In the meantime I made this salad which was really good.
We all know what salad looks like and the recipe is the only important part.
Ingredients:
½ medium head of cabbage
Olive oil, for roasting
1 medium onion
2 garlic cloves minced
1/4 cup cooked ham chopped
½ cup heavy cream
1/4 cup Parmesan cheese
1/4 tsp black pepper
Salt, to taste
Directions:
Preheat the oven to 400°
Slice the cabbage into long, thin strips, similar to wide noodles. You should have about 5 to 6 cups of sliced cabbage.
Place the cabbage on a large baking sheet. Drizzle with a little olive oil and sprinkle with a pinch of salt. Toss to coat, then spread it out in a single layer.
Roast the cabbage for 10 to 15 minutes, just until it starts to soften and lightly brown on the edges.
Make the sauce. Heat a large pan over medium heat. Add the chopped ham and cook for 2 to 3 minutes.
Add the chopped onion and cook for another 2 to 3 minutes, stirring often, until soft and translucent. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
Pour in the heavy cream, then add the Parmesan cheese and black pepper.
Stir well and let the sauce simmer gently for 2 to 3 minutes, until slightly thickened.
Add the roasted cabbage to the pan and toss everything together until the cabbage is well coated in the creamy sauce. Taste and add more salt or pepper if needed.
I picked up cabbage around St. Patricks day when they were 39 cents a pound. Haven't done anything with them until today.
This recipe is delicious!
Ingredients:
4 tablespoons melted butter, divided
1/4 cup saltine cracker crumbs
2 Tablespoons grated parmesan cheese
3 cups sliced carrots
1/4 chopped pepper- I used a yellow one
3 tablespoons chopped red onion
Directions:
In a small bowl, toss 2 tablespoons of the melted butter with cracker crumbs, parmesan cheese- set aside.
Cook carrots, pepper and onion in salted boiling water just until tender.
Drain
Stir in remaining 2 tablespoon butter. Top carrots with buttered crumbs
I made this recipe in 2006 for my dear friend Elsie. I remember she liked it.
It's from my collection of TOH recipes that I printed .
Ingredients
1 pound large shrimp, peeled and deveined
4 cloves garlic, minced
¼ cup grated Parmesan cheese
2-4 tablespoons butter, melted
1 tablespoon lemon juice
½ teaspoon paprika
½ teaspoon Italian seasoning
Salt and pepper, to taste
¼ cup seasoned breadcrumbs or panko
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Directions:
Preheat your oven to 400-425°F (200-220°C). Lightly grease a baking dish with cooking spray or parchment paper.
Mix garlic, Parmesan cheese, melted butter, lemon juice, paprika, and Italian seasoning in a bowl.
Add the shrimp to the bowl and toss until they're evenly coated with the garlic-Parmesan mixture.
Arrange the shrimp in a single layer in the prepared baking dish.
Sprinkle breadcrumbs or panko over the shrimp.
Bake for 10-18 minutes, depending on the oven temperature and shrimp size, until the shrimp are pink and the topping is golden brown.
Garnish with chopped parsley and serve with lemon wedges
Ingredients:
1 (15.25 ounce) box carrot cake mix( I used Duncan Hines)
2 large eggs
1/2 cup vegetable or canola oil
Directions:
Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
In a large bowl, mix the carrot cake mix, eggs, and vegetable oil until a smooth dough forms.
Use a medium cookie scoop to portion the dough onto the prepared baking sheets, making sure you have an even number of cookies. Space them about 2 inches apart.
Bake for 8-10 minutes or until the edges are set. Let the cookies cool on the pan for a few minutes, then transfer them to a wire rack to cool completely.
Mei loves carrot cake so made these cookies for her
You can make these into a cookie "sandwich". Get a tub of cream cheese frosting , spread on bottom of one cookie then place the other cookie on top.
Ingredients
2 pounds boneless, skinless chicken thighs
4 carrots, sliced
3 potatoes, diced
1 onion, chopped
3 cloves garlic, minced
4 cups chicken broth ( I cut this to 3 and even then it was a little soupy- I thicken it up with some added broth mixed with cornstarch)
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
1. Place the chicken thighs at the bottom of the slow cooker.
2. Layer the sliced carrots, diced potatoes, chopped onion, and minced garlic over the chicken.
3. In a separate bowl, combine the chicken broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and pepper. Pour this mixture over the slow cooker contents.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
5. About 30 minutes before serving, add the frozen peas and allow them to heat through.
6. Once done, shred the chicken with two forks and stir it back into the stew. Adjust the seasoning if needed.
7. Serve hot, garnished with fresh parsley.
Preparation Time: 15 minutes
Cooking Time: 6-8 hours (low) or 3-4 hours (high)
This is an old TOH recipe. I didn't add who posted it but very happy to found it😀
I added some celery.
Why make this when the weather is warm? A good meal is a good meal!
1 can pink salmon (14.75 oz )
1 large egg
⅓ cup onion, finely chopped
Lemon Juice- freshly squeezed
Garlic Salt: about 1 tsp (optional)
Black Pepper: about 1/4 tsp
Worcestershire Sauce: about 1 tsp (optional)
Mayonnaise: about 2 tbsp (optional)
Parsley: finely minced, about 1/4 cup
1/2 cup panko
1½ teaspoons salt
1½ teaspoons baking powder
1½ cups vegetable oil
Directions:
Heat oil in a large heavy-bottomed skillet (such as a cast iron pan) over medium heat. It should be 350°F–375°F Don’t fill the skillet more than half full with oil.
Drain the can of salmon and reserve 2 tablespoons of the juice in a small bowl. Pick out any bones.
Whisk the egg in a large bowl. Add the salmon, ⅓ cup onion, ½ cup panko, and 1½ teaspoons salt.
Whisk 1½ teaspoons baking powder into the reserved salmon juice. Pour that into the salmon and flour mixture, and mix gently until combined.
Shape the mixture into patties, roughly 2 inches in diameter. Pack firmly but not too tightly. This helps them not to become crumbly.
*Fry in 1½ cups hot oil for 2–3 minutes, or until golden brown on the bottom. Flip and continue cooking until golden brown on the other side, another 2 minutes.
Drain on a paper towel lined plate.
Since I'm a disaster at frying I popped them in the air fryer! SO EASY!
