This picture is of a tomato basil cracker recipe. I cooked tomatoes in the oven for about an hour in 200 degrees F. Then I put the tomatoes in a liquid measure and filled it to 1 cup of water. I put it in the cracker recipe and sprinkled onion salt and basil on top. You have to play with this recipe and make some fun flavored crackers like garlic and parsley or taco seasoning. It’s a really good cracker recipe.
- 1 and 3/4 cup whole wheat flour
- 1 and 1/2 cup white flour
- 3/4 teaspoon salt
- 1/3 cup oil
- 1 cup water
- salt for sprinkling
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
- On a lightly floured surface, roll out the dough as thin as possible – no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife. Prick each cracker with a fork a few times, and sprinkle with salt.
- Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
We had the best dinner today… I’m stuffed. We had beans, rice, and steamed eggs. It was so yummy! It sounds like a weird combination but it was our Brazilian mixed with Chinese dinner. It was great. Steamed eggs was something I ate all the time growing up.
- 10 – 12 small chunks of chicken (Size of a quarter)
- 4 Eggs
- 3/4 cup Water
- 1 teaspoon Soy Sauce
- 1 Chicken Bullion Cube
- 1/2 teaspoon Salt
- 1 Green Onion Chopped
- Other Optionals: corn, green peas, frozen carrots
- In a heat safe bowl (glass, stoneware, or porcelain), whisk eggs, water, salt, green onion, and soy sauce together.
- Add chicken chunks.
- Steam bowl in steamer for 40-45 minutes over medium high heat or until egg is cooked in the middle.
- Serve with rice.
First Christmas together as a married couple! Merry Christmas and Happy New Year!
This is really good and it tastes just like mashed potatoes!
- 1 medium head cauliflower
- 1 tablespoon cream cheese, softened
- 1/4 cup grated Parmesan
- 1/2 teaspoon minced garlic
- 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon chopped fresh or dry chives, for garnish
- 3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
This is what we made with all those left over sweet potatoes from Thanksgiving!
- 1 (1 pound) sweet potato = 3 Cups
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
||Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
||Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
||Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.