Tuesday, October 18, 2011

Acron Squash

1 Acorn Squash
1 large apple
2 teaspoons of cinniman sugar spice
1 cup of water

Pre-heat oven at 350 for 10 minutes
Cut the acorn squash in half and remove the seeds
Cut the apple into small chunks

Place a small amount of the cinniman sugar spice in the bottom of the acorn squash
place apple chunks in the acorn squash
Use the remaining cinniman sugar spice on top of the apples

In a cassorle dish add the cup of water
Place the acorn squash halfs into the dish
Cover with lid or foil
Place in over for 30-45 minutes

Round Roast


Roast (3-4 pounds)
Minced Garlic or garlic (2 cloves)
2 tbsp Salt
1/4 TSP Pepper
1/2 TSP dried rosemary
1 cup Redwine
3 tbsp floor
1/4 cup water
3 small/medium Potatoes
1 can of Carrots/1 cup of carrots

Chop the onion, garlic, potatoes, and carrots.
Put the onions, garlic, potatoes, and carrots in the crock pot and set the roast on the top.
Sprinkle with the salt, pepper, rosemary and thyme.
Pour in the wine.
Cover and cook on the High setting until the meat is very tender (about 5 hours).

Maple Pork Loin

Pork Loin
1 bottle of Maple Syrup
1/2 cup of water

Pour 1/2 cup of water into crockpot/slow cooker, place setting on 4 or 6 hours
Place pork loin in the water
add Maple Syrup

After 2-3 hours add 1/4 cup of maple syrup and let cook for 1-2 more hours.

Monday, September 12, 2011

Stuffed Veggie Peppers

• 1 bag of veggie meat crumbles or 3 cups of TVP (if using TVP separate steps are needed to cook the TVP)
• 1/2 cup uncooked rice
• 4 green bell peppers
• 2 (8 ounce) cans tomato sauce
• ¼ cup of onion
• 1 tomato
• 1 can of mushrooms
• 1 bag of shredded Mozzarella cheese
• A pinch of pepper and red pepper
• 1 teaspoon Italian seasoning or oregano
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Once the rice and fake meat are finished cooking place in skillet together, add a pinch of pepper, oregano, and red pepper. Cook for 3-5 minutes
3. If using fresh mushrooms slice them thin, cook on skillet till tender. Dice the tomatoe
4. Chop the onion, cook in skillet, then add mushrooms and tomatoes
5. Remove and discard the tops, seeds, and membranes of the bell peppers. Place the pepper in boiling water for 1-2 minutes. Remove and Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
6. In a bowl mix the onion, tomatoes, onion, rice and fake beef, mushrooms. The stuff the pepper with the filling mixture.
7. Place a small amount of sauce and cheese on top of the stuff pepper
8. Bake 45 minutes in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

Wednesday, May 11, 2011

Yummy potatoes

3 potatoes
Steak seasoning
Olive oil
Cayenne pepper
Black pepper

Preheat the oven to 400 for 10 minutes.
Cut the potatoes into small cubes
Place the potatoes into a baking dish
Add about 2 tablespoons of olive oil to the potatoes
Sprinkle steak seasoning, cayenne pepper, and black pepper on the potatoes.
Then mix the potatoes around so the olive oil and spices a spread evenly though the baking dish
Let the potatoes coke for 20-30 minutes.