It Inspired Me

Below is the recipe as k got it online. I made changes only because of what I had on hand. I used beef broth instead of water. I used about one teaspoon of Mexican line seasoning (like Tajin). I did not add peas or carrots and did not have tomato bouillon. I did add white beans, about a can.  1 1/2 cups long grain white rice , * 1/4 cup oil , (vegetable or canola oil) 1 teaspoon garlic , , minced 1/4 medium onion, , finely diced 1/4 cup tomato sauce , , or 2 pureed tomatoes* 2 teaspoons tomato bouillon , granulated, or cubes* 1/4 teaspoon salt 1 carrot, , diced 1/2 cup peas , (frozen or fresh) 3 cups water 1-3 whole serrano peppers , , optional Rinse the rice in a fine mesh strainer until the water runs clear. Set aside. In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes). Add tomato sauce, garlic, and diced onion to the pan...

  FOR THE FISH ▢  1   tablespoon   olive oil ▢  1   tablespoon   butter ▢  4  skinless tilapia fillets ▢  salt and freshly ground black pepper ,  to taste ▢  chopped fresh parsley ,  for garnish FOR THE LEMON CREAM SAUCE ▢  2   tablespoons   butter ,  divided ▢  3   cloves   garlic ,  minced ▢  ½   cup   low sodium chicken broth ,  or dry white wine ▢  ¼   cup   heavy cream ▢  2   tablespoons   fresh lemon juice ▢  salt and freshly ground black pepper ,  to taste Instructions  Set a skillet over medium heat; heat up 1 tablespoon olive oil and 1 tablespoon butter. Season the fish with salt and pepper and transfer it to the skillet; cook for 3 minutes per side. Remove the fish from the skillet and set aside. Add 1 tablespoon butter to the same skillet and melt over medium-high heat. Stir in the garlic and cook for 15 seco...

This is the second of two copy cat recipes I searched for after my birthday dinner. We got this from an Italian restaunt with some toasted French bread and pita chips. Salty, yes. But delicious! 1 cup  pitted kalamata olives, drained 1 cup  green olives with pimentos, drained 1/4 cup  capers, drained 1/4 cup  finely chopped red onion 2  anchovies, finely chopped, optional 2 Tbsp.  olive oil 2 Tbsp.  lemon juice 2 Tbsp.  chopped, fresh parsley or basil 1/4 tsp.  crushed red pepper flakes Finely chop the kalamata and green olives and place in a medium mixing bowl. Stir in the capers, red onion, and anchovies, if using. (Alternatively, place the olives, capers, red onion and anchovy in the bowl of a food processor. Pulse several times to break up into little pieces and combine. Transfer to a mixing bowl). 2 Stir in the olive oil, lemon juice, fresh parsley or basil, and crushed red pepper flakes. 3 Serve alongside goat cheese and toasted slices ...

  This year for my birthday we went to a couple of restaurants in arguably my favorite part of Milwaukee we got a drink and appetizer from two restaurants one of them was whipped feta I googled to find a recipe and found this it’s very easy to make and delicious serve with pita bread or tortilla chips ▢ 8 oz feta cheese ▢ 4 oz cream cheese softened ▢ ¼ cup olive oil plus more for drizzling ▢ 2 tablespoons lemon juice ▢ 1 garlic clove minced ▢ salt and pepper to taste, optional ▢ fresh herbs such as dill, parsley, or chives for garnish, optional Instructions In a food processor, combine the feta cheese, cream cheese, olive oil, lemon juice, and garlic. Blend until the mixture is smooth and creamy. Taste and adjust the seasoning with salt and pepper if needed, keeping in mind the feta's natural saltiness. Transfer the dip to a serving bowl. Drizzle with a little more olive oil and garnish with fresh herbs. Chill in the refrigerator for at least an hour before serving to allow t...

 I just came across this recipe in my mom's recipe box.  It's listed as from Aunt Louise.  I had to look up what these were.  Looks like they are cookies.     1 pound butter 4 c flour 2 T sugar  Mix butter and flour with pastry blender.   Add sugar.  Stir in 1 pint of soft vanilla ice cream.  Chill dough before using.  Roll dough about 1/8 inch thick.  Can make square and put filling in and bring two corners together.  

 1/2 c butter 1 c boiling water 1/4 t salt 4 eggs 1 c sifted flour   Melt butter in boiling water.  Add flour and salt, all at one time.  Stir vigorously.  Cook, stirring constantly until mixture forms a ball that doesn't separate.  Remove from heat and cool slightly.   Add eggs one at a time, beating hard fter each addition until mixture is smooth.  Fill the mirro press using tip #31.  Form cream puffs 2 1/2 inches in diameter and 2 inches apart on greased cookie sheets.  Bake at 450 for 15 minutes, then drop oven to 325 and bake another 25 minutes.  Remove from sheet and cool on wire rack.  When cream puffs are cold, cut hold in the side of each and fill with sweetened whipped cream.  Put through tip #33.  Makes 12 puffs.  

 Prepare chocolate pudding according to directions on package using 1 1/2 cup milk.  Separate 3 eggs.  Beat yolks until thick and light.  Beat egg whites until they peak, but are still moist.  Stir hot pudding into beaten egg yolks, then gently fold into beaten egg whites.  Turn mixture into 1 1/2 quart casserole.  Place in pan of hot water.  Bake 45 minutes in a moderate oven 350 until puffed.  Makes 6 servings For sweeter souffle sprinkle top with confectioners' sugar.