 minutes, on medium heat. When done remove the chicken( poke it and make sure the juices run clear) and place on a serving platter.   Bring the apple and liquids up to a low boil, re stir the cornstarch and add about half.  You dont want it as thick as a gravy.  Add more if needed.  Use a whisk and mix in well.  Pour over the chicken, sprinkle generously with the bacon pieces and pecans and serve.  We had this last night and it was very very good!!!

Busy Moms Casseroles Submitted By Suzanne Dresher Marken.

 This recipe was submitted to me by a very dear friend of Patricks. Thank You Suzanne.

 Recipe 1

1 pound hamburger

1 can cream of mushroom soup

1 can of milk(use the empty cream of mushroom can for measuring)

2 cups prepared minute rice

1 can of peas

Garlic powder

Salt

Pepper

Brown the  burger with the seasonings. Add the peas, the can of cream of mushroom and the milk. Heat through and serve over the rice.

Recipe 2


1 pound hamburger
1 can of cream of mushroom soup
1 can of milk
precook a box of macaroni and cheese
1 cup shredded cheese


Brown the  hamburger. Add the can of cream of mushroom and the milk.  Place mac and cheese in a glass casserole dish,( sprayed with pam) place the cheese on top. Then top with the ground beef mixture. Bake 20 minutes at 350.


Serve with salad, taste yummy and its quick!

Enjoy :)

Mexican Breakfast Pie. Breakfast for dinner ideas.

My Mom has made a version of this for as long as I remember. Shed make it with Mushrooms and Ham and Swiss cheese, Even had it with burger and onions and peppers.  Its very versatile.  Or even the Mexican recipe that I am putting up today.  She served it for dinner, many times. Enjoy :)
( the basics of this recipe came from tablespoons.com )

• 1 1/4 cups of diced potatoes. Can be the frozen variety. Just thaw slightly on counter top, before using.
• 1/3 cup green bell pepper, diced
• 1/3 cup red bell pepper, diced
• 1 cup  black beans, drained and rinsed
• 1/2 cup corn. Frozen or can. If frozen, thaw out slightly.
• 2-3 tablespoons (according to heat preference) fire roasted green chile, fresh or canned. We lvoe green chilis for this recipe.
• 6 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 tsp paprika( my fave! :) )
• 1/2 teaspoon ground cumin
• 1/4 cup chopped green onions (4 medium)
• 2 tablespoons chopped fresh cilantro
• 1 1/2 cups cups shredded Cheeses( can be one or all of the following) Cheddar, Pepper Jack, or Cheddar-Jack with jalapeno peppers cheese blend (6 oz)
• one chopped tomato
• 2 more chopped up green onions. Chop just the greens here, in little circles. not into tiny pieces.  its for looks!
• Sour cream, as desired
• Salsa, as desired
• My Creamy Guacamole recipe
• olive oil as needed for sauteing

1. 
   
   Heat oven to 375°F. Grease a 9x9 glass pan with olive oil or spray oil. Set aside. Glass really works the best. I  tend to cook and bake it in a cast iron frying pan.
2. 
   
   In a medium saute pan, heat about 2 teaspoons of olive oil. Add the potato and saute for about 3 minutes. Add the bell peppers and saute another 3 minutes. Remove from heat and stir in the beans, corn, and green chile.
3. 
   
   In a medium bowl, whisk together the eggs, salt, pepper, and cumin. Stir in the cilantro, green onion, and 1 cup of the cheese. Stir in the vegetable mixture.
4. 
   
   Add the bowl contents to the prepared pan. Sprinkle the top with the remaining 1/2 cup of cheese
5. 
   
   Bake at 375 degrees for 30-40 minutes, or until the casserole is lightly browned and the middle is set. Let rest for 5 minutes before serving. If you dont let it rest, and cut too early, It will be a wet mess. :)
6. 
   
    Garnish with the chopped tomato and green onions. Cut into squares and serve with salsa, my creamy guacamole and sour cream.Enjoy :)

Creamy Gaucamole

I never really knew how to make Guacamole, so I made it up as I went along.  The results is a creamy tangy guacamole that is a perfect addition to any Mexican meal!


2-3 very ripe avocados. They should be black and large and soft, but not mushy. If u get some that are hard and small, they really don't taste as good, or work as well. BUT you can ripen them. Put in a brown paper bag and put somewhere dark. They'll ripen in about 2 days.  Watch out for mealy Avocados. They always taste bad to me. When I lived in Hawaii we used to pick Avocados bigger than grapefruits :)

1/3 cup mayo ( can add more if it inst creamy enough)

1 tsp paprika

1 1/2 tsp lemon juice

salt

pepper

2-3 Tablespoons of Chopped cilantro( if desired)

hot sauce or powder cayenne pepper (is desired)

U can also add: Chopped onion,  chopped jalapenos, chuck avocado( after its blended) and/or green onion!

cut avocado in half, then in 1/4s. Cutting around the seed.  Should be able to just pop the seed off.  Using your fingers, peel back the peel. Discard seeds and peels. Cut avocado meat into chunks.

I use a blender or a Braun hand mixer for the next step. Place all ingredients into a blender or a hand mixer and blend until smooth and creamy(if using regular onion, add at this step also)  
I only add the onions, jalapenos or  hot sauce and Cilantro if its just us adults. The kids don't like it as much otherwise. 

When blended, use a rubber spatula and put it in a bowl, then add the additional at this point, like green onion, chopped jalapenos, or chuncked avocado. 

This recipe is entirely my own, from out of my head :) The amounts aren't perfectly accurate. I almost never measure this recipe, since I've made it for over 30 years the same way.

Amazing homemade french fries

These I figured out quite by accident.  I was in a hurry, had an emergency with one of the kids.  Molli had broken her pinky finger.  I was making french fries, when it had happened,  I had cut up potatoes cooking in oil. I took the taters out of the oil, and stuck them in the fridge. I  had an old crappy fridge back then and when I got back, my fries were frozen.

I thought, with a shrug : "what the hell." and heated up the oil and tossed them in. Turned out perfect. Amazing fries are what the kids call them. Found out later its the preferred method of making homemade fries minus the trip to the Emergency room, that is.

 Amazing fries:
 
3-4 large russet potatoes, scrubbed down and cut into strips. Thickness depends on what u prefer. But be sure they are all the same thickness. Otherwise you have some done before the others.  We like a good thick fry. 

Be sure to dry the fries thoroughly.

About a half gallon of oil. Now we prefer vegetable oil when we r deep frying, but u can use peanut oil or safflower oil. Don't use Olive oil. It has a low flash point and can catch fire easily.

Electric Deep fryer is the best. But you can use a pan, but u need a good thermometer. I keep two thermometers in my kitchen one for meats and one for candies.

Seasonings: ( to taste) Salt, garlic powder and paprika

Heat Oil to about 250.

Add the french fries add just enough to cover the bottom and avoid crowding.  Cook, until they are just starting to turn brown.

Remove with a slotted spoon and put on paper towels, single layers.  Continue cooking the fries, until all gone.

Put into the freezer for about 30 minutes. U want them very very cold, even slightly frozen.

Heat oil to 350.  Fry until golden brown.  Spoon out on to a paper towel and season immediately. We like Salt and Garlic powder and of course my favorite paprika! Serve immediately.

From the Mind of my Mother :) Her Deep Fried Halibut Recipe

My Mom( grannie458) Left this as a comment, thought id share it on the main page, to make sure everyone gets to enjoy her uniqueness.





WOW! That sounds great! old woman here needs to eat more seafood just so I can get up in the morning. Good grief, anyone know how much energy it takes to put in teeth?

I made deep fried halibut and for you lazy cooks, of which I am president of that club, I take Biscuit, salt, pepper, garlic, and mix it and then whip an egg white-yes dearie, egg whites LOVE to be whipped but that is another story, it is just difficult to get them to wear the leather hoods and handicuffs, ah, where was I? Oh yeah, beat the egg white until stiff, no honey, the egg white gets stiff, than fold it into the batter. Now, the secret is to roll the pieces of fish in flour before you dip them in the batter for the flour helps them to adhere better. Then drop into the hot grease, put into a brown paper bag-er, it helps to remove the bottle first, add salt and keep adding fish until done. The bag drains the greese and the salt, well, the salt just makes it taste better.

Little Mermaid Halibut Enchiladas

Yesterday I took Molli to get her haircut. The place we like is called Little Mermaid, out on Douglas.  The lady who owns it, is very nice and has a great rapport with kids.   Check it out if you are in Douglas and have kids, who are difficult to get them to sit still for a haircut.  We got to talking, and I told her about my blog, and she gave me one of her very own recipes.  

So what follows was contributed by the owner Little Mermaid Childrens Hair Salon, Jo Paddocks Betts. Juneau Alaska.  Thank You Jo!!

1115 3rd Street

 Douglas, AK 99824-5314 

(907) 364-3236

2-3 Pounds of Halibut

15 ounces of Jalapeno Artichoke Dip (Costco) 1/2 of the 30 ounce container that they sell.

48 ounces of Mango Peach Salsa ( Costco)

1/2 Cup Mayonaise

2 cups of Grated Colby Jack Cheese

10, 10 inch Flour Tortillas

Bake halibut for 20 minutes @ 400 degrees.

In a Large Bowl with a electric mixer, blend cooked halibut with artichoke dip.

Moisten the tortillas and microwave about 20 seconds, until warm and pliable.

Place about 3 tablespoons of the mixture in the middle of a tortilla and sprinkle with cheese.

Roll up tortilla and place in a greased 13 x 9 baking dish. Use two pans if needed.

Pour half of the mango chutney over the top of the enchiladas.  Pour the other half over the second pan, if needed. 

Bake @ 400 for 10-20 minutes, until warmed inside and the cheese has melted. 

My Chicken Soup

No Blog the last few days, because I have been sick with a bad cold.

When I am sick I want homemade chicken soup.  Canned wont cut it.  I want a big, very, very HOT bowl of homemade soup, with whole grain toast and orange juice. Always makes me feel much better.  My Mom made the best brothy soup I have ever had.  I get pretty close, but it is as never as good as hers.
 

Remember these are out of my head.  They are not written down. Until Now. Please remember I am not a professional cook. Ive never had any real training. Most of what I know Ive taught myself through trial and error.

Whenever I make chicken, I keep the necks, wingtips, and backs, and the carcasses of a picked clean bird.( like a store bought rotisserie) I freeze them.  I have figured out they make the best stock.


 My Stock:

Celery
a good BIG stinky onion. Like a yellow one

Fresh or jarred garlic. Chopped if it is fresh, to equal about a tablespoon and a half.
Butter about 2 tsp.
Pepper 1/2 tsp
Paprika 1 tsp
Poultry seasoning 1 tsp
Dried parsley 1-2 Tablespoons I like extra parsley!
Salt
Chicken pieces: Wing tips, backs, necks, chicken carcass equal to at least a pound.

Also can use, but not necessary: Powder chicken bullion, or Ramen chicken seasoning packets.

cut the first 3 ingredients into small pieces and fry in the butter. just until the onion starts to get opaque and everything is smelling nice.  Add the water and pepper, chicken, paprika, parsley and poultry seasoning.

Simmer for 60 minutes to 4 hours. The timing depends on how sick you are, or how much time u have.  I actually simmer for about an hour if i am sick and want soup NOW.   Add water as it dissipates. You want everything to flavor the water. At this point I start tasting the broth.  Can add some Chicken bullion, if it doesn't taste right, or Chicken  Ramen seasoning is great in a pinch .

Strain the broth out and discard all the bones.  You can strain through a  cheesecloth, if you want a broth for cannning or freezing. I like to Strain it very very well, having only a very clear broth then freeze in ice cubes trays, and use at a later date, for pasta, sauces, gravies...ect

But for my soup, at this point,  I just remove the bones, skin , wingtips and neck.  Go slow and carefully, I have missed so many small bones.

Now we make soup! :)

I usually scour the fridge in search of leftovers to utilize. ( in  another blog i will deal with a family favorite, leftover soup) Leftover broccoli from dinner, or some white rice from chicken shoyu...ect.. set them aside


3 cups of water
Chicken: Can be whatever u want at this point. I usually use two breasts, two thighs and 2-4 legs( depending on their size)  

Put the chicken and the water in a big pot and boil for about 45 minutes, letting the water boil down and the chicken cooked through.

Remove the chicken and let cool. Remove all the skin and bones, cut into small bite sized pieces, set aside.

these are the basic for any soup:
Carrots about 3 or 4 regular sized ,cut into small pieces. If u use baby carrots, cut them up  until you have about 1/2-3/4 cup.
Potatoes 2-3 medium, cut into small cubes
Celery 2-3 stalks, cut into small pieces
Corn  about a half cup
Green beans( frozen or fresh) about a half cup


the broth we just made above.

Cut into small pieces and add to the water you just cooked the chicken in, bring to a simmer and cook until almost tender, add the cut up chicken and the broth.

Add some more parsley, pepper, paprika, poultry seasoning, all to taste.



Hint: You should never boil soup. Can make it mushy.




I like to also add:
fresh spinach......... chopped very small
parsnip
Zucchini
corn
peas (always frozen never canned)
you can add just about any vegetable you feel like

Also I love to add a can of V8 if I am not sick and am just making soup to eat because we want soup!


Any leftovers that you found that would go well into  the soup, if they've been precooked, add them now. Simmer the soup for about 20 minutes, or until the vegetables are done.

You can make pasta and serve the pasta in the bowl then add the soup. We always do it this way instead of IN the soup.
I almost never add pasta TO THE POT  of soup, because later it swells up and turns it into a stew. And I prefer my soup very brothy.

Now here's a tip I picked up somewhere, you should never BOIL soup once its all together, but gently simmer it.

I serve this with a good crusty oven warmed bakery bread with butter, for dipping, while the soup cools.

Enjoy!!

Luinguisa facts and a recipe

This summer I was lucky enough to make a new friend, who happens to be an amazingly, talented chef. He introduced me to many wonderful Portuguese dishes.  He sent me a link to facts and recipes about one of the meats, he commonly  uses in his recipes.  Thank you Luis. You are missed and loved! Submitted by Luis Lorenco and the website of  Barcelos Linguica.

http://www.barceloslinguica.com/ is there website for the Linguica and here is Luis Restaurant page Facebook page.

http://www.facebook.com/pages/Bacalhau-Grill-Trade-Rite-Market/150698058290711



Lets start with a couple of facts and tips from their website about Liunguisa.

Linguica is a Portuguese sausage

Linguica is popular in Massachusetts, California and Hawaii
Linguica is one of Emeril Lagasse's favorites 
Try Linguica and eggs for breakfast. a perfect match.
BBQd Linguica is perfect for any party
Linguica enhances any of your favorite dishes( Ive had it with cabbage, onion and potatoes. it rocked)

Heres a Recipe from their Website.





LINGOMLETTE
Serving 2 people

INGREDIENTS:

1 long link (or 2 short links) of Barcelos Linguiça (Mild, Med, or Hot, to your taste)
½ Onion
½ Bell pepper
½ Tomato
¼ Cabbage (small)
2 tbsp of chopped green onion
1 tbsp of chopped parsley
4 eggs
2 tbsp oil (olive oil preferred)

Boil Linguica in water for 20 min. While linguica is boiling, chop the onion, bell pepper, tomato, and cabbage. Remove Linguica from water after 20 min and slice in half (length wise) and then slice the halves (length wise also) ending up with 4 long skinny slices. Then chop the slices to make small bite size pieces. Heat oil in frying pan over medium heat, add Linguica first approx 1 min, then add all other ingredients (except the eggs), sauté for 3-5 min. Remove from heat and place in a bowl and put aside. In a separate bowl, beat the eggs then add to the same pan you sautéed the linguica and vegetables over med heat. Fry the eggs for approx. 1-2 minutes, add the sautéed linguica and vegetables to one side then fold remaining side over to form a pocket. Let cook for approx 30 sec-1 min, flip over to other side for another 30 sec-1 min. Remove from pan and enjoy!!


 My Variation:  Leave the vegetables and Linguica in the pan and add the eggs over top. .  Cook until eggs are done, serve on a warm tortilla

Submitted from Naomi Carroll..............Thank You Naomi!

ripe banana

brown sugar

lumpia wrapper

cut the banana into 4 slices, then again long ways

roll it in brown sugar

then wrap it like an egg roll

deep fry it until the lumpia wrapper is slightly brown

then your done.

Staples

This entry deals with Staples. A staple is an item that you use regularly. You should try to keep them on hand at all times.  Especially since the Holiday Season is closing in. Seriously, I know its September, but the Holidays will come fast.

With  these items on hand, most recipes will be easier to create.

This my first raft, of recommended staples:

Paprika. My favorite seasoning. I try very hard to get real Hungarian paprika. Makes a HUGE difference
Flour
Butter
Margarine or an very nice heart smart version.....which I prefer.
Crisco
Olive Oil
Vegetable oil
Vinegar. White and apple
Pepper grinder
Various pepper corns
Salt. Various salts
White sugar
Brown sugar
Powdered buttermilk
Real cocoa powder
Baking chocolate
Various chopped nuts. Almonds, walnuts, peanuts
Chocolate chips
Baking powder
Baking soda
Potatoes
Onions
Garlic( either bulbs or pre-chopped in a jar)
Garlic powder
Yeast
Powdered milk
Cinnamon
Honey
Molasses
Rice: Brown, Wild  and White
Bullion:  Chicken and Beef
Pasta: many varieties
Canned beans. All varieties. Black, white and red..etc...
Canned stewed tomatoes
Canned fruit. Mostly for marinates or a brine.
BBQ sauce
Worcestershire
Pickled jalapenos
Soy sauce
Tomato paste
Tomato sauce
Cream cheese
Sour creme
Cottage cheese
Pre-shredded cheese
Eggs
Milk
Sweetened condensed milk
Evaporated milk
Cookie decorating candies
Frosting tubes and tips
Celery
Lettuce. Variety of Lettuce. Good for presentations. Great for a quick salad
Carrots
Canned Vegetables
Canned broth
Cream of mushroom soup
Tomato soup
Spaghetti and or Pasta sauces
Flake potatoes
Bread crumbs
Onion soup mix
Salsa
Salsa Verde
Mayo
Mustard various types. Brown, yellow, horseradish......... anything that catches your eye....ect
Ketchup
Pickles
Pickle relishes. Various types
Gravy mixes
Taco seasoning
Marinates
Bottled lemon juice
Tuna fish
Canned corn
Italian seasoning mix...................seasoning mix.........submitted by Rae :)
Nutmeg
Poultry Seasoning

I will add more as I think of them. Feel free to offer suggestions.