This Food Tastes Funny

Dinner Idea's

I wanted to mix this page up a little bit as there are times when you want something quick and of course, there are days when you have more time to play in the kitchen. Below, you will find a quick fix section as well as a section for more in depth creations.

Whether you've just come home from work, are having dinner guests or your making one of your famous Sunday dinners I have added prep/cooking info to each of these recipe's so that you have an idea of the time you'll need to wow em at the dining table.



Lamb Ribs with Honey and Wine

INGREDIENTS
3 1/2 pounds lamb ribs
2 onions, chopped
2 teaspoons minced garlic
3 teaspoons honey
3 teaspoons olive oil
1/4 cup soy sauce
1 cup dry white wine
1 teaspoon ground black pepper
1 teaspoon salt
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon

DIRECTIONS
To Marinate: Place lamb in a 9x13 inch baking dish. In a small bowl combine the onions, garlic, honey, oil, soy sauce, wine, pepper, salt, lemon juice and cinnamon. Mix well and pour mixture all over lamb. Cover and refrigerate to marinate for 1 hour.
Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 70 minutes or until cooked through.




Slow Cooker Corned Beef and Cabbage

INGREDIENTS
4 large carrots, peeled and cut into matchstick pieces
10 baby red potatoes, quartered
1 onion, peeled and cut into bite-sized pieces
4 cups water
1 (4 pound) corned beef brisket with spice packet
6 ounces beer
1/2 head cabbage, coarsely chopped

DIRECTIONS
Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables. Pour the beer over the brisket. Sprinkle on the spices from the packet, cover, and set the cooker on High.
Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.




Awesome Slow Cooker Pot Roast

INGREDIENTS
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

DIRECTIONS
In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.



Meatloaf with Fried Onions and Ranch Seasoning

INGREDIENTS
1 1/2 pounds ground beef
2 eggs, beaten
1/4 cup ketchup
3/4 cup herb-seasoned dry bread stuffing mix
1/2 (1 ounce) package dry Ranch-style dressing mix
1 (6 ounce) can French-fried onions

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine meat, eggs, ketchup, stuffing mix, ranch dressing mix and fried onions.
Shape into loaf and fit into 9 x 5 inch loaf pan.
Bake, covered loosely with foil, at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until meat is thoroughly cooked.




Chili Rubbed Pork Tenderloin With Apricot Ginger Glaze

INGREDIENTS
2 (1 pound) pork tenderloins, trimmed

Spice Rub:
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon sugar
1 teaspoon salt
1/2 teaspoon ground black pepper

Glaze:
1 1/2 cups apricot preserves
1/2 cup barbecue sauce
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
1 tablespoon chopped cilantro
1 lime, juiced

DIRECTIONS
Place chili powder, garlic powder, sugar, salt and pepper in a jar; shake to blend. Rub spice mixture onto pork tenderloins. Cover tenderloins and refrigerate for 2 to 24 hours.
Prior to grilling, melt apricot preserves in saucepan over medium heat. Remove pan from the heat and stir in remaining glaze ingredients. Place half of the glaze in a serving bowl and hold for service.
Prepare grill at medium-high heat. Grill pork tenderloins for 15-20 minutes, or until the internal temperature of the pork reaches 160 degrees F. on an instant-read thermometer.
When approximately 4 minutes of cook time remains, brush the pork tenderloins with the apricot glaze remaining in the pan. Cook for 2 minutes, turn the pork tenderloins and brush glaze on other side. Cook for an additional 2 minutes. Remove pork from the grill and let set for about 5 minutes before slicing. Serve with reserved glaze.




Grilled Steak with Red Tomato Rice

INGREDIENTS
1/3 cup pineapple juice
3 tablespoons vegetable oil, divided
1 1/2 pounds flank or skirt steak
1 cup regular or converted rice
1 (26 ounce) jar Ragu® Old World Style® Margherita Smooth Pasta Sauce
2 cups chopped fresh cilantro, divided
1 cup water
1 cup frozen peas and carrots
3 teaspoons Knorr® Beef flavor Bouillon

DIRECTIONS
Combine 2 tablespoons oil, 2 teaspoons Knorr® Beef flavor Bouillon and pineapple juice in large resealable plastic bag. Add steak; turn to coat. Close bag and marinate in refrigerator at least 3 hours.
Heat remaining 1 tablespoon oil 3-quart sauce pot over medium-high heat and cook rice, stirring frequently, 3 minutes or until rice is golden. Stir in pasta sauce, remaining 1 teaspoon Bouillon, 1-1/2 cups cilantro, water and peas and carrots. Bring to a boil over medium-high heat. Reduce heat to low and simmer covered, stirring occasionally, 25 minutes or until rice is tender.
Remove steak from marinade, discarding marinade. Grill or broil steak to desired doneness. Arrange steak and rice on serving platter and sprinkle with remaining 1/2 cup cilantro.

Welcome to the Breakfast Page! I have included several different dishes here for you to try out that are mostly quick prep. It's the morning and you know as much as I do, that spending an hour in the kitchen so early is not good for anyone's health ..

tip: if you happen to have kids, give them some of that coffee your brewing, fill the sink with a mound of bubbles (secretely hiding the dishes underneath). Hand them a scrubber and watch that caffine kick in! Voila! A quick, easy, delicious breakfast and free dishwashing all in an hour...



Eggs Benedict Breakfast Pizza

Ingredients

12 eggs, well beaten
1 tablespoon butter
2 (8 ounce) cans refrigerated crescent rolls
1 (.9 ounce) package hollandaise sauce mix
2/3 cup milk
1/4 cup butter
3 cups diced cooked ham
1 cup shredded sharp Cheddar cheese

DIRECTIONS
Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour in eggs, and cook to desired degree of doneness, stirring constantly.
Preheat an oven to 400 degrees F (200 degrees C). Unroll crescent dough and place rolls on an ungreased 12 inch pizza pan with points toward the center. Press seams together and press up sides of pan to form a crust.
Prepare Hollandaise sauce according to package directions using 2/3 cup milk and 1/4 cup butter. Pour evenly over crescent roll crust. Spread scrambled eggs evenly over sauce, then top with cubed ham. Sprinkle lightly with shredded cheese.
Bake in preheated oven until bottom of crust is lightly browned, about 30 minutes.




Wake-Up Casserole

INGREDIENTS
8 frozen hash brown patties
4 cups shredded Cheddar cheese
1 pound cubed fully cooked ham
7 eggs
1 cup milk
1/2 teaspoon salt
1/2 teaspoon ground mustard

DIRECTIONS
Place hash brown patties in a single layer in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheese and ham.
In a bowl, beat eggs, milk, salt and mustard. Pour over ham.
Cover and bake at 350 degrees for 1 hour. Uncover; bake 15 minutes longer or until edges are golden brown and a knife inserted near the center comes out clean.




Ham and Cheese Breakfast Tortillas

INGREDIENTS
12 eggs
1/3 cup milk
3 slices cooked ham, diced
2 green onions, minced
salt and pepper to taste
4 ounces Cheddar cheese, shredded
4 (10 inch) flour tortillas
1/2 cup salsa

DIRECTIONS
Beat together eggs and milk. Heat a lightly oiled skillet (or non-stick pan) over medium high heat and cook egg mixture, stirring occasionally, until firm. When almost done, stir in ham, green onions, salt and pepper.
Spoon 1/4 of the egg mixture on top of each tortilla. Sprinkle the eggs with cheese, fold over the tortilla to make a roll and top with salsa if desired.




Parmesan Ham Frittata

INGREDIENTS
1/4 cup chopped onion
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons olive or vegetable oil
4 eggs
salt and pepper to taste
1/2 cup cubed fully cooked ham
1/4 cup grated Parmesan cheese

DIRECTIONS
In a 6-in. broiler-proof skillet, saute the onion, green pepper and garlic in oil. Reduce heat to medium. In a bowl, beat eggs, salt and pepper. Add egg mixture and ham to vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are nearly set, sprinkle with cheese. Broil 4-5 in. from the heat for 1-2 minutes or until eggs are completely set.




Eggs Benedict with Salmon

INGREDIENTS
3/4 cup plain low-fat yogurt
2 teaspoons lemon juice
3 egg yolks
1/2 teaspoon prepared Dijon-style mustard
1/4 teaspoon salt
1/4 teaspoon white sugar
1 pinch ground black pepper
1 dash hot pepper sauce
8 eggs
8 slices rye bread
8 ounces smoked salmon, cut into thin slices
1 tablespoon chopped fresh parsley, for garnish
1 teaspoon capers, for garnish

DIRECTIONS
To make the sauce: In the top of a double boiler, whisk together yogurt, lemon juice, egg yolks, mustard, salt, sugar, pepper and hot sauce. Cook over simmering water while stirring constantly, for 6 to 8 minutes, or until sauce is thick enough to coat the back of the spoon.
In a large stock pot heat 2 quarts of salted water to a boil. Carefully break the eggs one at a time into the boiling water. When all the eggs have been added, reduce the heat to medium. When the eggs float to the top, remove them with a slotted spoon and let drain briefly.
To assemble final dish: Toast bread slices and place on warm plates. Top each piece of toast with a slice of smoked salmon and a hot poached egg. Drizzle with yogurt sauce; garnish with parsley and capers.