Gina’s Beef Stroganoff
2 Tbls Flour
2 Tbls Butter
1 Cups of Beef Broth
.5 Cup of Sour Cream
Serves 2 people. For 4 – Double the recipe, etc.
Melt Butter, stir in flour (Stir for a few minutes)
Remove from heat then gradually add in Beef Broth (whisk)
Put back on heat – stir til thickens
Remove from heat let cool a few minutes
Add sour cream
Add Ground Beef (fried) and let simmer
Boil Egg Noodles, drain and server with Beef Stroganoff over the top.
3 Ripe Bananas
1 Egg
3/4 Cup of Sugar
1/3 Cup of Oil
1 tsp of Baking Powder
1 tsp of Baking Soda
1/2 tsp Salt
1.5 Cups of Flour
Mix and add milk if too thick
Bake for 20 mins at 375 degrees
Fresh Fish (1 piece per child, 2 per adult)
Potato
Turnip
Green Beans
1/2 cup of Flour
Pepper
2 – 3 Eggs
1/4 cup of Milk
Ms. Vickie’s Sea Salt and Malt Vinegar Chips
Veggies should be cooked to preference. Boiled, baked or fried – it’s up to you.
Make the coating the fish:
Take a bag of Ms. Vickie’s Sea Salt and Malt Vinegar Chips and place them in a food processor. Grind down to very small bits – not a powder. Place in a large enough bowl to be able to dip the fish and add the flour plus a dash of pepper. Set aside
In a large bowl (large enough to dip the fish) beat 2 0r 3 eggs adding in a small amount of milk. Set aside
Cooking the Fish:
Make sure the fish is clean, run it under cold water just before adding coating.
First, place fish in the egg mixture making sure the entire piece of fish is coated.
Second place the coated fish in the dry mixture – making sure the entire piece of fish is coated in the dry mixture.
In a non-stick pan preheated over medium heat with a small amount oil (1/4 cup), add in the fish. Let it cook for about 4 to 5 minutes a side then turning. Fish is tricky, really fresh fish will try to fall apart when turning just take your time. It will be finished cooking when the center is solid and white.
Remove from pan and serve with veggies!
1 large can of Diced tomatos
1 large can of tomato paste
1/2 Cup of Ketchup
2 Bay Leaves
1 pound of Ground Beef
3 or 4 Jacob’s Cream Crackers
1 package of fresh pasta from the deli section
Making the Sauce:
Place a large pot on medium heat. Add in the diced tomatos and the tomato paste. Stir. Add 1/2 Cup of Ketchup. Once the heat is through the sauce, blend with a hand blender or transfer to a food processor- blend and return to the pot. Once blended, add the Bay Leaves (the Bay Leaves are for flavour only and NOT to be consumed). At this point taste the sauce – if needed add more ketchup and any spices you may like to use. Turn back the burner to low and let simmer, stirring occasionally.
Making the meatballs:
Place the ground beef in a large bowl. Take a clean dish cloth and wrap the Jacob’s crackers. Pound the crackers against the counter until they are in very small bits (not dust). Add the crackers to the ground beef. Sprinkle bowl with Montreal Steak Spice. With your clean hands mix all the ingredients together. Form small to medium size meatballs and place on large plate.
Preheat a non-stick frying pan over medium heat, add a teaspoon of oil (your preference) and place the meatballs in the pan. Brown the meatballs, then place them in preheated oven (at 400 degrees) for 30 minutes.
Once cooked, place in the sauce on the stove top and continue to simmer.
Cook the pasta according to the directions on the packaging.
Serve with your favorite fresh bread or rolls.
With this meal, we serve the beverage milk with ice cubes to make it nice and cold. Sounds weird I know, but try it … you’ll be hooked.
Naan Bread from Sobey’s or Dominion (1 piece per person)
1 package of Chicken tenders
1 Red Pepper
1 package of Pizza Delight Pepperoni
1 large package of Kraft shredded Tex Mex Cheese
1 package of bacon
1 tub of Casa Grande Salsa Roja (sold at Dominion and Sobey’s)
1 bottle of Bull’s-Eye Barbecue Sauce Guinness Flavour
Prep work:
Preheat the oven to 350 degrees.
Fry several pieces of bacon good and crispy. While your bacon is cooking, slice your the red pepper into small pieces. Once the bacon is cooked, remove from the pan and let cool. Once cooled, cut into small pieces. Fry the chicken tenders, let cool and cut into small pieces – you can add BBQ sauce while frying to add flavour.
Make the Pizza Sauce:
In a medium bowl, mix 3 parts salsa to 1 part BBQ sauce.
Make the Pizza:
Place a piece of Naan bread on a cutting board. Place sauce on the bread and spread evenly with the back of a large spoon. Distribute the peppers, chicken, bacon and pepperoni over the pizza. Cover with the shredded cheese.
Cooking:
Carefully place the pizza directly on the oven rack set midway or lower. Once the cheese starts to melt, turn off the oven and turn on the broiler. Monitor the pizza so the cheese does not burn!! Once the cheese is golden brown, carefully remove from the oven. Hint – pull the rack out instead of reaching in the oven.
Let the pizza cool for a minute or two before cutting with a pizza cutter. This will help the toppings stay in place.
Serve with your favorite beverage!
1 Package of Bacon
1 Dozen Eggs
1 Loaf of Fresh Bread
Butter or margarine
Tea or Coffee – Your preference
Orange Juice
First the bacon (use of tongs is strongly recommended):
Preheat oven to 225 degrees. With a good sharp knife, cut the package of bacon in half (this makes for easier frying). Place a non-stick frying pan on Medium heat. Let stand for 5 minutes. Add half strips side by side, until the pan is full. Turn bacon once one side is cooked (about 4 minutes – times vary). Once bacon is fully cooked, remove from pan and place on a dish covered with paper towel. Pat dry and then place in an oven safe dish and place in the preheated oven. Repeat until you have 3 – 4 half slices per person. Drain excess bacon fat into a mug and save for later.
Eggs and toast:
I recommend eggs fried over easy. To fry an egg, start with a clean non-stick frying pan placed on medium heat. Once the pan has been heated, add a small amount of bacon fat and swirl around the pan. Crack our eggs directly into the pan. Drop the egg into the pan slowly so the whites pour out first. If the pan is hot enough, the whites will begin to set and keep the yolk centered. Once the bottom is set (the whites become solid), with a spatula- carefully flip the egg. This takes practise for sure, but once you get the hang of it … you’ll be a pro.
Toast should be served golden brown. Trial and error with your toaster is needed here.
I like to serve food hot. Just after dropping your eggs into the pan, put your toast down. It should finish just as your egg is fully cooked. Plate your egg, butter the toast – add a couple of pieces of bacon from the oven and serve.
Sever with cold orange juice and hot tea (or coffee).
Pork Loin Chops (boneless)
Large bottle of VH Sweet and Sour Sauce (455ml)
Basmati Rice
Red, Yellow or Green Pepper
No-Stick Cooking Spray (Pam)
Small amount of butter.
Preheat oven to 300.
Lightly spray a baking dish with no-stick cooking spray. Place pork loin chops in the baking dish and cover with Sweet and Sour Sauce. Place in oven for 2 hours.
At the 1.5 hour mark prepare the Basmati Rice as per our instructions.
As the rice is cooking, cut up your pepper into small pieces. Melt the butter in a frying pan and throw in the pepper pieces. Fry for about 3 mins, until pieces are soft but not mushy.
Once the rice is cooked, mix in the pepper pieces.
Serve the pork and rice with sweet and sour sauce from the baking dish over the rice.
Pack of Chicken Wings
Bull’s-Eye Guinness BBQ Sauce
Salt
Pepper
Fresh Lime
Preheat your oven to 425 degrees
With a good sharp knife, separate the chicken wings at the joints, remove and throw away the tips.
Lay out the wings on the pan, close together but not on top of each other. Season with salt and pepper.
Place pan in the 425 degree oven and cook for 15 mins. Remove from oven and turn each wing over, season with Salt and Pepper and place back in the 425 degree oven for an additional 15 mins.
Remove from oven and increase temp to 450 degrees.
Apply the BBQ sauce to the wings, not too generously. Put back into the 450 degree oven for 15 mins. Remove from the oven and turn each wing over, apply the BBQ sauce to the wings. Place back in the 450 degree oven for 15 mins.
Once the wings are cooked, remove from the oven. Cut the lime into quarters and squeeze two slices over the wings. Let stand for 5 mins before serving.
NOTE:
I highly recommend the use of Pampered Chef’s Large Stoneware Bar Pan. The wings don’t stick and it is easy to clean up! If you do not use one of these pans, make sure you use parchment paper over whatever type of pan/sheet you decide to use – it will make the clean up so much easier.
4 – 5 Pork Chops
Homemade BBQ Sauce
Preheat oven to 350 Degrees
Lightly grease the pan with butter (if there is not a lot of fat on the chops, if so – skip this step)
Place Pork Chops in a baking pan large enough to hold them, say 13 x 9, and put the cover on.
If the pan has no cover, use tin foil.
Bake for 45 mins.
Remove the pan from the oven. If you like you can remove most of the liquid that has accumulated.
Pour in the BBQ Sauce so that the chops are covered.
Place back in the 350 degree oven for another hour.
Serve with Basmati Rice, corn and steamed broccoli.
1 cup of Ketchup
1/4 cup of Vinegar
1/2 cup of Water
Several Squirts of Mustard
Several Squirts of Worcestershire Sauce
Pinch of Salt
2 tblsp of Brown Sugar
Pinch of Pepper (freshly ground if available)
Mix together!
Makes a great sauce to cook your Pork Chops in, just double the ingredients.
