Here I have included examples of some delicious recipes that I have learned to make. Enjoy!
Recipie 1- Ham Sandwich Bites
Process and Procedures
INGREDIENTS: PROCEDURES: 2 PKS. HAWIIAN ROLLS, SEPERATED 1.ARRANGE BOTTOMS OF ROLLS IN 9X3 BAKING PAN 1 LB. COOKED AND SLICED HAM 2. LAYER HAM AND SWISS CHEESE ON TOP OF THE ROLL 1.5 LB. SWISS CHEESE 3. PUT TOPSOFROLLSBACKON THE SANDWHICH .75 CUP OF BUTTER, MELTED 4. BLEND TOGETHER BUTTER, DIJON MUSTARD, WORCESTER SAUCE, AND ONINON 1.5 TSP. DIJON MUSTARD 5. SPRINKLE BLEND EVENLY ON TOP OF ROLLS 1.5 TSP. WORCESTERSHIRE SAUCE 6. COVER AND REFRIDGERATE OVER NIGHT AND WHEN READY, BAKE AT 350 1.5 TSP. DRIED MINCED ONION DEGREES FOR 15-20 MINUTES
RECIPE#2: ORANGE GLAZED SALMON WITH HOME-STYLE FRIES INGREDIENTS: PROCEDURES: COMBINE SOLUTE WITH 1 TEAPOON OF VEGETABLE OIL 1.COMBINE SPICE,SUGAR AND SALT INTO A BOWL AND RUB OVER SALMON SURFACES - 3 TSP. OF CAJUN SPICE 2.CONTINUE STEP 1 FOR 3-4 MINUTES ON MEDIUM- HIGH HEAT - 1 TSP. OF BROWN SUGAR 3.TURN SALMON OVER AND REPEAT STEP 2 - .25 TSP. OF KOSHER SALT 4.BLEND MARMALADE WITH LIME JUICE; SWIRL IN PANUNTIL MELTED - 4 BONELESS, SKINLESS SALMON FILLETS(6 OZ.) 5.CAREFULLY TURN FISH TO GLAZE ALL OF THE SIDES WITH THE BLEND BLEND; ADD: 6.FISH IS DONE WHEN IT BEGINS TO FLAKE WHEN TESTED WITH A FORK -.25 CUP OF SEVILLE ORANGE MARMALADE 7.SERVE WITH A SIDE OF LEMON - 1 TSP. OF FRESH LIME JUICE
RECIPE #3: MEATBALLS AND NOODLES
INGREDIENTS PROCEDURES: 1 LB. OF BEEF 1. PLACE BEEF INTO A LARGE BOWL .5 CUPS OF MILK 2. ADD MILK, SALT, WORCHESTERSHIRE SAUCE, PEPPER, EGG, CHEESE, AND .5 TSP. OF SALT PARSLEY .5 TSP. OFWORCHESTERSHIRE SAUCE 3. USE BOTH HANDS TO SQUEEZE/ MIX INGREDIENTS .25 TSP. OF OF PEPPER 4. ADD BREADCRUMBS AND REPEAT STEP 3 UNTIL OBTAINING A CONSISTENT MIXTURE 1 EGG 5. BEGIN TO FORM 1/2 A FIST SIZE OF MEAT AND ROLL INTO A BALL .5 CUP OF PARMESAN CHEESE 6. ONCE PLACING MEATBALLS ON COOKING SHEET, SET OVEN TO 400 DEGREES AND .5 TSP. OF PARSLEY COOK FOR 20-25 MINUTES .5 CUP OF BREADCRUMBS 7. ONCE MEATBALLS ARE COMPLETE, ADD IN NOODLES AND SAUCE IF NEEDED
RECIPE #4: SAUSAGE, EGGS, AND CINNAMON PANCAKES,
INGREDIENTS: PROCEDURES: (1. PANCAKES, 2. SAUSAGE, 3. EGGS) PANCAKES PROCEDURES - 2 CUPS OF BISQUICK 1. IN LARGE BOWL, MIX ALL INGREDIENTS TOGETHER (STIR UNTIL CONSISTENT) -2 LARGE EGGS 2. USE .25 CUP TO SCOOP UP BATTER AND POUR ONTO A GRIDDLE - .5 CUPS OF MILK 3. HEAT GRIDDLE TO 350 DEGREES AND TURN PANCAKES OVER WHEN BUBBLES FORM - 1 TSP. OF GROUND CINNAMON AND NUTMEG ON TOP OF PANCAKES .25 CUP OF OLIVE OIL SAUSAGE PROCEDURES - SAUSAGE LINKS 1. FILL PAN .25 OF THE WAY UP WITH WARM WATER - PAN FOR THE STOVE 2. ADD SAUSAGE LINKS CAREFULLY INTO THE PAN AND SET STOVE ON HIGH EGGS 3. STIR AND FLIP SAUSAGES UNTIL A GOLDEN CRISP -AS MANY EGGS ARE PREFERRED PROCEDURES - 1 TBS. OF MILK 1. CRACK EGGS INTO BOWL - BUTTER FOR GREASING THE OVEN PAN 2. STIR IN MILK AND WHISK EGGS TOGETHER 3. PLACE BUTTER INTO STOVE PAN ON HIGH 4. STIR AND SCRAPE EGGS UNTIL FLUFFY