Really Good Spaghetti Sauce From a Jar

By

Anna

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March 23, 2021

0

Prep time: 15 min

Cook: 30 min

Ready in: 50 min

Ingredients

2 tablespoon of oil
1 pound of lean ground beef
1 can of spaghetti sauce (I used Ragu)
1/2 green bell pepper
1 tomato
2 cloves garlic
1 bunch of green onion
1 1/4 teaspoon salt
1 teaspoon of black pepper
1/4 cup of Mezzetta tamed jalapeno pickle juice
1/4 cup of chopped Mezzetta tamed jalapenos
1 package spaghetti

Directions

1Chop up all the vegetables. When cutting green onions, separate the lighter part of the onion from the green part. Mince garlic.

2In the 4 quarts saucepan on medium-high heat, heat oil and add white part of the green onions. Fry them till they start to turn golden. Add ground beef. Sweat the meat, add green bell peppers cook for about 4 to 5 minutes. Add garlic, jalapenos, tomatoes, salt, and pepper. Cook that for about 5 minutes, add jalapeno’s juice. Cover with the lid and cook for 3 minutes. Add spaghetti sauce and green onions. ( I used Ragu Chunky Sauce Hearty Traditional) Simmer it with a lid on low heat for 5 minutes and serve over the spaghetti.

3To have your spaghetti ready just in time for the sauce, put the water to boil right after you sweat the meat. Enjoy!

My Savory Crepe

By

Anna

-

March 23, 2021

0

Prep time: 15 min

Cook: 30 min

Ready in: 45 min

Ingredients

1 cup of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon of salt
1/2 teaspoon of pepper
1/3 cup of parmesan cheese
1 1/4 cup of water
3 eggs
2 tablespoons of oil

Directions

1Mix all dry ingredients. Mix water, eggs, and oil add it to flour, mix it well. Set it aside for 15 minutes. Heat a frying pan on medium-high heat, stir the batter and start frying. ( You might need to adjust the water.) Fry crepes till golden on each side.

2Makes about 10 crepes. Fill the crepes with whatever you like. Place a few spoonfuls of your filling in the center of the crepe. Fold both sides over the filling. I love serving them warm, but they’re excellent at room temperature too.

My Chicken Salad With an Asian Twist

By

Anna

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March 23, 2021

0

Prep time: 20 min

Cook: 5 min

Ready in: 25 min

Ingredients

1 1/2 cup of red cabbage
1/3 cup carrots
1/2 cup of cucumbers
1/2 teaspoon of black pepper
Salt to taste
1 tablespoon of lemon juice
2 tablespoon of sesame oil
1 tablespoon of sesame seeds
1/2 tablespoon of mayonnaise
1 cup of diced grilled chicken marinated in teriyaki sauce

Directions

1Cut up the cabbage into skinny slices, shred carrots and a cucumber to match the cabbage. It is important that all the vegetables are cut the same size. Put all vegetables in the salad bowl, add oil, mayonnaise, black pepper, lemon juice, and salt. Mix it well, add chicken. Put it in the fridge for about 20 to 30 minutes. Sprinkle the salad with sesame seeds and enjoy.

Eggplant Delight Salad

By

Anna

-

March 23, 2021

0

Prep time: 30 min

Cook: 45 min

Ready in: 1hr 15 min

Ingredients For Eggplant

- 1 eggplant
- 1 1/2 cup flour
- 3 eggs
- 1/3 parmesan cheese
- 1 teaspoon black pepper
- 1 teaspoon of salt
- 1 cup of water
- 2 tomatoes according to eggplant size
- 1/4 cup mayonnaise
- 1 clove garlic

Ingredients For Salad

1 1/2 cup of red cabbage
1/3 cup carrots
1/2 cup of cucumbers
1/2 teaspoon of black pepper
Salt to taste
1 tablespoon of lemon juice
2 tablespoon ranch
1 cup of diced grilled chicken

Directions For Eggplant

1To begin making the fried eggplant and tomatoes, cut the eggplants into somewhat thick, circle slices. In the large bowl, mix salt and water, place eggplants, and let it soak for about 20 to 30 minutes. Soaking an eggplant in salty water makes bitterness go away. After the eggplant is done soaking, lay it out on the paper towel to dry. While the eggplant is drying, we will prepare the batter.

2In the bowl, mix dry ingredients, including cheese, add eggs and water. Mix well and set it aside for about 10 minutes. While we are waiting for the batter to rest, we will dust the eggplant circles in flour.

3Heat 4 tablespoons of oil in the frying pan on medium-high heat. Dip the eggplant into the batter and set it in the hot pan. Fry it on each side till golden brown. Do that till all the eggplant is fried.

4It is time to assemble! Cut the tomatoes into circle slices that are a bit thinner than eggplant slices were. In a small bowl, crush garlic and add 1/4 cup of mayonnaise. Mix well. Spread a thin layer of this sauce on the eggplant and cover it with tomatoes. Garnish it with fresh parsley or chives.

Directions For Salad

1Cut up the cabbage into skinny slices, shred carrots and a cucumber to match the cabbage. You must cut all the vegetables the same size. Put all vegetables in the salad bowl, add ranch, black pepper, lemon juice, and salt. Mix it well, add chicken. Place it in the fridge for about 20 to 30 minutes.

2To assemble this salad. Put the tomato on the eggplant and spoon the salad on top of the tomato. Now in this recipe, tomatoes are optional. If you don’t like them, you don’t have to use them.