Sunday, January 15, 2017
To make pizza fish fillets, my partner thawed the fish and cut it into 6 serving-size pieces. Then, I rinsed the fish and patted it dry with a few paper towels. After that, my partner coated a 2-quart rectangular baking dish with nonstick spray. We then placed the fish in the baking dish and tucked under any thin edges so it would cook evenly. We measured the thickness of the fish to make sure it was 1/2 to 3/4 inch thick. After that, we baked the fish, uncovered, at 450 degrees until the fish flakes easily when tested with a fork. We allowed about 7 minutes per 1/2 inch thickness. She then drained off any liquid. Meanwhile, I cooked the fettuccine according to the package directions. In a medium saucepan, we combined 2 cups of sliced fresh mushrooms, 1 medium chopped onion, and 1/4 cup of water. We covered it and cooked it about 5 minutes, or just until it was tender. After that, I drained it and added the pizza sauce. My partner loves the fettuccine, put the fish on top, spooned the sauce over the fish, and sprinkled it with cheese.
To make the porcupine meatballs, I combined an egg and 1/4 cup of condensed tomato soup. My partner then stirred in 1/4 cup of long grain rice, 2 tablespoons of finely chopped onion, 1 tablespoon of snipped parsley, 1/2 teaspoon of salt, and 1/8 teaspoon of pepper. Afternoon that, I added 1 pound of ground beef and mixed it well. My partner and I shaped the mixture into 20 small balls and placed them in a 10 inch skillet. My partner mixed the rest of the 10 3/4 oz can of tomato soup, 1 teaspoon of Worcestershire sauce, and 1/2 cup of water. We added it to the skillet, waited for it to boil, and reduced the heat. I covered the skillet, let it simmer for about 35 minutes, remembering to stir often.
Friday, January 13, 2017
To begin, we boiled 9 cups of water instead of 8 so that one would evaporate. After that, we added 8 green tea bags and let that boil for a bit. After that, my partner took the tea bags out and rolled them over a spoon to get all the juice out. Then, we added 1/4 cup of organic lemon juice and moxed it. We let it cool overnight and it was ready to serve. It was a boring green color and it tasted like it had too much water. The texture was smooth.
In a small serving bowl, my partner placed 3 cups of frozen corn which was defrosted, 1 chopped red bell pepper, 1 cup of chopped red onion, 1 15 oz can of black beans which were drained and rinsed, and 1 medium zucchini which was also chopped. I chopped these as she added them and lightly tossed them to combine them. We put this in the fridge overnight and made the dressing the day we served the meal. To make the dressing, my partner whisked together 3 tablespoons of olive oil, the juice of 2 likes, 1/4 teaspoon of garlic powder, 1 teasooon of ground cumin, 1/2 teaspoon of Kosher salt, and 1/4 teaspoon of freshly ground black pepper. My partner lightly tossed it to coat it and we added the dressing to the salad mixture and it was ready to serve. This tasted just like a mixture of vegetables so I didn't like it but it looked pretty because of all of the colors. The texture was soft but sort of crunchy due to the cold peppers.
To begin, my partner preheated the oven to 350 degrees. In a medium skillet over medium heat, she browned 1 1/2 pounds of lean ground beef and drained the fat. I added a 14.5 oz can of diced tomatoes with green chilies, 1/2 cup of water, 1 cup of sour cream, and 1 packaging of taco seasoning mix. We let that simmer for about 7 minutes. Then, in the bottom of a greased 9x13 baking dish, I placed a layer of corn tortilla chips. I cover that layer with a layer of the meat mixture and then a layer of Colby-Monterey Jack cheese, which was shredded. My partner put down another layer of chips on top of this, a second layer of the meat mixture, and finally, another layer of cheese. We baked this for 20 minutes until the cheese was bubbly. The appearance was nice because you could see each individual layer after it was served. It tastes just like a taco, as you would expect and it was crunchy because of the tortilla chips.
To begin, my partner preheated the oven to 350 degrees and prepared a baking tray with aluminum foil and set it aside. I heat 1 tablespoon of olive oil in a large skillet over medium heat. Then, my partner added 1/2 pound of ground beef and cooked it until it was browned, breaking it apart with a rubber spatula for about 10 minutes. I added 1/2 a medium yellow onion which we had chopped and 1/2 a medium green pepper which we had also chopped. I cooked that until it was soft for about 5 more minutes. Then, my partner stirred in 1/4 teaspoon of cumin, 1/4 cup of tomato sauce, 1/4 teaspoon of ground cayenne pepper, 1 teaspoon of minced garlic, 1/2 teaspoon of dried oregano, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. I lowered the heat to medium-low and let it simmer until the mixture thickened, which was about 15 minutes. My partner turned off the heat and set it aside until it was cool enough to handle. After that, we spooned about 2 large spoonfuls of the mixture into each empanada wrapper and folded it in half to form a half-moon. After that, we moistened the edges with water and crimped them down with a fork. After that, my partner lightly beat 1 egg and lightly spread that over the top side of the empanadas dough with a pastry brush. This encourages browning. We placed the empanadas on the foil lined sheet pan that we sprayed lightly with non-stick cooking spray. We baked these until they were crisp and brown, which took about 25 minutes. The texture was pretty crunchy because of the dough and it was spicy because of the peppers and spices. It looked pretty boring because of the shades of brown.
Before anything else, my partner preheated the oven to 350 degrees. Then, I sprayed a 9x13 baking dish with cooking spray. After that, my partner pressed an 8 oz can of Pillsbury crescent rolls to the bottom of the pan, making sure to reach the edges and keep it together. We baked that for 7 minutes to make sure it was done and that there was no underdone dough at the end. I combined 2 8 oz packs of room temperature cream cheese, 1 cup of sugar, and 1 teaspoon of vanilla. Then, my partner spread the mixture over the crescent roll layer in the pan. I rolled another can of crescent roll dough over the top of that and stretched it all the way to the edges, making sure there was no cream cheese showing. After that, my partner brushed the entire top of the crescent roll dough with 1/4 cup of melted butter. While she did that, I mixed together 1 tablespoon of cinnamon and 4 tablespoons of sugar. I sprinkled it over the top of the melted butter and we baked it at 350 for 30 minutes until it was golden brown. We let it cool and chilled it overnight before serving. It looked nice because you could see the cream cheese layer right on top of the dough layer when it was served. It tastes sweet and cold like it was supposed to and it was pretty smooth because of the cream cheese but the cinnamon and sugar changed that a bit.
Wednesday, January 11, 2017
To begin making the pumpkin roll, I heated the over to 375 degrees. Then, my partner greased a 10x15x1 inch jelly-roll pan and lined it with waxed paper. She greased and floured the paper and set it aside. Then, she arranged a clean thin, cotton kitchen towel on the counter and sprinkled it with powdered sugar. I combined 3/4 cups of all purpose flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of pumpkin spice, and 1/4 reaspoon of salt in a small bowl. My partner combined 3 large eggs and 1 cup of sugar in a large bowl and beat it until it was thickened. She added 2/3 cup of canned pumpkin and beat it again until it was mixed well. I stirred in the flour mixture and spread the batter evenly into the prepared pan. We baked this for 14 minutes until the center sprang back when lightly touched. My partner immediately loosened the cake from the edges of the pan and inverted it onto the prepared towel. I removed the pan and carefully peeled off the paper. My partner rolled up the cake in the towel while it was still hot, starting with the 10 inch side. We let it cool completely on a wired rack. The next day, my partner beat cream cheese, 1 cup of powdered sugar, butter, and vanilla in a small bowl until it was smooth. I carefully unrolled the cake and removed the towel. My partner spread the cream cheese mixture over the cake. We rerolled the cake and wrapped it in plastic food wrap. My partner put it in the fridge and let it refrigerate for at least one hour. I sprinkled it with powdered sugar and then it was ready to serve. It tasted like pumpkin but the filling had a pretty strong, sweet taste. The powdered sugar on top made it look a bit less boring. The filling was smooth and the roll part was soft.
I'm a medium saucepan, I cooked and stirred 1 1/2 cups of small broccoli flowerets, 1 cup of sliced mushrooms, 1/2 cup of carrot, 1/4 cup of chopped onion in 1/4 cup of hot margarine for 7 minutes, until the vegetables were tender. My partner stirred in 1/4 cup of all purpose flour, 1/2 teasooon of dried, crushed basil, and 1/4 teaspoon of pepper. Then, I added 3 cups of milk and 1 cup of half-and-half, which could be substituted with light cream, all at once. My partner added 1 tbsp of Worcestershire sauce and 1 1/2 teaspoons of instant chicken bouillon granules. I cooked and stirred it until it was thickened or bubbly. After that, my partner stirred in 1 1/2 cups of chopped, cooked chicken and heated it through.
To make the banana crisp, I first combined 1/2 cup of all purpose flour, 1/2 cup of quick-cooking rolled oats, 1/3 cup of packaged brown sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of ground cinnamon. My partner cut in 6 tablespoons of margarine until the mixture resembles coarse crumbs. She, then, set it aside. I arranged the banana slices of 4 bananas, equalling about 3 cups, in a 10x16x2 inch baking dish. My partner combined 1/4 cup of orange juice and 1 tablespoon of lemon juice and poured it over the bananas. I sprinkled it with 1/4 cup of granulated sugar. My partner topped this with the flour mixture. We baked it at 375 degrees for 33 minutes. You could see each layer of the bananas and the sugar layer. It tasted more like banana than anything, like it was supposed to. The bananas were smooth and the sugar made it a bit less smooth.
Monday, January 2, 2017
I love fruit so I was super excited to make this salad! The recipe was easy and delicious. I was amazed at how sweet it was. Also, it could've served atleast 5-6 people. Because it's all fruit the most difficult thing you had to do was chop it all up. I think what made the fruit so sweet and juicy too was marinating it in the canned pineapple juice for about 10 minutes. I wish there were more of a variety of fruits in it, but I'll make sure to add more the next time I make it!
Posted by Unknown at 7:44 PM
When I saw the picture of this I knew it was going to be delicious. This one was more time consuming because you had to peel all the potatoes and cut them. Also, you had to cut and fry the bacon and the onion. Overall this recipe was delicious. It was like a casserole with lots of cheese, bacon, and potatoes. The only part of the dish I could've live without was the onions.
Posted by Unknown at 7:38 PM
This recipe was fast too except for the part where you had to wait for the water to evaporate. Peeling and chopping up the carrots was really easy. I'm more used to eating raw carrots with ranch, so this was different for me. If you're a fan of cooked carrots and things a little spicy I'd recommend this recipe.
Posted by Unknown at 7:33 PM
I was very excited to make this dish because I love apples. It's a very quick recipe, considering you skin and slice apples, then put them in a skillet with butter, sugar, and ground cinnamon. In the end I liked it but it could've used less ground cinnamon. The amount it called for was way too much.
Posted by Unknown at 7:29 PM
This dish was really good. The porkchop was extremely flavorful, but I think the noodle to pork ratio was off. I also think that more pork, a little sauce, and some melted cheese on top would've made it a lot better. Overall though the recipe isn't difficult and could feed atleast four people.
Posted by Unknown at 7:25 PM
The beef fajitas was my favorite dish. The recipe took a little while longer than the others, but that's because you had to marinate the beef after you cut it up. The rest of the meal after took all of 10 minutes. The beef had so much flavor and was extremely juicy. The sliced pepper really helped with the flavor too. I would definitely recommend this dish to others!
Posted by Unknown at 7:05 PM
In the large mixing bowl, I combined and mixed dry milk, softened margarine, and 1 egg. In another bowl, I mixed flour, yeast, sugar, and salt. After the dry mixture was mixed together, I combined both mixtures together into the large mixing bowl. I mixed it until it was a smooth kind of thin dough, I kneaded it for a little bit before placing it into a greased bowl and let it rise. Then, I rolled the dough on the floured counter top to get it ready for the cinnamon mixture. For the mixture, I mixed cinnamon, brown sugar, and softened margarine. After that, I spread the mixture onto the dough and rolled it up so I could cut it into 12 pieces. I placed the pieces into the dish and baked them for 20 minutes. They came out golden brown on top and tasted really sweet with the cream cheese frosting that I made to put on top of them. They were amazing.
In a big mixing bowl, I had to dissolve yeast and sugar in warm water for 5 minutes to let it activate. After it sat, I had to mix in lard, salt and flour. Then I let it mix until it formed into a dough and I knead it until it became smooth. After it was kneaded, I greased a bowl and placed the dough in it to let it rise for an hour or overnight in the fridge. After it had risen, I had to cut it into 2 separate pieces and formed them into loaves and placed them in greased 9x5 inch loaf pans. After that, I baked them for 30 minutes at 375. They came out perfectly golden brown on the top and nicely cracked as well. It tasted fresh and kind of nutty in a way.
The first thing I had to do was wash all of the fruit for this recipe. Then after they were washed, I had to cut all of the strawberries from the flask, 1 pound of seedless grapes, 3 kiwis, and 3 bananas. I put all of the sliced fruit into a big bowl and dumped in 1 (21 ounce) can of peach pie filling and mixed it all together, It tasted really good. It tasted like the jungle. A mixture of all of the sweet fruits.
First before I started anything, I had to preheat the oven to 450 degrees. Then I had to cut the peaches, plums, and apples into slices and place them in the bottom of the dish. After placing them, facing up on the bottom, I had to sprinkle them with sugar and dump some raspberries on the top. I had to sprinkle more sugar on top afterwards and put them in the oven to broil for 20-25 minutes, until tender. After I took them out, I had to sprinkle the whole dish with 2 tablespoons of orange juice. The dish tasted really sweet other than the slight sour taste from the raspberries. They looked nicely cooked with a nice red juice on the bottom.
Sunday, January 1, 2017
First I preheated the oven before I even started anything. I would say the second part of this was the most time consuming and hardest. I had to slice all the peppers in half lengthwise and scooped out the seeds and membrane. I fried up 3 pieces of bacon and cut them into small pieces to put in the pepper filling. I cooked 1/2 cup of onion in the bacon grease before putting it in the filling. The filling of course consisted of Cheddar cheese, onion, bacon bits, 4 ounces of cream cheese, 1 teaspoon of garlic (One clove), 2 tablespoons of green onion, 1 teaspoon of lemon juice, 1/8 teaspoon of red pepper flakes for a little bit of spice (Not much), 1/4 teaspoon kosher salt, 3 tablespoons of melted butter, and I finally mixed it altogether. After it was mixed together, I had to spoon it into the peppers evenly. I put them in the oven and baked them for about 20 minutes. They tasted like a sweeter version of regular Jalapeno Poppers. They looked pretty messy in the pan I cooked them in but that's because the cheese melted all over. So they didn't look that pretty other than the nice golden brown topping to the filling.
I decided to make old homemade Party Potatoes. Instead of buying hash browns from the store, I shredded potatoes on my own. I melted 1/2 cup of margarine and poured it on the bottom of the dish before placing the hash browns on the bottom. In a different bowl, I combined 1 can of Cream of Chicken soup, 1 cup of sour cream, and 1 medium diced onion. After it was all mixed into a creamy mixture, I poured it on top of the hash browns and tossed some cheddar cheese on top as well with some Corn Flakes mixed with 1/4 cup of margarine on top as well. I baked it for 45 minutes at 350 degrees until bubbly. The result was some amazing golden brown and cheesy party potatoes. They were especially amazing with the homemade hash browns because they tasted fresh. In all honestly, I recommend this recipe to anyone who likes some cheesy potatoes with a twist.