Before I got into the Nursing field I was going to go to Culinary School but after thinking about it I said to myself I rather help Handicap Children or Older with Disableities.
I love to cook & bake.
If you have any good Recipes please share them here.
Thanks & Happy Cooking.
BingoT (Tom)
~~~~~~~
My Meatloaf
2 lbs pounds ground beef <-----1 lb of Reg beef & 1 lb of Bison (Bull) lol
1 to 1/2 cups of Ritz Crackers.
1/4 or a little more cup fresh parsley,chopped
3-4 cloves garlic, finely minced & if you love garlic add more
3 egg
1 1/2 teaspoon salt Please use Sea Salt
can of diced tomato
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup. Parmesan
Italian Seasoning a pinch or two
At 350 for 1 1/2 to 2 hours
Make a loaf and put Oinons around and on top of it.
I love to cook & bake.
If you have any good Recipes please share them here.
Thanks & Happy Cooking.
BingoT (Tom)
~~~~~~~
My Meatloaf
2 lbs pounds ground beef <-----1 lb of Reg beef & 1 lb of Bison (Bull) lol
1 to 1/2 cups of Ritz Crackers.
1/4 or a little more cup fresh parsley,chopped
3-4 cloves garlic, finely minced & if you love garlic add more
3 egg
1 1/2 teaspoon salt Please use Sea Salt
can of diced tomato
1/2 cup water
1/4 cup Worcestershire sauce
1/4 cup. Parmesan
Italian Seasoning a pinch or two
At 350 for 1 1/2 to 2 hours
Make a loaf and put Oinons around and on top of it.
Eggplant Dip
Posted 17th February 2009 at 02:39 PM by BingoT
Eggplant Dip
I found this one years ago.
It's good for any party you have.
Eggplant Dip
Eggplant Dip try this low-calorie dip made from hearty cooked eggplant. Just bake, puree,chill, and serve.
2 firm eggplants, about 1½ pounds each
2 Tbsp olive oil
2 cloves of garlic, pressed
Grated zest and juice of 1 lemon
1 small onion, chopped
3 Tbsp finely chopped basil
Salt and freshly ground pepper
1. Preheat the oven to 400F. Put the eggplants on a baking sheet lined with foil, prick with a knife in several places, and roast 45 to 60 minutes, until soft and shriveled.
2. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.
3. Spoon into a bowl, cover, and chill several hours or overnight before serving. This dip is great with toasted pita or pita chips.
I found this one years ago.
It's good for any party you have.
Eggplant Dip
Eggplant Dip try this low-calorie dip made from hearty cooked eggplant. Just bake, puree,chill, and serve.
2 firm eggplants, about 1½ pounds each
2 Tbsp olive oil
2 cloves of garlic, pressed
Grated zest and juice of 1 lemon
1 small onion, chopped
3 Tbsp finely chopped basil
Salt and freshly ground pepper
1. Preheat the oven to 400F. Put the eggplants on a baking sheet lined with foil, prick with a knife in several places, and roast 45 to 60 minutes, until soft and shriveled.
2. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.
3. Spoon into a bowl, cover, and chill several hours or overnight before serving. This dip is great with toasted pita or pita chips.
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Recent Blog Entries by BingoT
- Chicken Soup for the Winter (1st November 2009)
- I make a banging Chicken Marsala (27th August 2009)
- Beach Drinks (17th August 2009)
- Dirt Dessert For Kids (19th July 2009)
- Jasminebed has great Recipes also. (16th June 2009)
