There’s nothing much easier to cook up as a side dish than these scalloped potatoes. Perfect for any special occasion, or just to compliment an ordinary dinner, scalloped potatoes is a dish you can make with staple items found in your kitchen. Make sure you have potatoes, cheddar cheese, flour, and half-and-half, and you’re good to go.
This is a pretty simple but unique recipe for fruit salad, because of the lemon juice and zest, which give it a pleasant zing. Read More »
These rolls are quick and easy to throw together, and turn out amazingly! They rise quickly, are soft and fluffy, taste great with a bit of butter (and maybe some jam) and make an awesome side to any meal.
Check out the new RECIPE VIDEO on YouTube!
These Egg Muffins are an awesome way to have a quick and healthy breakfast. You can also make these ahead of time, and plan out a few mornings worth.
They are relatively easy and quick to make and require basic ingredients like hash browns, lots of eggs, cheese, and sausage.
Enjoy!
Chow Mein is a great make-ahead-of-time lunch. This recipe uses normal spaghetti noodles, which are easy to find and cook.
INGREDIENTS:
1/2 a head of cabbage, shredded
2/3 cup of soy sauce
1 (16 oz) pkg. of spaghetti noodles
1 Tbs. Brown Sugar
1 medium sweet onion
3 cloves of garlic
4 carrots, peeled and grate
2 tsp. chopped fresh ginger root
DIRECTIONS:
First, peel the ginger root to get skin off. Then chop into small chunks.
Then peel garlic cloves (in picture, note I used a silicone sleeve thingy to peel the garlic cloves, it works really well), and chop into medium chunks, too.
Place Ginger, Garlic, Soy Sauce, and brown sugar into wet-ingredient blender. (you can use a blender, or whatever else works, too.) Blend for 20 seconds, or until everything is finely chopped up.
NOTE: To make things much easier, you could possibly buy cabbage already shredded, and carrots, already shredded, but I just did it manually:
Peel all the carrots with a vegetable peeler, and cut the ends off. Shred with a food processor shredder attachment.
Next, peel outer leaves off cabbage for sanitary reasons, and cut half (the half you’ll be using) into small chunks, small enough to fit in the processor’s chute. If you prefer to chop the cabbage, then do it.
If not, use the easier way: the food processor. With the blade attachment, shred cabbage, and place into a bowl for keeps until you need it.
For onions: Cut onions into inch long thin segments.
Bring a large pot of water to a boil. Break your raw noodles in half before placing them in the boiling water. Cook for the time indicated on the back of your package. (9 min, average).
WHILE your noodles are boiling, pour two tablespoons of olive oil into a large skillet over medium heat.
When heated up, Put carrots and onions in, stirring, until cooked mostly, about 3 minutes. Then place cabbage in, and stir for one or so minutes. Remove from heat–but be sure it’s warm for when you want to use it.
When noodles are done cooking (you’ll know if they are tender when bitten) then take them out, and pour into a colander in an empty sink to drain. Pour into large serving bowl.
Finally, pour soy sauce mixture into Vegetables, and stir until combined. Then pour the whole vegetable thing into the prepared noodles, mixing until combined. If you wish, you may pour more soy sauce in for more flavor.
See my original post of this recipe on instructables
This Sweet & Thick Teriyaki Sauce is a great Asian sauce that works with almost any Asian food.
It works well as a baste for grilling things, and even a marinade.
It also works good on fish, making a plain fish (like mahi-mahi or salmon) more flavorful.
INGREDIENTS:
⅓ cup soy sauce
⅓ cup water
⅓ cup brown sugar
¼ cup avocado oil
1 tablespoon white wine vinegar
1 tablespoon cornstarch
DIRECTIONS:
In a small bowl, thoroughly mix all ingredients (except for cornstarch) together.
Pour mixture into a medium/small skillet over medium heat, and bring to a boil.
Put cornstarch into a small bowl. Pour a bit of the boiling mixture into the cornstarch bowl, and mix until homogeneous.
Pour the resulting substance back into the skillet, and stir until all combined. Boil a bit more, and then turn to low, and continue to cook, while stirring until the mixture becomes thick like syrup.
Remove from heat and use as a baste, and/or a sauce for your fish (salmon, mahi-mahi, etc.)
Salsa makes a good snack served chips for any occasion with lots of people. This particular salsa instructable makes alot of salsa, so be sure that you plenty of people to eat it!
While this salsa is rather hot and spicy, it is easy to change the ingredients to make it mild or medium.
Ingredients:
1 (14.5 oz) can of tomatoes, with juice
3 whole tomatoes
4 large clumps cilantro
4 large cloves garlic
2 jalapeno peppers (for milder salsa, use 1 jalapeno)
1 medium onion (use less for milder salsa)
½ teaspoon sugar
3/4 teaspoon salt
1 lime, juiced
DIRECTIONS:
Cut your fresh tomatoes into large chunks.
Pour HALF of the tomatoes from the can with their juice into the blender. Leave the OTHER HALF in the can.
Coarsely chop the garlic, as shown.
Remove the leaves of the cilantro from its stems, and throw the stems away. Its the leaves you want.
Cut open the pepper(s), and dump the seeds out. Then cut into smaller pieces.
Also prepare the onion, so that it looks like it does in the picture.
Throw all this prepared produce into the blender.
Now that you’ve combined all the other ingredients, and pulsed them on medium speed:
Dump in all the fresh tomatoes and THE OTHER HALF of the canned tomatoes.
Pulse on LOW speed for a bit until the texture is coarse and chunky. I learned to do this the hard way, and pulverized most of the salsa….
You can store your salsa in the fridge in an airtight container.
Take out to serve at parties, lunches, dinners, breakfasts, and whatnot.
See step-by-step picture instructions on my original post of this recipe on instructables.
