Hard Boiled eggs

 Place eggs in a single layer in a saucepan; cover with cold water by an inch.
 Bring to a simmer/barely boiling over medium-high heat.
 Reduce heat to lowest setting, cover and cook at the barest simmer for 10 minutes.
 Pour off hot water and run cold water over the eggs or immerse in cold water until completely cooled.
Then refrigerate.


Best when eaten with lots of salt :)


An alternate way to cook a lot of eggs at once is in the oven:

Preheat the oven to 325 degrees.  Position the oven racks in the center of the oven.
Place the eggs in mini-muffin pans and bake for 30 minutes.
When the eggs are done, fill a large bowl with ice water and move the eggs into the bowl.

Another way to hardboil eggs: in the RICE COOKER

Put 3 soaking wet paper towels in the bottom, top with eggs, push the button down. Two minutes after it pops, remove the eggs.

Easy BBQ pork roast

Place a 2-lb pork tenderloin in a slow cooker, pour a 12-oz can of root beer over

it and cook on high for 4-6 hours. Discard juice, cover pork with an 18-oz bottle


barbecue sauce and heat until sauce is warm. Serve on buns. 

Traditional mashed potatoes

This recipe makes 6 servings. You'll want more...

6 medium russet potatoes, peeled and cubed
1/2 cup milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Chicken Parmesan Casserole

In 9x13 pan, pour in 2 tbsp olive oil, 2 cloves garlic, crushed, and red pepper flakes (optional -- I don't use them). Spread them around the pan.

Cover bottom of pan with 6 boneless skinless chicken breasts (I cut mine into smaller pieces for faster cooking and easier serving. Tenderloins would work well.)

Cover with 2 cups marinara sauce and 1/4 cup chopped basil (I didn't have any fresh, so I just sprinkled on some dried basil).

Add 4 oz shredded mozzarella and 2 oz. grated parmesan.

Add 1 (5-oz) package garlic croutons and spread them evenly over the top.

End with another 4 oz mozzarella and 2 oz. parmesan.

Bake covered at 350 for 35 minutes (Could be more, depending on the size of the chicken breasts. Always check first.)

Mongolian Beef (or you can add some broccoli and call it "Beef and Broccoli")

1 lb of flank steak, thinly sliced crosswise (I used pre-sliced stir fry beef)
1/4 cup of cornstarch
3 teaspoons of canola oil
1/2 teaspoon of grated ginger (about 1/2 inch piece)-- (I used ground ginger)
1 tablespoon of chopped garlic (about 2 -3 large cloves)
1/2 cup of water
1/2 cup of soy sauce (I use low sodium)
1/2 cup brown sugar
1/2 teaspoon of red pepper flakes (I omitted these so as to not scare off the kiddies)
3 large green onions, sliced crosswise into thirds

Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch.

Make the sauce:
Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:
Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Lemon chicken

Melt 2 Tbsp butter in fry pan. 

Layer on 4 Chicken Breasts, or Chicken Tenders. ( I did 10-12 tenders)

Sprinkle with 1 pkg. Italian Seasonings Salad Dressing Mix

Add juice of 2 lemons. (4-6 Tbsp lemon juice)

Cook until tender. Put the lid on at first, then take off at the end in order to brown and absorb seasonings.

Don't let all the sauce cook down!  You want some sauce to pour over the chicken and rice when you serve it!

Buttermilk Syrup

This recipe is from Magleby's restaurant.  Serve it over pumpkin pancakes for a truly decadent meal.

½ c. butter                     

1 c. sugar

½ c. buttermilk

Boil together for 1 minute

Add:

1 tsp. baking soda         

1 tsp. vanilla