1/2 lb cheddar cheese,grated
1 medium onion,finely chopped
4 eggs, lightly beaten
6 single soda crackers, crushed
4 potatoes, cut into 1/2 in. squares, par-cooked (Par-cooking refers to the technique of partially cooking foods so that they can be finished later)
1/4 cup sour cream
1 zucchini, 6 to 8 inches long and chopped into 1/2 inch squares
salt and pepper to taste
Preheat oven to 325 degrees
Mix everything and pour into a large pie plate (oiled) and bake for 1 hour
Pinto Beans with Collard Greens
1 medium sized onion, chopped
4 cloves garlic, chopped
1½ lbs collard greens
3 TBS + ½ cup vegetable stock
1 15 oz can of diced tomatoes, drained
1 15 oz can pinto beans, drained
2 TBS lemon juice
3 TBS olive oil
salt and pepper to taste
1. Chop onion and garlic.
2. Remove stems from greens, rinse and chop.
3. Heat 3 TBS vegetable stock in large sauté pan.When the broth begins to steam , add onions, and saute for 3 minutes.
4. Add garlic and continue to saute for another minute.
5. Add 1/2 cup vegetable stock, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
6. Remove from heat and stir in olive oil and lemon juice. Serve hot.
4 cloves garlic, chopped
1½ lbs collard greens
3 TBS + ½ cup vegetable stock
1 15 oz can of diced tomatoes, drained
1 15 oz can pinto beans, drained
2 TBS lemon juice
3 TBS olive oil
salt and pepper to taste
1. Chop onion and garlic.
2. Remove stems from greens, rinse and chop.
3. Heat 3 TBS vegetable stock in large sauté pan.When the broth begins to steam , add onions, and saute for 3 minutes.
4. Add garlic and continue to saute for another minute.
5. Add 1/2 cup vegetable stock, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
6. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Problems When Baking Quick Breads
1. Bread sticks to panUnless you're using high-quality nonstick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, and therefore maintains a "shield" between the pan and the batter while the bread is baking. A high-quality cooking spray--one that won't bake on to your pans and discolor them--is also a fast, easy fix. You can also prevent sticking by removing the bread from the pan sooner: let the bread cool for at least twenty minutes in order to set (Bundt loaves should cool twice as long) before inverting the pan.
2. There are big holes and "tunnels" in the bread, and/or the bread is tough. These problems are usually caused by over-mixing.
3. There's a big crack down the middle of the quick bread loaf. The crack on top happens when top of the loaf "sets" in the heat of the oven before the bread is finished rising. Don't worry--it's normal for quick breads. Drizzle the loaf with icing or dust with confectioners' sugar.
4. My blueberry muffins look green!
By reacting with the alkaline baking soda, the blueberries' pigments can turn green. Toss the berries with the flour mixture before combining the ingredients; the coating should help. If you're using frozen berries, don't thaw them before using them.
5. The bread looks done on the outside but it's still raw in the middle. This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. (Invest in an oven thermometer: they're cheap and available at most supermarkets.) Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won't burn before the middle has time to catch up.
Another cause of the "raw center" problem: using a different pan that the recipe calls for. One of the nice things about quick breads is that you can use the same batter to make muffins, mini loaves, jumbo loaves, or rounds. But each size requires different baking times--and some require different baking temperatures. The larger and thicker the loaf, the longer it's going to take to bake. If you're using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often. via
Beefy Cabbage Stew
1 lb extra-lean ground beef
2 (15oz) cans pinto beans
1 (10oz) can diced tomatoes with green peppers
1 (14oz) can Italian-style diced tomatoes
1 (15oz) can whole-kernel corn (drained)
1 1/2 cups water
1 lb chopped cabbage
1 t.seasoning (just a mixture of your favorite)
1. Brown beef and drain.
2. Add rest of ingredients and simmer for 1 hour.
2 (15oz) cans pinto beans
1 (10oz) can diced tomatoes with green peppers
1 (14oz) can Italian-style diced tomatoes
1 (15oz) can whole-kernel corn (drained)
1 1/2 cups water
1 lb chopped cabbage
1 t.seasoning (just a mixture of your favorite)
1. Brown beef and drain.
2. Add rest of ingredients and simmer for 1 hour.
click herePasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Small pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 teaspoon salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives (I use any black olives I have)
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano (optional)
1. To make the vinaigrette, mix together the first five ingredients, then slowly mix in the oil.
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3. Bring 1 gallon of water and 1 t. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly.Don't rinse. Set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Small pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 teaspoon salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives (I use any black olives I have)
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano (optional)
1. To make the vinaigrette, mix together the first five ingredients, then slowly mix in the oil.
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3. Bring 1 gallon of water and 1 t. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly.Don't rinse. Set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
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