Tag name:Recipes

Not-So-Healthy Fried Potatoes

November 21, 2010 / No Comments

Not-So-Healthy Fried Potatoes

source: Chris and Jenni

These Not So Healthy Fried Pot­a­toes are de­lic­ious, but if you want to live past forty, make them only an occasional treat!


1/4 cup olive oil (more if needed)

2 tablespoons butter

3 medium potatoes, chopped but not peeled

1 onion, chopped

salt and pepper to taste



In your largest frying pan, heat olive oil and butter over a high flame. When very hot, add onions and potatoes.

Allow to cook, undisturbed, for about five minutes. When the bottoms of the potatoes start to brown, using a spatula, flip the potatoes.

Repeat at least 3-4 times.

When potatoes and onions are very brown, remove to plate covered with several layers of paper towels. Blot with additional paper towel to remove excess oil.

Season with plenty of salt and pepper.

Serve immediately, with ketchup made available.

Note: Depending on the size of your pan, this recipe may need to be halved or made in two shifts.

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3 Quick And Easy Hamburger Toppings

November 18, 2010 / No Comments

3 Quick And Easy Hamburger Toppings

source: The Messy Chef

These are the Hamburger Toppings that my family enjoys.  All three toppings toppings work equally well with both hamburgers and veggie burgers.

Hamburger Topping #1:  The Everything Burger

  • equal parts mustard, mayonnaise, and ketchup
  • chopped onions
  • sliced tomatoes and sliced pickles
  • potato chips on the side

Spread the roll with the mustard, mayonnaise, and ketchup. Top with the chopped onion, sliced tomatoes and sliced pickles.

Potato chips on the side are a fun “extra” for this burger.

Hamburger Topping #2:  The Baltimore Burger

  • mayonnaise
  • ketchup
  • finely chopped onion and lettuce

Slather the roll generously with mayonnaise. Add lots of finely chopped onion and lettuce. Top with a squirt of ketchup.

Hamburger Topping #3: The Onion And Pepper Burger

  • mayonnaise
  • 1 small onion per burger
  • 1/2 green pepper per burger
  • olive oil
  • salt and pepper to taste

Cover the roll with a coating of mayonnaise. Slice the onion into rings and the green pepper into slices.

Fry the vegetables in the olive oil.  Season with salt and pepper to taste.

Spoon the vegetable mixture onto the burger and eat immediately.

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Even Easier Noodles Alfredo Recipe

November 11, 2010 / No Comments

Even Easier Noodles Alfredo Recipe

source: StarsApart

A couple of months ago I posted an Easy Noodles Alfredo Recipe. Last night, my sister-in-law asked me for an even simpler version of that delicious dish, for her to make for her husband’s birthday party. Being up to a good challenge, I marched off  to the kitchen (with my husband following with pen and paper)  to do a little experimenting.

Here is my newer, easier,  and even more scrumptious version of my  Easy Noodles Alfredo Recipe.

Note: Sorry, but this recipe is FATTENING. Dieter’s….avoid like the plague!


8 ounces pasta, cooked, drained but still hot

1/2 cup butter

1 cup cream cheese

1/2 cup milk

1/3 – 1/2 cup Parmesan cheese

3/4 tsp onion powder (good quality)

1/4 tsp black pepper (good quality)

salt (to taste)


Combine butter, cream cheese, milk, Parmesan cheese, onion powder and black pepper in a large pan. Cook till just hot. Do not allow ingredients to come to simmer.

Combine with noodles.

Add salt to taste and serve immediately.

Serves 4.

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Quick And Healthy Tomato Salad

November 2, 2010 / No Comments

Healthy Tomato SaladOnly use the highest quality vegetables in this salad. Because the salad uses so little dressing, you barely taste it. Instead, you really taste each bite of vegetable.


1 cup finely chopped ripe tomatoes

1 cup finely chopped cucumbers

1 cup finely chopped pickles

2 -3 tbsp Italian Salad Dressing

salt to taste


Combine all vegetables.

Serve within two hours or salad will start to wilt.

source: arsheffield

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Amazing 2-Ingredient Carrot Soup

October 28, 2010 / No Comments

Amazing 2-Ingredient Carrot Soup

source: Debs

Amazing 2-Ingredient Carrot Soup is as delicious as any recipe  in a complicated cookbook.  Plus, it’s low-fat AND low-calorie. Try it…. you’ll love it!


vegan chicken bouillon powder (enough to make 4 cups)

1 heaping cup frozen carrots

salt (optional)


In a very large pot, bring 5 cups of water to a boil. Add bouillon and carrots and allow to return to boil. Turn down flame and simmer for 20 minutes.

Allow soup time to cool, then, using a hand blender, blend soup.

Add salt to taste.

Note: The recipe purposely calls for five cups of water to be added to the bouillon,  because one cup will boil out.

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Fix-It-Up Pizza

October 3, 2010 / No Comments

Fix-It-Up Pizza

source: Derek Steen

In our neighborhood, we can buy a large frozen pizza for about $2.50 or a restaurant pizza for about $17.50. Nine times out of ten, we go for the frozen pizza. Especially, since with a few little additions, our frozen pizza tastes even better than the professional pizza. Here’s how we do it…


1 large frozen pizza

1/4 – 1/3 cup olive oil

3/4 cup shredded cheese

4 garlic cloves, peeled and finely chopped (optional)

red pepper flakes (optional)


Preheat the oven. Brush the top of the still frozen pizza with olive oil using a brush or your hands. Sprinkle with garlic and a couple of shakes red pepper flakes. Top with shredded cheese. Bake till cheese is melted and crust is golden brown.

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Dairy-Free Taco Salad

August 6, 2010 / No Comments

Dairy-Free Taco Salad

source: steve loya

I first tasted this recipe for Dairy-Free Taco Salad at a party thrown for my daughter,  a few days before her wedding. I had to get the recipe and I’ve been making  it ever since.


1 can of corn, drained well

1 can of black beans, rinsed and drained well

small red onion, finely chopped

2/3 cup salsa (add more if desired)

1/4 cup mayonnaise

1 tomato, chopped with excess juice removed

1/4 cup taco sauce (good but optional)

1 bag chopped lettuce

6 large handfuls tortilla chips, crumbled

1 avocado,  chopped

salt, to taste


Mix all ingredients in a large bowl. Serve within 5 minutes.

Note: Because of the lettuce, chips and avocado, this salad starts to lose texture almost immediately. Therefore, it’s important not to make more than will be eaten at the present meal. Halve the recipe if necessary.

Dairy Version: Skip the mayonnaise and add 1/2 sour cream and 1/2 shredded cheese instead.

Makes 12 salad size servings or 6 main dish servings.

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Chinese Noodle Salad

July 26, 2010 / 1 Comment

chinese noodle salad

Image by beautifulcataya

The last time I made a dish for a family occasion, my sister-in-law gave me  a recipe for this Chinese Noodle Salad.  I took her basic recipe and played with it a little….I added more sesame seeds and a can of baby corn. This delicious dish is what resulted. Chinese Noodle Salad feeds a crowd, so you will have plenty of leftovers.


1 pound spaghetti

1/2  cup sesame oil

1/2 cup soy sauce

6-8 tablespoons sesame seeds

1 cup frozen peas, defrosted

1 green pepper, sliced into strips

1 red pepper, sliced into strips

1 can baby corn, drained and halved

1-2 teaspoons sugar or to taste

salt and pepper, to taste


Cook the spaghetti till still firm. Drain immediately.  Run cold water over the spaghetti and drain again.

Combine the spaghetti with the other ingredients.

Chill several hours before serving.

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Vegetarian Sizzling Rice

February 10, 2010 / No Comments

Vegetarian Sizzling Rice

source: madaise

My son, a normally picky eater,  loves this combination of rice and veg­et­ar­ian hot dogs.  The trick is in the technique, not the ingredients.


2 cups onion-flavored brown rice, cooked and at least a day old

4 vegetarian hot dogs

1-2 tablespoons olive oil

salt, to taste


Microwave the vegetarian hot dogs for about 2 minutes, or till completely hot. Don’t overcook.

Pour 1-2 tablespoons of olive oil into a large, high quality, non-stick frying pan. Turn on heat to medium high.

While oil is heating, slit each hot dog into four lengthwise quarters. Chop each quarter into small bits, the smaller the better.

Place two cups of cold rice into a microwave bowl. Set the timer for  2-3 minutes.

When the oil is very hot, standing back to avoid being splattered, throw the bits of hot dog into the pan. The hot dog should begin to immediately sizzle and burn slightly.  Allow the hot dog to cook till the pieces are dark on at least two sides.

Add the hot rice, and cook, stirring constantly for another few minutes, or until rice has absorbed the spicy flavor of the hot dogs.

Add salt, to taste.

Serve immediately.

Note: To make onion-flavored brown rice, prepare brown rice according to instructions on the wrapper but add 1 single size package of onion soup mix per cup of raw rice when the water is stirred in.

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