IMPORTANT: start with a COLD oven. Do NOT preheat.
Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400 F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.
2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
1/2 cup white rum
1/2 cup water (or coconut milk)
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F. The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.
2 tablespoons extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1 tablespoon of peeled and minced fresh ginger
1-1/2 teaspoons ground cumin
2 teaspoons ground turmeric
two 3-inch long cinnamon sticks
1/3 cup dried dates, chopped
1-1/2 cups (about 1 pound) canned tomatoes, seeded, peeled, chopped and drained
2 cups vegetable stock
1 cup canned chickpeas, drained
2 medium carrots, cut into bite-sized chunks
1/2 head cauliflower, cut into bite-sized chunks
2 zucchini, cut into bite-sized chunks
1 cup pearl couscous (also called Israeli couscous)
Pour the oil into a deep skillet with a lid and turn the heat to medium-high. Add the onion and cook into it softens, about 5 minutes.
Add the garlic, ginger, cumin, turmeric and cinnamon. Cook, stirring often, until fragrant (about 2 minutes).
Add the dates, vegetable stock and vegetables (that is, add all the rest of the ingredients except the couscous). Reduce the heat to a gentle simmer. Cover and cook until the vegetables are just tender.
Add the couscous and cook until al dente, about 10 minutes. Remove cinnamon sticks and serve.
1/2 head of cauliflower, separated into florets and chopped
2 tablespoons butter
2 tablespoons flour
1-1/4 c milk
3/4 cup cheddar cheese, shredded
Panko bread crumbs
Place cauliflower in saucepan; add water to cover. Heat to boiling and reduce heat; simmer until tender, about 5 – 8 minutes. Drain and place in greased baking dish.
Melt butter in saucepan over medium-low heat.
Add flour and cook, stirring constantly, for 2 minutes.
Add milk and stir constantly until sauce thickens. Remove from heat and stir in cheese.
Pour sauce over cauliflower. Cover dish with foil and bake at 350 for 25-30 minutes.
Uncover and sprinkle top with Panko bread crumbs (and additional cheese, if you prefer). Bake uncovered for an additional 15 minutes or so until bread crumbs are browned and sauce is bubbling.
Note: tastes like creamy scalloped potatoes but is more nutritious.
16 ounces dry fettuccine pasta
1 cup butter
2 cloves garlic, minced
1.5 cups heavy cream
3/4 cup grated Romano cheese
1/2 cup grated Parmesan cheese
pinch of nutmeg (optional)
cooked, sliced chicken breasts (optional)
Bring a large pot of water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan, add the butter and garlic. Saute for a few minutes, then mix in the cream.
Stir in cheese over medium heat until melted; this will thicken the sauce.
Add a pinch of nutmeg (optional).
Add enough pasta to the sauce so that it is coated. (If you prefer a lot of sauce, don’t use all of the pasta.)
Serve immediately (with sliced chicken breast on the side, optional).
2 (4-ounce) cans diced green chiles, drained
2 cups (8 ounces) shredded sharp Cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese with peppers
4 large eggs, lightly beaten
2 cups milk
1 cup Bisquick Original All-Purpose Baking Mix
1 cup Ricotta cheese
Preheat oven to 350 degrees F.
Coat a 12x8x2 inch baking pan with cooking spray or vegetable oil.
Sprinkle green chiles, Cheddar cheese, and Monterey Jack cheese evenly into baking dish.
Beat eggs, milk and Bisquick at low speed until smooth.
Stir in ricotta cheese.
Spoon mixture evenly over chiles & cheese in baking dish.
Bake uncovered for 45 minutes or until a knife inserted in the center comes out clean. Do not overbake.
Let stand 10 minutes before cutting.
2 tablespoons olive oil
2 cups seasoned breadcrumbs
2 cups grated Parmesan or Romano cheese
12 cleaned and trimmed chicken thighs (skin on, bone in)
3 tablespoons melted butter.
Preheat oven to 425 degrees F.
Spread olive oil evenly over the surface of a large baking dish or sheet pan.
Combine breadcrumbs and grated cheese in a large bowl.
Beat eggs in a separate bowl.
Dip chicken thighs in beaten eggs, then in breadcrumb mixture. Coat thoroughly, pressing crumbs in to thighs.
Drizzle melted butter over top.
Bake for 45 to 50 minutes, until golden brown.
5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).
Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).
Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.
Use immediately or refrigerate and use within 3 days.
Great on baked sweet potatoes.
1 (14 ounce) can Hunt’s diced tomatoes
1/4 cup Splenda brown sugar
1-1/2 tablespoons butter
dash of Herbs de Provence
salt & pepper
Put diced tomatoes in mini-Cuisinart and “chop” for 7-8 seconds.
Put tomatoes and rest of ingredients in a sauce pan. Heat on medium heat for 5 to 10 minutes.
Note: only make this for Mom & Dad.
3 large potatoes (Yukon Gold or Russet), peeled and sliced about 1/4-inch thick
1/2 small onion, sliced thin
1/2 clove garlic, minced
salt & pepper to taste
3 tablespoons peanut oil (or other light vegetable oil)
2 tablespoons butter
Total prep & cooking time is about 40 minutes.
- Peel and slice (or cube) potatoes.
- Let soak for 5-10 minutes in ice water. (This removes the extra starch that would prevent them from getting crispy.)
- Drain well and pat dry – make sure they are VERY dry!
- Heat the peanut oil in a large skillet (an iron skillet would be best) on high heat until it’s shimmering and almost smoking.
- Add potatoes and let fry for about 2 minutes or until they start to get golden on the bottom.
- Cover the pan and reduce heat to medium. Allow to steam for about 2 to 3 minutes.
- Remove cover and turn the heat back up to medium high. Flip the potatoes. Fry for a minute or two, or until the bottom layer begins to get golden.
- Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture. Blot with a paper towel and return them to the pan on medium heat.
- Add the butter, garlic and onion plus any seasonings you’d like on your potatoes.
- Fry, stirring occasionally, until potatoes are tender and done. Do not cover at this stage of frying because they will get soggy!
Serves two. If making for more people, double the recipe and fry in two skillets. (If there are too many potatoes in one skillet, some won’t get crisp.)
If your pan fries are soggy rather than crispy, you are probably doing (or not doing) one of the following:
- You’re using very starchy potatoes and not soaking to remove some of the starch.
- You’re putting them in the pan wet.
- You’re leaving the cover on the pan too long.