Owner: Cooking With Diane URL:cookingwithdiane.blogspot.com Join Date: Sun, 18 Mar 2007 20:51:34 -0500 Rating:0 Site Description: Quick and easy recipes for delicious meals! Site statistics:Click here
EGGPLANT PARMIGIANA 2007-03-14 17:45:00 1 EggplantMarinara SauceGrated parmesan or romano cheeseGrated mozzarella cheese2 eggsBreadcrumbsOil to fry eggplantPeel and thinly slice one eggplant (I usually slice it on the long part of the eggplant)Beat 2 eggs with 1 tbsp of waterDip the eggplant into the egg and then in bread crumbsFry in oil and drain on paper towels.To Assemble, put some marinara sauce in bottom of baking pan and start layering as follows:Eggplant, sauce, grated romano or parmesan cheese and grated mozzarella.End up with the top layer of sauce with the grated cheese and mozzarella.Bake at 350 degress until the mozzarella is melted.
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POTATO AND EGG FRITTATA 2007-03-12 10:30:00 4-5 small to medium size potatoes4 eggsoil to coat the bottom and sides of fry pansalt, pepper and garlic powdercook potatoes in microwave*, allow to cool and then peel and cut up(about the size of home fries)beat the eggs well, seasoning with salt, pepper and garlic powder to tastecoat fry pan (10" pan) with oil and saute potaotes, season with salt, pepper and garlic powder. You just need to lightly brown the potatoes.Pour eggs over potatoes and as the outer edge of the eggs become cooked, gently push the edge in a little at a time towards center allowing the uncooked eggs to run to the edge (you can lift the pan and swirl around a bit). After doing that a few times, make little openings in the center to allow some uncooked egg to get underneath and be cooked. Take a plate large enough to cover fry pan and place over it, holding the handle of the fry pan with one hand and the other hand firmly on the bottom of the plate thus holding the pan and the plate together, turn the potato
MARINARA SAUCE 2007-03-09 16:17:00 2 Tbsp of olive oil2 cloves of garlic1 large can of crushed tomatoes1 Tbsp of oregano1 Tbsp of basilsalt, pepper and garlic powder to taste1/4 cup of waterSaute garlic in oil (do not burn)Add crushed tomatoes and waterAdd oregano, basil, salt, pepper and garlic powderCook over low heat approximately 20 to 30 minutes.Serve over your favorite pasta*This is a great meal to make when you really need something quick.You can always add a jar or can of drained mushrooms to it to make it a little different.
CHICKEN THIGHS WITH POTATOES & PEAS 2007-03-07 23:46:00 4-6 chicken thighs (with bones in and skin on)4 or 5 potatoes1 can of peas, drainedSalt, pepper, garlic powderSpray a baking/roasting pan with cooking sprayPlace chicken thighs in pan, skin side upSeason with salt, pepper and garlic powderRoast in 350 degree oven until the skins are browned approx. 15 minutesturn and cook on the other side 15 minutes.Meanwhile, peel potatoes, cut up and put in pot with cold water, season with salt and cook until tender but not completely done. Drain and add to chicken after chicken has been browned on both sides, making sure to turn the potatoes a few times to coat them with the drippings from the chicken.Add the drained peas and mix again.Put everything back in the oven and continue to cook for 15 to 20 minutes more or until the chicken is done.
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CHILI 2007-03-06 19:05:00 1 and 1/2 pounds of chopped beef1 8 oz can of tomato sauce1 can of red kidney beans (15 oz)1 package of dry chili seasoningBrown meat in medium size pot.Drain off excess liquid.Add seasoning package and tomato sauceAdd 1/2 can of water (use tomato sauce can)Add kidney beans, including the liquid.Season with salt, pepper and garlic powderCook together about 20 minutes.Serve over rice or with grated cheddar cheese, finely chopped onions, tortilla chipsPlease go to cookingwithdiane.blogspot.com and leave your comments to let me know what you thought of this recipe.
ROASTED RED PEPPERS 2007-03-04 22:42:00 As many red peppers as you want.Wash the peppers and leave wet.Line a cookie sheet or two or however many you need to accommodate the peppers, with aluminum foil.Place peppers on lined cookie sheet and roast in a 350 degree oven turning from time to time as they begin to cook.When they begin to deflate and soften, they are done. The time this takes varies and also depends if you prefer them soft or hard. Use your own judgement.When they are done, place them in a large bowl (including any juice that may have escaped from the peppers, cover with plastic wrap and put them aside to cool down. If you don't have time to clean them you can refrigerate until you do.I like to put some plastic bags down on the counter and then paper towels over them. Have a couple of bowls to work with and also keep a bowl of water near by to clean you hands now and then. Paper towels also. This is a bit messy but I assure you they are a thousand times better than store bought.Hold the pepper over the bow
AUNT MARY'S RICE BALLS 2007-03-02 18:53:00 3 and 1/4 cups rice (medium grain)9 to 10 cups of waterSalt, Pepper, Garlic PowderGrated cheese (this is something I don't really measure but I would say approximately 1/4 cup)1 stick of butterPut all together in pot and cook until all water is absorbed.Taste rice and if it feels too hard add a little more water a little at a time and cook until rice is tender.Let rice coolAfter it's cool, add 2 eggs one at a time and mix in well.MEAT FILLINGBrown about 1 pound of chopped meat (beef or pork). Drain and add 1 8 oz. can of delmonte sauce or any brand of tomato sauce you like. Season with salt, pepper and garlic powder to taste.MOZZARELLACut up some mozzarella.TO ASSEMBLE RICE BALLS:Put a little rice in your hand and put some meat and mozzarella in center, cover with a little more rice - shape into a ball and roll in bread crumbs. I find if I moisten my hands it's easier to roll the balls.Deep fry.Drain on paper towels.I hope this recipe comes out good for you. It is a bit messy to
PEAS AND MACARONI 2007-03-01 18:32:00 1/2 lb of elbow macaroni1 can of peas1/2 onion sliced2-3 tbsp. of olive oil2 cloves of garlicSaute garlic and onion in oil.Add peas (including water)Season with salt and pepperSeparately, cook elbow macaroni in boiling water (add 1 tsp of salt to the water)when almost done, drain macaroni, reserving some of the water.Combine the macaroni with the peas and add as much of the reserved water to make it to the consistency you like.Cook together about 15 minutes. Add 1 tbsp of butter and stir.Serve with grated parmesan or romano cheese.Please add your comments and sign up for auto e-mails whenever I post a new recipe.Enjoy!
PASTA FA-GIOLI (BEANS AND PASTA) 2007-02-28 11:52:00 Pasta Fa-Gioli (Beans and Pasta)1/2 pound of pasta (tubbitini or ditalini)1 large can of cannelini beans2 cloves of garlic1-2 tbsp olive oilIn a medium size saucepan saute garlic in oilAdd beans (including the water)Season to taste with salt, pepper, garlic powderBoil pasta in a large potwhen almost done, drain reserving some of the water.Add pasta to beans along with some of the reserved water (the amount is up to you)Cook together on low heat for about 20 minutes to combine flavors.Serve with grated romano or parmesan cheese.
HOME MADE ITALIAN MEATBALLS 2006-05-17 23:43:00 1 lb of chopped beef3 eggs4 slices of white bread (crust removed) wet with hot water and squeeze out excess water.Salt, Pepper, Garlic Powder (to taste)1/4 cup of grated romano cheesebread crumbs to coat meatballsoil to fry meatballsPlace chopped beef in a large bowl, add eggs, wet bread, salt, pepper, garlic powder and grated cheese.Mix well and shape into ballsCoat balls with bread crumbs and fry till browned all over.Drain on paper towels.
Sweet & Sour Chicken 2006-04-08 15:09:00 2 cups chicken breast cut into cubesApprox. 1 cup of flourSalt & Pepper2 cups of carrots (either sliced or baby carrots) (if you love carrots, add more)2 Tb oil1 cup of water1/2 cup of Ketchup1/4 cup of vinegar1/4 cup of brown sugar1 Tb worcestershire saucePut flour, salt and pepper in plastic bag, add chicken and shake to coat chicken. Discard excess flour.Brown chicken in oil.In bowl combine water, ketchup, vinegar, brown sugar and worcestershire sauce. Stir mixture and add to chicken. In separate pot par-boil the carrots till almost tender and then drain and add to chicken. Let cook together for approx. 20 minutes or so.Serve over rice or noodles.
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, Chicken
Welcome to Cooking With Diane! 2006-03-14 03:37:00 Welcome to Cooking With Diane
!Thanks for stopping by my blog! I hope that you will enjoy trying these recipes. Most of them are what I would consider to be relatively easy to prepare and fairly quick. You will find that some of them are very forgiving and you can make a small amount or a large amount depending on your needs.It's mostly up to you. If a recipe calls for peas and you really like peas, you can add a little more. If not so much, add less. A lot of the time when I'm cooking it's based on what I have in the house and how much time I have for the preparation.Please feel free to post questions in the comments section and I will answer you as soon as possible.Diane
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CHEESE & PARSLEY SAUSAGE, PEPPERS & ONIONS 2007-03-21 15:44:00 1 ring of skinny cheese & parsley sausage2 bell peppers, seeds removed, washed and sliced2 medium onions, sliced2-3 Tbsp oilPlace oil in frying pan, when hot add peppers, add onions after about 5 minuteswhen peppers and onions are almost done, move them to the side or around the outer edge of the frying pan and put the sausage in the center of pan. Cook on both sides until browned and done. Will probably take about 15 minutes on each side over medium heat. You will need to use you own judgement here.Makes a great sandwich on crusty italian bread
ESCAROLE AND BEANS 2007-03-23 17:53:00 2 heads of escarole1 can of red kidney beans2-3 tbsp oil3 cloves of garlicFill sink with water, cut off bottom of escarole and put in sink with water.Swish around to remove all the sand and put in a large pot with water and 1 tbsp of salt.Cook until tender.In a separate saucepan, saute the garlic in oil, carefully add the escarole, picking it up out of the water it was cooked in. Don't worry about some of the water going in the pot with the escarole.I always save some of the water anyway in case I want to add a little more to the pot. You don't want the escarole to be dry. You want it to be a little soupy. Then add the beans including the liquid.Season with salt, pepper and garlic powder to taste.Cook together about 15 minutes.Serve with crusty italian bread to dunk into the juice. YUM!
VEAL, PEPPERS AND ONIONS 2007-03-29 11:51:00 1 lb veal cubes, cut into bite size pieces2 medium bell peppers, seeded and cut in quarters, then sliced2 medium onions, cut in half and then sliced1 8 oz can of tomato sauce3-4 oz of sherry or white wine3 tb oilsalt, pepper and garlic powderPut oil in large frying panAdd peppers, cook approximately 7 minutesAdd onionsSeason with salt, pepper and garlic powderStir oftenCook until tenderPush aside and add veal, saute on all sidesCombine peppers, onions and vealAdd tomato sauceAdd sherry/wineCook together approximately 20 minutesServe over noodles
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