Friday, June 29, 2012

~ Fried Rice ~

Nothing like Fried Rice to satisfy your appetite! It is part of our Asian Cuisine selection

Here is all you need, The Fried Rice package, and actually per the instructions on the back of the package, just water. I have tried it with water and it is okay but I like to use chicken broth to add even more to it, so I used that instead but it is optional.

Boil 1 and 1/2 cups of water (in my case I used chicken stock)..

add contents of package, stir, cover and let stand 5 minutes until water is absorbed.
 Refrigerate for 1 hour or up to 3 days.  I do mine in the morning and keep in refrigerator until evening dinner making time. Fried Rice cooks better the longer the rice sits in refrigerator.

Heat 1 Tbsp of vegetable oil in wok or skillet. Sir fry the rice for at least 1 minute until browned. Push rice to the side...
scramble 1-2 eggs and then stir into rice (I did it separately and added it to the rice above). If desired, add 1 cup of cooked peas and/or carrots.

This is easy and fun to make! I just made it my main meal with 2 egg rolls on the side. Yum!!

Here is the picture from the website

Tuesday, June 19, 2012

~ Etoufee ~

Well I knew this would happen eventually...I made this dish the other night and my husband deleted the photos I took thinking I had already downloaded them ...well I hadn't.  So I apologize that I will not have all the photos to post here.  I'm definitely making it again because we loved it, and I'll post again then with step by step photos as usual!  

I guess I've been living under a rock because I didn't even know what Etoufee was and didn't know what to expect.  I made it with shrimp and we had it over Rice Pilaf and it was really good!  We had some leftover and hubby had it on toast the next day.

Here's the Directions: Cook 1 lb of your choice of meat (shrimp,crawfish, or ground sausage) in a large pot with 1/2 cup margarine and 1 chopped celery stalk.  I did not include the celery stalk as hubby does not like it (I could probably list what he DOES like and the list would be a short one). I would have liked the celery in it as it would have added some more texture (and that slight celery crunch to the dish). Add the Etoufee mix , 1 1/2 cups water, and 1 (8oz) can tomato sauce.   Cook on low for 20 minutes. Serve over rice. Makes 4 cups.

Here is the photo from the website. It just really had a nice flavor!
Get some here

Tuesday, June 12, 2012

~ Mexican Meatloaf ~

Ready for some yummy meatloaf with a mexican flair?

Here are the ingredients needed: Mexican Meatloaf mix, cheese (I had some leftover cheddar) but can use a mexican blend or other grated cheese of your choice, 1 lb ground beef, 1 cup picante sauce, small can chopped green chiles.

Combine 1 lb ground beef, 1/2 cup picante sauce, and contents of package.

Mix well and press into ungreased 9 x 5 loaf pan.

Combine 1/2 cup picante sauce, 1/2 of a 4 oz can of chopped green chiles (optional) and 1/2 cup cheese..

..and pour over top of meatloaf.  Bake at 375 degrees for 30 minutes or until done. Mine took 50 minutes so may want to check a center slice at 30 minutes and see if done.

Done and Delish!

Here is the photo from the website

Friday, June 8, 2012

~ Amaretto Frosted Pecans ~

We have several different Pecan delights offered at the website!

I have often just eated these treats straight out of the bag. But today I added it to my salad and it was terrific!

What you need:

Salad of your choice. I had an herb mix Salad

Simply add to salad!

 I scattered Amaretto Frosted Pecans throughout my salad
 and added an oil and red wine vinegar dressing. It was like having a gourmet salad!  Excellent!

And I still have some pecans left over for snacking!

Here is the photo from the website

Wednesday, June 6, 2012

~ Lemonade Pie ~

 Who wants dessert?!

I just love the graham cracker crust mini pie crusts. It is just the right amount of dessert and I can freeze single portions for future snacks!

Here is what was needed:

 The Lemonade pie mix, 16 oz cream cheese, ready crust (you can use a full pie graham crust or if you want a regular pie crust (baked), and 8 oz Cool Whip.

 Mix 16 oz of softened cream cheese with the pie mix using an electric mixer.

Stir in 8 oz carton of thawed Cool Whip.

Pour into graham crack crust. Chill for 4 hrs in refrigerator or 2 hours in freezer

There you have it! I topped mine with whipped cream and a cherry! Mmmmm!

Here is a photo of the picture on the website. This was done in one large round pie shell.