Lucy’s Humongous Sandwich

19 Monday Jun 2017

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Lucy's Humungus Sandwitch

This monstrous sandwich is great as a family meal served with a hearty soup or can be served at a party along with cold beer

Ingredients

  • Sourdough bread
  • Variety of your favourite cold cut meats
  • Your Favourite Cheeses
  • Green and Black Olives
  • Mayonnaise
  • Mustard

Directions

  1. Mix 2 tablespoons of Mayonnaise and 5 tablespoons Mustard together and put aside
  2. Put 1/2 cup each of green and black olives together and mince together and put aside
  3. Cut the top of the bread and put aside
  4. Hollow out the bread
  5. Start by spreading some of the Mayo-Mustard mixture along the bottom of the bread
  6. Layer meats and cheeses then a layer of Mayo-Mustard
  7. Keep repeating til you come to the middle layer
  8. When you get to the middle layer add the olive mixture as a layer
  9. Continue layering the meats and cheese and May-Mustard
  10. Top it off with the remaining mustard
  11. Put the top of the bread back on
  12. Wrap the whole sandwich in plastic wrap or in a plastic bag
  13. Refrigerate overnight
  14. Serve cold

Enjoy

 

 

Baked Kraft Dinner

19 Monday Jun 2017

Posted by in Appetizers, Main Dishes, wrks4me - Recipes

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Kraft Dinner Muffins

Ingredients

  • Kraft Dinner
  • Butter
  • Milk
  • Italian bread crumbs

Directions

  1. Prepare Kraft Dinner as usual with milk and butter added after noodles are cooked
  2. Sprinkle Italian bread crumbs around the edges of the muffin tin
  3. Spoon into muffin tin sprayed with oil (large for lunch or dinner, small for appetizers)
  4. Sprinkle Italian bread crumbs on top of the mixture
  5. Bake at 350 degrees F for 10 to 12 minutes or until golden brown. Take them out and let them rest for 5-10 minutes before plating

Options

You can add vegetables, ham, chicken, salmon, tuna or extra cheese

Enjoy

 

Cheerio Cookies

11 Sunday Jun 2017

Posted by in Baking, Dessert, wrks4me - Recipes

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Cherrio Cookies

Ingredientswrks4me_terry_tested-11

  • 1 cup butter or margarine
  • 1 cup of white sugar (or sugar substitute)
  • 1 cup brown sugar (or sugar substitute)
  • 1/2 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 3 cups of Cheerios or similar cereal (I use multi-grain)
  • 1 (6 ounce) package chocolate chips

Directions

  1. Preheat oven to 375 degrees F
  2. Cream butter, peanut butter and sugars together
  3. Add vanilla and eggs
  4. Sift in flour, salt, baking soda and baking powder together and fold into mixture
  5. Add oatmeal (rolled oats), Cheerios and chocolate chips
  6. Drop by full tablespoon or small cookie scoop onto a parchment lined cookie sheet
  7. Bake for 10-12 minutes (depending on oven)
  8. Cool on a cookie rack

Enjoy

Original Recipe

 

Traditional Creamy Coleslaw

11 Sunday Jun 2017

Posted by in Salads, Side Dishes, wrks4me - Recipes

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Creamy Coleslaw

Ingredientswrks4me_terry_tested-11

  • 1 cup mayonnaise
  • 1/4 cup white sugar
  • 2 tablespoons seasoned rice wine vinegar or light vinegar of your choice
    try apple cider vinegar or white white vinegar
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon prepared horseradish (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Directions

  1. Mix all ingredients together and refrigerate for about one hour before serving.

Chicken Souvlaki

04 Sunday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

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Chicken Souvlaki

Ingredientswrks4me_terry_tested-11

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 1/2 pounds skinless, boneless chicken breast halves cut into cubes
  • Wooden skewers

Directions

  1. Combine all ingredients and place them in a plastic resealable bag and marinate the chicken for about 2 hours in the refrigerator
  2. Soak wooden skews in water for about 15 minutes so they will not burn too much
  3. Put chicken on skewers and grill them on a BBQ turning often. Cook about 10-15 minutes or until they are no longer pink

Tzatziki Sauce

Ingredients

  • 1 (6 ounce) container plain Greek style yogurt
  • 1/2 cucumber (peeled, seeded, and grated)
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1 clove garlic, minced

Directions

  1. Please all ingredients in a bowl and put in the refrigerator
  2. Serve with cooked chicken

 

Homestyle Baked Potato

04 Sunday Jun 2017

Posted by in Side Dishes, wrks4me - Recipes

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Baked Potato

Ingredientswrks4me_terry_tested-11

  • 4-8 russet potatoes (with skins on)
  • 1⁄4 cup olive oil
  • 1-2 tablespoon(s) of sea salt or kosher salt

Directions

  1. Preheat oven to 350 degrees F
  2. Rinse and scrub the potatoes, then dry them with a towel
  3. Put oil and salt in a bowl along with the potatoes
  4. Place potatoes on a foil lined baking sheet and pierce each potato with a knife or fork to allow steam to vent
  5. Put them in the oven and cook for 1 hour testing to ensure they are tender
  6. Remove from oven and serve with your favourite toppings

Optional toppings

  • margarine or butter
  • shredded cheddar cheese
  • sour cream
  • cracked black pepper
  • fresh chives, minced
  • bacon pieces

Crunchy Apple Coleslaw

01 Thursday Jun 2017

Posted by in Salads, wrks4me - Recipes

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Apple Cole Slaw

Ingredientswrks4me_terry_tested-11

  • 1/2 medium cabbage shredded
  • 1 large carrot shredded
  • 2 stalks of celery (diced)
  • 2-3 red apples diced
  • Lemon juice
  • Coleslaw dressing (your choice)

Directions

  1. Put apples in a large bowl and pour a little apple juice over them to avoid them turning brown
  2. Put in cabbage, carrot, celery
  3. Pour in coleslaw dressing and mix until creamy but not soggy

Serve and enjoy

 

 

Basmati Rice with Garam Masala

31 Wednesday May 2017

Posted by in International Dishes, Side Dishes, wrks4me - Recipes

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Garam Masala Rice

Ingredientswrks4me_terry_tested-11

  • 2 cups basmati rice
  • 4 tablespoons butter
  • 1 medium-size onion, chopped
  • 1 clove garlic, minced
  • 1 to 1 1/2 teaspoon(s) garam masala
  • 1 salt & freshly ground black pepper, to taste
  • 4 cups vegetable broth
  • 1 diced carrot (optional)

Preparation

  1. Preheat oven to 350°F.
  2. With a stove and oven safe pot, melt butter over medium heat on the stove
  3. Add the onions, garlic and garam masala and allow to cook 3 to 5 minutes, until onions are softened
  4. Add rice and stir until ingredients are well coats.
  5. Pour in vegetable stock and add salt and pepper to taste.
  6. Bring stock up to a boil.
  7. Cover and bake in the oven until the rice is tender about 20 to 25 minutes.
  8. Let stand, covered for 5 minutes before serving.

Enjoy

Original recipe

Greek Style Healthy Bean Stew

31 Wednesday May 2017

Posted by in International Dishes, Main Dishes, wrks4me - Recipes

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Healthly been stew

Ingredientswrks4me_terry_tested-11

  • 2 cups dried black-eyed peas
  • 1/2 cup extra virgin olive oil
  • 1 large white or yellow onion diced (about 1½ cups)
  • 1/2 medium fennel bulb, sliced into thin strips
  • 2 teaspoons minced garlic
  • 3 large carrots, peeled and chopped (about 1 cup)
  • 4 stocks of celery (diced)
  • 1 large tomato, diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon salt
  • 4 large baby kale leaves or spring mix
  • 1/2 cup chopped fresh dill

Preparation

  1. Put peas in a large pot and add enough water to cover by 2 inches and bring to a boil. Cook for about a minute or so and then turn off heat and allow to soak for an hour. Drain beans and set aside
  2. Add olive oil in a large pot. Add onion and fennel and cook until tender. Add garlic, black-eyed peas, carrots, celery tomato and tomato paste, salt and bay leaves. Stir well until tomato paste is well distributed.
  3. Add enough water to cover vegetables and bring to a boil
  4. Reduce head and simmer until peas are tender.
  5. Add baby kale or spring mix and dill. Remove bay leaves

Serve and enjoy

 

Greek Style Potato Salad

31 Wednesday May 2017

Posted by in International Dishes, Salads, wrks4me - Recipes

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Greek Potato Salad

Ingredientswrks4me_terry_tested-11

  • 3 pounds medium red potatoes, peeled and quartered
  • 1 teaspoon celery seeds
  • 1 cup extra virgin olive oil
  • 4 tablespoons red wine vinegar
  • 2 tablespoon packed fresh oregano leaves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cups leaf lettuce head chopped or fresh spring mix
  • 1/2 cup green onions, finely chopped
  • 1 stock of celery (diced)
  • 5 hard-cooked eggs, peeled and sliced lengthwise (optional)

Preparation

  1. Prepare dressing by whisking oil, vinegar, oregano, salt and pepper into a small bowl. Set aside
  2. Peel and quarter potatoes, then boil until tender and can be pierced with a fork. Drain water.
  3. While still hot add celery seeds and about half of dressing over potatoes
  4. Cool potatoes in refrigerator, then add remaining oil, lettuce, green onions, celery and lettuce or spring mix along with optional mint
  5. Serve with cooked eggs

Enjoy