prettygirlfood:

Bacon, Egg and Toast Cups
4 slices of bacon4 slices of bread1/2 cup shredded cheese (I prefer cheddar)4 eggsSalt and pepper, to tastePreheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, and serve immediately.

prettygirlfood:

Bacon, Egg and Toast Cups

4 slices of bacon
4 slices of bread
1/2 cup shredded cheese (I prefer cheddar)
4 eggs
Salt and pepper, to taste


Preheat the oven to 400° F. Grease 4 wells of a muffin pan with nonstick cooking spray.

In a frying pan, cook bacon about 3-5 minutes, until partially cooked but not completely crispy. Transfer to a paper towel-lined plate. Cut out rounds of bread with a round cookie cutter or drinking glass. Press the bread rounds into the greased muffin wells. Curl a piece of bacon around each piece of bread, positioning it between the bread and the muffin tin to help keep it in position. Sprinkle a small amount of shredded cheese on top of each piece of bread. One at a time, crack an egg, removing about half of the white, and dropping the remaining white and yolk over each piece of bread, being careful not to break the yolks.

Bake until eggs are cooked through to your liking (about 10-12 minutes) and bacon is crispy. Run a knife around the edge of each muffin well and pop the egg cups out. Season with salt and pepper to taste, and serve immediately.

prettygirlfood:

Meatball Sub
Ingredients: - 1 lb beef - 2 tbsp onion powder - 1-1/2 tbsp salt (more if you like your food salty) - 1 cup Italian-style bread crumbs - 1 egg - 1 container tomato sauce (I used Prego)
Steps: (1) Preheat oven to 325. (2) In a large bowl, combine all ingredients (except the tomato sauce) until well-mixed. The meat should be very malleable, and not sticky. (3) Roll meat mixture into balls, 1-inch in diameter. Place balls on a greased pan. Don’t crowd the pan, but you don’t have to worry about these meatballs spreading, so you can line them closer than you would if you were working with cookie dough. (4) Bake meatballs for about 8 minutes. (5) While meatballs are baking, start heating the pasta sauce in a large sauce pan. (6) Take the meatballs out of the oven and scoop them into the bubbling sauce. Leave the oven on. (7) Cook meatballs in sauce for about 3 minutes. Turn stove off. (8) Cut a 6-7 inch wedge off the end of a loaf of French bread. Slice length-wise without severing the loaf all the way in half. (9) Line the bottom half with provolone cheese. Scoop about 4-5 meatballs into the middle, and top with more provolone. (10) Place your sandwich onto a baking sheet and slide back in the oven. Bake for about 1 minute, or until the cheese is melted. Sprinkle with chopped or dried parsley. (11) Eat immediately, with a lot of napkins on hand.

prettygirlfood:

Meatball Sub

Ingredients:
- 1 lb beef
- 2 tbsp onion powder
- 1-1/2 tbsp salt (more if you like your food salty)
- 1 cup Italian-style bread crumbs
- 1 egg
- 1 container tomato sauce (I used Prego)

Steps:
(1) Preheat oven to 325.
(2) In a large bowl, combine all ingredients (except the tomato sauce) until well-mixed. The meat should be very malleable, and not sticky.
(3) Roll meat mixture into balls, 1-inch in diameter. Place balls on a greased pan. Don’t crowd the pan, but you don’t have to worry about these meatballs spreading, so you can line them closer than you would if you were working with cookie dough.
(4) Bake meatballs for about 8 minutes.
(5) While meatballs are baking, start heating the pasta sauce in a large sauce pan.
(6) Take the meatballs out of the oven and scoop them into the bubbling sauce. Leave the oven on.
(7) Cook meatballs in sauce for about 3 minutes. Turn stove off.
(8) Cut a 6-7 inch wedge off the end of a loaf of French bread. Slice length-wise without severing the loaf all the way in half.
(9) Line the bottom half with provolone cheese. Scoop about 4-5 meatballs into the middle, and top with more provolone.
(10) Place your sandwich onto a baking sheet and slide back in the oven. Bake for about 1 minute, or until the cheese is melted. Sprinkle with chopped or dried parsley.
(11) Eat immediately, with a lot of napkins on hand.

prettygirlfood:

Kung Pao Linguini Recipe
Ingredients:1lb boneless skinless chicken breasts½ cup cornstarchoil (for deep frying)1lb uncooked linguini noodlesSauce-½ cup chicken broth2 tablespoons cornstarch¾ cup soy sauce½ cup dry sherry3 tablespoons red chili paste with garlic¼ cup sugar2 tablespoons red wine vinegar1 tablespoon sesame oil¼ cup garlic (minced)1 cup dry roasted peanuts1 cup dry roasted peanuts1 cup green onions (sliced)
Cooking Instructions:
Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.(Makes 4 Servings)

prettygirlfood:

Kung Pao Linguini Recipe

Ingredients:
1lb boneless skinless chicken breasts
½ cup cornstarch
oil (for deep frying)
1lb uncooked linguini noodles
Sauce-
½ cup chicken broth
2 tablespoons cornstarch
¾ cup soy sauce
½ cup dry sherry
3 tablespoons red chili paste with garlic
¼ cup sugar
2 tablespoons red wine vinegar
1 tablespoon sesame oil
¼ cup garlic (minced)
1 cup dry roasted peanuts
1 cup dry roasted peanuts
1 cup green onions (sliced)

Cooking Instructions:

Step 1: Bring a large pot of salted water to a boil, add linguini and cook according to package directions. When linguini has finished cooking drain and set aside.
Step 2: While noodles are cooking, toss cut up chicken pieces with ½ cup of cornstarch until evenly coated.  Heat oil in a deep fryer to 375 degrees. Deep fry chicken bits in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees). Drain on paper towels.
Step 3: In a bowl whisk together chicken broth, 2 tablespoons of cornstarch, soy sauce, dry sherry, red chili paste with garlic, sugar, red wine vinegar, and sesame oil.
Step 4: Heat 2 tablespoons of vegetable oil in a wok or fry pan over medium-high heat. Add garlic and stir fry for 15 seconds. Pour the sauce mixture into the pan. Stir in peanuts. Bring to a boil, reduce heat and simmer until thickened and bubbly.
Step 5: In a serving bowl add cooked linguini and chicken bits. Add the kung pao sauce mixture.  Add green onions and toss everything together.
(Makes 4 Servings)