Your Cooking Tips and Recipes

Guacamole is a very healthy avocado dip or salad that could help a lot on your diet. It is rich in fiber, potassium and other essential nutrients that keep your body fit and healthy. It also prevents some illnesses since avocado has a lot of nutrients and has a powerful beneficial effects on health.   Ingredients: 2 medium ripe avocados, mashed ( 2 cups ) 1 tablespoon minced onion 1 clove garlic, minced ¼ teaspoon chili powder ¼ teaspoon salt 1/3 cup mayonnaise or salad dressing Combine mashed avocado, onion, garlic, seasoning in small bowl and mix well. Spread top with mayonnaise, sealing to edges of bowl, then Chill. Note : Seal tightly with plastic wrap so no air gets on it to keep it from turning brown) At serving time stir in mayonnaise. You can also add your favorite tortilla chips for a dip. Then serve it into tomato cups or small bowl whichever you like. It can make up to 2 servings. You already have your own simple, healthy and yummy guacamo...

Meatloaf is a meat dish consisting of ground meat, different vegetables and spices to provide additional flavor. It is formed into a loaf shape, then you can have it baked or smoked .  You can try this Tip: For a moister meatloaf, soak the bread or breadcrumbs in milk, until it becomes thick and mushy, before blending the mixture together. Ingredients: 1 2/3 to 1 3/4 pounds ground sirloin 1 medium onion, cut into chunks 2 ribs celery from the heart of the stalk, cut into 2-inch pieces 1 green bell pepper 1 large egg plus a splash of milk, beaten 1 cup plain bread crumbs 2 tablespoons grill seasoning (Use “ Montreal Steak Seasoning by McCormick ” for best result) 1 cup smoky barbecue sauce 1/2 cup tomato salsa 1 tablespoon Worcestershire sauce Vegetable oil or extra-virgin olive oil Directions: Preheat oven to 450 degrees F. Put ground beef into a big bowl. Put onion and celery into a food processor. C ut the bell pepper in half, ...

Everyone wants to eat a nicely and not overcooked vegetables for their diet. I'll share to you different the different ways on how to cook  vegetables. To cook vegetables, put it in a boiling water already to conserve the minerals and  vitamins. Only enough water must be used  in cooking without allowing them to get scorch, then continue cooking until the vegetable is done. For white vegetables, they should be cooked only until they are tender. For yellow color vegetables such as carrots, squash and sweet potato, baking is best, carrots can be steamed to preserve their food value. Zucchini, Sweet peppers, Corn, Onions, Potatoes, and other variety of vegetables can be done through grilling to remain their crispy sweetness.  You can also roast vegetables such as asparagus, s quash or onions to preserve vitamins and minerals. Roasting helps to preserve not only vitamins and minerals, but also flavors that can be lost with boiling.

A simple and quick way on how to make lasagna for those who have never made it before and would like to try making it. Tips: Use No-Boil Noodles so they won’t get soggy and will absorb the sauce really well. Ingredients: 0.3 cups Water 15 oz. cottage cheese 8 oz. mozzarella cheese 6 lasagna noodles 0.8 lb. Ground beef 3 cups Prego Traditional Spaghetti Procedure: In 10 inch skillet over medium high heat, cook beef until browned, stirring to separate meat.  Spoon off fat. Add spaghetti sauce, heat through, stirring occasionally.  In 2 quart oblong baking dish, spread 1-1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the ricotta cheese and half of the mozzarella cheese. Repeat layers. Top with remaining meat mixture.    Slowly pour water around inside edges of baking dish. Cover tightly with foil.   Bake at 375 degrees (f) for 45 minutes. Uncover; bake 10 minutes more. Let stand 10 minutes before serv...

Ingredients 1 cup olive oil 1/4 cup fresh lemon juice 6 cloves garlic, finely chopped 2 tablespoons chopped fresh rosemary leaves 2 (3-pound) chickens, butterflied Salt and freshly ground black pepper Lemon wedges, for garnish Directions Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours. Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

Ingredients 1 package chocolate fudge cake mix (regular size) 1 package (6 ounces) instant chocolate pudding mix 1/2 cup strong coffee 1 carton (12 ounces) frozen whipped topping, thawed 6 Heath candy bars (1.4 ounces each), crushed Directions Bake cake according to package directions. Cool. Prepare pudding according to package directions; set aside. Crumble cake; reserve 1/2 cup. Place half of the remaining cake crumbs in the bottom of a 4-1/2- or 5-qt. trifle dish or decorative glass bowl. Layer with half of the coffee, half of the pudding, half of the whipped topping and half of the crushed candy bars. Repeat the layers of cake, coffee, pudding and whipped topping. Combine remaining crushed candy bars with reserved cake crumbs; sprinkle over top. Refrigerate 4-5 hours before serving. Yield: 8-10 servings.

Cream of Mushroom Soup Ingredients: 2 (7 ounce) cans chopped mushrooms, undrained 2 cups water 2 tablespoons butter 1 small onion, chopped 1/4 cup all-purpose flour 1 teaspoon seasoning salt 1 (12 ounce) can evaporated milk 1/4 teaspoon white pepper, or to taste 2 cans (10-3/4 ounces each) chicken broth 1/8 tsp ground nutmeg 1 cup heavy cream Chopped parsley for garnish   Directions Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add...