Preheat broiler.

Cook noodles according to package directions.  If package directions are in Chinese, search the internet for half an hour trying to figure out how to cook them.  Or you can soak your noodles in cold water for half an hour, and then put them in a small colander and dip them in boiling water for 30 seconds. Drain and rinse under cold water; drain.  Place noodles in large bowl.  Add 1/4 c. vinegar and next four ingredients.  (Through fish sauce); toss well.  Top with carrots, pepper, green onions, basil and peanuts.  (And whatever you want.  Because who really follows a recipe for salad?)

Combine hoisin and next three ingredients.  (Through garlic)  Use that ginger that comes in a tube and pre-minced garlic.  So worth it.  Season pork with salt and pepper; place on broiler pan treated with cooking spray or covered with aluminum foil.  Brush half the hoisin mix over the pork; broil 3 mins.  Turn over and repeat.  You might have to do the second side a couple more minutes to make sure it is done.  Serve pork thinly sliced over salad.

Combine above and put in 9×13 pan.  Lay chicken pieces or pork chops over rice.  Sprinkle package of cream of onion soup over the top. Cover tightly with foil.  Bake at 35o for 2 1/2 hours.

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This is my favorite comfort food recipe of all time.  Yes, me, who complains about cream of __________ soup all the time.  I have tried to recreate this by being fancy, but I just can’t do it.  This is creamy, ricey, dreamy.  I let myself have it once a year.  mmmmm.

Saute green pepper, onions, and garlic until wilted.  Push to side and brown pork chops on both sides.  Add stewed tomatoes and tomato sauce, cover and simmer until sauce has thickened and chops are tender.  Serve over rice.

40 tater tots, slightly thawed.
20 slices of bacon, any sort. (I use my husband’s homemade bacon, which is really lean.)

Cut the bacon in half and wrap each piece around a tater tot. Overlap the bacon a bit and skewer with a toothpick.

Bake at 425 for about 15-20 minutes, or until the bacon is crispy. The bacon I use is very thick and tends to take longer.

Yum!

This recipe originally came from the No One Puts Cupcake in a Corner blog, which you should check out some time if you like odd cupcakes. My husband wants me to try her corn dog cupcakes next time, since these were such a hit. Seriously. Bacon. Cupcakes. drool. Use realllly good bacon. The thick smokey appley kind that makes your house and your hair smell like wood smoke for four days. I took these to a BBQ, and they were scarfed up pronto. AFTER the parents gave them to their children and watched their reactions. Which was chocolate smearing, bouncing off the walls glee. So good. If you aren’t up for putting bacon in your cupcakes, because you are some sort of lame ass apex predator who doesn’t eat meat, then the cake is really good just by itself. In fact, I am going to make it right now for my cupcake order which is due tomorrow….

Dark Chocolate Bacon Cupcakes

Originally from: No One Puts Cupcake in a Corner

• 2 c. flour
• 2 c. sugar
• 3/4 c. unsweetened cocoa powder + cocoa for garnish (which I did not use)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp salt
• 2 eggs room temp
• 1 c. cold brewed coffee (i did this room temp too)
• 1 c. buttermilk
• 1/2 vegetable oil
• 12-20 slices super awesome super thick super smokey, still in my hair and i made these things on Monday kind of bacon. drroooool. (I used 14. I started with 15, but I ate one)

Preheat the oven to 375

I did this by cooking the bacon in the oven. Put the bacon on a wire rack on a sheet pan and put it in a cold oven. Turn the temp to 400, and when you hear the oven go “BEEEEP I am at 400 degrees”, go and check on the bacon and check it every couple of minutes until it is done. Put the bacon on some paper towels, turn your oven to 375 and TADA!

While all that is happening, combine your flour, sugar, cocoa, baking powder, baking soda, and salt. Make a well in the middle and dump in the rest of the stuff, except the bacon. Mix it all up until it is smooth. It is a fairly thin cupcake batter. Do not panic. Then take your bacon and chop it up, and add about 3/4 of it to the batter. Line your cupcake pans with pretty liners, fill them half full (about a scant 1/4 cup) and put them in the oven. Super fast turn down the oven to 350. Bake them for about 25 minutes. Although mine were done in about 17….so check them early. If you are nice I will post pictures tomorrow.

And there you go Sharky. A freaking recipe. Can I go back to work now?

bacon cupcakes

Technorati Tags: bacon cupcakes

Place meat in large bowl.  Add all ingredients and mix thoroughly.  Place 1 T. of mixture in parboiled cabbage leaves, or grapevine leaves, and fold over on all sides.

Place stuffed leaves in deep sauce pot, and cover with any meat or chicken broth or bouillon, to which 1/2 c. tomato paste have been added.  Cook over low heat for one hour.

Note:  Grapevine leaves may be purchased in any grocery store which specializes in imported foods.  They usually come in jars or cans, packed in brine, and should be thoroughly rinsed in boiling water before used.

–Helene Giftos Cape Elizabeth, Maine from the 1958 Maine March of Dimes cookbook

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I heart stuffed grape leaves.  I have never had the courage to try stuffed cabbage….cabbage and I don’t get along so well.

• 1 1/2 pounds boneless Boston butt pork roast, trimmed and cut into 1-inch cubes
• 1/4 cup cold water
• 1 teaspoon salt
• 1 teaspoon dark brown sugar
• 1 teaspoon minced fresh or 1/4 teaspoon dried rubbed sage
• 1 teaspoon minced fresh or 1/4 teaspoon dried thyme
• 1 teaspoon crushed red pepper
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 1/4 teaspoon grated whole nutmeg
• Cooking spray

Place half of pork in food processor; pulse until coarsely ground. Place pork in a large bowl. Repeat procedure with remaining pork. Add water and remaining ingredients except cooking spray. Knead mixture until well blended. Cover and refrigerate mixture 8 hours or overnight.Divide mixture into 16 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half the patties; cook 6 minutes. Turn patties over; cook 5 minutes or until done. Repeat procedure with remaining patties.

Cooking Light 2005

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This is excellent for making biscuits and gravy

Technorati Tags: homemade sausage, breakfast, biscuits and gravy

Mix all meats, panko, 1/2 c. water, 6 T. cheese, egg, egg yolk, 1/4 c. parley, 1 tsp salt, and 1/2 tsp black pepper in large bowl. Form into 18 2 inch meatballs.

Heat vegetable oil in large skillet over medium high heat. Working in batches, fry meatballs until brown all over. Transfer to plate. Pour off drippings from skillet. Reduce heat to medium. Add olive oil to skillet. Add onion, garlic, basil, and fennel seeds. Saute until onion begins to brown, about 5 minutes. Add all tomatoes with juices. bring to boil, scraping up browned bits. Reduce heat to low, cover with lid slightly ajar, and simmer, stirring occasionally, about 30 mins.

Puree sauce in processor until almost smooth. Return to same skillet. Add meatballs. Cover with lid slightly ajar and simmer until meatballs are cooked through, stirring occasionally, about 30 mins longer.

Do ahead: can be made 1 day ahead. Cover and chill.

Place arugula leaves on bottom of each roll, if desired. Top each with one meatball. Drizzle meatballs with some of sauce and sprinkle with remaining cheese.

Bon Appetit Sept 2007

In a large skillet, cook the sausage, green pepper, onion and garlic over medium heat until meat is no longer pink; drain

In a large bowl, combine the coleslaw, pepper and salt; stir in the sausage mixture.

Place 1/4 cupful in the center of each egg roll wrapper.  Fold bottom corner over filling.  Fold sides toward center over filling.  Moisten remaining corner with water; roll up tightly to seal.

In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375.  Fry egg rolls, a few at a time, for 2-3 mins on each side or until golden brown.  Drain on paper towels.  serve with sweet and sour sauce.  Yield 16 rolls.

Simple and Delicious Nov/Dec 2007

http://www.epicurious.com/recipes/food/views/237594

Gourmet March 2007