Pam Cooking

This one is easiest to just say go here .

Great with Garden tomatoes and stale french bread. From here . 6 roma (plum) tomatoes, chopped 1/2 cup sun-dried tomatoes, packed in oil 3 cloves minced garlic 1/4 cup olive oil 2 tablespoons balsamic vinegar 1/4 cup fresh basil, stems removed 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1 French baguette 2 cups shredded mozzarella cheese Preheat the oven on broiler setting. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the

From here . 1 (8 ounce) package dry black beans 2 1/2 quarts water 3 tablespoons olive oil 3 cloves garlic, peeled and minced 1 large onion, chopped 1 tomato, cubed 1 carrot, cubed 1/2 pound bacon strips, diced 1 tablespoon chopped fresh parsley salt and pepper to taste Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight. Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside. Heat the oil in a medium saucepan over m

Delish...from here . 3 tablespoons soy sauce 2 tablespoons rice wine 1 tablespoon brown sugar 1/2 teaspoon cornstarch 1 tablespoon vegetable oil 1 tablespoon minced fresh ginger root 1 tablespoon minced garlic 1 pound beef round steak, cut into thin strips 8 ounces snow peas In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture,

From here. We made it twice, and loved caramelizing it with a the lighter. 5 pounds ready-to-eat ham 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.

From Shelley 1 head romaine 1 c celery chopped 4 green onions 1 14 oz. can mandarin oranges 1 avocado 1 fuji apple 1/4 c. raisins or craisins 1/2 c. bleu cheese 3 chicken breasts chopped candied almonds or pecans Salad Dressing 1/2 tsp. salt 1/2 tsp pepper 1/4 c. oil 1 T. chopped parsley 2 T. sugar 2 T. white wine vinegar (I use regular distilled)

A staple in this house...(I eat more of it when Gary is out of town....I hate lactose intolerance) Found here . 1 pound skinless, boneless chicken breast halves - cubed 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1/3 cup butter 1/3 cup chopped onion 1/3 cup all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon celery seed 1 3/4 cups chicken broth 2/3 cup milk 1 (9 inch) unbaked pie crusts Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, co

1 pounds shredded meat (leftovers are great) 1/2 tablespoon ground cumin 1/4large onion, chopped 1 (4 ounce) cans chopped green chile peppers 1 tablespoon all-purpose flour 1/4 c milk 1 cups shredded Monterey Jack cheese, divided old rice 1 cup oil for frying 8(6 inch) corn tortillas In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool. In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side.

I had two giant Jalapeno plants that God put in my garden to keep the bugs away (I didn't plant them this year) so I had to find something to do with my millions of jalapenos. This are wonderful and time consuming...from allrecipes.com 1 (8 ounce) package cream cheese, softened 1 (8 ounce) package shredded sharp Cheddar cheese 1/4 cup mayonnaise 15 fresh jalapeno peppers, halved lengthwise and seeded 2 eggs, beaten 1/2 tablespoon milk 1 1/2 cups crushed corn flake cereal

Tamales MEAT 1 pork roast (6-8 pounds) 3 Tablespoon chili powder 1.5 Tablespoon garlic powder 1.5 Tablespoon ground cumin (comino) .5 Tablespoon (or less) black pepper MASA 1 Tablespoons paprika .5 Tablespoon cumin 1.5 Chili Powder 1.5 Tablespoons garlic powder 1 cups of Corn Oil 1 quart Broth Soak corn husks, fill with masa, meat, and wrap. Steam for 60 minutes or until done. See this , recipe modified from this website

Chocolate Pear Pudding Cake It sounds unusual, but it is delicious. Gary found the recipe on NPR from the comfort food cook, Nigella . Especially nice on fast Sundays. Ingredients 2 cans (14 ounces each) pear halves in juice 1 cup plus 2 tablespoons sugar 3/4 cup plus 1 tablespoon flour 1/4 cup cocoa powder 10 tablespoons (1 ¼ sticks) softened butter, plus more for greasing 1 teaspoon baking powder 1/4 teaspoon baking soda 2 eggs 2 teaspoons vanilla extract Instructions 1. Preheat the oven to 400 degrees F. Lightly grease an 8 1/2-inch square ovenproof dish with butter. 2. Drain the pears and arrange them in the dish. 3. Combine the remaining ingredients in a food processor and blitz till you have a batter with a soft dropping consistency. 4. Spread the batter over the pears. Bake for 30 minutes. 5. Let stand for 5 or 10 minutes before slicing. (I cut 2 down and 2 across to make 9 slices.) Serve with chocolate sauce. Serves 6 to 9.