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#1047679 - 03/01/17 11:51 AM Re: Scrap Yard Cookbook [Re: DMelone]
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Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
CAULIFLOWER GRILLED CHEESE

Ingredients

1 head cauliflower, (to make about 4 cups processed cauliflower)
2 eggs, lightly beaten
1/2 c. finely grated Parmesan
1/2 tsp. oregano
1 1/2 c. shredded white Cheddar

Directions

Cut cauliflower into florets. Process cauliflower florets in a food processor until the texture resembles rice. Alternatively, you can grate the cauliflower.
In a medium bowl, combine processed cauliflower, eggs, Parmesan and oregano. Mix until evenly combined then season with salt and pepper.
Heat a large nonstick skillet over medium heat. Spray with cooking spray then scoop the cauliflower mixture into a small patty on one side of the pan. Repeat to form a second patty on the other side. (These are your “bread” slices.) Press down on both pieces with a spatula and cook until golden underneath, about 5 minutes. Flip and cook until the other sides are golden, about 3 minutes more.
Top one cauliflower slice with cheese then place the other cauliflower slice on top. Cook until the cheese is melted, about 2 minutes more per side. Repeat with remaining ingredients.
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

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#1047732 - 03/06/17 01:42 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
Chicken Rice Casserole

Serves: 4 servings
Ingredients

4 chicken breasts
1 cup long grain white rice, uncooked
1 package onion soup mix (or use homemade)
1 can (10 oz) cream of mushroom soup

Instructions

Preheat oven to 325 degrees.
Spray 9x13 pan with cooking spray. Add chicken breasts and season with salt & pepper.
Pour uncooked rice over chicken. Sprinkle with onion soup mix.
Combine mushrooms soup and 1½ cups of water. Pour over chicken.
Cover and bake 1 hour 15 minutes or until rice is tender.
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

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#1047733 - 03/06/17 01:55 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
PINEAPPLE SUNSHINE CAKE
1 box yellow cake mix
4 eggs
1/2 cup oil
1 8oz can crushed pineapple with juice.

ICING
1 8 oz container of thawed whipped topping
1 small box vanilla instant pudding
1 8 oz can crushed pineapple with juice

DIRECTIONS
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow to cool completely on a wire rack. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Recipe compliments of "Yummy Stuff"!!
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
#1047868 - 03/13/17 06:56 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
Mongolian Beef & Broccoli

Ingredients
1/4 c. plus 1 teaspoon vegetable oil
1 lb. flank steak, cut into strips
3 cloves garlic, finely chopped
2 tsp.freshly chopped ginger (peeled) or 1 tsp. ground ginger
2 tbsp. hoisin sauce
1/2 c. low-sodium soy sauce
1/4 c. brown sugar
1/4 c. water
1 head broccoli florets
Sesame seeds, for garnish
Cooked jasmine rice, for serving

Directions

In a large skillet over medium-high heat, heat 1/4 cup oil. Toss beef with corn starch. Cook until crispy, 2 minutes per side. Transfer to a plate and drain fat.
Add remaining teaspoon oil to skillet. Add garlic and ginger and cook until fragrant, 1 minute, then add hoisin sauce, soy sauce, brown sugar, and water. Bring to a simmer and let thicken, 4 to 5 minutes, then add broccoli. Cover and cook until tender, about 3 minutes, then return beef to skillet and stir until completely coated in sauce.
Garnish with sesame seeds and serve over rice
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
#1047870 - 03/13/17 08:14 PM Re: Scrap Yard Cookbook [Re: DMelone]
banana-clip Online   content
Junk Yard Dog

Registered: 03/30/08
Posts: 5869
Loc: Georgia
That recipe looks really good SH. I love mongolian beef. Im going to have to try it sometime.
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#1047889 - 03/14/17 03:21 PM Re: Scrap Yard Cookbook [Re: banana-clip]
Private Klink Online   content
Junk Yard Dog

Registered: 09/08/06
Posts: 42274
Loc: S.W. Missouri
My brother makes some OUTSTANDING Mongolian beef! grin
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Junk Yard Dog #1
Moderator/Leader of the Pack
Good night Mrs. B, wherever you are!
Long Live the Brotherhood of the Yard!

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#1047918 - 03/16/17 10:02 AM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
TUSCAN CHICKEN PASTA

Ingredients
12 oz. spaghetti or angel hair
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
6 slices bacon
2 cloves garlic
2 c. diced tomatoes (canned or fresh)
3 c. baby spinach
1/2 c. heavy cream
1/3 c. grated Parmesan
Basil, for garnish

Directions

In a large pot of salted boiling water, cook spaghetti or angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.
Meanwhile, in a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook until cooked through, 4 minutes per side. Transfer to a cutting board and slice into strips.
In a second skillet, cook bacon until crispy. Transfer to a paper towel-lined plate and drain, then chop.
Pour off half the bacon fat and to skillet add garlic, tomatoes, and spinach and season with salt and pepper. Add heavy cream, Parmesan, and 1/2 cup pasta water and let simmer, then add spaghetti or angel hair and toss until fully coated.
Add chicken and bacon and toss, then garnish with basil and serve.
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
#1048379 - 04/02/17 10:27 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
https://www.buzzfeed.com/hannahwilliams/...v7L5O#.ocLL0rkg

Or if you just want to read how it's done...
EASY BEEF AND BROCCOLI

INGREDIENTS

Servings: 4

1 pound flank steak, sliced into thin strips

3 cloves garlic, minced

½ teaspoon ginger, grated

2 tablespoons sesame oil

&#8531; cup low-sodium soy sauce

¼ cup brown sugar

¼ cup honey

1 cup beef broth

4 cups broccoli florets

2 tablespoons cornstarch

2 tablespoons water

Sesame seeds, optional
PREPARATION

# In an oiled skillet over medium-high heat, sear the steak until cooked all the way through. Remove from the pan.

# Add a little more oil, then add the garlic and ginger to the pan. Sauté until soft.

# Add the sesame oil, soy sauce, brown sugar, honey, and beef broth. Stir until combined.

# Add the broccoli florets.

# In a separate bowl, combine cornstarch and water. Add to broccoli mixture. Bring to a boil, until sauce has thickened.

# Add the beef back into the mixture, and serve over rice with sesame seeds, if desired.
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
#1048991 - 05/06/17 12:18 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
Sausage & Spinach Stuffed Shells with Garlic Cream Sauce
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Sausage and Spinach Stuffed Shells with Garlic Cream Sauce

Stuffed Shells:

10 ounces jumbo shells (approximately 20-25 shells)

1.25 pounds hot Italian sausage, casings removed if applicable

1 10-ounce box frozen, chopped spinach, thawed and drained

Salt & pepper to taste

3 cups shredded mozzarella cheese, divided

Garlic Cream Sauce:

1 1/2 cups heavy cream

3-4 cloves garlic, smashed (not minced)

1/4 teaspoon salt

1/3 cup grated parmesan cheese


Prepare Garlic Cream Sauce first so that it can be doing its thing while you’re cooking everything else. Add cream and smashed garlic to a small saucepan and cook over medium heat until simmering, stirring occasionally (to smash your garlic, just lay your chef’s knife over each clove and give it a good whack or two). Once sauce begins to simmer, add salt and reduce heat to medium-low. Continue simmering, uncovered, for 20 minutes, stirring occasionally. Whisk in parmesan cheese and continue cooking over low heat for 1-2 minutes or until sauce starts to thicken a little. Remove from heat until ready to use. Sauce will be thin – not like a thick alfredo sauce.


Cook shells in liberally salted water per manufacturer’s instructions for al dente preparation (you don’t want them to be too soft as they will continue cooking in the oven). Drain and set aside.


Meanwhile, crumble sausage in a large skillet and cook until nicely browned. Remove sausage with a slotted spoon and place in a large mixing bowl. Add drained spinach to sausage and stir well. And when I say “drained” I really mean it. I usually have to wring it out with my hands to get all the water out of it.Add 2 cups mozzarella, salt and pepper to taste and stir to combine.


Spray a 13x9 (or 14x10) baking dish with cooking spray. Stuff shells with sausage mixture and arrange in baking dish. If you have any sausage mixture left over, just spoon it in between the shells. Sprinkle remaining 1 cup of mozzarella over shells. Fish garlic pieces out of garlic cream sauce then spoon sauce over and into stuffed shells. Cover dish with aluminum foil and bake at 350 degrees for 30-35 minutes or until sauce is bubbly and cheese is melted. Rest dish, covered, for 10 minutes before serving.
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
#1048996 - 05/06/17 10:18 PM Re: Scrap Yard Cookbook [Re: DMelone]
SkunkHunter Online   happy
Junk Yard Dog

Registered: 10/05/08
Posts: 112929
Loc: The Show me State
Scroll down below the recipe to see what you'll get. THEN you will want to make it!


DO NOTHING TORNADO CAKE!

Ingredients

Cake-
2 cups all purpose flour
1 teaspoons baking soda
2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
20oz can crushed pineapple
Topping-
1/2 cup salted butter
1/2 teaspoon vanilla extract
2/3 cup evaporated milk
1 cup granulated sugar
1 cup chopped pecans
1 cup sweetened coconut flakes

Instructions

Preheat your oven to 350 degrees and grease a 9x13" baking pan with butter
In a large mixing bowl, mix together your flour, sugar, baking soda, eggs, vanilla, and crushed pineapple
Pour into your baking pan and bake for 40-45 minutes or until golden brown
Poke several holes in the cake with the handle of a wooden spoon
In a medium sized sauce pan, heat your butter, sugar, evaporated milk, and vanilla until it reaches a boil
Mix in your pecans and coconut and continue cooking for about 5 minutes on medium heat, stirring constantly
Pour your topping evenly over your cake, slice, and enjoy!

http://myincrediblerecipes.com/do-nothing-tornado-cake/
_________________________
This place sure beats
paying a shrink $200.00
an hour! AND the Doctor
is (almost) always in. smile wink JYD#105

Top
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