Who doesn't love a good donut?
This recipe is so simple that my niece came up with it. She used canned refrigerated biscuit dough for this recipe. Enjoy!
2 cans refrigerated biscuit dough
2 c vegetable oil
1/2 cup sugar (regular or dietetic)
2-3 T ground cinnamon
In a shallow bowl combine sugar and cinnamon. Mix well.
Unroll biscuits from can.
With a clean cap from a pop or water bottle, punch a hole out of the biscuits. We use leftover dough to make donuts dots.
Heat oil on high in deep pan. When the temp reaches 365 *F, it's ready. You can tell this by using a deep fry thermometer.
Drop a few doughnuts in the oil. Cook donuts 3 - 5 minutes or until golden brown. While frying, turn donuts over once to cook evenly. Repeat cooking process with remaining donuts.
Drain fried donuts on plate lined with paper towels.
Dredge cooled donuts in sugar cinnamon mixture, coating both sides of donuts.
Makes 20 donuts, (5 servings).
Love the recipes, Please suscribe here
Posts
All Comments
Sunday, January 24, 2010
Monday, January 11, 2010
Double Play Panini ™
This is a very simple recipe for my version of a Panini. It's called double play because there are 2 kinds of nitrate free meat and cheeses used.
I've used ham, salami, Provolone and Swiss cheese. I've used a regular skillet, but this recipe also works on a grill pan, a panini maker or even on an outdoor grill.
Feel free to experiment and use what meats, bread, cheeses, vegetables you like. Try to use nitrate free if possible. You can even make this sandwich vegan, if desired.
Sandwiches
8 slices each: bread
4 slices each: Provolone, Swiss Cheese ( lean), ham (lean), hard salami
1 Roma tomato (sliced)
4 lettuce leaves
Dressing
1/4 c + 1- 2 T olive oil
1/4 tsp lemon juice
1 small clove garlic (crushed, chopped)
1/8 tsp pepper
1/2 tsp each: dried parsley, dried basil
In a small bowl combine: 1/3 c olive oil, lemon juice, garlic, pepper, parsley and basil. Mix well and set aside.
I've used ham, salami, Provolone and Swiss cheese. I've used a regular skillet, but this recipe also works on a grill pan, a panini maker or even on an outdoor grill.
Feel free to experiment and use what meats, bread, cheeses, vegetables you like. Try to use nitrate free if possible. You can even make this sandwich vegan, if desired.
Sandwiches
8 slices each: bread
4 slices each: Provolone, Swiss Cheese ( lean), ham (lean), hard salami
1 Roma tomato (sliced)
4 lettuce leaves
Dressing
1/4 c + 1- 2 T olive oil
1/4 tsp lemon juice
1 small clove garlic (crushed, chopped)
1/8 tsp pepper
1/2 tsp each: dried parsley, dried basil
In a small bowl combine: 1/3 c olive oil, lemon juice, garlic, pepper, parsley and basil. Mix well and set aside.
To assemble sandwiches: Layer 2 slices of ham and salami, 1 slices of provolone and the Swiss on 4 slices of the bread. Top with tomato slices and lettuce leaves.
Take remaining bread and drizzle or smear dressing on one side of bread. Top sandwiches with the bread dressing side down.
To heat: Heat grill pan or skillet over medium high heat. Reduce heat to medium and add oil. Place 1 sandwich in skillet. Place small pan over sandwich to press down on sandwich. Cook on 1 side for 3 -5 min or until brown. Flip over and cook on other side for 3-5 min or until brown. Repeat cooking process with remaining sandwiches.
Makes 4 servings.
Take remaining bread and drizzle or smear dressing on one side of bread. Top sandwiches with the bread dressing side down.
To heat: Heat grill pan or skillet over medium high heat. Reduce heat to medium and add oil. Place 1 sandwich in skillet. Place small pan over sandwich to press down on sandwich. Cook on 1 side for 3 -5 min or until brown. Flip over and cook on other side for 3-5 min or until brown. Repeat cooking process with remaining sandwiches.
Makes 4 servings.
Thursday, December 31, 2009
Kitchen Sink Omelette ™
I call this recipe Kitchen Sink Omelette because I put everything but the kitchen sink in it!
This is a great basic recipe for breakfast or anytime. Feel free to experiment and add the fillings that you like. You can also make this recipe with egg whites and without the ham too.
1-2 T butter
2 eggs
1 T each: diced mushrooms, diced bell pepper, sliced scallions, diced ham, shredded cheddar cheese,
2 cherry tomatoes halved (you can use grape tomatoes)
1/4 tsp pepper
1/8 tsp salt (optional)
1 small clove diced crushed garlic
Crack eggs over a small mixing bowl, beat well (10-15 seconds).
Add remaining ingredients to eggs.
In a medium skillet heat butter on medium high heat. Add egg mixture.
Gently push egg mixture from side of pan. Cook on one side for 2-3 minutes. Flip omelette over to cook on other side for 2-3 min or until done.
Makes 1 serving.
This is a great basic recipe for breakfast or anytime. Feel free to experiment and add the fillings that you like. You can also make this recipe with egg whites and without the ham too.
1-2 T butter
2 eggs
1 T each: diced mushrooms, diced bell pepper, sliced scallions, diced ham, shredded cheddar cheese,
2 cherry tomatoes halved (you can use grape tomatoes)
1/4 tsp pepper
1/8 tsp salt (optional)
1 small clove diced crushed garlic
Crack eggs over a small mixing bowl, beat well (10-15 seconds).
Add remaining ingredients to eggs.
In a medium skillet heat butter on medium high heat. Add egg mixture.
Gently push egg mixture from side of pan. Cook on one side for 2-3 minutes. Flip omelette over to cook on other side for 2-3 min or until done.
Makes 1 serving.
Friday, December 25, 2009
Tuesday, December 15, 2009
Comfort Noodles ™
-What's more comforting than your moms' home cooking.
This is a easy quick side dish that reminds me of that. I've used crushed saltines for this recipe. You can even use oyster crackers too. You can crush them in a plastic baggie using a rolling pin or with your hands. Enjoy!
1 package egg noodles (12 oz)
2 T approx softened butter
3/4 c approx. crushed saltine crackers
1/4 tsp black pepper
1/8 tsp salt (optional)
Cook noodles according to package.
Place crackers in plastic baggie. Go over crackers with rolling pin until they are finely crushed. You can your fingers to squeeze crackers too.
Drain noodles and return to pot.
While noodles are warm add butter, toss noodles. Add salt, pepper and crushed crackers to noodles. Toss well to coat noodles.
Serves 6
This is a easy quick side dish that reminds me of that. I've used crushed saltines for this recipe. You can even use oyster crackers too. You can crush them in a plastic baggie using a rolling pin or with your hands. Enjoy!
1 package egg noodles (12 oz)
2 T approx softened butter
3/4 c approx. crushed saltine crackers
1/4 tsp black pepper
1/8 tsp salt (optional)
Cook noodles according to package.
Place crackers in plastic baggie. Go over crackers with rolling pin until they are finely crushed. You can your fingers to squeeze crackers too.
Drain noodles and return to pot.
While noodles are warm add butter, toss noodles. Add salt, pepper and crushed crackers to noodles. Toss well to coat noodles.
Serves 6
Wednesday, December 2, 2009
Pizza Sauce
Folks, don't this at home! I fought the pizza dough and the dough won!
After an attempt at grappling with pizza dough, I decided the only good that came out of this experiment is my quick and easy pizza sauce.
Next time I'll just leave making the crust to the pizza dough professionals.
Pizza Sauce
2 small cans (8 oz) tomato sauce
2 cloves chopped garlic
1/4 tsp pepper
1 tsp each: dried basil, olive oil
1/8 tsp salt (optional)
1/2 tsp each: dried oregano, dried parsley
Heat saucepan on medium high.
Combine tomato sauce and remaining ingredients in pan. Reduce heat and cook for 5-10 minutes, stirring constantly. Let it reduce to get desired consistency.
Makes 1 cup.
After an attempt at grappling with pizza dough, I decided the only good that came out of this experiment is my quick and easy pizza sauce.
Next time I'll just leave making the crust to the pizza dough professionals.
Pizza Sauce
2 small cans (8 oz) tomato sauce
2 cloves chopped garlic
1/4 tsp pepper
1 tsp each: dried basil, olive oil
1/8 tsp salt (optional)
1/2 tsp each: dried oregano, dried parsley
Heat saucepan on medium high.
Combine tomato sauce and remaining ingredients in pan. Reduce heat and cook for 5-10 minutes, stirring constantly. Let it reduce to get desired consistency.
Makes 1 cup.
Subscribe to:
Posts (Atom)
