In lasagna use ground Italian sausage instead of ground beef.
How to add flavor to lasagna easily.
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Substitute for poultry seasoning
If you want to use poultry seasoning and do not have any, you can make your own – this will yield 1 teaspoon of seasoning:
3/4 teaspoon rubbed sage plus /4 teaspoon dried thyme or marjoram.
Thanks for using my website. If you have any questions or are looking for someone to do enhanced food demos, I can be reached via my e-mail: creativecook@sbcglobal.net.
Lydia Critchley
Banana Bread Recipe healthy version
- Banana Bread Recipe
Banana bread is one way to use up ripe bananas. Bakers can quickly whip up a loaf using the following steps:
Prep Time: 10 min.
Bake Time: 1 hour 10 min.
Ready In: 1 hour 20 min.
Ingredients:
• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 3 ripe bananas (1 1/3 cups)
• 1 tsp. cinnamon
• 1 tbsp. milk
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1 tsp. salt
• 1/2 cup chopped walnuts (optional - 1/2 cup raisins – optional
- Optional: 1/4 cup wheat germ
1. Prepare the pan and oven
Grease a loaf pan with butter and set it aside. Turn on the oven to 325 degrees Fahrenheit.
2. Mix the butter, sugar and eggs
Use beaters to cream the butter and sugar together. Beat in the eggs one at a time.
3. Add the bananas, cinnamon and milk and wheat germ.
Mash the bananas up in a separate bowl. Add them to the butter, sugar and egg mixture and blend well. Add the cinnamon and milk and blend the ingredients together.
4. Mix in the dried ingredients
Add the flour, baking soda, baking powder and salt to the mixture and blend. Bakers who want to add walnuts can stir them into the batter. Stir in banana and nuts.
5. Bake the loaf
Add the batter to the greased loaf pan. Bake the loaf for 1 hour and 10 minutes. To test the loaf, prick the middle of it with a toothpick. If it comes out clean, the loaf is finished.
No Stick Cutting
Spray your knife or scissors with spray oil (nonstick cooking spray) to prevent sticking when cutting dried fruits like raisins, etc.
There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips. The “calendar” area has class listings of many types of classes and locations that I teach cooking, homemade pet foods, homemade soap and personal products and many more items. If you would like a class in “home-making”, sewing without a machine or with a machine or any other subject, please contact me and we can arrange a class in my home or any location of your choice. Please contact me for more details. Classes for all ages are available, including children – hands-on or presentational style.
Gift certificates area available for weddings, holidays or “your are special” gifts or any other reason.
Team building with cooking classes is fun. Join co-workers and create recipes or learn about each other while cooking.
I am available to teach cooking classes 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@sbcglobal.net
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated as they change.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Sunny Spinach Dip
SUNNY SPINACH DIP
1 (16oz.) container Low-fat sour cream
1 (10oz.) pkg. Frozen chopped spinach, thawed and *well drained
1/4 cup Chopped red pepper
1/4 cup Chopped scallions
1 clove Garlic, crushed
1/8 teaspoon Liquid hot pepper seasoning
Crackers to serve dip with
In medium bowl, mix all ingredients until well blended. Cover and chill until ready to serve.
Serve as a dip with crackers.
* A ricer is best to use to squeeze out the moisture from the spinach.
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 classes 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@sbcglobal.net
Germ center
Your refrigerator handle is one of the most bacteria-infested places in the kitchen. Don't forget to clean it each time you do dishes or oftener. Drawer pulls and cupboard handles/knobs should also be cleaned very frequently. Remember, you handle them and then go directly to your foods when cooking, however, people have been using the same knobs/handles many times since you last cleaned/sanitized them.
Dish cloths should be replaced with a clean one everyday. They are used for many wipe-ups without rinsing and are left on your sink or counter damp – the perfect home for bacteria to grow and you then spread that over your counter, table and dishes from day to day if not replaced with a clean one regularily. If a spray bottle with bleach is stored under your sink, it is handy to spray on your sink, drain boards and dish cloths to keep them white, mildew free and more sanitary.
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 classes 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@sbcglobal.net
Soft Bean and Cheese Tacos for 3 or 6
SOFT BEAN AND CHEESE TACOS
3 Servings 6 Servings
3 6 Soft corn tortillas
2 Tbl. 1/3 cup Chunk of Monterey Jack cheese
1/2 cup 1 cup Home-cooked or canned pinto or kidney beans
1 1/2 (1/2 lb.) 3 medium (1 lb.) Tomatoes
1/2 medium 1 medium Onion
1/2 cup 1 cup Lettuce
1/4 cup 1/2 cup Salsa
Wrap the tortillas in aluminum foil and place them in the middle of the center rack. Set the oven to 275 degrees. This will make the tortillas soft and warm.
Grate the cheese, to fill 1/3 cup (for 3 servings= 2 Tbl.), onto a cutting board. Use the side of the grater that has the large holes. Scrape the grated cheese into a small bowl.
Drain and wash the beans. Place them in a medium bowl. Mash the beans with a potato masher or fork until they look slightly lumpy.
Wash the tomatoes and remove the stems. Cut the tomatoes into bite-size pieces and place in a small bowl.
Cut the ends off of the onion and peel away the outer skin. Chop the onion into very small pieces and place in the bowl with the tomato. Toss with your fingers to mix them.
Place the chopped lettuce and the salsa in separate small bowls.
Put on your oven mitts and remove the warmed tortillas from the oven. Place the tortillas on dinner plates (2 for each plate). Spread 2 heaping tablespoons of beans on each tortilla, then top with the cheese, tomato and onion mixture, lettuce, and salsa. Fold the tortilla so that it fits easily in your hand.
Yield: 3 or 6 tacos
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 classes 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@sbcglobal.net
Bacon, Egg and Cheese Pizza
BACON, EGG AND CHEESE PIZZA
1 Refrigerated pizza crust
1/2 lb. Bacon, cooked and crumbled
8 oz. Shredded Swiss cheese
4 Eggs
12 oz. Sour cream
2 Tbl. Chopped fresh parsley
12″ Pizza pan
Roll pastry to fit into a 12-inch pizza pan.
Bake at 425? for 5 minutes.
Sprinkle bacon and cheese evenly over crust.
In a bowl, beat eggs, sour cream and parsley until smooth; pour over pizza.
Bake for 20-25 minutes or until pizza is puffy and lightly browned.
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@sbcglobal.net
No slip toddler's dish
Place a jar-top-remover grip pad under a bowl or plate for toddlers that are learning to eat independently. The plate or bowl won't move as the child shovels and scoops around to get food.
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@sbcglobal.net
Coconut Cream Pudding Mix (Gluten Free)
Coconut Cream Pudding Mix (Gluten-Free)
3 cups nonfat dry milk
4 cups sugar
1 teaspoon salt
3 cups cornstarch
1 ? cups shredded unsweetened coconut
1 teaspoon coconut extract
Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container. To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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@sbcglobal.net