Food Guide and Recipes

Sautéed Chicken with Swiss Cheese and Mushrooms

Delight family and friends with this wonderful recipe. Make a normal everyday dinner. Enticing and well decant. It is a family favorite and asked for often at my house.

Ingredients:

1 skinless chicken per person

1/3 cup flour

Salt and pepper to taste

3 tablespoons butter or margarine

1 cup sliced green onions

1/3 cup chicken broth

1 can cream of mushroom soup

1 can sliced mushrooms

1 8oz. Package of Swiss cheese slices

Pound each chicken breast until ¼ inch thick with a mallet or place in a plastic bag and hit with a spice jar, or anything that has a flat surface. Continue reading ‘Chicken Breasts Swiss and Mushroom’ »

Cook the Best Turkey Ever

First, decide how many you are cooking for. Buy early enough so the bird can thaw.

- 1 aluminum disposable pan
- 1 Turkey
- 1 flavor injector optional
- 1 meat thermometer
- 1 cup margarine
- 2 cans chicken broth
- 3 Tablespoons chicken seasoning
- 1 teaspoon sage optional
- 1 teaspoon parsley optional

Get an aluminum disposable pan for cooking the turkey. Thaw the bird in the refrigerator for 3 days. Thoroughly wash the bird, inside and out. Remove the neck and the heart, liver and anything else in the turkey. Set in pan. Breast side down (Yes DOWN). Set aside Continue reading ‘Cook the Best Turkey Ever’ »

Weekend hunters and regular sportsman alike need to have a safe, dry place to store their firearms. A well-constructed gun cabinet can protect your equipment and keep it organized, but perhaps more importantly prevents deadly mishaps caused by unaware children or boisterous pets. Though you may need one soon, there are several things to consider before heading out in search of the perfect storage for your weapons and munitions.

There are many different types of storage units for your guns. The varying sizes and styles serve specific purposes related to the kind of firearms you are storing as well as how you want to store them. Continue reading ‘Gun Cabinet Things You Should Know About’ »

By understanding the difference in farming methods, the variation in price between factory and traditionally farmed turkeys soon becomes apparent. The legal guidelines for the welfare of factory farmed poultry are incredibly poor. Turkeys have little space to move, with the weak often being tramped and suffocated by the bigger birds. With so little space, the farmer is often unable to collect the dead and ill birds from the floor, and so they are often left to decompose in the sheds. This, as well as the overcrowding, contributes to unbearable toxic fumes within the sheds. This is intensified by the fact that the sheds are enclosed and constantly lit, again to speed up production.

The process is made as quick as possible by the use of antibiotics and food additives for growth promotion, allowing a turkey to be reared in just 5 or 6 weeks. This has a hugely detrimental effect on the flavour and texture of the meat, as muscles and tissues are severely underdeveloped. Continue reading ‘How to choose your christmas turkey – battery or free range turkeys?’ »

As a busy mom and wife, I am always looking for easy and time saving chicken recipes, and this one fits all of those ‘mom’ requirements.

What I like about this recipe is the fact that it is made with every day ingredients that you most likely have on hand. To save time, I will make step 1 the day before and then refrigerate it in a container. The next day, I will reheat the step 1 ingredients in the microwave for 1-2 minutes and then proceed with step 2. I do this so that I am not spending an hour in my kitchen on a busy work or school night. Continue reading ‘Family Dinner – Baked Chicken Mozzarella Recipe’ »

Duck has moved out of the fringes of gourmet style of eating. No longer can you only find duck at the finest restaurants and culinary houses, but you can now buy delicious duck fillet at your local supermarket – so you can try and make it at home!

I was super excited last month to discover that Coles now carries duck. I know most butchers have always had duck, but I think it’s a pretty significant sign where home cooking’s headed when you can buy delicious duck at Coles. Maybe it’s MasterChef or the economic downturn having people becoming more adventurous with their domestic cuisine, but duck is no longer just for the gourmet professionals. Continue reading ‘Relatively Easy Duck a L’Orange recipe’ »

INGREDIENTS:

2-3 packs of smoked sausage cut up into slices about ½ inch thick

1 large onion sliced thin

2 cloves minced garlic

2 sliced bell peppers (green, red, or yellow)

2 6oz can tomato paste

20 oz tomato juice

2 tsp sugar

meat seasoning (we use Tex-joy, but Tony’s or any other will work)

2 tsp of butter

Brown and season sausage slices and drain off excess grease.Leave sausage out of pot for next step. Scoop in 2 big table spoons of butter. Throw in sliced bell pepper, garlic, and onion. Simmer until onions and peppers are soft or clear. Add tomato paste, tomato sauce, sugar and stir. Add sausage and let cook on medium covered for around 45 minutes. If gravy is a little thick you can add water. Continue reading ‘How to make Sausage and red gravy, A southern Favorite!’ »

The inspiration for this Vegetarian Moussaka came after I had drawn a blank with many other vegetarian moussaka recipes. I love using butternut squash – it is both filling and nutritious. Therefore, using butternut as a base in this dish meant that there didn’t have to be as much bulky pulse added. The result is a very satisfying dish, rich in flavor and packed with nutrients.

With regards to roasting the butternut squash: peel the butternut. Next, chop the butternut into inch (2½ cm) cubes, discarding the seeds. Place the cubes on an oiled baking tray. Massage a little oil over the butternut cubes and roast them in a moderate oven for about 30 – 40 mins, until they are cooked. Simple! Continue reading ‘Vegetarian Moussaka – a delectable way to use Butternut Squash’ »

As a busy mother and grandmother, I don’t have a lot of time to spend in my kitchen preparing dinner every night. What I like about these 3 pork chop recipes is that they are easy to prepare and made with ingredients you most likely have on hand.

All of these recipes take less than 60 minutes from preparation to serving time. You can make the recipe the day before and refrigerate it for the following day. Just reheat in your microwave for 4 to 5 minutes and dinner is on the table in a flash. Continue reading ‘3 Easy To Prepare Pork Chop Dinner Recipes’ »

Homemade chicken-n-pastry is enjoyed by many, providing one is willing to take the time to prepare this awesome dish. First you can purchase chicken thighs or breast ,which ever suits your taste the best. Remove the skin and thoroughly clean the chicken. Place chicken in a large pot of either water or chicken broth, add a can of cream of chicken or cream of celery soup, bring to a boil and reduce heat, cookingfor approximately 30 minutes.

When preparing your pastry, use all purpose flour, mix in a bowl with either warm water or warm milk. First you may want to sift the flour. Mix and knead to the point where the flour is like a soft ball. Once you’ve reached this point your ready to roll and cut your dough. Continue reading ‘Delicious Homemade Chicken n Pastry’ »

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