Tuesday, December 14, 2010

Italian Seasoned Cheesy Hashbrowns with Proscuito

So my friend came back from a trip and said how she loved this dish that the chef at a place she visited fixed. I promised her that I would make it for her. Here is my version of what she told me that he made for her party.

Cheesy Garlic Hashbrowns & Prosciutto

Bag of Frozen Hashbowns
Cracked Black Pepper (to taste)
Riley's Seasoning Salt (to taste)
Granulated Garlic (to taste)
Italian Seasoning Blend (fresh ground)(to taste)
4 TB Olive Oil (reserve half)
4 tsp Butter (half reserved)
1/2 Onion (chopped)
2 TB Fresh Minced Garlic
8 oz Prosciutto (diced)
2 C Italian Cheese Blend

Prepare Frozen Hashbrowns as directed on package by pre-heating a pan with olive oil then placing hashbrowns in a flat layer on bottom of pan. Season with Black Pepper, Seasoning Salt, Granulated Garlic, and Italian Seasoning Blend. Cook til browned on one side and turn.
Then, saute' Onion and Prosciutto in a small saute' pan with olive oil and reserved butter. Once onions are translucent and fragrant, add fresh minced garlic.
Second side of hashbrowns should be browned at this time. Spoon onion and prosciutto mixture on hashbrowns and cover generously with cheese blend.
Season to taste and put in oven set on warming setting to melt cheese and hold.
Remove from oven and plate with garlic cheese toast.
Serve and enjoy!

You can add mushrooms to the Onion and Prosciutto if you wish and before adding the cheese blend, top with warm pizza sauce, then top with cheese. Great as breakfast or a dinner entree!

Friday, November 5, 2010

Family Recipe - Texas Cake


2 cups flour 2 cups sugar 2 eggs 1/2 cup sour cream 1 tsp. baking soda
4 T. cocoa 2 sticks oleo - melted 1 cup water 1/2 tsp. salt

Melt oleo adding cocoa until mixed well in a measuring cup. Beat eggs and sugar; add all the other ingredients. Mix until well blended. Bake at 350 degrees for 30 minutes.


4 T. cocoa 6 T. milk 1 T. vanilla 1 stick oleo - melted
1+ lb. of powdered sugar

Melt oleo and add cocoa until blended. Mix all the other ingredients. Icing should be fairly thick, but spread-able. Put icing on as soon as cake is removed from oven.

Best Recipe Ever!


Paula, Sarah, Sarah, and Jean 9

2 cups of patience 3 cups of heart 1 T. of passion 5 cups of heartbreak
1 1/2 cups of forgiveness

Season with lots of kisses! (Thanks for the addition Natalya....)

Blend carefully patience and forgiveness. Quickly add heart. Add heartbreak moderately. Before serving sprinkle with passion.

Serves: All

Sunday, August 8, 2010

Veg Advantage: Pad Thai

I have tried Thai food a few times, first time was when I was working in Springlield IL and we ordered from Magic Kitchen. Now I hear that the Magic Kitchen is a good place to eat, but the spice was way too much for me. This I am sure will surprise my mother!
Recently since moving to St Louis, I went to a place called Thai Sawadee in Chesterfield Valley. There I had a dish called PAD THAI, which was nothing like I had in Springfield. It had some heat but was loaded with flavor. Since that day, I have been interested in how this dish is made.
This recipe appears to be very
simple and relativaly easy to make. Enjoy!

Pad Thai

8 lbs. soba, rice, or other noodles
2 1/2 cups tamari or soy sauce
2 1/2 cups lemon or lime juice
1/2 cup peanut butter
1/2 cup tahini (or omit and use more peanut butter)
16 green chilies, seeded and minced
2 cups sugar or other sweetener
8 large onions, chopped
32 garlic cloves, peeled and minced
4 lbs. tofu, cubed (optional)
1/3 cup minced fresh ginger, (optional)
1 cup sesame oil
18 cups chopped carrots
2 cans water chestnuts
8 cups bean sprouts
8 broccoli stalks, steamed
Limes for garnish (optional)
Chopped peanuts for garnish (optional)
Sliced green onions for garnish (optional)

 Prepare the noodles, then drain and set aside. In a separate bowl, mix the tamari or soy sauce, lemon
or lime juice, peanut butter, tahini, chilies, and sugar and set aside.
 In a wok, stir-fry the onion, garlic, tofu, and ginger in the sesame oil. Add the carrots, water
chestnuts, and a little water and stir-fry for a few minutes. Add the tamari mixture, bean sprouts,
broccoli, and noodles. Stir and cook over medium heat for about 5 minutes, or until the sauce
thickens. Serve with the limes, chopped peanuts, and/or sliced green onions.

Makes 24 servings

For additional information or assistance, please call 1-800-760-8570 or e-mail Info@vegadvantage.com.

Veg Advantage Corn Chowder

This recipe is posted for my buddy Chris! I am taking your challenge seriously and looking into vegan alternatives. I am considering myself "flexitarian", meaning I am not fully vegetarian but allowing myself limited meats at this time.

Corn Chowder
15 ears yellow corn
1 1/4 cups vegan margarine
5 large onions, chopped
1 1/2 Tbsp. fresh minced thyme
3 1/3 Tbsp. Hungarian paprika
7 1/2 lbs. white potatoes, peeled and cut into bite-size cubes
3/4 cup faux bacon bits (try Bacos brand)
1 1/4 gals. faux chicken broth (try Eco Cuisine or RC Fine Foods brands)
5 cups nondairy creamer or plain-flavored soy milk
Salt and freshly ground black pepper, to taste
1 cup minced fresh chives
 Cut the kernels from the ears of corn and set aside.
 In a large pot over medium heat, melt the vegan margarine. Add the onion and thyme and cook about
5 minutes, or until the onion is translucent. Add the paprika and cook 1 minute longer, stirring
 Add the potatoes, faux bacon bits, faux chicken broth, and reserved corn kernels. Bring to a boil,
then reduce the heat, cover, and simmer for 10 to 15 minutes, or until the potatoes are soft but still
 Smash a few of the potato chunks against the side of the pot, stir, and cook for 1 or 2 minutes longer
to thicken the chowder.
 Reduce the heat to low. Add the nondairy creamer or soy milk and heat through, but do not boil.
 Season with the salt and pepper.
 Ladle into bowls and sprinkle with the chives.
Makes 25 servings
For additional information or assistance, please call 1-800-760-8570 or e-mail Info@vegadvantage.com.