What’s cooking with Tina!

August 29, 2006

Soups and Vegetables:Roasted Eggplant

Filed under: Garlic,Olive Oil,Onions,Pepper,Salt — Tina @ 6:50 pm


1 large eggplant

4 small tomatoes

1 large onion

1 Tablespoon minced garlic

1 Tablespoon ground coriander

1 teaspoon dried thyme

1 teaspoon pepper

1/2 teaspoon salt

1 cup chicken broth

1/2 cup olive oil

1/2 cup red wine vinegar

thyme and coriander sprigs for garnish


1. Preheat oven to 500 degrees.

2. Cut the eggplant into 1-inch cubes, leaving skin on.

3. Cut tomatoes into eighths; seed and core. Cut onion

into eights; separate layers.

4. Place all the prepared vegetables in a large mixing


5. Sprinkle garlic, coriander, thyme, pepper and salt on

top. Gently toss.

6. Pour chicken broth, olive oil and red wine vinegar over

the vegetable mixture. Toss gently until completely

coated and well mixed.

7. Spoon vegetables into shallow 9×13-inch pan coated with

vegetable oil spray.

8. Roast for 1 hour, stirring gently every 20 minutes.

Garnish with thyme and coriander.

SERVES: 4 – 6

Chocolate Souffle

Filed under: Salt,Sugar,Vanilla — Tina @ 6:48 pm


1 envelope unflavored gelatin

3 Tablespoons cold water

2 ounces unsweetened chocolate

1/2 cup powdered sugar

1 cup milk

3/4 cup granulated sugar

1/4 teaspoon salt

1 teaspoon vanilla

2 cups whipping cream


Soften gelatin in water; set aside. Melt chocolate in top of double boiler over hot, not boiling, water. Stir in powdered sugar and blend until smooth. Scald milk; stir into chocolate mixture. Cook, stirring constantly, until mixture reaches the boiling point. (Do not boil.) Remove from heat and mix in softened gelatin, granulated sugar, salt and vanilla. Chill until slightly thickened. Beat until light and airy. Whip cream and carefully fold into chocolate mixture. Pour into soufflé dish or serving bowl. Refrigerate 2–3 hours, or until firm.

SERVES: 6 – 8

August 25, 2006

Kids Favorite


  • 1 Tablespoon Oil
  • 2 Cloves Garlic — pressed
  • 3/4 Teaspoon Salt
  • 2 Teaspoons Worcestershire Sauce
  • 1/2 Cup Sour Cream
  • 8 Ounces Macaroni — corkscrew, cooked
  • 1/2 Cup Chopped Onion
  • 1 Pound Ground beef
  • 1/8 Teaspoon Pepper
  • 1 Can Garden Tomato Soup
  • 2 Cups Cheddar cheese, shredded
  • 1 stalk celery — chopped
  • 1/2 cup green pepper — chopped
  • 1 clove garlic — minced


  1. Preheat oven to 350 degrees.
  2. In heavy skillet, heat oil over medium heat.
  3. Add onion and garlic, green pepper, garlic and celery and saute until translucent.
  4. Add beef, salt, pepper and Worcestershire sauce.
  5. Cook until browned, stirring to break into small pieces.
  6. Stir in soup, sour cream, 1-1/2 cups cheese and cooked macaroni.
  7. Mix just until combined. Pour into 2-1/2 qt casserole.
  8. Sprinkle with remaining cheese. Bake 30 minutes.

Mac Skillet Dinner

Filed under: Chicken,Olive Oil,Pecan Nuts,Pepper,Salt,Sugar,Syrup,Vinegar — Tina @ 1:29 am

For the maple glaze:

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons sugar
  • 1/4 cup maple syrup
  • 2 tablespoons diced pecans, toasted
  • white pepper to taste

For the grilled chicken:

  • 4 skinless, boneless chicken breasts, 3 to 4 oz. each
  • 1 tablespoon olive oil
  • salt and pepper

Cooking Instructions
For the maple glaze:

  1. In a small saucepan, heat the cider vinegar and sugar over medium heat until the mixture boils and the sugar dissolves.
  2. Add the maple syrup and bring it to a boil.
  3. Lower the heat and simmer for 1 to 2 minutes to thicken.
  4. Remove from heat and stir in the toasted pecans.
  5. Season with salt and pepper to taste.

For the grilled chicken:

  1. Preheat the grill to medium-high.
  2. Sprinkle the chicken breasts with salt and pepper and drizzle with olive oil.
  3. Place the chicken on the grill and cook for about 5 to 6 minutes per side, until the juices run clear.
  4. Place the chicken on a serving platter and brush it with the maple-pecan glaze.

Onion Soup

Filed under: Bread,Butter,Cheese,Onions,Pepper,Salt — Tina @ 1:24 am


  • 4 medium-large onoin
  • 3tblspn butter
  • 4cups water
  • 2 chicken builloin cube
  • salt,pepper
  • monerella cheese
  • french bread


  1. cut onoins in half from top repeat w,half slicing into 1/2 slices
  2. place in a micro bowl put cut butter on top for 5 mins. stir repeat for a total of 15 minutes
  3. put in pot cook for 7-8 minutes over medium heat
  4. stir in water and soup base cubes bring to a boil remove foam from sides
  5. reduce heat to medium to med-low cook 10 minutes during this time
  6. cut french bread 1-11/2 inch slices.. toast bread
  7. pour soup in oven-safe bowl. place bread in the center, spinkle cheese on top
  8. put in oven for 8-10 minutes@ 350 degrees
  9. remove and serve

August 24, 2006

Pecan Pie


  • 6 eggs
  • 2 cups dark corn syrup
  • 1 cup sugar
  • 1 cup packed dark brown sugar
  • 1/4 cup (1/2 stick) butter, melted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1-1/2 cups pecan pieces
  • 2 unbaked (9-inch) pie shells


Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.

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