Author: phomlish

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Lemon Aioli Sauce

Lemon Aioli Sauce
Ingredients
  1. 1/2 cup mayo
  2. 1 tsp lemon zest
  3. 2 Tbsp lemon juice
  4. 1 garlic clove pressed or finely minced
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Tomato, Cucumber and Onion Salad

Tomato, Cucumber and Onion Salad
Ingredients
  1. 2 tomatoes, diced sliced or cubed
  2. 4 cucumbers, sliced
  3. 1 medium sliced onion
  4. 1/4 cup vinegar
  5. water
  6. black pepper to taste (I use what seems to be a massive amount but I like it)
Instructions
  1. Add everything to a seal able container.
  2. Add enough water to cover the goodies.
  3. Shake it up.
  4. Serve chilled.
Notes
  1. Finished it? Just replace the goodies you ate to the liquid and chill a new batch.
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squash and zucchini salad

squash and zucchini salad
Ingredients
  1. 12 Ounce box tri-color Rotini pasta
  2. 2 Tbs quality oil (like safflower)
  3. 1 medium yellow squash
  4. 1 medium zucchini
  5. 1 lbs baloney cut into bite sized pieces(I like the kind with cheddar cheese).
  6. 1/4 cup grated Asiago cheese
  7. 1 medium can black olives, sliced
  8. 30 cherry tomatoes, cut in 1/2. (whole if you have to use grape tomatoes)
  9. 1/3 cup fresh diced oregano
  10. 1/3 cup quality oil
  11. salt & pepper
Instructions
  1. cook the pasta per al dente instructions. Immediately drain. Put it in a large bowl and stir in 2 Tbs oil.
  2. cut the squash and zucchini into bit sized pieces. Microwave for 5 or 6 minutes. Should be tender with some crunch. not mushy! Add to the bowl.
  3. add remaining ingredients to the bowl, stir.
  4. Allow to sit for at least two hours.
  5. Serve room temperature or chilled.
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Broccoli Salad

Broccoli Salad
Ingredients
  1. 1 lbs bacon
  2. 2 broccoli heads
  3. 2 scallions
  4. 1 cup shredded cheese (cheddar and jack is nice)
  5. 1 cup mayo
  6. 1 Tbs sugar
  7. 2 Tbs apple cider vinegar
  8. 1/4 cup sunflower seeds
Instructions
  1. cut the bacon into small pieces, fry until crispy brown. Drain, pat dry and put aside
  2. cut the broccoli into small pieces. microwave on high for 3 minutes.
  3. dice the scallions into small pieces
  4. mix everything together except the bacon
  5. serve chilled after sprinkling the crispy bacon on each serving
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Mayonnaise Grandma Edith

Mayonnaise Grandma Edith
Ingredients
  1. 1 egg beaten
  2. 1 cup sugar
  3. 2 tsp salt
  4. 1/2 cup flour
  5. 1 cup apple cider vinegar
Instructions
  1. beat it all up, cool
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Green Bean Casserole

Green Bean Casserole
Ingredients
  1. 2 pounds fresh green beans (cut off stems and possibly cut in 1/2 depending on how you like your beans)
  2. 2/3 cup milk
  3. dash worcestershire sauce
  4. 1/2 cup grated Parmesan cheese
  5. 1/4 teaspoon salt
  6. 2 (10.75 ounce) cans cream of chicken soup or 2 cans cream of mushroom soup or 1 can cream of chicken soup and 1 can cream of mushroom soup
  7. 1/4 teaspoon ground black pepper
  8. 1 (6 ounce) can French-fried onions, divided
Instructions
  1. Combine green beans, milk, salt, & black pepper, and in a slow cooker.
  2. Cover and cook on low for 1 hour.
  3. Add Parmesan cheese, cream of chicken soup, and half the can of French-fried onions
  4. Cook on Low for 4 hours. Stir every 1/2 hour (yeah right, as if you have time for that. Stir at LEAST every hour)
  5. Check the beans. They should be getting a bit soft but still crunchy. If not you might need to cook on high for a bit. This is an art not a science- some people like crunchier beans and some like them as limp as a noodle.
  6. Cook 2 more hours. Check them often and switch between keep warm, low, or high as you consider your target crunchiness/limpness.
  7. Top casserole with remaining French-fried onions and broil in oven for a FEW minutes. Watch it constantly. That stuff burns quickly.
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mincemeat pie

mincemeat pie
Ingredients
  1. beef
  2. suet
  3. golden raisins
  4. citron?
  5. Dates
  6. figs
  7. cherries
  8. apricots
  9. molasses
  10. brown sugar
  11. applejack brandy or sherry
  12. apple cider
  13. green apples
  14. quince (or bartlett or chinese pear)
  15. 1 tablespoon ground mace
  16. 2 teaspoons ground cinnamon
  17. 1 teaspoon ground nutmeg
  18. 2 teaspoons ground allspice
  19. 2 tablespoons white pepper
  20. candied orange, lemon, citron
  21. one pie crust
Instructions
  1. Then bake in a 400 degree oven for about 45 minutes, or until the crust looks golden brown.
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Chinese Shrimp Rolls

Chinese Shrimp Rolls
Ingredients
  1. 1 tablespoons vegetable oil
  2. 2 teaspoons grated ginger
  3. 2 cloves garlic, minced
  4. 1 cup finely chopped green cabbage
  5. 1/2 carrot, shredded (about 1/2 cup packed)
  6. 6 ounces small shrimp, finely chopped
  7. 3 scallions, thinly sliced on the diagonal
  8. 2 tablespoons mirin
  9. 1 tablespoons soy sauce
  10. Kosher salt and freshly ground black pepper
  11. 1/2 teaspoon toasted sesame oil
  12. 1/2 cup mung bean sprouts
  13. 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note)
  14. 1 large egg, beaten
  15. Peanut or canola oil, for frying
Instructions
  1. Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside.
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Maryland Crab Soup

Maryland Crab Soup
Ingredients
  1. 1 bay leaf
  2. 1 cup chopped celery
  3. 1 cup chopped onion
  4. 1 cup yellow corn
  5. 1 quart beef broth
  6. 1 quart chicken broth
  7. 28 oz whole tomatoes
  8. crab meat
  9. cooked crab claws
  10. optional old bay seasoning or ground cayenne pepper
Instructions
  1. cook everything until vegetables are tender
  2. add crab meat and claws and serve
  3. optionally add old bay seasoning to taste
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Roasted Carrots

Roasted Carrots
Ingredients
  1. thin carrots, greens attached
  2. 2 Tbs olive oil
  3. 2 Tbs balsamic vinegar
  4. 5 garlic cloves, minced
  5. 1 Tbs fresh thyme, minced
  6. salt&pepper
  7. 2 Tbs fresh parsley
Instructions
  1. preheat oven 350 degrees F
  2. slice once lengthwise any thick carrots
  3. toss everything except parsley
  4. roast 35 to 40 minutes, until tender
  5. sprinkle with parsley and serve immediately
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