PITA POCKET BIEROCKS
1 lb. ground hamburger or turkey
1 package onion soup mix
1/2 head green cabbage, chopped
1 onion, diced
2 tsp. seasoning salt
2 tsp. ground pepper
1 1/2 tsp. garlic powder
1 package pita pockets, white or Greek
Cook hamburger, cabbage, onion, soup mix, and seasonings together in a large skillet until cabbage and onions have a cellophane (translucent) appearance. Drain off excess grease.
Cut pita pockets in half and warm in toaster, then fill with Bierocks mixture, about 2 heaping tablespoons in each pita pocket.
Wednesday, March 24, 2010
Sunday, March 7, 2010
Thai Chicken Pasta
2 boneless, skinless breasts, cut into thin pieces
16 oz linguine
5 tbs toasted sesame oil, divided
4-5 cloves garlic, minced
8 green onions, chopped and divided
1 tbs fresh ginger, minced
1/4 cup creamy peanut butter
1/4 cup honey
1/4 cup low sodium soy sauce
1 1/2 tbs chili garlic paste
3 tbs unseasoned rice vinegar
1 cup finely grated carrot
2 cups mung bean spouts
Cook the linguine until al dente, strain and toss with 3 tbs sesame oil in a large bowl. Whisk together peanut butter, honey, soy sauce, chili garlic paste and rice vinegar.
In a hot pan, heat 1 tbs sesame oil and cook chicken. Remove from pan and set aside. Add remaining oil and cook 6 green onions, garlic and ginger until soft (about 2 minutes) add in the sauce and simmer for 1 minute.
Toss chicken, sauce, carrots, bean sprouts with the pasta and top with remaining green onion. A handful of peanuts is awesome too!
Oh, I like my pasta really lightly sauced, if you like more sauce just bump the soy sauce, honey and peanut butter to 1/3 cup.
16 oz linguine
5 tbs toasted sesame oil, divided
4-5 cloves garlic, minced
8 green onions, chopped and divided
1 tbs fresh ginger, minced
1/4 cup creamy peanut butter
1/4 cup honey
1/4 cup low sodium soy sauce
1 1/2 tbs chili garlic paste
3 tbs unseasoned rice vinegar
1 cup finely grated carrot
2 cups mung bean spouts
Cook the linguine until al dente, strain and toss with 3 tbs sesame oil in a large bowl. Whisk together peanut butter, honey, soy sauce, chili garlic paste and rice vinegar.
In a hot pan, heat 1 tbs sesame oil and cook chicken. Remove from pan and set aside. Add remaining oil and cook 6 green onions, garlic and ginger until soft (about 2 minutes) add in the sauce and simmer for 1 minute.
Toss chicken, sauce, carrots, bean sprouts with the pasta and top with remaining green onion. A handful of peanuts is awesome too!
Oh, I like my pasta really lightly sauced, if you like more sauce just bump the soy sauce, honey and peanut butter to 1/3 cup.
Friday, February 26, 2010
Spaghetti Carbonara
Serves 8
Ingredients
1 pound spaghetti
1 tablespoon olive oil
16 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Ingredients
1 pound spaghetti
1 tablespoon olive oil
16 slices bacon, diced
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (optional)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
Directions
In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.
Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat; add remaining 1 tablespoon olive oil, and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more. Add wine if desired; cook one more minute.
Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are barely set. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).
Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.
Chicken Salad with Bacon, Lettuce, and Tomato
Serves 6
Ingredients
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado - peeled, seeded and sliced
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.
Ingredients
3 cups chopped cooked chicken breast
5 slices bacon
2 stalks celery, chopped
1 cup chopped fresh tomato
3/4 cup mayonnaise
1 tablespoon chopped fresh parsley
2 tablespoons chopped green onion
1 teaspoon lemon juice
1 dash Worcestershire sauce
salt and pepper to taste
12 leaves romaine lettuce
1 avocado - peeled, seeded and sliced
Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside to cool.
Prepare the dressing by mixing together the mayonnaise, parsley, green onions, lemon juice, Worcestershire sauce, salt and pepper.
In a medium bowl, stir together the chicken breast, tomatoes and bacon. Pour dressing over chicken mixture and toss well to coat. Refrigerate until chilled; serve over lettuce leaves and garnish with avocado slices.
Pasta Salad II
Serves 8
Ingredients
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Ingredients
1 (16 ounce) package tri-colored pasta assortment
2 large tomatoes, diced
1 large cucumber, peeled and diced
1 red onion, finely chopped
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse in cold water.
In a large bowl combine tomatoes, cucumbers, onion, cooled pasta and Italian dressing. Refrigerate overnight, or for at least 1 hour.
Pasta Salad I
Serves 8
Ingredients
1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.
Ingredients
1 (16 ounce) package tri-color rotini pasta
1/4 pound sliced pepperoni sausage
1 cup fresh broccoli florets
1 (6 ounce) can black olives, drained and sliced
1 (8 ounce) package mozzarella cheese, shredded
1 (16 ounce) bottle Italian-style salad dressing
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse twice in cold water.
In a large bowl, combine cooked pasta, pepperoni, broccoli, olives, cheese and dressing.
Refrigerate for at least 1 hour before serving.
Molten Chocolate Cake
4 squares BAKER'S Semi-Sweet Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
make it!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
kraft kitchens tipsSIZE-WISELooking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot. HOW TO BAKE CAKES IN MUFFIN CUPSPrepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings. MAKE AHEADBatter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
1/2 cup thawed COOL WHIP Whipped Topping
make it!
PREHEAT oven to 425°F. Butter four 3/4-cup custard cups or soufflé dishes. Place on baking sheet.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups.
BAKE 13 to 14 min. or until sides are firm but centers are soft. Let stand 1 min. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately, topped with whipped topping.
kraft kitchens tipsSIZE-WISELooking for the perfect chocolate dessert? One serving of these indulgent molten cakes will hit the spot. HOW TO BAKE CAKES IN MUFFIN CUPSPrepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425ºF for 10 min. or until sides are firm but centers are soft. Let stand 1 min. Makes 10 servings. MAKE AHEADBatter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
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