Fried Eggplant

Wednesday, December 18, 2013

1 large egg plant 
1 1/2 cups of breadcrumbs 
3 eggs canola oil

     Cut Egg plant. crack three eggs into a bowl. In a large skillet heat canola oil. Dip egg plant pieces in the egg bowl, then dip in a bowl contain the breading. Place eggplant in the pan and fry 4 minutes on each side. Enjoy!

Stuffed Grape Leaves

Friday, July 6, 2012

2 cups uncooked long-grain white rice
  • 1 large onion, chopped
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint leaves
  • 2 quarts chicken broth
  • 3/4 cup fresh lemon juice, divided
  • 60 grape leaves, drained and rinsed
  • hot water as needed
  • 1 cup olive oil
  1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
  2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
  3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Deep Fried Musrooms

1 lb. First Choice mushrooms

3/4 c. all-purpose flour

3/4 c. club soda

1/2 tsp. garlic salt

Cooking oil for deep frying

Wash mushrooms and dry thoroughly on towel. Small mushrooms may be left whole; large ones should be cut into 1/4 inch slices. Stir flour, club soda and garlic salt together until smooth. Dip mushrooms in batter and fry in 400 degree oil for about 5 minutes or until golden brown. Oil should be deep enough for mushrooms to float freely. Drain on paper towels.

Giada De Laurentiis Mushroom Parmesan


Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
Preheat the oven to 400 degrees F.
Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve.

Sauted Yellow Squash

  • 6 medium summer squash , sliced
  • ¼ cup butter
  • 1 medium onion , sliced thinly or diced
  • salt & pepper


  1. 1
    Melt butter in large skillet.
  2. 2
    Add onion and cook just till tender.
  3. 3
    Add yellow squash and continue cooking over medium heat, stirring until squash begins to soften.
  4. 4
    Cover and continue cooking over low heat until nice and tender (usually about 20-25 minutes).
  5. 5
    I add lots of salt and pepper.

Apple peanut butter sandwich

Green Apple Sliced
A pinch of cinnamon   
Peanut Butter

Take the apple slice and set on wheat bread, spread peanut butter on the top slice of bread.  Add a pinch of cinnamon. Enjoy!

Jamaican Fried Dumplings

Friday, February 10, 2012

  • 4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 1/2 cup butter
  • 1/2 cup cold water
  • 1 cup vegetable oil for frying


  1. In a large bowl, stir together the flour, baking powder and salt. Rub in the butter until it is in pieces no larger than peas. Mix in water 1 tablespoon at a time just until the mixture is wet enough to form into a ball. The dough should be a firm consistency. Knead briefly.
  2. Heat the oil in a large heavy skillet over medium heat until hot. Break off pieces of the dough and shape into a patty - kind of like a flat biscuit. Place just enough of the dumplings in the pan so they are not crowded. Fry on each side until golden brown, about 3 minutes per side. Remove from the pan and drain on paper towels before serving.

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