Tag Archives: Terry Tested

Chicken Souvlaki

21 Wednesday Sep 2016

Posted by in Low Carb, Main Dishes, wrks4me - Recipes

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Ingredients

wrks4me_terry_tested-11

  • 1/4 Cup Olive Oil
  • 2 TBS Lemon Juice
  • 2 Cloves Garlic Minced
  • 1 or 1/2 tsp Dried Oregano
  • 1/2 tsp salt
  • Skinless & Boneless Chicken breasts
  1. Cut chicken into cubes
  2. Place all ingredients and chicken into a plastic bag to marinate for 2 hours in refrigerator
  3. Place onto skewers and put onto bbq, turning every 5 minutes on each side until done
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Terry’s Beef Stew

19 Monday Sep 2016

Posted by in Main Dishes

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Ingredients

wrks4me_terry_tested-11

  • 2 lb (1 kg) stewing beef cubes
  • 4 potatoes, peeled and cut in wedges
  • 3 carrots, cut in chunks
  • 3 onions, chopped
  • 6 cloves garlic, minced
  • 1-1/2 cups (375 mL) beef stock
  • 1 can (5 oz/156 mL) tomato paste
  • 1 bay leaf
  • 1 tbsp (15 mL) Worcestershire sauce
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 tsp paprika
  • 2 tbsp (25 mL) all-purpose flour

Directions

  1. Trim and cut beef into 1-inch (2.5 cm) cubes.
  2. In  an 18 to 24 cup (4.5 to 6 L) slow-cooker, mix together beef, potatoes, carrots, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
  3. Cover and cook on Low for 10 to 12 hours (or on High for 5 to 6 hours) or until beef and vegetables are tender.
  4. Add peas, salt and pepper. Increase heat to High. Whisk flour with 2 tbsp (25 mL) water; stir into stew. Cook, covered, for 5 minutes or until thickened. Discard bay leaf.

Terry’s Chocolate Cow Chips

19 Monday Sep 2016

Posted by in Baking, Dessert, wrks4me - Recipes

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This is a simple recipe that the kids would love to make.

Ingredients

  • 2 1/2 cups of chocolate chips
  • 2 tablespoon of butter (add more if necessary)
  • 2 cups of salted pretzel sticks

Directions

  1. Chop pretzel sticks into bite size pieces
  2. On top of a double boiler, melt chocolate and butter, stirring often.
    (You can also use a microwave to melt chocolate)
  3. Take pot off the stove and add pretzes
  4. Spoon onto a lined baking sheet and refrigerate for 20 minutes until firm

Options:

Peanut Butter Cow Chips

  • 1 1/2 cups of chocolate chips
  • 1 cup of butterscotch chips
  • 1/2 cup butter
  • 1/4 cup smooth peanut butter
  • 2 cups of salted pretzel sticks
  • 1 cup of salted peanuts

 

Terry’s Crunchy Biscotti

19 Monday Sep 2016

Posted by in Baking, Dessert, wrks4me - Recipes

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biscotti

These are so good, I’d suggest doubling the recipe

wrks4me_terry_tested-11

Ingredients
  • 1-3/4 cups of all purpose flour
  • 2 tsp baking powder
  • 3/4 cup whole unblanched almonds
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup butter, melted
  • 2 tsp vanilla
  • 1/2 tsp almond extract
  • 1-1/2 tsp grated orange rine
  • 1 eggs white, lightly beatened
  1. In large bowl, combine flour and baking powder; stir in almonds. Whisk together eggs, sugar, butter, vanilla, almond extract and orange rind; stir into flour mixture until soft, sticky dough forms.
  2. Transfer dough to lightly floured work surface; with hands, form into smooth ball. Transfer to an ungreased baking sheet and form into a log. Brush tops with egg white and bake for 20 minutes at 350 degrees F.
  3. Remove from oven and let cool on a rack for 5 minutes. On a cutting board cut diagonally into 3/4 inch slices. Bake for 20 minutes long or until golden brown. Remove biscotti to rack and let cool.

Makes 24 cookies

Enjoy

 

Tuscan Minestrone Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

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tuscan-soup

Ingredients:wrks4me_terry_tested-11

  • 1 can your favourite beans
  • 3 tablespoons extra-virgin olive oil
  • 1 medium yellow or white onion, chopped (about 1 cup)
  • 2 medium carrots, peeled and chopped (about 2⁄3 cup)
  • 2 medium celery stalks, chopped (about ½ cup)
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can crushed tomatoes (about 3½ cups)
  • 3 medium yellow potatoes, peeled and diced (about 1½ cups)
  • 1½ cups chopped fennel
  • ¼ cup loosely packed fresh Italian flat-leaf parsley leaves, chopped
  • 2 tablespoons chopped fresh basil leaves
  • 2⁄3 cup of pearl barley or pasta
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper

¼ cup finely grated Parmesan Cheese for topping

  1. Instructions:
     Add 3 tablespoons of olive oil over medium-heat. Add onions, carrots and celery and cook til softened but not browned. Add the garlic.
  2. Add tomatoes, potatoes, fennel, parsley and basil along with chickpeas and drained beans. Add 6-8 cups of water (substitute chicken or vegetable broth) so that vegetables are covered by 1 inch. Bring to a boil and reduce to simmer. Add pearl barley or pasta, salt and pepper. Continue to cook and add more liquid if soup seems too dry. Cook until pasta is tender. 
  3. Serve with 1 tablespoon of grated cheese.

TIP: You can add chicken, beef, pork or fish if you’d like a heartier broth. Use vegetables in season such as zucchini, cabbage, cauliflower or broccoli

Hungarian Goulash Soup

05 Monday Sep 2016

Posted by in Soups, wrks4me - Recipes

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wrks4me_terry_tested-11Ingredients:

  • 2 lb lean beef shoulder, cut in 1-inch pieces or use hamburger
  • 2 cups sliced onions
  • 3 tbsp caraway seeds (slightly crushed)
  • 1 tsp salt
  • 1 can (28 oz/796 ml) tomatoes drained
  • 4 cups chopped green pepper
  • 2 tsp basil
  • 1/2 cup water
  • 4 cups chopped peeled potatoes
  • 10 cups beef stock
  • 2 tsp marjoram
  • 1/2 tsp pepper


 Directions:

Brown beef or hamburger in a pan. Add onions and cook til translucent and add green peppers along with caraway seeds, and all other ingredients. Cook til potatoes are tender. Enjoy.

Carrot Salad

05 Monday Sep 2016

Posted by in Salads, wrks4me - Recipes

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wrks4me_terry_tested-11Ingredients:

  • 1 small orange jello
  • 3 oz Philadelphia Cream Cheese
  • 14 oz crushed pineapple
  • 2 carrots shredded
  • 1/2 pint whipping cream

Directions:

  1. Drain pineapple and put in sauce pan
  2. Bring juice of pineapple to a boil
  3. Add Jello and dissolve
  4. Remove from heat and set aside and cools a bit
  5. Add cream cheese to mixture and beat at low speed until (little pieces are left) let cool.
  6. Add pineapple and shredded carrot and fold in beatened whipped cream.
  7. Let cool overnight.
     

Waldorf Salad

05 Monday Sep 2016

Posted by in Salads, wrks4me - Recipes

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wrks4me_terry_tested-11Ingredients:

  • 1 green eating apple
  • 2 red eating apples
  • 1 tbsp lemon juice
  • 1 cup diced celery
  • 1 cup seedless grapes, halved
  • 1/2 grated mild cheese
  • 1/4 cup mayonnaise
  • 1/4 whipping cream
  • 1/2 cup chopped walnuts

Instructions:

Add apples, lemon juice, celery, grapes and cheese.
Combine mayonnaise with cream. Pour over salad and toss to coat.
Refrigerate until serving time. Add walnuts at serving time.

 

Polish Coleslaw

05 Monday Sep 2016

Posted by in Salads, wrks4me - Recipes

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Coleslaw1

  • wrks4me_terry_tested-111 Green Cabbage (about 2 lbs.)
  • 3/4 cup finely shredded Carrot (add more if you’d like)
  • 1 1/2 cups Sugar  (or use a sugar substitute ie: stevia/erythritol mixture. I get mine at Bulk Barn. I use 1/2 cup at a time and taste) or (3/4 sugar and 3/4 Splenda or your preferred sweetener substitute)
  • 1 1/4 cups Vinegar
  • 1 cup Oil
  • 1/2 tablespoon Salt
  • 1/2 tablespoon Celery Seed

Shred all of the vegetables into a very large mixing bowl. The quantities will go down when you add the dressing. The thinner the shredding the better.

Put sugar or sugar substitute, vinegar, oil, salt and celery seed into a pot and bring to a boil. Pour over cabbage and carrots.  Coat thoroughly. Refrigerate overnight