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Bill Johnson answers:

You can try this one:
cooking-tips4you.blogspot.com
it really worked for me

Bill Johnson answers:

Lemon Chicken Scallopini with Pasta

Easy breezy.

Dredge 2 chicken breasts in seasoned flour and fry in canola oil until browning. Does not need to be cooked through. Put in oven at 325 to reserve and continue cooking. Meanwhile, start the pasta of your choice.
In a medium sauce pan, melt 2 tablespoons butter, 1 tablespoon olive oil, 2 chopped garlic cloves or a tablespoon garlic, s&p, and some dried herbs (parsley, basil, oregano, whichever you wish). Once melted, add in 1/4 cup white wine (optional). Let simmer for 3 mins on low/medium. Add in juice of one lemon.

***Add in capers if you like them. Add in diced tomatoes if you like them.

Mix 1/4 cup gently warmed heavy cream and 1/2 tablespoon corn starch.
Add mixture to sauce and let gently simmer for another few mins.

Check chicken breasts.

Serve sauce over chicken and pasta. Garnish with fresh chopped parsley and parmesan cheese.

Bill Johnson answers:

I like chocolate covered pretzels. Take almond bark, your favorite flavor, melt it in double boiler. If you don’t have a double boiler, you can use a pot with water, place a glass or metal bowl or another pot on top, making sure it doesn’t touch the water. Once it is melted, take pretzels, using a fork or spoon, and let the kids dip the pretzel into the cholocate.

I also like to make ants on a log, peanut butter in celery with raisins.

Bill Johnson answers:

Jam Tarts – they’re really easy.
Cut the pastry out into the right shape and bake in a greased bun tin in the oven for about 10 minutes – then take them out, add jam and bake for another 10-15 minutes.

Bill Johnson answers:

The recipe was not included in the episode nor is it on the Food Network website under the “Name That Cook” page for Triple D

Bill Johnson answers:

I don’t like using gas grills and only use charcoal with an occasional addition of wood chips. My tried and true recipe for chicken thighs and/or legs is to marinate overnight in a good quality Italian Salad dressing. Then I drain, bring to room temperature and sprinkle generously with fresh ground pepper and kosher salt. Pop them on indirect heat and sear on both sides. Cook until no longer pink inside and chicken is done.

Bill Johnson answers:

Washington has been stiffing the taxpayers for many years now.

Our national debt is over 10 Trillion dollars and rapidly growing while many of our citizens can’t even afford to pay their heat bills.

Stop for a moment and think! How much is 10 Trillion dollars divided by the number of Americans? That’s your share of the national debt which is growing fast.

700 Billion will add another $2300 to your share of it. Foreigners own about 1/4 of it. They don’t have to conquer us. In a few more years they’ll be able to foreclose.

Bill Johnson answers:

Ingredients:

3 children, the younger the better, preferably ALL sick, and including at least one teething infant
2 adults, suffering from a lack of sleep due to sick children and seasoned with massive amounts of caffeine
1 dog
enough camping equipment for 18 people
a small car, with a faulty trunk lock and no air conditioning
one giant, sizzling, relentless heat wave

Method:
Do not sleep the night before, this is imperative. Cram all of the camping equipment in the car the morning of. You cannot prepare anything beforehand. Make sure you stay in bed an extra hour or two, even though you’re not sleeping. It should take you less than hour to get on the road – this will ensure nothing is packed properly or secured. At the last minute, your neighbour’s mother will wind up on her deathbed in Florida and you must take their unruly son with you on your camping trip. It is important to realize the old bat is dying just to ruin your trip.
Your destination must be at least 7 days’ drive away from home. On the way your car should break down once on a busy highway and once in the middle of nowhere. You must forget your cell phone at home. You must stay in a motel once (it must have a vibrating bed which the children think is totally cool and will tell ALL their friends about in the fall) and the television must be broken.
You must all contract food poisoning once and poison ivy at least three times. The dog will run away in a strange city and the local law department will fine you for not having an up-to-date tag, on top of the hefty fines for breaking the dog out of the pound. The neighbour’s kid will attempt to steal one of the deputy’s sets of handcuffs. You will be locked in a room with the largest sherriff you’ve ever seen. He will lecture you for three hours.
Getting mugged is optional, but once you get to the campground you will forget to lock up the cooler and bears will eat everything. On the way home you will run out of gas, lose your wallet, hit a bird and break your windshield, and realize you’ve left the automatic coffee drip on at home for the past ten days. You will call your neighbour, who should be back from Florida, but the maid will answer and inform you their flight was redirected from Miami to Vegas and they have a two-week extended stayover.
By the time you get home you will have gained fourteen pounds, gone approximately five grand in the hole, and discover you forgot to suspend mail delivery. Over the next several weeks you discover that someone went through your mail and opened 27 different credit cards in your name. You are in financial ruin. Your neighbour hit the jackpot in Vegas and bought you a wall clock for your troubles. The dog got knocked up at the pound and you now have a littler of Poodle-Rottweiler pups (yours is the poodle). They are so ugly the vet recommends drowning them instantly.
Your kids are already talking about next year’s trip. YAY!!!

Bill Johnson answers:

Briam
(BAKED MIXED VEGETABLES)

THIS baked vegetable dish is light and easy to prepare. It is a favorite spring and summer meal throughout Greece.

2 tablespoons plus ¼ cup olive oil

3 medium onions, sliced

1 1/2 pounds small white potatoes, peeled and halved or sliced into thick rounds

1 ½ pounds zucchini, cut into 1/3 inch rounds

6 to 8 plum tomatoes, peeled and coarsely chopped

2 large bell peppers, seeded and sliced into thin rounds

2 to 3 garlic cloves, finely chopped

1 teaspoon dried oregano

¼ cup chopped fresh parsley

2 tablespoons chopped fresh dill

Salt and freshly ground pepper, to taste

¼ to ½ cup water, or more if necessary

1. Preheat oven to 350T.

2. In a large heavy skillet, heat the 2 tablespoons olive oil and sauté onion until translucent. Remove skillet from heat.

3, In a medium‑size baking pan, combine sautéed onion, vegetables, herbs, salt, pepper, 1/4 cup olive oil, and some of the water. Bake for 1 ½ to 2 hours, until potatoes are tender and vegetables completely cooked. Add a little water during baking, if necessary, and check occasionally to prevent burning. Remove pan from oven, cool slightly, and serve.

A table wine such as Boutari’s Lac des Roches or a semidry wine like Tsantah’s Aghioritiko would go well with briam

Bill Johnson answers:

Tuna Skillet Supper
1 packet (1 oz.) Hidden Valley Original Ranch Dressing Mix
8 oz. Cream cheese
1 cup milk
8 oz. Spiral-shaped pasta, cooked and drained
2 cups frozen peas
2 cans (6 oz. Each) tuna or shrimp, drained

In blender, combine dressing mix, cream cheese and milk. Pour over pasta, peas and seafood in large skillet. Cook over low heat until hot.
(4 to 6 servings)

Irish Potato Soup
2 tablespoons butter or margarine
1 large onion, finely chopped
1/8 teaspoon thyme leaves, crushed
4 medium potatoes, cubed
1 cup water
1 teaspoon salt
3 cups milk
Chopped parsley

In 3-quart saucepan over medium-high heat, in hot butter, cook onion with thyme until onion is tender.
Stir in potatoes, water and salt; heat to boiling. Reduce heat to low. Cover; simmer 20 minutes or until potatoes are fork-tender.
With electric mixer at low speed, beat mixture until smooth. Gradually add milk, stirring constantly. Over low heat, heat just to boiling, about 10 minutes, stirring occasionally.
To serve: Ladle soup into bowls; garnish with chopped parsley.
(5 cups – 4 servings)

Oyster Stew
1 pint shucked oysters with liquor reserved
2 tablespoons butter or margarine
Generous dash white pepper
1 cup half-and-half
1 cup milk
Oyster crackers

Into 2-quart saucepan, strain 1 cup oyster liquor. Add oysters, butter and pepper. Over low heat, cook oysters until the edges curl.
In small saucepan over medium heat, heat half-and-half and milk until tiny bubbles form around the edge (do not boil). Add to oyster mixture.
To serve: Ladle soup into bowls; garnish with oyster crackers.
(4 cups – 4 servings)

Broiled Tomatoes
4 large ripe tomatoes
Garlic salt
Pepper
1/4 cup Italian-seasoned dried bread crumbs
2 tablespoons grated Parmesan cheese
1 tablespoon chopped parsley
2 tablespoons butter or margarine, melted

Cut tomatoes in half crosswise; arrange cut-side up on rack in broiler pan. Sprinkle with garlic salt and pepper. In cup, combine crumbs, Parmesan cheese, parsley and butter; mix well. Sprinkle over tomatoes.
Broil 6 inches from heat 3 minutes or until golden brown.
(8 servings)

Coney Islands
1 lb. Frankfurters
1 can (11 1/4 oz.) condensed chili beef soup
1/4 cup water
8 to 10 hot dog buns, split
1 medium onion, finely chopped

Cook frankfurters as label directs. Meanwhile, in 1-quart saucepan over medium heat, heat soup and water just to boiling.
Place frankfurters in buns; spoon chili over. Sprinkle with chopped onion.
(8 to 10 servings)

Tuna Melts
1 can (7 oz.) tuna, drained and flaked
1/3 cup finely chopped celery
1/4 cup finely chopped onion
1/3 cup mayonnaise
4 hot dog buns, split
2 slices American cheese, halved

In bowl, combine tuna, celery, onion and mayonnaise. Place open hot dog buns on baking sheet; spoon tuna mixture onto buns. Top with cheese.
Broil 4 inches from heat until cheese is melted. Serve at once.
(4 servings)

Carrot-Raisin Salad
6 medium carrots, shredded
1/2 cup raisins
1/2 cup mayonnaise
1/2 teaspoon salt

In medium bowl, combine all ingredients; toss gently to mix well. Cover; refrigerate until serving time.
(4 cups – 8 servings)

Waldorf Salad
4 large apples, cored and diced
2 stalks celery, diced
1/2 cup coarsely chopped walnuts
1 cup mayonnaise

In medium bowl, combine apples, celery and walnuts. Add mayonnaise; toss gently to mix well. Cover; refrigerate until serving time.
(5 cups – 8 servings)

Rice Pilaf
2 tablespoons salad oil
1 small onion, finely chopped
1 cup raw regular rice
1 can (10 1/2 oz.) condensed beef broth or chicken broth
1 1/2 cups water
1/4 teaspoon salt
1/4 teaspoon pepper

In 2-quart saucepan over medium-high heat, in hot oil, cook onion until tender. Stir in rice. Cook until rice is golden brown, stirring constantly.
Stir in remaining ingredients. Heat to boiling. Reduce heat to low. Cover; simmer 25 minutes or until rice is tender and all liquid is absorbed.
(3 1/2 cups – 6 servings)

Linguini with White Clam Sauce
8 oz. Linguini
2 cans (6 1/2 oz. Each) minced clams
1/4 cup butter or margarine
2 tablespoons olive or salad oil
4 cloves garlic, minced
3 tablespoons chopped parsley

Cook linguini as label directs; drain in colander and keep hot.
Meanwhile, drain clams, reserving liquid. In 1-quart saucepan over medium-high heat , in hot butter and oil, cook garlic and parsley until garlic is lightly browned. Add clam liquid to butter mixture. Heat to boiling. Reduce heat to low; simmer 5 minutes.
Stir in clams. Heat to boiling. Toss sauce with pasta until well coated.
(4 1/2 cups – 4 servings)