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  #31  
Old 10-24-2017, 01:48 PM
sandellbisquit sandellbisquit is offline
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I AM MAKING THIS TODAY, SENDING JOE OUT TO GET ME SOME FETA CHEESE..

DID YOU KNOW, FETA CHEESE IS DELICIOUS WITH WATERMELON?

WARM SPAGHTTI SQUASH

Mild spaghetti squash is delicious with potent ingredients like the olives and feta in this lemony salad, which makes a wonderful starter or side dish.

Ingredients
One 4-pound spaghetti squash, halved lengthwise and seeds scraped
1 cup sliced almonds (3 ounces)
1/2 cup chopped pitted green olives, such as Cerignola
1/2 cup thinly sliced scallion whites
1/2 teaspoon finely grated lemon zest
3 tablespoons fresh lemon juice
1/4 cup plus 2 tablespoons canola oil
2 ounces Greek feta, crumbled ( 1/4 cup)
Kosher salt and freshly ground white pepper



How to Make It



Step 1



Preheat the oven to 350°. Bring a large pot of water to a boil. Add the spaghetti squash and cook until it is al dente, about 12 minutes; drain. Place the spaghetti squash halves cut side down on a rack and let cool for 15 minutes.


Step 2


Meanwhile, spread the sliced almonds on a pie plate and toast them in the oven for about 7 minutes, until lightly golden. In a mini food processor, combine the chopped olives with the sliced scallions, lemon zest, lemon juice and canola oil and pulse until finely chopped.



Step 3


Working over a medium bowl and using a fork, scrape the spaghetti squash into the bowl, separating the strands. Add the dressing along with the crumbled feta and toasted almonds and season with salt and white pepper. Toss the spaghetti squash salad and serve warm.


Chef's Notes

One Serving 238 cal, 19 gm fat, 2.5 gm sat fat, 16 gm carb, 4.4 gm fiber.
  #32  
Old 11-19-2017, 10:28 AM
sandellbisquit sandellbisquit is offline
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Honey Ham Glaze Recipe



Ingredients


1 cup honey
1/3 cup butter
3 tablespoons dark corn syrup
3/4 teaspoon dry mustard (high quality)
2 tablespoons orange juice
1/4 cup whole cloves



Directions



PREP
5 mins

COOK
10 mins

READY IN
15 mins

•Combine all ingredients, except for the cloves, in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
•Bake ham according to package directions.
•Remove ham from oven prior to the last 30 minutes of baking. Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing. Insert whole cloves at the crossings. Cover ham with glaze.
•Glaze ham every 10 minutes during last 30 minutes of baking.
•Serve remaining glaze with ham.
Tip: Baste ham with pan drippings while glazing.
  #33  
Old 11-20-2017, 11:31 AM
sandellbisquit sandellbisquit is offline
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I need to make this....heehee

Dark Chocolate Fudge Brownies - Easy recipe / No butter

https://www.youtube.com/watch?v=OcU-b5kAjJ4

I love this lady , Jenny Can Cook!!
  #34  
Old 11-20-2017, 11:35 AM
sandellbisquit sandellbisquit is offline
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Nugat candies


Nougat Candies........
Nougat:
2 tbsp Butter
2 bags Mini Marshmallows (250g per bag)
2 bags White Chocolate Chips (225g per bag)
2 cups Gumdrops

Melt first 3 ingredients together until smooth. Mix in gumdrops. Spread on parchment paper lined 9x13 pan. Chill overnight in fridge. Cut into squares.
**can be stored in freeze**
  #35  
Old 11-29-2017, 04:56 PM
sandellbisquit sandellbisquit is offline
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SEE BOTTOM OF THIS PAGE



GOT A TASTE FOR THIS...LOL

Egg Foo Young



Ingredients (10)


3 teaspoons vegetable oil (divided)
1 slice fresh ginger root (minced)
6 green onions (chopped)
1 stalk celery (sliced)
2 cups bean sprouts
2 mushrooms (sliced)
1 green bell pepper (chopped)
¼ cup ham (chopped cooked)
1 teaspoon salt
6 eggs (beaten)



Heat 2 teaspoons oil in a large skillet over medium-high heat. Saute ginger, green onions, celery, bean sprouts, mushrooms, green pepper, ham and salt until vegetables are tender.


In a large bowl combine beaten eggs and vegetable mixture.


Heat 1 teaspoon oil in a medium skillet over medium heat. Pour in egg mixture to form a small omelet. Cook until golden brown each side. Repeat with remaining egg mixture.


I have everything except for the bean sprouts, but I'm making it anyways. I'll be back tomorrow to le you know how it turned out.


OH WOW PEOPLE...I MADE THIS LAST NIGHT, AND I'M ELLIN YA, IT WAS DELICIOUS!!!

Last edited by sandellbisquit; 11-30-2017 at 02:04 PM.
  #36  
Old 12-06-2017, 09:30 AM
sandellbisquit sandellbisquit is offline
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I have been using tis method for a perfect soft boiled egg for 3 years now.


Perfect Soft-Boiled Eggs


Prep ----------Cook Time --- Total Time


5 min 6 mins 11 mins



Ingredients


• large or extra large eggs
• salt and pepper


Instructions


1.Add 1/2 inch of water to a saucepan and bring the water to a boil on medium-high heat.


2.Take the eggs directly from the refrigerator. Use tongs to VERY gently lay the eggs in the bottom of the pan.


3.Cover and allow the eggs to steam for 6 1/2 minutes.


4.Run cold water into the pan for 30 seconds. Peel and serve.
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