KRAFTKraft Has Recipes, Menu Ideas, Even Shopping Lists
Gandalf the Gray This site has tons of recipes, and more are added all the time. Go and pick up a rose in the color of your choice:
I also have an herb garden. I use my herbs in all kinds of recipes. If you would like to learn more about herbs-their uses, their history, etc, I found a great link: Kathie's Herb Page Or check out my herb garden page: My Herb Garden
My Three Favorite Cookbooks are:
The Joy of Cooking : Joy of Cooking
This site has recipe updates, and other cooking insights.
The Pillsbury CookbookThe Pillsbury Company
This site has recipes and meal ideas, and all kinds of ways to make life easier in the kitchen. In addition, there are cookbooks to order.
The following recipes are some of my favorite ways to use herbs. Since how much of an herb a cook uses depends on his/her individual likes and dislikes, I do not have specific amounts listed. Just don't be afraid to use combinations of herbs. Start with a little, then add more each time you make the recipe until you get the flavors the way you like them!
One Roasting Chicken (allow approximately one pound per person)- Take out bags of "insides." Place "insides" (take out of bag) in a pan of water. This will be the base for your gravy, so be sure to at least cover the "insides" with water in the pan. Bring to boil, and reduce to simmer.
Meanwhile, rinse chicken and pat dry. Spray roasting pan and chicken with cooking spray. Place chicken in pan.
I usually add the spices and herbs to the chicken and the pan of gravy-to-be at the same time and in the same amounts. So, that said, place the following inside the chicken, and the same amount into the pan with the "insides" and water:
3-4 leaves fresh basil
2-3 leaves fresh sage
Leaves from stalk of fresh thyme that's 3-4 inches in length
Leaves from stalk of fresh oregano 5-6 inches in length
2-3 pieces of fresh Rosemary and tarragon
Sprinkle with salt, pepper, and garlic powder-both inside and outside of chicken and into pan of gravy.
Insert meat thermometer in thickest part of chicken breast. Even if the chicken has a "pop-up" timer, I have found these do not always work-either they pop up too early, or not at all.
Cover chicken with foil tent. Cook 25 minutes at 350 degrees farenheit PER POUND of chicken. Take foil off chicken the last 15-20 minutes of roasting. This is so your chicken will brown. Chicken is done when meat thermometer reaches 185 degrees farenheit.
To make gravy:
Once water and insides come to a boil, reduce heat to low/simmer and cover. Let cook until chicken comes out of the oven. While chicken is cooling slightly so you can slice it, make the gravy. You will use the drippings in the roasting pan, flour (whole wheat flour gives the gravy a "down home flavor, " but white flour works well, too), and the liquid from the water/"insides"/herbs mix. What I do, is place a strainer over a bowl, and pour the liquid through the strainer into the bowl, then discard what's in the strainer. Keep the pan.
Add drippings to pan. Whisk in flour. When flour and drippings are well blended, add liquid and stir over medium heat until thickened.
The proprtions for the gravy are:
2 tablespoons drippings and two tablespoons flour to every one cup liquid.
To make this a really special dinner, serve with
Homemade Mashed Potatoes:
One medium red potato per person-peeled and quartered
Place potatoes in pot with just enough water to cover and salt. Bring to boil. Reduce heat slightly (to medium high) and continue to boil until potatoes slice easily with side of fork (about 20 minutes). Drain.
Mash potatoes with butter (for 6 potatoes, I use 4 tablespoons of margarine or butter). Add one egg, and 2 slices of cheese (tear into 6 or 8 pieces). Continue mashing until cheese is melted, and potatoes are smooth. Add milk, salt, and pepper to taste.
Homemeade Cornbread Stuffing:
One small box of corn muffin mix, made and baked according to package directions
2-3 fresh leaves of sage, torn into small pieces
1/2 Onion, finely chopped (if you want, you can use 1/4 of an onion)
1 Stalk Celery, finely chopped
1 cup liquid from pan with "insides" (this may be too much-you want to moisten the stuffing, but not make it too runny)
Salt and Pepper to taste
Break cornbread into small pieces. Mix all ingredients in bowl. Spray casserole with cooking spray. Place cornbread mixture in casserole dish. Bake in oven with chicken for the last 30 minutes.
Green Beans and Chives:
Place fresh, frozen, or canned green beans in pot. Cover with water. Add salt, pepper, and butter or margarine (the butter is optional. I know a lot of people like it. I NEVER add it to vegetables). Break up one 10-12 inch piece of fresh chive and add to pot (I use one piece of chive for each 10 oz frozen bag of beans or one 14 oz can). Heat, cooking beans until heated through. For fresh beans, cook until desired tenderness. I bring my beans to a boil, then reduce heat to low/simmer and cook uncovered.
Drain and serve.
I like Fresh Fruit Salad with this too. I use one piece of fruit per person. You need at least one orange (or grapefruit) to keep the other fruit from turning brown. I usually squeeze the juice from one orange into a bowl, then cut up another one for the salad. I also like bananas and apples (be sure to toss with juice as soon as you are done slicing the banana and apple). For color, leave the skin on the apple. I like to use peeled and sliced kiwi, pears, sliced strawberries, and grapes, too. For the grapes and strawberries, you can either count 2-3 of each as one piece of fruit for one person, or add them as garnish. I do not add sugar to this salad. I think it tastes good just the way it is!!!
And, this is a favorite spread of mine for bread. It is especially good on French or Italian bread, as well as croissants:
8 ounces of cream cheese, softened. Place in bowl.
Sprinkle liberally with garlic.
Add the following fresh herbs (if you use dried herbs, make this the night before, so they will soften):
Basil (2-4 leaves, chopped)
Chives (2- 10 inch-12 inch stalks, finely chopped)
Thyme (leaves from 3-4 inch stalk)
Oregano (leaves from 5-6 inch stalk, chopped if necessary).
Blend all ingredients. Serve cold with warm bread. Delicious! This is especially good if made ahead of time, so the flavors can blend into the cream cheese. You can also make this substituting 8 ounces of butter or margarine, softened, for the cream cheese.
ENJOY YOUR DINNER!!!
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Next Page-Even More Recipes I have recipes here for Basic Tomato Sauce, Spaghetti Sauce, Meatballs, Pot Roast, and a simple Shrimp Creole.
Bread Recipes Here are recipes for White Bread, Whole Wheat Bread, and Dinner and Cinnamon Rolls.
My Daughter Lara's Page
is also worth checking out!!!
This is a positively wonderful link to a Christian woman with links to other Christian Web Sites
A Blessing My Younger Daughter Learned When She Was In Nursery School:
Come Lord Jesus Be Our Guest And Let Thy Gifts To Us Be Blessed AMEN
My Web Pages This page has links to my other pages. I have pages on adoption, travel (this page includes links to live cam shots to various places I have visited, such as Yosemite and Geneva, Switzerland), education, reading material I enjoy, my family and children (pictures included) my cats (more pictures), cooking, and my herb garden. Please check them out, and enjoy!
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