1 can corned beef 3 cups cooked, peeled, mashed potatoes 1 egg 1 & 1/2 tablespoons onion, chopped fine 1 & 1/2 tablespoons green onions, sliced thin 1/8 teaspoon salt 1/8 teaspoon pepper Oil for frying About a cup of flour in a bowl Boil potatoes, peel, mash to equal 3 cups and place in bowl. Add corned beef, egg, onion, green onions, salt and pepper. Mix well. Form patties out of balls a little larger than a golf ball, set each aside. I put about a cup of flour in a bowl and sprinkle a patty on both sides with flour, tossing it between two hands to get rid of excess flour but also turning it into a circle to coat the sides of the patty. I flour each just before placing into the pan since I work quickly but all of the patties can be coated with flour before the oil is heated so they can be added to the pan at the same time. Add oil to cover bottom of large frying pan on medium heat. When oil is hot, add patties, let it cook and turn to cook the other side, drain on paper towels. My trick to turn the patties is to slide a spatula underneath and to flip it gently onto a small plate and using the spatula, slide the patty off of the plate back into the pan. This prevents oil from splattering and the corned beef patties require a delicate touch. Yield: 14 patties. Served with white rice, of course and so ono with Van Camp's Pork and Beans on the side for a triple starch meal, hah. Canned Foods FTW! A special thank you to ERAmatica for allowing me to use his song, Ridin' Solo ...
Wednesday, November 30, 2011
Saturday, November 26, 2011
Corned Beef Hash
Get the full story! Visit foodwishes.com to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
Bissell Spotlifter Buy Online Bissell Carpet Steamers Quick New Audio Transformer
Tuesday, November 22, 2011
Tips on How to Properly Change Your Eating Habits to Lower Cholesterol
You can make a big change for the better in your blood cholesterol levels just by changing your eating habits. Eating a well-balanced diet is the easiest and least expensive method to reduce cholesterol.
Your goals should be to lower saturated fat intake, which accounts for 40% of our daily caloric count; lower your dietary cholesterol, found in meats, dairy products and animal fats; and count calories.
Overweight people are more likely to have higher cholesterol levels than normal-weight people. While you diet, be careful to keep on getting proper nutrients. Now here are some tips to help you choose the healthiest foods to eat in changing your eating habits to lower your cholesterol.
Dairy Products: Choose skim milk instead of whole milk; low fat plain yogurt instead of fruit yogurts made with whole milk; low fat cheeses (farmer's, mozzarella), and ice milk or sherbet instead of ice cream. Limit egg yolks to less than three per week; use egg whites in place of whole eggs in recipes.
Meats and seafood: Think lean. Choose chicken, turkey and well trimmed cuts of lean beef. Eat at least two servings of fish per week. Fish from deep cold waters are best because they're high in omega-3 oils. Fresh or frozen fish are better than canned. If you choose to eat canned fish, choose fish packed in water, not oil.
Fruits and vegetables: Eat three servings of fresh fruits daily (except coconuts). Avoid fruit canned in heavy syrup. Read the labels on jams and jellies and choose a low-sugar product. Most vegetables and preparation methods are fine. But avoid avocados, olives and cheese, cream and butter sauces. Restrict starchy vegetables, such as potatoes.
Cereals, nuts, breads: Most hot and cold packaged cereals are fine, but watch the sugar and salt content. Also check the labels and buy those that are highest in dietary fiber, vitamins and minerals. Keep in mind that dietary fiber is not the same as crude fiber. Although pecans, walnuts and peanuts are good for you, remember that they're loaded with calories. Avoid hydrogenated peanut butter. Choose whole-grain breads, and avoid commercially baked goods, such as cakes and pastries, which are loaded with fat. Instead of egg noodles, choose pastas and rice.
How you prepare food will also affect your cholesterol levels. You may freely use vinegar, soy sauce; but watch the sodium, and most spices and herbs.
Cooking oils are another matter. Choose polyunsaturated oils, such as safflower, corn and sesame oils. Avoid lard altogether. Instead of butter, try polyunsaturated margarine instead.
Promotion Lasko Recirculating Humidifier Bargain Sale Cappuccino K Cups Saving Chicco Hippo
Monday, November 14, 2011
Help! I'm in a Hurry! Hot Dog Stew
Greetings! Today was crazy and when I took mental inventory of what I had ready and available in my fridge and pantry for dinner as well as the recipe box in my mind, I decided to make my childhood favorite, hot dog stew. Now, before you go judging (like Molly did) give this a chance. Here is what you will need to make this recipe: 1 package of good hot dogs sliced (I only use Hebrew National) 1 tablespoon of veggie oil 1 onion sliced 1 clove of garlic crushed 2 cans of green beans drained 2 cans of stewed tomatoes in their juice Italian seasoning Celery seed Cooked rice or pasta of your choice Over medium heat add oil to heavy bottomed skillet. Add onion and garlic and cook until translucent, but not too browned. We dont want to caramelize here (unless you want to!). Add in sliced hot dogs just to heat and take on some of that flavor. Add in green beans, tomatoes, Italian seasoning and celery seed. Stir to combine and let come to a simmer to heat through. Serve this over rice (either white or brown), elbow macaroni, egg noodles, spaghetti, you name it. You could even do this over couscous or corn bread, what ever you want. Sit back and enjoy. You will love this comforting meal after a long crazy day. Your kids will love it even if they say they wont. Molly came home from the mall and promptly fixed herself a plate and loved it. She later apologized to me for doubting my culinary prowess. I hope you try this and I hope you enjoy it. Until next time, See Ya!
Tuesday, November 8, 2011
What's for Dinner? Corned Beef & Cabbage
Greetings! It has been 2 weeks since I showed you how to start your brine and prepare your brisket for your own homemade corned beef. Today I will show you how to cook and serve this wonderful dish. Here is what you will need to complete this recipe: 1 corned beef brisket 1 bunch of celery chunked 2 cups carrots chunked 2 onions quartered 2-3 cups water 1 head of cabbage (for 4 servings) quartered 6 red potatoes quartered I cooked my brisket in my Nesco roaster oven (my preferred method), but you could easily cook this in a larger crock pot or in a roasting pan covered with aluminum foil. Place the celery, carrots and onion in the bottom of the pan. Place the brisket atop the vegetables. Pour in the water and set to cook at 300 degrees for 4 to 5 hours or until the meat is tender, but not disintegrated. After all, you do want to slice it and not have to eat it like mush right? When the meat is cooked, remove from slow cooker to another dish and allow to rest, covered for about 30 minutes. In the mean time place the cabbage and potatoes back in the roaster oven or roasting pan. I turned mine up to 400 degrees and let the cabbage and potatoes cook for about a half hour while I was in the shower. Slice your brisket on the bias so that you will have nice tender slices of meat. The fat cap can easily be removed and actually comes off with little effort. Serve with the veggies and enjoy a real St. Patrick's Day meal any time the craving strikes. You can freeze your sliced ...
Tuesday, November 1, 2011
Subscribe to:
Posts (Atom)
|
|
|
|
 |
 |
 |
 |
 |
 |
 |
 |