1/2 lb spaghetti uncooked
4 cups small broccoli florets
1/2 cup KRAFT Tuscan House Italian Dressing
1 lb. uncooked deveined peeled large shrimp
1/4 cup KRAFT Grated Parmesan Cheese
COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.
MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.
DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.
Add 1/2 tsp. crushed red pepper to the hot dressing along with the shrimp and garlic.
Prepare using thawed frozen cooked cleaned large shrimp, and reducing the cooking time for the shrimp and garlic to 2 to 3 min. or until the shrimp are heated through.
3 cups cold cooked rice (1 cup dry long-grain rice yields 3 cups cooked)
2 Tbsp vegetable oil
1/2 cup ham, diced
1 small onion, diced
1 tsp jarred minced garlic (or 2 minced fresh cloves)
3 medium carrots, peeled and diced
1 small head broccoli, stem discarded, florets chopped
1/4 cup low-sodium soy sauce
Heat the oil in a large skillet over medium-high heat.
Add the ham. Cook, stirring occasionally till ham is lightly browned.
Add onion. Cook for 2 minutes until onion is fragrant, then add the garlic, and cook an additional 30 seconds or so.
Add the rest of the vegetables and cook for 3 minutes, stirring occasionally.
Push the ham and vegetables to the sides of the skillet with your spoon, and add the eggs, scrambling them, then incorporating them with the vegetables.
Add the rice, and stir everything together. Add the soy sauce, and stir till rice is hot, and everything is mixed together.
I got this recipe from http://penniesandpancakes.blogspot.com/
Hello everyone! I hope you all are having a great day so far. We have worked on half school today as we are going to get haircuts this afternoon. I found this new recipe for bread and so I am taking this loaf to Mrs. Faye as a thank you for cutting our hair. We also plan on sharing these cinnamon buns with her.
I got this recipe from http://redfarmhouse.blogspot.com/search?q=one+rise+bread.
I also wanted to share another new recipe I am trying. I got it from here http://belovedsbride.blogspot.com/ I had a beef roast to put in the crockpot this morning. Amazing how things work out that way. It sure does smell good cooking.
Another new thing I did last month was bake our bacon in the oven. Jess does this all the time so I thought I would give it a try. We buy our bacon at Sam’s in a 3 lb package. Last month, I baked the entire package at one time. Instructions are here: http://blog.makezine.com/craft/kitchen_101_cooking_bacon_in_t/ I then froze the precooked bacon. Wow, I’m thinking, why hadn’t I thought of this before. Now all I have to do is get out the amount of bacon needed for breakfast, heat it up in a skillet or microwave and ta-da bacon is ready. I am impressed with how fast it is and how crispy the bacon is. Of course, the instructions on the post said to throw away the bacon grease that accumulates in the pan. I’m sure that ain’t right! I would never throw away good bacon grease. Mine is in a jar in the fridge and has already been used several times. Once, for some refried beans I made the other day that was delicious.
Well, that’s about it. I hope you all have a great day and God bless.
1 lb ground beef, 1 lg onion-chopped, 1 med green pepper-chopped. Brown together in large skillet. Pour into large pot.
Add: 1 pt tomatoes or 1 qt home canned tomato juice, 1 small can tomato sauce or 1 small can tomato paste, 1 pkg chili seasoning mix (I prefer Chili-O brand), 1 tsp. chili powder, 1 tsp cumin, 3 cans kidney beans. If this looks too thick, add water till reach desired consistency. Salt and pepper to taste. I also add garlic salt.
To can this pressure pints 75 min, qts 90 min on 10 lb pressure.
I found this recipe at Johnsonville Sausage. I altered it a little to fit our taste.
5 cups cabbage,-chopped, 1 onion-diced, 1/4 cup butter, 1 package kielbasa chopped, small amount of jalapena pepper-chopped, 1 clove garlic-minced, 1 cup sliced mushrooms, 4 cups egg noodles cooked according to package directions. In a large skillet saute cabbage, onion, pepper and garlic. Add the kielbasa, noodles, salt and pepper. Cook until heated through.
Yes, we have more snow. It is snowing hard and we have gotten about 1 1/2″ already. All our shoveled out places are covered again. I think it is supposed to snow until about 8:00 tonight. I just pray it doesn’t snow too much. We plan on going to Jessica’s this weekend. The last picture shows how hard it is snowing, if you look really close, you can see the barn in the distance.
Changing the subject, here is a picture of a peach pie I made today. Instead of using a pie pan, I put it in one of my cast iron skillets. The peaches were home canned. I just thickened up the juice. The pie crust is really simple. 1/2 cup oil, 1/3 cup milk, 1/4 tsp. salt. Stir this together, then add 2 1/3 cup sifted all purpose flour. Mix together. This will make top and bottom crust. I used the entire dough for a bottom crust as this skillet is fairly large, then I put a crumb topping on the top. I think this need vanilla ice cream on the side. What do you all think? Well, enjoy your day and God bless.