Recipes to Live by

4 (8 ounce) baking potatoes 2 tablespoons butter, melted salt and pepper to taste 2 tablespoons finely grated fresh Romano cheese 1 tablespoon seasoned dry bread crumbs Gather the ingredients. Preheat the oven to 425. Peel potatoes and place in a bowl of cold water to prevent browning. One at a time, dry potatoes and place a chopstick on either side.    Using a sharp knife, slice potato crosswise at 1/8-inch intervals, cutting until the knife touches the chopstick, being careful not to cut all the way through so the potato stays intact. Arrange potatoes cut-side up in a shallow baking dish or small roasting pan. Drizzle with 1/2 of the melted butter, then season with salt and pepper. Bake in the preheated oven for 35 to 40 minutes; drizzle with remaining butter and sprinkle Romano cheese and bread crumbs on top. Season with a little more salt and pepper and bake until nicely browned, about 20 minutes.

  Simple guacamole dip What You'll Need 2 ripe avocados, halved, with seeds removed 1 teaspoon grated onion 2 teaspoons lime juice 1/4 teaspoon garlic powder What to Do Cut avocados into quarters and peel. In a medium bowl, mash avocado with a fork. Add remaining ingredients and mix well. Serve, or cover tightly and refrigerate for 1 hour. This is best served the same day. 

Ingredients   1 cup cooked macaroni   1/2 cup mayonnaise  1/4 cup chopped onion  1 T. Worcestershire sauce    1 (7 1/2 oz) can crab meat  drained  1 can cream of mushroom soup  1/4 cup chopped green pepper  1 cup chopped celery  1/2 t. salt/pepper  1 (4 1/2 oz) can shrimp  drained  1/2 cup butter crumbs    1. Cook macaroni and drain.     2. Combine macaroni, soup,  mayonnaise, pepper, shrimp and crab meat and mix well.  3. Pour into 2 1/2 quart  casserole and top with crumbs and dots of butter.    4. Bake at 350 for 30 minutes.   Double recipe for 13X9" pan, except for green pepper,  onion, and celery .

 Great for vegetarian potlucks. Salad   Serves 12    3 Roma tomatoes seeds removed, diced 2 ripe avocados diced ⅓ cup red onion diced 15 oz black beans rinsed and drained 1 ½ cups frozen sweet corn thawed 1 bell pepper diced (I used half a green and half a red) ▢  1 jalapeno pepper seeds removed, diced into very small pieces ▢  ⅓ cup Cilantro finely chopped DRESSING ⅓ cup olive oil 2 tablespoons lime juice fresh preferred 2 tablespoons red wine vinegar 1 teaspoon sugar ½ teaspoon salt ½ teaspoon pepper   ¼ teaspoon garlic powder Tortilla chips for serving  Instructions  Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder. Pour dressing over other ingredients and stir/toss very well. Keep refrigerated. If ...

  5 cups water  1/4 cup dried shrimp or one pack Dashi  1 egg beaten  1/4 cup miso dissolved in 2 tablespoons water  green onions/Napa cabbage Tofu sliced in 1/2 inch cubes Soak shrimp in 5 cups water for 15 minutes. Boil shrimp for 10 minutes or longer and add sliced Napa cabbage  miso, egg, tofu, and green onions or other vegetables.  Stir, then turn off heat and remove from heat  From lid of miso container- Use Dark miso

Ingredients Dough 2 and 3/4 cups (344g)  all-purpose flour  ( spooned & leveled ) 1/4 cup  granulated sugar 1/2 teaspoon  salt 3/4 cup  whole milk 3 Tablespoons  unsalted butter 2 and 1/4 teaspoons  Platinum Yeast from Red Star  or any instant yeast  (1 standard packet) 1 large  egg , at room temperature Filling 3 Tablespoons  unsalted butter , extra softened 1/3 cup packed light or dark  brown sugar 1 1/2 Tablespoon  ground cinnamon Cream Cheese Icing 4 ounces (113g) full-fat block  cream cheese , softened to room temperature 2 Tablespoons  unsalted butter ,  softened to room temperature 2/3 cup  confectioners’ sugar 1 teaspoon  pure vanilla extract Instructions Make the dough: Whisk the flour, sugar, and salt together in a large bowl. Set aside. Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to ...

Ingredients: 1 carrot, 1 celery stalk,  minced in 2 inch strips 3 shiitake mushrooms, soaked and thinly sliced 1/2 bag bean sprouts 1/2 head green cabbage, sliced Heat a little oil in frying pan or wok and sauté, chopped vegetables. Cook until half done then set aside.  To flavor vegetables, a dd 1 tablespoon grated ginger and 1 tablespoon soy sauce.     In the same pan heat one tablespoon of oil in 1/4 cup water. Add yakisoba and pan fry for 2 to 3 minutes, loosening the noodles.   Add chopped vegetables and sprinkle sauce base over noodles.    Stirfry vegetables until tender.     Serve hot.

PREP:  15, COOK: 25  TOTAL: 40 MINUTES  INGREDIENTS: ½ c. all-purpose flour* ¾ c. unsweetened cocoa powder 1¼ c. sugar 1 stick + 3 tbsp. (11 tbsp.) unsalted butter 2 eggs, cold 1/8 tsp. baking soda 1 tbsp. cornstarch* ¼ tsp. salt 1 tsp. vanilla extract ½ c. chocolate chips, milk or semi-sweet ¼ c. semi-sweet baking bar*, chopped Preheat oven to 325 degrees. Line a 8×8 inch pan with parchment or foil, set aside. In a microwave safe bowl, add the butter and sugar. Heat in the microwave on HIGH for about 1 minute and 15 seconds. Remove, stir, and cool on the counter for 5 minutes, then stir in the vanilla extract and cocoa powder. In the bowl of a stand mixer add the warm (but not hot) butter/sugar mixture. With mixing speed on low add one egg at a time, mixing just until incorporated. In a medium size mixing bowl, whisk together flour, baking soda, cornstarch, and salt. With mixing speed on low, gradually add dry ingredients. Mix until no flour pockets remain. Remove bowl f...

1 cup   Okonomiyaki flour 3/4 cup water 3 cups shredded cabbage 2 green onions 2 eggs 9 pieces sliced pork belly Okonomiyaki Sauce Mix Okonomiyaki flour with water in a large bowl until fully dissolved.  Add cabbage, green onions and eggs.  Combine gently.   Fry in frying pan over medium low heat,  use oil, pour into 3 portions 1/2 inch thick.  Place pork bellies on top and fry 3 minutes.  DO NOT PRESS DOWN.  Flip and cook another 2-3 minutes. Remove and top with Okonomiyaki sauce.     Recipe from the back of okonomiyaki flour bag. 

  2 Tbsp unsalted butter 1 cup of finely chopped onion 1 celery rib, finely chopped 1 carrot, finely chopped 1/2 cup of finely chopped green onion, including the green onion greens 3 cloves garlic, minced (about 1 Tbsp) 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage) 1/2 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 2/3 cup ketchup, divided 1/3 and 1/3 1 1/2 pounds of ground beef (chuck) 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links) 1 cup fresh bread crumbs 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves METHOD 1  Preheat oven to 350° F, with a rack in the middle of the oven. 2   Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes. Cover the pan and cook for another 5 minutes,...