Somethin's Cookin' So Let's Eat: September 2011

Spaghetti Sauce

I was talking to one of our sons today and he was telling me how nice he thought my blog was (had to give myself a pat on the back there!) and he said it would be nice to have some simple basic recipes posted.When he was first married he didn't know how to make a simple spaghetti sauce from scratch. (He makes great sauce now!!) So, I decided to have spaghetti for dinner tonight. This is a basic recipe which I think stands on it's own very well, but if you felt like you wanted to add any of your favorite herbs or spices to it, you could. I would encourage you to make it the way it is first and then go from there because I really think you will love it! I can't wait until tomorrow for the left overs...it's always better the next day!!

1 lb. hamburger

2 (6oz.) cans tomato paste

1 (14 oz.) can beef broth plus enough water to measure 3 c. liquid

2 T. dry minced onion

1 T. dry parsley flakes

1 T. brown sugar

½ tsp. salt

1/8 tsp. pepper

½ tsp. garlic powder

1 tsp. Italian seasoning

1(4 oz.) can sliced mushrooms

Parmesan cheese

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Brown hamburger first

and add the rest of the ingredients except Parmesan and simmer for 30 minutes

Serve over hot cooked spaghetti noodles and top generously with Parmesan.

I ate way too much!!! :0)

I served this sauce over wheat pasta and it was delicious!!

just moved here!!

Hi every one!! welcome to my new sight! As I was asking questions about how to improve my old sight, I realized the lingo was not matching up so I found me an expert to get me where I needed to be! Thank you sooo very much Misty!!! I think you made this blog look like I know what I'm doing...now I hope I can keep it looking that way! LOL!! Thank you every one for being so kind and supportive!

Nancy

12 Layer Jello

Every time I eat this Jello I feel like I am diving into a bowl of fruit loops! It takes a bit of time to make but the end results are fantastic! Every one I have made this for loves it and wants the recipe. Use what ever flavors you like the best....just try to follow the color pattern.....or not!

As each layer is setting you have time to go for a short walk, do some laundry, read a book or work on your blog! Hahaha!! It really only takes about 15-20 minutes for each layer.

12 layer jello

1 (3oz.) jello each: Lime, lemon, orange, strawberry, raspberry, blackberry (use what ever brand you have available)

1 (16oz.) sour cream

1 pint whipping cream

For each layer, dissolve a pkg. of jello in 1 c. boiling water. (I like to use a 2 cup Pyrex measuring cup so I can heat the water in the microwave each time and it is easier to measure out half into another bowl.)

Divide jello in half.

To first half, add 1/3 c. sour cream and 1 T. cold water.

Pour into a 9x13 pan and place in refrigerator to set. (you could even use individual glass serving containers to make it even more fun!!)

To the other half, add 4 T. cold water. Do not refrigerate yet.

When the other half is set, pour this jello on top and set in refrigerator. ( It is good to use a spoon as you pour each level to break the flow so as not to put a hole in the last layer. Sorry I had to use one hand to take the picture! :0)

Continue with each flavor of jello. Be sure each color has enough time to set, or the layers will mix into each other.

Top with whipped cream and watch all the smiles appear! :0)

Pantry night Dish

Pantry Night Dish

Sorry there are not step by step pictures tonight but I wasn't planning on blogging this meal. Kent loved it so much he encouraged me to tell about it! so here goes!!

To night was a left over night which at our house we call a "Pantry night". our son Hyrum is the "King" of "Pantry night" meals, so I will dedicate this meal to him!

A Pantry night for us is to look in the refrigerator and see what little bits of this and that are not big enough to make a whole meal, Then look in the pantry and see what staples can pull it all together, then exclaim.."I feel like"....and then name off Italian, Thai, BBQ or just mac and cheese!

Tonight this was my list from the refrigerator:

Baby carrots

2 baked potatoes, cubed

zuchinni, sliced

chopped red pepper

chopped yellow pepper

My pantry List:

olive oil

1 can coconut milk

1 T. Panang curry (cut curry in half if you don't like your food too spicy!! )

1 T. sugar

1 T. peanut butter

1 tsp. chicken bouillon granuals

1/4 c. crema de coco (cream of coconut) I think you could substitute with coco Lopez

Rice

you can find this curry (Panang) in most Asian stores. This is our favorite brand.

Prepare rice

Heat olive oil in heavy skillet or wok. Add carrots and cook until tender crisp. Add potatoes until heated and then add all other vegetables. stir fry until zuchinni is tender. Add pantry ingredients except rice and let simmer for 1-2 minutes then fold gently to make sure the curry is dissolved and distributed evenly. Serve over rice!

If you would like to add meat to this dish just start with your meat and stir fry till almost all the pink is gone then start with the vegetables.

To Hyrum.....it was a Thai night! Love mom!

Dutch Baby Pancakes

I have fixed this dish for breakfast and dinner many times!! I love to top it with jam or maple syrup and you can serve fruit with it also.

If you make this in a 9x13 pan make sure to melt your butter in a small pan or in the oven in the 9x13. Years ago I placed my glass 9x13 on the stove top to melt the butter and it broke into several pieces! Lesson learned and message passed on!!

This recipe is easy to half too!

Dutch Baby Pancake

1 cube butter (you can adjust to your desire)

12 eggs

2 c. flour

2 c. milk

Pinch of salt

Melt butter and place in a 9x13 pan or 12 inch cast iron skillet.

Place eggs, flour, milk and salt in a blender and blend till thick and creamy.

Pour egg mixture into pan

and bake at 450 degrees ( it is very important the oven is very hot) for 20 minutes.

It will bubble up and be browned on top but will fall a little when taken out of the oven.

Cut in large squares or pie wedges and serve with jam or maple syrup and powdered sugar.

Good morning!

Oven Baked Ribs

A friend here in the DR showed me how to make these ribs shortly after we moved here. I was so sure they were going to be tough because ribs are supposed to be cooked 'slow and low' and that is all there is to it!! LOL!! Boy...was I wrong!! I tweaked the recipe a little and here is what it came out to be! You'll be sorry if you miss trying these ribs!! Somethins Cookin So Lets Eat!!

Oven Baked Ribs

3-4 lbs. baby back ribs

¼ c. salt

1/2 c. cider vinegar

Goya Adobo all-purpose seasoning salt

Salt and pepper to taste

favorite BBQ sauce

Place ribs in a large bowl in sink and pour the vinegar and salt on top. Wash the ribs with the salt and vinegar rubbing them into the ribs. This not only cleans the meat but helps to tenderize and soften the fat and membranes.

Rinse well with warm water until the water runs clear. Rinse bowl and place clean ribs in it.

Pull the sinew membrane off the back of the ribs.

Place a piece of heavy foil twice as wide as the cookie sheet, lay one end on the cookie sheet, covering the cookie sheet with the excess laying off to one side. Arrange ribs on foil and Cut off any excess fat if desired.

Be sure to wash your hands after handling raw meat.......

then sprinkle ribs with salt and pepper and Adobo (according to taste).

Take the foil not on the cookie sheet and fold it over to meet the end on the cookie sheet. Seal all the

edges of the foil by turning up and pressing them together.

Bake at 350 degrees for one hour. Then turn temp. Up to 375 degrees for 30 minutes.

Remove from oven and carefully open foil and drain juices. Remove top half of foil.

Spread ribs with favorite BBQ sauce (we love "Sweet Baby Ray's Original) on both sides. Turn right side up and put back in oven uncovered for 15 minutes.