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Recipes
Lasagna - Veggies
By Kwasome
Smoked mozzarella, Gruyère, or Fontina can be substituted for the mozzarella and Pecorino Romano for the Parmesan
- 2 tablespoons olive oil
- 2 medium cloves garlic , minced
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons chopped fresh basil or parsley leaves
- 15 no-boil lasagna noodles (dried, 7-by-3 1/2-inch)
- 3 cups vegetables , cooked and seasoned (see below)
- 1 pound mozzarella cheese , shredded (about 4 cups)
- 5 ounces grated Parmesan cheese (about 2/3 cup)
- Vegetable cooking spray for foil
- Vegetables: Toss with enough olive oil to coat them lightly before roasting or sauté them in a few tablespoons of olive oil.
- asparagus spears - trim tough ends, slice in half lengthwise, and cut into 1/2-inch pieces; blanch until crisp-tender, drain well, and sauté until tender, about 3 minutes
- broccoli or cauliflower - cut into florets, blanch until crisp-tender, drain, chop into 1/4-inch pieces and sauté until tender, about 4 minutes
- eggplant - cut into 1/2-inch dice, roast until tender, about 35 minutes at 400 degrees
- fennel - cut bulb into very thin strips; sauté until tender, about 15 minutes, or roast until tender, about 30 minutes at 400 degrees
- mushrooms - trim and slice or dice; sauté until golden, about 5 -7 minutes, or roast until tender, about 20 minutes at 400 degrees
- onions - peel and cut into thin slices; sauté until soft and golden, 5 -7 minutes, or roast until soft and golden, about 20 minutes at 400 degrees
- spinach or Swiss chard - wash, stem and chop; sauté until wilted, about 5 minutes
- zucchini - cut into 1/2-inch dice; sauté until tender, about 7 minutes, or roast until tender, about 35 minutes at 400 degrees
- Vegetable Seasonings
- minced garlic (optional)
- minced fresh herbs (optional)
- red pepper flakes (optional)
Soup - Potato 'Baked (Houlihan)
By Kwasome
1 PreHeat oven to 400°. 2 Wash Potatoes & prick several times w/ a fork; bake @ 400° for 1 hour or until done
- 4 Lrg. Baking Potatoes
- 2/3 cups Butter or Margarine
- 2/3 cups All-Purpose Flour
- 6 cups Milk
- 3/4 tsp Salt
- 1/2 tsp White Pepper
- 4 Green Onions - chopped & divided
- 1- 1/4 cups Cheddar Cheese - shred3 & crumbled
- 1 jar Sour Cream (8 oz.)
- 12 slices Bacon - cooked & crumbled
Stock - Chicken 'Basic
By Kwasome
1.) Quarter onion. Chop scrubbed celery and carrot into 1 inch chunks
- 1 pound chicken parts
- 1 large onion
- 3 stalks celery, including some leaves
- 1 large carrot
- 1 1/2 teaspoons salt
- 3 whole cloves
- 6 cups water
- 1/4 cup cold water (optional)
- 1 egg
Salad - Macaroni 'Plate Lunch
By Kwasome
- Mix up Teriyaki Sauce - Combine Mac Salad ingredients - Pour Teriyaki Sauce over - Cover and chill in Fridge
- Teriyaki Sauce
- 2 Tbsp finely grated Ginger
- 1 Tbsp finely grated Garlic (2 cloves)
- 1-1/2 tsp Cornstarch
- 1/2 cup Soy Sauce
- 1/2 cup Water
- 1/2 cup light brown sugar
- 1 tsp Sesame Oil (optional)
- 1 tsp finely grated Jalapeno (optional)
- Mac Salad
- - 3 cups cooked Macaroni
- - 4 Tbsp Mayo
- - 4 Tbsp sweet Relish
- - 4 Tbsp diced Red Bell Pepper
- - 2 chopped Green Onions
Chicken - Whole [IP] 'BBQ
By Kwasome
1.) Pressure Cook Whole Chicken: Add 5 teaspoons fine sea salt and 8 cups of cold water in Instant Pot
- 1 whole chicken 3 - 4 pounds
- 8 cups cold water
- ¼ cup your favorite BBQ Sauce
- 5 teaspoons fine sea salt
Chicken - Whole [Gr] 'Butterflied for Stuffin'
By Kwasome
**ATK:We tested this recipe many times with a 3-pound chicken
- 6 tablespoons table salt
- 6 tablespoons sugar
- 1 whole chicken (3 to 3 1/2 pounds), buttterflied according to illustrations below
- Ground black pepper
Salad - Hawaiian 'Shrimp & Tuna
By Kwasome
Cook macaroni according to package rinse well and chill if possible
- box macaroni of your choice
- 6 boiled eggs
- 1 grated carrot
- (additional add-ins may include, to your taste....)
- onions finely chopped
- olives chopped
- 1 can well drained tuna
- 1 cup FROZEN petite peas
- 1/2 cup finely chopped celery
- 1 or more cups salad size cooked shrimp Dressing
- 1 cup MAYONAISE or more
- 2 T water
- 1/2 tsp rice vinegar (for a little tang)
- salt and pepper to taste
- if desired
- 1/2 tsp good curry powder
- 1/2 tsp paprika
- 2 T milk
- 1 T sugar
Bread - Zuke
By Kwasome
1. Grease and flour two 8 x 4 inch pans
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3 teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 1/4 cups white sugar
- 3 teaspoons vanilla extract
- 2 cups grated zucchini
- 1 cup chopped walnuts
Marinade - Chicken 'Garlic Lime
By Kwasome
Rinse Chicken w/ cold H2O & pat dry with paper towels
- 1/2 cup low sodium Soy Sauce
- 1/4 cup fresh Lime Juice
- 1 Tbs Worcestershire Sauce
- 2 minced Garlic Cloves
- 1/2 tsp Dry Mustard
- 1/2 tsp coarsely Ground Pepper
Salsa - Tomatillo 'Raw
By Kwasome
Makes 1 1/2 cups
- 4 medium (about 8 ounces total) tomatillos, husked, rinsed and quartered
- 1 large garlic clove, peeled and quartered
- Hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed and roughly chopped
- 1/2 to 2/3 cup (loosely packed) roughly chopped cilantro
- Salt