FRIED RICE

FRIED RICE

3 cups cooked white rice
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok.
Add the peas carrots mix, onion and garlic. Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated. Try adding some green onion.

ADD SHRIMP OR CHICKEN FOR COMPLETE MEAL!

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

(makes 16 servings)

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!

Cabbage & Potato Bake

Cabbage and Potato Bake

cabbage, 1 – 2  pounds

potatoes, 2 – 3 pounds (we used the smaller red potatoes)

6 carrots, cut into 1/2 in. pieces

12 ounces bacon, cut into 1/2 in. pieces

2 cups sweet onions, peeled and sliced

1 tsp salt

1 tsp pepper

2 cups chicken stock

1 cup water

Preheat oven to 375°F

Rinse cabbage and remove tough outer leaves.  Cut cabbage into quarters and remove the hard inner core.  Cut cabbage pieces into halves and place, rounded side down, into 2 roasting pans. Cut the potatoes in half and arrange in the roasting pan, alternating with the cabbage pieces.

Fry the bacon in a heavy medium skillet for 7 minutes.  Add the sliced onions, salt and pepper to the pan and cook until soft, about 5 minutes.  Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock and water on top.  Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.

Remove the pan from the oven and allow to sit uncovered for 15 minutes before serving.  For a crisper top, place under broiler for 5-10 minutes or until desired doneness has been achieved.

Servings 10 – 12.

***The students prepared 2 roasting pans of the Cabbage and Potato Bake with the above recipe.  You can easily cut this recipe by half for your family’s dinner meal.

Cheesy Cauliflower Patties = YUM YUM!

Cheesy Cauliflower Patties = YUM YUM!

1 head cauliflower
2 large eggs
1/2 c cheddar cheese, grated
1/2 c panko (found in the bread crumb aisle, healthier option)
1/2 t cayenne pepper (more of less to taste)
salt
olive oil

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.

Copycat Portillo's Chopped Salad Recipe & Dressing

Found this today…thought I would share it with you!!!  Enjoy!!!

I LOVE Portillo’s Chopped Salad and was pleasantly surprised by my own copycat side salad version for a casual dinner we hosted. Serves six as a side salad, or more as an addition to a party spread.

Sweet Italian House Dressing

This dressing recipe is based on one I originally found online by Dennis Cottini of Glenview in the Chicago Sun Times (whose link is no longer available). As I’ve made this salad over the years, this is what the dressing has become when I make it for my family.

Ingredients

3/4 cup balsamic vinegar
6 spoonfuls of minced garlic (or about 6 cloves minced)
3 teaspoons of sugar
1-1/2 teaspoons oregano
3/4 teaspoon salt
3/4 teaspoon ground pepper
3/4 cup olive oil

Directions

Combine dressing ingredients in a high power blender and blend until creamy.

Copycat Portillo’s Chopped Salad

Ingredients

4 cups cooked Ditalini pasta
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2-1/2 cups chopped red cabbage
2 fresh tomatoes (diced)
1 cup diced green onions
1 cup chopped bacon (I used Turkey Bacon)
4 oz. gorgonzola cheese (you could add up to 8 oz. if you REALLY like gorgonzola)
Sweet Italian Dressing to taste (recipe above)

Directions

1.  Cook Ditalini pasta according to package instructions.  Cool and set aside.
2.  Put romaine lettuce, iceberg lettuce and red cabbage in a salad spinner to remove excess water.
3.  Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
4.  Cook bacon according to package instructions.
5.  Add cooled pasta, bacon and gorgonzola cheese to salad.
6.  Add dressing (to taste) before serving.  Toss & enjoy!

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Impossible Pie

Here's an old stand-by recipe….

Impossible Pie...
All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie.

Ingredients
2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour
8 Tablespoon butter
3/4 cup sugar
1/4 teaspoon ground nutmeg  OR cinnamon 

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg  or cinnamon  on top.
Bake at 350 degrees for 45 minutes.

OLD FASHIONED RICE PUDDING

OLD FASHIONED RICE PUDDING
2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish.

 Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. 

Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.