This recipe always wins with the crowd. With the football season here, try this yummy simple to make recipe. It's guaranteed to score big.
My Classic Dill Dip Recipe
Ingredients:
1 cup mayo 1 cup sour cream 2 tbsp. dill dried herb 1 dash of salt to taste 1 dash pepper to taste 1/8 cup milk
In a medium bowl, mix and whisk all of the ingredients together until smooth. Refrigerate and chill for 10-15 minutes. Serve with potato chips. Serves: Enough for 1 large bag of plain potato chips
Want alot more? Just double the ingredients. Want less? Just cut this recipe in half.
Some other ways to use this dip is with quesadillas, salmon cakes, hot chicken wings, fresh cut-up veggies, etc... You can even incorporate it with salads, like potato or maccaroni. Do you ever get tired of just eating ranch dressing? Try it out.
Food safety tip: Wrap up the leftovers and refrigerate promptly. Don't leave out food containing mayonaise for long periods of time. It can spoil.
Holiday Ideas - Track Santa on December 24, 2007 By: GetSmart Track Santa at here. If you have google earth, you can view Santa by satellite and his reindeer.
Send postcards to Santa, Family and Friends and receive postcards back. Kid activities and education. Lots of fun, I really recommend this site to families. Santa's Secret Village.
One of my signature dishes is my Lasagne. I learned how to cook this dish when I was 4 years old from my mom and her friend. Yes 4 years old cooking. I can't see my own kids even near a stove, but I do let them watch and taste test. My mom's friend is from Florence Italy and would share cooking stories. They would be in the kitchen for hours making the perfect sauce from scratch. Of course, they didn't have the convenience of the many can goods we have today, but the aroma just filled through the air. I was lucky I got to be the taste tester, meat sauce on buttered fresh sourdough french bread. Oh it was the best alright. I'd sit there watching every move of how they prepped and cooked. I'd of course, asked many questions too. The wine they put into the sauce was red table wine and I believe they also drank some while cooking or added more than they needed to. The sauce was created with really stewing roma tomatoes, but I felt that the time of creating it from scratch would take hours and so I created this recipe as a semi-homemade recipe. The best results in creating a great meat sauce is to cooking it one day and let it rest in the refrigerator and using it the next day, but we all don't have that time in our lives to do so. I believe I can't perfect it much more so I want to share this most excellent Lu'sagne recipe today.
Lu'sagne - The Ultimate Lasagne Recipe
Ingredients for meat sauce: ( for vegetarians, just leave out the meat part and it's still the Ultimate Lasagne. I make eggplant lasagne, zucchini lasagne etc...)
1 lb. of ground sirloin or ground round beef 1/2 lb. of sweet italian pork sausage (squeeze all the meat out of the skin.) 1 can of tomato paste 1 can of stewed tomatos (basil, onion, garlic, and oregano stewed roma tomatos preferred.) 1 large jar of Marinara sauce 10 oz. or 1 lb. (Barilla or Ragu marinara preferred.) 1 beef boullion package 1/2 package of brown gravy (This enhances the beef flavor and bonds sauce.) 1 tsp. salt 1 tsp. pepper 1/8 tsp. red chili flakes or powder 1/8 tsp. galic powder 1/4 tsp. garlic salt 1 Tbsp. oregano (can be fresh or dried) 1 Tbsp. basil (can be fresh or dried) 1 Tbsp. parsley (can be fresh or dried) 2 Tbsp. of red wine (cabernet savignon or merlot preferred) 1 Tbsp. sugar (This cuts the acid in the tomato and eliminates heartburn.) 3 Tbsp. butter or margarine 1 Tbsp. fresh cut up garlic minced 1 Tbsp. fresh cut up onion minced (minced purple onion soaked in ice water eliminates the odor and heartburn) 1 Tbsp. fresh cut up shallots (These look like tiny onion bulbs.) 1 package of fresh sliced mushrooms 1 tsp. of enriched flour (The flour will work as bonding the sauce)
Instructions to creating the meat sauce. First, wash your hands. In a large bowl, put the meat, sweet italian sausage, salt, pepper, garlic powder, garlic salt, any dried ingredients, flour, brown gravy, beef boullion and mix well with hands. Wash hands and heat your 9" or larger skillet to medium high. Add butter and onions, shallots, fresh garlic and brown slightly or transparent. Add the meat mixture and stir until completely brown or medium well done. Drain the meat excess fat if any. Then add the tomato paste, stewed tomatoes, sugar, red chili flakes and marinara sauce. Stir and add in mushrooms, wine, and any fresh herbs if you didn't add dried herbs. Lower the heat to medium low and cover. Stir frequently and lower the heat to simmer, cover and add salt and pepper to your taste, it should be okay. Stir as frequently as you can including taste test, watch out for the heat.
Ingredients for the Lasagne
1 box of Lasagne egg noodles (Barilla prefered) 1 cup of Parmesian cheese (Use kraft preferred romano, four cheese type, etc...) 2 Tbsp. melted butter or margarine 2 cups of shredded Cheddar cheese 2 cups of shredded Mozzarella cheese 1 container sour cream 16 oz.(This ingredient replaces the ricotta cheese)
Putting this monster Lasagne together Instructions:
The trick to getting a Lasagne perfect is to lay down the meat sauce first with melted butter drizzled, then start adding the layers of noodles. I've been trying the none boiled noodles, but I prefer to boil the noodles al dente, then cooled off in cold water and rest. Use a large oblong baking cookware to build your Lasagne. Layer one is in this order; meat sauce, noodle, parmesian chesse, sprinkle both cheddar and mozzarella cheeses, meat sauce, sour cream and noodle. Do this layers four times and on the very top, apply meat sauce and some cheese. Plastic wrap this dish when refrigerating. Do not put foil on top because the acid in the tomato can form on the dish and ruin what you've created. Put the dish into the refrigerator and bake when you are ready. Unwrap the Lasagne and bake the Lasagne for one hour at 350 degrees and rest for 1/2 hour before serving. Do check it out to make sure the cheese is not burning or cooking to fast. Lower the temperature if the cheese is browning too fast. It will be hot so take pre-caution when removing from your oven or serving. Use your oven gloves or real good pot holders.
Serves 12 - 15 people difficulty - easy - medium time prep ingredients 1/2 hour or less time prep meat sauce cooking 1 hour time prep building Lasagne - 15 minutes or less cooking time Lasagne 1 hour
tags: Lasagne, food recipe, main dish, holiday food recipe, cooking, baking recipe, Lu'sagne, Meat Sauce, cooking instructions, meats, dairy, bread, vegetables, fresh herbs, recipe, food safety, food health safety, Italian cooking recipe, Italian cooking, Ultimate Lasagne Recipe, GetSmart, Author
Holiday Idea Recipes - Chicken Teriyaki & Pork Spareribs Mom's Original Recipe By: GetSmart
A great summer dish or anytime really even during the holidays. Time to reel you in on this wonderful Japanese authentic dish, yes cooked by a japanese woman, but in the USA.
It's BBQ Time! Come and get it! Thoughts for a dish that I grew up on Mom's recipe over the years, OMG it's so yummy. This recipe was created in 1958. My mom is 72 years old now. She created her own original and everyone that tries it, just rants and raves about this Chicken Teriaki and Pork Spareribs. You can use this recipe for Steak Teriyaki also. New York Steak or Porterhouse are two Steaks that taste superb. Mom's Family Recipe For "Teriyaki Chicken and Spareribs" for BBQ or Oven Baked. Permission given from Mom to share with the world. Thanks Mom!
1 cup of Miso (soybean paste light brown colored) 2 Tbsp Rice Wine 3/4 cup Sugar 1 cup Soya Sauce 1Tbsp Ajinomoto 1/2 tsp of Ginger 1/8 tsp. salt and pepper
Most of these ingredients can be found at your local grocery store or asian markets.
Note: This recipe is for 1 family pack of Chicken, 12 pieces. Make another of the same recipe for Pork Sparerib 1 full rack.Clean all your meat before cooking. Wash your hands before cooking. Boil the ribs for 15 minutes. Marinate in sauce and you can cook this in the oven or on the BBQ Grill. Note: Chicken does not have to be boiled. Pork spareribs must be boiled. If you bake in the oven this recipe, use a cassarole dish and put meat and all the ingredient together and bake. Make sure your meats are well cooked. Use a temperature gauge. Oven baked temperature for this recipe is at 375 degrees. After 1 hour dropped temperature down to 300 degrees. Time for Chicken is 2 hours. Time for Pork Ribs is 2 1/2 hours.
Use the sauce for your rice if serving. Subsitutes can be fresh ginger instead of miso. Accent instead of Ajinomoto.
For people that are on diets, diabetes, or heart patients, you can use your sugar subsitutes in place of real sugar.
Serves 5
For BBQ Chicken and Pork Spareribs, soak the meats separately. Don't throw the sauce away. What you will do is marinate the meat and put meat on the grill. Bathe the meat every so often to your preference until done. Stir the sauce too. Make sure that your meat is well cooked.I hope that you will love this recipe as much as I have over the many years. Good side dishes with this recipe are potato salad, asparagus, brocolli, macaroni, greens, green salad, white short grain, long grain, wild rice, grilled green bell peppers, grilled eggplant, grilled corn, french bread. Let me know if you have tried this recipe out in the comments. Enjoy it!
Holiday Ideas Recipe - Bucatini alla Carbonara - Italian Cooking Posted By: GetSmart
I love Italian cooking. My friend Luciano has let me use this delicious recipe. Please visit Luciano for wonderful Italian pasta recipes and lifestyles. I converted from Italian to English to share this fabulous Italian dish. Luciano's blog is in Italian, but when I view it, the recipes come natural to me. Thank you Luciano!
Today change pasta and prepare "bucatini alla crabonara" naturally dose for a person.
80/100 gr. The Bucatini 2 tablespoons Extra Olive Oil 30 gr. Bacon / lard 1 clove of fresh garlic 2 eggs Pinch of salt until Pinch black pepper 30 gr. Mix grated cheese Parmiggiano and Pecorino
In a frying pan to fry bacon and garlic in 2 tablespoons of Extra - Virgin Olive Oil, add a pinch of salt and pepper until black.
Prepare the pan with water to cook bucatini. When the water boils, add the bucatini and cook scolandoli al dente.
Warning: when the bucatini do drain quickly because this time we need a bit of water scolatura to mix eggs, and then we drain well, but beware that some brodosi.
Now put in a pan with the soffritto bucatini (a bit brodosi) and add two eggs (raw, not cooked), stir over low heat and add a spruzzatina of black pepper.
In your heart you can add a 30gr. Pecorino cheese and cheese course grattuggiati.
Bon appetit!
You can view a photo of this dish on Luciano's blog C'é p@sta per te! These might help to understand the meanings as best as I could find.
al dente: is al dente (cooked not hard but not soft)
Word Definition Bucatini Large, thick spaghetti with a hole running down the center traditionally served “all’amatriciana” or “alla carbonara.”
Word Definition Carbonara, alla Pasta sauce combining brown but not crisp bacon and raw beaten eggs the cooked, drained pasta, usually spaghetti, bucatini, or with the bacon and its fat, then with the eggs, which cook with the heat of the pasta, a sprinkling of parmesan or Pecorino cheese completes the dish, penne, is first tossed literally, “in the style of the charcoal gatherer.”
I went to my friend Chef Tom to get permission to use one his recipes. He said, "Yes." So here it is and it sounds yummy! ChefTomCooks is a wonderful unique cooking blog of delicious cooking recipes. Try out this recipe and use it for a holiday cooking side dish.
Preheat the broiler. Cut the broccoli and cauliflower into large chunks. Cook the broccoli and cauliflower in a pan of boiling salted water for about 10 minutes. Drain and transfer into an oven proof dish. For the sauce, place the butter and oil in a skillet and heat until butter melts. Be careful not to burn the butter. Add the ginger, chopped cilantro, lemon juice and rind, then simmer for about 2-3 minutes. Season the sauce with salt and pepper, then pour over the broccoli and cauliflower. Sprinkle the top with cheese. Cook under the broiler for about 2-3 minutes or until the cheese is melted. Server
Family celebrations holiday blog with great ideas. Create a family tradition. Try a new food recipe and view gift ideas for everyone. Celebrate with kosher and sugarfree desserts specialty locator. Offers cookbooks and more...
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Yes 4 years old cooking. I can't see my own kids even near a stove, but I do let them watch and taste test. My mom's friend is from Florence Italy and would share cooking stories. They would be in the kitchen for hours making the perfect sauce from scratch. Of course, they didn't have the convenience of the many can goods we have today, but the aroma just filled through the air. I was lucky I got to be the taste tester, meat sauce on buttered fresh sourdough french bread. Oh it was the best alright. 
I'd sit there watching every move of how they prepped and cooked. I'd of course, asked many questions too. 
The wine they put into the sauce was red table wine and I believe they also drank some while cooking or added more than they needed to. 
The sauce was created with really stewing roma tomatoes, but I felt that the time of creating it from scratch would take hours and so I created this recipe as a semi-homemade recipe. The best results in creating a great meat sauce is to cooking it one day and let it rest in the refrigerator and using it the next day, but we all don't have that time in our lives to do so. I believe I can't perfect it much more so I want to share this most excellent Lu'sagne recipe today.
