“There is no love sincerer than the love of food.” ~ George Bernard Shaw

Tag Archives: delicious

INGREDIENTS:

2 Graham Cracker Crust
3 (8-OZ) packages of Cream Cheese (I used the ones in the box)
3/4 cup Granulated Sugar
1 tsp Vanilla Extract
3 Large Eggs
1 (1-oz) square baking chocolate (only if you are going to be making a marble cheesecake)
8 crushed chocolate sandwich cookies (only if you are going to make a cookies n’ cream cheesecake)

DIRECTIONS: (makes 2 cheesecakes)

In a bowl, combine cream cheese, sugar, and vanilla extract..beating at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.
(**If making marble cheesecake, Blend melted baking chocoate into 1 cup of the batter. SPoon the batters alternately over the pie crust, cutting through with a knife to create a marbling effect.)

Bake at 450F for 10 minutes. Reduce the temp to 250F and continue baking for 30 minutes.

Let chill and ENJOY!!!

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The simple combination of chicken and rice is a one-pot dish that’s a perfect dinner idea. Despite the countless variations on the theme, this version is stripped down to the bare essentials: Chicken, Rice and Spices.

INGREDIENTS:

Chicken, thighs, legs, breast (boned chicken)
White Rice
Paprika
Pepper
Granulated Garlic
Granulated Onion
Seasoning Salt
Pam or Oil
Deep Pot

DIRECTIONS:

Spray the pot with pam or put a little oil in the pot, then heat.
Fry the chicken on each side for about 6 minutes.
Once that is done, add the paprika, pepper, garlic, oninon & seasoning salt, generous amount.
Then, add the amount of water percups for the rice that you will be making.(Example, if your making 4 servings of rice, it would ask you to put 2 cups of water and 2 cups of rice).
Cover and let boil for 20 minutes on low flame.
Then, add the rice, mix, cover and cook on low flame until it is done.
The goal is to have the liquid absorbed, the rice tender, and the chicken cooked through.


INGREDIENTS:

1 can corn kernels
1/2 can sliced black olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced

DIRECTIONS:

In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat.
Cover and chill in the refrigerator until ready to eat.
Stir avocados into the mixture before serving so they don’t go bad.


INGREDIENTS:

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

DIRECTIONS:

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for about 90 minutes.

**The soup will be very thick. You may adjust by adding more broth or less barley if desired.**

Remove bay leaves before serving.


INGREDIENTS:

1/4 cup packed brown sugar
2 tablespoons rice vinegar
2 tablespoons maple syrup
ground black pepper to taste
1/2 pound Pastrami

DIRECTIONS:

Preheat oven to 350 degrees.
Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl.
Place Pastrami slices on cooling rack set over a baking sheet.
Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
Remove pastrami and brush both sides with brown sugar mixture. Return to the oven and bake another 5 minutes.
Repeat basting every 5 minutes until pastrami is browned and crisp.



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