Wild Mushrooms found on the small island Homonhon in the Philippines Wild Mushrooms Found In The Tropics Wild mushrooms are really everywhere in the Philippines and many other places of the world. The Philippines is highly blessed with several varieties...
Saturday, February 28, 2015
Friday, February 27, 2015
Wednesday, February 25, 2015
Best Meatballs Ever
Best Meat Balls Ever
INGREDIENTS
1 egg, lightly beaten
1/3 cup dry bread crumbs
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup milk
1/4 cup onion, finely chopped
1 package (19 ounce) JOHNSONVILLE® Ground Mild Italian Sausage or Links removed from casing*(*Cut sausage link end to end, about
three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
Close
Directions
1. Preheat oven to 350°F.
2. In a large bowl, combine the egg, bread crumbs, KRAFT Grated Parmesan cheese, milk and onion.
3. Remove sausage from casings.
4. Add sausage to the bread crumb mixture and mix well.
5. Shape into 20 meatballs; arrange on a shallow baking pan.
6. Bake for 20 minutes or until meatballs are cooked through (160°F).
7. Serve with your favorite sauce and spaghetti.
Vegetarian Crockpot Spaghetti Sauce
Ingredients
2 Tbsp. olive oil
1 onion, chopped
3 cloves garlic, minced
2 Cups of carrot shredded
2 cups of sliced mushrooms
1 green bell pepper, chopped
1/2 Cup of fresh parsley
1 Whole Egg Plant diced and chopped
15 oz. can tomato sauce
2 (14 oz.) cans diced tomatoes, undrained
6 oz. can tomato paste
1/2 Cup of Red wine
1/2 Fresh Parmisan Cheese
1 tsp. dried Italian seasoning
1 tablespoon fresh basil
1/4 tsp. pepper
1/2 tsp. salt
2 tsp. sugar
16 oz. box spaghetti
Prep Time: 35 minutes
Cook Time: 480 minutes
Total Time: 515 minutes
Yield: 6 servings
Preparation
Cook onions and garlic in oil in large nonstick skillet over medium heat. Stir and cook for 4-5 minutes until tender. Add carrots, mushrooms and bell pepper and egg plant, fresh
parsley and basil. stir. Place vegetables into bottom of 4-5 quart crockpot and add remaining ingredients except spaghetti pasta.
Cover crockpot and cook on low for 7-8 hours. Uncover, stir thoroughly, then leave cover off crockpot and turn heat to high. Cook, uncovered, for 1 more hour to thicken sauce.
Serve over your favorite hot pasta.
Garlic and olive bread
I just buy mine at Safeway they have the best.
Italian Salad
INGREDIENTS
1/4 cup red-wine vinegar
3 tablespoons olive oil
2 teaspoons Dijon mustard
Coarse salt and ground pepper
1 head iceberg lettuce, halved, cored, and cut into wide strips
1/2 head red cabbage, halved, cored, and cut into thin strips
1 small red onion, halved and thinly sliced
2 large roma tomatoes
1 red pepper chopped
1 cup packed basil leaves, shredded
1/2 Cup of Kale leaves cut fine
In a large bowl, whisk together vinegar, oil, and Dijon; season with salt and pepper.
Add lettuce,red pepper, tomatoes cabbage, onion, and basil; toss to combine. Serve immediately.
Serve with a good red table wine
Judi owns and operates bejewelu.com where you can dress the whole family for less
Monday, February 23, 2015
HAM and PINTO BEANS, CORN BREAD AND APPLE SALAD YUM
HAM and PINTO BEANS
Ham and Pinto Beans
The first time I ever had Pinto beans my husband and I went to visit his mother in Mississippi, we got into that little town in the middle of the night and had to walk two miles with our suitcases to the farm. We were tired and starving as only young people can be. She served us Pinto beans and ham, hot corn bread, butter milk and lots of salad from her garden. I am not a big meat eater so beans are a staple in my house. I eat beans, split peas, grains, I like a little meat to flavor them but I like the beans the best.
1. You must go through the beans by hand first. To do this, pour a small amount of beans on your counter and go through them looking for any tiny pebbles, dirt or bad beans. Throw those away and scoop the good beans into a colander. Rinse beans with water. Pour beans into a soup pot, and pour water over them to cover a couple of inches. Place lid on pot and let soak overnight.
2. When ready to cook, drain off all the water from the beans. Place the ham bone in the soup pot. Pour the drained beans into the pot. Then refill the pan with enough water to cover the beans at least an inch. At this time, add a small chopped onion, a stick or 2 of celery, I can stewed tomatoes, 6 to 8 baby carrots, 1 cup black strap molasses, salt & pepper to taste.I usually add a quart or 2 of vegetable broth that I keep in the freezer. I save it for making soup. Bring soup to a boil; reduce heat to low and simmer, covered until beans are tender. Check the beans fairly often as they really can use up the water, so you may need to add more water during cooking. So make sure the pan does not get dry and cause the beans to burn. Burned beans do not taste good! (I learned this from experience too!) Beans are done when you can easily smash them with a fork, or taste them to check tenderness. In my altitude, the beans are done in less than 2 hours.
3. Carefully remove the ham bone from the soup. When cool enough to handle, remove the ham from the bone and take off any fat that may be still attached. Add the ham pieces back to the soup. I then taste them to see how much salt and pepper to add.
4. As you can see, this is a very basic method. If you like beans with a kick, add some seeded hot peppers while cooking. My Mother sometimes added a dried Bay leaf to the pot. It just depends on what you like. My husband and I love to eat our Ham and Pinto Beans with a spoonful of spicy salsa added. Delicious! If you haven't cooked dried beans before, I hope you'll give these a try. They are not only tasty, but healthy as well. Enjoy!
NOTE: IF the beans are almost done and there happens to be more liquid than you want in the pot, just remove the lid and let the broth cook down some.
I happen to be one of those people who think that the topping makes or breaks the soup I usually take 2 avocados mash them with 1/2 Cup of Salsa, a little fresh garlic
a squirt of lime juice. I top my beans with this. If you want it real spicy just add spicy salsa or a hot pepper to the mix. I sometimes add cheddar cheese. But usually I go for the Avacado.
Corn Bread
Yield: 6 servings
INGREDIENTS
1 tablespoon bacon drippings
3/4 cup Martha White® Self-Rising Enriched White Corn Meal Mix plus additional for preparing pan
1/4 cup Martha White® Self-Rising Flour
1 tablespoon sugar
1 cup buttermilk
3 tablespoons Crisco® Pure Vegetable Oil
1 large egg beaten
DIRECTIONS
HEAT oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat.
COMBINE corn meal mix, flour and sugar in large bowl; mix well. Add buttermilk, oil and egg; blend well. Sprinkle small amount of corn meal into hot skillet. Pour batter over corn meal in hot skillet.
BAKE 10 to 15 minutes or until golden brown.
Waldorf Salad for two
what you need
2 Large Granny Smith apple, thinly sliced
1/2 cup chopped PLANTERS Walnuts, toasted
1/2 Cup of dates
I cup of fresh whipping cream that you whip
COMBINE ingredients.
Only make enough for the people you are going to serve
this salad does not keep.
SERVE immediately.
VARIATION mix in 2 Cups baby spinach or arugula for the mixed salad greens and/or PLANTERS Pecans or Almonds for the walnuts.
Ham and Pinto Beans
The first time I ever had Pinto beans my husband and I went to visit his mother in Mississippi, we got into that little town in the middle of the night and had to walk two miles with our suitcases to the farm. We were tired and starving as only young people can be. She served us Pinto beans and ham, hot corn bread, butter milk and lots of salad from her garden. I am not a big meat eater so beans are a staple in my house. I eat beans, split peas, grains, I like a little meat to flavor them but I like the beans the best.
1. You must go through the beans by hand first. To do this, pour a small amount of beans on your counter and go through them looking for any tiny pebbles, dirt or bad beans. Throw those away and scoop the good beans into a colander. Rinse beans with water. Pour beans into a soup pot, and pour water over them to cover a couple of inches. Place lid on pot and let soak overnight.
2. When ready to cook, drain off all the water from the beans. Place the ham bone in the soup pot. Pour the drained beans into the pot. Then refill the pan with enough water to cover the beans at least an inch. At this time, add a small chopped onion, a stick or 2 of celery, I can stewed tomatoes, 6 to 8 baby carrots, 1 cup black strap molasses, salt & pepper to taste.I usually add a quart or 2 of vegetable broth that I keep in the freezer. I save it for making soup. Bring soup to a boil; reduce heat to low and simmer, covered until beans are tender. Check the beans fairly often as they really can use up the water, so you may need to add more water during cooking. So make sure the pan does not get dry and cause the beans to burn. Burned beans do not taste good! (I learned this from experience too!) Beans are done when you can easily smash them with a fork, or taste them to check tenderness. In my altitude, the beans are done in less than 2 hours.
3. Carefully remove the ham bone from the soup. When cool enough to handle, remove the ham from the bone and take off any fat that may be still attached. Add the ham pieces back to the soup. I then taste them to see how much salt and pepper to add.
4. As you can see, this is a very basic method. If you like beans with a kick, add some seeded hot peppers while cooking. My Mother sometimes added a dried Bay leaf to the pot. It just depends on what you like. My husband and I love to eat our Ham and Pinto Beans with a spoonful of spicy salsa added. Delicious! If you haven't cooked dried beans before, I hope you'll give these a try. They are not only tasty, but healthy as well. Enjoy!
NOTE: IF the beans are almost done and there happens to be more liquid than you want in the pot, just remove the lid and let the broth cook down some.
I happen to be one of those people who think that the topping makes or breaks the soup I usually take 2 avocados mash them with 1/2 Cup of Salsa, a little fresh garlic
a squirt of lime juice. I top my beans with this. If you want it real spicy just add spicy salsa or a hot pepper to the mix. I sometimes add cheddar cheese. But usually I go for the Avacado.
Corn Bread
Yield: 6 servings
INGREDIENTS
1 tablespoon bacon drippings
3/4 cup Martha White® Self-Rising Enriched White Corn Meal Mix plus additional for preparing pan
1/4 cup Martha White® Self-Rising Flour
1 tablespoon sugar
1 cup buttermilk
3 tablespoons Crisco® Pure Vegetable Oil
1 large egg beaten
DIRECTIONS
HEAT oven to 450°F. Grease an 8-inch cast iron skillet with bacon drippings; place in oven to heat.
COMBINE corn meal mix, flour and sugar in large bowl; mix well. Add buttermilk, oil and egg; blend well. Sprinkle small amount of corn meal into hot skillet. Pour batter over corn meal in hot skillet.
BAKE 10 to 15 minutes or until golden brown.
Waldorf Salad for two
what you need
2 Large Granny Smith apple, thinly sliced
1/2 cup chopped PLANTERS Walnuts, toasted
1/2 Cup of dates
I cup of fresh whipping cream that you whip
COMBINE ingredients.
Only make enough for the people you are going to serve
this salad does not keep.
SERVE immediately.
VARIATION mix in 2 Cups baby spinach or arugula for the mixed salad greens and/or PLANTERS Pecans or Almonds for the walnuts.
Friday, February 20, 2015
Tuesday, February 17, 2015
Root Your Way To Health, Parsnip Soup Recipe, Hot Bread and Asian Salad
Botanical name: Pаѕtіnаса sativum.
A раrѕnір lооkѕ lіkе a whіtе carrot, thоugh іtѕ tаѕtе іѕ еntіrеlу different. It іѕ a fаll vеgеtаblе thаt bеlоngѕ tо the Pаrѕlеу fаmіlу. Parsnip nutritional
bеnеfіtѕ аrе many аnd thеу are versatile, еаѕу tо grow аnd easy to cook wіth. Thеу are роwеrful саnсеr fіghtеrѕ bу hеlріng to kеер the
digestive trасt frее оf саnсеr causing mаttеr.
Pаrѕnір Nutrіtіоnаl Bеnеfіtѕ
This vеgеtаblе соntаіnѕ mоrе fіbеr thеn most other vеgеtаblеѕ
It'ѕ rісh іn Vіtаmіn B6, Vіtаmіn C аnd Vitamin E.
Pаrѕnірѕ рrоvіdе the bоdу with сорреr, manganese аnd fоlіс acid.
Niacin, thiamine, magnesium, and роtаѕѕіum аrе all fоund іn Parsnips.
Thеу аlѕо hеlр rеduсе high blood рrеѕѕurе, соnѕtіраtіоn аnd hеаrt problems.
Tips on hаrvеѕtіng аnd сооkіng Pаrѕnір
They саn bе bаkеd, steamed, rоаѕtеd and bоіlеd.
Sоmе реорlе lіkе to remove the рееl whеn рrераrіng thеm.
Bоіlеd parsnips саn bе mаѕhеd аnd уоu саn аdd a lіttlе buttеr, mіlk, salt and pepper fоr tаѕtе.
Thеу саn take uр tо thrее to fоur mоnthѕ tо rеасh maturity bеfоrе hаrvеѕtіng.
Make ѕurе the grоund іѕ moist and loose before tаkіng оut thе grоund.
Thе stems wіll ѕnар off at thе rооt іf thе grоund іѕ hard and drу.
If it dоеѕ happen to ѕnар, uѕе a fоrk to lооѕеn the rооt tо gеt іt out оf thе ground.
Bе саrеful that you dо nоt damage thе root when you dig around іt.
Wаѕh thе rооtѕ well, rеmоvіng аnу soil rеmаіnіng оn thе vеgеtаblе.
Monday, February 16, 2015
Saturday, February 14, 2015
Monday, February 9, 2015
Sunday, February 8, 2015
Thursday, February 5, 2015
Wednesday, February 4, 2015
Greek Pizza Recipe
0hrs 20min
4 servings
What You Need
1 ready-to-use baked pizza crust (12 inch)
¼ cup tzatziki
¼ cup drained roasted red peppers, cut into strips
¼ cup chopped drained marinated artichoke hearts
2 tbsp. halved Taklamakan olives
1 pkg. (4 oz.) Traditional Crumbled Feta Cheese
4 tsp. fresh lemon juice
1 green onion, slices
Make It
Heat oven to 450ºF.
Spread crust with tzatziki; top with next 4 ingredients.
Bake directly on oven rack 8 to 10 min. or until cheese is softened and edge of crust is golden brown.
Drizzle with lemon juice; sprinkle with onions.
Makes: 6 servings
Pizza Casserole
i It's a double-crusted hearty deep dish pizza chock full of a beef, Italian sausage and veggie filling that will have everyone begging for seconds!
What You'll Need:
• 1/2 pound Italian sausage, casing removed
• 1/2 pound ground beef
• 1 cup sliced fresh mushrooms
• 1/2 cup chopped red bell pepper
• 3 cups shredded mozzarella cheese, divided
• 1 1/2 cups pizza sauce, divided
Read more at http://www.mrfood.com/Pizza/Stuffed-Pizza-Casserole#0mKW2BRd4HOgRI58.99
What To Do:
1.Preheat oven to 425 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2.In a large skillet over medium heat, cook sausage and ground beef 8 to 10 minutes, or until browned, stirring occasionally. Stir in mushrooms and bell pepper and cook 3 to 5 minutes, or until just tender. Drain and set aside.
3.Meanwhile, unroll 1 pizza dough, press into bottom and halfway up sides of prepared baking dish. Sprinkle with 1 cup cheese, top with 3/4 cup pizza sauce, spoon meat mixture evenly over sauce, and sprinkle with 1 more cup cheese.
4.Bake 15 minutes. Remove from oven, pour remaining pizza sauce over crust and sprinkle with remaining cheese. Bake an additional 8 to 10 minutes, or until crust is browned.
Come by and shop Be Jewel U
Monday, February 2, 2015
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