1 bag of kale, chopped into small pieces
1 small onion, diced
1 cucumber, thinly sliced
8-12 oz can of mandarin oranges
1/4 cup ranch dressing
My kale salad is very simple. Place all items in a bowl and stir. To your liking, add more or less dressing.
1 pound beef tips/stewed beefed diced
1 bottle of A-1 peppercorn steak sauce
1 cup water
1 cup milk
1 cup pasta
1 cup peas
1/2 to 1 cup flaked mashed potatoes
Brown beef in deep skillet with the A-1 Peppercorn steak sauce. Add water, pasta, milk and allow to come to a slow boil.
Stir mixture and add peas and mashed potatoes slowly until the mixture absorbs all the liquid remaining. If you mixture is too thick add more milk.
1 pound of Italian sausage
1 pound of diced portobello mushrooms
In a large skillet brown sausage and add the mushrooms near the very end of the sausage browning process
3 T of butter
Add butter to the meat and mushroom mixture.
Add 1/4 cup or Asiago cheese or Parmesan grated cheese.
10-12 leaves fresh sage, sliced thin/minced. Add to the mixture and serve over rice or potatoes.
It is this simple – anything with cheese on it is better. Enough said. Cheers to the marriage of the tomato and the cheese in this dish.
2 slices bread
1 garlic clove, minced
1 tbsp extra-virgin olive oil
1/3 cup favorite cheese
2 medium tomatoes, sliced
1/4 cup chopped fresh basil
dash freshly ground pepper
Preheat oven to 450°F. Coat a shallow 2-quart baking dish with nonstick spray.
Place bread in a food processor and pulse until coarse crumbs form. Add garlic, oil and cheese; pulse to combine. Spread the seasoned breadcrumbs on a baking sheet and bake until beginning to brown, about 5 minutes.
Meanwhile, layer tomato slices in the prepared baking dish, sprinkling each layer with basil, pepper and salt. Bake the tomatoes for 10 minutes; sprinkle with the toasted breadcrumbs, and bake for 10 minutes more. Serve immediately.
Warning, this is a recipe that is addictive. Also, the end product is not all that pretty, so when you serve it, perhaps avoid putting it into a clear glass dish.
8 bananas, ripe but still firm
2 cups whipped topping
1 cup of peanut butter
1 cup honey, for drizzling
On a medium heat (pre-heated grill) place the bananas still in their skins. Cook for about 7 minutes with a turn about 3 minutes into it. The banana will turn brown and even be a bit soft.
Remove the bananas from the grill with tongs, they will be hotter than blazes! Place them on a platter. Serve banana right in its skin. Using a paring knife, carefully cut a slit down the length of the banana and press it open to reveal the flesh. Add a spoon or two of peanut butter and a spoon of whipped topping. Finish it off with a drizzle of honey and a sprinkle of cinnamon. Serve warm.