share some recipes

Tools:
Frying pan or skillet
Spatula
Saucepan
Measuring Cup
Mixing bowl
Baking Dish
Knife
Cutting Board

Ingredients:
1 pound ground beef, turkey, or pork
1 cup medium-grain or long-grain white or brown rice
4 bell peppers (I prefer the yellow)
2 cans Hunt’s Garlic and Basil Tomato Sauce

Method:
Cook the 1 cup rice according to package directions.
While the rice is cooking, brown the meat in the frying pan or skillet, breaking into very small pieces. Drain.
Cut the tops of the peppers off and remove the seeds. If you can, remove the ribs inside the peppers (these are what make them bitter). Cut a tiny sliver off the bottom of each pepper so it will stand upright in the baking dish.
Combine meat, rice, and 1 can tomato sauce in the mixing bowl and mix well. Spoon this mixture into the peppers, dividing evenly – they should be slightly overflowing.
Pour the other can of tomato sauce on top of the stuffed peppers.
Bake at 350 degrees F for 1 hour. Let them rest for 10 minutes, and enjoy.

It’s like melted vanilla ice cream – delicious!

Tools:

Electric Mixer
Mixing Bowl
Measuring Spoon

Ingredients:

1 1# box Confectioner’s (powdered) Sugar
1 1/4# stick Unsalted Butter, room temperature
2 tsp. Vanilla Paste (or vanilla extract with the scrapings of 2 vanilla beans added)
1 – 5 Tbsp Milk

Method:

Cream butter on medium speed until smooth. Slowly add sugar. The mixture will become quite lumpy at the end. Turn off the mixer and add the vanilla paste and 1 T milk. Mix again at medium speed. Add more milk to thin as necessary (I usually add quite a bit to get it melty looking).

The icing will set in the refrigerator and become difficult to spread, so use it while it’s at room temperature, THEN refrigerate the iced piece(s).

Made this last night, they were tasty. :)

Tools:

Large skillet with lid (or aluminium foil to cover)
Cutting Board
Chef’s knife (or similar)
Garlic press (or purchase pre-minced garlic in water)
Can opener
1 cup or larger Measuring cup

Ingredients:

1 T Olive oil
1 Medium onion
1 Clove garlic
1 C Chicken broth
3/4 C Fresh parsley
1 1/2 lbs. Red (new) potatoes

Method:

Chop onions and put garlic through press (or use 1 t. minced garlic), and add to skillet with oil at medium heat. Saute for about 5 minutes, or until onions are lightly browned.

While onions and garlic are sauteeing, chop the parsley and wash the potatoes. When sauteeing is complete, add the chicken broth and parsley. Raise the heat to medium-high until it comes to a boil.

While waiting for the broth to boil, slice the potatoes into 1/2” slices. Once the broth boils, reduce heat to low and add the potatoes. Cover and simmer for about 10 minutes, or until potatoes are tender.

Remove from heat, add salt and pepper to taste, stir and serve.

This was fantastic when I made it this weekend.

Tools:

6 quart pot
Colander
Cutting Board
Serrated knife
Garlic press (or purchase minced garlic in water)
Large bowl

Ingredients:

12 oz. dry linguini
7 oz. brie cheese
4 large tomatoes (or equivalent amount in smaller tomatoes)
1/2 cup basil leaves
2 cloves garlic (or 2 tsp. minced garlic in water, drained)
1/3 cup olive oil
salt and pepper to taste

Method:

Fill pot with 4 quarts water and put on burner to boil. When it reaches a boil, put the linguine in and set a timer for 11 minutes.

While you’re waiting for the water to boil, cut the tomatoes into 1/2” pieces and toss them in the bowl to hold.
Chiffonade the basil (roll several leaves together and slice very thin strips) and add to the bowl.
Peel the garlic cloves, and put them through the press into the bowl.
Take the rind off of the brie (I use the serrated knife) and tear it into 1/2” pieces. Add these into the bowl as well.
Mix 1/3 cup olive oil, and pinches of salt and pepper into the bowl.

When linguini is done cooking, drain well.
Dump the contents of the bowl into the cooking pot, and put the drained linguine on top.
Toss everything together and serve.