Mom's BOBBA (Mom's Peppers, Onions and Potatoes)

My mom always used to make this as a side dish, the smell of the peppers and onions made you more hungry. Brings back so many memories. Miss you mom.. :)

This is one of my husband's favorite, when I usually make this I add more potatoes.

Ingredients



2 large onions sliced 
2 garlic cloves  minced
2 red, 2 green and 2 yellow round peppers cut in strips
10 small or 5 large potatoes cut into bite size pieces
salt and black pepper to taste 
a dash of paprika
crushed red pepper flakes to your taste (optional)
olive oil to cook






Directions:



In a deep skillet heat oil on medium heat add garlic and onions cook until lightly browned remove from skillet and place in a seperate bowl.
In the same oil add a little more if you need to, add peppers and cook until tender, remove from skillet and place in the same bowl.
Finally add the potatoes cook until tender, then add the cooked onions and peppers to the potatoes.
Now add paprika, salt, black pepper to taste and crushed red pepper flakes stir well and simmer stirring occasionally for about 10 minutes..

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

My Steak Sandwich on a Kaiser

Feeds about 6 people




3 steaks 1/4 inch thick. I usually buy the sirloin steak or angus steak they are about a pound or so each.
1 16 oz bag shredded cheddar cheese
3 to 4 onions sliced thin
6 Kaiser rolls
salt and black pepper to taste
3 tablespoons oil


In a non-stick skillet heat oil add the onions and cook till translucent.
Cook steaks either on grill or in the oven. Cook the steak at your desire. 


Cut steaks in strips place in bowl and season with salt and black pepper to taste and then mix well.

Cut open Kaiser rolls place it on a piece of foil, add steak strips, onions and cheddar cheese. 

Place the sandwich in the oven on broil setting for about a minute or two let cheese melt. 

Serve with potato chips, pickle or any other kind of side.

( I sometimes use grinder rolls too and cut them in half) 

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

My Cheddar Souper Burgers

I made these cheddar burgers the other day, I decided to make them a little more tasty instead of the plain burgers that I make time after time. I grilled them and I fried them.

I snapped a picture of the cheddar souper burger with no condiments added.

You can add whatever condiments you like. Here are a few condiments that we tried on it. 

Lettuce, tomato, onions, sauteed mushroom and onions and of course if you like ketchup, mustard, relish, mayonnaise etc.

2lb ground beef

1 envelope of onion soup mix

2 cups shredded cheddar cheese

1/4 cup of water

Place ground beef in a bowl, mix in water, onion soup and  shredded cheddar cheese mix and shape into hambugers. Broil, grill or fry to your desired taste.

Created by Linkev

~~~Copyright 2011~~~This material may not be published, rewritten or redistributed.

LinKev's Barbecue Pork Tenderloin with potatoes and onions

This is a recipe that I put together this Christmas Eve 2010, 
everyone loved it.

Photo coming soon!!

Ingredients:

2 to 2-1/2 lbs pork tenderloin
3/4 cup Honey Barbecue Sauce1/4 pancake syrup or maple flavored syrup2 tablespoons spicy brown mustard1 teaspoon chili powder2 medium onions sliced thin into circles2 medium potatoes sliced thin into circles

Directions:

PREHEAT oven to 425°F. 

Mix barbacue sauce, syrup, mustard and chili powder.
In a big enough baking dish. layer potatoes all around 
but leave the middle empty, then top with the onions.
Pour with a spoon half of the barbecue mix over the potatoes and onions.
Bake in the oven for about 10 minutes remove and place pork in the middle
pour the rest of the barbecue mix cover with alluminum foil and bake for an 
additional 30 to 45 or until pork is done.

                               

LinKev's Vegetable Frittata

Ingredients:

10 eggs beaten
4 oz. cream cheese cut in small cubes
1 cup chopped fresh spinach
1 small tomato chopped
1/2 zucchini cut in small cubes (about 3/4 cup)
1/2 small onion chopped
1/2 cup of sweet pepper strips 
salt and pepper to taste
3/4 cup shredded mozzarella cheese for topping
2 tablespoons butter



Directions:

Preheat oven at 350°

In a large enough bowl beat the eggs add salt and pepper to taste.
In a ovenproof 12-inch nonstick (If you don't have a ovenproof skillet, cover the handle very well with alluminum foil) melt butter add the eggs reduce heat to low cook for about 1 minute then add all the ingredients except for the mozzarella cheese. Cook for about 5 minutes or until eggs are set around the edges.
Place in the oven and bake for about 10 minutes, remove from the oven and sprinkle the top with the shredded mozzarella cheese, return to oven for another 5 minutes or until mozzarella is melted.

The frittata will slide really easy from the skillet. Slide on a big enough dish.

                                                                         

LinKev's Beefy Roast Beef

Ingredients:

4 pounds rump roast

2 Lipton Beefy onion recipe soup

12 small or 5 large cut in quarters new red potatoes 

8oz baby carrots

4 onions cut in big wedges

1 cup red wine

1 tablespoon plus 1/2 teaspoon paprika

1 tablespoon oregano

salt to taste

olive oil to drizzle

Directions:

Preheat oven at 350 degrees F.

Remove roast from package and rinse under cold water. Place in the center 

of a roasting pan. Wash red potatoes and add around the roast, add carrots 

and onions. Use half envelope of the beefy onion soup and the 1 teaspoon 

of paprika and rub on the roast.

Add the rest plus the other envelope of the beefy onion soup to the 

vegetables, then add the rest of the dry ingredients and stir the 

vegetables lightly and add the water and wine all around the vegetable.

Drizzle all around vegetables with olive oil.

Place in the oven and cook for about 1 and 1/2 hour or until desired 

temperature. When done let roast sit for about 15 minutes before cutting.

                                                                       

Mom's Onions with eggs (A Scipuddata)

(A scipuddata is a sicilian name for this recipe)

This is a recipe that my mom used to make for us, she would make it for a quick lunch or a snack and of course sometimes for dinner too when we were on a tight budget. We didn't mind it because we loved it. I still love it. Mom would serve it with italian bread, I would make open face sandwiches. I even used english muffins and it is just as good. I recently used this recipe as an appetizer with italian bread cut into bite sizes and topped with the egg mixture.

6 eggs  
3 tablespoons water
2 large onions sliced thin
1/3 cup romano or parmesan grated cheese
3 tablespoons olive oil
salt to taste


In a bowl whisk the eggs with water, grated cheese and salt.
In a nonstick skillet heat oil on medium to low heat, saute' onions until translucent, add the egg mixture do not stir right away wait until you see  the first hint of the eggs setting, start to stir with a spatula or wooden spoon by scraping the bottom of the skillet continue scraping and at the same time break apart the large pieces of eggs as they form, remove from heat once the eggs are cooked. Serve with italian bread or I sometimes serve it on an english muffin open faced. This recipe is just as good cold too. I also used this as an appetizer on italian bread cut into bite sizes and topped with the egg mixture.