By Admin on Jul 12, 2007 in Recipes and Cooking | Comments Off
4 Servings
Ground Beef
American
Bake Hamburger Main Dish
1 tablespoon unsalted butter
1/2 cup minced onions
1/2 green bell pepper or red bell pepper finely chopped
2 garlic cloves minced
1 teaspoon fresh ground black pepper
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon cumin seeds toasted and ground
1 1/4 lbs lean ground beef
3/4 pound ground pork
1 1/2 cups dry breadcrumbs
1/4 cup tomato-based barbecue sauce
3 tablespoons sour cream
1 tablespoon Worcestershire sauce
1 egg
additional barbecue sauce
Melt butter in a heavy skillet. Add onion, bell pepper, and garlic and saut until they are softened. Stir in the black pepper, cayenne, salt, and cumin, and saut 2 or 3 minutes more. Place the vegetables in a large bowl. Add remaining ingredients and mix well with your hands. Mound the meat into a 9×5 loaf pan. I sometimes add strips of bacon over the top. Bake, uncovered, at 350F for 40 minutes. Raise oven temperature to 400F and bake another 20 to 30 minutes. If you wish, brush with another tablespoon of barbecue sauce 10 minutes before meatloaf is done.
from BigOven Recipe Software and 160,000 Recipe Archive
By Admin on Jul 9, 2007 in Featured | Comments Off
Ah, summer vacations. Flush with enthusiasm for a well-deserved getaway, many folks just like you and I entrust their beloved homes to friends, co-workers or even (gulp!) strangers with an eye for earning a couple bucks. That’s when the trouble seems to start, at least according to the New York Times. Read an excerpt here:
There are those people, the comedian and playwright Steve Bluestein says, who are just unlucky: they go to a garage sale looking for a bargain and their car gets hit by a truck. Such were the beloved elderly couple to whom he entrusted his four-level house in Bel Air when he went to a wedding in Hawaii a few years ago. He was not concerned, however, because, as was his custom, he had left meticulous directions, including a three-by-five-inch card taped to the inside of the front door. The key points were in red. Alarm on? Door locked? Windows closed? There was another written warning: Do not use the lower front door lock.
“So I’m at the wedding in Hawaii, dancing, having a really good time, when my cellphone rings,” Mr. Bluestein says. “ ‘Steve, we’re locked out. The bottom lock is locked.’ The one I told you specifically not to lock? ‘Yes, that one. Should we break a window?’ I have plate-glass windows in my front doors. To replace them is like $800 each. I say, Noooooo!”
Mr. Bluestein’s first thought was that there was no rush because it was only 9:15 at night and they could find a solution. Then he remembered the time difference. He realized he had two people in their 70s standing in his driveway after midnight. Desperate, Mr. Bluestein tried to find an all-night locksmith on the phone. By an unfortunate coincidence, the one the Westwood information operator found for him was the same man Mr. Bluestein once reported to Medeco for price-gouging.
“The guy shows up at 2 a.m. with dollar signs in his eyes and charges me $300 for opening the front door,” Mr. Bluestein says. “Meanwhile, the dog has had free range of the house for six hours. He pulled every towel down and shredded it into something that looked like a fine snow powder. Damage about $250. They also shut off my answering machine by mistake. One week’s business calls gone: priceless. When I got back and I called to thank them for housesitting, they said: ‘Never again are we housesitting for you. That place is a nightmare.’ It drifted into an inaudible hum as I listened to the reasons why it was my fault they locked themselves out.”
Could we get the names of the housesitters?
“No, I love these people,” he said.
Brilliant.
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Read more of this story…
By Admin on Jul 9, 2007 in Featured | Comments Off
0 Servings
Instruction
American
Instruction Basics How To
1. Glasses 2. Each place should be set with all the glasses that will be used duringdinner (except dessert-wine glasses, which may be brought out when thedessert is served). The water glass belongs to the right of the plate, justabove the knife. Wineglasses should be set to the right of the water glassesin the order in which they will be used. 3. China 4. The only pieces of china that should be part of a table setting are thebread plate and a charger, if desired. A charger (or service plate) is apurely decorative oversize plate used to add texture, color, or pattern tothe table. Chargers may be made of china, pewter, brasseven straw orpapier-mch. Food is never served directly on a charger, but a first-coursesoup bowl or salad plate can be set on top of it. The charger should becleared along with the bowl or plate. 5. Silverware 6. A proper silverware setting follows one simple rule, no matter howformal or relaxed the event: Set the silverware on the table in the order itwill be used, from the outside in. The fork for the first course is the onefarthest to the left; to the right of the plate, the knife for the firstcourse is the farthest to the right. Any spoons needed before dessert (say,a soupspoon), should be placed to the right of the knives. Dessert utensilsshould always be placed horizontally above the plate, or they can be broughtin later, with the dessert course.
from BigOven Recipe Software and 160,000 Recipe Archive
By Admin on May 2, 2007 in Recipes and Cooking | Comments Off
4 Servings
Chicken
Uncategorized
Saute Grill Sandwiches Main Dish
10 ounces Chicken breast cut in thin strips
1 tablespoon Chili powder
1 tablespoon Lime Juice
2 cloves Garlic
1/2 teaspoon Salt
pinch Pepper fresh ground
2 Bell pepper seeded and thinly sliced
1 large Red onion sliced into thin rings
2 large Carrot shredded
4 Tortilla whole wheat
2 cups Lettuce shredded
1/4 cup Sour cream fat free
In a plastic baggie toss the chicken strips with the chili powder, lime juice, garlic, salt and ground pepper until well coated. Spray a large nonstick skillet with nonstick spray and set over high heat. Add the chicken strips and cook until well done. Remove and set aside, keep warm. Add the bell peppers and onion the the same skillet and cook, stirring, until slightly softened. Add the carrots and cook another couple minutes. Push the vegetable mixture to one side and add the chicken back in on the other side to warm it. Spoon 1/4 of the vegetable on top of each tortilla, top with 1/4 of the chicken strips, 1/2 cup lettuce and 1 tablespoon of sour cream. Fold the tortilla in half and serve while still hot.
from BigOven Recipe Software and 160,000 Recipe Archive
By Admin on May 2, 2007 in Recipes and Cooking | Comments Off
6 Servings
Chicken
Mexican
Low Fat Quick Soup
1 pound Chicken cooked and shredded or cut into bite size pieces
1 4 oz can Green chilies diced
1 teaspoon Cumin ground
3/4 teaspoon Oregano
1/8 teaspoon Cloves
1/8 teaspoon Cayenne pepper
3 cup Water
3 cube Chicken bouillon dry
1 clove Garlic minced
1 small Onion chopped
6 Corn tortilla
1 tablespoon Olive oil
1 can (12 oz) Black beans or equivelant
1 cup Cheddar shredded
1) Cook chicken by desired method. Cool and shred of cut into bite size pieces. 2) Combine chicken, chilies, spices, water, bouillon, garlic and onion in a large stock pot. Bring to a boil over medium heat then reduce heat and simmer. 3) While soup is simmering, brush olive oil on one side of corn tortillas and season as desired. Cut tortillas in half and then into 1/4″ strips. Arrange on a cookie sheet and bake at 350 for 15 - 20 minute until crisp. 4) Open can of black beans, rinse and drain. Add beans to soup and heat through. 5) To serve, ladle soup into bowl. Garnish with cheese and tortilla strips. To reheat: Defrost in refridgerator over night. Drain and rinse beans. Add to soup in a stock pot. Reheat over med-low heat until heated through. Serve as inducated above. (Point count includes 1/6th of cheese and tortilla strips.) Enjoy guilt free!
from BigOven Recipe Software and 160,000 Recipe Archive
