~ Eat At Lola's ~ (original) (raw)

21 September 2008 @ 08:11 am

1/2 (or slightly more) of a 5 lbs. bag of white potatoes
6-7 large eggs
1 11 oz. jar of French's GourMayo wasabi mayonaise **

Boil eggs on high heat for 20 minutes. Wash potatoes thoroughly and cut into bite size chunks. Boil in a seperate pot on high heat for 20-25 minutes or until they are fork tender. Drain water off potatoes and set aside. Peel and chop eggs then stir together with potatoes until evenly mixed. Add wasabi mayonaise to taste. Stir all ingredients until well blended.

** French's GourMayo also makes a chipolte mayonaise that works just as well with this recipe. Or you could go "old school" with it and just use Duke's. However you mix it up, bon apetite! :-)

17 September 2008 @ 10:16 am

Not an actual completely-from-scratch-recipe per se, but definetly a concoction worth sharing nonetheless:

Lucy's Dirty Rice

1 can condensed tomato soup
1 box Zatarain's Dirty Rice
1 package Morning Star Farms Hamburger Crumbles *

Combine tomato soup and 1 can of water in a sauce pot or deep skillet and bring to a boil for 1 minute. Add dirty rice mix. Stir well. Add hamburger crumbles and stir well until all ingredients are evenly blended. Reduce heat to Low and cover. Simmer for 25 minutes, stirring occasionally.

* You could also use actual hamburger (though I personally don't recommend it), browned and drained well beforehand.

08 November 2007 @ 01:21 pm

With the holidays coming, I am reminded of this family favorite. It's done with a chicken, but could probably be adjusted for a turkey...

BAKED POPCORN CHICKEN

4 - 5 lb. Chicken
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good.)
1 cup uncooked popcorn (Orville Redenbachers Lowfat)

Preheat oven to 350 degrees. Brush chicken well with melted butter, and sprinkle with salt and pepper. Fill cavity with stuffing and popcorn mixed together. Place in baking pan and put in oven with the neck towards the back.

Listen for the popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it's done!

Current Mood: creative

22 October 2007 @ 08:23 pm

With my favorite holiday coming up I thought I would share a few of my favorite Thanksgiving recipes.

( These are all my own original recipesCollapse )

I hope you like them. :)

Cross posted a bit.

Current Mood: accomplished

09 October 2007 @ 04:49 pm

For our wedding reception we are DIYing 2 separate buffets.

( One geared toward grownupsCollapse )

( And one geared toward the kidsCollapse )

We decided to do a test run of the rolled sandwiches, and I thought I would post it in case anyone else would like to make them. For the sake of bandwith, I'll be concentrating on the pepperoni and mozzarella in this post.

( Chock full of pictures!Collapse )

After making these we've decided that they are a bit too small to be worth the effort of making them as is for the reception, so if anyone has a good basic bread recipe that can be doubled may we please have it? Thank you! :)

Crossposted everywhere.

Current Mood: productive

29 September 2007 @ 10:33 am

Well, as fall arrives (wtf fall, weren't you just here???), I am reminded of one of my FAVORITE things to eat when it's cold. And it's totally easy to make, too. I'm way too lazy to write this out all recipe style, so here you go!

Buy an acorn squash. Cut it in half, scoop out the seeds, and put it upside down in a cake pan. Put an inch or so of water in the pan, making sure the edges of the squash are underwater, and bake at like 375 until they're soft. Usually about 30-40 minutes. The water steams them inside, so you just kind of feel up the outside and when it gives, they're done. While they are cooking, cook a bunch of slices of thick, deli-style bacon.

Then you flip the squash over (carefully) and test to make sure the thickest parts are done by poking carefully with a fork, making sure you don't poke through the shell. Put a chunk of butter in the center or each one, a sprinkle of brown sugar, and crumbled up pieces of the bacon. You can also add a sprinkle of cinnamon, but I think the bacon adds enough. Then put back in the oven to melt the butter and stuff. You serve it in a bowl, and let people mix up their own right in the shell. So yummy!

Current Mood: at work

ingredients:

1 1/4 cups flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter, melted

optional ingredients:
garlic powder
shredded cheese

directions:

1. in a small bowl, combine flour, sugar, baking powder and salt

2. gradually add milk and stir to form a soft dough

3. turn onto a floured surface, knead gently 3-4 times (until not sticky)

4. roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks

5. place butter in a 13-in. x 9-in. x 2-in. baking pan

6. place breadsticks in the butter and turn to coat

7. sprinkle or dust with garlic powder (or salt)

8. cover with shredded cheese (mozzerella or monterey jack are best)

9. bake at 450 degrees F for 14 minutes until golden brown

22 November 2006 @ 10:01 am

this community's been kinda quiet lately...i made these last weekend and brought them into work. they were a huge hit!! i generally don't like pumpkin, but these bars come out nice and light and cakey.

i also make them with Cream Cheese Frosting (Betty Crocker recipe) sometimes. yummy either way!

1 1/2 cups all-purpose flour
1 1/4 cups sugar
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp ground ginger
3/4 cup butter, melted
1 15oz can cooked pumpkin
3 eggs
3/4 cup sweetened dried cranberries

Frosting:
1/2 cup butter
4 cups powdered sugar
1 tsp vanilla
1/4 to 1/3 cup milk

1. Heat oven to 350. Combine flour, sugar, baking powder, cinnamon, baking soda and ginger in large bowl. Stir in 3/4 cup butter, pumpkin and eggs; mix well. Stir in cranberries by hand.

2. Spread batter into ungreased 15x10x1 jelly roll pan. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Cool completely.

3. Melt 1/2 cup butter in 1 quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (4-6 minutes). WATCH CLOSELY. Immediately remove from heat. Pour into medium bowl; cool 5 minutes.

4. Add powdered sugar and vanilla to butter mixture; mix well. Stir in enough milk for desired frosting consistency. Spread frosting over cooled bars.

19 October 2006 @ 10:22 pm

I made this recipe up all by my little self. The fillings are all optional. You can use whatever you like - these are just the ones we've discovered taste the absolute BEST together. :)

Overstuffed Twice Baked Potatoes

4 large baking potatoes
1 stick butter, softened
8 slices bacon, chopped
1 sweet onion, chopped
sharp white cheddar, grated
sour cream
dash milk
Montreal Steak Seasoning (from Costco)
s & p

First, preheat oven to 375.

Start onions in a skillet, on medium heat, with melted butter and some salt. Wash potatoes well and wrap in plastic wrap. Poke 3-4 times on ONE SIDE with a fork. Microwave on high for 9-10 minutes, until soft. Add bacon to onion pieces, and continue cooking.

Unwrap and bake potatoes for 15-20 minutes. Let cool for about five minutes. Slice in half lenghtwise, and scoop out insides into a large mixing bowl. (The sides with the holes poked in them can be completely scooped clean, with the skins thrown out. The other side, leave a little potato around the edges to hold the shape when re-stuffed with the filling.)

Add stick of butter, onion and bacon mix (drained), and as much cheese as desired. Let cheese and butter melt, and stir well. Then add about 1/2 to 3/4 cup of sour cream, dash of milk, and seasonings. Mix well and spoon into the 4 remaining halves of the potatoes. There should be some leftover. Place in small, ovenproof dish and top all with more cheese.

Bake until cheese is melted, about 10 more minutes. Enjoy!

Current Mood: accomplished

17 September 2006 @ 05:07 pm

Hey peeps! With the weather change (yay!) I am starting to make all sorts of warm, casserole-y dishes. This one came from my cousin, Brandi, and was an instant hit at my house. :)

Enchilada Skillet

1 pkg pre-cooked beef tips
1 10 oz can enchilada sauce
1 small can diced green chiles
1 small can sliced olives
1/2 onion, chopped and sauteed
2 pkgs Mexican Mix shredded cheese
flour or corn tortillas
sour cream, for topping

In large skillet, mix beef, sauce, chiles, olives. Bring to a boil. While that is heating up, sautee the chopped onion in butter in another small skillet. Add to the beef mix. Cut about 8-10 tortillas into strips, then into squares. Add to the pan and mix well. Reduce heat and stir in one of the bags of Mexican shredded cheese (YES, it really does make a difference if you use regular old cheddar or the Mexi mix, so just go with it). Let all simmer on low for about 10 minutes. The tortillas soak up the sauce, and it will thicken. Serve in a bowl, topped with more cheese and a dollop of sour cream. This makes enough for about 3-4 people. I serve mine with saffron rice and avocado. :)

Lola

Current Mood: weird