Alfredo sauce

Ingredients

• 1/2 cup butter

• 8 ounces cream cheese
• 8 ounces half-and-half cream
• 1/4 cup parmesan cheese
• 1 teaspoon garlic powder
• black pepper (to taste)

Directions

Melt butter in sauce pan.

Add cream cheese and whisk as you add half-and-half.

Whisk until smooth adding cheese, garlic powder and pepper.

Simmer until heated through.

Pour over any pasta you choose, we even liked it on cheese tortellini.

Serve with a nice green salad, garlic bread, and a nice glass of wine.

Very filling!

Thanks so much for all the reviews! This is a recipe that is basic, as you can see
from all the suggestions! I hope that everyone continues to enjoy it, review it, and
add your suggestions! Thanks again! GRITS.
Chinese restaurant fried rice

Ingredients
• 1/2 - 3/4 cup chicken stock
• 1/2 cup frozen peas
• 1/4 teaspoon salt
• 2 cups uncooked basmati rice
• 2 cups water
• 2 tablespoons soy sauce
• 3 - 4 tablespoons canola oil
• egg
• ham steaks

Prep: 30 min
Cook: 10 min

Directions
• 1

Cook your rice (I use a rice cooker). You want it a bit on the crunchy side, so
even though you might want to add more water, DON'T.

• 2

Let your rice cool completely (I spread it out on a baking sheet and put it in the
freezer if I'm in a hurry). You can even cook your rice the night before and let
cool in the fridge.

• 3

Heat a wok over high heat with 1 tbs. of oil. Add eggs and scramble until cooked.
Add ham and peas and fry for about a minute.(You can add or omit any
veggie/meat combo you want.).

• 4

Remove omelet from wok. Clean the wok out a bit so the leftover egg doesn't
burn while you're heating up your wok and oil again.

• 5

Add remaining oil to the wok and heat over high heat until it is very hot. Add your
cold rice to the wok and stir to coat every grain. (You can add some more oil if
you want; it just depends on how greasy you like it.).
 • 6

Add your chicken stock to the rice; do it a little bit at a time to give the rice a
chance to soak up the liquid. I'm not sure exactly the amount of stock to be
added; I eyeball it because it seems to change every time. Basically, you want
the rice to soak up the flavor, but you don't want to put in too much as it will end
up quite sticky.

• 7

Stir fry for a while, stirring constantly until there is no liquid left, then chop up your
omelet and add it, along with the soy sauce and salt. Stir. You can add more or
less soy sauce and salt according to your taste. NOTE: In this case, the salt is
simply to enhance the flavor of the dish, not to make it salty. And remember that
soy sauce is salty in itself--unless you use the salt-free or low-salt type. (It is an
MSG substitute.).

• 8

Enjoy! It's the best homemade fried rice you'll ever make!
Thin crust pizza dough

Ingredients

• 2 1/2 cups all-purpose flour (may substitute whole wheat flour for 1 cup of the all-
purpose)
• 1 (1/4 ounce) package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water
• 1/2-1 tablespoon olive oil
• cornmeal, for sprinkling

Directions

Mix a little sugar into the warm water.

Sprinkle yeast on top.

Wait for 10 minutes or until it gets all foamy.

Pour into a large bowl.

Add flour, salt, olive oil.

Combine.

Knead for 6-8 minutes until you have a moderately stiff dough that is smooth and
elastic (add a bit more flour if you need to).

Cover and let rest for 20-30 minutes.

9
 Lightly grease two 12-inch pizza pans.

10

Sprinkle with a little bit of cornmeal.

11

Divide dough in half.

12

Place each half on a pizza pan and pat it with your fingers until it stretches over
the whole pan.

13

Try to make it thicker around the edge.

14

If desired, pre-bake at 425 F for 10 minutes (I don't always do this).

15

Then spread with pizza sauce and use the toppings of your choice.

16

Bake at 425 F for 10-20 minutes longer or until bubbly and hot.

17

Makes 2 12-inch pizzas.

18

If you don't want to use all the dough, you can freeze it.

19

Take a portion of dough, form into a ball, rub olive oil over it and place it in a
freezer bag (the oil makes it easier to take out of the bag).

20

When you want to make a pizza, take dough out of freezer and allow to thaw
before using.
Buffalo chicken dip

Ingredients

• 2 (8 ounce) packages cream cheese, softened

• 1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked,
chopped chicken)
• 1 cup ranch dressing
• 3/4 cup red hot sauce
• shredded cheddar cheese, you decide how much
• Frito corn chips, scoops

Directions

Beat cream cheese, ranch dressing, and red hot sauce.

Fold in shredded chicken.

Spread mixture into pie plate sprayed with Pam.

Bake at 350 degrees for 15 minutes.

Add cheddar to top and bake an additional 10-15 minutes.

Serve hot with Frito scoops.

Scalloped potatoes

Ingredients

• 4 cups thinly sliced potatoes

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

Directions

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

9

Repeat with second layer of potatoes and cheese sauce.

10

Sprinkle the remaining cheese on top.

11

Top with some paprika for color.

12

Bake uncovered for about 1 hour at 350F.

Baked sweet potato

Ingredients

• 4 garnet yams
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup whipped butter

Directions

Preheat oven to 400F.

Bake yams for 45 to 75 minutes (bigger yams take longer to cook).

When they are done, the outside will have darkened and the inside will be soft.

You may see liquid from the potato oozing out and charring.

When the potato is sliced open, the inside of the skin will be charred black from
the caramelizing sugar in the potato.

This is a perfectly cooked potato.

Mix the sugar and cinnamon together and set aside.

To serve, slice a potato down the center.

Add two Tbs of whipped butter, then sprinkle some cinnamon/sugar over the top.
Should be illegal bbq ribs

Ingredients

• 3 lbs pork back ribs

• 1 (8 ounce) jar honey
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 2 tablespoons Old Bay Seasoning
• 1/2 teaspoon onion powder
• 1/4 teaspoon celery salt
• 1/2 cup dark brown sugar
• 1/4 teaspoon fresh ground pepper
• 1 medium onion, grated or finely chopped
• 12 ounces barbecue sauce
• 1/4 cup white sugar

Directions

Place all ingredients together in large roasting pan (i use bottom of turkey
roaster).

Cut ribs apart for easier serving.

Mix together making sure to coat all ribs with this semi-dry paste.

Spread ribs out evenly on bottom of pan.

cover lightly with foil.

Bake at 375 degrees for approximately 1 hour.

Turning or stirring occasionally.

8

You can use broiler for these ribs, just watch more closely, and adjust cooking
time.

English onion soup

Ingredients

• A good knob of butter

• Olive oil
• A good handful of fresh sage leaves, 8 leaves reserved for serving
• 6 cloves of garlic, peeled and crushed
• 5 red onions, peeled and sliced
• 3 large white onions, peeled and sliced
• 3 banana shallots, peeled and sliced
• 300g of leeks, trimmed, washed and sliced
• Sea salt and freshly ground black pepper
• 2 litres of good-quality hot beef, chicken or vegetable stock
• 8 slices of good-quality stale bread, 2cm thick
• 200g freshly grated cheddar cheese
• Worcestershire sauce

Method: How to make English onion soup with sage and cheddar

1. Put the butter, 2 glugs of olive oil, the sage and garlic into a thick-bottomed, non-stick
pan. Stir everything round and add the onions, shallots and leeks. Season with salt and
pepper. Place a lid on the pan, leaving it slightly ajar, and cook slowly for 50 minutes,
without colouring the vegetables too much. Remove the lid for the last 20 minutes - your
onions will become soft and golden. Stir occasionally so that nothing catches on the
bottom. Having the patience to cook the onions slowly, slowly, gives you an incredible
sweetness and an awesome flavour, so don't be tempted to speed this bit up.

2. When your onions and leeks are lovely and silky, add the stock. Bring to the boil, turn
the heat down and simmer for 10 to 15 minutes. You can skim any fat off the surface if
you like, but I prefer to leave it because it adds good flavour.

3. Preheat the oven or grill to maximum. Toast your bread on both sides. Correct the
seasoning of the soup. When it's perfect, ladle it into individual heatproof serving bowls
and place them on a baking tray. Tear toasted bread over each bowl to fit it like a lid. Feel
free to push and dunk the bread into the soup a bit. Sprinkle with some grated Cheddar
and drizzle over a little Worcestershire sauce.

4. Dress your reserved sage leaves with some olive oil and place one on top of each slice
of bread. Put the baking tray into the preheated oven or under the grill to melt the cheese
until bubbling and golden. Keep an eye on it and make sure it doesn't burn! When the
cheese is bubbling, very carefully lift out the tray and carry it to the table. Enjoy.

SOLE DORE

Sole Dore is named after a town in England, and is a wonderful way to enjoy the
delicate flavor of sole. The sole is sautéed in butter after a light egg batter, and
finished with an easy lemon caper sauce.

Makes 4 Portions of Sole Dore

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

• 1 1/2 pound sole filets

• salt and fresh ground black pepper to taste
• 2 cups flour
• 4 eggs, beaten
• 4 tbsp butter
• 1 tbsp capers
• 1/4 cup lemon juice
• 2 tbsp chopped fresh parsley
• 1 tbsp cold butter
• 4 lemon wedges

Preparation:

Pat sole filets dry with paper towels, and season both sides with salt and fresh
ground black pepper to taste. Place the flour in a baking dish, and the beaten eggs in
another. Dredge the fish filets, one at a time, in the flour to coat both sides, and
then transfer into the dish of eggs. Turn the sole filets in the egg to coat both sides,
and leave in the egg.

Once all the sole filets are floured and transferred into the dish of eggs, place in the
refrigerator until needed. In a large non-stick skillet, melt the butter over med-low
heat, until it begins to sizzle slightly. Lift the sole filets out of the egg mixture,
allowing the excess to drip off, and sauté for 2-3 minutes per side until golden
brown. Cook in batches if necessary, and keep warm in a very low oven.

When all the sole is cooked, turn off the pan, and add the capers, lemon juice,
parsley, and cold butter to the pan. Whisk until the butter melts. Taste for salt and
pepper, and adjust. Place the sole on four warm plates, and spoon over the sauce.
Serve with lemon wedges.
Mediterranean fish
If you'd like a more Mediterranean-inspired approach, combine a chopped onion, a
couple of chopped garlic cloves, a diced red pepper, and 1/4-teaspoon of dried thyme (or
a half teaspoon of fresh) in a pot with a little olive oil over medium-low heat for 15
minutes. Stir occasionally. Add a diced zucchini and cook for another 10 minutes. Add
three coarsely chopped, seeded tomatoes and cook for five minutes longer. Season the
mix with salt and pepper, then spread it evenly on the bottom of your roasting pan. Lay
the fish on top and bake for 15 minutes per inch of thickness (at the thickest part). Serve
along with the vegetables.