bjoernvold.com

One of my hobbies is cooking I think Id like to post some recipes
I am a very good cook and like to cook thing the old fashioned way
(real slow except for stir-fry)
some of my recipes are over 200 years old and i've had fun translating them to modern measurements

Bring it on! I love to eat - talk about compatibility

here's one for a pasta sauce but its even better on a pizza
try to get the freshest ingredients you can

superb pasta or pizza sauce

1 1gal can and 2 15 ounce cans of contadina tomato sauce
6 cloves of garlic.
2 tomatillas
2 tbsp parsley
2 tbsp basil
3 tbsp garlic powder
1/2 pound of mushrooms
2 shots of marsala red cooking wine
1 large vidalia onion
extra virgin olive oil

chop garlic and onions fine and sautee in olice oil until tender
pour cans of sauce into a 10 quart roaster
dice tomatillas, and add the sauteed garlic and onions to the sauce.

cook on low heat for 4 to 6 hours

this makes a tart flavored sauce

for sphaghetti add Italian style meatballs

for a pizza apply a good layer of sauce and parmesan and romano cheese and pepperoni

the only drawback with this sauce is that its expensive to make
by the time the sauce is done it figures out to be about 8 dollars a quart but the taste is worth it

Mmmm yum. Thanks for posting!

this is a low salt dish (no added salt)
and a good one for those with high blood pressure
so you can add salt and pepper as you wish


Stuffed thighs

16 boneless and skinless chicken thighs
1 lb. sausage.
1 medium onion.
2 apples.
2 cans of chicken broth.
2 packages of stuffing mix.

peel and dice the apples and onion. and add this to the stuffing mix.
brown the sausage and drain the grease off and add the sausage to the stuffing mix.
warm the broth and add to mix and stir well until thoroughly mixed.

place the thighs on a cutting board and pound them lightly.
then take the pounded thighs and place them on a oiled (or cooking sprayed) cookie sheet.

(stuff the thighs)
place 1 rounded tsp of stuffing in the thigh and fold together and pin with a toothpick.
lightly sprinkle with fresh ground black pepper and lightly sprinkle with crushed rosemary

put remainder of stuffing in a 9X13 cake pan and place in the oven
place the chicken on the upper rack and the pan of stuffing on the lower rack.
bake @ 375 for 40 minutes.

serve with baked potatoes

this recipe serving size consist of 1 potato and 2 stuffed thighs and a scoop of stuffing
a moderately generous meal portion that falls well within the usual diet allowances

serves 8 people

Very nice. I haz a bunch of chicken breasts. Will they work in lieu of the thighs? You're making me quite hungry here (@ Joste, we'll have to start a recipe box LOL).

Thanks.

yes that will work good with breast but use about 3 or 4 tbls of stuffing per breast

recipe box is a good idea
I also have some vegetarian dishes as well

Me = mostly vegetarian. Don't eat beef, pork only once in a real rare while, eat a lot of fish and poultry. That's about it for meat. Thank you for sharing, it's really nice! FOOD FOOD FOOD lol

got this one from allrecipes.com
its delicious and all vegetable
( but I used half shredded cheddar and half shredded mozzarella)

Ratatouille Bake
Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr



Original Recipe Yield 6 servings

Ingredients

* 1 tablespoon olive oil
* 5 cloves garlic, minced
* 1 onion, chopped
* 2 cups peeled and diced eggplant
* 2 cups chopped zucchini
* 1 green bell pepper, chopped
* 1 (14.5 ounce) can diced tomatoes
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1/2 teaspoon salt
* 1/8 teaspoon black pepper
* 1 (8 ounce) package frozen cheese ravioli
* 3/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Footnotes

*

*
Cook's Note:
*
Use yellow summer squash instead of zucchini and substitute 2 or 3 fresh garden tomatoes for the canned tomatoes for another variation.

Nutritional Information open nutritional information

Amount Per Serving Calories: 188 | Total Fat: 7.6g | Cholesterol: 24mg
Nutritional Information
Ratatouille Bake

Servings Per Recipe: 6

Amount Per Serving

Calories: 188

* Total Fat: 7.6g
* Cholesterol: 24mg
* Sodium: 449mg
* Total Carbs: 22g
* Dietary Fiber: 4.1g
* Protein: 9.7g

o....m.....g.... I so love Ratatouille.....

heres another of my favorites


Grandma's Green Bean Casserole
By: Amy Barry
Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min



Original Recipe Yield 10 servings

Ingredients

* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 teaspoon salt
* 1 teaspoon white sugar
* 1/4 cup onion, diced
* 1 cup sour cream
* 3 (14.5 ounce) cans French style green beans, drained
* 2 cups shredded Cheddar cheese
* 1/2 cup crumbled buttery round crackers
* 1 tablespoon butter, melted

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Nutritional Information open nutritional information

Amount Per Serving Calories: 215 | Total Fat: 16.4g | Cholesterol: 45mg

and another


Aunt Millie's Broccoli Casserole

Prep Time:
15 Min
Cook Time:
40 Min
Ready In:
55 Min

Original Recipe Yield 10 servings

Ingredients

* 4 heads fresh broccoli, chopped
* 1 1/2 cups shredded American cheese
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1 1/2 teaspoons salt
* 2 teaspoons ground black pepper
* 3 tablespoons butter
* 2 cups crushed, seasoned croutons

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.

Nutritional Information open nutritional information

Amount Per Serving Calories: 200 | Total Fat: 13.1g | Cholesterol: 28mg