We have for you the most delicious recipes for smoothies that you'll ever find any where. I think we have put together the best collection of smoothie recipes ever.
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Friday, June 15, 2012
Texas Caviar Or Black Eyed Pea Dip
Delicious Homemade Texas Caviar
My late mother Virginia Walker loved this delicious recipe for Texas Caviar. I've served it at parties for years and everyone always loves it. It's easy to make and I guarantee you that it's delicious. You should chill this dish for at least 24 hours in the refrigerator before you serve it.
Texas Caviar Ingredients
1. One 15 Ounce Can Black Eyed Peas Drained.
2. One 14-15 Ounce Can Whole Kernel Corn Drained.
3. One 2 Ounce Jar Pimento Drained.
4. One And One Half Cups Of Red And Green Bell Pepper Diced Fine.
5. One Fourth Cup Jalapenos Diced Fine.
6. One Half Cup Red Sweet Onion Diced Fine.
7. One Tablespoon Minced Fresh Garlic.
8. One Cup Italian Dressing.
9. Salt And Pepper to taste.
I like to make the Texas Caviar and put it in the refrigerator covered for at least 24 hours before I serve it. I always serve mine with tortilla chips. I guarantee you that it is delicious and perfect at parties.
Wednesday, June 13, 2012
Delicious Pan Fried Pork Chops
In case you don't know I love bone in pork chops and I think they make the best pork chops you'll ever taste. You don't have to do anything elaborate to make delicious pan fried pork chops.
Ingredients Needed For Pan Fried Pork Chops
1. One Cup Flour.
2. One Teaspoon Ground Sea Salt.
3. One Teaspoon Ground Black Pepper.
4. One Teaspoon Seasoned Salt.
5. Four To Six Bone In One Inch Pork Chops.
6. One Half Cup Buttermilk.
7. One Large Egg
Put your buttermilk and egg into a bowl and beat the two together with a wire whisk until very well mixed.
In another bowl mix your flour, salt, pepper, and seasoned salt.
Add about a half of inch of vegetable oil to a skillet over medium heat.
Put your pork chops into the buttermilk and egg mixture first and then into your flour mixture. Fry the pork chops until golden brown and done on the inside. You want the internal temperature of your pork chops to be at least 145 degrees.
Almost everyone I've ever cooked these pork chops for have loved them. I like them with diced fried potatoes and biscuits for breakfast.
Tuesday, June 12, 2012
World's Best Old Fashioned Chicken Pot Pie
This is truly the World's Best Old Fashioned Chicken Pot Pie. Once you make it I think you'll agree that it is one of the best things you've ever tasted. And it's really easy to make.
Ingredients
1. One Third Cup Margarine.
2. One Third Cup All Purpose Flour.
3. One Teaspoon Minced Garlic.
4. One Teaspoon Salt.
5. One Teaspoon Black Pepper.
6. One Can Cream Of Chicken Soup.
7. One Cup Milk.
8. Two Cups Cubed Cooked Chicken.
9. One Cup Frozen Mixed Vegetables.
PASTRY RECIPE
1. One And two Thirds Cups All Purpose Flour.
2. Two Teaspoons Celery Seed.
3. One Package Cream Cheese Cubed.
4. One Third Cup Cold Butter.
Instructions
In a sauce pan melt the butter. Stir in flour, garlic, salt, and pepper until blended. Gradually stir in water, cream of chicken soup, and milk. Bring to a boil and stir for two minutes.
Remove from the heat and stir in the chicken and vegetables and set aside.
For your pastry combine flour and celery seed in a bowl. Cut in the cream cheese, and butter until crumbly.
Work the mixture until dough forms a ball. On a lightly floured surface roll two thirds of dough out into a 12 inch square.
Transfer to a 8 inch square baking dish. Pour filling into crust.
Roll remaining dough into a 9 inch square and place over the filling. Trim, seal, and flute the edges with the tines of a fork.
Cut slits in the pastry topping. Bake at 425 degrees until the crust is golden brown and the filling is bubbly.
I guarantee you'll have one of the best Chicken Pot Pie's that you'll ever taste.
Mustard-Glazed Brussels Sprouts And Oranges
Ingredients
1. Three Medium Oranges
2. Four Cups Fresh Brussels Sprouts.
3. One Tablespoon Butter.
4. Two Tablespoons Cornstarch
5. One Teaspoon Five-Spice Powder.
6. Two Tablespoons Honey Mustard.
You will want to start by finely shredding the peel of one orange to make one teaspoon full and set aside.
Work over a bowl to save the orange juice and peel and section the oranges. Remove and discard as many of the seeds as possible.
Combine your juices to make one third cup of juice. Add water if you need to.
Rinse the Brussels Sprouts under cold running water. Halve any large Brussels Sprouts.
In a large sauce pan cook your Brussels Sprouts uncovered in water until they are tender. Drain your Brussels Sprouts and put them into a serving bowl. Gently stir in the orange sections and keep warm.
In the same sauce pan melt your butter and stir in the corn starch and five-spice powder.Now stir in the mustard, reserved orange peel, and orange juice. Stir and cook until thickened and bubbly.
Cook and stir for one minute more. Pour your sauce over the Brussels Sprouts and oranges and toss gently to coat everything.
This is an excellent side dish that will have people wondering why they never thought of that. I love it with all pasta dishes.
Rigatoni With Eggplant And Dried Tomato Pesto
This is one of my favorite pasta dishes. With crumbled goat cheese or feta cheese it is one of the best meals you will ever eat. Have it with a tossed salad and Cheddar Bay Biscuits for a delicious meal you or your family or friends won't soon forget.
Rigatoni With Eggplant And Dried Tomato Pesto Ingredients
1. One Medium Sweet Onion.
2. One Tablespoon Olive Oil.
3. One Medium Eggplant
4. One Tablespoon Olive Oil.
5. Six Ounces Rigatoni Or Other Short Pasta Like Penne Or Rotini
One Third Of The Recipe Of Dried Tomato Recipe From Below.
One Teaspoon Black Pepper.
Two Tablespoons Semisoft Goat Cheese Or Feta Cheese. 1. Dice the onion very small and roast it in a 13" X 9" X 2" baking pan in a tablespoon of the olive oil. Roast in a 425 degree oven for 10 minutes.
Cut the stem end off your egg plant and discard. Cut your eggplant in half length wise. Brush with a tablespoon of olive oil. Stir your onion in the pan and place the eggplant in the pan cut side down. Continue cooking for 15 minutes more or until the onion is golden in color and the egg plant is just tender.
While the onion and eggplant are cooking cook your pasta according to the package directions. Toss your pasta with dried tomato pesto and pepper.
Transfer your pasta to a serving bowl and keep warm. Put your eggplant onto a cutting board. Use a knife to cut the eggplant into 1/2 inch thick slices. Now you want to toss your egg plant and onion with pasta. Season to taste with salt.
Sprinkle the completed dish with crumbled goat cheese or feta cheese and chopped Italian Parsley.
Dried Tomato Pesto Recipe
Ingredients
Three Fourths Cup Oil Packed Dried Tomatoes.
Olive Oil.
One Tablespoon Fresh Minced Garlic.
One Fourth Cup Pine Nuts.
One Fourth Cup Fresh Chopped Basil.
One Teaspoon Salt.
Drain the tomatoes and reserve the oil. Add olive oil to the reserved oil to equal one half cup.
In a food processor with your metal blade combine your tomatoes, garlic, pine nuts, basil, and salt.
Put the cover on and blend or process until finely chopped.
With the machine running, gradually add the half cup of oil processing until very smooth. Be sure to stop every so often and scrape down the sides. You can keep this tomato pesto in the refrigerator for up to a month and it's delicious.
Wednesday, June 6, 2012
Pizza Is The Dish That Conqured The World
Yes indeed Pizza is the dish that conquered the world and if your looking for one of the easiest and best recipes ever for pizza sauce then you've found it. Don't make no pizza with a canned sauce. Make a homemade pizza sauce and you'll never forget that first delicious slice of pizza.
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