4 Generations Cook Blog

Preheat oven to 350°        This recipe come's from Simply Recipes What you need: 4 bell peppers, any color Salt 5 Tbsp extra-virgin olive oil 1 medium yellow onion, peeled and chopped 1 clove of garlic, peeled and chopped 1 lb of lean ground beef (or ground turkey) 1 1/2 cup of cooked rice 1 cup chopped tomatoes, fresh or canned (if using can, drain of excess liquid first) 1 tbsp chopped fresh oregano or 1 teaspoon of dried oregano Fresh ground pepper 1/2 cup ketchup 1/2 tsp of Worcestershire Sauce Dash of Tabasco sauce Directions: Bring a large pot of water to a boil over high heat. Meanwhile, cut top off peppers 1 inch from the stem end, and remove seeds. Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool. Heat 4 tbsp of ...

    What you need: 1 lb or more of stew meat or whatever meat you would like to use, cut into bite sized chunks About 6 carrots About 7 medium sized potatoes  Water 1 can beef broth or 2 beef bullion cubes (You really don't have to use any as long as you season appropriately) Salt Pepper 1/2 tsp garlic powder 1/2 tsp onion powder Corn starch 1 tsp parsley flakes (optional)  Couple dashes of Tabasco sauce (also optional) Sour dough bread bowls (optional for serving)  Directions: Fill your pot with water about 1/2 to 3/4 full and heat until boiling (if using beef broth substitute about a cup of the water with the broth Add bullion cubes if you are using them. Peel and chop your carrots and potatoes into bite sized pieces and add to boiling water. Put your meat chunks into a heated skillet and sear until browned Add meat to boiling potato and carrot water   Season with spices and salt and pepper to taste. Once your potatoes and carr...

  Preheat your oven to 350° Ingredients: 4 skinless chicken breasts 1-2 Tbs margarine or butter 1-2 cups cornflakes Seasonings of your choice (salt, pepper etc) Directions: Crush your cornflakes in a ziploc bag with your favorite seasonings Melt butter or margarine and coat the chicken breasts in it. Roll the chicken in the cornflake mix Bake for 30 minutes in a casserole dish (45 minutes for bone in chicken)

M   You can use this recipe to make breakfast, dessert or savory dinner crepes. Ingredients: 1 Cup flour 1/2 tsp salt 1 Cup Milk 3 eggs 2 Tbs melted butter Directions: Whisk together flour and salt. Mix in milk Add in eggs one at a time then add in melted butter Add in flour mix and mix until smooth. Heat a pan with a small amount of oil just enough to make the crepes not stick while cooking.  Pour a small amount of the mix into the middle of the pan and immediately lift the pan and angle it in circular motions to spread the mix into an even circle. It should be thin and large. The edges will begin to lift when it is ready to flip. Flip and continue to cook for about 30 seconds. Serve hot with fruit, mousse or meat filling.     I like to fill ours for breakfast with a long slice of banana topped with brown sugar, rolled then topped with syrup.  For a savory crepe trying pulled pork. They are amazing!

  Preheat oven to 375° Ingredients: 1 can cream of mushroom (I use cream of chicken because my kids like it better) 1 cup water 3/4 cup long grain uncooked rice 1/4 tsp paprika 1/4 tsp or less pepper 1/2 tsp salt 4 boneless chicken breasts Frozen mixed vegetables 1/2 cup cheddar cheese Directions: Mix soup, vegetables, rice, water, paprika, salt, and pepper in a 2 qt. baking dish. Place chicken on top of mix and season with more paprika salt and pepper. Bake for 35 minutes then remove from the oven sprinkle top with cheese and put back in the oven for another 10 minutes. For a total bake time of 45 minutes