Fresh From The Garden Skillet Recipes

Steps:

• Cut all veggies 1/4 -1/2 inch thickness (make sure all uniform).
• In electric skillet melt butter and blend in oil.
• Crush garlic and brown slightly, add in and.
• Sauté veggies until al dente.
• Add herbs, salt and pepper to taste.
• Top with mozzarella until just melted.
• Serve and enjoy.
• *** I taste and cook together so measurements for S & P, herbs, and garlic will depend on your taste, diet restrictions and what you are serving with.
• Can easily be a main meal for vegetarians.
• Cooking time varies as I do the prep ahead of time and then cook for the dinner.

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir green beans, onion salt, garlic salt, garlic powder, and black pepper together until desired tenderness is reached, 5 to 10 minutes.

Steps:

• 1. Brown 1/2 pound of lean ground beef until no longer pink. (Drain if any grease remains).
• 2. Add in one small chopped onion and saute for 4 minutes or until onions are translucent.
• 3. Add the rice and stir.
• 4. Add in beef bouillon cubes, dry mustard, and black pepper. Cover and simmer for 20 minutes.
• 5. Chop peppers and tomatoes into cubes and reserve. (or use 1 1/2 cups of vegetables of your choice)
• 6. Reserve two slices of American cheese. With the other three slices cut them into triangles to make six triangles.
• 7. After rice has cooked for 20 minutes add in two slices of cheese and stir.
• 8. Add chopped peppers, tomatoes, and any other vegetable to the top of the rice dish in the pan.
• 9. Top with the six cheese triangles, reduce heat and cover with lid just to melt the cheese. (About five minutes).