I love trying new recipes and my favorite place to find them is http://allrecipes.com/. This site is great because viewers rate the recipes and give tips after they've tried them. When you search for a recipe idea, if you click on rating it will display the best recipes first. This helps me to not waste time trying bad food, since I can't always tell just by reading a recipe. Here are a few of my favorites that I've found there.So please share! What websites or cookbooks do you like?
Bob's Awesome Lasagna8 ounces lasagna noodles
1 pound ground beef
1/4 cup minced onions
1 teaspoon salt
1/2 teaspoon garlic salt
1 (32 ounce) jar spaghetti sauce
1 (16 ounce) package large curd cottage cheese
1 pound mozzarella cheese, shredded1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
4. Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
5. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving. Makes 12 servings.
Amy's Barbecue Chicken Salad
2 skinless, boneless chicken breast halves
1 head red leaf lettuce, rinsed and torn
1 head green leaf lettuce, rinsed and torn
1 fresh tomato, chopped 1 bunch cilantro, chopped
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 (2.8 ounce) can French fried onions
1/2 cup Ranch dressing
1/2 cup barbeque sauce
1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
4. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat. Makes 8 servings.
1 (4 pound) frozen rump roast
1 cup chicken broth/stock
2 (7.75 ounce) cans Mexican style hot tomato sauce (I used El Pato)
3 tablespoons crushed garlic
salt and ground black pepper to taste
1 bunch green onions, chopped
1 cup chopped fresh cilantro
1. Place the frozen roast in the slow cooker. Pour the chicken broth and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.
2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro. Makes 10 servings.
While Birch faithfully studies, Trevor and I escape outside, this time to Mt. Lemmon with friends for another hike. I know some of you are excited for snow to be melting but we're happy to get out of 90-degree heat. As you can see, Trevor doesn't care what the temperature is, as long as there's dirt to play with.
