Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces.
Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.
Preheat the oven to 375F
Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..
Quarter potatoes and leave skins on, remove any blemishes or eyes. Chop onion into one inch pieces.
Spray pan with Olive Oil spray and place potatoes and onion in ovenproof dish, drizzle with olive oil and add ground salt and pepper. Mix with hands to coat potatoes and onion. Bake till golden brown and tender about 20 mins.
Wash asparagus and chop tough ends off. Tear off a piece of foil and double it big enough to hold about 8 asparagus spears. Spray with Olive oil and then add asparagus, chopped Bacon and butter – then fold up the foil so it is sealed tightly and will fit in a fry pan. Heat the frypan and place the foil container in the pan. You should hear it sizzling and it will cook in around 8-10 minutes.
Preheat the oven to 375F
Grind herbs in mortar and pestle, add lemon and continue to grind to a paste, add salt and pepper. Chop the onion and grind together with the herb mix. Cut extra fat off chicken and rub the skin with olive oil. Spray baking pan with olive oil and place chicken pieces skin side up. Spread paste on chicken and add lemon quarters randomly in the pan with a few sprigs of herbs. Drizzle with Olive Oil. Place into the oven for 45 mins or till juice runs clear when you push a skewer into the chicken..
3MediumBell Peppers ,Red, Green, YellowIf you do not have three colors then use 2 green peppers
112 ozPackage of Tri-Colored Routini
112 ozPackage of Campanella Pasta
12Ritz Crackers-Crushed
Instructions
Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.
3MediumBell Peppers ,Red, Green, YellowIf you do not have three colors then use 2 green peppers
112 ozPackage of Tri-Colored Routini
112 ozPackage of Campanella Pasta
12Ritz Crackers-Crushed
Instructions
Heat Large Pan on top of Stove on medium add Olive Oil, Garlic, Onion, pepper, diced tomatoes let sizzle then turn down to simmer and stir let it simmer for about 5 minutes then gradually add the dry ingredients and simmer for 15 minutes. Drain Tuna and add to Sauce stir until there are no clumps about two minutes. Simmer for about 2 minutes and add pasta to sauce and stir. Add Dozen Crushed Ritz Crackers to the sauce. Serve with Romano Parmesan Cheese.
Fill large pan with at least 8 quarts of water boil the water then add all dry pasta and cook pasta till minute less that directions on box. Drain Pasta.
In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands.
Heat up skillet and lightly brown meat.
Soup stock
Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.
In a large Bowl add Italian Sausage and Ground Beef use fork and chop meat mixture, add spices, mid then add egg and mix thoroughly, then add dry bread crumbs mix until mixture seems a little dry not wet. Then take an break up meat into small pieces about size of grape and then roll into meatballs with your hands.
Heat up skillet and lightly brown meat.
Soup stock
Use large soup pot turn on medium heat and add Virgin Olive Oil heat and then add minced garlic until it sizzles. Add 2 quarts of chicken stock and let boil on medium heat. Add Meat balls stir let cook for minute and then and chopped spinach. Pour eggs in a ribbon swirl let egg mixture cook for few seconds then take fork go back and forth separates egg . Let mixture simmer on stove. Chop up chicken in small pieces then push down on chicken separate until it looks like splinters then add to soup mixture. Then stir let cook for one minute. Spoon into individual bowls and add Parmesan Cheese.
Delectable first course or served with main meal . Artichokes are great and low in calories!
Prep Time10mins
Cook Time1min
Total Time11mins
Servings: 6
Ingredients
Steamed Artichokes
2cupswater
3Medium YoungArtichokes
Artichoke Dipping Sauce
2Tablespoons Minced Onion
3/4 cupReal Mayonaise
1/8Teaspoon Salt
1/8Teaspoon Pepper
1/8Teaspoon Cayenne Pepper
2Tablespoonsbalsamic vinegar
Instructions
Steamed Artichokes
Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
Dipping Sauce
To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
Delectable first course or served with main meal . Artichokes are great and low in calories!
Prep Time10mins
Cook Time1min
Total Time11mins
Servings: 6
Ingredients
Steamed Artichokes
2cupswater
3Medium YoungArtichokes
Artichoke Dipping Sauce
2Tablespoons Minced Onion
3/4 cupReal Mayonaise
1/8Teaspoon Salt
1/8Teaspoon Pepper
1/8Teaspoon Cayenne Pepper
2Tablespoonsbalsamic vinegar
Instructions
Steamed Artichokes
Wash Artichoke thoroughly then, cut artichoke stem but leave at least 1/2 inch on the bottom of artichoke . Add at least two to three cups of water to the large pan. Then place the artichokes in vegetable steamer in the large pot, cover the pot and steam for at least 50 minutes to an hour. Let artichokes cool then serve with dipping sauce.
Dipping Sauce
To make your dipping sauce, chop up 11/8 of onion to give you 2 tablespoons, set aside. Take small mixing bowl an add 3/4 cup of mayonnaise, fold in 2 tablespoons of minced onion, and balsamic vinegar then fold in all dry ingredients until mixture is smooth. Refrigerate for until well chilled.
4scoopsany flavor ice creamwe used cheese ice cream
Instructions
Scoop desired amount of corn kernels in a tall glass. Make room for the shaved ice and toppings. Add the shaved ice and pour in in the evaporated milk (6 oz per glass) Top with Ice Cream.
