Quick Spicy Tomato Soup
Stir salsa into canned condensed tomato soup made with water; heat as directed. Top with croutons.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
CASHEW RICE PILAF
2 Tbl. Margarine or butter
2 to 3 Tbl. Finely chopped onion
? cup Uncooked regular long-grain white rice
1 cup Chicken broth
? tsp. Salt
? cup Cashews, coarsely chopped
2 Tbl. Chopped fresh parsley
Melt margarine in medium saucepan. Add onion, cook until tender. Add rice; stir until coated with margarine.
Add broth and salt. Cover; simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir in cashews and parsley.
Yield: 3 servings
Nutrition information per serving:
Calories 280
Calories from fat 140
% Daily value:
Total fat 15g 23%
Saturated fat 3g 15%
Cholesterol 0mg 0%
Sodium 620mg 26%
Total carbohydrate 31g 10%
Dietary fiber 1g 4%
Sugars 2g
Protein 6g
Vitamin A 10%
Vitamin C 4%
Calcium 2%
Iron 15%
Dietary Exchanges:
2 Starch, 3 Fat or 2 Carbohydrate, 3 Fat
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
APPLE PUDDING
1 cup Cooked rice
1 cup Applesauce
1 tsp. Ground cinnamon
1 cup Whipped cream
Medium-size mixing bowl
1-cup measuring cup
Measuring spoons
4 dessert dishes
Pour cooked rice into mixing bowl.
Spoon applesauce into the 1-cup measuring cup up to the top line. Add to rice. Dip 1-teaspoon measuring spoon into can or jar of cinnamon. Sprinkle over bowl.
Mix with ordinary tablespoon.
Stir whipped cream gently into rice-applesauce mixture.
Spoon into dishes.
If you like, you may add a spoonful of whipped cream on top for decoration.
Yield: 4 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Old Fashioned Beef Stew
2 lb. Chuck roast cut into 1 1/2″ cubes
1/2 cup All-purpose flour (or as needed)
2 Tbl. Oil
1 Bay leaf
1 Tbl. Worcestershire sauce
1 Onion, chopped
1 cup Beef bouillon
1/4 tsp. Pepper
2 tsp. Salt
1 tsp. Granulated sugar
6 Carrots, peeled and sliced or quartered
1 cup Celery
4 Potatoes, peeled and cut into eights
12 small White onions or an additional 1-2 regular onions
2 medium turnips, peeled and q;uartered (optional)
4 cups Water or beef broth (you might want to reduce the salt if you use canned broth)
1 cup Cooked okra (optional)
Coat meat with flour; set excess flour aside. In large skillet or slow-cooking pot with browning unit, heat oil. Brown meat on all sides. In slow-cooking pot, combine browned beef, bay leaf, Worcestershire sauce, chopped onion, bouillon, pepper, salt, sugar, and vegetables. Pour water (or broth) over all. Cover and cook on low 8 to 10 hours. Turn control on high. Thicken with flour left over from coating (about 1/4 cup) dissolved in a small amount of water. Add okra if desired. Cover and cook on high 10 to 15 minutes or until sllightly thickened.
Yield 6 to 8 servings.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Add about 2 teaspoons vinegar to every 2 cups water. The acidity of the vinegar binds the proteins in eggs, guaranteeing picture-perfect rounds.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
When rust marks mar the look of your car, put aluminum foil to work instead of pricey chrome cleaner. Just crumple a one-foot-long piece into a ball, then dip it into a bowl of cola and use to scrub the affected chrome, re-dipping as needed. The phosphoric acid in the soda dissolves rust's iron oxide particles, while the foil works like sandpaper to buff off grime, insuring rust disapears and your car's exterior glistens like new.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Prepare your favorite waffles or use frozen waffles that have been toasted in the toaster.
Top with your favorite ice cream and fruit/fruit topping.
Serve immediately.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Rub butter on each side of a steak before placing it on a hot grill to sear and lock in flavor (discard any remaining butter). Never pierce beef with a fork while turning or checking for doneness – all the juices will escape.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Bacon-Cheese English Muffins
2 English muffins, split and toasted
2 tablespoons Mayonnaise
4 Tomato slices
4 Onion slices
4 Process American cheese slices
4 Bacon strips, cooked and crumbled.
Spread muffin halves with mayonnaise; top with tomato, onion and cheese.
Broil 4 inches from the heat for 3-4 minutes or until the cheese is melted. Top with bacon.
Serve immediately.
Yield: 2 servings
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Pecan Crusted Salmon
1 1/2 cups Dry bread crumbs
1/2 cup Crushed pecans
2 teaspoons Garlic powder
6 (6 oz.) Salmon fillets (about 3/4″ thick)
6 teaspoons Stone ground mustard
To taste Black or white pepper
Heat oven to 425 degrees. Place salmon in lightly oiled dish. Spread 1 teaspoon mustard on each salmon fillet. Combine bread crumbs, pepper and garlic powder. Roll fillets in this mixture (crumbs, etc.). Coat with pecans.
Bake 10-15 minutes or until salmon is opaque and lightly browned.
Yield: 6 servings
