Recipes

These are the recipes I love to cook for my family, some of them are not original (I saw them from different recipe books) but some I just created from experimentation. I will be adding more recipes in this page every now and then. I love cooking and the best part is when I see my children and husband enjoying the food I cooked for them. Please bear with me if some recipes do not have photos on them. There was one person who left an unfriendly comment that if I am writing down recipes, I should accompany it with a photo. I’m sorry if you were not pleased, I am no Emeril, Julia Child or Rachael Ray who have published tons of recipe books and besides, they have their own professional photographers. Also, it is dishonest to use copyrighted images. I’m just being careful with that. If you love cooking like I do, then we have something in common and you’re more than welcome to copy and paste my recipes and print them out if you like. Have fun and enjoy!

LASAGNA

12 ounces ground beef

1 cup chopped onion

2 cloves garlic, minced

1  7.5-ounce can tomatoes, cut up

1  8-ounce can tomato sauce

1 6-ounce can tomato paste

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon ground pepper

2 teaspoons dried basil, crushed

1 teaspoon dried oregano, crushed

8 dried lasagna noodles

1 beaten egg

2 cups cream-style cottage cheese, drained

1/4 cup Parmesan cheese

6 ounces shredded mozzarella cheese

1. For sauce, in a medium saucepan cook meat, onion and garlic till meat is brown. Drain fat.

2. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano and sugar, salt and 1/4 teaspoon ground pepper. Bring to boiling, reduce heat, cover. Simmer for 15 minutes while stirring occasionally.

3. Cook noodles for 12 minutes or till tender but firm. Drain noodles, rinse with cold water and drain well.

4. For filling, combine the egg, cottage cheese, 1/4 cup Parmesan cheese 

5. Layer half of the cooked noodles in a 13″ x 9″ baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. If desired, sprinkle additional Parmesan cheese on top.

6. Bake in 1 375° oven for 30 to 35 minutes or till heated through. Let stand 10 minutes before serving.

10 servings.

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CHUCK ROAST BARBECUE

1 (2 to 2 1/2 pounds) boneless chuck roast, fat trimmed

2 medium onions, chopped

3/4 cup cola-flavored carbonated drink

1/4 cup worcestershire sauce

1 tablespoon apple cider vinegar

2 cloves garlic, minced

1 teaspoon beef flavored bouillon granules

1/2 teaspoon dry mustard (or just plain mustard sauce)

1/2 teaspoon chili powder

1/4 teaspoon ground pepper

1/2 cup ketchup

2 tablespoons butter

1. Combine roast and onion in a 4-quart slow cooker.

2. Combine cola and next 7 ingredients, reserve 1/2 cup in the refrigerator. Pour remaining mixture over roast and onion.

3. Cook covered on high 4 1/2 hours or until roast is tender.

Combine reserved 1/2 cup cola mixture, ketchup and butter in a small saucepan. Cook over medium heat, stirring constantly until heated through. Pour over roast, stir gently.

OPTIONS: The roast can be shredded and spoon onto buns or served with either mashed potatoes/rice.

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BAKED SHELL MACARONI with CHEESE

 

1 package (16 ounces) shell macaroni

3/4 cup sliced hotdog

1/4 cup chopped onion

1 clove garlic, minced

1 15-ounce can tomato sauce

1 14-ounce jar spaghetti sauce with mushrooms

1 cup shredded mozzarella cheese (4 ounces)

1 teaspoon dried Italian seasoning

1/2  teaspoon pepper

1. Cook shell macaroni about 12 minutes or till tender but still firm. Drain well.

2. In a large skillet, cook the sliced hotdog, onion and garlic till hotdog is no longer pink; remove from skillet. Drain fat. 

3. In a large mixing bowl stir together the tomato sauce, spaghetti sauce, 1/2 cup mozzarella cheese, the Italian seasoning, and pepper. Add the cooked pasta, hotdog and the onion mixture. Toss gently to combine. Spoon mixture into a 13″x 9″ baking dish.

4. Bake, covered (foil) in a 375° oven for 25 minutes. Uncover and sprinkle with the remaining 1/2 cup mozzarella cheese. Bake for 10 minutes more and till heated through. Makes 10 main-dish servings. 

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CHICKEN FINGERS WITH HONEY MUSTARD

 

4 skinless, boneless chicken breasts (4 ounces each)

1 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 cup milk

1 cup vegetable (or olive oil) for frying

Honey Mustard:

1/2 cup honey

1/4 cup Dijon mustard

1. Cut chicken into 1/2 x 2-inch strips. For honey mustard sauce, blend honey and mustard in a small bowl. Set aside.

2. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well. Place chicken on waxed paper.

3. Pour 1/4 inch of oil into a large skillet. Heat over medium-high. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce.

Serves 6.

Enjoy!

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BANANA-NUT MUFFINS

2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon salt, 1 cup milk, 1 egg beaten, 1/3 cup vegetable oil, 3/4 cup mashed banana, 1/2 cup chopped walnuts

1. Preheat oven to 400°F. Grease a 12-cup muffin pan. Sift flour, sugar, baking powder and salt into a medium bowl, make a well in the center.

2. Mix milk, egg, oil, banana and walnuts in a small bowl. Pour mixture into well.

3. Mix batter just until moistened; do not overmix.

4. Spoon batter into prepared muffin cups. Bake for 15 minutes.

There are so many different variations you can try for this recipe, instead of banana or walnuts, you can replace them with blueberries, raisins or semi-sweet chocolate morsels– whatever your taste desires. Also, these muffins do not require refrigeration. 

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