Sweet Potato Fries

1 1/2 lb sweet potatoes

1/4 cup olive oil

salt

2 tbsp chopped fresh rosemary

1/2 cup freshly grated Parmesan

Preheat oven to 400 degrees.

Lightly oil a baking sheet or use parchment paper

Peel the sweet potatoes

Cut into strips that are about 1/2 inch wide

Place the sweet potatoes into a large bowl

Add oil, salt, and rosemary and mix to coat

Stir in 1/4 cup parmesan

Spread out onto the baking sheet in a single layer

Sprinkle with remaining Parmesan
Cook for 20-25 minutes, turning about halfway through

Fries are done when they are browned around the edges

Scotch Eggs

6 hard-boiled eggs, chilled

1 pound good sausage meat

1/2 cup flour

1-2 eggs, beaten (can just use the white of eggs or 1 whole egg and 1 white)

3/4 cup bread crumbs to coat before frying

vegetable oil for frying

Directions:

1. Peel eggs. Divide sausage into six portions.

2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.

3. Dip sausage-wrapped eggs into beaten egg and roll in crumbs.

4. Heat oil to 350 degrees F. Cook for 4 or 5 minutes (longer if shallow frying***constantly turn the eggs around for best results) or until sausage is cooked and browned.

A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by a London food shop , in 1738. It is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.

Mozzarella Tomatoes

4 medium tomatoes -- sliced
8 cups soft bread cubes
3 cups (12 oz) shredded mozarella cheese -- divided
4 bacon strips -- cook and crumbled
1/2 cup butter or margarine -- melted
1/2 cup chopped celery
1/2 cup chopped onion
2 eggs -- beaten
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano

Place a single layer of tomatoes in a single layer in a greased 13x9x2" baking dish; set aside.
In a large bowl, combine bread cubes, 2 cups of cheese, bacon, butter, celery, onion, eggs, garlic and oregano; mix well. Spoon over the tomatoes.
Top with remaining tomatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 min or until heated through.

Cheese Making

Swiss Alps Cheesemaking
Chalet in the Swiss Alps where cheese is still made like it was 300 years ago.
click here to see more photos

Making Ice Cream

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Prosciutto Wrapped Scallops

2 pounds shelled, large sea scallops
1/2 pound prosciutto, thinly sliced or partially fried bacon
1/2 cup butter, melted
toothpicks soaked in water

1. Preheat grill for medium-high heat.
2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.

Grilled Burgers

2 pounds ground beef
1/2 onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
6 slices cheese
6 hamburger buns or lettuce leaves (if you are watching your carbs)

1. Preheat an outdoor grill for medium-high heat.
2. Combine ground beef, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, in a large bowl. Shape into 6 patties. Season with salt and pepper.
3. Put on preheated grill and cook til done. Place a slice of cheese on top of each burger one minute before they are ready.

Frittata

1/2 lb cheddar cheese, grated
1 medium onion, finely chopped
4 eggs, lightly beaten
6 single soda crackers crushed
4 potatoes, cut in 1/2 in. cubes, par cooked
1/4 cup sour cream
1 zucchini, 6 to 8 inches long, chopped into 1/2 inch cubes
salt and pepper to taste

preheat oven to 325 degrees
mix everything and pour into large oiled pie plate
bake for 1 hour

A Hungry Man's Quiche

1 10-inch deep-dish pastry crust
3 small potatoes, cooked and mashed
1/4 cup cubed ham (1/4-inch cubes)
2 cups grated cheese
5 eggs
1 cup milk

Preheat oven to 325 degrees.
Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.
Bake crust for 15 minutes, then remove from oven.
Increase oven temperature to 375 degrees.
Layer potatoes, ham, and cheese into crust.
Beat eggs and milk together and pour into crust.
Bake 30 minutes at 375 degrees.
Lower heat to 350 degrees and bake for additional 10 minutes.

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Simple Oatmeal and Chocolate Chip Muffins

1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt

Combine oats and milk (I use prepared powdered milk) and allow to stand for 15 minutes. Preheat oven to 400 degrees
Grease each cup of one 12-cup muffin tin.
Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt.
Add oat mixture to flour mixture, stirring until just moist.
Fill each cup of one 12-cup muffin tin 2/3 full.
Sprinkle tops with the remaining brown sugar and pecans.
Bake at 400 degrees for 20 to 25 minutes.

Spiced-up, oven-fried chicken

2 cups crushed plain cornflakes (from 8 cups whole cornflakes)
1 1/2 teaspoonspoon smoked paprika ( I use plain), to taste
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/4 cup milk
8 chicken thighs
1 tablespoon chopped fresh parsley, for garnish

1. Preheat the oven to 350°F. Line pan with aluminum foil or spray with nonstick cooking spray.
2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
3. Lightly beat eggs with the milk in a bowl.
4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the pan, leaving space between the pieces.
5. Bake for 1 hour or until golden brown and cooked through.
6. To serve, arrange the chicken on a large platter and sprinkle with parsley.

Shepherd's Pie

3 potatoes, peeled and cubed
1 pound lean ground turkey or beef or a combination of the two
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (9 inch) unbaked pie shell (pre bake)
1 (15 ounce) can cream-style corn

1. Preheat oven to 350
2. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook until tender. Drain and mash with margarine and milk until fairly smooth.
3. Meanwhile, crumble the ground turkey or beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until browned; drain excess fat.
4. Place the turkey or beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
5. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.

Pasta & Salmon Salad

1 pound pasta
3 boiled eggs, chopped
1/2 small bag of frozen peas
1/2 red pepper, cut in strips
1/4 cup finely-chopped onion
1/2 cup celery, chopped
1/2 cucumber, chopped
1 can salmon
mayonnaise or salad dressing
salt to taste

Cook, drain, and chill the pasta by running under cold water. Boil the eggs, cool them in cold water, then peel and chop. Combine all the ingredients, mix, and chill for at least one hour.

Mexican Cream Cheese Rollups

1 (8 ounce) package cream cheese, softened
1T mayonnaise
2/3 cup pitted green olives, chopped
1 (2.25 ounce) can black olives, chopped
6 green onions, chopped
8 (10 inch) flour tortillas
1/2 cup salsa (I always use more -adjust to taste)

DIRECTIONS:
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.

Mustard Chicken Bake

4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper

DIRECTIONS:
1. Preheat the oven to 375 degrees
Grease a shallow baking dish.
2. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
3. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.

Fajita Layered Salad

1 bag (16 oz) classic iceberg lettuce mix
1 package (9 oz) frozen cooked chicken breast strips, thawed
1 package (9 oz) frozen cooked seasoned beef strips, thawed
1 container (12 oz) refrigerated guacamole
1 large bell pepper, cut into strips
1 small onion, sliced
2 cups shredded Cheddar cheese (8 oz)
1 1/2 cups sour cream
4 large plum (Roma) tomatoes, sliced

1. In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese. 2. Cover; refrigerate about 2 hours to blend flavors.

Cheese Muffins

2 cups all purpose flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups grated cheddar cheese
1 cup plain yogurt
¼ cup butter, melted
2 large eggs (beaten)

Pre-heat oven to 400 F . In a large bowl, stir together flour, sugar, baking powder, baking soda and salt; stir in cheese. In a small bowl, thoroughly combine yogurt, butter and eggs. Add all at once to dry ingredients; stir just until moistened. (Batter will be stiff.) Fill greased muffin pans with batter. Bake at 400 F for 15-20 minutes.Makes 12 muffins.

Tips

• Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
• Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
• Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
• To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
• For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler a and pour over warm brownies. Let set for a wonderful minty frosting.
• Add garlic immediately to a recipe if you want a light ta ste of garlic and at the end of the recipe if your want a stronger taste of garlic.
• Reheat Pizza - Heat leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
• Expanding Frosting - When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
• Reheating refrigerated bread - To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
• Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes out.

Cajun Dirty Rice

1 pound lean ground beef
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained salt and pepper to taste (always use as little salt as possible - I don't add any salt)

1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water.
Add diced tomatoes and chilies.
Stir in the kidney beans.
Bring to a boil, then add meat mixture.
Season with salt and pepper.
Return to boil, reduce heat, and cover, stirring occasionally.
Cook for 25 minutes, until rice is easily fluffed with a fork.

Quick Chicken and Dumplings

1 1/2 cups milk

1 cup frozen green peas and carrots

1 cup cut-up cooked chicken

1 can (10 3/4 ounces) condensed creamy chicken mushroom soup

1 cup Original Bisquick mix

1/3 cup milk

1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.

2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.

3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.